Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...Paweł Tomczuk
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
1) Chewing gum is a soft substance designed to be chewed but not swallowed. It is composed of gum base, sweeteners, softeners, flavors, and colors.
2) People have chewed natural materials like tree bark for centuries. Modern gum is derived from chicle, the latex from the sapodilla tree.
3) Gum base provides the elastic properties while other ingredients like sugars and flavors are added. The gum is produced through mixing, kneading, rolling, cutting and packaging.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Synthetic beverages are classified as either ready-to-drink or dilute-to-taste. Their manufacturing process involves purifying water through various filtration and treatment steps before mixing it with ingredients like sweeteners, acids, flavors, colors, and preservatives. The mixture is pasteurized, carbonated, filled into containers, and packaged. While synthetic beverages provide refreshment, they are linked to various health issues if consumed in excess, including weight gain, liver damage, and diseases like diabetes or heart disease. Low-calorie beverages sweetened with artificial sweeteners are controversial as some studies link them to increased health risks as well.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...Paweł Tomczuk
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
1) Chewing gum is a soft substance designed to be chewed but not swallowed. It is composed of gum base, sweeteners, softeners, flavors, and colors.
2) People have chewed natural materials like tree bark for centuries. Modern gum is derived from chicle, the latex from the sapodilla tree.
3) Gum base provides the elastic properties while other ingredients like sugars and flavors are added. The gum is produced through mixing, kneading, rolling, cutting and packaging.
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Synthetic beverages are classified as either ready-to-drink or dilute-to-taste. Their manufacturing process involves purifying water through various filtration and treatment steps before mixing it with ingredients like sweeteners, acids, flavors, colors, and preservatives. The mixture is pasteurized, carbonated, filled into containers, and packaged. While synthetic beverages provide refreshment, they are linked to various health issues if consumed in excess, including weight gain, liver damage, and diseases like diabetes or heart disease. Low-calorie beverages sweetened with artificial sweeteners are controversial as some studies link them to increased health risks as well.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document provides information about Texture Profile Analysis (TPA). TPA is an instrumental test developed in 1963 to objectively measure texture parameters of foods. It simulates two bites of chewing using a texture analyzer with compression platten. A force-time graph of two bites on a Brie cheese cylinder is shown. TPA results are expressed as parameters including hardness, cohesiveness, springiness, adhesiveness, fracturability, gumminess and chewiness. The meaning and units of measurement for each parameter are defined. Experimental settings like test speed and compression distance are also discussed as important factors to standardize when comparing TPA results.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
This document discusses different methods of aeration used in baking. It describes physical aeration through whisking or beating ingredients like eggs. Biological aeration uses yeast, a living microorganism, to ferment sugars into carbon dioxide gas. Chemical leaveners like baking powder are also discussed, which release gas through chemical reactions with moisture and heat. Too much of a raising agent can cause over-aeration and result in a collapsed or heavy final product.
This document provides information on dairy whitener/non-dairy creamer, including its composition, production process, and common brands. It is made by mixing ingredients like corn syrup, palm oil, emulsifiers, and sodium caseinate. These mixtures are homogenized and then spray dried into a powder. Popular brands in India that produce dairy whitener include Nestle, Amul, and Britannia, which hold around 80% of the market share.
This document provides information about extruded snack foods, including direct expanded snacks, coextruded snacks, and second and third generation snacks. It discusses the principles and processes involved in producing different types of extruded snacks. Direct expanded snacks are puffy, crispy foods produced using extrusion cooking to transform starch-rich ingredients into a hot melt that is expanded through a die. Coextruded snacks combine two extruded streams to create dual texture or colored products. Second generation snacks are single ingredient, expanded snacks while third generation snacks are pellet-shaped semi-products that require additional puffing or frying before consumption.
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
This document discusses various non-nutritive and low-calorie sweeteners, including their relative sweetness compared to sucrose, chemical structures, safety, and applications. It covers both synthetic and natural sweeteners such as saccharin, aspartame, sucralose, stevioside, thaumatin, and miraculin. Polyhydric alcohols like sorbitol, xylitol and mannitol are also covered due to their use as reduced-calorie sweeteners and texturizers.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
The document provides an overview of the confectionery industry in India. It discusses key trends like increasing health consciousness and snacking. It outlines that the market is dominated by multinational companies but domestic players are growing. The largest players include Cadbury, Nestle, and Lotte. Sugar confectionery remains most popular but gum is growing fastest. The market is expected to continue strong growth and chocolate popularity will increase further. Healthier options are a growing niche but price remains very important in India.
