WO1993017572A1

WO1993017572A1 - Improved wax-free chewing gum base and chewing gums prepared therefrom

Info

Publication number: WO1993017572A1
Application number: PCT/US1992/011317
Authority: WO
Inventors: Steven P. Synosky; Michael A. Reed; Gordon N. Mcgrew
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1992-03-03
Filing date: 1992-12-30
Publication date: 1993-09-16

Abstract

A chewing gum base is provided which is devoid or substantially free of wax. The gum base includes about 20 to about 60 weight per cent synthetic elastomer, 0 to about 30 weight per cent natural elastomer, about 5 to about 55 weight per cent elastomer plasticizer, about 4 to about 35 weight per cent filler, about 5 to about 35 weight per cent softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxydants, etc. Chewing gum compositions which contains the wax-free gum base are also provided.

Description

IMPROVED WAX-FREE CHEWING GUM BASE

AND CHEWING GUMS PREPARED THEREFROM

RELATED APPLICATIONS

This application is a continuation-in-part of International Application No. PCT/US92/09615, filed on November 6, 1992, which in turn is a continuation-in-part of PCT/US92/01686, filed on March 3, 1992.

FIELD OF THE INVENTION

The present invention relates to an improved chewing gum base of the type which does not contain wax, and to chewing gum products containing wax-free gum bases.

BACKGROUND OF THE INVENTION

U.S. Patent 3,984,574, issued to Comollo, discloses an abhesive chewing gum base in which the non-tack properties were achieved by eliminating conventional chewing gum base ingredients which were found to contribute to chewing gum tackiness, and by substituting non-tacky ingredients in place of the conventional ingredients. Specifically, it was

discovered that three classes of materials account for conventional chewing gum tackiness. These materials are elastomers, resins, and waxes.

Comollo eliminated natural and some synthetic elastomert from chewing gum base, and substituted in their place one or more non-tacky synthetic elastomers such as polyisobutylene, polyisoprene, isobutylene-isoprene copolymer and butadiene-styrene copolymer.

Comollo also eliminated the tack-producing natural resins and modified natural resins and used instead relatively high amounts of hydrogenated or partially hydrogenated vegetable oils or animal fats. Finally,

Comollo completely excluded waxes from the gum base, but included polyvinyl acetate, fatty acids, and mono and diglycerides of fatty acids.

SUMMARY OF THE INVENTION

The present invention is directed to a wax-free chewing gum base (i.e. a chewing gum base which is free of hydrocarbon-containing waxes) and chewing gums prepared therefrom. The gum base of the invention includes quantities of synthetic elastomer, elastomer plasticizer, filler and softener, and, like the gum base of Comollo, is substantially free of wax.

However, the gum base of the invention is not limited to use in a non-tack chewing gum and may, therefore, contain optional quantities of natural elastomer and/or natural resins. The gum base of the invention may also contain optional quantities of minor ingredients such as color and antioxidant.

The use of natural elastomers in the gum base compliments certain chewing gum flavors, such as mint oil, by rounding out the otherwise harsh or grassy notes in the flavor. The presence of natural

elastomers and natural resins in the gum base also contributes to improved chewing gum texture and flavor retention. There is currently a need or desire in the chewing gum industry for gum bases which are devoid or substantially free of hydrocarbon-containing waxes and which contain desired quantities of natural elastomers, natural resins, or both. With the foregoing in mind, it is a feature and advantage of the invention to provide a substantially wax-free chewing gum base.

It is also a feature and advantage of the invention to provide a suitably soft gum base in which wax is not needed to soften the gum base.

It is also a feature and advantage of the invention to improve the compatibility of gum base ingredients during the blending process, since no wax is present to cause incompatibility.

It is also a feature and advantage of the invention to provide improved chewing gums which contain the wax-free chewing gum base of the invention.

It is also a feature and advantage of the invention to provide improved chewing gums made from said inventive base which does not retain the amount of flavor typical sugarless gums retain after chewing.

It is also a feature and advantage of the invention to provide improved chewing gums that hydrate better during about one to three minutes of chewing.

It is also a feature and advantage of the invention to provide chewing gum products having desirable properties such as flavor quality and

strength, flavor and sweetness retention, breath freshening, dental and oral health properties and good shelf stability.

