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As a sort of chewing gum consisting of long-chain polysaccharides, bubblegum can typically exhibit linear and nonlinear viscoelastic behaviors.[2] Therefore, the distinct deformations under chewing can be affected by shear rate, shear strain, and shear stress applied through teeth.[3] Based on these, it is helpful to characterize the intrinsic rheological properties of chewing gums for future improvement and optimization of commercial products’ texture and chewiness.[4]

The linear viscoelastic (LVE) property can be probed on pre-shaped gum cuds through a small isothermal strain deformation (i.e., below yield strain) under small amplitude oscillatory shear (SAOS).[3] Here the critical yield strain is defined as the modulus deviating about 10% from its initial value. Under it, gum cuds show elastic deformation that follows power-law behavior as a critical gel in the linear regime; otherwise, exhibiting nonlinear responses with increasing shear stress (plasticity).

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⠄⠄⣿⣿⣿⣿⢀⠼⣛⣛⣭⢭⣟⣛⣛⣛⠿⠿⢆⡠⢿⣿⣿⠄⠄⠄⠄⠄
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⠄⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠿⠛⠑⣿⣮⣝⣛⠿⠿⣿⣿⣿⣿⠄
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