Continuous chewing gum manufacturing process for gum with conrolled flavor release

<u style="single">Field of invention</u>The present invention relates to a method for completely producing a chewing gum base and chewing gum using a single highly efficient continuous mixer.<u style="single">Description of prior art</u>Traditionally, chewing gum bases and chewing gum products have been manufactured using individual mixing devices and different mixing techniques and often in different factories. One of the reasons is that the optimum conditions for producing gum base and the optimum conditions for producing chewing gum from gum base and other ingredients such as sweeteners and flavors make it impossible to integrate both of these operations. Because it is so different. The production of chewing gum bases requires and usually dispersible (often high shear) mixing of difficult-to-mix components such as elastomers, fillers, elastomeric plasticizers, base softeners / emulsifiers, and sometimes waxes. It takes a long mixing time. On the other hand, the production of chewing gum products uses a distributable (generally low shear) mixture to make the gum base a short time with delicate ingredients such as product softeners, bulk sweeteners, very strong sweeteners and flavoring substances. It is necessary to synthesize with. In order to improve the production efficiency of gum bases and gum products, there is a tendency to continuously produce chewing gum bases and products. U.S. Pat. No. 3,995,064 by Argot et al. Discloses the continuous production of gum bases using a series of mixers or a single variable mixer. U.S. Pat. No. 4,459,311 by Detra et al. Also discloses the continuous production of gum bases using a series of mixers. Another continuous gum-based manufacturing process is disclosed in European Patent No. 0,273,809 (General Foods France) and French Patent No. 2,635,441 (General Foods France). U.S. Pat. No. 5,045,325 by Mr. Resco et al. And U.S. Pat. No. 4,555,407 by Mr. Kramer et al. Disclose the process of continuously producing chewing gum products. However, in each case, the gum base is first prepared individually and simply added to the process. U.S. Pat. No. 4,968, by Diameria et al., No. 511 discloses chewing gum products containing certain vinyl polymers that can be produced in a direct one-step process that does not require individual gum-based production. However, this disclosure is summarized in a batch mixing process and does not have the efficiency and product consistency achieved with continuous mixing. Also, single-step processes are limited to chewing gums containing unconventional bases lacking elastomers and other important ingredients. To simplify and reduce the cost of chewing gum production, the chewing gum industry has integrated the ability to synthesize chewing gum base ingredients with other chewing gum ingredients in a single mixer that can be used to produce a wide variety of chewing gums. A continuous manufacturing process is required or required.<u style="single">Abstract of the invention</u>The present invention relates to a method for continuously producing a wide variety of chewing gum products using a single, highly efficient mixing device that does not require individual production of chewing gum bases. A highly efficient continuous mixer is capable of providing complete mixing over relatively short mixing distances or lengths. This distance is expressed as the ratio L / D of the length L of a particular active region of a mixing screw composed of mixing elements divided by the maximum diameter D of the mixer fuselage in this active region. The method of the present invention comprises performing the next mixing step in a single continuous mixer. That is, a) add at least a portion of the chewing gum base component (elastomer, elastomer plasticizer, filler, etc.) in a continuous mixer using an L / D of about 25 or less and mix thoroughly; b) about 15 or less. Add at least a portion of other (non-base) chewing gum ingredients (sweeteners, flavors, softeners, etc.) in the same mixer using the L / D of the, and mix these ingredients thoroughly with the gum base; And c) the entire addition and mixing operation is fully carried out in the same mixing apparatus so that the above components are present as a substantially homogeneous chewing gum agglomerate using a total L / D of about 40 or less. It is preferred that the gum base component be completely added and mixed upstream of the other chewing gum components, and that the other components be completely added downstream and mixed with the already mixed gum base. However, the present invention adds a portion of the gum-based ingredient downstream of or after some other ingredients and / or a portion of other (non-base) ingredients upstream of or prior to some base ingredients. Also includes modifications such as those added to. An important feature is the formation of a substantially homogeneous agglomerate of chewing gum products in a single continuous mixer with an L / D of about 40 or less, without the need for a separate mixer to produce the chewing gum base. It is to be. From the above, the feature and effect of the present invention is to provide a continuous method for producing chewing gum without the need for individual production of chewing gum base. Also, a feature and effect of the present invention is to provide a continuous chewing gum production method that carries out each essential mixing step using a single mixing device. Further, a feature and effect of the present invention is to provide a continuous chewing gum production method that requires less equipment, invested capital and labor than conventional production methods. Also, the features and effects of the present invention are higher product consistency, less thermal degradation and heat than chewing gum formed using conventional processes that require long manufacturing times and multiple manufacturing steps. Provided is a continuous production method for producing chewing gum with less progress and less contamination. The above and other features and effects of the present invention will be further apparent from the following detailed description of preferred embodiments with reference to the accompanying drawings. It should be noted that this detailed description and accompanying drawings merely illustrate the present invention and are not intended to limit the present invention in any way. The scope of the present invention shall be limited only by the claims and their equivalents. To provide a chewing gum production method. Further, a feature and effect of the present invention is to provide a continuous chewing gum production method that requires less equipment, invested capital and labor than conventional production methods. Also, the features and effects of the present invention are higher product consistency, less thermal degradation and heat than chewing gum formed using conventional processes that require long manufacturing times and multiple manufacturing steps. Provided is a continuous production method for producing chewing gum with less progress and less contamination. The above and other features and effects of the present invention will be further apparent from the following detailed description of preferred embodiments with reference to the accompanying drawings. It should be noted that this detailed description and accompanying drawings merely illustrate the present invention and are not intended to limit the present invention in any way. The scope of the present invention shall be limited only by the claims and their equivalents. To provide a chewing gum production method. Further, a feature and effect of the present invention is to provide a continuous chewing gum production method that requires less equipment, invested capital and labor than conventional production methods. Also, the features and effects of the present invention are higher product consistency, less thermal degradation and heat than chewing gum formed using conventional processes that require long manufacturing times and multiple manufacturing steps. Provided is a continuous production method for producing chewing gum with less progress and less contamination. The above and other features and effects of the present invention will be further apparent from the following detailed description of preferred embodiments with reference to the accompanying drawings. It should be noted that this detailed description and accompanying drawings merely illustrate the present invention and are not intended to limit the present invention in any way. The scope of the present invention shall be limited only by the claims and their equivalents.