CHICLE (MANILKARA ZAPOTILLA GILLY AND M. CHICLE GILLY)

CAS: 8021-77-0 MASTICATORY SUBSTANCE

Chicle (CAS 8021-77-0) is a natural plant‑derived masticatory substance historically used in chewing gum base formulations. It is permitted in chewing gum base under specific regulatory conditions in the United States.

What It Is

Chicle is a natural masticatory substance extracted from the latex of tropical Sapotaceae trees, specifically Manilkara zapotilla Gilly and Manilkara chicle Gilly. It has a long history of use in chewing gum and related products as a base material that provides chewable texture and body. The substance is listed by CAS number 8021-77-0 but is otherwise not widely characterized in major chemical monographs outside of food additive listings. Its primary function in food formulations is to serve as a non-nutritive gum base, contributing to elasticity and chewability rather than nutrition. Chemically, chicle comprises complex resins, waxes, long‑chain polysaccharides, and minor amounts of other plant constituents, which together give it its characteristic elastic and chewable nature. The designation "masticatory substance" reflects this physical function rather than a flavor or nutritional role. The name "chicle" has also been used generically in historical and botanical contexts to refer to natural latex from related tropical tree species, but in food regulatory use it refers specifically to the material meeting technical specifications for chewing gum base.

How It Is Made

Chicle is produced from the latex tapped from trees in the Sapotaceae family, particularly species in the Manilkara genus. Harvesters make incisions in the bark of the tree and collect the milky latex that exudes. This latex is then processed by heating and concentration to remove water and volatile impurities, yielding a viscous gum material. Further processing may include filtration and gentle heating to achieve a stable, homogeneous gum base suitable for incorporation into chewing gum. The production process is largely mechanical and physical rather than chemical transformation, preserving the plant‑derived polymers that confer elasticity. Once processed, chicle is dried and milled into a form that can be blended with other gum base ingredients. In industrial settings, the natural chicle fraction may be combined with synthetic resins, waxes, and plasticizers to tailor the physical properties of the gum base to meet specific performance criteria. Purity specifications relevant to food use generally address the absence of extraneous contaminants rather than specific chemical composition, and chicle used in food applications must meet regulatory and quality standards appropriate for chewing gum base components.

Why It Is Used In Food

Chicle is used in food primarily for its functional role in chewing gum base. Its elastic and resilient properties provide the characteristic chewiness that consumers expect from gum products. As a plant‑derived polymeric material, chicle contributes to the structural matrix of gum, allowing it to retain shape and texture over extended chewing. In formulations, chicle is typically combined with softeners, elastomers, and other components to achieve a balance of flexibility, toughness, and mouthfeel. The use of chicle can also appeal to traditional or natural product positioning, although modern chewing gums often use synthetic base materials for cost and performance reasons. From a technological standpoint, chicle functions as a non‑nutritive substance with no direct caloric contribution; its role is structural and sensory, enabling sustained mastication without dissolution in saliva. Its inclusion in regulatory lists of permitted chewing gum base substances supports consistent formulation practices and ensures that its use is recognized under defined conditions.

Adi Example Calculation

For many food additives, an example ADI calculation might illustrate how a hypothetical acceptable daily intake number could be translated into a real‑world context using body weight. In the case of chicle, because authoritative regulatory bodies do not provide a specific numeric ADI in accessible monographs or evaluations, a concrete example calculation cannot be confidently provided. This reflects the fact that chicle’s primary regulatory listing is as a permitted chewing gum base substance under specific technical conditions, and quantitative ADI figures have not been publicly codified in primary safety evaluation databases.

Safety And Health Research

Safety assessments for food additives generally focus on the nature of exposure, toxicological data, and the potential for adverse effects from ingestion. For chewing gum base substances like chicle, exposure is limited because the gum is not intended to be swallowed and because the material is largely inert in the digestive tract. Regulatory approval in the U.S. for chicle as a chewing gum base ingredient implies that the FDA has evaluated the safety context for this use and determined that its inclusion under 21 CFR 172.615 is appropriate when used as intended. Information specific to chicle’s toxicology in humans or experimental models is limited in publicly accessible regulatory databases, and major risk assessments that assign numeric acceptable daily intakes (ADIs) or similar metrics are not readily found for this specific natural gum. As a result, specific quantitative toxicological thresholds are not widely established in the primary regulatory literature. Because chicle is principally used in a non‑nutritive context and is not typically ingested in significant quantities, traditional toxicology testing may be limited compared with food additives that are consumed directly. The available regulatory context emphasizes functional use and technical specifications rather than detailed hazard data because the primary regulatory concern for chewing gum base ingredients is their behavior during mastication and their inertness if inadvertently swallowed in small amounts.

