| abstract |
Chewing gums containing lactitol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and lactitol, the lactitol being the only bulk sweetener. The lactitol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the lactitol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum. |