GLUTEN-ENRICHED BIODEGRADABLE GUM BASE

Abstract

A gum base comprising from 30% to 70% by weight of an elastomer, from 1% to 20% by weight of wheat gluten, from 1% to 20% by weight of plasticizer and from 5% to 25% by weight of wax, a chewing gum comprising such a gum base and a method for producing such a gum base and/or such a chewing gum.

Claims

1. A gum base comprising 30% to 70% by weight of an elastomer, 1% to 20% by weight of wheat gluten, 1% to 20% by weight of plasticizer, 5% to 25% by weight of wax, and 0 to 25% by weight of mineral filler.

2. The gum base as claimed in claim 1, characterized in that the plasticizer is glycerol and in that the gluten/glycerol weight ratio is between 1/3 and 2/3.

3. The gum base as claimed in claim 1, characterized in that said wax is a mixture of waxes comprising at least a first wax having a melting point of between 60 and 65 C. and at least a second wax having a melting point of between 80 and 85 C.

4. The gum base as claimed in claim 1, characterized in that it has a temperature at the loss factor tan delta peak of between 33 and 45 C. and a drop in dynamic modulus of elasticity E between 2 and 20 C.

5. The gum base as claimed in claim 1, characterized in that it comprises a mixture of an elastomer having a temperature at the loss factor tan delta peak above 45 C. and/or a drop in dynamic modulus of elasticity E above 22 C., and of an elastomer having a temperature at the loss factor tan delta peak below 33 C. and/or a drop in dynamic modulus of elasticity E below 1.2 C.

6. The gum base as claimed in claim 1, characterized in that said wax is of natural origin.

7. A chewing gum comprising: 20% to 40% by weight of a gum base as claimed in claim 1, 2% to 15% by weight of a plasticizer, 20% to 60% by weight of a sweetening agent, 0 to 0.5% of at least one intense sweetener, 0 and 1% by weight of a dye, 0.5% to 15% by weight of a flavoring, said chewing gum having a water content of less than 5%.

8. The chewing gum as claimed in claim 7, characterized in that it has a sweet-coating layer.

9. A method for producing a gum base, characterized in that it comprises: a step of heating from 30% to 70% by weight of an elastomer at a temperature of between 30 and 45 C., a step of adding from 1% to 20% by weight of a vital wheat gluten, a step of adding from 1% to 20% by weight of a plasticizer; a step of adding from 5% to 25% by weight of at least one wax typically having a melting point between 50 and 90 C., and a step of adding from 0 to 25% of mineral fillers.

10. A method for obtaining a chewing gum, characterized in that it comprises: a step of providing a gum base, comprising 30% to 70% by weight of an elastomer, 1% to 20% by weight of wheat gluten, 1% to 20% by weight of plasticizer, 5% to 25% by weight of wax, and 0 to 25% by weight of mineral filler, or implementing a method for producing a gum base as claimed in claim 9, a step of mixing from 20% to 40% by weight of said gum base with 3% to 15% by weight of a plasticizer, 20% to 60% by weight of a sweetening agent, 0 to 0.5% of at least one intense sweetener.

11. The gum base as claimed in claim 1, characterized in that the wax has a melting point of between 50 and 90 C.

12. The gum base as claimed in claim 6, characterized in that said wax comprises a plant or mineral wax and/or wax of animal origin.

13. The gum base as claimed in claim 6, characterized in that said wax candelilla wax, carnauba wax, sugarcane wax, rice bran wax, bayberry wax, sunflower wax, cocoa butter, shea butter, Japan wax, beeswax, lanolin and/or whale wax.

14. The chewing gum as claimed in claim 7, characterized in that

15. The gum base as claimed in claim 1, characterized in that said at least one intense sweetener is chosen from sucralose, potassium acesulfame, aspartame, and a mixture thereof.

16. The method for producing a chewing gum according to claim 10, wherein the mixing step further comprises mixing 0.5% to 15% by weight of a flavoring and/or 0 to 1% by weight of a dye.

17. The method for producing a chewing gum according to claim 10, further comprising a sweet-coating step.

18. The method for producing a chewing gum according to claim 10, further comprising a gumming step preceding the sweet-coating step.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0075] FIG. 1: Evaluation by DMTA of the rheological characteristics of a Dreyco gum base.

[0076] FIG. 2: Comparison of the temperatures of the peaks of the modulus of elasticity E and of the loss factor Tan of the gum bases.

