WO2001077228A1

WO2001077228A1 - Gum base composition for non-calorie low density aerated gum and a method for producing thereof

Info

Publication number: WO2001077228A1
Application number: PCT/TR2000/000018
Authority: WO
Inventors: Hans Erik Nielsen; Nesim Acar; Albert Levi
Original assignee: Dandy Sakiz Ve Şekerleme Sanayi A.S.
Priority date: 2000-04-11
Filing date: 2000-04-11
Publication date: 2001-10-18
Also published as: AU2000246390A1

Abstract

The present invention is related to a non-styrene butadiene rubber gum base composition for non-calorie, non-cariogenic chewing gum with good elastic chewing characteristics and bubble forming properties and a method for producing thereof.

Description

GUM BASE COMPOSITION FOR NON-CALORIE LOW DENSITY AERATED GUM AND A METHOD FOR PRODUCING THEREOF

The non styrene butadiene rubber gum base of the present invention shows good miscibility with air bubbles and shows good cohesive strength to keep the air bubbles trapped in the gum during processing and storage.

The gum base in the present invention shows very good flavor perception and with long lasting flavor. The gum base is used in a non calorie, low density gum with a gum base content above 90% where the finished product has pure white color.

Background of the invention

The present invention relates to a non styrene butadiene rubber gum base composition used to prepare non calorie low density products with a density between 0,5 gram/ml to 0,9 gram/ml and a soft and elastic consistency and big bubbles.

The present invention describes gum base composition and method used to manufacture the same.

Prior Art

The present invention relates to a type of gum found in Turkey and some of the surrounding countries in the middle east and the some of the southern states of the former Soviet Union. The gum product consists primarily of gum base and flavor without any sweeteners or softeners and is aerated to improve flexibility and softness.

This is a traditional product in this region of the world. Earlier, people were used to chew a resinous substance called gum mastic that is collected from a special pistachio tree. This has been chewed for centuries to keep the mouth moisturised with saliva when people were working in the fields. This tradition has continued until today and people in general like to chew this type of product .

The local gum industry developed products in accordance with this where the gum is based on a gum base containing only synthetic ingredients including styrene butadiene rubber. This is added very low content of flavor and aerated to create the final gum. In the local market this type of product is called "oriental gum".

The flavors used in this type of product is flavors like gum mastic, rose, clover, and similar flavors. Today there are also more widely known flavors introduced like fruit and mint flavors but the traditional flavors are still widely preferred.

The known products on the market use gum bases which have intense off taste due to the selection of raw materials like Styrene Butadiene Rubber and a lot of low cost rosin esters like glycerol ester of rosin. The typical off taste of this type of gum can be described as bitter, burned or smoked type of flavor.

The gum base of the present invention has proved to have a very low gum base off taste and pure white color in the final product.

The state of the art formulas and the technology have been based on a styrene butadiene rubber as elastomer due to this elastomer gives in a well balanced formula and a homogenous gum base that will allow entrapment of air bubbles into the gum. Until now this has not been possible with the non-styrene butadiene rubber formulas as they are not homogenous. Besides, styrene butadiene rubber formulas have good stretching properties that allow them to be pulled or aerated with air under pressure. This also has not been possible with the non-styrene butadiene rubber formulas as they are not completely homogenous.

Detailed Description of the Invention

The non styrene butadiene rubber formula in the present invention shows good entrapment of air bubbles and shows good stretching properties when pulled and shows good cohesive properties when aerated under pressure.

Chewing gum comprises a water insoluble portion, the gum base, which remains in the oral cavity and a water-soluble portion, which dissolves during chewing. Flavor and sweeteners like sugar, glucose, sorbitol, xylitol or if any are primarily provided by the watersoluble portion while organoleptic properties such as structure, elasticity, film forming capacity, tackiness, softness etc. are usually provided by the gum base portion. To obtain the desired properties in a chewing gum product the gum base is prepared from ingredients selected on the basis of their special organoleptic properties, their workability, their compatibility and their shelf life properties.

