This is an accepted version of this page
42-415: Bubble gum (or bubblegum ) is a type of chewing gum , designed to be inflated out of the mouth as a bubble . In modern chewing gum, if natural rubber such as chicle is used, it must pass several purity and cleanliness tests. However, most modern types of chewing gum use synthetic gum-based materials. These materials allow for longer lasting flavor, a softer texture, and a reduction in tackiness . As
84-451: A bubble popped. At that time, synthetic bubble gum was introduced, which would almost never stick. The first brands in the US to use these new synthetic gum bases were Hubba Bubba and Bubble Yum . Bubble gum got its distinctive pink color because the original recipe Diemer worked on produced a dingy gray colored gum, so he added red dye (diluted to pink), as that was the only dye he had on hand at
126-454: A formula for a chewing gum called " Blibber-Blubber ", was found to be less sticky than regular chewing gum and stretched more easily. This gum became highly successful and was eventually named by the president of Fleer as Dubble Bubble because of its stretchy texture. This remained the dominant brand of bubble gum until after WWII, when Bazooka bubble gum entered the market. Until the 1970s, bubble gum still tended to stick to one's face as
168-423: A gum made from paraffin wax , a petroleum product, was developed and soon exceeded the spruce gum in popularity. To sweeten these early gums, the chewer would often make use of a plate of powdered sugar, which they would repeatedly dip the gum in to maintain sweetness. William F. Semple, a dentist from Mount Vernon, Ohio , filed an early patent on chewing gum, patent number 98,304, on 28 December 1869. Semple's gum
210-575: A low/high strain rate . Typically, the strain softening at a low strain rate manifests the disintegration of brittle networks within gums. In contrast, the nonuniform deformation of polymers and crystallization induced by strain explain the strain hardening behavior at a high strain rate . In 1928, Walter Diemer , an accountant for the Fleer Chewing Gum Company in Philadelphia, was experimenting with new gum recipes. One recipe, based on
252-514: A patent for automatically cutting wrappers for sticks of chewing gum: US 913,352 "Web-cutting attachment for wrapping-machines" 23 February 1909 from Louisville, Kentucky, inventor James Henry Brady, an employee of the Colgan Gum Company. Modern chewing gum was first developed in the 1860s when chicle was brought from Mexico by the former president, General Antonio Lopez de Santa Anna , to New York, where he gave it to Thomas Adams for use as
294-563: A ration and traded it with locals. Synthetic gums were first introduced to the U.S. after chicle no longer satisfied the needs of making good chewing gum. By the 1960s, US manufacturers had switched to butadiene -based synthetic rubber , as it was cheaper to manufacture. In the United States, chewing gum experienced a decline in popularity in the early 21st century, as it lost its association with counterculture and teenage rebelliousness. Others blamed smartphones reducing impulse purchases at
336-497: A rubber substitute. Chicle did not succeed as a replacement for rubber, but as a gum cut into strips and marketed as Adams New York Chewing Gum in 1871. Black Jack (1884), which is flavored with licorice, Chiclets (1899), and Wrigley's Spearmint Gum were early popular gums that quickly dominated the market and are all still around today. Chewing gum gained worldwide popularity through American GIs in WWII, who were supplied chewing gum as
378-448: A small isothermal strain deformation (i.e., below yield strain ) under small amplitude oscillatory shear (SAOS). Here the critical yield strain is defined as the modulus deviating about 10% from its initial value. Under it, gum cuds show elastic deformation that follows power-law behavior as a critical gel in the linear regime; otherwise, exhibiting nonlinear responses with increasing shear stress (plasticity). Normally, this yield strain
420-562: A sort of chewing gum consisting of long-chain polysaccharides , bubblegum can typically exhibit linear and nonlinear viscoelastic behaviors. Therefore, the distinct deformations under chewing can be affected by shear rate , shear strain , and shear stress applied through teeth. Based on these, it is helpful to characterize the intrinsic rheological properties of chewing gums for future improvement and optimization of commercial products’ texture and chewiness . The linear viscoelastic (LVE) property can be probed on pre-shaped gum cuds through
462-472: Is a brand of bubble gum produced by Wm. Wrigley Jr. Company , a subsidiary of Mars, Incorporated . Introduced in the United States in 1979, the bubble gum got its name from the phrase "Hubba Hubba", which some military personnel in World War II used to express approval. The main gimmick used to promote the gum is that, as Hubba Bubba is less sticky than other brands of gum, it is easier to peel off
SECTION 10
