| abstract |
Chewing gum containing gum base, erythritol, flavor and a moisture binding agent has an improved stiffness to improve processability. Preferably the gum contains about 2 % or more water, about 30 % to about 60 % erythritol and about 0.5 to about 5 % of a moisture binding agent selected from the group of polydextrose, dextrins, maltodextrins, indigestible dextrins, gum arabic, fructooligosaccharides, oligofructose, natural gums, natural gum hydrolysates, gelatin, modified starches and cellulose derivatives. |