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Energy gum is a type of chewing gum that contains caffeine, vitamins, and other ingredients that are intended to boost energy and improve mental focus. It is marketed as a convenient and portable alternative to energy drinks and other caffeinated beverages. Some energy gum brands also contain other stimulants such as taurine, guarana, and ginseng. However, it is important to note that excessive consumption of caffeine and other stimulants can have negative side effects, such as increased heart rate, anxiety, and insomnia. While energy gum may provide a quick boost of energy, it should not be relied upon as a long-term solution for fatigue or mental fog. It is always important to maintain a healthy diet and lifestyle to support overall energy and well-being.

Energy chewing gum is a type of chewing gum that contains caffeine or other stimulants to provide a quick energy boost. It is often marketed as a convenient alternative to energy drinks or coffee. Some popular brands of energy chewing gum include Alert, Run Gum, and Viter Energy Mints. Soar Biotech Co., Ltd focuses on development and production of chewing gum, and is committed to develop and produce functional candy and nutritional foods with both Chinese and Western nutrition and health. Company`s core team has more than 10 years of R&D and production experience in functional healthy candy.

Chewing Gum with Caffeine When you need a boost, Energy Gum has the ingredients to help you feel alert and focused. Each pack of Run Gum contains two pieces with 50mg of caffeine in each. Our gum also contains taurine, vitamin B6, and vitamin B12 - the same boost you get from energy drinks. Fast Energy Boost Developed to deliver energy fast, without the bloating of drinking several cups of coffee or energy drinks. Our energy gum uses sublingual absorption to give you the boost of energy right away. After just a few minutes of chewing, you will feel energized and ready to take on the day. Great For Everyday Use Energy Gum comes in easy to carry, waterproof packs that fit into your briefcase, backpack, or pocket. These lightweight packs are perfect when you are rushing to work or the finish line.

What is sugar-free gum? Sugar-free gum does not have any sugar in it. The taste is added using sweeteners, and therefore the gum does not cause tooth decay. The gum releases its flavours over a period of time, just like ordinary gum. Why is chewing sugar-free gum good for my teeth and gums? Chewing sugar-free gum helps protect your teeth and gums in between meals when it may not be possible to brush with a toothbrush and fluoride toothpaste. Your teeth are more at risk of acid attack after you have eaten. The acid is produced by plaque bacteria, and the sugars in our food and drink, and it slowly dissolves away the enamel and dentine of the tooth, to produce a hole or `cavity'. (Plaque is the thin, sticky film that keeps forming on your teeth. It contains many types of bacteria which can cause tooth decay and gum disease.) You can reduce this acid attack by chewing sugar-free gum, as it helps the mouth to produce more saliva - the mouth's natural defence against acid. Can sugar-free gum help to protect against dental erosion? Dental erosion is caused by the acids in the things we eat and drink, such as citrus fruit, fruit juices and fizzy drinks. These start to eat into the enamel covering the teeth, and remove some of the minerals making up the enamel. By helping us make more saliva, chewing sugar-free gum can also help to reduce this type of acid attack. It takes the saliva about an hour to replace the minerals that the enamel has lost. Chewing sugar-free gum for 20 minutes after eating or drinking can increase the flow of saliva, and help replace the minerals more quickly. See the diagram below. It shows how your tooth enamel is at risk from acid attack after food and drink, and how long it takes the acid level in the mouth to return to the safe zone. pH is the measure of acidity, with levels below 5.5 being acid enough to soften tooth enamel. Chewing sugar-free gum after eating can quickly lower the amount of acid that attacks the teeth. Can chewing sugar-free gum help with dry mouth and bad breath? Dry mouth and bad breath are often caused by a reduced saliva flow. When you chew sugar-free gum your mouth makes more saliva and the symptoms of dry mouth and bad breath may be reduced. What is Xylitol and where does it come from? Xylitol is a natural sweetener and is found in some berries, fruit, vegetables and mushrooms. It has a sweetness equal to that of sugar. Xylitol is usually made from birch bark. Why is Xylitol especially good for my teeth? Xylitol helps to prevent plaque bacteria sticking to the teeth. Studies have shown that xylitol can help reduce tooth decay and even help reverse the decay itself by helping to replace the minerals in tooth enamel. When should I chew sugar-free gum? It is best to chew soon after eating. Chewing for up to twenty minutes increases the flow of saliva, speeding up the time that it takes for saliva to cancel out the acid. Remember that plaque starts to form again within half an hour of cleaning your teeth.