Regulatory Status Worldwide

In the United States, chicle (Manilkara zapotilla Gilly and Manilkara chicle Gilly) is specifically named as a permitted component of chewing gum base under 21 CFR 172.615, which lists natural masticatory substances of vegetable origin allowed for use in chewing gum base when used in amounts not to exceed those required to produce the intended physical effect. This regulatory citation confirms that chicle is recognized by the U.S. Food and Drug Administration for this function in food manufacturing. The listing in 172.615 clarifies that chicle and related plant resins are acceptable chewing gum base components within defined technical conditions. Outside the U.S., authoritative regulatory listings for chicle as a defined food additive are limited; international food additive compendia such as those maintained by JECFA provide specification frameworks for additives but may not have specific monographs for every naturally derived gum base. While chicle’s use in traditional gum products is well established, its acceptance in other jurisdictions may align with general food ingredient and flavoring regulations or with national lists of permitted gum base components. In regulatory terms, chicle’s status is linked to functional use in chewing gum base rather than broad food additive approval across all categories.

Taste And Functional Properties

Chicle itself does not have a strong intrinsic taste; its primary contribution to chewing gum is physical rather than flavor related. In sensory evaluations, natural chicle may impart very mild, neutral plant‑derived notes that are typically masked by added flavors in finished chewing gum products. Its functional properties derive from its elastic, resilient nature, which helps the gum base maintain chewable texture over time. Chicle’s resinous structure contributes to the viscoelastic behavior desired in gum base, allowing it to deform under chewing forces and then recover shape, prolonging chew life. The material is hydrophobic, meaning it resists dissolution in saliva, which is an important attribute for a chewing gum base that must remain intact during mastication. Chicle’s physical stability over a range of temperatures and its compatibility with other gum base components make it a versatile ingredient in both traditional and artisanal chewing gum formulations. Because it does not dissolve in water and remains largely chemically inert during chewing, chicle primarily affects texture and mouthfeel rather than taste.

Acceptable Daily Intake Explained

Acceptable daily intake (ADI) is a concept used by food safety authorities to indicate a level of a substance that can be ingested daily over a lifetime without appreciable health risk. For substances like chicle that are used in chewing gum base and not typically swallowed in appreciable quantities, specific numeric ADIs established by regulators such as JECFA or EFSA are not widely documented in authoritative databases. Because chicle functions as a non‑nutritive structural component and exposure from swallowing small amounts of gum base is low, regulators have focused on listing it as a permitted ingredient under defined conditions rather than assigning a numeric ADI. In general, the ADI framework applies most clearly to additives that are consumed directly as part of the food matrix, whereas for chewing gum base components the primary exposure is through minimal incidental ingestion. Consequently, the discussion of ADI for chicle emphasizes the concept of safety margins and the limited nature of exposure rather than a specific numeric value.

Comparison With Similar Additives

Chicle is one of several natural masticatory substances used in chewing gum base formulations, alongside other plant‑derived materials such as gutta hang kang, nispero, balata, and rosadinha, each contributing structural elastomeric properties to gum base. Compared with synthetic elastomers and polymers that dominate modern gum base design due to cost and performance control, natural substances like chicle offer traditional texture and resilience but may vary in quality and consistency. Unlike emulsifiers or stabilizers that have specific functional roles across many food categories, chewing gum base materials are specialized for mastication and not for broad food processing functions. Regulatory recognition of these natural bases under U.S. law highlights differences in classification: functional additives such as natural gums or hydrocolloids may have numeric ADIs and detailed safety evaluations, whereas inert gum base materials are regulated by their permitted status in defined applications.

Common Food Applications Narrative

Chicle’s primary application in the food world is as a foundational ingredient in chewing gum bases. Historically, natural chicle was the dominant gum base material, providing the chewable matrix that defines chewing gum. In this context, chicle is combined with sweeteners, flavorings, softeners, and other additives to create the variety of gum products available to consumers. While many modern chewing gums now utilize synthetic elastomers for cost and performance reasons, natural chicle remains significant in certain artisanal and heritage gum products where traditional ingredients are highlighted. The broader role of chicle in food applies specifically to non‑nutritive chewing applications rather than as a direct food component in other products. Chewing gum products formulated with chicle are marketed in various formats, including sugar‑sweetened, sugar‑free, functional gum with vitamins or botanicals, and novelty chewing gums. The neutral taste of chicle ensures that the focus remains on added flavors, while its structural properties deliver the expected chew experience. Because chewing gum is not typically swallowed, the use of chicle is oriented toward texture and durability rather than digestion or nutrient contribution.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.615

EFSA

  • Notes: No EFSA evaluation for a numeric ADI identified

JECFA

  • Jecfa: {'notes': 'No specific JECFA evaluation with numeric ADI identified'}

Sources

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