| 摘要 |
A soft starchy chewing gum capable of retaining its softness in an atmosphere of very low temperature contains, in substitution for a portion or all of sweetening malt honey, a preparation comprising a source of an alpha -starch consisting essentially of amylopectin, and a total water content of about 0.3 to 12% by weight which contributes to providing the soft starchy chewing gum with a consistency similar to rice cake. The chewing gum may be fabricated into a stuffed chewing gum enclosing a center filling, such as bean jam, jelly, ice-cream or the like.
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