In the early 1970s, a bubble gum OEM was first introduced to the American market. After years of development, the sales volume of sugar free gum is about three times that of sugar gum.
This successful attempt effectively promoted the development of sugar free candy, and a new group – sugar free candy was bred from bubble gum OEM.
The so-called bubble gum OEM, a more traditional saying is: “candy made of sugar that does not contain dental caries, and the heat is more than 1 / 3 less than that of conventional candy, while other nutritional elements are the same.” according to its concept, it can be seen that eating sugar free candy will not cause dental caries, and due to its low heat, it can avoid obesity caused by excessive sugar into fat.
Basic properties of xylitol in bubble gum OEM
Comparison of sweetness and physical properties between xylitol and sucrose
Xylitol can be metabolized by human body and absorbed by human body as energy supply, so it is an ideal nutritional sweetener. The sweetness of xylitol and other sweeteners is compared as follows (sucrose is 100):
Xylitol has similar sweetness and shape to sucrose, and has some sugar properties, so it can be used as a sweetener in food processing.
Caries prevention properties of xylitol
Xylitol is not only a sweetener that will not cause dental caries, but also can prevent the formation of new dental caries and the development of existing dental caries and improve dental health.
It is an anti caries and anti caries sweetener.
Xylitol is not fermented by bacteria in the mouth, which is related to its inhibitory and toxic effects on Streptococcus mutants.
Xylitol stimulates salivary secretion, which increases the pH value of oral cavity and alveolar plaque, so as to promote the re mineralization of teeth with initial lesions.
In addition, xylitol can induce changes in the composition of saliva, such as the increase in the concentration of total protein in saliva and the increase in the activities of lactate catalase and other enzymes.
These changes enhance the buffer capacity and improve the antibacterial activity of saliva.
The coolness of xylitol
For sugar free candy, refreshing taste is a good characteristic. Refreshing taste can be obtained by highlighting the proportion of various sugar alcohols used in the product formula.
Xylitol has almost 10 times more heat of dissolution than sucrose. When xylitol is dissolved, it can absorb a lot of heat and make the medium produce low temperature.
Therefore, when xylitol is added to various foods, they will feel cool and can enhance the flavor of peppermint, spearmint and other foods.
Xylitol does not produce “Maillard” browning reaction when heated
Sucrose will undergo Maillard reaction, which is indispensable for bread production.
For most food processing, this is an impact, because Maillard reaction will darken the color of food.
Xylitol has no Maillard reaction and is relatively stable in the food processing process. Xylitol instead of sucrose has good applicability to some foods that need to maintain light color.
Xylitol is hygroscopic
Xylitol has strong hygroscopicity at 80% relative humidity. Because xylitol has hygroscopicity, it is not suitable for making crisp and dry food, but it can be realized by coating.
On the other hand, when used to make some softer snacks, xylitol can retain its softness for a longer time than sucrose.
Xylitol is not easy to ferment and is not conducive to the growth of microorganisms
Because xylitol is not fermented by yeast, many microorganisms such as Streptococcus mutans can not use xylitol, so sugar free food with xylitol as sweetener is not easy to deteriorate.
For the same variety of sweet food, the shelf life of xylitol is much longer than that of sucrose.
For example, if the can of jam is easy to deteriorate after opening the lid, the jam made of xylitol is much safer.
Application of xylitol in sugar free candy
China bubble gum OEM is a major producer and exporter of xylose and xylitol in the world. It produces tens of thousands of tons of products every year, about 90% of which are exported abroad, mainly for the production of sugar free chewing gum.
It turns out that sorbitol is widely used in sugar free chewing gum abroad, mainly because sorbitol is cheap.
However, the sweetness of sorbitol is only half that of sucrose. Sometimes artificial sweeteners need to be added to chewing gum, and the anti caries effect of single sorbitol is not good.
The chewing gum made of xylitol has an obvious cool feeling when eating, the sweetness is the same as sucrose, and xylitol stays in the mouth for a period of time, which can play a better anti caries effect.
Sugar free hard candy
The sensory characteristics of China bubble gum OEM produced with xylitol as sweetener are almost the same as those with sucrose as sweetener, because the sweetness of xylitol is similar to sucrose and the taste is also similar to sucrose.
Xylitol is easy to crystallize and is not easy to form glassy body, so it is rarely used to make hard sugar alone.
It has been reported that natural polymers or sorbitol are added to make hard sugar at the same time in foreign countries.
Recrystallization technology or standard boiling technology can be used to manufacture hard sugar with xylitol as sweetener.
When xylitol is used as sweetening agent for recrystallized candy, it is heated to its melting point 94 degrees, then cooled and added with pigment and sour agent.
Then evaporates all the moisture, cooling it to 90 degrees, then adding the xylitol with a weight of 25% to the seed and finally adding the essence.
A recrystallized hard sugar can be produced by mixing 85% sorbitol and 15% xylitol as sweetener.
The sweetness of this candy is pleasant, and the taste is better than the recrystallized candy with sorbitol as sweetener alone.
There are many kinds of bubble gum OEM produced with xylitol and other natural polymers as sweeteners.
For example, xylitol, dextran and hydrogenated glucose syrup can be mixed as sweeteners to produce a kind of sandwich hard sugar, which can reduce the heat by 1 / 3, has suitable sweetness and taste, and its transparency is difficult to distinguish from sucrose candy.