Non-stick chewing gum base

A non-stick chewing gum base consisting essentially of:

• a) from about 2 to 25% by weight of a plasticized proteinaceous material comprising a protein component and a plasticizer component, said protein component being selected from the group consisting of wheat, corn, rice, soybean, milk or animal protein and said plasticizer component being selected from the group consisting of propylene glycol, ethylene glycol, acetic acid, lactic acid, polypropylene glycol, polyethylene glycol, glycerol and ethanol;
• wherein a solid state blend of the protein component and the plasticizer component is heated under controlled shear conditions at a temperature of from about 20° C. to about 140° C. to form said plasticized proteinaceous material;
• b) an elastomeric material present at about 2-25% by weight of said gum base or a polyvinyl acetate present at about 25-75% by weight of said gum base or combinations thereof;
• c) a softener present at about 3-35% by weight of said gum base, said softener comprising a fat;
• d) a filler present at about 5 to 25% by weight of the gum base;
• and,
• e) a cellulosic material selected from the group consisting of cellulose, methyl cellulose, ethyl cellulose, methylhydroxyethyl cellulose, methylhydroxypropyl cellulose, hydroxypropyl cellulose and sodium carboxymethyl cellulose material, present at about 2 to 10% by weight of said gum base;
• f) said gum being absent an elastomer solvent and a wax;
• and the above ingredients being present in amounts sufficient to impart non-stick characteristics to a chewing gum composition including said ingredients, on both porous and non-porous surfaces.