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首页> 外文会议>North American Thermal Analysis Society conference >Investigation of Polyol / water interactions in Chewing Gum using Thermal Analysis
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Investigation of Polyol / water interactions in Chewing Gum using Thermal Analysis

机译：热分析法研究口香糖中多元醇/水的相互作用。

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Chewing gum is a complex food system. Modern chewing gums consist of a carbohydrate dispersed phase held together within a hydrophobic matrix comprising of gum base (synthetic polymers, fats /waxes), flavors, colors, high potency sweeteners, etc.). Glycerin is added as a humectant. The dispersed phase can be 30 to 70% of the formula and is typically a highly water-soluble carbohydrate. In sugar-free gums, polyols (sugar-alcohols) are commonly employed as the dispersed phase, due to their reduced calorie content compared to sucrose. The most common polyol used for this application is sorbitol. When crystalline sorbitol rapidly dissolves in the mouth, it provides a desired cooling effect. DSC analysis revealed that melting temperature of crystalline sorbitol in commercial chewing gum was significantly lower than that of a freshly prepared lab-made model system comprising of crystalline sorbitol dispersed in an unflavored hydrophobic matrix. Being a complex system, it was fundamentally important to understand the ingredient/ process interactions behind this interesting phenomena. In this study our simple model chewing gum system was exposed to different levels of temperature (DSC), humidity (DVS) and glycerol content to understand the lowering of the melting temperature of crystalline sorbitol.
机译：口香糖是一个复杂的食物系统。现代口香糖由在疏水基质中保持在一起的碳水化合物分散相组成，该疏水基质包括胶基（合成聚合物，脂肪/蜡），香料，色素，高效甜味剂等）。加入甘油作为保湿剂。分散相可以占配方的30％至70％，通常是高度水溶性的碳水化合物。在无糖口香糖中，由于与蔗糖相比卡路里含量降低，因此通常将多元醇（糖醇）用作分散相。用于该应用的最常见的多元醇是山梨糖醇。结晶山梨糖醇在口中迅速溶解时，可提供所需的清凉效果。 DSC分析表明，市售口香糖中的结晶山梨糖醇的熔融温度显着低于新鲜制备的由结晶山梨糖醇分散在无味的疏水性基质中的实验室制得的模型系统的熔融温度。作为一个复杂的系统，从根本上了解这一有趣现象背后的成分/过程相互作用非常重要。在这项研究中，我们的简单模型口香糖系统暴露于不同水平的温度（DSC），湿度（DVS）和甘油含量下，以了解结晶山梨糖醇熔融温度的降低。

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