EVALUATION OF SUGAR INVERSION IN CHEWING GUM ADDED OF SODIUM LACTATE (pages 37–53)

摘要

The present work studied the effect of the addition of sodium lactatenand of storage conditions on the stability of chewing gums. A full factorialnexperimental design 24 was used to investigate the effect of the concentrationnof citric and lactic acid in the formulation and the use of sodium lactate asnbuffering agent, as well as the change in relative humidity (RH) of storage.nThe chewing gum was stored for 180 days only with the individual packing.nThe samples were periodically assayed for pH, moisture, mass gain, waternactivity, concentration of sugars (glucose, fructose and sucrose), total reducingnsugar and visual aspect of the product. The most expressive change wasnobserved in the condition of highest RH (80%), where the samples becamensticky after the 90th day of storage. During storage at 30% RH, the productnbecame gradually harder, making chewing more difficult. An expressivenacceleration of cold melt and glucose and fructose concentration was verifiednin the samples elaborated with 1% of citric acid, without addition ofnsodium lactate and in the samples elaborated with 0.8% of lactic acid, 0.2%nof citric acid and without addition of sodium lactate. This latter was alreadynsticky after 60 days of storage. The addition of sodium lactate (1.08% drynbasis) to the formulation favored stability of the product, as well as the usenof lactic acid, instead of citric acid.