Formulation and Production of Chewing and Bubble Gum

Reprint in 2008 of original book published 2006

Douglas Fritz has many years of experience in the chewing gum sector and this essential book contains everything readers need to know about this fascinating topic. Beginning with a history of gum, the book deals with gum formulations, shelf-life, mouthfeel, gumbase, bulk sweeteners, polyols, high-intensity sweeteners, flavourings, manufacturing techniques and panning.

Douglas’ connections throughout the industry have ensured that contributions are made by some of the world’s leading experts:Roser Amposta Estruch and Joan Mestres, Cafosa Gum SA; Edward L. Fenimore, Concord Confections Ltd, former President, Philadelphia Chewing Gum Corp. and Chairman, National Association of Chewing Gum Manufacturers; Warren Clark, Ford Gum & Machine Co; Kris Bart De Roos, Givaudan Nederland BV; AnnetC.Hoek, Holland Sweetener Company; Ihab Bishay, Glenn Corliss,Subbarao V.Ponakala and Indra Prakash, The NutraSweetCo; Christian Gand, Proform; Marika Ladret, Yves Le Bot, Sophie Nesvadba, Elsa Ostermann and Guillaume Ribadeau-Dumas, Roquette Frères; Emilio Romero Carcasona, Wm.Wrigley Jr.Co.