The Relation between Composition and Texture of Chewing Gum

Abstract

The mechanical textural characteristics of 5 trial gum bases and 13 trial chewing gums were comparatively analyzed with the purpose of establishing an objective evaluation method for chewing gum, and we tried the scanning electron microscopic observation of microstructures of chewing gums. Then the textural outlines of gum base and chewing gum could be grasped at apparent viscosity by flowtester and viscoelasticity by dynamic apparatus. The hardness of gum bases increased in propotion to natural resin contents, but the apparent viscosity decreased when the contents were 25-75%. The dynamic viscoelasticity of masticated chewing gums was dependent on the kind of gum bases and saccharides.