Abstract: Substantially anhydrous, non-staling chewing gum composition containing a homogenous premixture of a chewing gum base and a polyisobutylene having an average molecular weight of about 20,000 to about 100,000 in combination with a sweetening agent.

Abstract: A hydrophilic plasticizing system which comprises a solution wherein gelatin is dissolved in a solution of sorbitol, glycerin and water and a chewing gum composition, which comprises: a chewing gum base, sweetening agent and the hydrophilic plasticizing system.

Abstract: Moist chewing gum composition comprising gum base, solid sweetener and liquid sweetener, about 10 to about 35% sucrose fondant and about 0.05 and 1.5 D.C.L. units sucrose inverting enzyme dissolved in a mobile carrier per 100 g of the composition. The composition has an initially firm texture convenient for processing and packaging, and develops and retains a soft moist texture as a result of inversion of sucrose dissolved in the liquid phase of the fondant to produce the humectant sugars glucose and fructose.

Abstract: A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from about 1% to about 15% fat with m.p. above 22.degree. C. and about 0.1% to about 10% whipping agent dispersed in a water-soluble, sweet-tasting chewy candy matrix which forms about 55% to about 90% of the blend. The center filling has a chewing consistency similar to that of the casing so that at first bite through the confection the center filling is not readily distinguishable. The center filling imparts prolonged release of sweetness and of flavor (when present in the center filling) and an improved size perception as compared with chewing gum items of similar size.