24.11.2011
We find it on chairs, stuck under desks, on pavements or stuck to our shoes. Chewing gum is sticky - and it does not degrade easily. This leads to increased cleaning costs for our local authorities. However, Professor Elke Arendt of University College Cork has developed a novel process for creating biodegradable chewing gum. She is looking for companies who might be interested in commercialising the product.
Chewing gum is made from synthetic rubber, softeners, sweeteners and flavourings. Synthetic rubbers are stretchy, have strong adhesive properties and are resistant to many chemicals used for cleaning. Reducing the stickiness of chewing gum requires a change in the chemical structure of its rubber base. However, the rubber base also determines commercially important features such as flavour, chewiness and shelf- life. The challenge for the food industry is to develop a non-sticky, chewy biodegradable gum with all the flavour of conventional gum.
Professor Arendt and her research team at the
The original idea came from other research work of Professor Arendt in the area of gluten-free cereal products, where the wheat needs to be replaced by other proteins with visco-elastic properties.
Professor Arendt is a senior member of staff in the
For further information contact Professor Elke Arendt, UCC Tel 021-4875393 or 086-6066823 or Ms Ruth Mc Donnell, Office of Media and Communications, UCC Tel 021-4902758 or 086-0468950
