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Thereisalackofinformationaboutreducingtheendcolorofsyrupsbyeffectivemethods,such
astheadsorptionprocess.
AdsorptionofMaillardreactionproducts(MRP)ontoastyrene-divinylbenzenecopolymer-based
adsorbentresin(AR)wasstudiedbySerpen,Atac,andGokmen(2007).Theeffectsofvariousparam-
eters,suchastemperature,ARconcentration,contacttime,andsugarconcentration,wereinvestigated.
Amongvariousisotherms,theequilibriumdataittedbesttotheGuggenheim-Anderson-De
Boer (GAB) isotherm, which indicated a multilayer adsorption of MRP onto AR. The tempera-
turestronglyinluencedtheadsorptionprocess.ThethermodynamicparametersEa,DH,DG,and
DS indicated the adsorption process was exothermic and spontaneous, which is favored at lower
temperatures,andalsooccurredatbothphysicaladsorptionandweakchemicalinteractions.The
adsorptionofMRPontoARobeyedthepseudo-second-orderkineticmodelandoccurredatboth
surfacesorptionandintraparticlediffusion.Theporediffusioncontrolledtheadsorptionprocessat
lowsugarconcentrations,andtheilmdiffusiongovernedtheadsorptionmechanismathighsugar
concentrations.Itwasconcludedthattheadsorptionprocessshouldbeperformedatsugarconcen-
trationslowerthan50%toovercomeilmresistance.
Whenthetemperaturereaches80°C,theconcentrationofsugarsolidsincreasesto78%,i.e.,an
increaseof12%isevident(Table8.1).
8.3 CheWING GUM FOrMULatION aND prOCeSS
Gumbaseisheatedat71°C,andliquidsorbitolisaddedtothebase.Then,one-thirddrysorbitol
is added, followed by another one-third dry sorbitol. Glycerine/lavor is mixed in, and the other
one-thirdofdrysorbitolisadded.Then,thesweetenerisadded,andthemixtureiscooledto43°C
andextrudedtotablets,balls,orstrips.Duringtheinitialstepsuntilcooling,kneadingfor5minis
carriedoutaftereachstep(Figure8.1).
Gum base
Heating at
71°C
Liquid sorbitol
Kneading
for five minutes
1/3 dry
sorbitol
1/3 dry
sorbitol
Sweetener addition
Cooling at 43°C
Extrusion to tablets, balls,
strips
Figure 8.1
Chewing gum manufacture.
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