| abstract |
Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N₃₅ ≧ 40, a (C₁₆ + C₁₈) saturated fatty acid content of 40-100 wt%, a C 18:1 -content of 0-60 wt% a (C₁₂ + C₁₄ + C₁₆) saturated fatty acid content of at least 30 wt% and a (C₁₂ + C₁₄) saturated fatty acid content of 0-40 wt%. |