The foregoing and other features and advantages will become further apparent from the following detailed description of the presently preferred

embodiments, when read in conjunction with the accompanying examples. It should be understood that the detailed description and examples are illustrative rather than limitative, the scope of the present invention being defined by the appended claims and equivalents thereof. DETAILED DESCRIPTION OF THE

PRESENTLY PREFERRED EMBODIMENTS

In accordance with the invention, a chewing gum base is provided for use in either non-tack or conventional chewing gum, which may be either bubble gum or regular chewing gum. The chewing gum base of the invention contains about 20 to about 60 weight per cent synthetic elastomer, 0 to about 30 weight per cent natural elastomer, about 5 to about 55 weight per cent elastomer plasticizer, about 4 to about 35 weight per cent filler, about 5 to about 35 weight per cent softener, and optional minor amounts (about one per cent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.

Synthetic elastomers may include, but are not limited to, polyisobutylene with GPC molecular weightof about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene

copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having GPC molecular weight of about 2,000 to about 90, 000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.

Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.

Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang,

chiquibul, crown gum, pendare, venezuelau chicle, leche de vaca, niger gutta, tunu, chilte and combinations thereof. The preferred natural elastomers are

jelutong, chicle, sorva and massaranduba balata. The preferred elastomers and elastomer concentrations vary depending on whether the chewing gum in which the base is used is abhesive or conventional, bubble gum or regular gum, as discussed below.

Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, glycerol ester of tall oil rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; natural terpene resin; and any suitable combinations of the foregoing. The preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used. For example, use of terpene resin to wholly or partially replace ester gums will cause the gum base to be less tacky.

The term "wax- free" as used herein refers to the exclusion of waxes which contain mineral

hydrocarbons. Natural waxes such as carnauba wax, bees wax, rice bran wax, and candellila wax do not contain mineral hydrocarbons and are therefor acceptable for use in the chewing gum base and chewing gums prepared therefrom.

Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, cxay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.

Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially

hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), lanolin, diacetin, and combinations thereof. Hydrogenated vegetable oils are generally preferred, either alone or in combination with other softeners.

Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, cocoa powder and combinations thereof.

The wax-free gum base of the invention may also contain optional ingredients such as antioxidants. Synthetic antioxidants may include butylated

hydroxyanisole (BHA), butylated hydroxy-toluene (BHT) and tertiary, butyl hydroquinone (TBHQ). Natural antioxidants may include tocopherols, mixed

tocopherols, eugenol, gum guaiac, thymol, carvacrol, and spice extracts of thyme, oregano, rosemary, nutmeg, ginger and mixtures thereof. The usage level will depend on the antioxidant selected but will generally be at or above the level of maximum effectiveness.

When the wax-free gum base of the invention is to be used in a regular (non-bubble) gum which has at least some abhesive (reduced tack) characteristics, the base should contain about 10 to about 40 weight per cent synthetic elastomer, about 15 to about 30 weight per cent elastomer plasticizer, about 5 to about 30 weight per cent filler, about 15 to about 35 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant. Specific embodiments of the wax-free gum base are provided in Examples 1-35 below.

When the wax-free gum base of the invention is to be used in a regular (non-bubble) gum which does not have abhesive characteristics, the base should contain about 12 to about 30 weight per cent natural elastomer, about 20 to about 40 weight per cent synthetic elastomer, about 4 to about 25 weight per cent elastomer plasticizer, about 5 to about 25 weight per cent filler, about 15 to about 30 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant. Specific embodiments of the wax-free gum base fitting this description are provided in Examples 36-60 below:

When the wax-free gum base of the invention is to be used in a bubble gum, the base should contain about 30 to about 60 weight per cent synthetic

elastomer, about 5 to about 55 weight per cent

elastomer plasticizer, about 10 to about 35 weight per cent filler, about 5 to about 25 weight per cent softener, 0 to about 1 weight per cent colorant and 0 to about 0.1 weight per cent antioxidant. Specific embodiments of the wax-free base for use in bubble gum are provided in Examples 61-79 below.

