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    Injection Moulding of Confectionery Materials

    Gelatin fruit gums based on a Maynard’s standard recipe were successfully injection moulded at 85% solids by use of a 16% gelatin (100 bloom) mixture at a 1.42:1 gelatin water ratio, with a cylinder temperatur...

    A. A. Collyer, M. J. Bennett, R. H. Mayhew… in Third European Rheology Conference and Gol… (1990)