Computer Aided Sensory Evaluation of Food And BeveragesJagriti Bhasin
This document discusses computer-aided sensory evaluation tools for beverages. It describes electronic nose (e-nose) and electronic tongue (e-tongue) systems that can mimic and measure some human sensory functions like smell and taste. The e-nose uses sensor arrays and pattern recognition to detect volatile compounds. The e-tongue uses sensor arrays and electrochemical cells to analyze soluble compounds. Both tools generate data that requires multivariate analysis. The document also discusses the Compusense Five sensory evaluation software that facilitates planning, conducting, and analyzing sensory tests.
This document discusses emulsifiers and the process of fat digestion. It defines emulsions as mixtures of two immiscible liquids stabilized by an emulsifier. Emulsifiers reduce surface tension and allow one liquid to be dispersed as small droplets in another. For fat digestion, emulsifiers break down fat globules so the enzyme lipase can break triglycerides into absorbable micelles. Bile acids and pancreatic enzymes further break down fats into absorbable fatty acids and monoglycerides. The micelles are then absorbed by enterocytes and reassembled for transport.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Instrumental sensory analysis of food qualityKRATIKA SINGHAM
This document discusses instrumental methods for testing the sensory qualities of food related to sight, hearing and touch. It describes subjective and objective analysis methods. Subjective methods involve human sensory evaluation and can vary between individuals, while objective methods use analytical equipment to provide repeatable measurements. A variety of instrumentation is presented for measuring texture, including texture analyzers that perform texture profile analysis to simulate chewing. Other devices measure properties like hardness, viscosity, density and tenderness.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses the causes of bread staling. It identifies the main causes as starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Starch retrogradation occurs as amylose and amylopectin realign themselves, causing the crumb to harden. Water migrates from the crumb to the crust, reducing moisture in the crumb and leading to firming. Protein and starch interact, shifting water from gluten to starch. The role of gluten transformations in staling is still uncertain. Understanding these staling mechanisms can help bakeries prevent staling and reduce losses from stale bread.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
This document presents information on medicated chewing gum as a drug delivery system. It discusses how chewing gum can provide fast drug release and increased patient compliance due to its convenient oral administration. It also provides details on the composition of chewing gum, including the gum base polymers, sweeteners, and other additives. Examples are given of commercially available medicated chewing gums for conditions like smoking cessation, pain relief, and freshening breath. Manufacturing processes for chewing gum and methods for testing drug release and other product characteristics are also summarized.
This document discusses medicated chewing gums. It begins with an introduction and then covers the advantages and disadvantages. The main components of chewing gums are described along with their roles. The manufacturing process and factors affecting drug release are summarized. Applications for various medical conditions are provided like dental caries, pain relief, smoking cessation and more. Commonly used commercial products are mentioned. The document concludes by discussing future trends and how chewing gums can be a preferred drug delivery system.
This document provides information about Texture Profile Analysis (TPA). TPA is an instrumental test developed in 1963 to objectively measure texture parameters of foods. It simulates two bites of chewing using a texture analyzer with compression platten. A force-time graph of two bites on a Brie cheese cylinder is shown. TPA results are expressed as parameters including hardness, cohesiveness, springiness, adhesiveness, fracturability, gumminess and chewiness. The meaning and units of measurement for each parameter are defined. Experimental settings like test speed and compression distance are also discussed as important factors to standardize when comparing TPA results.
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
This document discusses different methods of aeration used in baking. It describes physical aeration through whisking or beating ingredients like eggs. Biological aeration uses yeast, a living microorganism, to ferment sugars into carbon dioxide gas. Chemical leaveners like baking powder are also discussed, which release gas through chemical reactions with moisture and heat. Too much of a raising agent can cause over-aeration and result in a collapsed or heavy final product.
This document provides information on dairy whitener/non-dairy creamer, including its composition, production process, and common brands. It is made by mixing ingredients like corn syrup, palm oil, emulsifiers, and sodium caseinate. These mixtures are homogenized and then spray dried into a powder. Popular brands in India that produce dairy whitener include Nestle, Amul, and Britannia, which hold around 80% of the market share.