<u style="single">[Simple explanation of drawings]</u>FIG. 1 is a partially exploded perspective view of a preferred Bus company high efficiency mixer used to carry out the methods of the invention, showing a mixing fuselage and a mixing screw configuration. FIG. 2A is a perspective view of a screw mounting element used on the upstream side of the limiting link assembly in the preferred high efficiency mixer configuration shown herein. FIG. 2B is a perspective view of a screw mounting element used downstream of a limiting link assembly in the preferred high efficiency mixer configuration shown herein. FIG. 2C is a perspective view of the limiting link assembly used in the configuration of the preferred high efficiency mixer shown herein. FIG. 3 is a perspective view showing the relative positions of the elements of FIGS. 2A, 2B and 2C in the preferred high efficiency mixer configuration shown herein. FIG. 4 is a perspective view of a low shear mixing screw element used in the configuration of the preferred high efficiency mixing apparatus shown herein. FIG. 5 is a perspective view of a high shear mixing screw element used in the configuration of the preferred high efficiency mixing apparatus shown herein. FIG. 6 is a perspective view of the fuselage pin elements used in the configuration of the preferred high efficiency mixer shown herein. FIG. 7 is a diagram showing a preferred arrangement of mixed fuselage pins and component supply portions used to carry out the methods of the present invention. FIG. 8 is a diagram showing a preferred mixing screw configuration used to carry out the method of the present invention.<u style="single">Detailed description of preferred embodiments</u>The present invention relates to a method of completely producing chewing gum using a single continuous high efficiency mixer without the need for individual production of chewing gum bases. This method can be effectively performed using a continuous mixing device in which the mixing screw is composed primarily of mixing elements that are precisely aligned with only a small amount of friction on the simple conveyor elements. .. The currently preferred mixer is the blade and pin mixer illustrated in FIG. The blade and pin mixer uses a combination of selectively configured rotary mixing blades and fixed fuselage pins to provide efficient mixing over relatively short distances. The blade and pin mixer available on the market is Basnida, manufactured by Bas AG in Switzerland and available from Bas America, Inc., located in Bloomingdale, Illinois, USA. With reference to FIG. 1, the currently preferred blade and pin mixer 100 comprises a single mixing screw 120 that rotates within the fuselage 140, which is generally closed during use and the mixing screw. Completely surrounds 120. The mixing screw 120 generally comprises a cylindrical shaft 122 and three rows of mixing blades 124 that are evenly spaced around the screw shaft 122 (only two rows are visible in FIG. 1). The mixing blade 124 projects radially outward from the shaft 122, each of which resembles an ax blade. The mixing fuselage 140 comprises an inner fuselage housing 142, which is generally cylindrical when the fuselage 140 is closed around the screw 120 during operation of the mixing device 100. Three rows of fixing pins 144 are evenly spaced around the screw shaft 122 and project radially inward from the fuselage housing 142. These pins 144 are generally cylindrical in shape and have rounded or sloping ends 146. The mixing screw 120 rotates in the fuselage 140 together with the blade 124 and is driven by a transmission motor (not shown). Also, during rotation, the mixing screw 120 moves back and forth in the axial direction. It moves and forms a combination of rotational and axial mixes, which is very efficient. During mixing, the mixing blade 124 continuously passes between the fixing pins 144, yet the blades and pins never contact each other. Also, the radial edge 126 of the blade 124 never touches the fuselage surface 142, and the end 146 of the pin 144 never touches the mixing screw shaft 122. Figures 2-6 show the various screw elements that can be used to construct the mixing screw 120 for optimal use. Figures 2A and 2B show screw mounting elements 20 and 21 used with the limiting ring assembly. Each of the screw mounting elements 20 and 21 is a keyway for accepting and engaging a cylindrical outer surface 22 and a plurality of blades 24 protruding outward from the outer surface 22 to receive and engage a mixed screw shaft (not shown). It has an internal opening 26 with 28. The second screw mounting element 21 is approximately twice the length of the first screw mounting element 20. FIG. 2C shows the limiting ring assembly 30 used to establish back pressure at a selected position along the mixing screw 120. The limiting ring assembly 30 comprises two halves 37 and 39 attached to the fuselage housing 142, which are engaged during use to form a closed ring. The limiting ring assembly 30 comprises a circular outer rim 32, an angled inner ring 34 as shown, and an opening 36 of the inner ring, which is a screw mount attached to a screw shaft. Accept elements 20 and 21 without contact. The mounting holes 35 on the faces 32 of both halves of the limiting ring assembly 30 are used to mount both halves to the fuselage housing 142. FIG. 3 shows the relationship between the limiting ring assembly 30 in operation and the screw mounting elements 20 and 21. As the mixing screw 120 rotates and reciprocates axially within the fuselage 140, the gap between the screw mounting elements 20 and 21 and the internal ring 34 is material from one side to the other of the limiting ring assembly 30. Form the main means of passing through. The screw mounting element 20 on the upstream side of the limiting ring assembly includes a deformed blade 27 that allows a gap in the internal ring 34. The other screw mounting element 21 is generally located downstream of the limiting ring assembly 30 and has an end blade (not shown) that moves closer to and wipes the opposite side of the inner ring 34. The gap between the outer surface 22 of the screw mounting elements 20 and 21 and the inner ring 34 of the limiting ring assembly 30 is variable but preferably about 1 to 5 mm and is limited during operation of the mixing device 100. It mainly determines how much pressure establishment occurs in the upstream region of the assembly 30. The upstream screw mounting element 20 has an L / D of about 1/3, and the