The wax-free gum base of the invention constitutes about 5-95 weight per cent of the chewing gum, more typically 10-50 weight per cent of the chewing gum, and most commonly 20-35 weight per cent of the chewing gum. The gum base is typically prepared by adding an amount of the elastomer, elastomer plasticizers and filler to a heated sigma blade mixer with a front to rear blade speed ratio of typically 2:1. The initial amounts of ingredients are determined by the working capacity of the mixing kettle in order to attain a proper consistency. After the initial

ingredients have massed homogeneously, the balance of the elastomer plasticizer, filler, softeners, etc. are added in a sequential manner until a completely homo geneous molten mass is attained. This can usually be achieved in one to four hours, depending on the

formulation. The final mass temperature can. be between 60°C and 150°C, more preferably between 80°C and 120°C. The completed molten mass is emptied from the mixing kettle into coated or lined pans, extruded or cast into any desirable shape and allowed to cool and solidify.

Although the above method for making base is typical and applies to both chewing and bubble bases, it has been found that there is a preferred method for making the bubble bases described in this invention.

First, all of the polyvinyl acetate and portions of the polyisobutylene and filler are added and blended in a heated sigma blade mixer. Softeners such as glyceryl triacetate and/or acetylated monoglyceride are then added along with a second portion of each of polyisobutylene and filler. The acetylated monoglyceride may be added at the end of the process if desired and still not alter the chewing texture of the gum made from the base.

Next, the rest of the polyisobutylene and filler are added along with the elastomer plasticizer. Finally, the remaining ingredients such as glycerol monostearate and antioxidants may be added. Colorant may be added at any time during the mixing process and is preferably added at the start.

There are some variations to the above described preferred method which in no way limits the method as described. Those skilled in the art of gum base manufacture may be able to appreciate any minor variations.

In producing wax-containing gum bases high in polyvinyl acetate, and particularly those high in high molecular weight polyvinyl acetate, it is necessary to improve blending of the ingredients by removing the heat applied to the sigma blade mixer at some point in the process. This reduces the temperature of the gum base and causes greater compatibility of its

ingredients. In the inventive gum base process for making the inventive gum base free of wax, there is no need to remove the heat applied. The degree of

incompatibility is greatly reduced since there is no wax present. Nevertheless, heat is preferably removed at about 30 minutes to about 90 minutes into the mixing time of the base production process.

In addition to the water-insoluble gum base, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents. The wax-free gum base of the invention can be used in any typical chewing gum composition.

The water soluble portion of the chewing gum may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. The softeners, which are also known as plasticizers or plasticizing agents, generally constitute between about .5-15% by weight of the chewing gum. The softeners may include glycerin, lecithin, glycerol monostearate, hydroxylated lecithin, agar, carrageenan, and

combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.

Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. Bulk sweeteners may include both sugar and sugarless sweeteners and components. Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar,

fructose, levulose, galactose, corn syrup solids, high maltose syrup, invert/high fructose syrup, maltotriose, glyceraldehyde, erytrose, xylose, lactose, leucrose, -L sugars, fructooligosaccharide and low calorie bulking agents such as indigestible dextrin, guar gum

hydrolyzate, oligofructose, polydextrose, and the like, alone or in combination. Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars. Sugarless

sweeteners include but are not limited to sugar

alcohols such as sorbitol, mannitol, xylitol,

hydrogenated starch hydrolysates, maltitol, lactitol, erythritol, cellobiitol, and the like, alone or in combination.

High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between .001-5% by weight of the chewing gum, preferably between .01-1% by weight of the chewing gum.

Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of

acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, stevia and the like, alone or in 3 combination.

Sweeteners and other active ingredients can be incorporated into chewing gum after being

encapsulated in order to modify their release. The most common ways of modifying the release of the active ingredients include spray drying, spray chilling, fluid-bed coating, coacervation, absorption, extrusion encapsulation, and other standard encapsulating

techniques. The active ingredient may be modified in a multiple step process comprising any of the processes noted. Encapsulating agents that can be used include polyvinyl acetate, acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene,

polyvinyl pyrrolidone, natural waxes, zein, shellac, agar, alginates, a wide range of cellulose derivatives including ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, and hydroxypropylmethyl cellulose and sodium carboxy methyl cellulose, dextrin, gelatin, modified starches, acacia, maltodextrin, gum arabic, xanthan gum, relatin and pectin.

Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. The sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.

Flavoring agents should generally be present in the chewing gum in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum. Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.

Optional ingredients such as colors, emulsifiers, pharmaceutical agents, vitamins, and additional flavoring agents may also be included in chewing gum. Additionally, food acidulants such as lactic acid, acetic acid, hydrochloric acid, fumaric acid, phosphoric acid, adipic acid, sulfuric acid, succinic acid, tannic acid and combinations thereof may be used.

Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.

A softener such as glycerin can be added next along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.

The chewing gum can be dusted with various substances to reduce the stickiness and improve the initial taste of the gum. The material used to dust the chewing gum are referred to as "dusting compounds" or, alternatively "rolling compounds," because the compounds are used to make to the gum more manageable during processing including rolling and sheeting. The rolling compound used can be selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit (hydrogenated isomaltulose), lactose, and combinations thereof. To improve the flavor impact and duration of the gum, flavor, gum base, and sweetener can be added to the rolling compound.

Chewing gum products contemplated as part of the present invention are generally similar to products using traditional wax-containing bases. Many general types of products can be produced including reduced tack gums, sugarless gums, bubble gums (sugarless or sugar-containing), coated ball or pellet gums (sugarless or sugar-containing), dental health gums, breath freshening gums, novelty gums, low calorie gums and pharmaceutical gums. The products may be of any flavor, and may be processed in a variety of ways in either batch or continuous processes, and formed into any final shape including sticks, tabs, chunks, tapes, coextruded products, molded shapes, etc.

The following formulas are illustrative of types of products which may be produced. All

ingredient levels are expressed in weight percent.

Examples 80-103 illustrate non-tack and reduced-tack chewing gums of the present invention. As can be seen, there is much latitude in the selection of flavors sweeteners and ingredient levels. Examples 80-91 illustrate use of the invention with sugar gums while Examples 92-103 describe sugarless gums.

Encapsulated sweeteners are used to extend sweetness and flavor and to protect the artificial sweetener from degradation during storage. Examples 94 and 96 are low moisture products having moisture levels below 2%.

Note that flavors which are subject to oxidation, particularly peppermint oil, should be protected through the use of antioxidants. For

instance, the peppermint flavor in Examples 80, 84, 85, 87, 88 and 89 should include an antioxidant or a combination of antioxidants to stabilize the flavor. The antioxidant can be selected from the group

consisting of BHA, BHT, TBHQ, Tocopherols, Propyl Gallate, Eugenol, Gum Guaiac, Tea extracts, spice extracts such as thyme, oregano, rosmary, nutmeg and ginger) and mixtures thereof. The usage level will depend on the antioxidant selected but will generally be at or above the level of maximum effectiveness as determined experimentally.

These antioxidants may be added to the flavor before incorporation into the gum product, or they may be added to the overall gum formula.

Examples 104-109 are sugarless products made with the non-reduced-tack bases of the present

invention. Examples 110-115 are equivalent sugar products.

Examples 116-127 are examples of inventive coated pellet gums made with non-wax bases. The gum products of these examples are formed into pellets or balls for subsequent coating. Examples 116-121 are sugar pellets which could be coated with sugar syrups. Such syrups may contain modified starch (0 to 6.0%), compatable flavors and colors (0 to 0.30%), vegetable gums such as gum arabic and cellulose derivatives such as hydroxypropyl methyl cellulose (0 to 20%) in

addition to sucrose or starch hydrolysate in an aqueous solution.

Examples 122-127 are sugarless pellets which can be coated with sugar alcohol solutions such as those of sorbitol, xylitol and palatinit. These syrups may also contain the same modifiers listed above for sugar syrups.

In both cases (sugar and sugarless) dry coating agent (sugar or sugar alcohol) may be added between layers of coating syrup, a process known as dry charging- or soft panning.

Coating may be carried out by any suitable process, most often using a conventional pan, side vented pans, high capacity pans such as those made by Driam or Dumouline, or by continuous panning

techniques.

