Sugar-Free Chewing Gum NEOSORB® P 60 W Sorbitol, Mannitol 60, LYCASIN® 85/55 Maltitol
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Recipe reference: ACGCCGS001
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingrediets (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| NEOSORB® P60W, sorbitol powder* | 48.730 g | 48.730 | 48.584 |
| Gum base | 30.000 g | 30.000 | 30.000 |
| LYCASIN® 85/55 maltitol syrup* | 11.000 g | 11.000 | 9.350 |
| Mannitol 60, powder* | 5.000 g | 5.000 | 4.997 |
| Glycerin | 2.000 g | 2.000 | 2.000 |
| Flavor, powder | 1.800 g | 1.800 | 1.710 |
| Flavor, liquid | 1.200 g | 1.200 | 1.200 |
| Sucralose | 0.150 g | 0.150 | 0.150 |
| Acesulfam K | 0.120 g | 0.120 | 0.120 |
| Residual moisture | - | - | - |
| Total | 100.00 | 100.000 | 100.000 |
* Roquette products
Process method
- Loading Procedure (min) - Z blade kneader at 45°C
- 0 min: Introduce the melted gum base (stove overnight at 50°C) and half of the NEOSORB® P60 W.
- 5 min: Add the LYCASIN® 85/55 (preheated at 50°C) and glycerin.
- 7 min: Add the mannitol 60.
- 9 min: Add 1/4 of the NEOSORB® P60 W and intense sweeteners + (acids).
- 11 min: Add the liquid flavouring.
- 13 min: Add the flavouring powder and 1/4 NEOSORB® P60W.
- 15 min: Unload the kneader (gum at around 50-55°C) ; divide the gum batch into approx. 2 kg loaves, store them at 20°C-50% RH for around one hour
Ingredients list and allergens (Indicative)
- Sweeteners (sorbitol, maltitol syrup, mannitol, sucralose, acesulfame potassium) ,
- Gum base, flavor,
- Humectant (glycerin) .
Label of nutritions facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Enbery (kcal) | 3 | 160 |
| Fat (g) | 0.0 | 0.0 |
| of which saturates (g) | 0.0 | 0.0 |
| Carbohydrate (g) | 1.2 | 65.0 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 1.2 | 62.8 |
| Fiber (g) | 0.0 | 0.0 |
| Protein (g) | 0.0 | 0.0 |
| Salt (g) | 0.00 | 0.00 |
Serving size (Slab): 1.900 g
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.
Links to pages of the products used within this recipe
Recipe reference: LCGCCGS020
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| NEOSORB® P60W, sorbitol powder | 49.030 |
| Gum base | 30.000 |
| LYCASIN® 85/55 maltitol syrup | 13.000 |
| Mannitol 60, powder | 5.000 |
| Flavor, powder | 1.500 |
| Flavor, liquid | 1.200 |
| Sucralose | 0.150 |
| Acesulfam K | 0.120 |
| Total | 100.000 |
Process method
Loading procedure (min) - Z blade kneader at 45oC
0 min: Introduce the melted gum base (stove overnight at 50oC) and half of NEOSORB® P60W.
5 min: Add the LYCASIN® 85/55 (preheated at 50oC).
7 min: Add Mannitol 60.
9 min: Add NEOSORB® P60W and intense sweeteners.
11 min: Add the liquid flavoring.
13 min: Add the flavoring powder and rest of NEOSORB® P60W.
15 min: Unload the kneader (gum at around 50-55oC); divide the gu batch into approx. 2 kg loaves, store them at 20oC-50% RH for around one hour.
Ingredients list and allergens (Indicative)
- Sweeteners (sorbitol, maltitol syrup, mannitol, sucralose, acesulfame potassium)
- Gum base
- Flavor
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) | 2 | 157 |
| Fat (g) | 0.0 | 0.0 |
| of which saturates (g) | 0.0 | 0.0 |
| Carbohydrate (g) | 0.7 | 65.0 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 0.6 | 64.8 |
| Fiber (g) | 0.0 | 0.0 |
| Protein (g) | 0.0 | 0.0 |
| Salt (g) | 0.00 | 0.00 |
Serving size (Core): 1.000 g
Comments
Recipe can be adjusted for Mint or Fruit flavor.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.