The present invention improves the temporal stability of a multi-layered chewing gum. Adjusting the blended amount of a gelling agent, in particular gelatin, within an edible, in particular a soft candy (to 1.5-6 wt pcnt in the edible； 1.5-10 wt pcnt in relation to a gum base) minimizes moisture absorption and flavor deterioration and makes it possible to secure even suitability for manufacture without an adverse impact on the physical properties of the chewing gum, such as melting.
