Code Name : INS 420
Source : Glucose
How : Polyol sorbitol is produced by hydrogenation of glucose in which hydrogen is passed into the liquid glucose at certain pressure and temperature in the presence of catalyst.
Why : Polyol sorbitol gives cooling effect. This acts as a bulking agent and also the base ingredient. It provides half the sweetness as compared to sucrose (table sugar).
Name : Magnesium Stearate or Magnesium salt of stearic acids
Code Name : INS 470 (iii)
Source : Industry
How : Magnesium stearate is produced when stearic acid (mostly from palm oil) reacts with magnesium oxide.
Why : Magnesium stearate acts as a lubricant in the production process, so that the ingredients do not stick to the equipment.
Name : Citric Acid
Code Name : INS 330
Source : Molasses
How : Citric Acid is produced by fermentation of molasses by Aspergillus Niger.
Why : Citric acid helps in maintaining the pH of the mints. It also provides mild sour taste.
Sucralose
Source : Sucrose
Code Name : INS 955
How : Sucrose is sourced from sugarcane. Sucralose is produced by chlorination (a process in which chlorine is introduced into the molecule of other component) of sucrose.
Why : Sucralose provides sweetness to Doublemint. It is listed last in the ingredients section because it is added in very low amount. But, it provides sweetness which is 600 times greater than normal sugar. (600x sweeter per gram than the per gram sweetness provided by table sugar). So they are used in very low quantity in the Doublemint.
Food colours impart colours to these mints. Usually the colour associated to the flavour is added. It is an orange flavoured Doublemint. The colours used are as follows,
Name : Tartrazine
Colour : Yellow dye
Name : Brilliant Blue FCF
Colour : Blue
Type : Artificial
Source : Industry
How : Colours are produced by using multiple chemicals in industry.
Why : The artificial colours impart colours to the Doublemint. The colours mentioned above are mixed together to provide green colour to the Doublemint.
- Natural Flavouring Substances
Flavour : Not mentioned
Source : Nature
How : Natural flavouring substances are produced by various methods; we can’t define the process because there is no mention of what particular flavour is added.
Why : Natural flavouring substances impart flavour to the Doublemint.
- Nature Identical Flavouring Substances
Flavour : Not mentioned
Source : Industry
How : The chemical structure of natural identical flavouring substances resembles to the chemical structure of the ‘Natural flavours’ such as a fruit but they are completely made in industry.
Why : Nature identical flavourings impart flavour to the Doublemint.
- Artificial Flavouring Substances
Flavour : Orange
Source : Industry
How : Artificial flavouring substances have chemical structure which do not resemble to the chemical structure of any ‘Natural flavours’ that exist in the nature and is completely made in industry or laboratory.
Why : Artificial flavouring substances impart flavour to the Doublemint.