Abstract: A bubble gum having strengthened membrane forming properties wherein the base contains vinyl acetate resin filler emulsifiers, flavor color and fragrance and includes 2.5% to 15% by weight of a fat or oil ingredient, not less than 15% by weight of rubber and 15 to 17 parts by weight wax, said base being free of ester gum.

Abstract: A frozen dessert such as ice cream or ices with chewing gum supporting the frozen dessert is provided. The stick chewing gum is prepared using anhydrous glucose as a sweetener without use of sucrose and subjected to two separate aging steps, especially to a second aging at -10.degree. to -5.degree. C.

Abstract: A single step process for preparation of chewing gum is disclosed wherein all materials comprising gum base materials including natural resin, vinyl acetate resin, polyisobutylene, ester gum, emulsifier, filler and others on one hand, as well as chewing gum additives including sucrose, glucose, starch hydrolysate, artificial sweetener, flavor, colorant and others on the other hand were charged into a single apparatus and kneaded simultaneously in a single step.As the kneading apparatus, and intensive mixer, a Banbury mixer or a pressure type kneader may be employed.

Abstract: A center-filled chewing gum containing a flavored liquid center fill in which a natural emulsifier is added to a flavored liquid center fill.

Abstract: A gum base for the coldproof chewing gum comprises 0 to 15% of natural resin, 10 to 20% of vinyl acetate resin, 6 to 16% of ester gum, 12 to 25% of rubber, 12 to 20% of wax, 14 to 20% of emulsifier and 10 to 20% of filler. The coldproof chewing gum may be combined with a frozen dessert such as an ice cream. A coldproof bubble chewing gum is also disclosed.

Abstract: A chewing gum comprising a conventional gum base, sweetening agents, conventional chewing gum additives and others and at least an amino-carbonyl reaction product is disclosed. The amino-carbonyl reaction product is incorporated into the chewing gum either through reaction of amino acids with sugars during preparation of the chewing gum base or through direct addition thereof upon preparation of the chewing gum per se.

Abstract: A chewing gum base consisting of about 18 to 40% by weight of rubber and about 82 to 60% by weight of basic materials of a chewing gum and a combination of this chewing gum base with ordinary chewing gum additives and fatty matter.

Abstract: A chewing gum base containing natural rubber, basic gum additives and a decomposition product obtained by thermally decomposing natural rubber at a temperature of 200.degree. C. to 350.degree. C. in an inert atmosphere and removing low boiling point fractions up to 160.degree. C. at a pressure of approximately 1 mm Hg.

Abstract: A center-filled chewing gum containing a flavored liquid center fill in which an emulsifier is added to a flavored liquid center fill.