Abstract: Erythritol is a new type of natural sweetener that can be widely used in a variety of foods, and can bring a good taste and give a wonderful taste. This paper mainly introduces the application of erythritol in sugar-free candy. Key words: erythritol; sugar-free candy; application Foreword Excessive intake of carbohydrates and calories from the diet often causes certain illnesses. For example, dental caries, diabetes, rheumatic diseases and cardiovascular diseases. With the popularization of science, people pay more and more attention to the nutritional balance of food health care. The importance of diet for human health has been a concern. There are low-fat, low-sugar or fat-free, sugar-free and low-calorie functional foods on the market. No exception, sugar-free candy has been developed in recent years. It uses low-calorie sweeteners instead of sucrose, glucose, etc. used in traditional confectionery manufacturing to reduce the calorie of the product, which is very popular among consumers. It is more common to use sugar alcohols and the like in low-calorie sweeteners. According to the data, the current output of sugar-free candy in the European, American and Japanese markets is increasing year by year. Among them, the development of gum and hard candy is faster. For example, in Japan, sugar-free candy (less than 0.5g of sugars such as monosaccharides and disaccharides in 100g, sugar alcohols are not included in the sugar) is about 2% of traditional gum sugar in 1993, 1995. Increased to 12%, 20% in 1997 and 36% in 1999, showing rapid development. Sugar-free fruit hard candy accounts for 2-3% of traditional confectionery in 1995, 5-6% in 1997, and more than 10% in 1999, and has increased year by year. Introduction to erythritol Erythritol is a type of filled sweetener popular in the 21st century and is known as the "zero" calorie ingredient. Erythritol has the characteristics of good crystallinity, low hygroscopicity and easy pulverization. It is not hygroscopic in the environment with relative humidity above 90%, and it is more difficult to absorb moisture than sucrose. Erythritol is very stable to heat and acid. Under normal food processing conditions, there is almost no browning or decomposition, and it can resist hard candy production. The high temperature is boiled without browning. The nature of erythritol At present, although there are many non-sugar sweeteners for making sugar-free candy, they have some shortcomings: 1 the heat is not obvious 2 may cause digestive system discomfort 3 flavor is not ideal 4 storage stability is poor 5 affect product organization The incremental nature is not obvious. Erythritol is a natural four-carbon sugar alcohol found in many microorganisms, plants and animals, and many foods also contain naturally occurring erythritol. It is a linear carbohydrate with four carbon atoms. Each carbon contains a hydrocarbon group. Like sorbitol, mannitol and xylitol, it belongs to the monosaccharide polyol. It is a symmetrical molecule, so it is only A meso-type appears. Erythritol is white, bright powder or crystalline, soluble in water and a colorless, non-viscous liquid. Its chemical properties are similar to other polyols, as follows: (1) Heat resistance Erythritol has a high heat resistance, and does not cause decomposition and heating discoloration even under high temperature conditions; it does not contain a reducing end group, and even if the amino acid coexists, the Maillard reaction does not occur. (2) Hygroscopicity The hygroscopicity of erythritol is the smallest among sweeteners such as sugar alcohols and sucrose. In an environment with a temperature of 20 ° C and a relative humidity of 90%, the moisture absorption after five days of storage, sorbitol is about 40%, maltitol is about 17%, sucrose is about 10%, and erythritol is 2 %the following. (3) Dissolved heat When erythritol is consumed in a crystalline state, it will have a cooling sensation in the oral cavity. The heat of dissolution in water is about three times that of glucose and two times that of sorbitol. (4) Osmotic pressure and water activity Compared with other sugar alcohols, erythritol has a relatively low molecular weight of only about 1/3 of sucrose. Therefore, its solution has a high osmotic pressure and low water activity, and the unit weight has a great effect on the reduction of water activity. The osmotic pressure of the aqueous solution of erythritol at 20 ° C and 15% (W/W) was 1861 mosm/kg, which was 3.2 times that of granulated sugar and 1.8 times that of sorbitol. The water activity of the aqueous solution of erythritol at 25 ° C and 36% (W/W) is 0.91, which is not easily used by microorganisms in foods, and can effectively improve the shelf life of foods. (5) Sticky The viscosity of erythritol is low, and the viscosity of the aqueous solution of erythritol at 25 ° C and 30% (W/W) is only 3.0 cp, which is easy to use in food processing. Comparison of physical and chemical properties of erythritol and other sugar alcohols (1) Sweetness characteristics The sweetness of erythritol is 60%-70% of sucrose. When dissolved in water, it absorbs more energy, dissolves heat -97.4J/g, and has a cool taste characteristic when used. Its sweet taste is pure, its sweetness is good, and it is very close to the sweetness of sucrose. The sweetness properties when used in combination with saccharin, aspartame, and acesulfame are also good, masking the unpleasant taste or flavor normally found in intense sweeteners. For example, erythritol and stevioside can be used in combination with 1000: (1-7) to mask the bitter taste of stevioside. (2) Nutritional and functional properties of erythritol Although it is chemically a polyol, it has a unique molecular weight in the formulation of healthy foods due to its small molecular weight, which is different from that of other polyols. Erythritol has the following nutritional properties: 1 contains very low calories, almost close to zero, excellent digestive tolerance, 3 pairs of diabetes, 4 non-cavity It is rapidly absorbed in the small intestine, 80% is quickly excreted from the urine, and there is very little residual decomposition. It does not affect the blood sugar level and is therefore acceptable to diabetic patients. Since it cannot be used by microorganisms in the mouth, it does not cause dental caries. Maximum no effect of erythritol and certain sugar alcohols (1) Chemosphere12(1)45-53(1983)(2) Unpublished data (3) The2ndAsianCongressDietetics lecture series 220-227 (1998) (4) Japanese Society of Food Chemistry 4 (1) 27-32 (1997) (5) Nutrition Research 16 (4) 557-589 (1996) (6) Riken Chemical Co., Ltd. (3) Metabolic characteristics Erythritol is a small molecule that is easily absorbed by the small intestine by passive diffusion. Most of it can enter the blood circulation, and only a small amount directly enters the large intestine as a carbon source for fermentation. However, erythritol entering the blood can not be digested by the enzyme system in the body, but can only be filtered out of the blood through the kidneys and excreted through the urine. Because of its unique metabolic properties, it determines its extremely low energy value. 80% of the erythritol entering the body is excreted in the urine, which obviously does not provide energy. Another 20% entered the large intestine, assuming that half of them (already the largest estimate) were fermented by the intestinal bacteria into unsaturated fatty acids and reabsorbed and metabolized. This analysis shows that up to 5-10% of the ingested erythritol has an energy value, providing a source of energy for the body. The energy value of erythritol is only 0.84 KJ/g, which is the lowest energy value of all polysaccharide sweeteners. ### (4) High tolerance Since 80% of the erythritol entering the body is quickly and completely absorbed by the small intestine, the side effects of non-absorbent substances are avoided. The non-absorbed carbohydrates at the inner wall of the small intestine produce a high osmotic pressure, which causes water to flow on the mucosal surface of the small intestine wall, causing diarrhea. The undigested carbohydrates enter the large intestine and are fermented by the intestinal bacteria to produce a large amount of volatile substances, which exceeds the limit of the amount that can be reabsorbed by the blood and discharged with the feces, thus producing flatulence. The extent of these two side effects is also related to the specific physical fitness of the ingestor. In severe cases, abdominal cramps and intestinal tumbling sometimes occur. For the erythritol phenomenon, since most of it can be absorbed by the small intestine, it is highly tolerated and has few side effects. Ordinary people taking 30-50g / d will not cause side effects on the body. Erythritol has good heat and acid stability, and it has a significant endothermic cooling effect when dissolved in water. This property makes it suitable for gum and sugar. Its excellent thermal stability makes it not decompose or discolor at 170 ° C, it is not easy to decompose in acid-alkaline environment, and it can remain stable after ph2-12 for a certain period of time. It has a solubility of 37% at 25 ° C and has good crystalline properties. If high viscosity maltose is added, it can inhibit its crystallization. (5) Using erythritol to make sugar-free candy Due to the special nutrition, functional properties, physical and chemical properties of erythritol, it has been used in the manufacture of sugar-free candy abroad. The use of erythritol in confectionery can reduce the calorie of the product; for example, it replaces traditional sweeteners in gum, but the calorie is reduced by about 85%, and the calories are reduced by about 30% in chocolate... In addition to reducing the amount of heat in the candy formula, erythritol can improve the digestion tolerance of low-calorie candy and improve the flavor, texture and storage stability of the product. Strong sweeteners such as aspartame and acesulfame, because of their high sweetness, are rarely used in food manufacturing and cannot be incremental. The combination of erythritol and them can change this situation. Gives a very similar flavor to sugar. 1, chocolate When replacing granulated sugar in the formula with erythritol, it is only necessary to make minimal adjustments in conventional manufacturing. It has good thermal stability and low hygroscopicity, allowing it to be refined at higher temperatures (80 ° C), reducing operating time and improving product flavor. Recipe example If the chocolate calorie (562.2Kcal/100g) made with sucrose as a sweetener is 100, the calorie chocolate calorie (382.3Kcal/100g) is only 68, which can reduce heat by about 32%. Operation points Mix erythritol, cocoa liquor (liquid) and 5-10% cocoa butter in a mixing machine at 30-40 ° C for 10-15 min, then finely grind in a five-roll refiner, scouring for 16-22 h, temperature Not more than 80 ° C, the remaining cocoa butter and lecithin are added near the end of refining. For example, when the refining time is 16h, the remaining cocoa butter can be added after 14h, and after 15h, lecithin is added to adjust the temperature (28-31 ° C). If you feel that the sweetness is not enough, you can add a small amount of aspartame to correct (0.03%). 2, gum candy Since the erythritol solution is apparently thermally reacted, the gum candy has a pleasant and refreshing taste. Formulation example (raw material and dosage %) Gum base 30 erythritol 55 Maltitol syrup 13 glycerin 2 Operation points The gum base was heated to 60 ° C for mixing. Continue mixing and add maltitol syrup, add 1/3 erythritol for 6min, add 1/2 glycerol for 1min, add 1/3 erythritol for 6min, add another 1/2 glycerol for 1min, add the remaining The 1/3 erythritol was mixed for 6 min, discharged and cooled. The gums with good appearance, texture, chewiness and stability can be obtained by the above process, wherein the operating temperature is a key factor. When used in combination with sorbitol, it improves flexibility and extends shelf life. The following formula is said to produce a harder gum (% of raw materials and amount) Gum base 38.0 erythritol 45.5 Maltitol (75%) 2.0 mannitol 10.0 Glycerin 3.0 Mint Flavor 1.5 It is best to use erythritol with a particle size of less than 300 μm in the formulation to avoid sand structure. 3, Fang Deng sugar When erythritol is mixed with maltitol, it can be made into a sugar-free fang, which has a good texture, tastes alcohol and cool, and has a good texture. Different kinds of tissues can be obtained according to the mixing time and temperature in the operation. Made from erythritol ingredients, Fangdeng has good shelf stability due to its low residual moisture content and water activity. The product can reduce heat by about 65%. Formulation example (raw material and dosage %) Erythritol 50 Maltitol syrup (75% maltitol) 50 Operation points The erythritol is dissolved in the maltitol syrup, boiled to about 140 ° C, then cooled to 40-50 ° C, and the pieces are whipped for 5-10 min to obtain the desired tissue and crystals. The square is placed in the container for one day to ripen. 4, soft toffee (Fudge) Formulation example (raw material and dosage %) Erythritol 22.5 maltitol syrup (75%) 45.5 Water 5.5 cocoa butter 7.5 Unsweetened condensed milk 18.7 sodium bicarbonate 0.2 Operation points 1 Heat erythritol, maltitol and water to ±70 °C. 2 Add unsweetened condensed milk, melted cocoa butter, etc., homogenize for 2 min 3 Continue cooking the mixture to ±140 °C. 4 Cool to ±100 ° C, access to seed crystals (erythritol solution) 5 cooling, cutting and forming When erythritol is mixed with a strong sweetener, it can be made into a "sugar candy" with a taste and texture similar to sucrose or a tabletop sweetener that can be spooned, reducing the heat by about 90%. In baked products, erythritol can be used in cookies and pastries, in addition to reducing heat, it can improve baking stability and extend shelf life. Because of its good water retention, the dough can be made firmer and the product is softer and lighter in color. Erythritol has been used in the Japanese market, and the US FDA has passed GRAS through extensive safety tests.

