With sugar (bubble gum / chewing gum)
- Gum base
- Sugar
- Liquid glucose
- Flavor
- Glycerin
- Lecithin
Gum candy recipes
Recettes de confiserie de chewing-gum
Principes de recette, ingrédients courants et formats populaires de confiserie de chewing-gum, affinés sur plus de 20 ans de R&D.
Gum candy recipes must adapt to local laws, tastes and the machinery you run. Success depends on matching raw materials, ingredients and process equipment.
With more than 20 years supplying gum base and confectionery machinery, our R&D team continually refines existing recipes and develops new ones.
Basic principles of gum candy recipes
Match gum base composition and flavoring ingredients to the taste and flavor targets of the end product.
Calculate gum base percentage from the weight of a single gum block. About 1 gram (carbohydrates removed) is often ideal for comfortable chewing and blowing.
Set liquid glucose percentage according to the water and sugar content of the gum candy.
Most common ingredients
Sugar-free chewing gum
- Gum base
- Xylitol
- Sorbitol
- Maltitol syrup
- Flavor
- Menthol
- Cooling agent WS-3
- APM
- Acesulfame
- Embedded sweetener
- Lecithins
Popular recipes
A selection of proven formats. Tell us your target market and line setup if you need a full recipe match.
Contact Us
Tell us your taste target, machinery and market — we can match base and recipe.