The present invention includes gum base compositions and/or chewing gum compositions that impart a perceptible creaminess upon consumption. The gum base and/or chewing gum compositions include an elastomer, a gum resin or ester thereof and a low-melting pointing fat. In some embodiments, the gum base and/or chewing gum compositions may contain sufficient that to provide a creamy and/or juicy perception during consumption. In some embodiments, the gum base and/or chewing gum compositions may maintain sufficient fat to retain cohesive integrity during consumption. Also included are chewing gum products employing the gum base and/or chewing gum compositions, as well as methods of preparing and using same.
