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Dubble Bubble
Dubble Bubble is an American brand of fruit-flavoured, usually pink-colored, bubble gum invented by Walter Diemer, an accountant at Philadelphia-based Fleer Chewing Gum Company in 1928. One of Diemer’s hobbies was concocting recipes for chewing gum based on the original Fleer ingredients. Though founder Frank Fleer had come up with his own bubble gum recipe in 1906, it was shelved due to its being too sticky and breaking apart too easily. It would be another 20 years until Diemer would use the original idea as inspiration for his invention. History Fleer Chewing Gum Company, in Philadelphia, had been searching for years to produce a formula that allowed bubbles to be blown that did not stick. In 1928, while Walter Diemer was testing new gum recipes, he noticed that his product was less sticky than regular chewing gum, and after testing it he found that he could create bubbles easily. After a year of attempts, he made the first successful batch of bubble gum. But the next m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble Gum
Bubble gum or bubblegum is a type of chewing gum, designed to be inflated out of the mouth as a bubble. Bubble gum flavor While there is a bubble gum "flavor" – which various artificial flavorings including esters are mixed to obtain – it varies from one company to another. Esters used in synthetic bubblegum flavoring may include methyl salicylate, ethyl butyrate, benzyl acetate, amyl acetate or cinnamic aldehyde. A natural bubble gum flavoring can be produced by combining banana, pineapple, cinnamon, cloves, and wintergreen. Vanilla, cherry, lemon, and orange oil have also been suggested as ingredients. Composition In modern chewing gum, if natural rubber such as chicle is used, it must pass several purity and cleanliness tests. However, most modern types of chewing gum use synthetic gum-based materials. These materials allow for longer lasting flavor, a better texture, and a reduction in tackiness. History In 1928, Walter Diemer, an accountant for the Fleer Chewing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gum Base
Gum base is the non-nutritive, non-digestible, water-insoluble masticatory delivery system used to carry sweeteners, flavors, and any other substances in chewing gum and bubble gum. It provides all the basic textural and masticatory properties of gum. The actual composition of a gum base is usually a trade secret. The FDA allows 46 different chemicals under the umbrella of "gum base." The chemicals are posted on their website. These chemicals are grouped into the following categories. * Synthetic coagulated or concentrated latices: Polymers such as butadiene-styrene, vinyl acetate, polyethylene, paraffin, and petroleum waxes are the most commonly used gum bases on the market today. They are petroleum-derived polymers which are designed to maximize elasticity and incorporate other components of the gum base as well as flavors and sweeteners in their chemical matrix. * Plasticizing materials (softeners): These materials generally help to emulsify various chemical components that do no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewing Gum
Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its texture is reminiscent of rubber because of the physical-chemical properties of its polymer, plasticizer, and resin components, which contribute to its elastic-plastic, sticky, chewy characteristics. History The cultural tradition of chewing gum seems to have developed through a convergent evolution process, as traces of this habit have arisen separately in many early civilizations. Each early precursor to chewing gum was derived from natural growths local to the region and was chewed purely out of the instinctual desire to masticate. Early chewers did not necessarily desire to derive nutritional benefits from their chewable substances but at times sought taste stimuli and teeth cleaning or breath-freshening capabilities. Chewing gum in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brand Name Confectionery
A brand is a name, term, design, symbol or any other feature that distinguishes one seller's good or service from those of other sellers. Brands are used in business, marketing, and advertising for recognition and, importantly, to create and store value as brand equity for the object identified, to the benefit of the brand's customers, its owners and shareholders. Brand names are sometimes distinguished from generic or store brands. The practice of branding - in the original literal sense of marking by burning - is thought to have begun with the ancient Egyptians, who are known to have engaged in livestock branding as early as 2,700 BCE. Branding was used to differentiate one person's cattle from another's by means of a distinctive symbol burned into the animal's skin with a hot branding iron. If a person stole any of the cattle, anyone else who saw the symbol could deduce the actual owner. The term has been extended to mean a strategic personality for a product or compan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Confectionery Brands
