This disclosure relates to a low-moisture, sugarless, center- filled chewing gum and a process for the preparation thereof, in which a low moisture, liquid center-fill is incorporated into a cavity within a substantially anhydrous chewing gum shell. The center-filled chewing gum disclosed has improved non-staling properties and an extended shelf-life. The liquid center-fill has a water content of about 6% to about 8%, based on the total weight of the liquid center-fill, a viscosity of about 22, 000 to about 85,000 centipoises at 25 C., and contains a natural or synthetic gum, a glycerin humectant and an additonal, water-miscible humectant.
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