FIELD: food industry.
SUBSTANCE: invention relates to food industry. After the chewing gum chewing, a residue with certain physical parameters is generated. The residue temperature-dependent dynamic modulus of elasticity (ΔlogG′/ΔT) is below 0.050. Dynamic modulus of elasticity is measured with the help of a rotary rheometer and calculated from the equation abc[logG′60°C-logG′25°C]/(60°C-25°C).
EFFECT: invention allows to produce a chewing gum with acceptable organoleptic chewing properties, the residue of such chewing gum after consumption to be easily removed from various surfaces.
29 cl, 2 dwg, 8 tbl, 24 ex
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