Porous starch as bulking agent in chewing-gums

A method of formulating a chewing gum composition having reduced sugars and/or polyols, comprising the step of incorporating porous starch into the formulation of the composition, wherein the porous starch is incorporated to partially and/or totally replace the sugars and/or the polyols required as bulking agent in the formulation,

• wherein the porous starch is a granular starch produced through a process comprising a step of enzymatic hydrolysis of native starch granules with one or multiple amylolytic enzymes at a temperature inferior to the gelatinization temperature of the starch, and wherein the porous starch has a particle diameter comprised between 0.5 μm and 200 μm and has multiple pores on the surface with diameter comprised between 0.01 μm and 5 μm.