Chewing uses a surprising amount of energy. An experiment that looked at the energy use associated with chewing gum found that it can increase bodily energy expenditure by up to 15 per cent. Adam van Casteren at the University of Manchester in the UK and his colleagues measured energy use in 21 people between 18 and 45 years old as they chewed gum for 15 minutes. The gum was tasteless, calorie-free and odourless. [This way it doesn`t activate the digestive system to the same extent as it otherwise would," says van Casteren. [We wanted to measure just chewing or as close to chewing as we could get." Each participant was asked to chew two types of gum – one soft and the other stiff – so they could compare the effects of the gum`s properties on the participants` energy expenditures. Energy expenditure was measured using a plastic dome covering the participants` heads. A monitor inside the dome measured oxygen intake and the amount of carbon dioxide released. [You can use this information to work out how much energy is being expended," says van Casteren. Before the experiment, the participants had all worn the plastic dome while they sat watching a film in order for the researchers to capture their base level energy expenditures. The researchers found that chewing the soft gum elevated energy expenditure by about 10 per cent, while chewing the stiffer gum increased this expenditure by around 15 per cent. Van Casteren says it`s interesting that a small change in the properties of the gum had such a notable effect on energy expenditure. He says he expects the energy used to chew real food will be even larger as many foods such as steak and nuts require a lot of effort to break down. [I want to look at how much energy chewing nuts and seeds expends next," he says. The findings suggest that the energy expenditure required to chew may also explain why we developed such strong teeth and jaws for the action. Any amount of energy lost while chewing food, makes the meal a less efficient source of energy. Dylan Thompson at the University of Bath in the UK says the increase is still only a small amount overall. [It will contribute less than 1 per cent of total daily energy expenditure because of relatively short daily chewing times," he says. Thompson says the results are similar to a study he conducted in 2019 which found that standing for 20 minutes increased energy expenditure by about 12 per cent.