The gum base consists of between 8 to 20 different ingredients. These ingredients include raw material groups such as elastomer, resins, fillers, emulsifiers, fats, waxes and antioxidants.

The gum base portion is prepared as a single process or as a 2-step process that may include a preparation of a premix. The selection of these processes will depend on the selection of raw materials used for the gum base. The gum base manufactured in the state of the art is manufactured in a double-jacketed Z blade mixer heated with steam or oil.

The mixing procedure starts with addition of some resin and filler are added to the rubber and mixed thoroughly. After the raw material is absorbed, more filler and resin are added. Mixing is continued until all resin and filler are added. Then, waxes are added slowly to prevent fast melting of too much wax and in order to ensure fast uptake of the liquid wax in the mixture. Later other softeners are added. To provide a homogenous mixture, the blend is mixed 10 to 15 minutes after last addition of raw materials and before the mixing procedure is ended. The gum base is usually taken out of the mixer at a temperature of about 100° C.

When the gum base is manufactured, it is used directly for the manufacture of the non-calorie low-density gum product. This means that flavor can be added to the gum base along with some auxiliary components. As mixed thoroughly and dispersed into the gum base, it is ready for gum production.

Conventionally there are two processes used for the manufacture of this non- calorie low-density gum. The first process is a pulling process and the other process is a continuous process described in WO 98/34497.

The pulling process is a batch process where the molten gum base is cooled in water to a temperature between 30 and 45° C and after cooling, a portion of the cooled gum is introduced to the pulling machine.

The pulling machine has two rotating mixing arms and one stationary arm. The gum is aerated by the mixing arms while being pulled and stretched. During this process air is blocked inside the gum. When the gum is getting almost white and dough like its ready for extrusion. The extruder forms a rope that is cooled in a cooling tunnel and when passed the tunnel the gum is wrapped in a wrapping machine either as single twist or as 5 or 7 piece pack.

According to the process described in WO 98/34497 the gum base is taken out of the mixer without adding any flavor. The gum base is taken out and pumped to a holding tank and pumped from there to the aerator. When the gum base is pumped from the holding tank and passes through a heat exchanger to cool the gum down to a temperature between 45°C and 65°C and after this flavor and maybe a sweetener are injected therein. The gum will then be aerated with air under pressure and mixed in a mixer with both rotating and stationary mixing pins. An almost white gum will now be pumped to the extruder and fomied to a gum rope and cooled in a cooling tunnel and wrapped.

US patent 4.698.223 discloses a chewing gum composition which comprises up to 99% by weight of a completely sugar-free base gum. Such a chewing gum is calorie-free and non-cariogenic. Furthermore it has been found to be substantially non-adhesive to the teeth, particularly to dental prostheses. The gum contains up to 3% flavorings and up to 4% glycerol.

US patent 4.357.354 discloses a reduced calorie chewing gum which does not decrease in viscosity upon chewing and contains less then 65 % water-soluble, such as sugar and/or sugar alcohols such as sweeteners, and includes gum base containing high level of inert fillers, such as calcium carbonate or talc in amounts of at least about 40% by weight, softeners, such as lecithin, and optionally syntetich non-caloric sweeteners, such as aspartame, saccharin, or cyclamates. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing dramatic increase in cut volume. EP 414 932 Al discloses a chewing gum composition, which comprises 25 to 90%) by weight of a known gum base. The chewing gum composition exerts its anticariogenic effect both locally and internally, simultaneously assures a preferable condition for fluoride ions to build into the teeth by mechanical and chemical effect, thus less fluoride compound needed and the building-in of fluorine ions is accelerated.

Detailed description of the invention

The gum base of the present invention is a non-styrene butadiene rubber gum base with improved elastic chewing characteristics of non-caloric low-density gum is provided. The gum base according to this invention does not stick to natural or artificial teeth or dental work.

The non styrene butadiene rubber gum base of the present invention shows good miscibility properties with air and shows a good cohesive strength to keep the air bubbles trapped during processing and storage of the final product.

