![]() ![]() History Various colors of bubble gum balls In contrast, the nonuniform deformation of polymers and crystallization induced by strain explain the strain hardening behavior at a high strain rate. ![]() Typically, the strain softening at a low strain rate manifests the disintegration of brittle networks within gums. Moreover, different values of Hencky strain rates can lead to either extensional viscosity plateaus before sagging (macroscopic failure) or necking (strain hardening) following a low/high strain rate. In particular, the LVE regime is absent with applying a constant Hencky strain rate, like the plastic flow in polycrystals or polymers. The stretching experiment shows gum cuds owning strain hardening during uniaxial extension. ![]() This distinction is mainly due to its on-purpose design, which allows it to form and maintain large, stable bubbles when blown up through sizeable shear stress on the tongue. Therefore, bubble gums can withstand more substantial stresses before break-up than normal chewing gums. On the contrary, bubble gums only show fractional recovery lower than 15%. This relatively high fractional recovery (the ability to recover its previous shape) is consistent with providing a satisfying sensory feel. The former demonstrates that fractional recovery, defined as the ratio between measured strain after deformation and recovered strain without adding shear stress, for chewing gums under moderate shear stress (~ 1000 Pa) is between 25% and 40%. Regarding plastic deformation, the nonlinear viscoelasticity can be explored through shear creep experiments (relaxation time) and the start-up of steady shear stress-controlled uniaxial/biaxial extension. Normally, this yield strain is less than 1%. Under it, gum cuds show elastic deformation that follows power-law behavior as a critical gel in the linear regime otherwise, exhibiting nonlinear responses with increasing shear stress (plasticity). Here the critical yield strain is defined as the modulus deviating about 10% from its initial value. ![]() The linear viscoelastic (LVE) property can be probed on pre-shaped gum cuds through a small isothermal strain deformation (i.e., below yield strain) under small amplitude oscillatory shear (SAOS). Based on these, it is helpful to characterize the intrinsic rheological properties of chewing gums for future improvement and optimization of commercial products’ texture and chewiness. Therefore, the distinct deformations under chewing can be affected by shear rate, shear strain, and shear stress applied through teeth. Mechanical Properties Īs a sort of chewing gum consisting of long-chain polysaccharides, bubblegum can typically exhibit linear and nonlinear viscoelastic behaviors. These materials allow for longer lasting flavor, a softer texture, and a reduction in tackiness. However, most modern types of chewing gum use synthetic gum-based materials. In modern chewing gum, if natural rubber such as chicle is used, it must pass several purity and cleanliness tests. Vanilla, cherry, lemon, and orange oil have also been suggested as ingredients. Ī natural bubble gum flavoring can be produced by combining banana, pineapple, cinnamon, cloves, and wintergreen. Esters used in synthetic bubble gum flavoring may include methyl salicylate, ethyl butyrate, benzyl acetate, amyl acetate or cinnamic aldehyde. While there is a bubble gum "flavor" – which various artificial flavorings including esters are mixed to obtain – it varies from one company to another. Bubble gum (or bubblegum) is a type of chewing gum, designed to be inflated out of the mouth as a bubble. ![]()
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