Gums and methods of producing gums are provided. The present invention
includes a gum that has a coating layer composed of a bulk sweetener which
has been formed by heating and/or searing the gum. The bulk sweetener on
the surface of the gum becomes caramelized and subsequently cooled over
time at desirable temperatures. The resultant coating layer includes a
hardened and caramelized bulk sweetener that can enhance the flavor, the
appearance, the mouthfeel and the overall recreational enjoyment of the
gum during use.
