Non-staling gum composition with improved wrappability

摘要

A method of producing a sugar based chewing gum having good non-staling properties and improved wrappability is disclosed. The method includes the steps of mixing about 15 to about 35 parts by weight gum base with about 50 to about 80 parts by weight sugar, about 5 to about 30 parts by weight corn syrup, about 0.25 to about 2.0 parts by weight powdered sorbitol, effective amounts of flavor and optional color and other ingredients. The method requires that the sorbitol be mixed with the gum base prior to the time when more than one-half of the sugar is mixed with the gum base.