• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.25-28
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• 1992

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

• The Inventors News
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• no.37
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• pp.7-7
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• 2005

랑즈벵의 `초음파 탐지기` - 야마모토의 `츄잉껌` - 오노의 `커터 칼` - 말 타는 기분이 드는 자전거

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.122-126
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• 1992

The shelf-life of wrapped chewing gum(7 sticks) under the climate condition of Seoul was predicted by using moisture gain equation to reach safe moisture limits of 3.16% (dry basis). The overall water vapor permeability of multilayer packaging material was about 0.00045g water/pack day mmHg. The water activity of chewing gum at any temperature was predictable using Clausius-Clapeyron equation. The most significant loss of shelf-life was occurred between June and July, and most products reached the end of shelf-life at July and August. The product which were made in October and November had the longest shelf-life as seven months.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.762-767
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• 2010

This study evaluated daily intakes of BHT, BHA, and TBHQ in Korean. The daily intakes were estimated using both a dietary survey approach and food supply survey approach. In the dietary survey approach, individual dietary intake data from the Korea National Health and Nutrition Survey in 2005, as well as analytical results of BHT in 131 samples, BHA in 134 samples, and TBHQ in 104 samples, were used to assess daily intakes of the antioxidants. In the food supply survey approach, both total production amounts of BHT, BHA and TBHQ and maximum permitted levels of the antioxidants were used to calculate daily intakes. In the dietary survey results, the average daily intakes of BHT, BHA and TBHQ were 0.8, 0.5, and 0.3 ${\mu}g$/kg body weight/day, respectively, and below 0.2% of the ADI (acceptable daily intake) set by JECFA (Joint FAO/WHO Expert committee on Food Additives). In the food supply survey approach, the average daily intakes of BHT, BHA,and TBHQ were all 0.3 mg/kg body weight/day. The ratios of ADI were 97, 60, and 40%, respectively. According to these results, daily intakes of BHT, BHA, and TBHQ in Korean are lower than the ADI.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.322-326
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• 2014

According to Centers for Disease Control and Prevention (CDC, USA) recently it was reported that the children (< 5 year-old children) were more susceptible to Foodborne-illness. Confectionery products should be strictly controlled because they are children-preferred foods. Ministry of Food and Drug Safety (MFDS, South of Korea) tried to monitor contamination of organisms in confectionery products (such as biscuits, candies, chewing gums and ice candies) distributed in South Korea. MFDS evaluated the levels of indicator organisms: total aerobic bacteria, coliforms, Escherichia coli as well as the levels of food-borne illness organisms: Staphylococcus aureus, Bacillus cereus, Clostridium perfringens. Experimental plans for microbiological test were in accordance with the International Commission on Microbiological Specifications for Food (ICMSF). For this study, 1,005 samples were collected and from Seoul and Gyeongin region, South Korea. The average level of total aerobic bacteria in 1,005 samples was 1.7 log Colony Forming Unit(CFU)/g and the detection rate was 26.8%. The average level of Bacillus cereus was detected in 1.7 log CFU/g and the rate was 0.9%. There was no detection of coliforms, Escherichia coli, Staphylococcus aureus and Clostridium perfringens. The results of this study will be provided as the basic data to set the reasonable microbiological criteria of Korea Food Code.

• Journal of Global Scholars of Marketing Science
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• v.16 no.2
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• pp.55-75
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• 2006

This study aims to identify the unknown essential condition to form the blue ocean market, in addition to the innovation of customer value which does not become a sufficient condition though it is one of the essential conditions to form a blue ocean market, and induce companies to take a firm foothold in the blue ocean market after going to the blue ocean market by segmenting the market after setting up appropriate strategies. On the basis of those goals of this study, we dealt with subjects like the problem of approaching the market that possesses factors of differentiated value innovation, the segmentation of value innovative market, the problem about the major variables that shed light on the character of blue ocean optical illusion market, the strategy for following companies to enter the market, which we applied to the actual analysis based on the investigation into the literature related to value innovation and blue ocean strategy, investigation into the actual cases and objective data. We analysed a domestic refrigerator market and a domestic chewing gum market as representative examples of durables and nondurables and segmented each market on a value innovation market. We discovered the blue ocean and the blue ocean's illusive market of the two markets. I've mentioned and studied the characters of those positively.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.893-899
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• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.303-311
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• 2015

This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.