Abstract: Comestible compositions such as chewing gum containing freely dispersed L-aspartic acid sweetening agent derivative, moisture, and optionally, a manufacturing heat history of at least 115.degree. F., are rendered storage stable relative to the retention of recoverable levels of the L-aspartic acid derivative by adding freely dispersed hydrogenated starch hydrolysate thereto, thereby allowing for the effective use of relatively low levels of such L-aspartic acid derivative therein.

Abstract: A chewing gum is provided which has a soft consistency, an easy bite through, improved flavor characteristics and shelf-life and does not stick to its wrapper. These advantages are attained through the use of pure fructose syrup in place of corn syrup as a sweetener-plasticizer-bulking agent.

Abstract: A gum base is provided which has excellent film-forming properties and thus is particularly suited for use in a bubble gum. The gum base contains 50 to 80% ester gums and a unique fatty acid or fatty acid ester plasticizer, such as glycerol monooleate, and is free of conventional fillers. A bubble gum containing such gum base is also provided.

Abstract: A stable liquid red beet color is provided which may be stored at room temperature and which is formed of spray-dried liquid red beet color carried on a solid medium, such as gum arabic or maltodextrin, which is dispersed in a liquid medium, such as glycerin, hydrogenated vegetable oil or propylene glycol.A chewing gum containing the above stable liquid red beet color is also provided.

Abstract: A reduced calorie chewing gum is provided which does not decrease in viscosity upon chewing and contains less than 65% water-solubles, such as sugars and/or sugar alcohols such as sweeteners, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 40% by weight, softeners, such as lecithin, and optionally synthetic non-caloric sweeteners, such as aspartame, saccharin, or cyclamates. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Abstract: A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum formed of a non-SBR gum, will be of a generally soft consistency, a moisture content of at least about 5% up to about 10% by weight of the core, while the outer shell portion will provide a protective layer or coating for the core portion to inhibit sweating and stickiness and thereby allow for use of conventional wrapping machines.

Abstract: A synthetic non-styrene-butadiene rubber gum base is provided which has non-stick properties, retains its softness over extended periods of time even without the presence of antioxidants and improves or extends sweetness and flavor when used in either sugar or sugarless chewing gums and contains polyisobutylene and a mixture of polyvinyl acetate, triacetin and glyceryl monostearate as film forming-plasticizing agents together with polyterpene, polyethylene, wax, glyceryl monostearate, fatty acid esters and filler. A chewing gum containing this gum base and method for preparing same are also provided.

Abstract: A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum will be of a generally soft consistency, substantially softer than that ordinarily employed in chewing gums of conventional structure, while the outer shell portion will provide a protective layer or coating for the core portion to inhibit sweating and stickiness and thereby allow for use of conventional wrapping machines.

Abstract: An improved method for applying a sugarless coating containing sorbitol to chewing gum pieces and confections by using a single coating syrup containing sorbitol and/or other non-sugar sweetener, an adhesion or binder component, such as gum arabic, a filler-anti-stick component, such as calcium carbonate, and a dispersing agent, such as titanium dioxide.

Abstract: A tobacco-flavored chewing gum is provided which does not decrease in viscosity upon chewing inasmuch as it is preferably essentially free of water-solubles, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 50% by weight, softeners, such as lecithin, synthetic non-caloric sweeteners, such as aspartame, saccharin or cyclamates, and tobacco flavors and/or natural tobacco. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Abstract: Center-filled chewing gum is provided which includes as the center fill a dispersion of a thickener, such as carboxymethyl cellulose in glycerin, the glycerin functioning as both a sweetener and carrier, and the thickener functioning to retard increase in viscosity of the glycerin.

Abstract: A chewing gum is provided which initially has a relatively hard texture making it easy to wrap and which subsequently changes to a relatively soft texture facilitating easy bite through. The above chewing gum includes gum base, corn syrup, solids and one or more liquid moisturizers initially separated from the corn syrup solids, together with optional sweeteners and bulking agents, softeners and the like.A method for preparing the above chewing gum is also provided.

Abstract: An improved sugar-containing chewing gum is provided which has long-lasting sweetness, soft and smooth consistency, an amorphous bite through and enhanced flavor and is non-sticky, and is formed of gum base, a premixed recrystallized combination of liquid and solid sweeteners which preferably include high fructose syrup alone or together with liquid glucose, corn syrup, sorbitol syrup and/or invert sugar in combination with sucrose or sorbitol and water, and flavors, softeners, and other conventional chewing gum ingredients.The above chewing gum formulation will have a short nougat-like or fondant-like structure and is particularly suitable as a non-stick bubble gum which does not stick to its wrapper.

Abstract: A chewing gum is provided which has improved softness and flexibility retention, and prolonged shelf life and contains as a plasticizer and sweetener a combination of a hydrogenated starch hydrolysate and sorbitol, and optionally, mannitol, glycerin, and/or gum arabic. The above chewing gum has been found to have excellent extrudability properties and may be used in making sugarless bubble gums, standard sugarless gums as well as center-filled gums.

Abstract: A chewable chewing gum base is provided which is substantially calorie-free, does not decrease in viscosity upon chewing inasmuch as it is essentially free of water-solubles, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 50% by weight, softeners, such as lecithin, synthetic non-caloric sweeteners, such as aspartame or cyclamates, and flavors. The chewable gum base includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Abstract: Center-filled chewing gum is provided which includes as the center fill an aqueous solution containing hydrogenated starch hydrolysate which may function as both a sweetener and humectant for retarding increase in viscosity of the aqueous solution.

Abstract: A new method is provided for applying a soft flexible sugar coating to soft chewing gum pieces which method requires that a sugar coating be applied to fresh soft chewing gum substantially immediately (within 3 hours) after the chewing gum is prepared and without first subjecting such chewing gum to the normal 24 to 48 hour conditioning period. The resulting coating takes the form of a continuous soft flexible protective shell which tightly adheres to the soft chewing gum piece, locks in freshness and imparts a long-shelf life thereto. The chewing gum piece produced by the above method remains soft even after prolonged periods of storage.The coated chewing gum produced by the above method is also provided.

Abstract: A sugarless coating containing sorbitol in a crystalline form is provided which is applied to chewing gum pieces and confections.

Abstract: A chewing gum which includes a water-soluble phase formed of aqueous softener, such as sorbitol syrup, and a first sweetener, such as sorbitol or sugar, in particulate form dispersed throughout the aqueous softener, and a relatively water-insoluble phase formed of a plurality of separate and distinct masses suspended in and dispersed throughout the water-soluble phase, each of the masses being formed of particles of gum base and particles of a second sweetener, such as mannitol and/or sorbitol or sugar, enveloped by particles of gum base.The relatively water-insoluble phase including gum base particles and/or the water-soluble phase further includes hydrogenated starch hydrolysate.

Abstract: A xylitol-coated chewing gum is provided which delivers an intense instantaneous cooling effect. The xylitol coating has a pleasant smooth feel and which coating is applied via a coating syrup containing from about 55 to 70% solids of which from about 95 to about 99.5% is xylitol.