This document provides information about extruded snack foods, including direct expanded snacks, coextruded snacks, and second and third generation snacks. It discusses the principles and processes involved in producing different types of extruded snacks. Direct expanded snacks are puffy, crispy foods produced using extrusion cooking to transform starch-rich ingredients into a hot melt that is expanded through a die. Coextruded snacks combine two extruded streams to create dual texture or colored products. Second generation snacks are single ingredient, expanded snacks while third generation snacks are pellet-shaped semi-products that require additional puffing or frying before consumption.
This document provides an overview of various beverage types including non-alcoholic, carbonated, and alcoholic beverages. For non-alcoholic beverages, it describes the production processes for coffee, tea, and juices. For carbonated soft drinks, it discusses preparation, carbonation, and factors influencing taste and odor in plastic containers. For alcoholic beverages, it summarizes the processes for beer, wine, and factors affecting their shelf life such as oxidation. The document concludes with references for further information.
This document discusses various non-nutritive and low-calorie sweeteners, including their relative sweetness compared to sucrose, chemical structures, safety, and applications. It covers both synthetic and natural sweeteners such as saccharin, aspartame, sucralose, stevioside, thaumatin, and miraculin. Polyhydric alcohols like sorbitol, xylitol and mannitol are also covered due to their use as reduced-calorie sweeteners and texturizers.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
The document provides an overview of the confectionery industry in India. It discusses key trends like increasing health consciousness and snacking. It outlines that the market is dominated by multinational companies but domestic players are growing. The largest players include Cadbury, Nestle, and Lotte. Sugar confectionery remains most popular but gum is growing fastest. The market is expected to continue strong growth and chocolate popularity will increase further. Healthier options are a growing niche but price remains very important in India.
Computer Aided Sensory Evaluation of Food And BeveragesJagriti Bhasin
This document discusses computer-aided sensory evaluation tools for beverages. It describes electronic nose (e-nose) and electronic tongue (e-tongue) systems that can mimic and measure some human sensory functions like smell and taste. The e-nose uses sensor arrays and pattern recognition to detect volatile compounds. The e-tongue uses sensor arrays and electrochemical cells to analyze soluble compounds. Both tools generate data that requires multivariate analysis. The document also discusses the Compusense Five sensory evaluation software that facilitates planning, conducting, and analyzing sensory tests.
This document discusses emulsifiers and the process of fat digestion. It defines emulsions as mixtures of two immiscible liquids stabilized by an emulsifier. Emulsifiers reduce surface tension and allow one liquid to be dispersed as small droplets in another. For fat digestion, emulsifiers break down fat globules so the enzyme lipase can break triglycerides into absorbable micelles. Bile acids and pancreatic enzymes further break down fats into absorbable fatty acids and monoglycerides. The micelles are then absorbed by enterocytes and reassembled for transport.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Instrumental sensory analysis of food qualityKRATIKA SINGHAM
This document discusses instrumental methods for testing the sensory qualities of food related to sight, hearing and touch. It describes subjective and objective analysis methods. Subjective methods involve human sensory evaluation and can vary between individuals, while objective methods use analytical equipment to provide repeatable measurements. A variety of instrumentation is presented for measuring texture, including texture analyzers that perform texture profile analysis to simulate chewing. Other devices measure properties like hardness, viscosity, density and tenderness.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document discusses the causes of bread staling. It identifies the main causes as starch retrogradation, water migration and redistribution, protein-starch interaction, and gluten transformations. Starch retrogradation occurs as amylose and amylopectin realign themselves, causing the crumb to harden. Water migrates from the crumb to the crust, reducing moisture in the crumb and leading to firming. Protein and starch interact, shifting water from gluten to starch. The role of gluten transformations in staling is still uncertain. Understanding these staling mechanisms can help bakeries prevent staling and reduce losses from stale bread.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
This document presents information on medicated chewing gum as a drug delivery system. It discusses how chewing gum can provide fast drug release and increased patient compliance due to its convenient oral administration. It also provides details on the composition of chewing gum, including the gum base polymers, sweeteners, and other additives. Examples are given of commercially available medicated chewing gums for conditions like smoking cessation, pain relief, and freshening breath. Manufacturing processes for chewing gum and methods for testing drug release and other product characteristics are also summarized.
This document discusses medicated chewing gums. It begins with an introduction and then covers the advantages and disadvantages. The main components of chewing gums are described along with their roles. The manufacturing process and factors affecting drug release are summarized. Applications for various medical conditions are provided like dental caries, pain relief, smoking cessation and more. Commonly used commercial products are mentioned. The document concludes by discussing future trends and how chewing gums can be a preferred drug delivery system.