The non-styrene butadiene rubber gum base of the present invention provides pure white colour of the final gum product

The non-styrene butadiene rubber gum base of the present invention provides a flavour release that is improved due to decreased off taste and odour from the gum base.

The gum base of the present invention contains about 6 to 12% by weight of synthetic elastomer, 0 to 10% by weight of a natural elastomer, 20 to 30%) by weight of elastomer plasticiser, 2 to 20%> by weight of a filler, 2 to 22% by weight of a synthetic resin, 0.5 to 4%> by weight of mono diglyceride emulsifier, 1 to 10% by weight of a distilled monoglyceride, 1 to 8% of a acetylated monoglyceride, 12 to 24% by weight of petroleum wax, 0.5 to 9% by weight of a partially or fully hydrogenated animal or vegetable oil and from 0 to 0.1 % of an antioxidant.

The synthetic elastomers may include, but not limited to, styrene butadiene copolymer (SBR rubber), Polyisobutylene, isoprene isobutylene rubber (butyl rubber) and polyethylene, polyvinyl acetate with a molecular weight up to 50,000 or vinylacetate vinyllaurate copolymer or blends hereof.

The elastomer plasticisers may include but not limited to glycerol ester of tall- oil rosin, glycerol ester of wood rosin, glycerol ester of gum rosin, glycerol ester of polymerised gum rosin, glycerol ester of polymerised wood rosin, glycerol ester of polymerised tall oil rosin, methyl ester of partially hydrogenated gum rosin, methyl ester of partially hydrogenated wood rosin, glycerol ester of dimerized gum rosin, glycerol ester of dimemerized wood rosin, glycerol ester of partially dimerized tall oil rosin, glycerol ester of partially hydrogenated wood rosin, glycerol ester of partially hydrogenated gum rosin, penta erythritol ester of partially hydrogenated gum rosin. Pentaerythritol ester of wood rosin, copolymer of alpha and beta pinene or dipentene also called delta limonene or blends hereof.

Fillers/texturizers may include, but not limited to, magnesium carbonate, calcium carbonate, ground limestone, silicates such as magnesium and aluminium silicate, clay, alumina, talc, titanium oxide, mono-, DI- and tri-calcium phosphate, cellulose polymers and combinations thereof, kaolin, aluminium oxide or silicium oxide or blends hereof.

Fats and oils may include, but not limited to, partially or fully hydrogenated vegetable oil such as soybean, palm, coconut, sunflower seed, rapeseed, corn, olive, shea nut or other vegetables or fat such as tallow or lanolin. Also, the gum base may contain glycerol diacetate (diacetin) glycerol triacetate known as triacetin or blends hereof.

Waxes may include, but not limited to, paraffin wax, micro crystalline wax, petroleum wax, synthetic paraffin wax manufactured according to the Fisher Tropsch reaction, polyethylene wax with a molecular weight of minimum 2000 or vegetable wax like carnauba wax, candelilla wax or bee wax or blends hereof.

Emulsifiers may contain at least one of each mono di-glyceride with a mono ester content of maximum 60%> a distilled mono glyceride with a mono ester content of minimum 90%) mono esther, an acetylated mono glyceride with a saponification value of maximum 425. The gum base according to this invention may also contain citric acid esters of mono glycerides, stearoyl lactylates, sorbitan esters of fatty acids, lactic acid esters of mono glycerides, diacetyl tartaric acid esters of mono glycerides, propylene glycol esters of fatty acids, poly glycerol esters of fatty acids and sucrose ester of fatty acids and blends thereof.

Antioxidants may include, but not limited to, antioxidants like THHQ (tertiary butyl hydroquinone), BHT (butylated hydroxytoluene), BHA (butylated hydroxyanisole), tocopherols, propyl gallate, octyl gallate, dodecyl gallate, ascorbic acid, ascorbyl palmitate or blends hereof.

