MXPA96000918A - Composition of starch for confiteria without azu - Google Patents
Composition of starch for confiteria without azuInfo
- Publication number
- MXPA96000918A MXPA96000918A MXPA/A/1996/000918A MX9600918A MXPA96000918A MX PA96000918 A MXPA96000918 A MX PA96000918A MX 9600918 A MX9600918 A MX 9600918A MX PA96000918 A MXPA96000918 A MX PA96000918A
- Authority
- MX
- Mexico
- Prior art keywords
- composition
- starch
- thinned
- weight
- sugar
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 229920002472 Starch Polymers 0.000 title claims abstract description 29
- 235000019698 starch Nutrition 0.000 title claims abstract description 29
- 239000008107 starch Substances 0.000 title claims abstract description 27
- 235000009508 confectionery Nutrition 0.000 claims abstract description 24
- 108010010803 Gelatin Proteins 0.000 claims abstract description 17
- 229920000159 gelatin Polymers 0.000 claims abstract description 17
- 239000008273 gelatin Substances 0.000 claims abstract description 17
- 235000019322 gelatine Nutrition 0.000 claims abstract description 17
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 17
- 229920005862 polyol Polymers 0.000 claims abstract description 9
- 150000003077 polyols Chemical class 0.000 claims abstract description 9
- 208000002064 Dental Plaque Diseases 0.000 claims abstract description 6
- -1 hydroxypropyl tapioca starch Chemical compound 0.000 claims abstract description 5
- 244000215068 Acacia senegal Species 0.000 claims description 26
- 229920000084 Gum arabic Polymers 0.000 claims description 26
- 239000000205 acacia gum Substances 0.000 claims description 26
- 235000010489 acacia gum Nutrition 0.000 claims description 26
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical group O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 claims description 17
- 239000000845 maltitol Substances 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N Maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000005824 corn Nutrition 0.000 claims 1
- 229920000881 Modified starch Polymers 0.000 description 9
- 235000019426 modified starch Nutrition 0.000 description 9
- 102000008186 Collagen Human genes 0.000 description 6
- 108010035532 Collagen Proteins 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229960005188 collagen Drugs 0.000 description 6
- 229920001436 collagen Polymers 0.000 description 6
- 239000004368 Modified starch Substances 0.000 description 5
- 239000007937 lozenge Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- ZTHKPSBRWLGUIK-XORBCWOASA-N (2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6S)-6-[[(2R,3S,4R,5R,6R)-3-[(2R,3R,4R,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-[(2R,3S,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)[C@@H](O[C@@H]3[C@H](O[C@H](O[C@@H]4[C@H](O[C@H](O)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)O2)O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@H](O)[C@H]1O ZTHKPSBRWLGUIK-XORBCWOASA-N 0.000 description 4
- 230000001013 cariogenic Effects 0.000 description 3
- 229920000591 gum Polymers 0.000 description 3
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000001341 hydroxy propyl starch Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- RDDUUHBRMWYBJX-UHFFFAOYSA-M CCCCCCC=COC(=O)CCC([O-])=O Chemical compound CCCCCCC=COC(=O)CCC([O-])=O RDDUUHBRMWYBJX-UHFFFAOYSA-M 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 210000000416 Exudates and Transudates Anatomy 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 210000002445 Nipples Anatomy 0.000 description 1
- 210000003800 Pharynx Anatomy 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 Xylitol Drugs 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M acetate Chemical group CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 125000001145 hydrido group Chemical group *[H] 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002441 reversible Effects 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Abstract
The present invention relates to a starch-based composition suitable for use as a base for sugar-free confectionery products, the composition of the present invention comprises hydroxypropyl tapioca starch, thinned, gelatin and a suitable polyol; composition are present in such quantities that the pH of the dental plaque does not fall below 5.7 after consumption of the confectionery product without sugar containing the indicated components.
