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Chewing gum and bubble gum - history, production, uses and regulatory aspects.
Manjunath, M. N. and Sattigeri, V. D. and Krishnamurthy, M. N. (2002) Chewing gum and bubble gum - history, production, uses and regulatory aspects. Indian Food Industry, 21 (5). pp. 41-43.
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Abstract
Composition and production of chewing gums and bubble gums are discussed with reference to: historical aspects; properties and typical composition of gum bases; addition of sweeteners, flavourings, softeners, antioxidants, bulking agents; emulsifiers, acids and colorants to gum confectionery; processing methods; packaging methods; recent product developments; and regulatory aspects.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CHEWING-GUMS; PROCESSING-; SUGAR-CONFECTIONERY; BUBBLE-GUMS; COMPOSITION- |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 13 Quality control > 02 Safety 600 Technology > 08 Food technology > 01 Analysis |
| Divisions: | Food Safety Analytical Quality Control Lab |
| Depositing User: | Somashekar K.S |
| Date Deposited: | 18 Jul 2011 04:47 |
| Last Modified: | 18 Jul 2011 04:47 |
| URI: | http://ir.cftri.res.in/id/eprint/7588 |
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