Following intensive trials of Beneos Isomalt in chewing gum centres, the Beneo-Technology Centre says it has shown that it can successfully replac the commonly used polyol mannitol, offering confectionery producers an attractive commercial alternative, while maintaining the gums shape, chewability and texture.

The technology centres trials focused on the replacement of up to five per cent mannitol with Isomalt sugar replacer, and monitored the results.

"Due to its similar sensorial profile and technological properties, Isomalt proved to be equivalent, if not superior, to mannitol in terms of the end products processability, product stability, as well as final taste and texture," says a Beneo spokesman. "With Isomalt, results document that the starting firmness increases, providing a more stable chewing gum centre. With a more stable centre, the shape of the gum is maintained, avoiding deformation during the coating process."