downstream screw mounting element 21 has an L / D of about 2/3, and the total L / D of the screw mounting element is about 1.0. Produces D. The limiting ring assembly 30 is about 0. It has a small L / D of 45, which matches the L / D of screw mounting elements 20 and 21 that engage with each other but do not contact the limiting ring assembly. Figures 4 and 5 show a mixing or "kneading" element that performs most of the mixing operations. The main difference between the low shear mixing element 40 in FIG. 4 and the high shear mixing element 50 in FIG. 5 is the size of the mixing blade protruding outward from the mixing element. In FIG. 5, the high shear mixing blade 54 projecting outward from the surface 52 is larger and thicker than the low shear mixing blade 44 projecting outward from the surface 42 in FIG. For each of the mixing elements 40 and 50, the mixing blades are arranged in three rows spaced in the peripheral direction, as described above for FIG. The use of a thick mixing blade 54 in FIG. 5 means that when the screw 120 rotates and reciprocates axially (FIG. 1), the axial distance between the blades is short and between the blade 54 and the fixing pin 144. Means that the gap between the two is small. This reduction in gaps creates a high shear force inherent in the vicinity of the mixing element 50. FIG. 6 shows a single fixing pin 144 removed from the fuselage 140. Pin 144 includes a threaded base 145 that can be mounted in a selected position along the internal fuselage shaft 142. It can also be configured as a liquid injection port by providing a hollow central opening in some pins 144. FIG. 7 is a schematic diagram showing a currently preferred fuselage configuration that includes a currently preferred array of fuselage pins 144. FIG. 8 is a corresponding diagram showing a currently preferred mixing screw configuration. The mixer 200, whose preferred configuration is shown in FIGS. 7 and 8, has a total active mixing L / D of about 19. The mixing device 200 includes an initial supply zone 210 and five mixing zones 220, 230, 240, 250 and 260. Zones 210, 230, 240, 250 and 260 include five possible large supply ports 212, 232, 242, 252 and 262, respectively, which are major (eg, solid) constituents. Can be used to add minutes to the mixer 200. Zones 240 and 260 are also configured to have five small liquid injection ports 241, 243, 261, 263 and 264, which are used to add liquid components. The liquid injection ports 241, 243, 261, 263 and 264 include the special fuselage pins 144 with the hollow center formed above. With reference to FIG. 7, the fuselage pins 144 are preferably present in most or all of the available positions in all three rows illustrated. With reference to FIG. 8, the preferred configuration of the mixing screw 120 shown herein for most chewing gum products is summarized as follows. Zone 210, which is the initial supply zone, is composed of low shear force elements with an L / D of about 1-1 / 3, as shown in element 40 shown in FIG. The L / D of the initial supply zone 210 is not counted as part of the 19 fully active mixed L / Ds as described above. This is because its purpose is simply to transport the ingredients to the mixing zone. The first mixing zone 220 is composed of two low shear mixing elements 40 (FIG. 4) followed by two high shear elements 50 (FIG. 5) from left to right (FIG. 8). The two low shear mixing elements contribute to a mixed L / D of about 1-1 / 3, and the two high shear mixing elements contribute to a mixed L / D of about 1-1 / 3. .. This zone 220 has a total mixed L / D of approximately 3.0, the ends of which are the 57 mm limiting link assembly 30 and the screw mounting elements 20 and 21 that work with it (shown individually in FIG. 8). Not covered by). The restricted link assembly 30 straddling the end portion of the first mixing zone 220 and the starting portion of the second mixing zone 230 and the screw mounting elements 20 and 21 that cooperate with it have a synthetic L / D of about 1.0. Part of it is in the second mixing zone 230. Zone 230 is then composed of three low shear mixing elements 40 and 1.5 high shear mixing elements 50 from left to right. Three low shear mixing elements contribute to a mixing L / D of about 2.0, and 1. A high shear mixing element of 5 contributes to a mixing L / D of about 1.0. Zone 230 has a total mixed L / D of about 4.0. Straddling the end portion of the second mixing zone 230 and the starting portion of the third mixing zone 240 is a 60 mm limiting link assembly 30 with an L / D of approximately 1.0 and a screw mounting element that works with it. 20 and 21. Zone 240 is then composed of 4.5 high shear mixing elements 50 from left to right, which contributes to a mixing L / D of about 3.0. Zone 240 has a total mixed L / D of about 4.0. Straddling the end portion of the third mixing zone 240 and the starting portion of the fourth mixing zone 250 is another 60 mm limiting link assembly 30 with an L / D of approximately 1.0 and a screw that works with it. It is a mounting element. The rest of the fourth mixing zone 250 and the fifth mixing zone 260 consist of 11 low shear mixing elements 40, which contribute to a mixing L / D of about 7-1 / 3. Zone 250 has a total mixed L / D of about 4.0, and Zone 260 has a total mixed L / D of about 4. It is 0. Before discussing where the various chewing gum ingredients are added to and how they are mixed in the continuous mixer 200, it would be useful to describe the composition of typical chewing gum that can be produced using the methods of the invention. Chewing gum generally contains a water-soluble bulk portion, a water-insoluble chewing gum base portion, and one or more perfume substances. The water-soluble portion dissipates in a certain amount of time while chewing. The gum base portion is held in the mouth throughout the chew. Water-insoluble chewing gum bases generally include elastomers, elastomeric plasticizers (resins), fats, oils, waxes, softeners and inorganic fillers. Elastomers include polyisobutylene, isobutylene, isoprene copolymers, styrene butadiene copolymers, and natural latexes such as chicle. Resins include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is the preferred resin. Fats and oils include animal fats such as lard and tallow, vegetable oils such as soybean and cotton seed oils, hydrogenated and partially hydrogenated vegetable oils, and cacao fats. Commonly used waxes include petroleum waxes such as stone and microcrystalline waxes, natural waxes such as beeswax, canderia waxes, carnauba waxes, and polyethylene waxes. Also, gum bases are usually with filler components such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate, etc .; with softeners containing glycerol monostearate and glycerol triacetate; It also includes any component such as antioxidants, colorants and emulsifiers. The gum base constitutes 5 to 95% by weight of the chewing gum composition, more generally 10 to 50% by weight of the chewing gum, and most commonly 20 to 30% by weight of the chewing gum. The water-soluble portion of chewing gum contains softeners, bulk sweeteners, high-strength sweeteners, flavoring substances, and combinations thereof. Softeners are added to chewing gum to optimize the chewing and texture of the gum. Softeners, also known as plasticizers or plasticizers, generally make up about 0.5 to 15% by weight of chewing gum. Softeners include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolyzate, corn syrup and combinations thereof can also be used in chewing gum as softeners and binders. Bulk sweeteners make up 5 to 95% by