Use of maltitiol in chewing gum compositions for improved physical stability.

摘要

A sugarless, anhydrous chewing gum composition, and products made therefrom which has a firm textural integrity and a soft ghew characteristic and very low-moisture content and low-moisture pick-up over time. The composition includes gum base in an amount of from 18% to about 75% by weight, and a low-moisture pick-up, texturizing sweetening/bulking agent in an amount sufficient to provide textural integrity and a soft chew characteristic over a period of time.