| 摘要 |
A non-stick chewing gum is disclosed. More specifically, a gum base is mixed with at least one pulverized natural food product that increases removability of the gum cud without sacrificing chewing sensation. In one embodiment, the particle size of the pulverized natural products containing fiber and other components (e.g. beans, fruit, nuts, vegetables, spices, ginseng, etc.) can range from 10 to 2000 microns in dimension before the chewing gum is chewed. The particles of the natural products can generate steric hindrance between the gum base and a contacted surface to reduce interfacial contact area therebetween and further enhance detackification effect of the chewing gum. |