Chewing uses a surprising amount of energy. An experiment that looked at the energy use associated with chewing gum found that it can increase bodily energy expenditure by up to 15 per cent. Adam van Casteren at the University of Manchester in the UK and his colleagues measured energy use in 21 people between 18 and 45 years old as they chewed gum for 15 minutes. The gum was tasteless, calorie-free and odourless. [This way it doesn`t activate the digestive system to the same extent as it otherwise would," says van Casteren. [We wanted to measure just chewing or as close to chewing as we could get." Each participant was asked to chew two types of gum – one soft and the other stiff – so they could compare the effects of the gum`s properties on the participants` energy expenditures. Energy expenditure was measured using a plastic dome covering the participants` heads. A monitor inside the dome measured oxygen intake and the amount of carbon dioxide released. [You can use this information to work out how much energy is being expended," says van Casteren. Before the experiment, the participants had all worn the plastic dome while they sat watching a film in order for the researchers to capture their base level energy expenditures. The researchers found that chewing the soft gum elevated energy expenditure by about 10 per cent, while chewing the stiffer gum increased this expenditure by around 15 per cent. Van Casteren says it`s interesting that a small change in the properties of the gum had such a notable effect on energy expenditure. He says he expects the energy used to chew real food will be even larger as many foods such as steak and nuts require a lot of effort to break down. [I want to look at how much energy chewing nuts and seeds expends next," he says. The findings suggest that the energy expenditure required to chew may also explain why we developed such strong teeth and jaws for the action. Any amount of energy lost while chewing food, makes the meal a less efficient source of energy. Dylan Thompson at the University of Bath in the UK says the increase is still only a small amount overall. [It will contribute less than 1 per cent of total daily energy expenditure because of relatively short daily chewing times," he says. Thompson says the results are similar to a study he conducted in 2019 which found that standing for 20 minutes increased energy expenditure by about 12 per cent.

