These two polymers are diluted into water and then controlled for both pH and temperature, so that when an oily substance (such as a flavoring oil) is mixed into the solution, the molecules form a chemically crosslinked, shell-like film around each of the oil particles, resulting in the encapsulated flavor beads present in chewing gum! This process involves an aqueous solution with two or more oppositely charged polymers – one with positive charge (such as gelatin or agar), and another with negative charge (such as carboxymethylcellulose or gum arabic). While there are various methods for flavor encapsulation, the technique which is used to make the capsules in chewing gum is the chemical process called complex coacervation. The fruity flavor is released once you chew on the gum and break open the shells of the strawberry capsules to release the flavoring oils in your mouth. The gum will be studded and mixed with microcapsules filled with strawberry flavoring oils those are the beady dots you sometimes see on the chewing gum surface. So let’s say you have a stick of strawberry-flavored chewing gum. Chewing gums contain these little flavor microcapsules the core of each microcapsule is usually some sort of liquid flavoring, and the shell is made of crosslinked proteins which stabilize the core material, isolate the core from the chewing gum base, and will break apart in response to the shear forces of chewing to release the core flavoring. I know fall is almost here, but these bars are almost enough to make me wish for an extra week of summer.To get any sort of flavor in a chewing gum in the first place, a process called microencapsulation is used, in which a core of tiny flavor particles is surrounded by a shell coating to produce minuscule spherical capsules – we’re talking diameters of roughly a couple hundred micrometers in size. These bars are a little sweet, a little tart and a lot delicious. To take the bars over the top, fresh blueberries are folded into the filling, providing a pop of flavor and color. I haven’t used sweetened condensed milk much, and I had no idea it would create such a smooth, rich filling. They start with a thick, lemony graham cracker crust that’s topped with a tart, even more lemony filling. (Beware the pumpkin posts that await next month.) These lemon bars remind me a lot of cheesecake bars. Since I know I have little will power when it comes to pumpkin, it was imperative that I make these and soon. I put off making them until I realized that as soon as I made my first pumpkin dessert, there was no going back to summer ones. They were such a hit at her party that I knew I’d have to make them again before summer’s end. I first made these lemon bars for my friend Erin’s birthday. On a brighter note, that means there’s still time to enjoy summery desserts like this one. Sadly, it’s still August, which means the unofficial start of fall is still over a week away. Pumpkin, of course, is the reason I really look forward to fall every year. Fall weather is my favorite for several reasons, but one of the main ones is that it’s warm enough for sandals but cool enough for jeans and a cardigan. I am unbelievably ready for fall and all the things that come with it.
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