Industrial Manufacture of Chewing Gum

About the Chewing Gum and History of

Chewing Gum
Chewing gum is a chewing gum which has a characteristic that can be
made to expand the bubble. The color is diverse and has a particular taste.
Usually the gum is sticky and when the bubble expanded to some extent,
then the bubble will burst and hit the face. It happened because chewing
gum is more viscous than any chewing gum. But there are also brands like
Hubba Bubba gum that is not sticky and usually preferred by the children.
Regular gum is mixed in the gum machine. Chewing gum can be found
in stores. To inflate the ball with chewing gum, one can flatten the gum to
the palate (roof of mouth) and then pressed into the back of the tooth. Then
push out a little with his tongue and then inflated. If this step is done
properly, it will form a bubble of interest.
Chewing gum has been around since the time of our ancestors. This is
evident from the results of archaeological excavation experts who found a
bite mark on anything that can be chewed by our ancestors. Humans do
have the ability to chew. Gum tree, cartilage, pencil erasers, or whatever it is
that important to chew our cud have been the victims J because we just love
to chew. Chewing makes us feel relaxed, helping us digest food, calming
nerves, and to prevent seasickness.
Wrapped gum was first introduced in 1848. Chewing gum is made from
a type of pine tree sap, Something like bite-bite by Native Americans
centuries ago. John Curtis and his brother cultivate it and call it gum State of
Maine Pure Spruce Gum. Despite bitter taste, but still sell because the price
is very cheap. Then Curtis gives a sense of paraffin.
For gum so on, making this gum is growing. In 1871, Thomas Adams
received a patent for producing chewing gum maker. In the 1890s, William
Wrigley Jr.. initially react with the invention, Juice Fruit and Wrigley's

Spearmint and was first launched in 1893. 1906, Frank Fleer create
bubblegum, chewing gum, although it is still very wet and easily just came
out of the mouth when chewed. By 1928, the company accountant, Walter
Diemers continue to renew the recipe and finally found the right recipe.
Bubble gum (chewing gum) is a snack food product which is basically
made of natural latex or synthetic rubber known as poliisobutilen. Chewing
gum is available in a variety of flavors, such as mint, wintergreen, cinnamon,
and fruits. Bubble gum (chewing gum) have many kinds of varieties, namely:

Gum Balls, which is the usual round of chewing gum sold in

gum ball machines and consists of various colors.

Bubble Gum, namely chewing gum that has unique

characteristics that can be blown.
Sugarfree Gum, the chewing gum made with artificial
sweeteners.

Candy & Gum Combination, which is a combination of

conventional chewing gum.

Functional Gums, namely chewing gum that has a specific

function, for example Nicogum that help smokers overcome
addiction and Vibe Energy Gum contains caffeine, ginseng, and
green tea.

About the Materials

Indonesia is a major producer of latex jelutung, almost all Indonesian
jelutung latex production is exported to overseas in the form of boulders.
Export destinations include Singapore, Japan and Hong Kong. Jelutung sap
serves as raw material for the manufacture of chewing gum which began in
the 1920s and the 1940s have been shifting positions jelutung sap from tree
latex Achras sapota, ie the original raw material-producing tree gum
originating from Central America. Jelutung sap is also used in industrial