Ear infection is one of the most frequently occurring illnesses in childhood. This often repeated infection brings great pain to children. At present, a preventive measure that scientists are studying is to allow children to chew chewing gum containing xylitol. Scientists have noticed that xylitol can stop the growth of bacteria that cause many ear infections, which makes them start to study whether children who chew gum are less likely to suffer ear infections than unchewed children. In a study published in the Cochrane database, a university research team in Toronto, Canada, conducted several analyses of 3,100 healthy children at day care centers. They found that children who chewed xylitol gum had a 25% lower risk of developing acute ear infections than unchewed children. However, because the child is required to chewed gum up to 5 times a day, it is not clear whether the same effect will be obtained if a smaller amount of chewing gum is eaten. Moreover, xylitol can also cause abdominal discomfort, and more long-term studies are needed in the future.

Human beings are born to be sweet. The main reason is that all the activities of the human body need to pay cash, just like we pay for the consumption of glucose, when there is insufficient glucose in the body, there will be dizziness, fatigue and hypoglycemia; eating sweets will make people A sense of pleasure: When you are in a bad mood and have a low mood, you can eat some sweets to make him feel comfortable. We will find that people often use sugar when they lie to children. It can be seen that human beings have a natural love for sweetness. Lack of sugar can have an impact on people's lives. Similarly, sugar overdose is also invaluable. 1. Inhibiting the diet center to cause obesity: There is a study in the United States that drinks a cup of syrup every day and can drink two cups a month later. If you don't give a little water to drink sugar, you will have emotional irritability. This experiment proves that eating more sugar can be more and more addictive. And more importantly, eating too much sugar will inhibit the satiety center, so you don't feel full when you eat too much, so excess energy produces obesity. 2. Causes blood sugar fluctuations to be too large: After eating a lot of sugar, insulin is also secreted in large amounts. The human body is in a relatively balanced state, and once you eat less sugar, the amount of insulin is not reduced to cause hypoglycemia, so you have to eat sugar, which will make the sugar addiction more serious. 3. Reduce resistance: Everyone knows that vitamin C is related to resistance. The concentration of vitamin C in white blood cells is 20-100 times that in blood. The tube that enters the cell is the same as glucose and fructose, especially the channel of fructose. If you eat a lot of sugar, the sugar will occupy the passage and cause a large amount of vitamin C to be discharged from the urine. The lack of vitamin C in the body causes a decline in resistance. 4. Cause dental caries: Sugar will be fermented in the mouth and used by bacteria to cause dental caries. 5. Accelerate aging: Eating too much sugar will irritate the skin and cause acne. After acne, it will leave acne marks, which will naturally become old. Longli Company is aiming at the love of sweetness and the great harm caused by excessive sugar. It adopts modern intensive production technology and integrates sugar alcohol-functional sugar-fuel ethanol-lignin co-production technology to provide people with high quality. Healthy sugar - "home" xylitol. The product is a white crystal or crystalline powder with a sweetness and sweetness similar to sucrose; and it absorbs heat from the surrounding environment when dissolved, thereby lowering the ambient temperature and giving people a refreshing feeling; at the same time it does not It affects our blood sugar fluctuations and is an ideal sugar substitute for obesity and three high populations; xylitol, as an inert sugar alcohol, is not used by acidophilic microorganisms in the mouth and has good anti-caries effect. It is a sweet treat for children and teenagers. In today's fierce market competition, the brand of [family" is a brand that implies the entry of xylitol, a healthy sugar substitute, as a common and essential product of household condiments. And according to different people and different drinking methods, we have developed different packaging specifications such as high-end gift box products, easy-to-carry pouch packaging products, and household bagged products to meet the needs of various consumer groups.

