Abstract: Chewing gums and chewing gum bases having at least one natural elastomer or natural elastomer system and at least one edible additive are disclosed.

Abstract: An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when extruded as a lone layer or as one layer in a multiple layer confection. A process for creating the hard and brittle confection layer, which takes into account the rate of crystal growth of the saccharides is used to make the confection.

Abstract: A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.

Abstract: The present invention relates to a multiple portion confectionary product that has multiple textures and provides multiple sweetener release profiles and to the process for making the confectionary product. More specifically the invention relates to a multiple portion confectionary product wherein the confectionary product consists of a dry foam portion and a chewing gum portion.