adhesives, lacquer, lanolic, varnishes, tires, water proofing and paint as well
as insulating materials and handicrafts.
Jelutong is one of the giant tree with a trunk diameter reaches 240 cm
and more than 45 m tall, straight trunked with the first branching begins at
an altitude of about 30 m, grows naturally spread to the distance from one
tree to another tree 50 m and typically between 300 to 400 m. Jelutong
spread in Sumatra (Jambi, Riau, North Sumatra) and is known by the name
abuwai, while in Borneo (West Kalimantan, Central Kalimantan, South
Kalimantan) pantung known. There are three kinds of Jelutong tree, two kinds
growing in swamps black and white and one variety grown in the mountains
of red.
Jelutong tree species belonging to the endowment, meaning a tree that
can produce both types of forest product commodity commodity Non-Wood
Forest Products (NTFPs) in the form of sap jelutung and timber forest
products in the form of commodities.
Jelutung tree can be tapped throughout the year, the production of sap
per tree depending on tree size and how penyadapannya. While the quality
of sap jelutung jelutung depending on the type of trees that are tapped as
well as treatment and post harvest handling techniques are applied. Quality
latex best jelutung generated from Dyera costulata (Jelutong oukit). Gum
jelutung high quality if it has a rubber content (rag) is high and the resin
(Harsha) is low. Dyera Costulata produce sap about 2, 5 kg more than Dyera
laxiflora which only produce 0, 5 kg of latex. In Kalimantan pantung from one
tree can produce an average of pantung heavy as the average bear or
jelutung latex production by 50 kg / tree / year.
Tapping the morning, so that the sap produced numerous and not
freeze. Tapping the sap is white like milk. To avoid freezing, the sap of the
lead soon added a third as much water as part of the amount of sap tapping
results. Shelter in place, sap diluted with the addition of water, oil and
limestone soil, the amount of water added as much as 3 times the amount of
sap and as much as 8 liters of kerosene, the mixture was stirred for 2 hours

and then ignored.

Jelutung wood is soft and white with a textured surface rather flat,
smooth and slippery so that it can be used as a shoe pattern, as raw material
for the manufacture of pencils and a materials board and crate
manufacturing. Jelutung wood veneer easily made and easily glued. Jelutung
easily sawn wood is dry and easy to work as planed, drilled, nailed, screwed
down and given a finish such as paint, divernis and polished. All parts of
fresh wood is very susceptible to attack blue-stain fungus, peeling skin
without fungicide will facilitate affixing accompanied the blue-stain attack.
Because trees jelutung including dual-purpose tree species, it is good
to be developed in the area of the buffer (buffer zone) as an enhancer of
plant conservation and source of income for local communities. Jelutung crop
development efforts in the buffer zone needs to be coupled with counseling
about tapping techniques, processing and quality standards jelutung
commodity, so that local people can enjoy the added value of processing sap
jelutung.

Food Additives
Food additives contained in the manufacture of chewing gum each has
its benefits especially in improving the quality of the product will be launched
to the market. In this paper, food additives covered are Dyes (Pewarna
Makanan), Sweetener (Pemanis Makanan), Antioxidants (Anti Oksidan), and
Flavorings (Penyedap Rasa).

A. Dyes (Pewarna Makanan)

Dyes in food products is needed to attract customers. In the
chewing gum product that is rated in the industry Confectionery,
color has a very large because the industry is largely a consumer
segmentation children, so that the colors are needed on the product.
In general, artificial dyes consist of two types, namely Dyes and
Lake. Dyes are dyes that are soluble in water so that the solution
became colorless and can be used to color the material. The dye is

stable for various use in food. In dry form, this substance is no

significant damage. However, this color can become unstable if the
food contained in the materials or reducing the protein and processed
materials in high temperature, also if the dye is in contact with metal.

In the chewing gum industry, dyes used in the product is a synthetic

dye manifold Lake. Lake is a dye that is made through a process of
deposition and absorption of dyes on radicals (Al or Ca) which is
coated with aluminum hydrate (alumina). This alumina layer is not
soluble in water and is stable at pH 3.5 to 9.5. Lakes are often used
on products that are soluble in fat or oil and product water level is
low, so it is not enough to dissolve dyes. Compared with the dyes,
lake tend to be more stable to light, chemical, and heat, so the price
is more expensive compared to the dyes.

B. Sweeteners (Pemanis Makanan)

Based on the sweetener is used, the chewing gum consists of 2
types, namely type sugar free (sugar free) and non-sugar free. Both
types of chewing gum has a different market segmentation.
Generally, group non-sugar free marketed with consumer targeting

children and adolescents, while sugar free classes for adult

consumers and parents. Sweetener sugar free are also safe for
consumption by diabetics that in fact sensitive to sugar.
Non-sugar gum free in general contain an artificial sweetener from
corn known as dextrose and corn syrup. Dextrose is a
monosaccharide sugar that is made through a process of hydrolysis
of starch, and then purified by crystallization process. This compound
is quite sweet and well known because it can work synergistically
with other sweeteners. Unlike dextrose, corn syrup solids made from
dried corn syrup until it reaches the humidity is less than 3%.