DETAILED DESCRIPTION OF EMBODIMENTS

Examples

Example 1 Establishment of Recipes for Chewing Gums Comprising Gluten

[0077] Various chewing gum recipes were developed in order to reduce a portion of the synthetic gum of the chewing gum with vital wheat gluten so as to increase the percentage of biodegradable product in the chewing gum compositions (see table 1).

TABLE-US-00001 TABLE 1 Gum base recipes in which a portion of the synthetic gum has been replaced with gluten Recipe A Recipe B Recipe C Recipe D (% by (% by (% by (% by Ingredients weight) weight weight weight Synthetic gum base 61.73 58.13 47.14 50.65 Vital wheat gluten 3.23 5.87 14.06 11.23 (AMYGLUTEN) Glycerol 1.62 2.93 7.03 5.74 Beeswax 5.392 5.33 4.95 5.22 (Stearinerie Dubois) Carnauba wax 10.782 10.67 10.42 10.44 (NATUROCHIM) Talc 12.13 12 11.46 11.75 Calcium carbonate 5.12 5.07 4.95 4.96

[0078] The complete recipes are set out in table 2. The ingredients in bold represent the gum base recipe, the other ingredients being those of the chewing gum.

[0079] In order to develop a recipe for a chewing gum having sensory characteristics closer to the chewing gums on the market, the synthetic gum bases used are those described in example 2

TABLE-US-00002 TABLE 2 Chewing gum recipes in which a portion of the synthetic gum has been replaced with gluten Recipe A Recipe B Recipe C Recipe D (% by (% by (% by (% by Ingredients weight) weight weight weight Synthetic gum base 22.9 21.8 18.1 19.4 Vital wheat gluten 1.2 2.2 5.4 4.3 (AMYGLUTEN) Glycerol 0.6 1.1 2.7 2.2 Beeswax (Stearinerie 2 2 1.9 2 Dubois) Carnauba wax 4 4 4 4 (Naturochim) Talc 4.5 4.5 4.4 4.5 Calcium carbonate 1.9 1.9 1.9 1.9 Pulverulent sorbitol 42.6 42.4 41.7 41.9 MERISORB200 Pulverulent maltitol 6.4 6.4 6.3 6.3 MALTILITEP200 Maltitol syrup 5.6 5.5 5.5 5.5 MALTILITE5580 Glycerol 2.4 2.4 2.3 2.3 Soybean lecithin 0.9 0.9 0.9 0.9 Sucralose 0.05 0.05 0.05 0.05 Acesulfame K 0.1 0.1 0.1 0.1 Powdered flavoring 2.4 2.4 2.3 2.3 Liquid flavoring 2.4 2.4 2.3 2.3 Titanium dioxide 0.1 0.1 0.1 0.1

[0080] Tests on the Degree of Gluten Incorporation

[0081] Gluten is a protein which has very advantageous viscoelastic properties. However, its viscoelasticity is lower compared with the elastomers commonly used in the formulation of the gum bases on the market. Consequently, this may result in a chewing gum texture that is significantly softer after a few seconds of chewing or even deliquescent, depending on the level of incorporation. Thus, above 20% by weight of gluten in the gum base, the inventors observed a deliquescence of the gum base obtained after 1 to 3 minutes of chewing, which did not make it possible to validate this mixture.

[0082] When the degree of gluten incorporation into the gum base is between 0% and 10%, the sensory tests showed that a degree of incorporation of less than or equal to 4.3% allows the production of a chewing gum that is comparable to the products normally sold, whereas a high degree produces a chewing gum which is still entirely presentable and consumable, but is however not quite as close to the usual products in terms of texture.

[0083] Tests on the Amount of Glycerol, Glycerol/Gluten Ratio

[0084] The inventors noted that the amount of glycerol to be added to the mixture and in particular the gluten/glycerol ratio is important in order to obtain a homogeneous mass that can be easily mixed with the other components and that makes it possible to produce a chewing gum under good conditions.

[0085] The ratio of glycerol in the gum base also allows hydration of the gluten and the acquisition of a flexible structure.

[0086] Such hydration gives the gum base a smooth structure in the mouth which is not observed by adding water.