#1732869790334504-528: Is a brick wall covered in used chewing gum , located in an alleyway in Post Alley under Pike Place Market in Downtown Seattle . Chewing gum Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base , sweeteners, softeners/ plasticizers , flavors, colors, and, typically, a hard or powdered polyol coating. Its texture
546-509: Is between 25% and 40%. This relatively high fractional recovery (the ability to recover its previous shape) is consistent with providing a satisfying sensory feel. On the contrary, bubble gums only show fractional recovery lower than 15%. Therefore, bubble gums can withstand more substantial stresses before break-up than normal chewing gums . This distinction is mainly due to its on-purpose design, which allows it to form and maintain large, stable bubbles when blown up through sizeable shear stress on
588-610: Is considered proprietary information known by select individuals within each gum-manufacturing company. Information about the other components of chewing gum are more accessible to the public and they are listed in Table 2 . Table 2: Common ingredients in the formulation of modern chewing gum Artificial Sweeteners: 0.05–0.5% sugar, dextrose, glucose or corn syrup, erythritol, isomalt, xylitol, maltitol, mannitol, sorbitol, lactitol aspartame, acesulfame-K, saccharine, sucralose, neohesperidine, dihydrichalcone Peppermint and spearmint are
630-452: Is less than 1%. Regarding plastic deformation , the nonlinear viscoelasticity can be explored through shear creep experiments (relaxation time) and the start-up of steady shear stress-controlled uniaxial/biaxial extension. The former demonstrates that fractional recovery, defined as the ratio between measured strain after deformation and recovered strain without adding shear stress , for chewing gums under moderate shear stress (~ 1000 Pa)
672-420: Is not required by law to be labeled with an expiration date. If chewing gum remains in a stable environment, over time the gum may become brittle or lose some of its flavor, but it will never be unsafe to eat. If chewing gum is exposed to moisture, over time water migration may occur, making the gum soggy. In lollipops with a gum center, water migration can lead to the end of the product's shelf life, as it causes
714-410: Is reminiscent of rubber because of the physical-chemical properties of its polymer, plasticizer, and resin components, which contribute to its elastic-plastic, sticky, chewy characteristics. The cultural tradition of chewing gum seems to have developed through a convergent evolution process, as traces of this habit have arisen separately in many early civilizations. Each early precursor to chewing gum
756-626: The Fischer–Tropsch process ) Petroleum wax Petroleum wax synthetic Polyethylene Polyisobutylene Polyvinyl acetate Jelutong Leche caspi (sorva) Pendare Perillo Leche de vaca Niger gutta Tunu (tuno) Chilte Natural rubber First, gum base is previously prepared through a melting and straining or filtering process. The formulation for gum base is proprietary information known to few individuals within each gum-producing company. Next, other ingredients such as nutritive and non-nutritive sweeteners and flavors are added to
798-502: The Guinness World Record for largest bubble gum bubble ever blown, which was 26 inches (66 cm) in diameter. However, Chad Fell holds the record for "Largest Hands-free Bubblegum Bubble" at 20 inches (51 cm), achieved on 24 April 2004. Bubblegum Alley is a tourist attraction in downtown San Luis Obispo, California , known for its accumulation of used bubble gum on the walls of an alley . The Market Theater Gum Wall
840-1240: The 1980s was the brand Bubblicious . The original bubble-gum flavor was discontinued for many years in the United Kingdom, with only apple , strawberry , and cola flavors available. As of June 2012, flavors available in the UK include strawberry , original and apple . (In April 2012, the original flavor returned, with packs proclaiming "chunkier and bubblier"). Flavors available in Australia include cherry , cola , peach , strawberry , lime , pineapple , apple , orange , grape and watermelon . As of 2004, flavors available in Croatia included lime , berry , cherry and generic fruit . Flavors available in Germany included cherry and cola . Flavors available in Norway include orange , apple , strawberry , cola and licorice . Flavors available in Canada included strawberry , grape , orange and blue raspberry . Other flavors seen over
882-642: The UK (tapes of 1.8 meter strips of mixed flavors), plastic jugs of crystals , boxes of tiny gumballs and stuffed with candy . The Hubba Bubba brand was discontinued in the U.S. in the early 1990s but returned in 2004. In the United States, commercials are animated at Aardman in the same stop-motion style used in Wallace and Gromit , the Chevron commercials and Chicken Run . In Canada, commercials are animated in 2D traditional animation by Chuck Gammage Animation and use
SECTION 20