What are the ingredients of chewing gum? Among the components of chewing gum, ester gum accounts for about 25%, and sugar and other parts account for about 75%. The quality of the ester gum matrix directly affects the quality of the chewing gum. As regards only 0.5-2.0% of the perfume portion, it has a close relationship with the viscoelasticity of the ester rubber, and also affects the quality of the chewing gum. The main ingredient of chewing gum 1. Ester paste matrix (1) Sugar gum. The chewing gum ester gum base is made using the properties of chicle gum, and the gum gum is taken from the sap of the Korean pine family. Most of the world's total output of chicle is from Mexico and Honduras. The main components of the gum resin are guar gum (polyisoprene) and resin (consisting of triterpenes and sterols). Through the appropriate proportion of the elasticity of gutta percha and the plasticity of the resin, the soft chewing sensation of the chewing gum can be obtained. Gum gum is the best chewing gum base, but the gum yield is very low and the price is high. (2) Processing sugar gum base. Processing gum refers to the addition of natural gums or other natural gums or vinyl acetate resins, plasticizers, calcium carbonate, etc., as well as a matrix of other ingredients. The natural gums used as substitutes for chicle gourd are most famous for Jaudun gum produced in Java, Sumatra and Borneo. As for other gums, the output is small and the industrial value is small. The standard composition of the resin base processed with the hot resin as the main component is 4 to 9% of gutta percha, 91 to 96% of ester gum, and 0 to 2% of ash; the standard of softening point is 74 to 87°C, and the substandard product is added with carbonic acid. Calcium and other extenders. (3) Polyvinyl acetate. Japan used polyvinyl acetate as a chewing gum base after the war, and it also treated it as a representative raw material. Polyvinyl acetate should have a good degree of polymerization of 200-700, and it should be of a relatively low degree of polymerization with a branched molecular structure. This will make the finished product soft and chewing gum. The bubble gum polymerization should be 500 to 600, and the plate gum should be 200 to 400. In general, the higher the degree of polymerization, the more elastic, but plasticizers are added. However, a degree of polymerization of 200 does not require the addition of a plasticizer. The chicles are hydrophobic substances. In contrast, vinyl acetate is a hydrophilic substance. Vinyl acetate is not as good as chicle to retain aroma, but graft polymerization can also be carried out in order to make vinyl acetate close to the role of chicle. This polymer is the main component of a synthetic gum base and can be used to make chewing gum. (4) Polyisobutylene. Polyisobutylene is a typical non-polar polymer. When used as a chewing gum base, it can be used as a supplement for vinyl acetate by utilizing its elasticity. (5) vinegar gum. Vinegar is a vinegar made by reacting turpentine with glycerine. It can be used as a film to strengthen bubble gum. (6) plasticizers. Plasticizers are the following three types of microcrystalline wax. Microcrystalline wax is a wax made from petroleum refining and then extracted from the wax to make its microcrystalline part. Microcrystalline wax can impart softness and lubricity to chewing gum, and in the winter it can be used to prevent brittleness of finished products. 2 Waxes. In addition to the plasticizers described above, candied wax, beeswax, carnauba wax, paraffin, and the like can also be used, which all serve to enhance the plasticity of the chewing gum. As for the use of vegetable fats, phosphatidylcholine, monoglyceride, and spices, it can also serve to soften chewing gum. 3 Synthetic plasticizers, synthetic plasticizers Dibutyl phthalate is permitted in Japan. (d, b, p), butyroyl butyl glycol poly (b, p, b, g), acetyl ricinoleic acid methyl ester (m, c, r), polybutene and other additives. (7) Fillers. The fine powder of calcium carbonate or talc used as the filler can suppress the elasticity of the chewing gum appropriately, and also prevent the stickiness of the chewing gum itself. 2. Other raw materials (1) Sugar and other sugars. Sugar is also one of the important raw materials for chewing gum, and it is better to use fine powdered sugar of 250 mesh or more. The same applies to glucose and starch sugar. The smaller the particle size, the more lubricated the finished product. (2) spices. The quality of the flavoring in chewing gum is also one of the most important reasons that determine the value of chewing gum products, and it is also used more than when used in cakes. About 1% is used when making chewing gum, and about 0.6-0.8% when making bubble gum. In the past, oily perfumes were used to maintain affinity with the gum base. However, it does not adjust the chewing gum scent. The purpose of the chewing gum is to sustain its scenting time while also presenting its flavor. Therefore, powder spices are often used simultaneously. Powder spices have a quick effect. The dispersibility of saliva is good, there is no local concentration change, and the taste is good. Commonly used spices are peppermint oil, peppermint oil, and fruits. There are also coffee, mint, wine or dried plums. (3) Surfactants, antioxidants, artificial sweeteners, food colors, and humectants. Wetting agents include sorbitol and glycerin. In addition, vitamins, etc.

