Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds


Konar N., Palabiyik I., TOKER Ö. S. , SAĞDIÇ O.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.55, pp.29-38, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 55
  • Publication Date: 2016
  • Doi Number: 10.1016/j.tifs.2016.07.003
  • Title of Journal : TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Page Numbers: pp.29-38
  • Keywords: Chewing gum, Flavor, Texture, Bioactive compounds, FLAVOR RELEASE, TIME-INTENSITY, SENSORY PROPERTIES, CUSTARD DESSERTS, MODEL, PERCEPTION, WEIGHT, FAT

Abstract

Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product.