Nutrition Guide

Think Gum is a brand of functional chewing gum made by Stanford, California-based company Think Gum LLC. Its packaging claims to "enhance concentration and improve memory".[1] It supposedly works on the principle of context-dependent memory and because it contains caffeine, Ginkgo biloba, Bacopa, Vinpocetine, Guarana, Peppermint and Rosemary.[citation needed] The chewing gum is sugar free and contains 10mg of caffeine per piece.[2] The brand was introduced in late 2007. Think Gum was created by a Stanford University medical student who developed the product get more out of his studying.[3] It is sold at retailers such as 7-Eleven and also at various online

Xylitol is widely used in Finland, its "home country". Many Finnish confectioneries employ xylitol, or have a xylitol version available. Virtually all chewing gum sold in Finland is sweetened with xylitol.[citation needed] The formerly Spanish company Chupa Chups, now Dutch-Italian, makes a xylitol-based breath mint, Smint, that it markets worldwide. In China, Japan, and South Korea, xylitol is found in wide assortment of chewing gums. There is a brand of gum named "Xylitol" in all three countries. Japan also has a brand called "Xylish". In addition, when Extra introduced xylitol-containing products to Hong Kong and Guangdong, the word "xylitol" is transcribed into

"Pepsin" was the common name for pepsin chewing gum, a popular digestive aid composed of gum and pepsin enzymes extracted from butchered hog stomachs. Dr. Eugene Beeman first introduced the product in 1891. It is disputed whether or not the original recipe for Pepsi included the enzyme pepsin.[

Vegetable gum fiber supplements are relatively new to the market. Often sold as a powder, vegetable gum fibers dissolve easily with no aftertaste. They are effective for the treatment of irritable bowel syndrome (Parisi, 2002).[verification needed] Examples of vegetable gum fibers are guar gum (example brand Benefiber reformulated to wheat dextrin in 2006)[45] and acacia gum.

Xylitol is a "tooth friendly" sugar. Early studies from Finland in the 1970s found that a group chewing sucrose gum had 2.92 decayed, missing, or filled (dmf) teeth compared to 1.04 in the group chewing xylitol gums.[7] In another study, researchers had mothers chew xylitol gum 3 months after delivery until their children were 2 years old. The researchers found that the xylitol group had "a 70% reduction in cavities (dmf)."[7] Recent research[8] confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then "starves" harmful micro-organisms, allowing the mouth to remineralise

Some people are allergic to xanthan gum, with symptoms of intestinal gripes, diarrhea, temporary high blood pressure, and migraine headaches. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure.[2] Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created.[3]

Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose). In order of increasing number of mannose-to-galactose ratio: fenugreek gum, mannose:galactose ~1:1 guar gum, mannose:galactose ~2:1 tara gum, mannose:galactose ~3:1 locust bean gum or carob gum, mannose:galactose ~4:1 Galactomannans are often used in food products to increase the viscosity of the water phase.

One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical

Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. The commercial source may be either animal (cow- or hog-derived) or vegetable, derived primarily from soy bean and canola oil. They may also be synthetically produced. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

Gellan gum is a water-soluble polysaccharide produced by Sphingomonas elodea, a bacterium

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.

Studies have shown that xylitol chewing gum can help prevent ear infections[14] (acute otitis media); the act of chewing and swallowing assists with the disposal of earwax and clearing the middle ear, whilst the presence of xylitol prevents the growth of bacteria in the eustachian tubes (auditory tubes or pharyngotympanic tubes) which connect the nose and ear.[15] This action that xylitol has on bacteria in the back of the nose is explained on the following referenced website about the nasal application of xylitol.[16] When bacteria enter the body they hold on to the tissues by hanging on to a variety

Sorbitol is used in "sugar-free" mints and various cough syrups and is usually listed under the inactive ingredients. Sorbitol is a sugar substitute often used in diet foods (including diet drinks and ice cream) and sugar-free chewing gum. It also occurs naturally in many stone fruits and berries from trees of the genus Sorbus[1]. Sorbitol is also referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules).

Commercially, maltitol is a disaccharide produced by Corn Products Specialty Ingredients (formerly SPI Polyols), Cargill, Roquette, and Towa, among other companies. Maltitol is made by hydrogenation of maltose obtained from starch. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used especially in production of sweets: sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream.

As a food additive, gellan gum is used as a thickener, emulsifier, and stabiliser. It has E number E418. It was an integral part of the now defunct Orbitz soft drink.

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