Taking advantage of MALTISORB^® maltitol and XYLISORB^® xylitol

Daniel Guérard

Roquette has worked on applying sugar-free ingredients in a unique way for existing ‘deposited gum’ technology, to help chewing gum and confectionery manufacturers tap into the ever-growing sugar-free trend while extending their portfolio into new sectors.

A 'deposited gum' technology full of potential

The sugar-based ‘gum to mould’ or ‘deposited gum’ technology, calling for specific gum base products proposed by Cafosa, the leading gum base supplier, was developed a few years ago.

This depositing technology offers chewing gum manufacturers the opportunity to develop new and appealing concepts in product shapes, colour combinations and centre-fillings.

Interestingly, it also helps sweet producers to push the boundaries of their existing range to include chewing-gum type products. 

With sugar-free remaining the driving force in confectionery markets, it is crucial to apply the benefits of the depositing process to this market need. However, it was quickly identified that the necessary adaptation of the existing sugar-free chewing gum recipes, developed for conventional manufacturing (extruding and laminating processes), was not going to be an easy task.

Sugar-free formulation challenge

In 1999, Roquette decided to take up the challenge. Using a special gum from Cafosa, the company has been able to elaborate an appropriate formulation that takes advantage of the combination of two polyols: MALTISORB^® maltitol and XYLISORB^® xylitol.

Maltitol has proven to be the optimum choice for the right texture and desirable sweetness profile it delivers to chewing gum. Xylitol, for its part, brings the functional benefits, to tailor the viscosity in the depositing hoppers. An additional distinguishing feature is the optimum taste that both polyols impart to the finished product.

The formulation has been tested successfully in chewing gum production at Baker Perkins’, the depositing process specialist.

A variety of exciting options

This new deposited gum technology provides exciting product development opportunities that could not be achieved with conventional chewing gum processing:

• Using a dual depositor, the chewing gum can be filled with a flavoured liquid center, based on LYCASIN 80/55 HDS, a ready-to-use maltitol syrup.
• Striped chewing gums with different colours can also be obtained.
• Another option consists of incorporating the chewing gum into a sugar-free hard-boiled candy. In this respect, Roquette’s broad range of polyols puts it in an ideal position to provide effective technical solutions to the most specific needs of confectioners.
• If desired, the deposited chewing gum pieces can also be coated. Here, MALTISORB^® maltitol is established as the preferred sweetener, guaranteeing outstanding crunchiness for improved mouthfeel. Its low hygroscopicity assures high stability and crunchiness over time, even in a humid climate. Moreover, no curing time would be required between demoulding and coating.

Roquette, your partner in sugar-free confectionery

As the leading polyols supplier, Roquette presents the broadest portfolio, including amongst others:

MALTISORB^® maltitol, NEOSOR^® sorbitol, mannitol, XYLISORB^® xylitol, LYCASIN^® hydrogenated glucose syrups.

These are available in a useful variety of solid and liquid forms, to suit a full range of sugar-free chewing gum and candy products.

Particularly active in the formulation of sugar-free confectionery for a number of years, Roquette can also provide attractive polyol- or fiber-based solutions as well as  long-established assistance in new product development.
 
Read more about ‘gum to mould’ technology
More about Cafosa gum base products

Author : Daniel Guérard is Market Development Manager at Roquette Frères - 62080 Lestrem (France)

For further information contact
Roquette - 62080 Lestrem Cedex France
E-mail: foodbusiness@roquette.com  or Tel: + 33 3 21 63 36 00