U.S. patent application number 14/851045 was filed with the patent office on 2016-01-07 for transparent and transluscent liquid filled candy; process of making thereof; sugar-free liquid edible composition; and use thereof.
The applicant listed for this patent is INTERCONTINENTAL GREAT BRANDS LLC. Invention is credited to KOICHI ENOMOTO, TAKAYA KOSEKI, YOSHIMITSU MAKURA, YUZURU MITSUI, HIROSHI SEGAWA.
Application Number | 20160000114 14/851045 |
Document ID | / |
Family ID | 50555288 |
Filed Date | 2016-01-07 |
United States Patent
Application |
20160000114 |
Kind Code |
A1 |
SEGAWA; HIROSHI ; et
al. |
January 7, 2016 |
TRANSPARENT AND TRANSLUSCENT LIQUID FILLED CANDY; PROCESS OF MAKING
THEREOF; SUGAR-FREE LIQUID EDIBLE COMPOSITION; AND USE THEREOF
Abstract
Disclosed is confectionery having a transparent or translucent
hard candy shell and a water-in-oil emulsion centerfill. Also
disclosed is a sugar-free liquid edible composition and use in
confectionery products.
Inventors: |
SEGAWA; HIROSHI; (TOKYO,
JP) ; MAKURA; YOSHIMITSU; (TOKYO, JP) ;
KOSEKI; TAKAYA; (TOKYO, JP) ; MITSUI; YUZURU;
(TOKYO, JP) ; ENOMOTO; KOICHI; (TOKYO,
JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
INTERCONTINENTAL GREAT BRANDS LLC |
EAST HANOVER |
NJ |
US |
|
|
Family ID: |
50555288 |
Appl. No.: |
14/851045 |
Filed: |
September 11, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
PCT/US2014/031946 |
Mar 27, 2014 |
|
|
|
14851045 |
|
|
|
|
61806609 |
Mar 29, 2013 |
|
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Current U.S.
Class: |
424/440 ;
424/441; 426/5; 426/548; 426/89 |
Current CPC
Class: |
A23G 3/54 20130101; A23G
4/20 20130101; A23G 3/40 20130101; A23V 2002/00 20130101; A61K
9/0056 20130101; A23G 3/38 20130101; A23G 3/545 20130101; A23G 1/54
20130101 |
International
Class: |
A23G 3/54 20060101
A23G003/54; A61K 9/00 20060101 A61K009/00; A23G 3/40 20060101
A23G003/40; A23G 3/38 20060101 A23G003/38; A23G 4/20 20060101
A23G004/20 |
Claims
1. A sugar-free liquid edible composition wherein the sugar-free
liquid edible composition is a water-in-oil emulsion comprising i)
a sugar polyol comprising xylitol, ii) glycerin, and iii) an
emulsifier wherein the emulsifier is a glycerin based emulsifier, a
polyglycerol based emulsifier, or a combination thereof; wherein
the weight ratio of sugar polyol:glycerin is 1:1 to 4:1.
2. The sugar-free liquid edible composition according to claim 1,
wherein the sugar polyol is substantially free from
crystallization.
3. The sugar-free liquid edible composition according to claim 1,
wherein the moisture content of the sugar-free liquid composition
is from about 0.01 to about 4.0 wt. % based on the total weight of
the edible composition.
4. The sugar-free liquid edible composition according to claim 1,
wherein the water-in-oil emulsion comprises an edible oil.
5. The sugar-free liquid edible composition according to claim 1,
wherein the water-in-oil emulsion comprises two or more edible
oils, wherein the edible oil is a vegetable oil, a hydrogenated
vegetable oil, a triglyceride, or a combination thereof.
6. The sugar-free edible composition according to claim 1, wherein
the sugar polyol further comprises erythritol, galactitol,
hydrogenated starch hydrolysate, isomalt, lactitol, maltitol,
mannitol, polyglucitol, sorbitol, or a combination thereof.
7. The sugar-free edible composition according to claim 1, further
comprising a sucrose fatty acid ester.
8. The sugar-free edible composition according to claim 1,
comprising a sugar polyol comprising xylitol, lecithin, a medium
chain triglyceride, glycerin, optionally a hydrogenated vegetable
oil, and a moisture content of about 0.01 to about 4.0 wt. % based
on the total weight of the edible composition.
9. A confectionery product or medicament product comprising a first
region comprising the sugar-free liquid edible composition
according to claim 1 and a second region at least partially
surrounding the first region.
10. The confectionery product or medicament product according to
claim 9 wherein the confectionery product or medicament product is
candy, chewing gum, pastille, troche, lozenge, or tablet.
11. The confectionery product or medicament product according to
claim 9 wherein the confectionery product or medicament product is
sugar-free.
12. The confectionery product or medicament product according to
claim 9 wherein the confectionery product or medicament product is
prepared through depositing process.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of International
Application No. PCT/US2014/031946, filed Mar. 27, 2014, which
claims the benefit of U.S. Provisional Application No. 61/806,609,
filed Mar. 29, 2013, both of which are incorporated by reference in
their entirety herein.
FIELD
[0002] This disclosure generally relates to transparent or
translucent confectionery having multiple phases, multiple
components, and multiple textures; and generally relates to
sugar-free liquid edible compositions.