Medicated chewing gum (MCG) is a novel drug delivery system that contains pharmacologically active ingredients in a masticatory gum base. MCG provides advantages over other delivery systems such as fast onset of action, higher bioavailability, and improved patient compliance. The manufacturing process involves softening or melting gum base ingredients and mixing in sweeteners, flavors, and active pharmaceutical ingredients. Release of the API from MCG can be affected by factors like contact time, physicochemical properties of the API, and formulation components. MCG has applications for local oral treatments and systemic drug delivery via absorption in the oral mucosa.
Medicated chewing gum is a drug delivery system where the active ingredient is released through chewing and can be absorbed through the oral mucosa or swallowed. Commonly used medicated chewing gums provide pain relief, aid smoking cessation, and freshen breath. They offer advantages over other oral drug delivery systems like rapid onset of action, higher bioavailability by avoiding first-pass metabolism, and patient acceptability. However, they also present some risks like potential overdose and side effects from additives, as well as the possibility of dental issues from prolonged chewing.
Chapter on Search Results Web results Gastro retentive drug delivery system ...Dr. RAJESH L. DUMPALA
The document summarizes a seminar on gastroretentive drug delivery systems (GRDDS). It discusses the merits of GRDDS, including delivering drugs to the small intestine and improving bioavailability. Various gastroretentive technologies are described, including floating, expanding, bioadhesive, and high density systems. Factors affecting GRDDS performance and methods for evaluating different GRDDS are also outlined.
This document provides an overview of mouth dissolving films as an innovative drug delivery system. It discusses the anatomy and physiology of the oral cavity, advantages and disadvantages of mouth dissolving films, and the role of saliva. It also covers formulation ingredients, preparation methods like solvent casting, and evaluation parameters for mouth dissolving films such as mechanical properties, disintegration time, and in vitro dissolution testing. The document aims to educate about this drug delivery system for pediatric and geriatric patients.
This document discusses medicated chewing gum (MCG) as a novel drug delivery approach. MCG offers benefits like increasing bioavailability by avoiding first-pass metabolism. It can deliver drugs locally to the oral cavity or systemically over time via saliva. However, some additives like flavorings can cause oral irritation. The document outlines the components, manufacturing process, factors affecting drug release, applications for dental health and various systemic conditions, and concludes MCG is a promising delivery method when specialized formulations address issues like releasing poorly soluble drugs.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, results of sensory analysis, and packaging of the finished products. Key findings include that panelists generally preferred rosella jam from group 2 and lemongrass syrup from group 3. The drying rate of herbal samples in a solar tunnel dryer depended on factors like the amount and size of the samples.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, which included cooking fruits and herbs with sugar to make jams and boiling herbs in water with sugar to make syrups. For the tea bags, herbs were dried in a solar tunnel dryer then blended and packaged in tea bags with multiple layers of packaging. Sensory analysis was performed on the products, with different panels preferring various jams, syrups, and tea bag formulations. The drying rate of herbs in the solar tunnel dryer depended on factors like the amount and size of the sample.
2015 FORMATION, CLEARANCE and MOUTHFEEL PERCEPTION OFORAL COATINGS FORMED BY ...Anoek van der Linden
This study investigated how the properties of emulsion-filled gel foods (e.g. fat content, droplet binding) influence the deposition of fat on the tongue during oral processing and its subsequent clearance. Four model gels varying in fat content (5-15%) and whether fat droplets were bound or unbound to the gel matrix were tested. In vivo fluorescence was used to measure fat deposition on the tongue during consumption and after rinsing with water or consuming another gel. Results showed that higher fat content and unbound droplets led to more fat deposition and creamier perceptions, which decreased more after rinsing with solid food than water due to mechanical abrasion clearing the tongue coating.
Based on the above information it may be concluded that gastro retentive drug delivery offers various potential advantages for drug with poor bioavailability due their absorption is restricted to the upper gastrointestinal tract (GIT) and they canbe delivered efficiently thereby maximizing their absorption and enhancing absolute bioavailability.Due to complexity of pharmacokinetics and pharmacodynamics parameters, in vivo studies are required to establish the optional dosage form for a specific drug.
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
This document provides an overview of methods for preventing dental caries. It discusses the need for prevention due to issues like pain, compromised nutrition, and high treatment costs. The three levels of prevention - primary, secondary, and tertiary - are defined. Nutritional measures focus on diet analysis and counseling patients to reduce sugar intake and frequency of snacking. Chemical measures discuss the use of substances like fluoride, chlorhexidine, and probiotics to alter tooth surfaces or interfere with bacterial growth. Mechanical measures involve practices like toothbrushing and flossing.
