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Manufacturing Characteristics and Its Color Change of Chewing Gum coated Various Polyols  

Lee, Su Han (Dept. of Food Science & Service, Eulji University)
Lee, Jong Rok (Dept. of Food Science & Service, Eulji University)
Kim, Jung Hoan (Dept. of Food Science & Service, Eulji University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 303-311 More about this Journal
Abstract
This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.
Keywords
polyols; sugarless; chewing gum; maltitol; coating materials; color difference;
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Times Cited By KSCI : 2  (Citation Analysis)
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