weight of chewing gum, more generally 20 to 80% by weight of chewing gum, and most commonly 30 to 60% by weight of chewing gum. Bulk sweeteners include both sugar and sugar-free sweeteners and ingredients. Sugar sweeteners include (but not limited to) saccharide-containing components including, but not limited to, saccharose, dextrose, maltose, dextrin, dried invert sugar, fructose, lebroth, galactose, corn syrup solids and the like. The sugar-free sweetener contains, but is not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolyzate, maltitol, etc. alone or in combination. There are also strong intensity sweeteners, which are commonly used with sugar-free sweeteners. When using strong intensity sweeteners, this generally constitutes 0.001-5% by weight of chewing gum, and preferably 0. Of chewing gum. It constitutes 01 to 1% by weight. Strong sweeteners are usually at least 20 times sweeter than saccharose. These include, but are not limited to, sakurarose, asparatam, acesarphan salts, aritam, saccharin and salts thereof, cyclamic acid and salts thereof, glycyridine, dihydrocalcone, thaumatin, monellin and the like. A combination of sugar and / or sugar-free sweeteners may be used in chewing gum. The sweetener also functions fully or partially as a water-soluble bulking agent in chewing gum. In addition, the softener may provide additional sweeteners such as sugar water or alditor solution. Fragrances are generally about 0.1-15% by weight of chewing gum, preferably about 0.2-5% by weight of chewing gum, and most preferably about 0% of chewing gum. Must be present in chewing gum in an amount in the range of 5 to 3% by weight. Fragrance substances include, and are limited to, oils extracted from plants and fruits, such as citrus fruit oil, fruit essence, peppermint oil, spearmint oil, other mint oils, chopstick oil, winter green oil, anis oil, and the like. Includes fragrance oils, synthetic fragrances or mixtures thereof. Artificial fragrance substances and ingredients may be used as the fragrance components of the present invention. Natural and artificial fragrance substances can be synthesized in a sensory acceptable form. Any ingredient, such as colorants, emulsifiers, drugs and additional flavoring substances, can also be included in the chewing gum. According to the present invention, the gum base and the final chewing gum product are continuously produced in the same mixer. Generally, the gum base moiety is made with a mixed L / D of about 25 or less, preferably about 20 or less, and most preferably about 15 or less. The remaining chewing gum ingredients are then combined with the gum base to make a chewing gum product with a mixed L / D of about 15 or less, preferably about 10 or less, and most preferably about 5 or less. Mixing of the gum base ingredient with the rest of the chewing gum ingredient is in different parts of the same mixer as long as the total mixing is done with an L / D of about 40 or less, preferably about 30 or less, and most preferably about 20 or less. It may be performed or may be performed in superposition. When a preferred blade and pin mixer with the preferred configuration described above is used, a total chewing gum can be produced using about 19 mixed L / Ds. The gum base can be made with an L / D of about 15 or less, and the remaining gum components can be synthesized with the gum base using another L / D of about 5 or less. In order to carry out the whole chewing gum production using the preferred blade and pin mixer 200, it is effective to maintain the rotation speed rpm of the mixing screw 120 at about 150 or less, and preferably about 100 or less. Also, the temperature of the mixer is about 130 when the gum base first encounters other chewing gum ingredients. It is preferable that it is optimized to be (° F or less). This temperature optimization can be partially achieved by selectively heating and / or water cooling the fuselage portion surrounding the mixing zones 220, 230, 240, 250 and 260. In order to produce a gum base, the following preferred procedure can be followed. Elastomers, fillers, and at least some elastomeric solvent are added to the first large supply port 212 of the supply zone 210 of the mixer 200 and are strongly dispersible in the first mixing zone 220 while being transported in the direction of arrow 122. Receive a mixture. The remaining elastomeric solvent (if any) and polyvinyl acetate are added to the second large supply port 232 in the second mixing zone 230, and these components further distributable mixing in the rest of the mixing zone 230. receive. Fats, oils, waxes (if used), emulsifiers, and optional colorants and antioxidants are added to liquid injection ports 241 and 243 in the third mixing zone 240, and these components are arrows. It undergoes distributable mixing in mixing zone 240 while being transported in the direction of 122. In this regard, the production of the gum base is complete and the gum base exits the third mixing zone 240 as a substantially homogeneous mass-free compound of uniform color. The fourth mixing zone 250 is primarily used to cool the gum base, but minor component additions can also be made. Glycerin, corn syrup, other bulk sugar sweeteners, strong intensity sweeteners and flavors can then be added to the fifth mixing zone 260 to produce the final chewing gum product, these ingredients , Receives a distributive mixture. If the gum product should be sugar-free, hydrogenated starch hydrolyzate or sorbitol solution can be replaced with corn syrup, and powdered alditor can be replaced with sugar. Preferably, glycerin is added to the first liquid injection port 261 in the fifth mixing zone 260. Solid ingredients (bulk sweetener, encapsulated strong strength Sweeteners, etc.) are added to the large supply port 262. Syrup (corn syrup, hydrogenated starch hydrolyzate, sorbitol solution, etc.) is added to the next liquid injection port 263, and the flavor is added to the last liquid injection port 264. Alternatively, the perfume can be added to ports 261 and 263 to aid in the plasticization of the gum base and reduce the temperature and torque of the screw. This allows the mixer to operate at high rpm and throughput. The gum component is synthesized into a homogeneous agglomerate and released from the mixer as a continuous stream or "string". This continuous stream or string can be placed on a mobile conveyor and transported to a shaping station, where the gum is pressed into sheets, cut or cut into sticks. , Arranged to the desired shape. Since the whole gum manufacturing process is integrated into a single continuous mixer, the product variability is small, and the product is clean and stable due to its simplified mechanical and thermal background. Those skilled in the art will appreciate a wide range of changes and modifications to the preferred embodiments of the present invention. The above embodiments and the following examples merely exemplify the present invention, and do not limit the present invention to these. For example, as long as the chewing gum base and chewing gum products are prepared in a single continuous mixer with a mixing L / D of about 40 or less, different continuous mixers and different mixing configurations, without departing from the present invention. Can be used. It is released from the mixer as a continuous stream or "string". This continuous stream or string can be placed on a mobile conveyor and transported to a shaping station, where the gum is pressed into sheets, cut or cut into sticks. , Arranged to the desired shape. Since the whole gum manufacturing process