This document discusses different types of tablets and the tablet manufacturing process. It begins by defining what a tablet is and listing some key advantages such as precise dosing, low cost, and stability. It then describes different types of tablets including compressed, coated, chewable, and those for different routes of administration. The document outlines common excipients used in tablets and their functions. It explains the importance of granulation and describes different granulation methods including dry, wet, and direct compression. The wet granulation process is outlined in detail including mixing, granulation, and drying steps.
This document provides an overview of fast dissolving oral thin films (FDOTF). It begins with an introduction describing FDOTFs as thin polymeric strips that dissolve quickly in the mouth without water. The document then covers special features of FDOTFs, compares them to fast dissolving tablets, and describes their mechanism of action, classifications, properties, advantages, disadvantages, formulations, manufacturing methods, evaluation, and concludes with references.
This document provides an overview of floating drug delivery systems. It begins with an introduction that describes how floating drug delivery systems can help modify gastric retention time and control drug release. It then discusses various factors that affect floating drug delivery systems and different mechanisms for achieving floatation. The document goes on to describe several types of non-effervescent and effervescent floating drug delivery systems that have been developed, including hydrodynamically balanced systems, hollow microspheres, alginate beads, and single-unit or multi-unit effervescent systems. It concludes by noting some applications and recent advances in floating drug delivery systems.
Similar to Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005 (20)
This document discusses soft condensed matter physics and its application to understanding food systems. It begins with background on soft matter and its characteristics. Foods are described as complex examples of soft condensed matter due to the variety of components, states, and relevant time and length scales. Key aspects of soft matter physics that can provide insight into food systems are then outlined, including aggregation, gel formation, and foams. Specific examples like casein gelation in dairy foods and stabilization of foams are examined. Prospects for using soft matter concepts to design stimuli-responsive functional foods are also presented.
This document provides an overview of electrohydrodynamic (EHD) drying, a novel food drying technique. It begins with background on conventional drying methods and their limitations. EHD drying uses high voltage electric fields and corona discharge to generate an "electric wind" that enhances heat and mass transfer, enabling faster drying rates. Several studies applying EHD drying to foods like potatoes, rice, shrimp, and banana slices are summarized. Results show improved quality retention over conventional drying, with reduced shrinkage, better color and rehydration. EHD drying also uses less energy than conventional methods. However, further research is still needed to optimize the process and design equipment for commercialization.
1) The document summarizes research on the rheology and microstructure of chocolate and cocoa butter during semi-solid processing like extrusion.
2) Experiments using a multi-pass rheometer showed that successive extrusions softened the materials through work-induced melting of triglyceride crystals, which then partially re-crystallized when processing stopped.
3) In-situ x-ray analysis confirmed processing caused melting of triglyceride crystals in both chocolate and cocoa butter, with crystals then recovering when materials were allowed to rest.
This document discusses hurdle technology to control Listeria monocytogenes in meat products with a 30 day shelf life. It introduces L. monocytogenes and why it is a concern in meat products. It then discusses various hurdles used alone or in combination, including good manufacturing practices, canning, irradiation, food preservatives, high pressure processing, modified atmosphere packaging, and storage conditions. It concludes with an overview of Hazard Analysis Critical Control Points (HACCP) implementation.
This document analyzes the market and use of food additives in various food products in India. It discusses the bread, cake, jam, spread, and ketchup industries and provides market share information. It also lists ingredients and additives commonly used in these foods and provides information on the function of various E-number additives. The conclusion notes the growing Indian market, questions around certain additives and diets, and recommends food fortification.
A document describes different types of manometers used to measure pressure. It discusses simple manometers like the piezometer and U-tube manometer, as well as differential manometers. The key types are:
- Piezometer and U-tube manometer, which use a liquid column to directly measure pressure at a single point.
- Differential manometers, which measure the difference in pressure between two points using a liquid-filled U-tube connected at both ends.
- Common differential manometers include the vertical U-tube, inverted U-tube, and inclined single column variants. Each uses liquid density and column height differences to calculate pressure changes.
This document discusses aspartame, a widely used artificial sweetener. It describes:
1) The fermentation and biochemical processes used to produce aspartame from two amino acids, phenylalanine and aspartic acid, using methanol.
