Chicle

Article By:

Strausbaugh, Perry D. Department of Botany, West Virginia University, Morgantown, West Virginia.

Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.

Last reviewed:December 2019

DOI:https://doi.org/10.1036/1097-8542.129600

A gummy exudate used in the manufacture of chewing gum. It is contained in the bark of a tall evergreen tree, Manilkara zapota (see illustration), belonging to the sapodilla family (Sapotaceae). The species is a native of Mexico and Central America. The latex (secretion) is collected and carefully boiled to remove excess moisture. When the water content is reduced to 33%, the chicle is poured off and molded into blocks. Crude chicle contains resin, arabin, gutta, sugar, calcium and different soluble salts. For refining, it is broken up, washed in strong alkali, neutralized with sodium acid phosphate, rewashed, dried and powdered. The resulting product is an amorphous, pale-pink powder, insoluble in water and forming a sticky paste when heated. In the manufacture of chewing gum, the chicle is cleaned, filtered and sterilized and various flavoring materials and sugar are added. See also: Ebenales; Rubber

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