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. PRODUCTION, types and benefits of CHEWING GUM
Tomczuk Paweł

2. Chewing gum background
• Chewing gum is a sweetened, flavored
confection composed primarily of
latex, both natural and artificial.
• Organic latex, a milky white fluid
produced by a variety of seed plants, is
best known as the principle
component of rubber.
• Used as a snack, gum has no nutritive
value, and, when people have finished
chewing, they generally throw it away
rather than swallow it.

3. Chewing gums classification
Chewing
gums
sugar
chewing gum
sugar-free
chewing gum
coated
chewing gum
medicated
chewing gum

4. Characteristic of chewing gum
• Sugar chewing gums contain almost 80% sugar and glucose syrup
mixed with gum base. The main difference between sugar chewing
gum and sugar-free chewing gum depends on substitution of
different sugar alcohols and high intensity sweeteners for sugar and
glucose syrup.
• Concerning the coated chewing gum, coating is used to improve
visual impact of the product and control of the water activity and
shelf life. Sugar, sugar-free and coated chewing gum with different
flavors, shapes and sizes are produced in the industry.

5. Characteristic of chewing gum
• Chewing gum having the property of blowing
bubbles due to film forming characteristics is
called a bubble gum.
• Concerning the other type of gums, center
filled gums has flavored liquid in the form of
soft mass in its center.
• Depending on its shapes there are also ball
gum, stick gum, ribbon gum, tab gum, tube
gum, dragee gum and wrap gum in the market.

6. Comparison of sugar and sugar free gumS
20,0%
60,0%
0,5%
18,0%
1,0%
0,5%
80,0%
Sugar gum
Gum base Sugar Polyols Glucose syrup Glicerin Flavour
30,0%
3,0%
60,0%
5,5%
1,5%
70,0%
Sugar free gum
Gum base Sweetener Polyols Glicerin Flavour

7. Ingredients
Chewing gum is fabricated by
mixing of a required amount
of water-insoluble gum base
and different additives which
are sweeteners, softeners,
food colorings, preservatives.
chewing gum
sweeteners colorings
gum base
1 mixing
2 extruding
3 packing
softeners preservatives

8. Gum base
• Gum base is what gives chewing gum its „chew”. It is made of a
combination of food-grade polymers, waxes and softeners that give
gum the texture desired by consumers and enable it to effectively
deliver sweetness, flavor and various other benefits, including dental
benefits.

9. Gum base
• Gum base includes elastomer (10-30%), elastomer solvent (2-18%),
polyvinyl acetate (15-45%), emulsifier (2-10%), low molecular weight
polyethylene (0.5-15.0%), waxes (0.5-10.0%), plasticizer (20-35%) and
fillers (0.0-5.0%).
• Although exact compositions of gum bases are generally a trade
secret, they usually include elastomers and resins, along with fats,
waxes, emulsifiers, fillers and antioxidants.

10. Water-soluble base
• In water-soluble phase, sugar sweeteners (60%) such as dextrose,
sucrose, fructose, maltose, dextrin, galactose and dried invert sugar
can be used with corn syrups (18-20%), sugar alcohols (<1.0%),
glycerine (<1.0%) and flavor (0.5-1.0%) for sugar chewing gum.
• Particle size of the sucrose is important in sensory properties of the
end product. Large particles can result in gritty texture in the product.
• For sugar-free chewing gums, sugar alcohols (also act as bulking
agent) (50-60%), glycerine (5.0-6.0%), flavor (1.0-15.0%) and high
intensity sweeteners (0.01-3.0%) can be used.

11. High-intensity sweeteners
• High-intensity sweeteners and polyols are widely used
as sugar free chewing gum ingredients owing to their
sweetness and noncaloric characteristics. In addition,
they are accepted as non-cariogenic substances (not
promote the development of dental caries) since
bacteria, e.g. Streptococcus mutans, can not use
polyols as an energy source for their reproduction and
growth.
• The sugar alcohols involving sorbitol, mannitol, xylitol,
maltitol, lactitol, hydrogenated isomaltulose and
hydrogenated starch hydrolysates are typically used in
sugar-free chewing gums.

12. High-intensity sweeteners
• Xylitol and menthol can be added to the formulation
alone or in combination with different flavors. Xylitol
is commonly used in combination with lower cost
polyols such as sorbitol, lactitol, or mannitol. Polyols
are used with high intensity sweeteners (aspartame,
asesulfame K and thaumatin) since they are not as
sweet as sucrose.
• In some chewing gums, antioxidants are also added
to the formulation. Chewing gum generally contains
antioxidants such as BHT, BHA and tocopherols.
Antioxidants are used in the formulation to protect
components present in gum base.

