2007 Press Releases
Chewing Gum Study at UCC to create cleaner environment
03.09.2007
We find it on chairs, stuck under desks, on pavements or stuck to our shoes. Chewing gum is sticky - and it does not degrade readily. This leads to increased cleaning costs for our local authorities.
03.09.2007
We find it on chairs, stuck under desks, on pavements or stuck to our shoes. Chewing gum is sticky - and it does not degrade readily. This leads to increased cleaning costs for our local authorities.
The challenge for the food industry is to develop a non-sticky, chewy biodegradable gum with all the flavour of conventional gum.
Scientists at UCC are responding to the challenge by providing the industry with the development of biodegradable chewing gum, using cereal proteins as the main ingredients. Dr Elke Arendt and her research team in collaboration with Dr Alan Kelly at the Department of Food and Nutritional Sciences, UCC aim to develop eco-friendly biodegradable chewing gum using using cereal proteins as the main ingredients.
The research team will evaluate the potential of a wide range of ingredients and technologies to increase the elasticity of the proteins for optimal gum 'chewiness'. The development of the biodegradable gum will be a major environmental advancement, helping to reduce litter and decrease cleaning costs for local authorities. "The research, which has only started six month ago, has already led to very promising results" said Dr Arendt.
Commercial 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. The majority of the commercial research focuses on reducing the stickiness of chewing gum, which 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 biodegradable chewing gum, which UCC scientists are hoping to develop should be comparable with conventional chewing gum in terms of texture, flavour, elasticity and the ability to blow bubbles. The gum could be either swallowed safely or when dropped on the street washed away by the elements.
Most of the patents on biodegradable chewing gum are limited to the wheat based protein gluten, whereas Dr Arendt's team is working on a wide range of cereal proteins. These proteins are currently being tested for their suitability as base materials for chewing gum. After the initial testing the proteins will be modified using novel technologies and ingredients, which should increase the elasticity of the cereal proteins for optimal chewing gum.
The work at UCC has been funded by the Department of Agriculture, Food and Fisheries under the FIRM funding scheme.
Picture shows: Dr Elke Arendt
505MMcS
Scientists at UCC are responding to the challenge by providing the industry with the development of biodegradable chewing gum, using cereal proteins as the main ingredients. Dr Elke Arendt and her research team in collaboration with Dr Alan Kelly at the Department of Food and Nutritional Sciences, UCC aim to develop eco-friendly biodegradable chewing gum using using cereal proteins as the main ingredients.
The research team will evaluate the potential of a wide range of ingredients and technologies to increase the elasticity of the proteins for optimal gum 'chewiness'. The development of the biodegradable gum will be a major environmental advancement, helping to reduce litter and decrease cleaning costs for local authorities. "The research, which has only started six month ago, has already led to very promising results" said Dr Arendt.
Commercial 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. The majority of the commercial research focuses on reducing the stickiness of chewing gum, which 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 biodegradable chewing gum, which UCC scientists are hoping to develop should be comparable with conventional chewing gum in terms of texture, flavour, elasticity and the ability to blow bubbles. The gum could be either swallowed safely or when dropped on the street washed away by the elements.
Most of the patents on biodegradable chewing gum are limited to the wheat based protein gluten, whereas Dr Arendt's team is working on a wide range of cereal proteins. These proteins are currently being tested for their suitability as base materials for chewing gum. After the initial testing the proteins will be modified using novel technologies and ingredients, which should increase the elasticity of the cereal proteins for optimal chewing gum.
The work at UCC has been funded by the Department of Agriculture, Food and Fisheries under the FIRM funding scheme.
Picture shows: Dr Elke Arendt
505MMcS