Description
COMPOSITION OF STARCH FOR SUGAR FREE CONFECTIONERY
DESCRIPTION OF THE INVENTION
The present invention relates to a composition containing starch and in particular to a composition that is suitable for use in the production of sugar-free confectionery products. Confectionery products such as gums and lozenges require a base of starch or gum arabic. To date, starch gums have not been used in the production of sugar-free confectionery since no starch derivative has been available which can be classified as "safe for the teeth" in the appropriate tests. As for confectionery products based on gum arabic, due to the texture of interest and other characteristics, it has been difficult to replace this component in one of its applications, despite the clear need to do so. The gum arabic is the dry exudate obtained from several species of trees of the Acacia genus of the family of Legu inosae, which are found in the tropical and semi-tropical areas of the world. The most important production areas are the Republic of Sudan and some of the countries in West Africa. Gum arabic is extensively used, in particular, in the food industry, eg, as the base for confectionery products that contain rubber such as pills. In such ions ica, gum arabic is difficult to replace and therefore it is important that a supply of a good quality product in a sufficient amount should be a guarantee. In the patent of E.U.A. 5.20 & 061, a composition is described and claimed to be suitable for use as a replacement for gum arabic in certain applications, particularly in the production of gums and pellets. The composition described in the patent of E.U.A. it comprises a mixture of an extruded waxy starch, a maltodextrin with a low DE content and enzymatically hydrolyzed collagen. The mixture can be agglomerated and preferably comprises from 60 to 50% by weight, gives the composition of extruded waxy starch, from J2 to 25% from high-strength and from & to 15 enzymatic collagen. ica epte hidcolizado. In particular, the composition may comprise from 70 to 72.% of extruded waxy starch, from 1.7 to 19% of highdextrin and from 10 to 12% of immature and hydrolyzed collagen. In a presently unpublished patent application pending, another composition that can be adequately employed as a replacement for gum arabic is described and claimed. This composition comprises a tapioca starch of hydcoxypropyl, bulked, and an enzymatically hydrolyzed collagen.
EP-A-609 9ß3 describes suitable starch compositions to produce biodegradable products. The compositions can not be used in applications, it does not matter. EP-A-109 776 describes a process for producing hydroxypropyl starches. The starches described in this patent application have a reduced pulp formation temperature. No mention is made of the use of these or similar starches in sugar-free food products. EP-A-273 000 and EP-A-273 ñ56 disclose edible products coated with xylitol and sorbitol and a method for the preparation thereof. The compositions described in these patent applications are not qualified as "safe for teeth", nor can they be used as replacements for gum arabic since they give rise to a completely different texture. The omposicions are used as real reversals, which are hard and rude. Gum arabic is also used as a bulk substance in unsweetened gum types, ie, fruit and ocozus types and lozenges as throat lozenges. It may be of commercial interest to replace gum arabic with a modified starch in sugar-free confectionery applications. Linstrom et al (Scand., 3. Dent, Res. 1991. 99: 30-39) have studied the effects of chemically modified starches in their entions and troches in a pH of the dental plaque of a human being.
Of six chemically modified starches (CMS), two were selected for in vitro tests. These were Capsul ™ (sodium waxy corn starch 1-octenyl succinate, which swells with cold water) and Purity 6um t + 0 ™ (hydroxyl tapioca starch, which swells with hot water) . The authors concluded that it is not recommended to change gum arabic by CMS in sugar-free troches, since the cariogenic properties of the products are negatively affected by this change. Although the starch-based repellant of the arabica range is known, it has not been possible to replace gum arabic with sugar-free starch-based confectionery compositions while at the same time maintaining the cariogenic properties of gum arabic. At the same time, it has not been possible to replace the starch in such starch gums with a "sugar free" starch derivative. The present invention discloses a starch-based composition suitable for use as a base for sugar-free confectionery products such as gums and lozenges. The variation of the amounts of the different components of the composition gives products with a different texture, therefore the composition can also be used to replace the gum arabic. Therefore, the present invention also discloses a starch-based replacement of gum arabic suitable for use in sugar-free confectionery products. The compositions of the present invention are qualified as "safe for the teeth". The present invention also discloses a method for obtaining sugar-free confectionery products comprising the addition of a mixture of tapioca starch of hydroxy ipropium, thinned, gelatin and a polyol. In accordance with the present invention, a composition suitable for use as or a sugar-free confectionery base comprises a mixture of a tapioca starch of hydropropyl, thinned, gelatin and polyol. Gelatin is obtained by the chemical hydrolysis of collagen and is different from epzimatically hydrolyzed collagen, which can be obtained coercively. The gelatin is mixed with tapioca starch on the scale of 0.5 to 5% by weight, preferably 2% by weight. The tapioca starch component of h idcox ipropi of the composition according to the invention may have an SS (degree of substitution) in the range of 0.05 to 0.2, preferably 0.0A to 0.15, in particular 0.1 to 0.12. It is also possible, although not necessary, that substituents other than the hydroxyl ipropyl are present in the starch molecule, v.gr-, acetate groups. Hydroxypropyl tapioca starch is "thinned" in order to reduce its viscosity in the aqueous medium. Dilution can be achieved in a known manner by treatment with acid, by treatment with enzyme or by extrusion, with or without the addition of acid. Suitably, the sugar tapioca starch itself is diluted so that 30% by weight of the aqueous mixture has a Brabender peak viscosity of about 150 Brabender units. Hydro ipropyl tapioca starch, thinned may not be gelatinized as when diluted with acid or gelatinized or when diluted enzymatically. In the latter case, the thinned starch can be spray dried. As mentioned above, the compositions of the present invention can be used to make sugar-free confectionery products such as gums and pastes. In the compositions according to the present invention, the gum arabic is replaced by the chemically modified starch of the present invention in an amount of 15% to 60% by weight of the starch used to replace the gum arabic. Preferably, the hydroxypropyl starch forms approximately 33% of the mixture. As indicated above, the gum arabic is replaced with a chemically modified starch, gelatin and a polyol. The suitable palioles are sorbitol and maltitol. The chemically modified starch is, for example, combined with a maltitol syrup containing from 30 to 5% of maltitol, preferably 75% of maltitol by weight of the mixture (Malt idexTm 100 syrup, which is a suitable example).
