A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 25° C. The temperature, pressure and treatment time may be varied provided that the combination of the three results in the modification of the viscoelastic properties of the mixture to resemble that of conventional chewing gum. The treatment time of the current invention is inversely related to the hydrostatic pressure and temperature of the treatment. Thus, if the pressure and/or the temperature are increased, the treatment time may be reduced.