Inventive bubble gums may be prepared using the bubble gum bases of the present invention such as those listed in Examples 61-79. Illustrative formulations are given as Examples 128-139. Examples 128-133 are sugar bubble gum formulas. Note that Examples 129 and 133 use blends of two inventive bases. This is a technique to optimize processing and texture properties while minimizing the necessity of maintaining different bases for each product and without having additional custom bases compounded. Examples 134-139 are

sugarless bubble gum formulas.

While the embodiments of the invention disclosed herein are presently considered to be

preferred, various modifications and improvements can be made without departing from the spirit and scope of the invention. The scope of the invention is indicated in the appended claims, and all changes that come within the meaning and range of equivalency of the claims are intended to be embraced therein.

Claims

I CLAIM:

1. A substantially wax-free chewing gum base consisting primarily of:

about 20 to about 60 weight per cent synthetic elastomer;

0 to about 30 weight per cent natural

elastomer;

about 5 to about 55 weight per cent elastomer plasticizer;

about 4 to about 35 weight per cent filler; and

about 5 to about 35 weight per cent softener.

2. The chewing gum base of claim 1, wherein the. elastomers comprises a natural elastomer selected from the group consisting of jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosin dinha, chicle, gutta hang kang, smoked or liquid latex, guayule, chiquibul, crown gum,

pendare, venezuelau chicle, leche de vaca, niger gutta, tunu, chilte, and combinations thereof.

3. The chewing gum base of claim 1 wherein the elastomer comprises a synthetic elastomer selected from the group consisting of polyisobutylene, butadiene-styrene copolymer, polyvinyl acetate, vinyl acetate-vinyl laurate copolymer, polyisoprene, isobutylene-isoprene copolymer, and combinations thereof.

4. The chewing gum base of claim 1 wherein the elastomer plasticizer is selected from the group consisting of glycerol est-5?.3 of rosin, glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, partially hydrogenated methyl esters of rosin, glycerol esters of tal oil rosin, pentaerythritol esters of rosin, methyl esters of rosin, pentaerythritol esters of partially hydrogenated rosin, synthetic terpene resin, natural terpene resin, and combinations thereof.

5. The chewing gum base of claim 1 wherein the filler is selected from the group consisting of calcium carbonate, magnesium carbonate, talc, ground limestone, magnesium silicate, aluminum silicate, clay, alumina, titanium dioxide, mono-, di- and tri-calcium

phosphates, cellulose, and combinations thereof.

6. The chewing gum base of claim 1 wherein the softener is selected from the group consisting of tallow, hydrogenated tallow, hydrogenated vegetable oils, partially hydrogenated vegetable oils, cocoa butter, glyercol monostearate, mono-, di- and

triglycerides, acetylated monoglycerides, glyceryl triacetate, lecithin, fatty acids, diacetin, lanolin, and combinations thereof.

7. The chewing gum base of claim 1, consisting primarily of:

about 25 to about 45 weight per cent synthetic elastomer;

about 10 to about 40 weight per cent elastomer plasticizer;

about 5 to about 30 weight per cent filler; and

about 15 to about 35 weight per cent softener.

8. The chewing gum base of claim 1, consisting primarily of: about 12 to about 30 weight per cent natural elastomer;

about 20 to about 40 weight per cent synthetic elastomer;

about 5 to about 25 weight per cent elastomer plasticizer;

about 4 to about 25 weight per cent filler; and

about 15 to about 30 weight per cent softener.

9. The chewing gum base of claim 1, consisting primarily of:

about 30 to about 60 weight per cent synthetic elastomer;

about 5 to about 55 weight per cent elastomer plasticizer;

about 10 to about 35 weight per cent filler; and

about 5 to about 25 weight per cent softener.

10. A bubble gum base comprising the chewing gum base of claim 9.

11. The bubble gum base of claim 10, prepared by: adding a first portion of synthetic elastomer and a first portion of filler to a mixer;

adding softener to the mixer along with a second portion of synthetic elastomer and a second portion of filler;

adding elastomer plasticizer to the mixer along with a third portion of synthetic elastomer and a third portion of filler;

blending the ingredients together; and removing heat at about 30 minutes to about 90 minutes into the mixing time of the base production process.

