LECHE CASPI (COUMA MACROCARPA BARB. RODR.)

CAS: 977011-45-2 MASTICATORY SUBSTANCE

LECHE CASPI (COUMA MACROCARPA BARB. RODR.) is a plant‑derived masticatory substance permitted for use as part of chewing gum base under US food additive regulation 21 CFR 172.615.

What It Is

LECHE CASPI (COUMA MACROCARPA BARB. RODR.) is a botanical resin derived from the latex of the tropical plant Couma macrocarpa, commonly used as a nonnutritive masticatory substance. In regulatory inventories maintained by the United States Food and Drug Administration (FDA), this substance is identified by the CAS Registry Number 977011‑45‑2 and listed with the technical function of a chewing gum base component under "Masticatory Substance". It is also referred to in some inventories by the additional common name LECHE CASPI SORVA, reflecting alternative nomenclature used in supply or additive inventories. Masticatory substances are nonfood materials that impart chewable texture without significant nutritional contribution and are primarily used in confectionery and chewing gum formulations. They typically form a flexible, elastic base that supports the incorporation of flavors and sweeteners while providing the characteristic chew of gum.

How It Is Made

The primary source of LECHE CASPI is the latex or gum resin extracted from the bark and sap of the Couma macrocarpa tree, a species native to humid tropical regions. Harvesting generally involves tapping the tree to collect the latex that exudes from incisions in the bark. Once collected, this raw latex undergoes processing to concentrate, purify, and refine it into a form suitable for use in chewing gum base formulations. Processing steps may include filtration to remove particulate matter, dehydration to reach an appropriate solids content, and possibly heating or solvent extraction to isolate the desired resinous components that contribute to the functional properties of gum bases. The processed resin is then blended with other base components in chewing gum production to ensure uniform texture and performance. As a natural plant resin, the composition of LECHE CASPI can vary depending on environmental growing conditions and the method of extraction. Food‑grade specifications, where available, focus on ensuring that the resin meets required purity, absence of contaminants, and performance characteristics appropriate for incorporation into food products such as chewing gum.

Why It Is Used In Food

LECHE CASPI is used in chewing gum and similar confectionery products because of its desirable physical properties as part of a chewing gum base. Chewing gum bases are designed to provide elasticity, cohesion, and textural resilience, allowing the consumer to chew without the substance dissolving rapidly. As a plant‑derived masticatory substance, LECHE CASPI contributes to the characteristic chew of natural gum bases, offering flexibility and structural integrity that supports incorporation of flavors and sweeteners. It also helps maintain the texture over the duration of consumption, resisting breakdown under the mechanical action of chewing. Manufacturers may choose natural resins like LECHE CASPI when formulating products intended to have traditional or natural ingredient positioning, or when seeking specific sensory or processing attributes that align with the desired end‑product characteristics. Its use is aligned with good manufacturing practice, where amounts added are kept to those necessary to achieve the intended physical effect in the final product.

Adi Example Calculation

As there is no specific numeric acceptable daily intake (ADI) published for LECHE CASPI by authoritative bodies such as JECFA, a numeric example calculation of ADI exposure cannot be illustrated for this substance. Therefore, this section is not provided here to avoid implying a regulatory threshold that has not been established in the d sources.

Regulatory Status Worldwide

In the United States, LECHE CASPI (COUMA MACROCARPA BARB. RODR.) appears in the FDA Substances Added to Food inventory with the CAS number 977011‑45‑2 and the technical effect "Masticatory Substance," linked to the food additive regulation 21 CFR 172.615 under the section for chewing gum base. This regulatory citation identifies the substance as one that may be part of chewing gum base formulations used in food, consistent with good manufacturing practice. In general, food additive safety assessments consider endpoints such as genotoxicity, subchronic toxicity, reproductive toxicity, carcinogenicity, and potential for allergenicity. For substances included in chewing gum bases, exposure is typically through chewing rather than ingestion in large quantities; nevertheless, regulatory evaluation focuses both on the chemical identity and any potential metabolites that could arise during digestion or use. Because LECHE CASPI is permitted in food under specific regulatory provisions, its safety assessment is implicit in the conditions of authorized use rather than based on a standalone public toxicological monograph. Absent a specific JECFA evaluation or documented acceptable daily intake, there is no internationally harmonized numeric ADI for this resin.

Taste And Functional Properties

LECHE CASPI itself, as a resinous plant latex, does not contribute significant taste in the way that flavorings do, but it can impart subtle earthy or neutral notes when included in chewing gum base formulations. Its primary functional contribution is physical rather than sensory, providing chewability and elasticity. In functional terms, masticatory substances like LECHE CASPI are largely insoluble in saliva and do not dissolve during chewing, preserving texture and allowing other functional ingredients such as sweeteners and flavorings to be released over time. The material is stable under the conditions of chewing and typical storage, and its physical properties are influenced by the way it is processed and combined with synthetic elastomers, waxes, and plasticizers in gum base formulations. Because these resins are part of a composite base, their individual sensory impact is masked by the overall formulation. Functional behavior such as softness, elasticity, and resilience when chewed is shaped both by the type of resin and its proportion in the base mixture.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a regulatory concept defined by expert bodies such as JECFA to describe the estimated amount of a substance that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically derived from toxicological studies in animals with safety factors applied to account for differences between test species and humans. For LECHE CASPI specifically, no numeric ADI established by JECFA or a similar authoritative body is publicly documented in available sources, meaning there is no widely recognized numeric threshold that regulators have published for lifetime daily intake of this resin component. In regulatory practice, where a substance is permitted as part of a food additive category such as chewing gum base, adherence to good manufacturing practice and use at levels necessary for intended technical effect are guiding principles rather than explicit numeric ADIs.

Comparison With Similar Additives

LECHE CASPI can be compared with other natural masticatory substances used in chewing gum bases such as chicle (from Manilkara zapota) and jelutong (from Dyera costulata). All three serve the functional role of providing chewable elasticity and structural integrity in gum formulations. Chicle has a long history of use in traditional chewing gums and exhibits similar insoluble elasticity, while jelutong also provides comparable mechanical properties. Compared with synthetic elastomers used in modern gum bases, natural resins like LECHE CASPI tend to impart a more classic chew and are often chosen for natural or traditional product positioning. Synthetic alternatives may provide more uniform properties and processing advantages in large‑scale manufacturing but do not change the fundamental regulatory considerations about permitted use in chewing gum base categories.

Common Food Applications Narrative

LECHE CASPI is chiefly encountered in products where chewing action and texture are central to the consumer experience. Chewing gum products often consist of a complex base that includes natural and synthetic masticatory substances, with LECHE CASPI serving as one component that contributes to the elasticity and mechanical properties of the gum. Gum bases formulated with natural resins are used in traditional, natural, and artisanal chewing gum varieties where a classic chew and structure is desirable. Beyond traditional chewing gum, similar functional masticatory substances may be found in bubble gum and certain novelty confectioneries where a resilient, cohesive base supports the product structure. In these applications, the base does not dissolve in the mouth like a sugar or flavor component would, but rather provides the persistent chew for which such products are designed. Although not a flavor or sweetener itself, LECHE CASPI is integral to the consumer interaction with gum products, ensuring that the final formulation delivers the expected elastic chew and body. Its use is regulated in jurisdictions that specify allowable base components for products intended for direct consumption.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.615

EFSA

  • Notes: No EFSA evaluation identified in available authoritative sources.

JECFA

  • Notes: No specific JECFA evaluation found for this substance.

Sources

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