Isomalt in chewing gum centres

Following intensive trials of Beneo’s isomalt in chewing gum centres, the Beneo Technology Centre has shown that it can successfully replace the commonly used polyol mannitol, offering confectionery producers an attractive commercial alternative, while maintaining the gum’s shape, chewability and texture.

The trials focused on the replacement of up to 5% mannitol, the common dosage used in chewing gum centres, with Beneo’s isomalt sugar replacer and monitored the results.  Due to its similar sensorial profile and technological properties, Isomalt proved to be equivalent, if not superior, to mannitol in terms of the end product’s processability, product stability, as well as final taste and texture.  The trials also showed that no changes in the production process are necessary when replacing mannitol with isomalt.

When isomalt is used instead of mannitol, results document that the starting firmness increases, providing a more stable chewing gum centre. With a more stable centre, the shape of the gum is maintained, avoiding deformation during the coating process. Additionally, by using isomalt in the chewing gum centre, conditioning times are reduced leading to optimised processing.   In the trials, isomalt was also shown to promote the long-term firmness of gum centres to the same extent as mannitol, while ensuring that chewability and texture are maintained.

Rudy Wouters, vice president at Beneo Technology Centre comments, “Manufacturers are continuously looking for ways to improve efficiency and thanks to the results of the Beneo Technology Centre trials this is now possible in chewing gum centre production. Beneo’s isomalt sugar replacer offers an attractive commercial solution, while maintaining the chewing gum centre’s shape, chewability and texture.  The feedback we are receiving from the existing and prospective clients shows that we are on the right track with these findings.”