Physical and sensory properties of chewing gums prepared with various sweeteners

Chewing gum is one of the most popular confectionery products, due to its sensory properties and possible health effects, such as positive influence on dental health, reduction of the post-operative ileus following gastrointestinal surgery, reduction of muscular tension and relief of gastroesophageal reflux disease symptoms. Different chewing gum recipes were designed in order to study influence of carbohydrate ingredients and commercial aroma preparations on sensory and textural properties of final product. Chewing gum samples were produced in the lab scale sigmoid kneader (Heligear HDMO) coupled with Thermomix 1480 thermostat. Sensory analysis was performed by evaluation of basic chewing gum properties (smell, taste, appearance, texture), together with hardness at the beginning of chewing, bubble size and gum extensibility. Instrumental texture analysis was measured with Stable Micro Systems Texture Analyser TA.HD.plus with 4 mm cylinder stainless steel probe. Texture analysis revealed lemon chewing gum with glucose syrup (DE=38) as the hardest of produced samples. Orange flavoured chewing gum produced with the same syrup was the softest. Sensory analysis results showed fructose syrup chewing gum being the most acceptable. Both sensory and instrumental texture analysis methods are only partly comparable.