2) The advantages of aspartame such as its sweetness, low calorie content, and lack of aftertaste. And disadvantages like possible adverse health effects and instability under heat.
3) Uses of aspartame in foods and drinks, as well as its regulatory status and approval in many countries.
The document also covers high fructose corn syrup, describing the enzymatic process used to convert corn starch into a sweetener containing a
The document discusses omega-3 fatty acids, including their structure, important types (ALA, EPA, DHA), sources, roles in human physiology, and the need for a balanced ratio with omega-6 fatty acids. It notes that omega-3s are essential fatty acids that must be obtained through diet as the body cannot produce them on its own. Key sources include fatty fish and plant oils. Maintaining the proper omega-6 to omega-3 ratio is important for reducing inflammation and preventing diseases. Various extraction and purification methods are used to obtain omega-3 supplements from fish and plant sources.
The document discusses various factors that affect the growth of microorganisms. It describes the physical requirements for growth such as temperature, pH, oxygen, hydrostatic pressure and osmotic pressure. It also discusses the chemical requirements or nutritional factors needed for microbial growth, including carbon, nitrogen, phosphorus, trace elements and vitamins. The document outlines different types of microbes based on their temperature, oxygen and pH requirements. It also summarizes various culture media used for growing microorganisms in the laboratory.
This document summarizes the results of a market survey on the bread and cake industries in India. It finds that the bread industry is dominated by unorganized local producers, while the cake industry is mostly organized. It provides data on per capita consumption of bread which is highest in western states and lowest in southern states. It also lists the ingredients and nutritional information of various popular bread and cake brands. Finally, it recognizes opportunities for brands to increase micronutrient levels and ensure religious guidelines are followed in their products.
This document provides nutritional and ingredient information for corned beef hash. It lists the main ingredients as corned beef (cured with various agents), potatoes, onions, and soy protein concentrate. It then describes the role of each curing agent used in the corned beef, including sodium tripolyphosphate, sodium erythorbate, hydrolyzed soy and corn protein, salt, sugar, and sodium nitrite. Finally, it provides a brief overview of the production process for corned beef hash, including pre-cooking, curing, mincing, heating with potatoes and onions, and canning.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
This document summarizes information about the artificial sweeteners aspartame and acesulfame-K. It describes their manufacture, properties, advantages, disadvantages, regulatory status, applications, and synergistic effects when used together. Aspartame is about 200 times sweeter than sucrose, derived from two amino acids and methanol, and is unstable to heat. Acesulfame-K is about 150-200 times sweeter than sucrose, stable to high heat, but may be linked to some health issues at high doses. Both are approved as safe in many countries and widely used as non-caloric sweeteners in foods and beverages.
Maltodextrins are partially hydrolyzed starch products made from corn, rice, potato or wheat starch through acid or enzyme treatment. They consist of D-glucose units linked by alpha-1,4 bonds and have a dextrose equivalent (DE) below 20. Maltodextrins are used widely in foods for their bulking, sweetness, solubility and freeze-thaw stability properties. They have applications in confections, beverages, baked goods, frozen foods and more. As a carbohydrate, maltodextrin provides 4 calories per gram but has a high glycemic index. It is generally recognized as safe but may contain traces of gluten depending on the plant source.
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...AbdullaAlAsif1
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...Leonel Morgado
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skills
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
1. C H E W I N G G U M : P R O D U C T I O N ,
Q U A L I T Y P A R A M E T E R S &
O P P O R T U N I T I E S F O R D E L I V E R I N G
B I O A C T I V E S
P R E S E N T E D B Y
S H A S H A N K B A N S A L - A N A S S H A I K H
1 3 F E T 1 0 0 5 - 1 0 0 6
Authors: Nevzat Konar, İbrahim Palabiyik, Omer Said Toker, Osman
Sagdic
2. BUT WHY CHEWING GUM?
• Chewing gum is a popular confectionary product which is consumed by a diverse set
of consumers. Accessibility is also an advantage.
• Enjoyed as a confection and latterly as an aid in oral hygiene and an alternative to
smoking
• Chewing gums have been produced for treating disorder/disease conditions like
inhibition of dental disorders, appetite arrangement delivery, smoking mimetics,
carriers of functional ingredients and regulation of stress and mood changes
• $$: The global chewing gum market reported sales amounting to 25.83 billion U.S.
dollars in 2015
• Scope in India: The graph shows that the chewing gum market in India is constantly
increasing since 2010.
