Gum Stickiness In Gum Line Dies

Dear sir...

im not sure its possible or not...if u can use mold realesed agent..generally this agent used during compression molding.

If the address and contact number for procurement is given. Need to be food garde and to be suggetsed point of use with dosage.

Shivaram

+91-80-9845756340

harking back to the olden days of candy making food grade starch, chemical formula (C6H10O5) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). These are both complex carbohydrate polymers of glucose (chemical formula of glucose C6H12O6), making starch a glucose polymer as well, as seen by the chemical formula for starch, regardless of the ratio of amylose:amylopectin. Allows for fast easy forming of molds quick release of the item in the mold and is reusable

joshua

Consider these factors:

1. Has the process changed in any way since the last good-run?

2. Have you done Q-checks on the raw mat.?

3. Does the supplier specify storing/handling/manufact/shop-floor temperatures ?

4. Is RH% a contributing factor?

Try some dry runs and monitor, monitor, monitor!

Besides the three ingredients you mentioned powdered dextrose is added also. the consistency should be that of bread dough. I saw this on an episode of "How's It Made" on the Discovery channel. They show all the ingredients being added but do not give proportions.

Chazl

I bet you could reduce the stickyness factor if you cut your gum pieces at a colder temperature. Whenever I leave gum outside in my car (cold weather) it will fracture when bitten instead of squish apart like warm gum. Think of the extremes: If you warm the gum prior to cutting, it will be very sticky. Freeze the gum, and it will fracture. Find a happy medium, and you might be worry free.

Good answer; You beat me to it. I was going to suggest perforating the jaws and adding a circulating/cooling system to the jaws/dies. We did that succesfully at BSci Miami.

Since this is a design feature and we cant do much about it. ANy ideas to add/ dose oil/ die relaesing agent as against talc powder is welcome

Have you tried Sugarless? Try using substances with little or no sugar added!

Since sugar and glucos are part of recipie of the product, we cant do much about it.

Try lowering the gum temperature prior to entering the die - or lower the die temperature

Will you attach a drawing or JPG of the set-up so that we can see the process and /or the die section?