[0087] After numerous tests, the inventors noted that the mixture temperature reduced below 45 C. makes it possible to preserve the elastic properties of the mass. This involves decreasing the temperature of the jacket of the blender. The inventors showed that a temperature of 35 C. instead of 50 C. in the context of a conventional method for producing chewing gum was particularly advantageous. In addition, a temperature of more than 30 C. applied during the mixing makes it possible to improve the mixing of the materials and provides the desired elasticity properties in the gluten.

[0088] Tests on the Choice of Waxes or Fats and the Amount of Wax

[0089] The inventors showed that a final texture comparable to that of a chewing gum on the market cannot be obtained without the addition of wax. More particularly, the inventors demonstrated that an amount of less than 5% of wax in the gum base is insufficient to give a texture comparable to that of a chewing gum on the market. In addition, the tests showed that above 25% of wax, a significant increase in the firmness of the chewing gum obtained is noted, as is a decrease in its elasticity. Furthermore, during the implementation of the method, such compositions show a brittle texture which hampers the steps of laminating and cutting up the chewing gum. Natural waxes were preferred. The waxes provide the formula with better cohesion together and thus reduce the risk of disintegration. These waxes are selected with a very high melting point in order to also compensate for the loss of firmness linked to the introduction of gluten. The various waxes or fats with a high melting point that are used have the following melting points: [0090] candelilla wax 70 C., [0091] carnauba wax 85 C. [0092] rice bran wax (E908) 78 C. [0093] beeswax 65 C. [0094] glyceryl dibehenate 70 C. [0095] stearine TP1200 69.6 C.

[0096] Tests were carried out on various waxes. The first tests show that the presence of wax clearly improves the texture of the gum base compared with the absence of wax. Nevertheless, some gum bases stand out through their much improved characteristics. Only the best gum bases were used for the production of chewing gums and were evaluated by sensory analysis.

[0097] The sensory evaluation of the chewing gums was the subject of a strict protocol implemented by a panel specifically trained for tasting chewing gums. The chewing gum tasting protocol is documented, it is more particularly described in Formulation and production of chewing and bubble gum by Douglas Fritz (Kennedys Books Ltd)Hardcover (2008). This protocol is organized in 3 phases.

[0098] The initial phase corresponds to the bite in the mouth for the first 10 seconds of tasting; the intermediate phase up to 3 minutes describes precisely the sensory properties of the chewing gum in terms of hydration, texture and aromatic perception since it is during this period that most of the flavorings and sweeteners are extracted from the matrix. The final phase beyond 3 minutes characterizes the degree of stability of the chewing gum properties over time, in terms mainly of consistency and aromatic perception.

[0099] The organoleptic parameters were evaluated by a trained panel made up of 9 individuals.

TABLE-US-00003 TABLE 3 Wax Processability Sensory tests Candelilla wax Non-tacky Not tested since mixture Gluey not sufficiently homogeneous Non-flexible, dry, non-homogeneous structure of the mixture obtained, loss of elasticity Rice bran wax Flexible but no elasticity Not tested since mixture (E908) Non-homogeneous not sufficiently homogeneous mixture Carnauba was Mixture relatively Feeling of non-homogeneity flakes homogeneous in the mouth Very dry on bite and crunchy Pulverulent Relatively Good bite, does not carnauba wax flexible and disintegrate in the mouth elastic mixture Slight shrinking in the mouth 1% Behavior during mixing Texture close to a gluten- carnauba wax close to that of a standard free CG 2% beeswax gluten-free CG Does not disintegrate Maintains firmness until the end of tasting Sprayed Relative elasticity and Good firmness on bite glyceryl dryness Rapid disintegration dibehenate Powdered Dry on cutting up Good firmness on bite stearine Breaks easily Sticks to the teeth and then TP1200 disintegrates

[0100] During the initial phase (first 10 seconds) the bite hardness, the cohesion, the speed of perception and the aromatic intensity are evaluated. During the intermediate phase (10 seconds to 3 minutes) the hydration (time taken by the matrix to absorb saliva), the cohesion, the texture (smooth to granular), the tackiness on the teeth, the aromatic intensity, the sweetness and the refreshing power are evaluated. Finally, during the final phase (3 to 6 minutes) the hardness, the texture, the tackiness on the teeth, the size of the chewing gum in the mouth, the form in the mouth (between two chews), the consistency and the width of the line when the chewing gum is drawn are evaluated. The evaluation system uses a 5-point system corresponding to five grades or scores for each of the descriptors. All of the parameters defined above were tested (initial phase, intermediate phase and final phase). The scores and all of the parameters tested are described in table 3 above.