5. 4. Scoring: Cutting into a pattern for
sticks, short thicker tabs, long rolled
strips or small rectangular gum
centers, depending on what type of
gum is being made.
1. Melting and purification of gum
base
2. Mixing
3. Rolling to form wide,
thin ribbons.
A light coating of finely
powdered sugar or sugar
substitute is added during
this process to keep the
gum from sticking and to
enhance flavour.
5. Conditioning
6.
Breaking
and
coating
7A.
Wrapping
7B.
Packaging
11. QUALITY PARAMETERS: TEXTURE
• Ingredients play a major role in determining texture of chewing gum
• Resins: provide a cohesive body and strength, and most often include glycerol esters of gum
gum rosin, terpene resins and polyvinyl acetate
• Elastomers: important hydrophilic de-tackifier role by absorbing saliva and becoming
slippery when the gum is chewed
• Emulsifier: Provide smooth surface for gum, reduce adhesive nature (aids in mixing as well),
form a stable system by bringing all the constituents together in a cohesive mass and enable
uniform flavour distribution
• Waxes and Plasticizers: Give better chewing ability to gum
• Sugar: Size< 40µm: Firm chewing gum; Size> 150µm: Sandy texture
12. QUALITY PARAMETER: FLAVOUR
• Release period of flavour of chewing gum is considered as main evaluation quality
criterion
• Flavour of chewing gum is strongly required with an excellent characteristics of in-
mouth release such as immediate flavour impression, long duration of perception of
odorants during chewing, excellent odour quality and appropriate intensity
• Although flavourings exist in low concentrations (about 0.4% to 1.0%) in the final gum
formula, it is the second in importance after gum base considering quality of the end
product
• Uneven distribution of flavour compound during chewing could be accepted as quality
defect, which can be eliminated by controlled release of flavour compounds through
encapsulation.
13. QUALITY PARAMETERS: SENSORY
(FLAVOR)
• Sensory Response In-mouth flavour release 1) Partition b/w the different phases
(CG-Saliva-Air) & II) Mass Transfer Rate
• Time-Resolved Research Methods Dynamic Process of Food Flavour Perception
• Time-Intensity (TI) Study Chewing gum Effective Monitoring Changes in
Flavour Intensity == f (Time)
• Mass Transfer for Solid Foods:
Solid Matrix (Chewing Gum) Liquid (Saliva) Gas (Breath)
14. QUALITY PARAMETERS: SENSORY
(FLAVOR)
• Aroma release Amt & Str of Matrix
• Matrix degradation level & Effective Surface Area Mastication Intensity & Duration
• Sensory (in vivo): Release Oral Processing & Volatile Release [Blee at al., 2011]
• Chewing Device (in vitro): Better than panelists (Krause at al., 2011]
Instrumental Sensory Special Chewing Devices
APCI-MS TI Special Device
Ovejero-Lopez et al. (2004) Ovejero-Lopez et al. (2004) Krause at al. (2011)
--
• Volatile delivery differences
across panelists variations
in velum opening
Different mouth movements
• Drawbacks eliminated
15. QUALITY PARAMETERS: SENSORY
(FLAVOR)—DIFF IN PERCEPTION
• Sweetness and peppermint perceptions dual-attribute faster release of sweetness
increased the duration and intensity of sweet perception, as well as the duration of
peppermint flavor (Druizer, Bloom & Findlay, 1996).
• In the study of Davidson et al. (1999), delivery of sucrose and menthone in chewing
gum system during masticating was determined in mouth and in-nose, respectively.
• They indicated that the panelists’ perception of mint flavor followed sucrose release
rather than menthone release.
• The temporal analysis of the chemical stimuli, with simultaneous TI analysis provided
unequivocal evidence of the perceptual interaction between nonvolatile and volatile
flavor compounds from chewing gum (Davidson et al., 1999).
16. QUALITY PARAMETERS: SENSORY
(COLOR)
• Color Consumer acceptability
• Stability of Coloring compounds against mouth condition (CG used > once a day)
1) Stable Coloring compounds
2) Encapsulated Coloring agents Stability for longer time
• In the study performed by Chranioti et al. (2015), the chewing gum samples produced
with saffron and beetroot colouring extracts encapsulated in gum Arabic-modified
starch showed the greatest a* (for beetroot) and b* (for saffron) values indicating a
better protection.
17. OPPORTUNITIES FOR DELIVERING
BIOACTIVE COMPOUNDS
• During the chewing process, bioactive compounds are released from chewing gum
matrix into saliva.
