| abstract |
A non-adhesive chewing gum is provided which does not adhere to dentures and includes gum base, sweetener, flavor and a slip agent for imparting non-adhesive properties to the gum, the slip agent being alpha-cellulose, texturized vegetable protein, bran, fish protein concentrate, citrus peel, citrus pulp, fruit pulp or mixtures thereof. A method for imparting non-adhesive properties to chewing gum is also provided. The resulting chewing gum has significantly higher cud volume than previously known chewing gums of equivalent weight. |