Mixing is conducted in a double-jacketed Z blade mixer heated with steam to a temperature of 120 °C following the steps of a) mixing all elastomers, part of high melting terpene or polymerised rosin resins and filler thoroughly ; b) adding rest of the high melting terpene or polymerised rosin resins and part of filler and continuing mixing; c) adding polyvinyl acetate and part of filler gradually and continuing mixing; d) adding low melting rosin ester resins gradually and continuing mixing e) adding triacetin and continuing mixing; f) adding wax and antioxidants gradually and continuing mixing; g) Finally adding emulsifiers and fats and continuing mixing until a homogeneous mass is produced.

After the homogenous mass is obtained, mixing is continued for another 10 minutes to provide a good homogeneity between the components and heating the gum base uniformly to 100°C. Depending on the combination of elastomers used, mixing time can vary between 2 to 5 hours.

After the gum base mixing procedure is finished the gum base can be poured out and cooled down and moulded into slabs or pelletized in a proper equipment.

An alternative was is to pump the gum base directly to a holding tank where it is cooled to 80 to 90° C. Afterwards, the gum base is passed through a heat exchanger and it is cooled down to a temperature between 45 to 65 °C. Before the gum base enters into the aerating device, flavor and other additives are injected into the gum base and the gum base is stirred continuously during aeration.

The other alternative is to mix the gum base with flavor and then cool the gum down in water and aerate the gum in a pulling machine.

Preferred gum base formulations used for the production of oriental type gum are as follows: Raw Material Example 1 Example 2 Example 3

