fructose
The use of fructose syrup in chewing gum produces a product with a uniform, soft texture, good mouth feel, mild sweet taste, prevention of excessive stickiness of the teeth, and increased shelf life. The production of fructose with various sugar profiles has created products with different textures, which, according to the need to provide flavor and texture in different types of chewing gum, you can choose from different types of fructose syrup, including F20 fructose syrup, F30 fructose syrup, and fructose syrup. F42, fructose syrup F10 is used. For example, F30 syrup can be used in chewing gums with a relatively soft texture and mild sweetness. The lower the amount of fructose, a product with a relatively softer texture and less sweetness is obtained.
Glucose
The use of glucose in gum formulation is inevitable. Glucose used in chewing gum plays an important role in its production; Among the most important advantages of using glucose in the chewing gum industry, we can mention the creation of chewing properties, the creation of mild sweetness, the improvement of product texture, the appropriate mouthfeel, the increase of shelf life and other characteristics. Among the types of glucose syrup, glucose syrup DE38, and glucose syrup DE42 are recommended according to the type of product.
Maltodextrin
The use of maltodextrin in the confectionery industry provides benefits such as increasing shelf life, improving texture, improving color, improving mouthfeel, improving digestion, and improving nutritional value. Among the products in which maltodextrin can be used in this industry, we can mention all kinds of gum, toffee, candy, chocolate, halva, marshmallow, baklava, jam, and jelly.