#1732869790334924-507: The United States were set in a Wild West town and featured a character known as the Gumfighter, played by actor Don Collier . At the end of each commercial, the Gum Fighter declared, "Big bubbles, no troubles," followed by a jocular response from Western film veteran Dub Taylor . This was a reference to Hubba Bubba being less sticky than other brands. Hubba Bubba's main competition for most of
966-471: The United States. The American Indians chewed resin made from the sap of spruce trees. The New England settlers picked up this practice, and in 1848, John B. Curtis developed and sold the first commercial chewing gum called The State of Maine Pure Spruce Gum. In this way, the industrializing West, having forgotten about tree gums, rediscovered chewing gum through the First Americans . Around 1850
1008-407: The balsam tree ( Myroxylon ), creating small sticks of flavored chewing gum he named "Taffy Tolu". Colgan also led the way in the manufacturing and packaging of chicle -based chewing gum, derived from Manilkara chicle , a tropical evergreen tree. He licensed a patent for automatically cutting chips of chewing gum from larger sticks: US 966,160 "Chewing Gum Chip Forming Machine" 2 August 1910 and
1050-524: The checkout. Demand for chewing gum also declined during the COVID-19 pandemic , as people were less concerned about bad breath and impulse purchases also declined. U.S. sales of gum fell about 30 percent, and while demand was back up to the pre-pandemic level in 2023 in dollar terms, this was the result of inflation as the average price of a pack increased $ 1.01 from 2018 to $ 2.71 in 2023. Globally, sales were down 10 percent from 2018. Gum base composition
1092-594: The consumers' intent to form bubbles or the sugar/sugarless dichotomy. Chewing gum typically comes in three formats: tablets, coated pellets, and sticks/ slabs. Bubble gum typically come in three formats as well: tablets, hollow balls, and cubes or chunks. Stick, slab, and tab gums typically come in packs of about five to 17 sticks or more, and their medium size allows for softer texture. Pellet gums, or dragée gums, are pillow shaped pieces that are almost always coated. Packaging of pellet gums can vary from boxes to bottles to blister packs. The coating of pellet gum allows for
1134-407: The exterior hard candy shell to soften and the interior gum center to harden. The physical and chemical properties of chewing gum impact all aspects of this product, from manufacturing to sensory perception during mastication. The polymers that make up the main component of chewing gum base are hydrophobic. This property is essential because it allows for retention of physical properties throughout
1176-441: The extruder using a vertical cutter. Sheeting is a technique often used for stick, slab and tab gums. Next, gum is either conditioned by being sprinkled with a powdered polyol or coated via the application of subsequent layers of coating using temperature controlled coating basins before it is sent to packaging. Chewing gum can come in a variety of formats ranging from 1.4 to 6.9 grams per piece, and products can be differentiated by
1218-461: The gum base until the warm mixture thickens like dough. The gum base mixture is heated during this mixing process to increase the entropy of the polymers to achieve a more uniform dispersion of ingredients. Then, extrusion technology is implemented to smooth, form, and shape the gum. Next, the gum goes through a shaping process that is determined by gum type and consumer demand. For example, cut and wrap (chunk or cube) pieces are severed straight out of
1260-573: The gums were made is believed to have antiseptic properties and other medicinal benefits. It is chemically similar to petroleum tar and is in this way different from most other early gum. The Mayans and Aztecs were the first to exploit the positive properties of gum; they used chicle , a natural tree gum , as a base for making a gum-like substance and to stick objects together in everyday use. Forms of chewing gum were also chewed in Ancient Greece . The Ancient Greeks chewed mastic gum , made from
1302-523: The mastication process. Because the polymers of gum repel water, the water-based saliva system in a consumer's mouth will dissolve the sugars and flavorings in chewing gum, but not the gum base itself. This allows for gum to be chewed for a long time without breaking down in the mouth like conventional foods. Chewing gum can be classified as a product containing a liquid phase and a crystalline phase, providing gum with its characteristic balance of plastic and elastic properties. Hubba Bubba Hubba Bubba
Bubble gum - Misplaced Pages Continue
1344-420: The most popular flavors. Food acids are implemented to provide a sour flavor (i.e. citric, tartaric, malic, lactic, adipic, and fumaric acids). Maltitol/Isomalt Mannitol Starch Gum base is made of polymers, plasticizers, and resins. Polymers , including elastomers, are responsible for the stretchy and sticky nature of chewing gum. Plasticizers improve flexibility and reduce brittleness, contributing to