This is a list of brand name confectionery products. Sugar confectionery includes candies (''sweets'' in British English), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (US and Canada), ''sweets'' (UK and Ireland), and ''lollies'' (Australia and New Zealand) are common words for the most common List of candies, varieties of sugar confectionery. Confectionery brands A * Allen's (confectionery), Allen's ** Minties ** Fantales * Anthon Berg *Alfredo * Grupo Arcor, Arcor * Almond Joy B * Bamsemums * Banjo (chocolate bar), Banjo * Barambo * Tangerine Confectionery#Brands and products, Barratt ** Black Jack (confectionery), Black Jacks **Sherbet (powder)#Products, Dib dabs ** Dolly mixture, Dolly Mixture ** Flump (sweet), Flumps ** ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butylated Hydroxytoluene
Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. BHT is widely used to prevent free radical-mediated oxidation in fluids (e.g. fuels, oils) and other materials, and the regulations overseen by the U.S. F.D.A.—which considers BHT to be " generally recognized as safe"—allow small amounts to be added to foods. Despite this, and the earlier determination by the National Cancer Institute that BHT was noncarcinogenic in an animal model, societal concerns over its broad use have been expressed. BHT has also been postulated as an antiviral drug, but as of December 2022 , use of BHT as a drug is not supported by the scientific literature and it has not been approved by any drug regulatory agency for use as an antiviral. Natural occurrence Phytoplankton, including the green algae ''Botryococcus braunii'', as well as three different cyanobacteria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carnauba Wax
Carnauba (; pt, carnaúba ), also called Brazil wax and palm wax, is a wax of the leaves of the carnauba palm ''Copernicia prunifera'' (synonym: ''Copernicia cerifera''), a plant native to and grown only in the northeastern Brazilian states of Ceará, Piauí, Pernambuco, Rio Grande do Norte, Maranhão and Bahia. It is known as the "Queen of Waxes". In its pure state, it is usually available in the form of hard yellow-brown flakes. It is obtained by collecting and drying the leaves, beating them to loosen the wax, then refining and bleaching it. As a food additive, its E number is E903. Composition Carnauba consists mostly of aliphatic esters (40 wt%), diesters of 4-hydroxycinnamic acid (21.0 wt%), ω-hydroxycarboxylic acids (13.0 wt%), and fatty alcohols (12 wt%). The compounds are predominantly derived from acids and alcohols in the C26-C30 range. It is distinctive for its high content of diesters and its methoxycinnamic acid. It is sold in grades of T1, T3 and T4 accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zein
Zein is a class of prolamine protein found in maize (corn). It is usually manufactured as a powder from corn gluten meal. Zein is one of the best understood plant proteins.Momany, Frank A.; Sessa, David J.; Lawton, John C.; Selling, Gordon W.; Hamaker, Sharon A. H.; and Willett, Julious L.Structural Characterization of A-Zein December 27, 2005, American Chemical Society Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible, and it has a variety of industrial and food uses.Lawton, John W.Zein: A History of Processing and Use, November 1, 2002, American Association of Cereal Chemists Commercial uses Historically, zein has been used in the manufacture of a wide variety of commercial products, including coatings for paper cups, soda bottle cap linings, clothing fabric,Commission on Life SciencesBiobased Industrial Products: Research and Commercialization Priorities 2002. buttons, adhesives, coatings and binders. The dominant historical use of zein was in the text ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Titanium Dioxide
Titanium dioxide, also known as titanium(IV) oxide or titania , is the inorganic compound with the chemical formula . When used as a pigment, it is called titanium white, Pigment White 6 (PW6), or CI 77891. It is a white solid that is insoluble to water, although mineral forms can appear black. As a pigment, it has a wide range of applications, including paint, sunscreen, and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million tonnes. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and pigments based on the oxide have been valued at a price of $13.2 billion. Structure In all three of its main dioxides, titanium exhibits octahedral geometry, being bonded to six oxide anions. The oxides in turn are bonded to three Ti centers. The overall crystal structure of rutile is tetragonal in symmetry whereas anatase and brookite are orthorhombic. The oxygen substructures are all slight distort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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