Technical Troubleshooting
About Chewing Gum
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The particle size affects the texture: big particles will soften the gum, and small ones will make it harder. Polyols' nature acts on the texture, too: sorbitol, maltitol, xylitol in this order will give from hard to soft gums. And lastly the quantity of liquid phase will play a role on texture too.
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It will stop when we reach the harness that allows to pack or to break in pieces before coating.
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Sorbitol is not the only one. SweetPearl® maltitol and XYLISORB® xylitol can be used as well; they will give a softer texture.
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Yes, some recipe examples can be found in this website. The "how it's made" category will give you the basics about chewing gum production.
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The result will be harder and more brittle than the standard process.
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If the gum is very soft, it is recommended to avoid rolling and scoring, but more likely to use cutting and wrapping, toary/chain die or ball former.
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Polyols in general versus sugar harden the gum, so more gum base is required to maintain the softness and plasticity.