Comparing Encapsulation Technology Effects on Chewing Gum Acid
TasteTech has a range of encapsulates that provide different advantages for different applications. For example, our encapsulated high-intensity sweeteners help to extend the chew time of gum. Our chewing gum acid range includes Matrix Particle and CoreShell technologies, which have different benefits depending on the type of gum being made. To demonstrate this, we compared Matrix and CoreShell encapsulates against a commercially available fluid bed encapsulation system.
TasteTech’s Matrix Encapsulation system encloses one or more active ingredients within an insoluble barrier material. This produces a tiny, hydrophobic particle that can withstand a high degree of stress. In gum, this means that each chew releases another small particle of the active material, thus prolonging the effect.
On the other hand, our CoreShell technology wraps each particle of the active material in a barrier layer, giving a more intense burst without the longevity. We compared these two methods against Fluid Bed encapsulation, which results in a central mass of active ingredient surrounded by a coating of barrier material.
The objective of this study was to determine whether the three encapsulation systems produced notably different effects in a sugar-free gum. We wanted to determine how the encapsulates affect the texture of the gum, the perceived length of time the chewing gum acid was noticeable, and the release profile throughout the chew.
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Method
Three batches of unflavoured, unsweetened sugar-free gums were made with an equal amount of citric acid. These were then presented to a trained tasting panel (n=13), who commented on length of acid perception, gum texture and acid release profile. The tasting panel was required to chew one gum a day for three consecutive days. Each participant was asked to chew the gum at a speed of 50 chews a minute.
Results
The majority of participants thought that TasteTech’s Matrix Particle encapsulation system produced the longest perceivable acid. The encapsulation effectively delays and controls the release of chewing gum acid throughout the chew, resulting in a delayed perception followed by a low continuous release of acid for an average of 6 minutes 43 seconds. This type of encapsulation is perfect for a flavour modulator in fruit flavoured chewing gum, as it will enhance the flavour and allow the gum to last longer.
Due to the initial delay in acid perception, TasteTech recommends using a combination of unencapsulated acid and encapsulated acid to achieve the high initial acidic impact followed by the prolonged acid perception. TasteTech’s CoreShell encapsulated citric acid provides instant acid perception with a high initial spike that drops off quickly. This acid loses its potency after 90 seconds and becomes unperceivable after an average of 3 minutes 42 seconds.
Finally, Fluid Bed encapsulated 80% citric acid sits between TasteTech’s two encapsulation systems. It doesn’t last as long as the Matrix Particle and it doesn’t produce the same high impact as the CoreShell. It provides a medium-high impact that lasts on average for 5 minutes 42 seconds.
Read the full chewing gum acid comparison study
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