is integrated into a single continuous mixer, the product variability is small, and the product is clean and stable due to its simplified mechanical and thermal background. Those skilled in the art will appreciate a wide range of changes and modifications to the preferred embodiments of the present invention. The above embodiments and the following examples merely exemplify the present invention, and do not limit the present invention to these. For example, as long as the chewing gum base and chewing gum products are prepared in a single continuous mixer with a mixing L / D of about 40 or less, different continuous mixers and different mixing configurations, without departing from the present invention. Can be used. It is released from the mixer as a continuous stream or "string". This continuous stream or string can be placed on a mobile conveyor and transported to a shaping station, where the gum is pressed into sheets, cut or cut into sticks. , Arranged to the desired shape. Since the whole gum manufacturing process is integrated into a single continuous mixer, the product variability is small, and the product is clean and stable due to its simplified mechanical and thermal background. Those skilled in the art will appreciate a wide range of changes and modifications to the preferred embodiments of the present invention. The above embodiments and the following examples merely exemplify the present invention, and do not limit the present invention to these. For example, as long as the chewing gum base and chewing gum products are prepared in a single continuous mixer with a mixing L / D of about 40 or less, different continuous mixers and different mixing configurations, without departing from the present invention. Can be used.<u style="single">Example 1: Testing the suitability of a continuous mixer</u>The following preliminary tests can be used to determine whether a particular continuous mixer with a particular configuration meets the requirements of a high efficiency mixer suitable for carrying out the methods of the invention. 35.7% butyl rubber (98.5% isoprene-1.5% isoprene copolymer, molecular weight 120000-150000, manufactured as POLYSAR Butyl 101-3 by Polyzer, Ontario, Canada); 35.7% calcium carbonate (New York) VICRON 15-15) from Frizer, NY, Ontario; 14.3% polyterpene resin (ZONAREZ 90 from Arizona Chemicals, Panama City, Florida) and; 14.3% second polyterpene resin (ZONAREZ from Arizona Chemicals). The dry mixture with 7125) is fed to the continuous mixer having the mixing configuration to be tested. The temperature profile is optimized for the best mixture and is limited to the outlet temperature of the mixture not exceeding 170 ° C (and preferably kept below 160 ° C) to prevent thermal degradation. To be considered as a suitable high efficiency mixer, the mixer is substantially homogeneous with a uniform milky white color at about 10 L / D or less, preferably about 7 L / D or less and most preferably about 5 L / D or less. A lump-free compound must be formed. To completely check for lumps, pull the finished rubber compound for visual inspection, compress it with a hydraulic press for inspection, melt it on a hot plate, or make it into the final gum base. This is tested against the mass using conventional methods. Also, the mixer must be long enough to complete the production of gum base and chewing gum products in a single mixer with a total mixing L / D of about 40 or less. Mixers that meet these requirements fall within the definition of high efficiency mixers suitable for carrying out the methods of the invention.<u style="single">Example 2-11: Continuous chewing gum production</u>The example below has a mixing screw diameter of 100 mm, is configured in the preferred embodiment described above (unless otherwise specified), has 5 mixing zones, a total mixed L / D of 19, and an initial transfer L / D. It was carried out using the Kneader of Bus Co., Ltd., which is 1-1 / 3. Unless otherwise indicated, no die was used at the end of the mixer and the mixture product was released as a continuous string. Each example was indicated by a feed rate to produce chewing gum products at a rate of £ 300 / h. Unless otherwise indicated, the liquid component was supplied using a volumetric pump to the large and / or small supply ports generally arranged as described above. These pumps were sized and tuned to obtain the desired feed rate. The dry component was added using a gravimetric screw feeder to the large addition port arranged as described above. Again, the feeder was sized and adjusted to obtain the desired feed rate. Temperature control was achieved by circulating fluid inside the jacket and mixing screw surrounding each mixing fuselage zone. The temperature is 200 Water cooling was used where the temperature did not exceed ° F, and oil cooling was used where the temperature was high. If water cooling was desired, tap water (usually about 57 ° F) was used without additional cooling. Temperatures were recorded for both the fluid and the component mixture. Fluid temperatures are set for each fuselage mixing zone (corresponding to zones 220, 230, 240, 250 and 260 in FIGS. 7 and 8) and are reported below as Z1, Z2, Z3, Z4 and Z5, respectively. The fluid temperature is also set for the mixing screw 120 and is reported below as S1. Actual mixture temperatures were recorded near the downstream edges of the mixing zones 220, 230, 240 and 250, near the center of the mixing zone 260, and near the edges of the mixing zone 260. The temperatures of these mixtures are reported below as T1, T2, T3, T4, T5 and T6, respectively. The actual mixture temperature is affected by the temperature of the circulating fluid, the heat exchange properties of the mixture and the surrounding fuselage, and the mechanical heating from the mixing process, and often differs from the set temperature due to additional factors. All components were added to the continuous mixer at ambient temperature (about 77 ° F) unless otherwise indicated.<u style="single">Example 2</u>: This example describes the purification of sugar-free chewing gum with spearmint flavor. 24.2% terpene resin and 29.7% dusted 1st large supply port of a mixture of ground) butyl rubber (75% of which is rubber, 25% of which is fine powdered calcium carbonate as an anti-blocking aid) and 46.1% of finely powdered calcium carbonate at 25 pounds / hour. It was supplied to (port 212 in FIGS. 7 and 8). In addition, low molecular weight polyisobutylene preheated to 100 ° C (molecular weight = 12000) was also added to this port at 6.3 lbs / hour. Powdered low molecular weight polyvinyl acetate was added to the second large supply port (ports 232 in Figures 7 and 8) at 13.3 lbs / hour. The fat mixture preheated to 83 ° C was injected into the liquid injection ports of the third mixing zone (ports 241 and 243 in Figure 7) at a total rate of 18.4 lbs / hour, supplying 50% of the mixture in each port. The fat mixture consisted of 30.4% hydrogenated soybean oil, 35.4% hydrogenated cotton seed oil, 13.6% partially hydrogenated soybean oil, and 18.6% glycerol monostearate. , 1.7% cocoa powder and 0.2% BHT. Glycerin was injected into the first liquid injection port of the fifth mixing zone (port 261 in Figure 7) at 3.9 lbs / hour. A mixture of 1.1% sorbitol and 98.9% sugar was added to the large supply port of Zone 5 (port 262 in Figure 7) at 185.7 lbs / hour. Corn syrup preheated to 44 ° C was added to the second liquid injection port in Zone 5 (port 263 in Figure 7) at 44.4 lbs / hour. 3. Apply spearmint fragrance to the third liquid injection port (port 264 in Figure 7) in the fifth mixing zone. Added at 0 lbs / hour. Zone temperatures Z1-Z5 were set to 350, 350, 150, 57 and 57 (° F), respectively. The temperature S1 of the mixing screw was set to 120 ° F. Mixture temperatures T1-T6 were measured at steady state at 235, 209, 177, 101 and 100 (° F), with little variation during the experiment. The rotation of the screw was 80 rpm. The chewing gum product was released from the mixer at 120 ° F. This product was comparable to that produced by conventional pilot-scale batch processing. The chew was slightly rubbery, but no lumps of base were seen.