• After release, they could reach the stomach by absorption or swallowing mechanisms
(Chandran et al., 2014)
18. ADVANTAGES OF CHEWING GUM FOR
BIOACTIVE COMPOUNDS—(1)
• Chewing gum is the most suitable media for encapsulated and un-encapsulated
bioactive substances due to its fabrication conditions where extreme heat and
moisture conditions are not applied (Santos et al., 2014).
• These characteristics of chewing gum enable the food industry to produce functional,
nutritional and dietetic chewing gums (Abbasi et al., 2009).
19. ADVANTAGES OF CHEWING GUM FOR
BIOACTIVE COMPOUNDS—(2)
• Another advantage of chewing gums in delivering bioactive compounds is that
generally chewing gums are not swallowed and they are low calorie products.
• Therefore, in recent years when obesity is a big problem throughout the world, such
products providing less energy to body have attracted attention in terms of delivering
functional compounds.
20. ADVANTAGES OF CHEWING GUM FOR
BIOACTIVE COMPOUNDS—(3) & (4)
• Water content of gum base is low, and the matrix of the gum can preserve the active
compounds from extrinsic factors such as oxygen, light and humidity, which can
reduce or eliminate chemical degradation reactions and growth of microorganisms
(Maggi et al., 2013).
• In addition, shelf life and stability can further be improved by optimization of process
and ingredients.
• The impact of sodium lactate addition and storage conditions on the stability of
chewing gums was investigated by Valduga et al. (2012).
• They noted that sodium lactate incorporation to the formulation in concentrations of
1.08 % on dry basis improved the stability of the product, as well as the use of lactic
acid in place of citric acid.
21. CHALLENGES OF CHEWING GUM FOR
BIOACTIVE COMPOUNDS
• Chemical Losses Owing to the high hydrophilic characteristics of chewing gums,
the strong attraction leads to deprivation of volatile organic compounds upon
concentration (Wong et al., 2009).
• Ingredient Interactions chewing gums are composed of many different ingredients
which have tendency to interact with themselves and with the active substance
et al., 2013).
• Particle size of the bioactive compound The particle size of the active ingredient
should be kept below approximately 100 µm to avoid unpleasant gritty feeling during
chewing (Chandran et al., 2014).
• Target Consumer Groups’ Characteristics & Consumption patterns Hearthy et al.
(2014) noted that older children consume more chewing gum than younger children
and adolescents chew much more than older adults in Europe.
22. IMPROVEMENTS IN MEDICATED CHEWING
GUMS: DIRECTIONS FOR FST
I) Characteristics:
• Although drug release performance during chewing had less variability during storage,
should be controlled since gum matrix is semi-solid and may be affected by mastication
which can significantly influence the delivery characteristics of the drug (Maggi et al.,
2013).
II) Taste:
• The taste of active ingredient must be within the acceptable limits (Chandran et al.,
III) Time:
• Release of most water-soluble components from chewing gum was sustained not more
than 5 min, which is not sufficient for the effective treatment (Yang et al., 2004).
• Also, Delarue & Loescher (2004) found out that some consumers chew for few min and
then they substitute it with fresh gum.
• On the contrary other ones may chew the same gum for half-a-day or more. So that,
dose active ingredients are the prime candidates for the formulation of functional
chewing gums (Chandran et al., 2014).
24. NEWER OPPORTUNITIES FOR FST
• Production Methods:
1) In fusion method, high temperature levels are applied for melting of gum base,
which causes deterioration of bioactive compounds.
2) If the bioactive compound is added at lower temperature levels the homogeneity of
it in chewing gum is very difficult due to high viscous character of the sample.
3) Regarding the methods mentioned, direct compression method is suitable for the
manufacturing of chewing gum for delivery aims.
25. CONCLUSIONS
• In food science and technology area, awareness of potential uses of chewing gum is
scarce due to lack of scientific studies conducted about chewing gum.
• There are wide range of chewing gum benefits from freshening breath to acting as a
pleasant way to take vitamins and medicine.
• However, to improve these functions of chewing gum, detailed understanding of
chewing gum ingredients, production process, interaction of flavor or bioactive
compounds release behavior with its texture and ingredients are necessary.
• According to the results it could be concluded that chewing gum is a promising
confection providing the most hospitable environment for bioactive compounds due
to the mild production conditions and having the longest duration of remaining in
mouth among other foods.