초록

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Abstract ▼ AI-Helper

Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum was investigated with different morphology of sorbitol such as a compact shaped P-type and a loose shaped S-type, and with different granule size such as 50 mesh, 80 mesh, and 100 mesh. The chewing g...

Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum was investigated with different morphology of sorbitol such as a compact shaped P-type and a loose shaped S-type, and with different granule size such as 50 mesh, 80 mesh, and 100 mesh. The chewing gum including S-type sorbitol exhibited an increased flexibility and a decreased hardness as compared with that including P-type sorbitol. S-type sorbitol was chosen as a solid phase of sugar-free chewing gum because the consumer preferred a chewing gum with high flexibility and low hardness. The flexibility and hardness of chewing gum including S-type sorbitol were determined to be optimum at 80 mesh of the sorbitol size. The flexibility of the chewing gum including 80 mesh S-type sorbitol increased but the hardness decreased with increasing temperature.

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