Polymer Engineering

Chewing Gum Manufacturing Process

Group 3: Ma Yijia A0078069R

Mikaela Verigin A0121045Y

History of Chewing Gums

Originally made of chicle, a natural latex

Replaced by butadiene-based synthetic rubber

Properties of Chewing Gum Rubber:

Non-toxicity

Inert to human saliva with kinds of enzyme

With viscosity around 1 Pa*s at 37 0C

Butadiene-based Synthetic Rubber

Isobutylene Isoprene

Isoprene as a diene, provides the extra

double bond that cross-link and inert

polymer chains

Synthesis Chewing Gum Rubber from Isobutylene and Isoprene

Step 1: Polymerization

Reactant: Isobutylene and isoprene in methyl chloride

Catalyst: Aluminum chloride

Reaction Temperature : -1000C

Step 2:Halogenation

Reactants: Butyl rubber and bromine

Advantages:

Highly resistant to acids, bases and

oxygen

Step 3: FinishingDrying and shaping process

Synthesis Chewing Gum Rubber from Isobutylene and Isoprene

Production of Chewing Gum from

Butadiene-based Rubber

Flow Chart Heating & Mixing

Extruding

Cooling

Flattening, Cutting& scoring

Cooling &

Drying

Coating

Packaging

Heating and Mixing Stage

Sigma Blade mixer：

for high viscosity materials with viscosities as high as 10 Pa*s

The blades pass the container walls

and each other at close clearances

(2-3 mm) resulting in homogenous

mixing

Power consumption:

45 to 75 kW/m3 of mix material

Material: Stainless steel

Capacity: 65 % of the mixer's total volume

Tip speed: 60 m/min

Extruding Stage

Create objects with a fixed cross sectional area

Pumps material at a specific temperature and pressure while mixing it and exposing it to shear forces

Extruding Stage Option: Single Screw

Poor Mixer

Homogeneous moisture content

and particle size required in feed

Feed must be

preconditioned/premixed

Requires less skill to operate

Lower Initial Cost

Single Screw：

Mix efficiently

Better Control on flow

Can have raw materials fed directly into it

(we are not using this method)

Co-rotating

High Speed (Max700RPM)

Counter-rotating

Better for high viscous materials

(explain c shape chamber of screws)

Slower Speed (Max 150RPM)

Extruding Stage Option: Double Screw

Twin Screw：

Extruding Stage

Three zones

Feed: Ensure that enough

material is fed to the screw

Compression: Material is

heated and kneaded

Two sub zones :

-plasticizing zone

-intensive kneading zone

Metering: Feed die (restricted

opening) with material

Feed Section

Flights cause volume to be

restricted and increase the

resistance of movement of

the gum material

Spaces between screw

flights get filled and

become compressed

Plasticizing

Frictional and additional hear

cause temperature rises to

700C

Sugars and flavors absorbed

Compression

Intensive kneading of gum

Metering

Final kneading of the Gum

Around 500C

High pressure drives flavors into

the gum and allows for the gum

to be forced out of the die

Has smallest flights (increases

pressure and shearing force)

High Pressure

High Temperature

Product in Extruder

T>Tb

Steam

At Room TemperatureSteam Leaves the Product

Moisture Content decreasesStructure Solidifies

Die

Extruding Stage: Extruder Product

Extruding Stage: Center filled Gum

Extruder Die shapes and sizes

can produce many different

products

Example: Center filled gum is

extruded as a hollow rope,

then liquid is the fed into the

hollowed area and the rope is

cut into bit sized pieces

Extruding Stage: Varying Die Shape

Stick Gum and Pillow

Gum Extrusion

Large sheets to be

cut and scored

Gum Ball Extrusion

Ropes to be cut and

Scored

Flattening, Cutting, Scoring, and

Cooling Stages

Flattening with giant rollers to

get gum material to the right

thickness

Cutting an scoring

Cuts the flattened material

into sheets and scored with a

single stick pattern

Cooling

Temperature:15-20 0C

Time : Around 24 hr

(Until hard enough to coat

without breaking/deforming

the piece of gum)

Coating Stage

Huge kettles/Pans filled with cooled

gum and coating with:

Gum Arabic (or other binder/glue

agent)

Sugar

Coated until required “crunch” is

achieved (around 80 coats)

Polished look achieved by

Rubbing against the pan and

against other pieces of gum

Wax added (i.e. beeswax)

Usually 8+ hours to complete process

Packaging Stage

Quality Control

Individual pieces of gum are separated and lined up so that

they can be packaged

Why is chewing gum illegal in Singapore?

Singapore The rest of the world

To keep public spaces clean

References

Made How. (2014) How Products are Made. [Online]. http://www.madehow.com/Volume-1/Chewing-Gum.html

Extruders

N.D. Frame, "Chewing Gum," in The Technology of Extrusion Cooking. USA: Aspen, 1993, pp. 225-226.

Leszek Moscicki, Extrusion-Cooking Techniques: Applications, Theory and Sustainability. Weinheim, Germany: Wiley-VCH, 2011.

University of Georgia Food Science and Technology FDST 4060. (2010, May) Extruders. [Online]. http://server.fst.uga.edu/kerr/FDST%204060/pdf%20files/14%20Extruder.pdf

Aruna Y Kumari, "Theory Study Material Extrusion Technology," Food Science and Technology, ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY,.

Mixer

Winkworth Group. Winkworth Explains the Chewing Gum Process. [Online]. www.winkworthgroup.com

SEPOR Group. Double Shaft Sigma Mixers.