Unlike the non-sugar free, sugar free gum group generally has a
sweetener made from a mixture of syrup and mannitol / sorbitol and polyol
powder in it. Polyhydric alcohol or commonly referred to as polyols are
organic compounds that have only straight chain hydroxyl as its functional
group. This compound is considered more stable, both of temperature and
chemical structure than conventional sugar. The price is certainly more
expensive compound, but balanced with a beautiful appearance on the final
product. Examples of polyhydric alcohol compounds are often found in food
products is glycerin, sorbitol, mannitol,and propylene glycol.
Sorbitol is a compound with a weight of 182 which is a compound
made from alcohol heksahidrat and reduction (hydrogenation) of glucose.
Sorbitol solution has a physical appearance is colorless, has a sweet, and
slightly soluble in water. Crystalline sorbitol have different characteristics,

which is soluble in water and hot alcohol, melts at a temperature of 110oC,

and is isomeric with mannitol. Crystalline sorbitol containing 0.5 or 1
molecule of H2O and calories of 3.994 K. Seventy percent of sorbitol
content that enters the body is converted to CO2 without an increase in
blood glucose so it is good for diabetics.

C. Flavorings (Penyedap Rasa)

According to the Regulation of the Minister of Health of the
Republic of Indonesia Number 722/Menkes/Per/IX/88 about food
additives, flavor and aroma is defined as a food additive that can
provide, add, or reinforce the taste and aroma. Permenkes According
to this, there are 75 kinds of flavor and aroma are allowed a
maximum limit its use is sufficient. Flavor is a combination of all the
feelings contained in the mouth, including mouth-feel..
Manufacture of chewing gum and Confectionery industry in
particular is never separated from the food additive flavor type,
because the taste has a profound impact on consumer preferences.
However, as is required in very large quantities in a single production,
the industry always rely on synthetic products they see in terms of
efficiency and relatively low price. Another reason is that natural
products can be produced with very rare large-scale and quality often
varies, so that the resulting product is not uniform.
Basically, the flavoring is prepared by 3 parts flavor components,
namely the distinctive flavor, the support or reinforcements flavor,
and the mixer. Role of combination of the three komponene are:
1. As a food flavoring;
2. maintain flavoring
3. And strengthen the acceptability of the product.

Flavour seasonings

1. Component Distinctive Flavour

It is a flavor that has a distinctive aroma, can be essential oils,
extracts of plant materials, organic chemicals, and so forth. For
example tagette oils that produce the smell of apples and 3-methyl
butyl which produces banana aroma.

2. Component Supporting Flavour

Is a component that can help the formation of flavor.

3. Components Distinguishing Flavour

Belonging of this component is the material or mixture of
substances which may give the impression of a typical falvour. When
added to the component, it can memebrikan imaginative impression,
and individualist. For example, vanillin and oksazon in peppermint.

4. Binder Flavour
The nature of the binding of flavor occurs during processing.

Synthetic Aroma Compounds Forming

Compound the nature of aroma use Asetaldehida Sharp
acetaldehyde, a strong aroma of fruit flavor seasonings green leaves
Flavor of fruit, apples, oranges, and butter Asetaldehid benzil
metoksi etil asetat Acetaldehyde benzyl methoxy ethyl acetate
Aroma milk and cream, and fruit plants Seasonings: vanilla Asetoin
(asetil metil karbinaol) Asetoin (acetyl methyl karbinaol) Odor with
fatty creamy yogurt, butter flavor Butter, milk, yogurt, strawberry Alil
butirat Allyl butyrate Aroma of apple, pineapple odor, taste apples
apples, pineapple, peach, apricot Alil sinamat Allyl cinnamate smell
like sweet flavor with berry fruit-flavored seasonings, wine, and the
beach Benzaldehid Benzaldehid aroma and taste of almond Almond,
cherry, peach, apricot, nuts Borneol (bornit alkohol) Borneol
(bornit alcohol) The smell and taste like camphor / mint, lime and
mint nut seasonings, a bit of spice flavor 2-etil butiraldehid The
smell of chocolate with cocoa taste