<u style="single">Example 3</u>: This example shows the preparation of sugar-free chewing gum with peppermint flavor. A dry mixture of 57% dusting powder butyl rubber (75% rubber, 25% calcium carbonate) and 43% fine powder calcium carbonate at 13.9 lbs / hour, the first large supply port 212 (Figure) It was added to 7). In addition, molten polyisobutylene (preheated to 100 ° C) was also added to this port 212 at 9.5 lbs / h. Powdered low molecular weight polyvinyl acetate was added to port 232 at 13.0 lbs / h. The fat mixture (preheated to 82 ° C) was pumped 50/50 to ports 241 and 243 at 23.6 lbs / hour. The fat mixture consisted of 33.6% hydrogenated cotton seed oil, 33.6% hydrogenated soybean oil, 24.9% partially hydrogenated soybean oil, and 6.6% glycerol monostearate. It contained 1.3% cocoa powder and 0.1% BHT. Glycerin was injected into port 261 at 2.1 lbs / h. A mixture of 98.6% sugar and 1.4% sorbitol was added to port 262 at 196 lbs / h. Corn syrup (preheated to 40 ° C) was added to port 263 at 39.9 lbs / h. Peppermint flavor was added to port 264 at 2.1 lbs / h. Zone temperatures (Z1-Z5, ° F) were set to 350, 350, 300, 60 and 60, respectively. The temperature of the mixing screw (S1) was set to 200 ° F. Mixture temperatures (T1-T6, ° F) were measured as 297, 228, 258, 122, 98 and 106, respectively. The rotation of the screw was 80 rpm. The chewing gum product was released from the mixer at 119 ° F. The finished product had no lumps, but was dry and lacked tensile strength. These defects were due to their composition rather than the treatment method.<u style="single">Example 4</u>: This example shows the preparation of spearmint flavored gum for pellet coating. 27.4% high molecular weight terpene resin, 26.9% low molecular weight terpene resin, 28.6% dusting powder butyl rubber (75% of which is rubber, 25% of which is calcium carbonate) and 17.1% fine powdered calcium carbonate. The mixture with and was supplied to the first large supply port 212 (Fig. 7) at 33.5 lbs / hour. Also, molten polyisobutylene (100 ° C) was pumped to this same port at 1.3 lbs / hour. Low molecular weight polyvinyl acetate was supplied to port 232 at 19.8 lbs / h. The fat mixture (82 ° C) was added to ports 241 and 243 at a total rate of 17.4 lbs / hour at 50/50. The fat mixture consisted of 22.6% hydrogenated cotton lecithin, 21.0% partially hydrogenated soybean oil, 21.0% hydrogenated soybean oil, and 19.9% glycerol monostearate. , 15.4% lecithin and 0.2% BHT. Sugar was supplied to Port 262 at £ 157.8 / h. Corn syrup (40 ° C) was added to port 263 at 64.8 lbs / h. Spearmint flavor was added to port 264 at 1.8 lbs / hour. Zone temperatures (Z1-Z5, ° F) were set to 160, 160, 110, 60 and 60, respectively. The mixing screw temperature (S1) was set to 68 ° F. Mixture temperatures (T1-T6, ° F) were measured as 230, 215, 166, 105, 109 and 111, respectively. The rotation of the screw was 80 rpm. The chewing gum product was released from the mixer at 121 ° F. This product is firm and cohesive when chewed (normal as pellet core). No lump of base was seen.<u style="single">Example 5</u>: This example shows the preparation of sugar-added chewing gum with peppermint flavor. 24.4% dusting powder butyl rubber (75% rubber, 25% calcium carbonate), 18.0% low molecular weight terpene resin, 18.3% high molecular weight terpene resin, 39.4% fine powdered calcium carbonate A mixture of and was added to the first large supply port 212 (Figure 7) at 27.6 lbs / hour. A mixture of 11.1% high molecular weight polyvinyl acetate and 88.9% low molecular weight polyvinyl acetate was added to the second large supply port 232 at 14.4 lbs / h. Polyisobutylene (heated to 100 ° C) was also added to this port at 3.5 lbs / hour. The fat mixture (83 ° C) was added to ports 241 and 243 at a total rate of 14.5 lbs / hour at 50/50. This fat mixture consists of 31.9% hydrogenated cotton seed oil, 18.7% hydrogenated soybean oil, 13.2% partially hydrogenated cotton seed oil, and 19.8% glycerol mono. It contained stearate, 13.7% soy lecithin, 2.5% cocoa powder, and 0.2% BHT. Glycerin was injected into port 261 at 3.9 lbs / hour. A mixture of 84.6% saccharose and 15.4% dextrose monohydrate was added to port 262 at 203.1 lbs / hour. Corn syrup (40 ° C) was injected into port 263 at 30.0 lbs / hour. 3. A mixture of 90% peppermint flavor and 10% soy lecithin. Injected into port 264 at 0 lbs / hour. Zone temperatures (Z1-Z5, ° F) were set to 350, 350, 100, 60 and 60, respectively. The temperature of the mixing screw (S1) was set to 100 ° F. Mixture temperatures (T1-T6, ° F) were measured as 308, 261, 154, 95, 94 and 105, respectively. The rotation of the screw was set to 55 rpm. The chewing gum product was released from the mixer at 127 ° F. The finished product was chewy and had no evidence of rubber lumps.<u style="single">Example 6</u>: This example describes the preparation of sugar-added gum with fruit flavors. A mixture of 39.3% dusting powder butyl rubber (75% rubber, 25% calcium carbonate), 39.1% low molecular weight terpene resin and 21.6% fine powdered calcium carbonate at 20.6 pounds / hour. Added to the large supply port 212 (Fig. 7). A mixture of 33.0% low molecular weight terpene resin and 67.0% low molecular weight polyvinyl acetate was added to the second large supply port 232 at 24.4 lbs / h. Polyisobutylene (heated to 100 ° C) was also added to this port 232 at 1.0 lb / h. The fat / wax composition (82 ° C) was injected at 50/50 into liquid injection ports 241 and 243 at a total rate of 14.0 lbs / hour. This composition consists of 29.7% paraffin wax, 21.7% microcrystalline wax (melting point = 170 ° F) and 5.7% microcrystalline wax (melting point = 180 ° F). F), 20.5% glycerol monostearate, 8.6% hydrogenated cotton seed oil, 11.4% soy lecithin, 2.1% cocoa powder, and 0.3% BHT. there were. Glycerin was injected into liquid injection port 261 at 3.3 lbs / hour. A mixture of 88.5% saccharose and 11.5% dextrose monohydrate was added to large port 262 at 201.0 lbs / hour. Corn syrup (40 ° C) was injected into liquid injection port 263 at 3.0 pounds / hour, and a mixture of 88.9% fruit flavor and 11.1% soy lecithin was injected into liquid injection port 264 at 2.7 pounds / hour. Zone temperatures (Z1-Z5, ° F) were set to 425, 425, 200, 61 and 61, respectively. The mixing screw temperature (S1) was set to 66 ° F. Mixture temperatures (T1-T6, ° F) were measured as 359, 278, 185, 105, 100 and 109, respectively. The rotation of the screw was set to 70 rpm. 122 chewing gum products Emitted from the mixer at ° F. This product was very soft, but felt warm and disjointed when chewed. However, this is not unusual for this product. When the product was chewed again after 2 months of deterioration, it was found to be excellent in feel and aroma. No lumps of rubber were seen.