Trials show significant process optimisation with Isomalt in chewing gum

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, whilst 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 Isomalt sugar replacer. Due to its similar sensorial profile and technological properties, this sugar substitute 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. Results further show that a change in the production process is not required when switching from mannitol to Isomalt.  

Higher product stability leads to process optimisation

In tests conducted using the compound derived from beet, the starting firmness increased, 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, whilst ensuring that chewability and texture are maintained.

BENEO’s long-standing expertise with Isomalt in combination with the latest findings, offer manufacturers a commercially viable alternative. Isomalt is the only sugar replacer that is derived from sugar beet and thus has a similar sweetening profile to sugar. It is low hygroscopic and improves the shelf-life of chewing gum. In addition, its toothfriendly and low-glycaemic characteristics have been positively evaluated by EFSA.

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 Center trials this is now possible in chewing gum centre production. 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.

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