13. Production process of chewing gum
Heating of
gum base to
70 – 120 ⁰C
Mixing for 2 – 8
min
• (plasticizer and
emulslifer)
Kneading for 1 – 4
min
• (sugar and colorants)
Mixing
•(rest of sugar)
•(antioxidants,
humectans, fillers)
Extruding
CuttingCoatingWrapingPacking

14. Production process
• After treating gum base at temperature
between 70-120⁰C, liquid plasticizer is
added with or without emulsifier and
they are mixed for 2-8 min.
• Then approximately two thirds of the
colorants and sugar are added and the
obtained mixture is kneaded for 1-4
min.
• After that the kneading/mixing levels
are reduced and the rest of sugar is
added.
Melting
Mixing

15. Production process
• Then, flavor agent is added and mixing proceeds for
1-4 min. Depending on the formulation, if required,
antioxidants, humectants and fillers are added and
the mixture is kneaded/mixed for more 1-4 min.
• After rolling process, thinning and scoring processes
take place.
• Regarding coated chewing gum, in this step, coating
is applied by ingredients such as sugar powder. The
mixing and kneading period mentioned depend on
structure of gum base, composition and type of
chewing gums.
Rolling
Scoring

16. Production process
• The scored gum is then moved
to a temperature-controlled
environment to cool and
ensure the finished gum will
have the right consistency and
stay fresh on store shelves
• After cooling and tempering in
one continuous process, the
wrapping machine receives
and wraps the sticks, in some
cases applying an outer
wrapper and seals the ends of
the package.
Wrapping
Conditioning

17. Conditioning
Production process
• After tempering, the gum
centers are broken into
individual pieces. The
pieces are then fed to a
spray drier that forms the
crunchy coating around the
gum center.
• It tumbles the pieces while
a prepared syrup mixture,
made of filtered water,
sweeteners, and coloring is
sprayed onto the gum.
Breaking and Coating

18. Production process
• Pellet-style gum is principally
packaged by two methods.
• One is to place the pellets into the
formed plastic compartments of a
blister pack. The package is heat
sealed with a foil backing, and
inserted into a cardboard sleeve.
• The second method is to line up
ten pellets in a row, wrap in
traditional packaging and seal both
ends to ensure freshness.
Packing

19. Functional chewing gum
• For various human needs, tailor made chewing gums can be made
functional gum. Vitamins and minerals can be added to gum giving
practical function to it.
• Functional chewing gum is the name given to types of chewing gum
which impart some practical function instead of, or in addition to, the
usual enjoyment provided by a traditional chewing gum as a
confectionery product.

20. Functional chewing gum
• Chewing gums had a big advantage over other delivery systems
because functional ingredients were absorbed in the buccal cavity in
the mouth rather than the gastrointestinal system, meaning the effect
took a few minutes compared to 30-40 minutes.
• Lotte partnered with Ajinomoto, and C-store chain Lawson to develop
Walking Plus capsiate chewing gum, which is fortified with a chilli
extract designed to help the body burn fat.

21. Functional chewing gum
• In 2013 Wrigley launched Alert
Caffeinated gum in the US, but
pulled the product just weeks
later after the US Food and Drug
Administration said it was
concerned by children’s exposure
to caffeine in foods.

22. Functional chewing gum
• Anti-stress gum restores calm to
those who are exposed to stress,
relieves nervous tension, strengthens
the body's immunity and fight free
radicals. Improves the concentration,
accelerates the excretion of toxic
substances from the body.
• It contains lemon balm, pappermint,
ginseng root extract, chilli pepper,
magnesium, Vitamin B6.

23. Functional chewing gum
There are various different types of functional chewing gum.
For example:
• boosting libido
• making tanning easier
• increasing immunity
• slimming
• for hangover

24. benefits of chewing
• Chewing gum stimulates the
production of saliva, helping to
neutralize plaque acids that may
lead to tooth decay.
• The use of sugar-free chewing gum
also has been shown to strengthen
teeth and reduce development of
plaque.

25. benefits of chewing
• Chewing gum boosts blood flow to the
brain by about 25 to 40 percent.
• Chewing gum stimulates certain areas of
the brain. While stress is a fact of life, for
life’s little tensions, such as commuting,
travelling or preparing for an interview,
chewing gum may offer some relief.

26. benefits of chewing
• Chewing gum has long been
associated with reducing ear
discomfort at high altitudes, especially
when flying, because it stimulates the
production of saliva. That leads to
more swallowing which helps equalize
the changes in pressure by activating
the muscle that opens the tube
connecting the back of the nose with
the ear.

27. benefits of chewing
• Chewing gum for up to an hour
after eating can help relieve acid
reflux as chewing gum stimulates
saliva and this helps neutralize
acid.
• Chewing gum can help cut out
some calories and curb cravings for
high-calorie snacks

28. Bibliography
Source materials:
• KONAR N., PALABIYIK I., SAID TOKER O., SAGDIC O., 2006, Chewing gum:
Production, quality parameters and opportunities for delivering bioactive
compounds, Trends in Food Science & Technology, 55, 29 – 38.
Internet sources:
• http://www.wrigley.com/global/benefits-of-chewing.aspx
• http://www.confectionerynews.com/Markets/Functional-chewing-gum-
market-opportunities
• http://www.wrigley.com/global/about-us/how-gum-made.aspx