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Chewing gum and bubble gum - history, production, uses and regulatory aspects.

Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.

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Abstract

Composition and production of chewing gums and bubble gums are discussed with reference to: historical aspects; properties and typical composition of gum bases; addition of sweeteners, flavourings, softeners, antioxidants, bulking agents; emulsifiers, acids and colorants to gum confectionery; processing methods; packaging methods; recent product developments; and regulatory aspects.

Item Type: Article
Uncontrolled Keywords: CHEWING-GUMS; PROCESSING-; SUGAR-CONFECTIONERY; BUBBLE-GUMS; COMPOSITION-
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 13 Quality control
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Somashekar K.S
Date Deposited: 18 Jul 2011 04:47
Last Modified: 18 Jul 2011 04:47
URI: http://ir.cftri.com/id/eprint/7588

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