[0101] At the end of these tests, it is noted that the addition of beeswax, used alone, gives the final chewing gum flexibility and binding. However, the chewing gum softens and then rapidly disintegrates in the mouth.

[0102] The addition of carnauba wax, used alone, gives the final chewing gum firmness and thus makes it possible to prevent disintegration. However, the size of the chewing gum in the mouth rapidly shrinks.

[0103] The combination of beeswax and carnauba wax makes it possible to improve the processability and the sensory properties by providing the correct firmness in the mouth and by preventing disintegration during chewing.

[0104] A carnauba wax/beeswax ratio of 33/66 makes it possible to produce a chewing gum with a suitable texture, which is neither too soft nor too firm, improved with respect to the use of one or other alone, even if the chewing gum does not yet have a texture identical to that of a conventional gluten-free chewing gum. A carnauba wax/beeswax ratio of 66/33 makes it possible to obtain the mechanical properties sought in terms of DMTA analyses with a temperature at the peak of the loss factor tan delta of between 33 and 45 C. The carnauba wax/beeswax ratio of 66/33 provides a processability close to that of a conventional chewing gum in terms of flexibility, tackiness and homogeneity in the mixer, and also appropriate sensory properties by providing flexibility and firmness throughout chewing while at the same time maintaining a smooth texture in the mouth.

[0105] Talc and Calcium Carbonate

[0106] The inventors noted that calcium carbonate is more effective than talc in terms of providing firmness. However, calcium carbonate gives a final product with sensory properties that are less pleasant in the mouth. The tests made it possible to show that the combination of calcium carbonate and talc conferred better characteristics than one or other of these products separately.

[0107] Nevertheless, an amount of greater than 2% for calcium carbonate results in the production of a chewing gum that is too powdery/gritty in the mouth, and 7% of talc, also induces a mass that is too dry, making the lamination step very difficult.

Example 2: Selection of the Gum Bases

[0108] Hardness Characteristics of the Gum Base

[0109] A large number of gum bases on the market were used as a mixture with gluten in order to determine the gum(s) allowing partial replacement with gluten.

[0110] Various gum bases were analyzed alone or in the compositions of some embodiments of the invention in order to better characterize and compare these gum bases with those of some embodiments of the invention.

[0111] The gum bases tested are the Dreyco, Geminis and Excel gums from the producer Cafosa.

[0112] The elasticity of the gum bases used was analyzed by the DMTA technique (Dynamic Mechanical Thermal Analysis, Tritec 2000 equipment sold by Triton Technology Ltd). More particularly, the DMTA equipment is used in single cantilever bending mode. The sample is placed between two attachment jaws and undergoes mechanical sinusoidal vibration stresses allowing the mechanical properties of the sample to be measured.

[0113] The gum base samples are prepared according to the following dimensions: width of between 12 and 12.7 mm, thickness of between 3.2 and 4.5 mm, distance between the jaws of between 5.0 and 5.5 mm.

[0114] Each series of tests is carried out according to an identical protocol: temperature increase from 100 C. to +100 C., according to a temperature gradient of 2 C. per minute, a displacement of 0.05 mm and a frequency of 1 Hz. These parameters require cooling reinforced by means of liquid nitrogen, so as to cover the temperature range beginning at 100 C.

[0115] This technique allows an evaluation of the rheological characteristics of the gum base in particular (FIG. 1) [0116] the modulus of elasticity (E) corresponding to the elastic characteristics of the gum, [0117] the loss modulus (E) corresponding to the viscous characteristics of the gum, [0118] the loss factor tan providing information on the viscoelastic properties of the gum.

[0119] The glass transition phase is a characteristic which determines the texture of the gum and consequently of the final chewing gum. This glass transition phase is characterized by an abrupt drop in the values of the modulus of elasticity, also corresponding to a drop in the loss modulus, and to a peak of the loss factor tan .

[0120] The analysis is repeated in an identical manner on several synthetic gum bases on the market and also on the gum base of an embodiment of the invention. The results obtained are indicated on the graph in FIG. 2. The important values are also compiled in summarizing form in the graph (FIG. 2).

[0121] Three groups are clearly identifiable by comparison in particular of the modulus of elasticity E and of the loss factor Tan . The principle of the measurement by DMTA is to subject the gum base material to a mechanical stress, under the influence of an increasing temperature gradient. Dynamic mechanical analysis subjects the sample to an oscillating force and measures the amplitude of the displacement resulting therefrom.

