The Chemistry of Bubble Gum

The Chemistry of Bubble Gum!

Bubblegum is a type of chewing gum that is especially designed for blowing bubbles. It is usually pink in color and has a particular flavor. Bubble gum tends to be less viscous than standard chewing gum in order to facilitate bubble blowing.

Originally, chewing gum was made from the latex sap of the sapodilla tree (native to Central America). This sap was called chicle. Other natural gum bases may be used, such as sorva and jelutong. Sometimes beeswax or paraffin wax is used as a gum base. After World War II, chemists learned to make synthetic rubber, which came to replace most natural rubber in chewing gum (e.g., polyethylene and polyvinyl acetate). The last U.S. manufacturer to use chicle is Glee Gum.

Sugar

Did you know...

• The worlds oldest piece of chewing gum is 9,000 years old

• The average person chews over 300 sticks of gum each year

• sugar is a term for a class of crystalline carbohydrates, mainly sucrose,lactose, and fructose, characterized by a sweet flavor

• Most chewing gum is purchased between Halloween and Christmas

• Chewing gum while peeling onions will keep you from crying

Bubble Gum Base

• Gum base formulated with ability to blow bubbles

• Contains higher levels of elastomers or higher molecular weight polymers for purpose of blowing bubbles

• Gum bases for non-acid flavored gum use calcium carbonate as a filler

• Gum bases for acid flavored gum use talc as a filler

Softeners are added to retain moisture. The most popular softeners are glycerin or vegetable oil based. Those ingredients are used to help prevent the gum from becoming hard or to stark.

Corn Syrup

• corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of glucose and maltose

Flavorings

What is bubble gum?

• different flavors of gum can be mint,fruit,regular bubble gum flavor and many more

HC3-->2HOCl

Chemical Formula for Bubble Gum

You've probably heard that if you swallow your chewing gum, it will stay in your stomach for seven years. If gum stayed in your stomach, it would dissolve in the highly acidic environment (pH 1-3) long before the seven years had passed.

It is estimated that 50 percent of Americans chew gum, averaging about 170 servings per person per year. Its consumption varies around the rest of the world—for example, in Singapore, chewing gum is illegal, except when sold as a medical product for therapeutic purposes.

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Ingredients of Bubble gum

• gum base

• sugar or other sweetener

• corn syrup

• softener

• flavorings

Steps of Making Bubble Gum

Melting

• the making of gum begins my melting and purifying the gum base

Mixing

• the melted base is poured into a mixer that can hold up to one ton of ingredients.

Rolling

• from the mixers, a "loaf" of gum is sent through a series of rollers that form it into a thin, wide ribbon.

Scoring

• a light coating of finely powdered sugar or sugar substitue is added during this process to keep the gum from sticking

• at the end of the rolling process, the continuous ribbon of gum is then cut into a pattern for sticks, short thicker tabs, long rolled strips, or small rectangular gum centers

Conditioning

Wrapping

• the scored gum is then moved to a temperature-controlled environment to cool and ensure the finished gum will have the right consistency and stay fresh on store shelves

• after cooling and tempering, skilled operators break the sheets of sticks up into sections and feed them into the wrapping machine

• in one continuous process, the wrapping machine receives and wraps the sticks, in some cases applying an outer wrapper and seals the ends of the package