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Wellness Foods + Supplements 2/2022

  • Text
  • Harnischcom
  • Proteins
  • Peptides
  • Oxidative
  • Fatigue
  • Robuvit
  • Collagen
  • Cinnamon
  • Erylite
  • Melatonin
  • Chewing
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Sugar reduction in

Sugar reduction in chewing gum Chewing gums can dry out or bind water, which causes them to lose or gain weight and shorten their shelf life. The samples were weighed regularly to document the changes in mass, which are associated with instability. Texture analysis Chewing gums were cut into strips of the same dimensions (40 mm x 15 mm x 2 mm) and pre-heated to 50 °C in a climatic cabinet. Shortly before the measurement started, the samples were removed and fixed centrally to a sample platform and hook. Analysis started at 35 °C ± 2 °C, simulating oral temperature. Once a trigger force of 5 g was attained, the hook was used to extend the chewing gum sample until its elastic limit (at maximum force) was exceeded and the sample broke. At this point, force and distance were noted and used as an indication of chewing gum extensibility. The maximum force required to break the chewing gum into two pieces is expressed as “resistance to extension”. The degree or distance to which a product can be extended before it breaks is referred to as “extensibility” and correlates to the elasticity of a product. [7] The texture analysis was carried out ten times per recipe. Sensory evaluation Jungbunzlauer’s internal sensory panel conducted an initial sensory screening of chewing gums using the “just- about-right” (JAR) scale. This provided information on perceptions of texture, sweetness as well as flavour intensity and cooling sensation, and their possible impact on acceptance of the various products. Attributes were evaluated over time starting at 10 seconds and ending after 120 seconds of chewing. Panellists had to evaluate whether the intensity of each attribute is perceived as “just right”, as opposed to either too much, not enough, too soft or too hard. A further discriminative evaluation (paired comparison tests) was conducted. The panellists directly compared the two versions in terms of hardness, sweetness and cooling effect. 19 to 26 panellists participated in the sensory sessions and the signifi cance level applied for statistical analysis was set at α = 0.05. ranging from 2.6 % to 4.6 %, were observed under hot/humid conditions (figure 3). During storage under subtropical conditions (figure 2) and at room temperature (figure 1) mass changes were very small for all samples, with a maximum weight change of 1.75 % (chicle gum base with ERYLITE ® or xylitol). Fig.1: Relative mass change of chewing gum with synthetic or natural chicle gum base, sweetened with xylitol or ERYLITE ® and stored under temperate conditions Fig. 2: Relative mass change of chewing gum with synthetic or natural chicle gum base, sweetened with xylitol or ERYLITE ® and stored under subtropical/Mediterranean conditions Fig. 3: Relative mass change of chewing gum with synthetic or natural chicle gum base, sweetened with xylitol or ERYLITE ® and stored under hot/ humid conditions Finally, chewing gums to which zinc salts had been added manually were also evaluated for off-notes. Zinc lactate and zinc citrate were mixed into the synthetic-based chewing gum with ERYLITE ® . This sensory session with 12 participants took place under informal conditions and expressiveness is therefore limited. Nevertheless, the data provides an initial indication of the impact of zinc salts on the taste of chewing gums with ERYLITE ® . Results and discussion Storage tests The results of the storage tests are shown in the following graphs. All chewing gums changed weight during the storage time, independently of the gum mass or polyols. The highest mass changes, According to the literature, xylitol is highly hygroscopic while erythritol is not hygroscopic as compared to sugar or other sugar alcohols. [8] Nevertheless, the storage tests showed both recipes to be relatively 18 No. 2 August/September 2022

Sugar reduction in chewing gum stable at room temperature and under Mediterranean storage conditions. Interestingly, while small differences were observed between the synthetic and the chicle gum base with xylitol under hot/humid conditions, the samples with ERYLITE ® exhibited similar behaviour regardless of which gum base was used. Fig. 5: Extensibility of chewing gum with synthe tic or natural chicle gum base, sweetened with xylitol or ERYLITE ® Texture analysis The following figure 4 shows that the force required to break the chewing gums is similar regardless of whether they contain ERYLITE ® or xylitol. Although the synthetic gum containing xylitol appeared to be more resistant to extension, this was not statistically significant and ERYLITE ® and xylitol are comparable in this respect. Fig. 4: Resistance to extension of chewing gum with synthetic or natural chicle gum base, sweetened with xylitol or ERYLITE ® The texture analysis represents an attempt to illustrate the effects of ERYLITE ® and xylitol on texture based on quantitative data. Although the method might miss some physio logical aspects like the influence of saliva, it provides a good indication that adding ERYLITE ® or xylitol will lead to similar effects in each case. Sensory evaluation For the “just-about-right” analysis, each product was evaluated in a separate session on different days and so there was no direct comparison in this set-up. The following graphs show the results expressed as frequencies of each attribute for synthetic chewing gum with ERYLITE ® or xylitol as well as chicle gum with ERYLITE ® or xylitol. The extensibility (figure 5), i. e. the distance until the chewing gums break, is the same for ERYLITE ® and xylitol, in combination with both the synthetic gum base and the natural chicle gum base. Both sensory evaluations with chewing gum using the synthetic gum base (figure 6) indicate that the texture of the chewing gum was perceived as too hard, both initially and after 120 seconds of chewing. The initial sweetness was mostly rated “just right” but overall sweetness intensity decreased while chewing. This was especially the case for chewing gums with ERYLITE ® . The flavour was not intense enough in either product. The cooling sensation was perceived as “just right” by 62 % (ERYLITE ® ) and 68 % (xylitol), respectively. Fig. 6: Results of “just-about-right” analy sis of synthetic gums with ERYLITE ® and xylitol Irrespective of whether ERYLITE ® or xylitol was used, both chewing gums with the chicle gum base (figure 7) were perceived as too hard at the initial stage. However, the chicle gum versions were rated as less hard compared to the synthetic gum base. 19

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