PIB Mw 900.000 4% 6%

PIB Mw 450.000 4% 8%

PIB Mw 50.000 4% 6% 4%

Isoprene Isobutylene copolymer

Polyterpene resin 2% 4% 6%

Glycerol ester of polymerized rosin 8% 6% 4%

Glycerolester of rosin 3% 6% 9%

Glycerolester of hydrogenated rosin 12% 9% 6%

Methylester of hydrogenated rosin - 0,5% 1%

Polyvinyl acetate 15.000 Mw 7%

Polyvinyl acetate 25.000 Mw 7% 10%

Polyvinyl acetate 45.000 Mw 7% 10% 15%

Polyvinyl acetate 55.000 Mw 7%

Calcium carbonate 10% 3,9% 5%

Talc 6,9% 2% 3,9%

Mono diglyceride max. 55%) ME. 0,5% 2% 4%

Distilled monoglyceride min. 90%> ME 1% 2% 1%

Acetylated monoglyceride 1% 7% 2%

Paraffin wax 5% 10% 10%

Microcrystalline wax 15% 12% 6%

Candelilla wax 5%

Partially hydrogenated vegetable oil 1% 2%

Fully hydrogenated vegetable oil 1% 2%

Triacetin 0,5 1,5% 1%

Antioxidant 0,1% 0,1% 0,1%

Total 100% 100% 100% Raw Material Example 4 Example 5 Example 6

PIB Mw 900.000

PIB Mw 450.000 8% 6% 9%

PIB Mw 50.000 4% 6% 3%

Isoprene Isobutylene copolymer

Polyterpene resin 2% 4% 6%

Glycerolester of polymerized rosin 8% 6% 4%

Glycerolester of rosin 3% 6% 9%

Glycerolester of hydrogenated rosin 12% 9% 6%

Methylester of hydrogenated rosin - 0,5% 1%

Polyvinyl acetate 15.000 Mw 5%

Polyvinyl acetate 25.000 Mw 6% 5%

Polyvinyl acetate 45.000 Mw 7% 10% 10%

Polyvinyl acetate 55.000 Mw 8% 5% 7%

Calcium carbonate 10% 3,9% 5%

Talc 6,9% 2% 3,9%

Mono diglyceride max. 55% ME. 0,5% 2% 4%

Distilled monoglyceride min. 90%) ME 1% 2% 1%

Acetylated monoglyceride 1% 7% 2%

Paraffin wax 5% 10% 10%

Microcrystalline wax 15% 12% 6%

Candelilla wax 5%

Partially hydrogenated vegetable oil 1% 2%

Fully hydrogenated vegetable oil 1% 2%

Triacetin 0,5 1,5% 1%

Antioxidant 0,1% 0,1% 0,1%

Total 100% 100% 100% Raw Material Example 7 Example 8 Example 9

PIB Mw 900.000

PIB Mw 450.000 6%

PIB Mw 50.000 3%

Isoprene Isobutylene copolymer 8% 6% 9%

Chicle 4% 5%

Polyterpene resin 4% 6%

Glycerolester of polymerized rosin 10% 9% 7%

Glycerolester of rosin 3% 7%

Glycerolester of hydrogenated rosin 12% 12%

Methylester of hydrogenated rosin - 0,5% 1%

Polyvinyl acetate 15.000 Mw 7%

Polyvinyl acetate 25.000 Mw 7% 10%

Polyvinyl acetate 45.000 Mw 7% 10% 15%

Polyvinyl acetate 55.000 Mw 7%

Calcium carbonate 10% 3,9% 5%

Talc 6,9% 2% 3,9%

Mono diglyceride max. 55%) ME. 0,5% 2% 4%

Distilled monoglyceride min. 90% ME 1% 2% 1%

Acetylated monoglyceride 1% 7% 2%

Paraffin wax 5% 10% 10%

Microcrystalline wax 15% 12% 6%

Candelilla wax ' 5%

Partially hydrogenated vegetable oil 1% 2%

Fully hydrogenated vegetable oil 1% 2%

Triacetin 0,5 1,5% 1%

Antioxidant 0,1% 0,1% 0,1%

Total 100% 100% 100% Raw Material Example 10 Example 11 Example 12

PIB Mw 900.000 4% 6%

PIB Mw 450.000 4% 8%

PIB Mw 50.000 4% 6% 4%

Isoprene Isobutylene copolymer

Polyterpene resin 2% 4% 6%

Glycerolester of polymerized rosin 8% 6% 4%

Glycerolester of rosin 3% 6% 9%

Glycerolester of hydrogenated rosin 12% 9% 6%

Methylester of hydrogenated rosin - 0,5% 1%

Polyvinyl acetate 15.000 Mw 7%

Polyvinyl acetate 25.000 Mw 7% 10%

Polyvinyl acetate 45.000 Mw 7% 10% 15%

Polyvinyl acetate 55.000 Mw 7%

Calcium carbonate 10% 3,9% 5%

Talc 6,9% 2% 3,9%

Mono diglyceride max. 55%> ME. 5,5% 2% 4%

Distilled monoglyceride min. 90% ME 1% 7% 1%

Acetylated monoglyceride 1% 7% 2%

Paraffin wax 5% 10%

Microcrystalline wax 10% 7% 10%

Candelilla wax 5%

Partially hydrogenated vegetable oil 1% 2%

Fully hydrogenated vegetable oil 1% 2% 5%

Triacetin 0,5 1,5% 1%

Antioxidant 0,1% 0,1% 0,1%

Total 100% 100% 100% Raw Material Example 13 Example 14 Example 15

PIB Mw 900.000 9%

PIB Mw 450.000 10%

PIB Mw 50.000

Isoprene Isobutylene copolymer 12%

Polyterpene resin 2% 4% 6%

Glycerolester of polymerized rosin 8% 6% 4%

Glycerolester of rosin 3% 6% 9%

