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Adding various substances to the chewing gums has led to the formation of new applications for them, which include drug delivery and oral and dental hygiene. In this research, the physicochemical and rheological properties of charcoal chewing gum were studied using chemical analysis and sensorial methods. The results of this study show that the addition of activated charcoal in the studied chewing gums has a Longer-lasting flavor and more saliva secretion. Longer-lasting flavor in charcoal chewing gum increases the acceptance and willingness to keep charcoal based chewing gums for panelists. In line with the results of sensory evaluation, histometric analysis of charcoal and non-charcoal based chewing gums shows the same texture profile against pressure on both types of chewing gum, with the difference that the maximum pressure tolerance threshold in charcoal based chewing gums is higher than in chewing gums without charcoal. In general, it seems that increasing the susceptibility along with increasing saliva secretion and increasing the pH in general create a suitable substrate for more activated charcoal in chewing gum and therefore the efficiency of charcoal chewing gum to absorb unwanted substances such as dyes, microbes and viruses in saliva. Therefore, it is expected that the use of charcoal gum by reducing the concentration of microbes and viruses in saliva can have a great impact on oral health, dental protection, general health, and reduce the prevalence of infectious and viral diseases. [ABSTRACT FROM AUTHOR]