Abstract: Disclosed herein are chewing gum compositions having fat polymorphs that are predominantly beta prime and/or beta over alpha. Also disclosed are methods of forming chewing gum compositions having predominantly beta prime and/or beta fat polymorphs which have sufficient textural properties to be processed into wrapped/packaged chewing gum products or coated to coated chewing gum products. Improved methods of forming and conditioning chewing gum to reduce costs, cut down on conditioning time, and to improve gum sensory properties are disclosed.