Flavor Release and Application in Chewing Gum

Abstract

Chewing gum is now the world’s most famous daily confection, and it consumes more than half a million tons per year. As with other products, the primary consideration for consumers when selecting chewing gum is their preference for the texture, flavor, other sensory characteristics, and health benefits. Among its ingredients, flavoring agents are used extensively throughout the chewing gum industry, and the industry relies on flavor to attract and retain consumers. Not only is the type of flavor critical, but the intensity and duration of the flavor release are also important. Producing high-impact chewing gum and delivering both an intense burst and a long-lasting release of flavor and good product quality is an ongoing challenge for manufacturers. In addition, chewing gum production has limitations regarding the consistency of odor release, regulatory restraints, and customer acceptance. Ideally, chewing gum should continue to release flavor even after lengthy mastication. Advancements in flavor technology and alterations of the food culture mean that product developers may be looking to food flavorings for a wider choice of options than ever before. In this context, flavor combinations have risen in popularity as sophisticated trends for the next generation have emerged. Selecting the appropriate flavoring is also now an important step to develop many new chewing gum products. Understanding the release of flavor and its application in chewing gum is essential for industrial and academic researchers. Unfortunately, due to the scarcity of scientific publications on the application and employment of chewing gum, most information regarding its composition and manufacturing is contained in related patents and trade secrets. This chapter describes the types, quantities, and release characteristics of flavors, their interaction with the gum base, and their use in chewing gum. Knowledge gaps and current flavor-release technology trends for chewing gum are also addressed, shifting toward sustainable, functional and biodegradable products.