Glycerolester of hydrogenated rosin 12% 9% 6%

Methylester of hydrogenated rosin - 0,5% 1%

Polyvinyl acetate 15.000 Mw 7%

Polyvinyl acetate 25.000 Mw 7% 10%

Polyvinyl acetate 45.000 Mw 7% 10% 15%

Polyvinyl acetate 55.000 Mw 7%

Calcium carbonate 12% 3,9% 8%

Talc 6,9% 2% 3,9%

Mono diglyceride max. 55%> ME. 0,5% 2% 4%

Distilled monoglyceride min. 90%> ME 1% 2% 1%

Acetylated monoglyceride 1% 7% 2%

Paraffin wax 5% 10% 10%

Microcrystalline wax 15% 12% 6%

Candelilla wax 5%

Partially hydrogenated vegetable oil 1% 2%

Fully hydrogenated vegetable oil 1% 2%

Triacetin 0,5 1,5% 1%

Antioxidant 0,1% 0,1% 0,1%

Total 100% 100% 100%

Claims

1. A gum base composition having:

a) 6 to 12% of an elastomer selected from poly isobutylene rubber and isoprene isobutylene copolymer; b) 0 to 10%) natural elastomer or natural gum; c) 20 to 30% resinous elastomer solvent or a mixture thereof; d) 2 to 22%o polyvinyl acetate with a molecular weight from 15,000 to

55,000; e) 2 to 20% filler; f) 0.5 to 4% mono di-glyceride with a mono ester content of maximum 60%; g) 1 to 10%) distilled mono glyceride; h) 1 to 8% acetylated mono glyceride; i) 2 to 22%o petroleum wax, paraffin wax or natural wax; j) 0.5 to 9% partially or fully hydrogenated fat; k) Up to maximum 0.1%> anti oxidant.

2. A composition as claimed in claim 1 wherein said elastomer comprises of 0 to 25%o isobutylene isoprene copolymer and 75% to 100%) poly isobutylene with a molecular weight between 100,000 to 500,000.

3. A composition as claimed in claim 1 wherein said resins is selected from a group consisting of glycerol ester of rosin, glycerol ester of polymerised rosin, glycerol ester of partially hydrogenated rosin, methyl ester of partially hydrogenated rosin, glycerol ester of dimerized rosin and poly terpene resin.

4. A composition as claimed in claim 1 wherein said polyvinyl acetate has a molecule weight between 15.000 to 55.000.

5. A composition as claimed in claim 1 wherein said filler is selected from a group consisting of calcium carbonate, talc or mixtures thereof.

6. A composition as claimed in claim 5 wherein the preferred ratio of calcium carbonate and talc is between 1 : 1 and 7:1.

7. A composition as claimed in claim 1 wherein said emulsifier is selected from a group consisting of mono di-glyceride, distilled mono glyceride, acetylated mono glyceride and mixtures thereof.

8. A composition as claimed in claim 7 wherein the preferred ratio of mono di- glyceride, distilled mono glyceride, and acetylated mono glyceride is between

1:1:1 and 3:1:2.

9. A composition as claimed in claim 1 wherein said wax is a mixture of petroleum wax and Fisher Tropsch wax.

10. A composition as claimed in claim 7 wherein the preferred ratio of the petroleum wax and the Fisher Tropsch wax is between 1 : 1 to 20: 1.

11. A composition as claimed in claim 1 wherein the oil is a partially or fully hydrogenated vegetable oil.

12. A composition as claimed in claim 1 to 11 wherein the composition is used in particular to manufacture a non-calorie, non-cariogenic, non-styrene butadiene rubber gum base.

13. A method for producing a composition comprising the steps a) mixing all elastomers, part of high melting terpene or polymerised rosin resins and filler thoroughly ; b) adding rest of the high melting terpene or polymerised rosin resins and part of filler and continuing mixing; c) adding polyvinyl acetate and part of filler gradually and continuing mixing; d) adding low melting rosin ester resins gradually and continuing mixing e) adding triacetin and continuing mixing; f) adding wax and anti oxidants gradually and continuing mixing; g) Finally adding emulsifiers and fats and continuing mixing until a homogeneous mass is produced.

