[1] Its texture 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.

[2] 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.

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.

Although chewing gum can be traced back to civilizations worldwide, the modernization and commercialization of this product mainly took place in the United States.

[15] Colgan also led the way in the manufacturing and packaging of chicle-based chewing gum, derived from Manilkara chicle, a tropical evergreen tree.

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 a rubber substitute.

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.

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.

Table 2: Common ingredients in the formulation of modern chewing gum[1][23] 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 the most popular flavors.

[2] Table 3: Gum base ingredients approved for use by the U.S. Food and Drug Administration (2016)[30] Chicle Chiquibul Crown gum Gutta hang kang Massaranduba balata Massaranduba chocolate Nispero Rosidinha Venezuelan chicle Isobutylene-isoprene copolymer (butyl rubber) Paraffin (via 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 gum base mixture is heated during this mixing process to increase the entropy of the polymers to achieve a more uniform dispersion of ingredients.

[31] 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 the consumers' intent to form bubbles or the sugar/sugarless dichotomy.

[34] In fact, chewing gum retains its quality for so long that, in most countries, it is not required by law to be labeled with an expiration date.

The physical and chemical properties of chewing gum impact all aspects of this product, from manufacturing to sensory perception during mastication.

Aside from ensuring that the machinery is free from lipid-based residues, this issue can be combatted by the conditioning and coating of gum toward the end of the process.

As these components dissolve in the consumers' saliva and slide down the esophagus, they are no longer retained in the gum base or perceived by the chewer.

[36] Companies have started to create chemical systems in gum so that the sweetener and flavor release together in a controlled manner during chewing.

[37] A cooling sensation is achieved through the chemical phenomenon of the negative enthalpy of dissolution that occurs with bulk sweeteners, such as the sugar alcohols.

The researchers did also note that chewing-induced arousal could be masked by the distracting nature of chewing itself, which they named "dual-process theory", which in turn could explain some of the contradictory findings by previous studies.

[43] Other active ingredients in chewing gum include fluoride, which strengthens tooth enamel, and p-chlorbenzyl-4-methylbenzylpiperazine, which prevents travel sickness.

A study investigating the in situ effect of casein phosphopeptide–amorphous calcium phosphate (CPP–ACP) found that its incorporation into a sugar-free gum increases the remineralization / protection of eroded enamel surface significantly.

[52][qualify evidence] Several randomized controlled studies have investigated the use of chewing gum in reducing the duration of post-operative ileus following abdominal and specifically gastrointestinal surgery.

A systematic review of these suggests gum chewing, as a form of "sham feeding", is a useful treatment therapy in open abdominal or pelvic surgery, although the benefit is less clear when laparoscopic surgical techniques are used.

"[63] However, on 31 January 2010, the Government of Canada's final assessment concluded that exposure to vinyl acetate is not considered to be harmful to human health.

[65][66] A bezoar is formed in the stomach when food or other foreign objects stick to gum and build up, causing intestinal blockage.

Due to the impact, the gum fell into the pharynx and was inhaled into the larynx, causing complete blockage and resulting in the woman's death by asphyxiation.

Many schools do not allow chewing gum because students often dispose of it inappropriately (leaving it under desks and chairs, behind vending machines, etc.).

However, in 2004 the government allowed sugarless gum to be sold in pharmacies if a doctor or dentist prescribed it due to the Singapore–United States Free Trade Agreement.

Known objects made are collection containers for more chewing gum, shoe soles, rubber boots, and plastic cups.

Advertised products on the website are pencils, coffee mugs, guitar picks, a "bicycle spoke", rulers, sports cones, frisbees, boomerangs, door stops, "meal mates", lunch-boxes, and combs.