No longer just a pleasurable habit: gum goes functional
Chewing gum is now attracting an increasing number of health and functional claims. From the oral health benefits of breath-freshening and tooth-whitening, to weight management and vitamin fortification, that little stick has come a long way. Whatever you bring to your gum, use Tate & Lyle ingredients and expertise to wow consumers with delicious, long-lasting tastes and textures.
- How can I make my chewing gum even more appealing to consumers?’
- ‘What’s the next big trend and how can we make the most of it?’
- ‘Are there opportunities we haven’t thought of?’
- ‘How can we cut costs without cutting down on quality?
Your priorities drive our products and services. Here are just some ways we’re giving our chewing gums customers the Tate & Lyle advantage.
- Our soluble fibres STA-LITE® Polydextrose and PROMITOR® Dietary Fibre make superb low-calorie plasticising bulking agents, and are well tolerated. Their properties are very close to those of glucose syrup, which means that not only do they have exceptional process stability, they can be very easily introduced into your processing environment in replacement for the usual liquid phase ingredients.
- To compensate for the lower sweetness of fibres, polyols and other chewing gum ingredients we have developed the high potency, acid- and heat-stable sweeteners SPLENDA® Sucralose and PUREFRUIT™ Monk Fruit Extract. Both deliver high quality sweetness throughout your product’s shelf life.
- SPLENDA® Sucralose is an excellent sweetener for use in sugar-free gums, due to its sugar-like sweetness and long lasting sweetness profile. It also works synergistically with other high potency sweeteners to modulate the release of sweetness and flavour.
- Because gum bases and some flavourings are water insoluble, and sweeteners are soluble, sweetness disappears quickly during chewing while flavours may linger longer.
The ideal sweetening system for chewing gum should provide both a good initial sweetness and a prolonged sweetness to give a long lasting flavour.
- Our portfolio of high potency sweeteners such as SPLENDA® Sucralose and PUREFRUIT™ Monk Fruit Extract allow you to compensate or design the ideal sweetness profile for your gum. And because they are acid and heat stable, they provide high quality sweetness throughout your product’s shelf life.
- SPLENDA® Sucralose has become the sweetener of choice for sugar-free gums, due to its sugar-like sweetness profile and long lasting sweetness profile. It also works synergistically with other high potency sweeteners to modulate the release of sweetness and flavour.
- In chewing gum containing sucrose, glucose syrup is normally used as the liquid phase where it interacts with sucrose as an anti-crystallizer in order to avoid the gum going hard over the shelf life of the product or during heat fluctuations in the supply chain. To avoid problems with stickiness in production and maximise shelf life, it is best to use glucose syrups with a high dry-substance content and low to regular dextrose equivalent (DE).
- Starches may be incorporated into the chewing gum matrix to give a firm texture and reduce stickiness during processing and storage and to help moisture management ensuring a more juicy texture.
We offer manufacturers a range of product improvement solutions:
- STALEYDEX® or MERISWEET™ Dextrose Monohydrate, and GLUCAMYL™ Glucose Syrups or STALEY® Corn Syrups are used in combination with sucrose for optimising sweetness perception and pliability
- Acidulants enhance flavours and vary the acidity profile in fruit-flavoured chewing gums
- Dextrins may be used as binding agents in hard coating of sugar based gums
- MERIZET™ Extra-dry Starches and MERISWEET™ or STALEYDEX™ Dextrose can be used as dusting agents for stick gums to avoid sticking to the wrapping.