1386-455: The natural and synthetic gum base components approved for use in the United States, demonstrating some examples of key gum base components. Table 3: Gum base ingredients approved for use by the U.S. Food and Drug Administration (2016) Chicle Chiquibul Crown gum Gutta hang kang Massaranduba balata Massaranduba chocolate Nispero Rosidinha Venezuelan chicle Isobutylene-isoprene copolymer ( butyl rubber ) Paraffin (via
1428-659: The opportunity for multiple flavor sensations, since coating is done in a layering process and different flavor attributes can be added to various layers. Cube or chunk gums, which are typically intended for bubble blowing, are called cut and wrap gums as they are typically severed from continuous strands of extruded gum and packaged directly. Chewing gum is rather shelf stable because of its non-reactive nature and low moisture content. The water activity of chewing gum ranges from 0.40 to 0.65. The moisture content of chewing gum ranges from three to six percent. In fact, chewing gum retains its quality for so long that, in most countries, it
1470-400: The plastic and elastic nature of gum. The interactions of plasticizers within gum base are governed by solubility parameters, molecular weight, and chemical structure. Resins compose the hydrophobic portion of the gum base, responsible for its chewiness. Although the exact ingredients and proportions used in each brand's gum base are trade secrets within the gum industry, Table 3 lists all of
1512-431: The resin of the mastic tree . Mastic gum, like birch bark tar, has antiseptic properties and is believed to have been used to maintain oral health. Both chicle and mastic are tree resins. Many other cultures have chewed gum-like substances made from plants, grasses, and resins . Although chewing gum can be traced back to civilizations worldwide, the modernization and commercialization of this product mainly took place in
1554-510: The skin after a bubble bursts. When Hubba Bubba was first marketed, the gum's flavor (now often referred to as original ) was similar to that of others but, over time, different flavors have been produced. Before its launch, Hubba Bubba had been referred to as "Stagecoach" during product development and early manufacturing at the now-defunct Wrigley plant in Santa Cruz, California. The earliest series of TV commercials for Hubba Bubba that aired in
1596-785: The time. In taste tests, children tend to prefer strawberry and blue raspberry flavors, rejecting more complex flavors, as they say these make them want to swallow the gum rather than continue chewing. While there is a bubble gum "flavor" – which various artificial flavorings including esters are mixed to obtain – it varies from one company to another. Esters used in synthetic bubble gum flavoring may include methyl salicylate , ethyl butyrate , benzyl acetate , amyl acetate or cinnamic aldehyde . A natural bubble gum flavoring can be produced by combining banana , pineapple , cinnamon , cloves , and wintergreen . Vanilla, cherry, lemon, and orange oil have also been suggested as ingredients. In 1996, Susan Montgomery Williams of Fresno, California, set
1638-468: The tongue. The stretching experiment shows gum cuds owning strain hardening during uniaxial extension. In particular, the LVE regime is absent with applying a constant Hencky strain rate, like the plastic flow in polycrystals or polymers. Moreover, different values of Hencky strain rates can lead to either extensional viscosity plateaus before sagging (macroscopic failure) or necking (strain hardening) following
1680-521: The years in various countries include lemon , cream soda , tropical , salty liquorice, and chocolate strawberry. This product as sold in the US includes bioengineered (Genetically Modified or “GMO”) ingredients and the company labels as such without specifying which ingredients are the un-named GMO’s. At first, Hubba Bubba was only available in chunks, typically being sold in packets of five chunks. More recently, it has been produced as shredded pieces (see Big League Chew ), rolls of bubble gum tape in
1722-667: Was derived from natural growths local to the region and was chewed purely out of the instinctual desire to masticate. Early chewers did not necessarily desire to derive nutritional benefits from their chewable substances but at times sought taste stimuli and teeth cleaning or breath-freshening capabilities. Chewing gum in many forms has existed since the Neolithic period. 5,000-year-old chewing gum made from birch bark tar , with tooth imprints, has been found in Kierikki in Finland. The tar from which
Bubble gum - Misplaced Pages Continue
1764-431: Was intended to clean the teeth and strengthen the chewer's jaw. It was not a sweet treat; ingredients included chalk and powdered licorice root. Charcoal was also suggested as a "suitable" ingredient in the patent. The first flavored chewing gum was created in the 1860s by John Colgan , a Louisville, Kentucky, pharmacist. Colgan mixed with powdered sugar the aromatic flavoring tolu , a powder obtained from an extract of
#333666