Abstract: A shaped chewing gum product made from a composition in the form of a semifluid conglomerate consisting essentially of an intimate mixture of substantially dry granulated sugar, the predominant particle size of which is between about 210 microns and about 850 microns, and substantially dry chewing gum base, with coloring and flavoring additives incorporated therein. The chewing gum product may contain different coloring and/or flavoring additives which are distinctly, visually and/or gustatively discernable in the product.

Abstract: An aerated gum confection having unique and desirable shape, texture and chewing characteristics is produced by preparing a plastic semi-solid candy mass, mixing the candy mass with a gum base and other desirable flavoring and coloring additives to form a generally homogeneous batch material thereof, forming the batch material into discrete bits and subjecting the bits to a vacuum environment, with simultaneous cooling, to expand the bits into an aerated gum confection.

Abstract: This invention is directed to an improved low density chewing gum or bubble gum product and method of making the same, characterized in that the same defines a matrix encompassing a network of gas filled cells, the density of the product being in the neighborhood of about 0.5. The invention further relates to a method of making said product which includes the steps of heating an essentially conventional gum formulation to a temperature at which the mass is a viscous liquid, whipping the mass, pouring the mass into molds, rapidly reducing the temperature of the mass while subjecting the same to vacuum and, after curing, removing the same from the molds.