Beneo chews over Isomalt findings

Following intensive trials of Beneo’s Isomalt in chewing gum centres, the Beneo-Technology Centre says it has shown that it can successfully replace the commonly used polyol mannitol, offering confectionery producers ‘an attractive commercial alternative, while maintaining the gum’s shape, chewability and texture’.

The technology centre’s trials focused on the replacement of up to five per cent mannitol with Isomalt sugar replacer, and monitored the results.

“Due to its similar sensorial profile and technological properties, Isomalt proved to be equivalent, if not superior, to mannitol in terms of the end product’s processability, product stability, as well as final taste and texture,” says a Beneo spokesman. “With Isomalt, results document that the starting firmness increases, providing a more stable chewing gum centre. With a more stable centre, the shape of the gum is maintained, avoiding deformation during the coating process.”