Clinical studies have shown that chewing sugarless gum for 20 minutes following meals can help prevent tooth decay. The chewing of sugarless gum increases the flow of saliva, which washes away food and other debris, neutralizes acids produced by bacteria in the mouth and provides disease-fighting substances throughout the mouth. Increased saliva flow also carries with it more calcium and phosphate to help strengthen tooth enamel. Look for chewing gum with the ADA Seal because you can be sure it's sugarless. All gums with the ADA Seal are sweetened by non-cavity causing sweeteners such as aspartame, xylitol, sorbitol or mannitol. Of course, chewing sugar-containing gum increases saliva flow too, but it also contains sugar which is used by plaque bacteria to produce decay-causing acids. Don`t let chewing sugarless gum replace brushing and flossing. It`s not a substitute. The ADA still recommends brushing twice a day with fluoride toothpaste and cleaning plaque from between your teeth once a day with dental floss or other interdental cleaners.

Up your game! It`s scientifically proven that caffeine – And that absorbing caffeine via the mucous membranes in your mouth is superfast. So, combining caffeine and chewing gum was a no brainer! With it you are choosing more energy, more focus, and more strength within 10 minutes!

Xylitol is found most often in chewing gum and mints. You must look at the list of ingredients to know if a product contains xylitol. Generally, for the amount of xylitol to be at decay-preventing levels, it must be listed as the first ingredient. Health food stores can be a good resource for xylitol containing products. Additionally, several companies provide xylitol products for distribution over the Internet

Xylitol has been approved for safety by a number of agencies, including the U.S. Food and Drug Administration, the World Health Organization`s Joint Expert Committee on Food Additives and the European Union`s Scientific Committee for Food. Xylitol has been shown to have decay-preventive qualities, especially for people at moderate to high risk for decay, when used as part of an overall strategy for decay reduction that also includes a healthy diet and good home care. Consult your CDA member dentist to help you determine if xylitol use would be beneficial for you.

For those of us who feel our energy slipping away as the hours drone on at work, or for those who have longer than normal study sessions, enjoy midday workouts, etc., finding a boost in the middle of a tired slump is a must. Unfortunately, in several situations, reaching for a cup of coffee or an energy drink isn`t plausible and leaves us needing a more creative solution. This is where caffeine gum enters the playing field. Caffeine gum is like regular gum, but with an extra boost. The gum features caffeine, which is designed to energize our bodies and make us feel more alert. While adding caffeine to a product isn`t new, most people don`t think of chewing gum when thinking of energy. Let`s take a deeper look at gum with caffeine added to help you decide whether it`s a viable option for your energy needs. By knowing both the pros and cons, you can decide if you want to give it a try and choose the best caffeine gum for your needs.

Giving the chewer a sweet experience without worrying about cavities. Hopefully it does this without precipitating a quick trip to the bathroom. Sugar, as we well know, is persona- non-grata as far as our teeth are concerned. Bacteria in our mouth find sugar to be a yummy snack and they happily ingest it. But like us, bacteria also poop. And when they consume sugar, they poop out acids that can corrode the tooth`s enamel and cause cavities to form. But chewing gum that isn`t sweet isn`t much fun. Artificial sweeteners like aspartame can be used to impart flavour, but xylitol is better. The bacteria responsible for cavities cannot metabolize xylitol and therefore cannot multiply at the same rate as when fed sugar. As a result, less enamel damaging acids are produced. Mind you, it does take a fair bit of xylitol, roughly 5-6 grams a day, to cut down on the population of streptococcus mutans, the prime bacterium responsible for cavities. That translates to chewing roughly 3- 5 pieces of xylitol-sweetened gum a day. In high doses, more than about 15 grams a day, xylitol can cause stomach problems, and at even higher doses, it can give you the runs. Obviously, the dose matters both in terms of benefit and risk. Since streptococci bacteria can be transferred to a baby through a mother`s kiss, xylitol sweetened gum is especially appropriate for new moms. Studies show that transmission of bacteria during the first two years of life can be reduced by as much as 80%! Xylitol`s safety has been thoroughly tested, including in pregnant and nursing women and aside from a laxative effect at doses way above what people actually consume, no effect has been noted. Xylitol has approximately the same sweetness as sugar, but only contributes about 2.4 calories per gram as opposed to sugar`s 4 calories per gram. Furthermore, xylitol does not need insulin to be metabolized, so it can be safely consumed by diabetics.