12. The chewing gum base of claim 1 in a substantially wax-free chewing gum.

13. A wax-free chewing gum having reduced tack properties, comprising:

a water soluble bulk portion;

one or more flavoring agents; and

a water insoluble chewing gum base consisting primarily of about 25 to about 45 per cent synthetic elastomer, about 10 to about 40 per cent elastomer plasticizer, about 5 to about 30 per cent filler, and about 15 to about 35 per cent softener, by weight of the gum base.

14. The wax-free chewing gum of claim 13, wherein the synthetic elastomer is selected from the group consisting of styrene-butadiene copolymer, isoprene-isobutylene copolymer, polyisobutylene, polyvinyl acetate and combinations thereof.

15. The wax-free chewing gum of claim 13, wherein the elastomer plasticizer is selected from the group consisting of glycerol ester of wood rosin, glycerol ester of partially hydrogenated wood rosin, terpene resins and combinations thereof.

16. The wax-free chewing gum of claim 13, wherein the filler is selected from the group consisting of calcium carbonate, talc, and combinations thereof.

17. The wax-free chewing gum of claim 13, wherein the softener is selected from the group consisting of hydrogenated vegetable oils, glycerol monostearate, lecithin, and combinations thereof.

18. A wax-free chewing gum, comprising:

a water soluble bulk portion;

one or more flavoring agents; and

a water insoluble chewing gum base consisting primarily of about 12 to about 30 per cent natural elastomer, about 20 to about 40 per cent synthetic elastomer, about 5 to about 25 per cent elastomer plasticizer, about 4 to about 25 per cent filler, and about 15 to about 30 per cent softener, by weight of the chewing gum base.

19. The wax-free chewing gum of claim 18, wherein the natural elastomer is selected from the group consisting of jelutong, sorva, chicle, massaranduba balata, and combinations thereof.

20. The wax-free chewing gum of claim 18, wherein the synthetic elastomer is selected from the group consisting of styrene-butadiene elastomer, isoprene-isobutylene copolymer, polyisobutylene, polyvinyl acetate, and combinations thereof.

21. The wax- free chewing gum of claim 18, wherein the elastomer plasticizer is selected from the group consisting of glycerol esters of partially hydrogenated rosin, methyl esters of rosin, glycerol esters of rosin, terpene resin, and combinations thereof.

22. The wax-free chewing gum of claim 18, wherein the filler is selected from the group consisting of calcium carbonate, talc, and combinations thereof.

23. The wax-free chewing gum of claim 18, wherein the softener is selected from the group consisting of hydrogenated vegetable oils, glycerol monostearate, lecithin, and combinations thereof.

24. A wax-free bubble gum, comprising:

a water soluble bulk portion;

one or more flavoring agents; and

a water insoluble chewing gum base consisting primarily of about 30 to about 60 weight per cent synthetic elastomer, about 5 to about 55 weight per cent elastomer plasticizer, about 10 to about 35 weight per cent filler, and about 5 to about 25 weight per cent softener.

25. The wax-free bubble gum of claim 24, wherein the synthetic elastomer is selected from the group consisting of polyisobutylene, polyvinyl acetate, and combinations thereof.

26. The wax-free bubble gum of claim 24, wherein the elastomer plasticizer is selected from the group consisting of glycerol esters of partially hydrogenated rosin, glycerol esters of rosin, and combinations thereof.

27. The wax-free bubble gum of claim 24, wherein the filler is selected from the group consisting of calcium carbonate, talc, and combinations thereof.

28. The wax-free bubble gum of claim 24, wherein the softener is selected from the group consisting of glycerol monostearate, acetylated monoglyceride, glycerol triacetate, and combinations thereof.

29. A chewing gum comprising gum base, flavor and sweetener; said gum base consisting primarily of:

about 20 to about 60 weight per cent synthetic elastomer;

0 to about 30 weight per cent natural

elastomer;

about 5 to about 55 weight per cent elastomer plasticizer;

about 4 to about 35 weight per cent filler; and

about 5 to about 35 weight per cent softener.

30. The chewing gum of claim 29 wherein the gum has reduced tack to dental surfaces.

31. The chewing gum of claim 29 wherein the gum is sugarless.

32. The chewing gum of claim 29 wherein the gum is in the form of a coated pellet or ball.

33. The chewing gum of claim 29 wherein the gum is a bubble gum.