14. A method as claimed in Claim 13 wherein mixing is conducted in a double- j acketed Z blade mixer.

15. A method as claimed in Claim 14 wherein the mixer is heated with steam to a temperature of 100 °C to 140°C.

AMENDED CLAIMS

[received by the International Bureau on 10 August 2001 (10.08.01); original claims 1-15 replaced by new claims 1-18 (3 pages)]

1. A non-styrene butadiene gum base, comprising: 6% to 12%) by weight of a synthetic elastomer selected from the group consisting of polyisobutylene, isoprene isobutylene, isoprene isobutylene copolymer, polyethylene, and mixtures thereof; up to 10%) by weight natural elastomer or natural gum;

20%) to 30% by weight elastomer solvent; 2% to 22%o by weight polyvinyl acetate;

2% to 20% by weight filler; emulsifier;

2% to 22% by weight wax; and

0.5%) to 9% by weight partially or fully hydrogenated fat.

2. The non-styrene butadiene gum base of claim 1, wherein the synthetic elastomer comprises up to 25% by weight isobutylene isoprene copolymer and 75%> to 100%) polyisobutylene with a molecular weight between 100,000 and 500,000.

3. The non-styrene butadiene gum base of claim 1, wherein the elastomer solvent is selected from the group consisting of glycerol ester of rosin, glycerol ester of polymerized rosin, glycerol ester of partially hydrogenated rosin, methyl ester of partially hydrogenated rosin, glycerol ester of dimerized rosin, poly terpene resin, and mixtures thereof.

4. The non-styrene butadiene gum base of claim 1, wherein the polyvinyl acetate has a molecular weight of 15,000 to 55,000.

5. The non-styrene butadiene gum base of claim 1, wherein the filler is selected from the group consisting of calcium carbonate, talc, and mixtures thereof.

6. The non-styrene butadiene gum base of claim 5, wherein the filler comprises a mixture of calcium carbonate and talc in a weight ratio of between 1 : 1 and 7:1.

7. The non-styrene butadiene gum base of claim 1, wherein the emulsifier is selected from the group consisting of mono diglyceride, distilled mono glyceride, acetylated mono glyceride, and mixtures thereof.

8. The non-styrene butadiene gum base of claim 7, wherein the emulsifier comprises mono diglyceride, distilled mono glyceride, and acetylated mono glyceride in relative weight proportions of 1 : 1 : 1 to 3 : 1 :2.

9. The non-styrene butadiene gum base of claim 7, wherein the emulsifier comprises 0.5%> to 4% by weight mono diglyceride with a maximum mono ester content of 60%), 1%) to 10%) by weight distilled mono glyceride, and 1% to 8%> by weight acetylated mono glyceride.

10. The non-styrene butadiene gum base of claim 1, wherein the wax comprises a mixture of petroleum wax and Fisher Tropsch wax.

11. The non-styrene butadiene gum base of claim 10, wherein the petroleum wax and Fisher Tropsch wax are present in a ratio of 1 : 1 to 20: 1.

12. The non-styrene butadiene gum base of claim 1, wherein the fat comprises a vegetable oil.

13. The non-styrene butadiene gum base of claim 1, further comprising an antioxidant in an amount up to 0.1%> by weight.

14. A method for making a non-styrene butadiene gum base, comprising, in order: providing ingredients for the gum base including elastomers, polyvinyl acetate, high-melting elastomer solvent, low-melting elastomer solvent, filler, emulsifier, wax, and fat; adding to a mixer all elastomers, a portion of the liigh-melting elastomer solvent, and a portion of the filler, and mixing thoroughly; adding the remainder of the high-melting elastomer solvent and a further portion of the filler and continuing mixing; adding the polyvinyl acetate and remainder of the filler gradually while continuing mixing; adding the low-melting elastomer solvent gradually while continuing mixing; adding the wax gradually while continuing mixing; and adding the emulsifier and fat and continuing mixing until a homogeneous gum base is produced.

15. The method of claim 14, wherein the mixing is conducted in a double- jacketed Z-blade mixer.

16. The method of claim 15, wherein the mixer is heated with steam to a temperature of 100°C to 140°C.

17. The method of claim 14, further comprising aerating the homogeneous gum base and forming the gum base into finished pieces such that the pieces have a density of 0.5 to 0.9 grams per millilitre.

18. The method of claim 17, wherein flavor is added to the homogeneous gum base prior to aeration.