Bubblegums

Bubblegum is a type of chewing gum, specifically formulated to allow the chewer to blow bubbles. Its composition typically includes a gum base, sweeteners, softeners, flavorings, and colorings. The gum base is the non-digestible, elastic part of the gum, often derived from natural latex or synthetic polymers. Sweeteners provide taste, while softeners keep the gum pliable. Flavorings, such as fruit or mint, and colorings are added for sensory appeal.

The elasticity required for bubble blowing is a key characteristic of bubblegum. This is achieved through specific formulations of the gum base and the inclusion of plasticizers. When chewed, the gum becomes malleable, and with the right technique, a person can exhale air through a flattened portion of the gum to create a bubble. If the bubble is inflated too much or too quickly, it will pop.

Bubblegum was popularized in the United States in the mid-20th century. The development of a particularly stretchy and less sticky bubblegum recipe is often attributed to Walter Diemer, an accountant at the Fleer Chewing Gum Company, in 1928. His innovation resulted in a pink-colored gum, which became the iconic color for bubblegum.

The act of blowing bubbles with gum is a common pastime, particularly among children. Bubblegum flavors and varieties have expanded significantly over the years, offering a wide range of tastes and experiences beyond the original pink bubblegum. Its primary use is for chewing and bubble blowing, though it is not intended for ingestion.