Part 114

«Chewing Gums»

«Manufacture.»—The making of chewing gum is by no means the simple operation which it seems to be. Much experience in manipulation is necessary to succeed, and the published formulas can at best serve as a guide rather than as something to be absolutely and blindly followed. Thus, if the mass is either too hard or soft, change the proportions until it is right; often it will be found that different purchases of the same article will vary in their characteristics when worked up. But given a basis, the manufacturer can flavor and alter to suit himself. The most successful manufacturers attribute their success to the employment of the most approved machinery and the greatest attention to details. The working formulas and the processes of these manufacturers are guarded as trade secrets, and aside from publishing general formulas, little information can be given.

Chicle gum is purified by boiling with water and separating the foreign matter. Flavorings, pepsin, sugar, etc., are worked in under pressure by suitable machinery. Formula:

I.—Gum chicle 1 pound Sugar 2 pounds Glucose 1 pound Caramel butter 1 pound

First mash and soften the gum at a gentle heat. Place the sugar and glucose in a small copper pan; add enough water to dissolve the sugar; set on a fire and cook to 244° F.; lift off the fire; add the caramel butter and lastly the gum; mix well into a smooth paste; roll out on a smooth marble, dusting with finely powdered sugar, run through sizing machine to the proper thickness, cut into strips, and again into thin slices.

II.—Chicle 6 ounces Paraffine 2 ounces Balsam of Tolu 2 drachms Balsam of Peru 1 drachm Sugar 20 ounces Glucose 8 ounces Water 6 ounces Flavoring, enough.

Triturate the chicle and balsams in water, take out and add the paraffine, first heated. Boil the sugar, glucose, and water together to what is known to confectioners as “crack” heat, pour the syrup over the oil slab and turn into it the gum mixture, which will make it tough and plastic. Add any desired flavor.

III.—Gum chicle. 122 parts Paraffine 42 parts Balsam of Tolu. 4 parts Sugar 384 parts Water 48 parts

Dissolve the sugar in the water by the aid of heat and pour the resultant syrup on an oiled slab. Melt the gum, balsam, and paraffine together and pour on top of the syrup, and work the whole up together.

IV.—Gum chicle 240 parts White wax 64 parts Sugar 640 parts Glucose 128 parts Water 192 parts Balsam of Peru 4 parts Flavoring matter, enough.

Proceed as indicated in II.

V.—Balsam of Tolu 4 parts Benzoin 1 part White wax 1 part Paraffine 1 part Powdered sugar 1 part

Melt together, mix well, and roll into sticks of the usual dimensions.

Mix, and, when sufficiently cool, roll out into sticks or any other desirable form. {179}

Spruce Chewing Gum.—

Spruce gum 20 parts Chicle 20 parts Sugar, powdered 60 parts

Melt the gums separately, mix while hot, and immediately add the sugar, a small portion at a time, kneading it thoroughly on a hot slab. When completely incorporated remove to a cold slab, previously dusted with powdered sugar, roll out at once into sheets, and cut into sticks. Any desired flavor or color may be added to or incorporated with the sugar.

CHICKEN-COOP APPLICATION: See Insecticides.

CHICKEN DISEASES AND THEIR REMEDIES: See Veterinary Formulas.

CHICORY, TESTS FOR: See Foods.

CHILBLAINS: See Ointments.

CHILBLAIN SOAP: See Soap.

CHILDREN, DOSES FOR: See Doses.

CHILLS, BITTERS FOR: See Wines and Liquors.

CHINA CEMENTS: See Adhesives and Lutes.

CHINA: See Ceramics.

CHINA, TO REMOVE BURNED LETTERS FROM: See Cleaning Preparations and Methods, under Miscellaneous Methods.

CHINA REPAIRING: See Porcelain.