Scientists Develop Non-Sticky Chewing Gum

CORK, IrelandResearchers at the University College Cork have developed a novel process for the development of biodegradable chewing gum, using cereal proteins as the main ingredients instead of synthetic rubber.

Synthetic rubbers are stretchy, have strong adhesive properties and are resistant to many chemicals used for cleaning; therefore, reducing the stickiness of chewing gum requires a change in the chemical structure of its rubber base, which also affects flavor, chewiness and shelf-life.

According to the researchers, replacing synthetic rubbers with cereal proteins produces a non-sticky, chewy biodegradable gum with all the flavor of conventional gum. The natural proteins are modified using technologies and ingredients that increase the elasticity of the cereal proteins so they can be used as a base material for the production of chewing gum.

Lead researcher Professor Elke Arendt has patented the technology, and UCC is looking for companies to commercialize the product.