Abstract: An extruded, centerfilled or coated confectionary material is provided which contains a probiotic which is capable of having a shelf life greater than about six months. A chewing gum production method is also provided which produces stick, centerfilled and coated chewing gum with probiotics without substantial loss of probiotics due to excess water, heat or pressure. Probiotics may be included in the chewing gum mass of the stick or coated chewing gum, in the liquid or powder center of a centerfilled gum, in the coating of the coated chewing gum, or as an additional layer upon the stick. The probiotics delivered to the oral cavity provide an oral health benefit to the consumer through suppression of pathogenic bacteria.

Abstract: Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes salatrim. Salatrim can be used in the base and/or gum as a plasticizer, softener, compatibilizer, and emulsifier. In an embodiment, salatrim is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including salatrim can be created and/or utilized pursuant to the present invention.

Abstract: Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes salatrim. Salatrim can be used in the base and/or gum as a plasticizer, softener, compatibilizer, and emulsifier. In an embodiment, salatrim is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including salatrim can be created and/or utilized pursuant to the present invention.