Primarily combined with Hydrogen, captured Carbon takes many different forms in plants. One of them is latex, produced by a small botanical group that ranges from herbs like the Milkweed to trees as massive as Chicozapotes. Latex is mainly water, from 50-70% depending on the time of year. Among the remaining solids are small amounts of protein, carbohydrates, lipids, inorganic components and amino acids. However, most of the solid portion is made of polyisoprenes. While isoprenes are formed naturally in plants and animals (the most common hydrocarbon found in the human body), polyisoprenes have a unique property: they are elastomers. Simply: their chemical structure makes them very elastic. This is what makes rubber, the most popular product obtained from latex, such a universal and ubiquitous material.
All over the world, different tropical tree species are used as a source for rubber: Hevea spp . is the most common one, but there also Castilla spp . and Manihot spp. in Tropical America, Funtumia elastica and Landolphia spp. , in Africa, Ficus elastica in Asia.
The Chicle tree is quite different from otherwise similar rubber trees. Only a few plant species synthesize polyisoprenes in what is called ‘trans' configuration. Chicle, gutta-percha ( Pallaquium gutta ), and balata ( Manilkara bidentata ) are typical representatives of trans-polyisoprene-synthesizing plants. Among them, the chicle tree is unique, because of its unparalleled mix of polyisoprenes that render a non-toxic, hydrophilic, non-vulcanisable substance.
This characteristic is exactly what triggered the re-discovery of chicle by Thomas Adams in 1866. Exiled in the U.S.A., the former Mexican dictator Santa Ana tried to go into business with Mr. Adams using latex extracted from Mexican Chicozapote trees. Their intention was to vulcanize it and to use it in carriage wheels. Two tons were brought to New York for experimentation. Turning it into rubber proved impossible. Soon enough, Mr. Adams was stuck with 2,000 kilos of seemingly useless chicle latex. But, he remembered that Santa Ana had said people in México used to chew this gum. According to this widespread story, this is how Adams came up with the idea of sweetening and flavouring the chicle to make chewing gum pretty much as we know it.