An appropriate rheological model can be used in production of good quality gum candy required by consumers. For this purpose Creep-Recovery Test (CRT) curves were recorded with a Stable Micro System TA.XT-2 precision texture analyser with 75 mm diameter cylinder probe on gum candies purchased from the local market. The deformation speed was 0.2 mm s−1, the creeping- and recovering time was 60 s, while the loading force was set to 1 N, 2 N, 5 N, 7 N, and 10 N. The two-element Kelvin-Voigt-model, a three-element model, and the four-element Burgers-model were fitted on the recorded creep data, and then the parameters of the models were evaluated. The best fitting from the used models was given by the Burgers model
