CREATING TOMORROW’S SOLUTIONS

INFO SHEET I I CAPIVA® S

CAPIVA® S FOR A NEW GENERATION OF GUM BASE

Less is More: Simplified Gum Bases with Processing and Performance Advantages

Gum base is the water-insoluble con- Enhanced Flavor Profile Manufacturing Process stituent of chewing gum, and the carri- The enhanced hydrophilic character of Conventional CAPIVA® S er for sugar, sweeteners and flavoring. CAPIVA® S and the absence of elasto- ® With CAPIVA S, WACKER has devel- mers improve the flavor release from the Elastomer preparation oped a range of new solid polyvinyl gum base. Furthermore, without elasto- acetate resins that simplify gum-base mers and rosins, the gum base will gener- manufacture while improving gum-base ally display less off-taste. Therefore, the Elastomer grinding & ® performance. CAPIVA S gum bases amount of flavor used in the chewing high-shear mixing can be manufactured more efficiently gum formulation can be reduced, i.e. and feature improved flavor release. less flavor is needed to achieve the same

Moreover, chewing gums are less sticky perception. Distributive mixing Distributive mixing and benefit from improved shelf-life. Reduced Stickiness Simplified Gum Base With CAPIVA® S, rosin-free gum base can Conventional gum bases are complex be produced. Rosins are a major contrib- Discharge of gum base Discharge of gum base systems relying on the interplay of a va- utor to stickiness. A CAPIVA® S gum base riety of specialized ingredients to ensure displays significantly reduced surface ~ 150 min ~ 30 min the desired performance. Elastomers and adhesion to manufacturing equipment, rosins play a critical role, but are chal- reducing the work for discharging and Chewing Time lenging to formulate and process. With cleaning. Furthermore, the final chewing CAPIVA® S, a simplified gum base can be gum formulated with a CAPIVA® S gum 100% produced without the use of elastomers base is less sticky and can be removed and rosins. from surfaces more easily. 90%

Menthol in gum Reduced Complexity More Cost Efficient 80% CAPIVA® S reduces the complexity of CAPIVA® S contributes to cost efficiency gum-base manufacturing while reducing in several ways: 70% the overall number of formulations. With • Higher throughput due to reduced no elastomer, there is no need for the as- processing time 60% sociated relatively technically demand- • No need for high-shear mixers due to 0 20 40 Chewing time [min] ing processing steps (elastomer prepa- elastomer-free formulations ration, grinding and high-shear mixing). • Fewer gum-base formulations due to CAPIVA® S Conventional

This significantly speeds up the process. filler-free formulations Sugar-free chewing gums based on sorbitol/maltitol were Moreover, without the need for elastomer • Less flavor needed due to improved prepared with 1% (w/w) menthol flavor. Conventional gum base containing elastomers ( and polyisobutylene) grinding, the gum base can be prepared flavor release and reduced off-taste and rosins or an elastomer-/rosin-free CAPIVA® S gum without fillers. Talc or CaCO3 can be add- • Faster discharging and cleaning due base was used. Menthol content in chewed gum samples ed as needed later during chewing gum to less stickiness of gum base (5/10/20/30 min) were analyzed and quantified using GC. manufacture. This helps to reduce the overall number of gum-base formulations. CAPIVA® is a registered trademark of Wacker Chemie AG. CREATING TOMORROW’S SOLUTIONS

Guide Formulation Gum Base for Sugar-Free Chewing Gum CAPIVA® S Product Properties Ingredient Characteristics Parts CAPIVA® S08 S12 (A) CAPIVA® S08 VAc/VL copolymer 52.8 Composition Vinyl acetate/ Vinyl acetate/ Triacetin Glycerine triacetate 5.0 vinyl laurate- vinyl laurate- (B) Talc Food grade 20.0 copolymer copolymer 1,6 Microcrystalline , hard Solidification point: 72 °C 7.0 Viscosity 3.2 – 4.0 5.0 – 7.0 Needle penetration: 18 [mPas.s] (C) Acetylated monoglycerides Emulsifier 2.5 Molecular 140,000 ~175,000 2,7 (ACETEM) weight [g/mol] , soft Solidification point: 73 °C 7.0 Needle penetration: 29 Mettler 102 – 110 112 – 120 (D) softening Hydrogenated vegetable Melting point: 30 – 42 °C 3.2 point3,7 [°C] Glycerol monostearate (90%) Emulsifier 2.5 Glass transition 25 25 temperature5,8 Manufacturing Guidelines or 2 – 5% talc can be replaced by ACETEM [°C] A double-sigma-blade mixer is heated to and/or wax/fat. For a more elastic chew, Supply form Granules Granules Packaging 25 kg bag 25 kg bag 120 – 130 °C. (A) is added to the mixer 10 – 20% CAPIVA® S08 can be replaced and heated for 5 – 10 minutes until melted. by CAPIVA® S12. For non-acid flavors, 1ASTM D445-06; 10 wt % in ethyl acetate ²Size exclusion chromatography; PS standard; THF; Then (B) is added and the mixture is talc can be replaced by calcium carbonate. 60°C, weight average kneaded. After another 5 – 10 minutes, ³ASTM 3104 Menthol ⁴Bohlin high temperature viscosity; Bohlin CVO 120, heating (C) is added to the mixture. To finalize the Regulatory Classification rate 5°C/min, parallel plates preparation (D) is added and the base is Gum-base regulations for individual coun- ⁵DIN EN ISO 11357-2; differential scanning calorimetry; ® Mettler DSC 821 E; heating rate 20 K/min further kneaded until homogenous mixing tries apply. CAPIVA S is already approved ⁶For current specification please check technical data sheet is achieved. At the end of the process, in North America, EMEA and many APAC 7The above data are given as a guideline only; they are not intended as product specifications the temperature can be reduced to countries, including China. For more de- 105 – 110 °C. The total mixing time is typi- tailed information on the regulatory situa- cally 30 – 40 minutes. This gum base is tion in individual countries, please contact suitable for sugar-free chewing gum with your local WACKER sales representative. flavor (1.2 – 2.0%) and food acids (~0.5%). Typical gum base content in final chewing At a Glance: CAPIVA® S for Gum Base gum is 20 – 35%. • Enabling the replacement of elastomers and rosins in gum base Adjusting Gum Base Properties • Reduced complexity and increased efficiency of gum-base production For a firmer chew, 3 – 5% of CAPIVA® S • Enhanced flavor release and reduced off-taste can be replaced by VINNAPAS® B 60 sp • Reduced stickiness during processing and in the final chewing gum or 3 – 5% of wax/fat can be replaced by talc. • Already approved in North America, EMEA and many APAC countries including China For a softer chew, 5 – 10% of CAPIVA® S can be replaced by VINNAPAS® B 1.5 sp

Wacker Chemie AG, Tel. +49 89 6279-0, [email protected] www.wacker.com, www.wacker.com/socialmedia

The data presented in this medium are in accordance with the present state of our knowledge but do not absolve the user from carefully checking all supplies immediately on receipt. We reserve the right to alter product constants within the scope of technical progress or new developments. The recommendations made in this medium should be checked by preliminary trials because of conditions during processing over which we have no control, especially where other companies’ raw materials are also being used. The information provided by us does not absolve the user from the obligation of investigating the possibility of infringement of third parties’ rights and, if necessary, clarifying the position.

Recommendations for use do not constitute a warranty, either express or implied, of the fitness or suitability of the product for a particular purpose. 7436e/01.17 7436e/12.17 replaces