[0122] A hard gum will be characterized by a late drop in the modulus of elasticity, that is to say corresponding to a higher temperature, and also a peak of the loss factor Tan appearing at a higher temperature.

[0123] The results show that the Dreyco gum from the Cafosa producer has very high hardness characteristics with a drop in E at 1.2 C. and a Tan peak at 51.8 C.

[0124] Conversely, the Geminis gum from the Cafosa producer has a very low hardness which is characterized by a modulus of elasticity E which declines first with an inflection point at 22.5 C. and two Tan peaks at 9.5 C. and at 27.6 C.

[0125] These gum bases were tested alone or as a mixture in the gum base recipes of table 1 and in the chewing gum recipes of table 2.

[0126] Sensory tests showed that the Dreyco and Geminis gums from the Cafosa producer were not the best for obtaining a chewing gum comprising gluten with good characteristics.

[0127] The tests showed that the Geminis soft gum base gives the chewing gum obtained a soft and deliquescent texture, which creates a chewing gum that is not very chewable.

[0128] The use of a Dreyco very hard gum base makes it possible to strengthen the hardness at bite. However, the elasticity properties during prolonged chewing remain too weak. The chewing gum thus obtained therefore has a texture that is too hard and not elastic enough, compared with the products on the market.

[0129] The combination of a very hard gum base with another gum base of low hardness makes it possible to optimize the texture profile, with a sufficiently firm bite hardness combined with good chewability. Thus, a mixture of 50% of Geminis gum base (low hardness) and 50% of Dreyco gum base (high hardness) was tested in recipe D of example 1 and showed the best results. The characteristics of this gum base according to an embodiment of the invention, and in particular in the form of the recipe D, were measured by DMTA.

[0130] The analysis of the profile observed in DMTA shows that the Excel gums from the Cafosa producer and also the gum of recipe D have, respectively, intermediate hardness characteristics with a drop in E at 4.4 C. and 12.5 C. and a Tan peak at 38.8 C. and 37.7 C. The gum of recipe D according to an embodiment of the invention is therefore comparable in terms of mechanical properties to a gum of intermediate hardness most commonly used in the chewing gum industry. It will make it possible to give the chewing gum the desired sensory properties during chewing, in terms of hardness of bite and throughout the chewing of the chewing gum.

[0131] Recipe D also enables better processing of the gum, in particular during the step of cutting the chewing gums into drages or into sticks, which is greatly facilitated and entirely comparable to that of a conventional chewing gum.

Example 3

[0132] In order to improve the chewing gum recipe comprising gluten, tests were carried out in order to determine potential effects of texturing agents or of emulsifiers on the durability or the hardness of the composition obtained.

[0133] Texturing Agent Tests

[0134] Various texturing agents were evaluated in order to determine their effects on the hardness and the durability of the gluten chewing gums obtained, compared with the conventional chewing gums.

[0135] None of the texturing agents conventionally used showed any effect on the stability of the chewing gum composition. Some showed positive effects either on the processability of the composition or in terms of the sensory characteristics of the chewing gum obtained, but none showed a notable advantage. Some showed negative effects with regard to the sensory characteristics of the product obtained.

[0136] In order to improve the texture of the chewing gum obtained, the addition of maltodextrins was tested as a replacement for a portion of the sorbitol syrup. This did not make it possible to improve the texture of the chewing gum obtained.

TABLE-US-00004 TABLE 4 Texturing agents Processability Sensory tests Guar gum Very dry mixture No notable effect compared Mixing problems with the chewing gum without after addition guar gum of the flavoring in powder form Problem cutting the gum into tabs Xanthan Improvement in Firmed bite the flexibility of Limitation of the shrinking the paste. of the gum during the test Problem with cutting into tabs Gelatin Improvement in Presence of unpleasant 250 bloom the flexibility crunchy particles of the paste Improvement in the conditions for cutting into tabs Gum Arabic Improvement in Chewing gum drier and less the flexibility of cohesive the paste Very easy to cut into tabs (Acacia + Comparable to Rapid deliquescence of the xanthan) xanthan chewing gum during the test Thixogum S alone

[0137] Lecithin Content

[0138] Tests with various lecithin contents were carried out. The analysis of the results obtained made it possible to show that a lecithin content of between 0.2% and 1% made it possible to observe an improvement in flexibility of the gum and in its processability. The chewing gums thus obtained showed a more cohesive final texture, closer to a conventional chewing gum.

