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% in the edible； 1.5-10 wt% 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.本發明係提供多層口香糖之經時安定性之改良。本發明係藉由調整可食物，特別是軟糖中之凝膠化劑，特別是明膠之摻混量(可食物中為1.5~6重量%，相對於橡膠基底為1.5~10重量%)，抑制吸濕或香味劣化，且不會造成融化等對於口香糖物性之不良影響，並可確保製造適用性。