The composition according to the invention is of particular use in the production of sugar-free gums and lozenges. Such gums can be prepared as follows. 10 to 65% hydroxypropyl starch containing 2% gelatin is mixed with 90 to 35% maltitol syrup. The modified starch and the maltitol syrup are mixed in water, from 5 to 50% by weight, preferably 11% (see examples). The mixture is heated to approximately 70 ° C. The mixture is subsequently baked on an open tray, other suitable nipples such as a jet shaft or a tube furnace may be employed. The mixture is heated until the water content is 60 to 0% by weight, preferably 69% by weight. Citric acid, flavor and color are added or injected, as desired. The mixture is finally carried to starch molds where it is allowed to solidify. This process provides a range of soft to hard range containing from 6 to 15% by weight of a gum of aua. The results of the in vi tro evaluation (test in Attica) and a more specific test for measurements of pH change in the dental plaque of a human being, in vivo, (Muhlemann test) showed that gum arabic can be replaced by the tapioca starch hidcaxipropi side, the gelatin, the polyol, the mixture of the present invention in rubber and confectionery tablets without sugar. The tapioca starch hydraxipropi side performs the same positive cariogenic properties as those of gum arabic. In vivo, the values of &
pH of the dental plaque did not fall below the cytic value (5.7) for the onset of caries. In terms of tests performed, the composition can be qualified as "safe-for the teeth". It should be noted that it is the first time that a composition based on starch is qualified as "safe for the teeth". These inventions open up a whole new field of applications for starch. The starch-based compositions of the present invention are used to replace gum arabic, the compositions are also used to replace starch. In both cases, the products are classified as "safe for the teeth". The compositions made with the indicated gum arabic replenishers are non-tacky products with a gum arabic texture and mild taste. Now, the invention will be described with reference to the following examples.
EXAMPLES
A starch composition containing the ingredients shown below was prepared. The starch was a tapioca starch of an idyllic size, thinned with acid with a GS of 0.1 and a peak viscosity of Brabentier of 150 Brabender units, when measured as an aqueous mixture of 30% by weight. This starch was mixed with 2% by weight of gelatin. The composition was evaluated for comparison with gum arabic in a gum prepared using the method described above in this specification. The rubber compositions and the results of the evaluation are presented in the following. picture.
Composition% p / p A B gum arabic - 33 tapioca starch H.P. 33 - (containing 2% gelatin) Mal idex ™ 56 56 water 11 11 citric acid solution 2 2 (50% w / w,% added with respect to the mixture) dye solution d.s. d.s. saljor d.s. d.s. baking temperature ° C 1.22 122 moisture content% w / w 10 10 d.s. = after drying
The pH in dental plaque as measured in different people after consumption of composition A did not fall below 5.7 in the so-called Muhlemann test (Graf et al.
Muhle ann, 3. Dent. Res. 1965. Lt '+: 1039, and Helv. Cdont. Acta. 1966. 10.9H, Muhlemann, 3. Clin. Periodsntol. 1979.6 extra expedition 7: 7). The composition, therefore, can be considered as "safe for the teeth".
Claims (7)
1. - A composition suitable for use as a base for confectionery products without a? r ^ characterized in that it comprises a mixture of a tapioca, thinned starch, gelatin and a polyol.