Example 4

Setting Up of the Method for Producing the Chewing Gum Comprising Gluten

[0139] In order improve the characteristics of the chewing gum according to some embodiments of the invention, the method for obtaining the latter was evaluated in order to adapt the conventional methods used for the chewing gums with a synthetic gum base to the chewing gums comprising gluten.

[0140] The gum base is obtained by mixing the components present in the table below in a double Z-blender (Sigma) with a jacket temperature at 35 C. and a rotation speed of 40 rpm.

[0141] With regard to the jacket temperature, the inventors noted that a high temperature reduced the viscoelastic properties of the gluten. Thus, a mixture temperature below 45 C. is preferred. The inventors showed that the optimal temperature of the iacket of the blender was 35 C.

TABLE-US-00005 TABLE 5 Step Mixing time Mixing of the gums until a homogeneous mass is 0-100 obtained Addition of glycerol and of the gluten 100-300 Addition of the talc and of the calcium carbonate 300-500 Addition of the waxes 500-1000 Pulverulent sorbitol MERISORB200 1/3 + 1000-1300 (maltitol syrup: MALTILITE 5580 + TiO.sub.2 dispersed) Pulverulent sorbitol MERISORB200 2/9 1300-1400 MALTILITE P200 maltitol 1400-1500 Glycerol + soybean lecithin 1500-1630 Pulverulent sorbitol MERISORB200 (2/9) + 1630-1800 sweeteners (sucralose + Ace K) Liquid flavoring 1800-1900 MERISORB200 pulverulent sorbitol (2/9) 1900-2000 Xylitol 2000-2100 Powdered flavoring 2100-2300

[0142] The method set up by the inventors made it possible to produce a chewing gum having improved gustative qualities.

[0143] The production method was developed so as to be as close as possible to a conventional chewing gum method formulated using synthetic gum base. The equipment required is therefore strictly the same (Winkworth Z-blender) as is the method of incorporating the ingredients. Only the jacket temperature must be lowered. Thus, the recipe of some embodiments of the invention is adaptable to the production lines of the current chewing gums on the market.

[0144] Sweet-Coating

[0145] A gumming step was provided for some of the chewing gum tabs. This step is carried out using a gum Arabic solution. This step is known to those skilled in the art in the production of conventional chewing gum.

[0146] The results showed that only the tabs having previously undergone a gumming step showed good stability. Thus, the gumming step makes it possible to prevent the migration of the fatty substances and, in the case in point, of the waxes from the core to the sweet-coated layer. Such gumming is very common in the chewing gum industry so as to preserve a stable drag, without apparent marks up until the end of the shelf life of the products.

Example 5 Characteristics of the Chewing Gum

[0147] Water Content & Water Activity

[0148] The chewing gums with a gluten content of 4.3% are obtained according to recipe D of table 2. The water content of the chewing gums according to some embodiments of the invention was evaluated. Equivalent Aw values were observed between the chewing gums according to some embodiments of the invention and the chewing gums based solely on a synthetic resin. This is an indication that the chewing gum according to some embodiments of the invention has an identical stability to the chewing gums on the market.

TABLE-US-00006 TABLE 6 Recipe aw Chewing gum with 100% synthetic gum base 0.40 Chewing gum according to the invention according 0.38 to recipe D

Example 6 Degradability

Test for Disintegration in Water:

[0149] The degradability tests were carried out on the chewing gums obtained according to recipe D.

[0150] The degradability tests were carried out after chewing of a non-sweet-coated chewing gum tab for one minute, then deposition of the chewing gum in a beaker containing demineralized water. The whole mixture is stirred for 16 h.

[0151] The water is then filtered, then the elements retained on the filter are dried and then weighed, after 16 h in the water with stirring.

[0152] The degradability is evaluated by the loss of weight of the chewing gum before chewing and after drying, in the table below.

[0153] The test is reproduced twice with different testers.

Results

[0154]

TABLE-US-00007 TABLE 7 CG 100% synthetic gum base CG according to recipe D (initial weight/final weight) (initial weight/final weight) Test 1 73% 40% Test 2 71% 44%

[0155] The results clearly show an improvement of 55% to 62% in the degradability of the CG according to embodiments of the invention compared with the chewing gums of which the gum base is solely synthetic.