<u style="single">Example 7</u>: This example shows the preparation of thick bubble gum with added sugar. In this example, the configuration of the mixing device was slightly different from the preferred configuration described above used in Examples 2-6. In particular, a 30 mm die with rounded holes was installed at the outlet end of the mixer. A mixture of 68.9% high molecular weight polyvinyl acetate and 31.1% powdered talc was added to the first large supply port 212 (Figure 7) at 35.4 lbs / hour. Polyisobutylene (preheated to 100 ° C) was also added to port 212 at 3.95 lbs / hour. Further downstream, in the first mixing zone 220, acetylene-treated monoglyceride was injected at 2.6 lbs / hour using a liquid injection (hollow fuselage pin) port not shown in FIG. Additional polyisobutylene (100 ° C) was added to the second large port 232 at 3.95 lbs / hour and a partially hydrogenated wood rosin glyceroester at 13.4 lbs / hour. A mixture of 43.6% glyceromonostearate, 55.9% triacetin and 0.5% BHT was added to liquid injection port 241 at 6.7 lbs / hour. Glycerin was injected into liquid injection port 261 at 2.1 lbs / hour. 98.4% saccharose and 1.6% citric acid were added to large port 262 at 170.4 lbs / hour. 3. Inject corn syrup (40 ° C) into liquid injection port 263 at 58.5 lbs / hour, and add a mixture of 60% lemon-lime flavor and 40% soy lecithin. Added to liquid injection port 264 at 0 lb / hour. Zone temperatures (Z1-Z5, ° F) were finally set to 440, 440, 160, 61 and 61, respectively. The temperature of the mixing screw (S1) was finally set to 80 ° F. The temperature of the mixture (T1-T6, ° F) was finally measured as 189, 176, 161, 97, 108 and 112, respectively. The rotation of the screw was 55 rpm. Initially, the product was ejected from the extruder at 140 ° F and showed signs of thermal stress. The zone temperatures Z1 and Z2 were then lowered by 10 ° F, respectively, and the screw temperature S1 was raised by 20 ° F to the above values. This reduced the chewing gum release temperature to 122 ° F, significantly improving product quality. This product exhibited good feel, aroma, and balloon swelling properties while chewing. No lumps of rubber were seen.<u style="single">Example 8</u>: This example shows the preparation of sugar-free gum with spearmint flavor. 42.1% fine powdered calcium carbonate, 18.9% wood rosin glyceroester, 16.7% partially hydrogenated wood rosin glyceroester, 17.0% powdered butyl rubber, 5.3% dusting powder A mixture of (25:75) styrene-butadiene rubber (75% rubber and 25% calcium carbonate) was added to port 212 (Fig. 7) at 38.4 pounds / hour. Low molecular weight polyvinyl acetate was added to port 232 at 12.7 lbs / h and polyisobutylene (preheated to 100 ° C) at 7.6 lbs / h. The fat mixture (82 ° C) was injected 50/50 into ports 241 and 243 at a total rate of 20.9 lbs / hour. This fat mixture consists of 35.7% hydrogenated cotton seed oil, 30.7% hydrogenated soybean oil, 20.6% partially hydrogenated soybean oil, and 12.8% glyceromonostearate. And 0.2% BHT. Unlike the example above, glycerin was injected into the fourth mixing zone 250 (Figure 7) via a liquid injection port (not shown) at 25.5 lbs / hour. A hydrogenated starch hydrolyzate and a co-evaporation mixture of glycerin (40 ° C) were injected further downstream in the fourth mixing zone 250 via another liquid injection port (not shown). This co-evaporation mixture contained 67.5% hydrogenated starch hydrolyzed solid, 25% glycerin and 7.5% water. A mixture of 84.8% sorbitol, 14.8% mannitol and 0.4% encapsulated asparagus was added to port 262 at 162.3 lbs / hour in the fifth mixing zone 260. 5. Add a mixture of 94.1% spearmint fragrance and 5.9% lecithin to port 264 located further downstream. Injected at 1 lb / hour. Zone temperatures (Z1-Z5, ° F) were set to 400, 400, 150, 62 and 62, respectively. The mixing screw temperature (S1) was set to 66 ° F. Mixture temperatures (T1-T6, ° F) were measured as 307, 271, 202, 118, 103 and 116, respectively. The rotation of the screw was 55 prm. The chewing gum product was taken out of the mixer at 117 ° F. The gum looked good with no sorbitol spots or rubber lumps. The gum was slightly moist to the touch, sticky and fluffy (low density), but acceptable. While chewing, the gum initially felt soft, but as it continued to chew, it hardened.<u style="single">Example 9</u>: This example shows the preparation of sugar-free spearmint gum for use in coated pellets. A mixture of 28.6% dusting powder butyl rubber (75% rubber, 25% calcium carbonate), 27.4% high molecular weight terpene resin, 26.9% low molecular weight terpene resin and 17.1% calcium carbonate. Was added to port 212 (Fig. 7) at 41.9 lb / hour. Low molecular weight polyvinyl acetate was added to port 232 at 24.7 lbs / hour and polyisobutylene (preheated to 100 ° C) at 1.7 lbs / hour. The fat mixture (82 ° C) was injected 50/50 into ports 241 and 243 at a total rate of 21.7 lbs / hour. This fat mixture consists of 22.6% hydrogenated cotton seed oil, 21.0% hydrogenated soybean oil, 21.0% partially hydrogenated soybean oil, and 19.9% glyceromonostearate. And contained 15.4% glycerin and 0.2% BHT. A 70% sorbitol solution was injected into a fourth mixing zone 250 (Figure 7) at 17.4 lbs / hour using a liquid injection port (not shown) on a hollow fuselage pin. A mixture of 65.8% sorbitol, 17.9% precipitated calcium carbonate and 16.3% mannitol was added to the last large port 262 at 184.2 lbs / h. A mixture of 71.4% spearmint flavor and 28.6% soy lecithin was added to the final liquid injection port 264 at 8.4 lbs / h. Zone temperatures (Z1-Z5, ° F) were set to 400, 400, 150, 61 and 61, respectively. The mixing screw temperature (S1) was set to 65 ° F. Mixture temperatures (T1-T6, ° F) were measured as 315, 280, 183, 104, 109 and 116, respectively. The rotation of the screw was 61 rpm. The chewing gum product was taken out of the mixer at 127 ° F. This product was good with no sorbitol spots or rubber lumps. However, it has been reported that there is a grainy feeling at the beginning of chewing.<u style="single">Example 10</u>: This example shows the preparation of sugar-added chewing gum with peppermint flavor. 27.4% dusting powder butyl rubber (75% butyl rubber dusted with 25% calcium carbonate), 14.1% low softening terpene resin (softening point = 85 ° C), 14.4% high softening A mixture of terpene resin (softening point = 125 ° C) and 44.1% calcium carbonate was fed to the first large supply port (port 212 in Figures 7 and 8) at 24.6 pounds / hour. A mixture of 73.5% low molecular weight polyvinyl acetate, 9.2% high molecular weight polyvinyl acetate, 8.6% low softening terpene resin and 8.7% high softening terpene resin in the second large supply port 232 Supplied at 17.4 pounds / hour. Polyisobutylene was also added to this port at 3.5 lbs / hour. A fat mixture preheated to 83 ° C was injected into the liquid injection ports of the third mixing zone (ports 241 and 243 in Figure 7) at a total rate of 14.5 lbs / hour, with 50% of the mixture being fed to each port. It was. This fat mixture consists of 0.2% BHT, 2.5% cocoa powder, 31.9% hydrogenated cotton seed oil, 19.8% glycerol monostearate and 18.7% hydrogenated soybean oil. , 13.7% lecithin and 13.2% partially hydrogenated cotton seed oil. A mixture of 84.6% sugar and 15.4% dextrose monohydrate was added to the large supply port 262 of the 5th mixing zone at 203.1 lbs / hour. Glycerin was added to the first liquid injection port 261 of the fifth mixing zone at 3.9 lbs / h. Corn syrup preheated to 44 ° C was added to the second liquid injection port 263 of the fifth mixing zone at 30.0 lbs / hour. 2. Add a mixture of 90.0% peppermint fragrance and 10.0% lecithin to the third liquid injection port 264 in the fifth mixing zone. Injected at 0 lb / hour. Zone temperatures (Z1-Z5, ° F) were set to 350, 350, 110, 25 and 25, respectively. The mixing screw temperature (S1) was set to 101 ° F. The temperature of the mixture (T1-T6, ° F) was measured in steady state as 320, 280, 164, 122, 105 and 103, respectively. The rotation of the screw was 63 rpm and the product was released from the mixer at 52-53 ° C. This peppermint sugar-added gum product had the desired softness and acceptable quality.