2. A composition according to claim 1, further characterized park comprises from 10 to 65% by weight of the composition of tapioca starch of hydroxypropium, thinned, containing 2% by weight of gelatin and 90 to 35% by weight of a maltitol syrup containing from 30 to < S5% of maltitol.
3. A confacmidad composition with claim 2, further characterized in that it comprises 33% by weight of the composition of tapioca starch de hidro ipro i lo, thinned, containing 2% gelatin and 56% by weight of the composition of Ma .lt idexTm 100.
4. A composition according to any of the foregoing claims, further characterized because it is used as a replacement of gum arabic to starch.
5. A composition according to any of the preceding claims, further characterized in that said thinned hydroxypropyl tapioca starch is a thinned acid.
6. - A composition according to any of the preceding claims, further characterized in that the tapioca hydropropyl thinned starch has an SS of 0.05 to 0.2, preferably 0.06 to 0.15, in particular 0.1. to 0.12.
7. A composition according to any of the preceding claims, further characterized in that 30% by weight of the aqueous solution of the tapioca starch of hygroxypropyl, thinned, has a Brabender viscosity of approximately 150 Brabender units. ß.- Lin confectionery product without sugar characterized in that it comprises a composition containing thin tapioca starch, gelatin and a polyol. 9. A sugar-free confectionery product in accordance with claim 6, further characterized by comprising the constituents of the composition in such quantities that the product is qualified as "safe for the teeth" in accordance with the Muhlemann test. . 10. A confectionery product without sugar according to claim 9, further characterized in that it comprises the components of the composition in the following quantities: from 10 to 65% by weight of a tapioca starch of ipropyl hydrogenated, thinned containing 2% by weight of gelatin and 90 to 35% by weight of a corn syrup containing 30 to 65% maltitol. 11. A method for preparing confectionery products without sugar characterized in that it comprises the addition of a composition comprising thin tapioca starch, gelatin and a polyol. COMPOSITION OF STARCH FOR SUGAR FREE CONFECTIONERY SUMMARY OF THE INVENTION The present invention discloses a starch-based composition suitable for use as a base for sugar-free confectionery products, the composition of the present invention comprises hydroxypropyl tapioca starch, thinned, gelatin and a suitable polyol; the components of the composition are present in such amounts that the pH of the dental plaque does not go below 5.7 after consumption of the confectionery product without sugar containing the indicated components. BD / crm *
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9504732.0A GB9504732D0 (en) | 1995-03-09 | 1995-03-09 | Starch composition for sugar-free confectionery |
| GB9504732.0 | 1995-03-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX9600918A MX9600918A (en) | 1997-07-31 |
| MXPA96000918A true MXPA96000918A (en) | 1997-12-01 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2949783C2 (en) | ||
| EP0561089B1 (en) | Low-cariogenic hydrogenated saccharide composition, process for obtaining the same and its use | |
| FI104431B (en) | Process for the preparation of selectively hydrogenated digestible polysaccharides | |
| RU2481771C2 (en) | Glazed product and its preparation method | |
| CA2947948C (en) | Chewy candy comprising a highly branched starch (hbs) and method for providing the same | |
| JP3366038B2 (en) | Low caries-inducing hydrogenated starch hydrolysate, its preparation method and use of this hydrolyzate | |
| EP2945492B1 (en) | Non-cariogenic jelly confectionary | |
| CA2102398C (en) | Starch jelly candy | |
| CA2145150C (en) | Delivery of fruit juice, acidulants and labile components into cooked candy base | |
| US5208061A (en) | Starch composition | |
| US5711975A (en) | Starch composition for sugar-free confectionery | |
| JP5492537B2 (en) | Sugar coating composition, bakery product coated with the sugar coating composition, and method for producing the bakery product | |
| CN116193992A (en) | Sugar coated confections with improved crispness | |
| JP2006528884A (en) | Hard caramel with retained colorant | |
| JPH0956342A (en) | Water content adjustor for foods | |
| MXPA96000918A (en) | Composition of starch for confiteria without azu | |
| EP0679340B1 (en) | Starch composition | |
| JP7336471B2 (en) | Gelatin-free confectionery and method of preparing such confectionery | |
| JP2012161260A (en) | Hard gummi candy with reduced surface recession | |
| JP2017046669A (en) | Non-gelatin viscoelastic composition and method for producing the same | |
| JP2000116343A (en) | Oleaster candy composition | |
| RU2783182C1 (en) | Method for obtaining jelly candies | |
| TW201639468A (en) | New color for gums and jellies | |
| JP2919605B2 (en) | Chewing gum |