Recently, a new study published in the "Science Public Library Comprehensive Volume" found that a piece of chewing gum can eliminate 100 million bacteria in the mouth, accounting for about 10% of the total number of bacteria in saliva. The study was conducted by researchers at the University of Groningen in the Netherlands. They used two unknown chewing gums to chew the volunteers and then tested chewing gum. The results showed that chewing gum chewed for 10 minutes and absorbed about 100 million bacteria. The researchers said that chewing gum can effectively play a role in cleaning the oral cavity, but chewing gum also has phlegm: The 30 seconds before chewing gum is the strongest. The study found that after 30 seconds, the chewing gum's ability to adsorb bacteria gradually decreased, and its clean mouth function began to deteriorate. Sugary chewing gum can be counterproductive. Chewing sugar-free chewing gum can effectively remove oral bacteria, and sugary chewing gum will nourish bacteria and help people become ill. The time for chewing gum should not exceed 10 minutes. Too long chewing gum will change its structure, the hardness of the glue will decrease, affect the adhesion of glue to bacteria, and cause the adsorbed bacteria to be released back into the mouth. Chewing for a long time can also cause the mouth to dry out, which is conducive to bacterial growth. It is recommended that the chewing gum should be taken within 10 minutes and no more than 15 minutes at a time.

Physicochemical properties of xylitol 1. The refreshing feeling of xylitol Xylitol has a natural cooling sensation in the mouth, which is because xylitol is almost 10 times more soluble than sucrose. That is, when xylitol is dissolved, a large amount of heat is absorbed to cause the medium to generate a low temperature. Therefore, in various foods, after adding xylitol crystals, it will feel cool when eaten, and can enhance the flavor of foods such as mint and spearmint. 2. Xylitol does not produce a browning reaction upon heating. Xylitol does not react with the amino acid "Mradad", making the color of the food dark. Xylitol is relatively stable during food processing, which is of special significance for certain foods that need to be kept light. 3. Xylitol is hygroscopic Xylitol has different hygroscopicity at different relative humidity. Because xylitol is hygroscopic, it is not suitable for making crispy and dry foods. For use in making softer snacks, xylitol can retain food for a longer period of time than sucrose. 4, xylitol is not easy to ferment, is a poor microbial medium Because xylitol has this property, so the food can extend its shelf life.

Application of xylitol? Due to the above characteristics of xylitol, it has determined that xylitol has a wide range of uses in many fields such as food, medicine, and chemical industry. 1, the use of chewing gum Xylitol has the same sweetness as sucrose, and can prevent dental caries. Now the world's sugar-free chewing gum is replaced by sugar alcohols such as xylitol. 2, the use of chocolate Xylitol can replace the sucrose in chocolate products, raw material xylitol must be refined powder, this chocolate with xylitol instead of sucrose is suitable for diabetic patients. 3. In the beverage products, xylitol, maltitol, granulated sugar and fructose are used as complex sweeteners. The xylitol mainly improves the sweetness of the beverage and gives it a refreshing feeling. Maltose is given to the beverage. With the sense of quality, the use of xylitol in beverage products controls calorie value while stabilizing the efficacy of vitamins. 4. In the application of edible soft candy, cyclamate and xylitol are used as sweeteners to replace sucrose to produce dietary fiber soft candy. Dietary fiber soft candy uses chitosan and konjac flour as raw materials for dietary fiber, with sweetener and wood. Sugar alcohol is developed as a sweetener by a certain process. It has a good flavor and natural color, complete block shape, full body, fine texture, sweet and sour taste.

Chewing sugarless gum after a meal can increase salivary flow by stimulating both mechanical and taste receptors in the mouth. The average unstimulated salivary flow rate for healthy people is 0.3-0.4 mL/min.11 The physical act of chewing stimulates salivary flow: simply chewing unsweetened, unflavored chewing gum base stimulates the salivary flow rate by 10-12 times that of the unstimulated rate.12 Flavors also act as salivary stimulants.11 The stimulated salivary flow rate is significantly greater while chewing sweetened and flavored gum as opposed to unsweetened, unflavored chewing gum base.12, 13 Increasing saliva volume helps to dilute and neutralize acids produced by the bacteria in plaque on teeth. Over time, these acids can damage tooth enamel, potentially resulting in decay.