<u style="single">Example 11</u>: This example shows the preparation of sugar-free stick-shaped bubble gum. In this example, the screw construction shown in FIG. 8 and used in the above example is modified as follows. The transport division 210 and the mixing divisions 220, 250 and 260 are substantially configured as described above. Also, in the second mixing zone 230, the three low shear elements 40 were unchanged. After that, the high shear force element 50 of 1-1 / 2 of zone 230, the limiting factor 30 superimposing on zones 230 and 240, the entire zone 240, and the limiting element 30 superimposing on zones 240 and 250 were removed. .. Three high shear elements 50 (synthetic L / D = 2.0) were placed in zone 230 and extended into zone 240. Zone 240 was subsequently provided with 2.5 low shear elements 40 (synthetic L / D = 1-2 / 3). Zone 240 was followed by a 3.5 high shear element 50 (synthetic L / D = 2-1 / 3) extending into zone 250. Eleven low shear elements 40 in zones 250 and 260 were unchanged. To manufacture the product, 53.5% high molecular weight polyvinyl acetate, 31.0% talc, 12.2% wood rosin glyceroester and 3.5% dusting powder (25:75) styrene-butadiene rubber (25:75). A mixture of 75% rubber and 25% calcium carbonate) was supplied to the large port 212 (Figure 7) at 54.9 pounds / hour. Polyisobutylene (preheated to 100 ° C) was pumped to this same port at 9.0 lbs / hour. Partially hydrogenated wood rosin glyceroester was added at 15.3 lbs / hour and triacetin at 4.4 lbs / hour to the large port 232 of the second mixing zone 230. A fat / wax mixture (82 ° C) was supplied at 50/50 to liquid injection ports 241 and 243 in third mixing zone 240 at a total rate of 13.9 lbs / hour. This mixture contains 50.3% glycerol monostearate, 49.4% paraffin (melting point = 135 ° F) and 0. It contained 3% BHT. Diluted glycerin was injected into the fourth mixing zone 250 using a liquid injection port (not shown) at 28.2 lbs / hour. The dilution was 87% glycerin and 13% water. 84.0% sorbitol, 12.7% mannitol, 1.1% fumaric acid, 0.2% asparagus, 0.4% encapsulated asparagus, 0.7% adipic acid and 0.9% citric acid The mixture was fed to port 262 of the fifth mixing zone 260 at 165.0 pounds / hour. 9. Add a mixture of 51.6% bubble gum flavor and 48.4% soy lecithin to port 264 in zone 260. Injected at 3 lbs / hour. Zone temperatures (Z1-Z5, ° F) were set to 350, 350, 100, 64 and 64, respectively. The screw temperature (S1) was set to 100 ° F. Mixture temperatures (T1-T6, ° F) were measured at 286, 260, 163, 107, 104 and 112, respectively. The rotation of the screw was 75 rpm. Chewing gum was released from the mixer at 118 ° F. The finished product looked good and did not contain lumps of base. The scent and feel when chewing were very good, and the swelling condition of the balloon was also good. In summary, the above examples show that by using the methods of the invention, a wide variety of good quality chewing gum products can be produced in a single continuous mixer without the need to produce the gum bases individually in different mixers. ing. This method is expected to save manufacturing time and costs, and improve product consistency and quality. It will be clear that the methods of the invention can be incorporated into various embodiments, only some of which have been illustrated and described. The present invention can be practiced in other forms without departing from its spiritual and essential features. It is clear that the addition of some other ingredients, process steps, materials or components not specifically included can adversely affect the invention. Therefore, the best aspects of the invention shall exclude components, process steps, materials or components other than those mentioned above for inclusion or use in the invention. However, the above embodiments are merely examples and do not limit the present invention to this, and therefore the scope of the present invention shall be limited only by the claims, not by the above description. All modifications contained in the claims and their equivalents shall be included in the scope of the present invention. Emitted from the mixer at ° F. The finished product looked good and did not contain lumps of base. The scent and feel when chewing were very good, and the swelling condition of the balloon was also good. In summary, the above examples show that by using the methods of the invention, a wide variety of good quality chewing gum products can be produced in a single continuous mixer without the need to produce the gum bases individually in different mixers. ing. This method is expected to save manufacturing time and costs, and improve product consistency and quality. It will be clear that the methods of the invention can be incorporated into various embodiments, only some of which have been illustrated and described. The present invention can be practiced in other forms without departing from its spiritual and essential features. It is clear that the addition of some other ingredients, process steps, materials or components not specifically included can adversely affect the invention. Therefore, the best aspects of the invention shall exclude components, process steps, materials or components other than those mentioned above for inclusion or use in the invention. However, the above embodiments are merely examples and do not limit the present invention to this, and therefore the scope of the present invention shall be limited only by the claims, not by the above description. All modifications contained in the claims and their equivalents shall be included in the scope of the present invention. Emitted from the mixer at ° F. The finished product looked good and did not contain lumps of base. The scent and feel when chewing were very good, and the swelling condition of the balloon was also good. In summary, the above examples show that by using the methods of the invention, a wide variety of good quality chewing gum products can be produced in a single continuous mixer without the need to produce the gum bases individually in different mixers. ing. This method is expected to save manufacturing time and costs, and improve product consistency and quality. It will be clear that the methods of the invention can be incorporated into various embodiments, only some of which have been illustrated and described. The present invention can be practiced in other forms without departing from its spiritual and essential features. It is clear that the addition of some other ingredients, process steps, materials or components not specifically included can adversely affect the invention. Therefore, the best aspects of the invention shall exclude components, process steps, materials or components other than those mentioned above for inclusion or use in the invention. However, the above embodiments are merely examples and do not limit the present invention to this, and therefore the scope of the present invention shall be limited only by the claims, not by the above description. All modifications contained in the claims and their equivalents shall be included in the scope of the present invention.