BACKGROUND
[0003] Hard boiled candies are known hard, solid confectionery in
an essentially amorphous or "glassy" form and containing a low
moisture content. Sugar-based hard boiled candies are made by
boiling a mixture of sugar, glucose syrup and water to moisture
content of around three percent. Sugar-free hard boiled candies can
be prepared by boiling a mixture of a sugar polyol and water,
optionally with a sugar polyol syrup.
[0004] The type of bulk sweetener used to prepare the hard boiled
sweet has an effect on the stability of the final hard candy
product. Less hygroscopic materials resist the absorption of
moisture from the surroundings which can lead to crystal formation,
graining, and softening of the product. When the hard boiled candy
is formulated with a centerfill material, the properties of the
center-fill can affect the stability of the hard boiled candy
portion and correspondingly the overall product.
[0005] There remains a need in the art to provide liquid
center-filled hard boiled candies having stability during storage
such that the center-fill does not leak from the product while at
the same time providing the consumer with the contrast of a solid
candy and a liquid mouthfeel.
SUMMARY
[0006] In an embodiment, a confectionery product comprises a
translucent hard candy shell comprising a first flavorant, and a
liquid center composition wherein the liquid center composition is
a water-in-oil emulsion comprising a second flavorant and a
colorant, the liquid center composition is completely surrounded by
and is visible through the hard candy shell; wherein the liquid
center composition has a contact angle of less than 80 degrees on a
gelatin coated surface. The confectionery product can be prepared
by a deposit molding process.
[0007] In an embodiment, a package comprises a plurality of
deposited confectionery products, the deposited confectionery
comprising a translucent hard candy shell comprising a first
flavorant, and a liquid center composition wherein the liquid
center composition is a water-in-oil emulsion comprising a second
flavorant and a colorant, the liquid center composition is
completely surrounded by and is visible through the hard candy
shell, wherein the liquid center composition has a contact angle of
less than 80 degrees on a gelatin coated surface; wherein each unit
of the plurality is individually unwrapped; and wherein the package
comprises a moisture barrier over-wrap.
[0008] In an embodiment, a sugar-free liquid edible composition
wherein the sugar-free liquid edible composition is a water-in-oil
emulsion comprising i) a sugar polyol comprising xylitol, ii)
glycerin, and iii) an emulsifier wherein the emulsifier is a
glycerin based emulsifier, a polyglycerol based emulsifier, or a
combination thereof; wherein the weight ratio of sugar
polyol:glycerin is 1:1 to 4:1.
[0009] The above described and other features are exemplified by
the following detailed description.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] FIG. 1 X-ray tomography image of cube-shaped liquid filled
confectionery at time 0 at three major axes.
[0011] FIG. 2 X-ray tomography image of cube-shaped liquid filled
confectionery at time 2 weeks, 40.degree. C. at three major
axes.
[0012] FIG. 3 X-ray tomography image of cube-shaped liquid filled
confectionery at time 6 weeks, 40.degree. C. at three major
axes.
[0013] FIG. 4 X-ray tomography image of Comparative liquid
center-fill product at time 0 at three major axes.
[0014] FIG. 5 X-ray tomography image of Comparative liquid
center-fill product at time 2 weeks, 40.degree. C. at three major
axes.
[0015] FIG. 6 X-ray tomography image of Comparative liquid
center-fill product at time 6 weeks, 40.degree. C. at three major
axes.
DETAILED DESCRIPTION
[0016] Disclosed herein are transparent or translucent liquid
filled confectionery products, processes of making the
confectionery products, and the confectionery products in loose,
bulk packaged form. The confectionery has multiple phases, multiple
components, and multiple textures. The confectionery comprises a
liquid center composition where the liquid center composition is a
water-in-oil emulsion, and a hard candy shell completely
surrounding the liquid center composition. The hard candy shell is
transparent or translucent, thereby allowing for the liquid center
composition to be perceived upon visual inspection, specifically
visible when viewed from any and all sides of the confectionery
product piece, more specifically visible through all six sides of
the hard candy shell.
[0017] The overall candy shape is non-limiting and can be of any
three dimensional shape. In an embodiment, the shape is a
three-dimensional shape that can be achieved by a deposit molding
process, for example cube, cuboid (three dimensional rectangle),
hemispherium, circular cone, circular truncated cone, three-sided
pyramid, four-sided pyramid, a multi-sided pyramid (five, six,
seven, eight, or more), and the like. In an embodiment, the product
is cube-shaped.
[0018] In an embodiment, a confectionery product, specifically a
cube-shaped confectionery product comprises a translucent hard
candy shell comprising a first flavorant, and a liquid center
composition wherein the liquid center composition is a water-in-oil
emulsion comprising a second flavorant and a colorant, the liquid
center composition is completely surrounded by and is visible
through the hard candy shell; wherein the liquid center composition
has a contact angle of less than 80 degrees on a gelatin coated
surface.
[0019] In an embodiment, a package comprises a plurality of
deposited confectionery products, specifically cube-shaped,
deposited confectionery products, wherein each unit of the
plurality is individually unwrapped, and wherein the package
comprises a moisture barrier over-wrap.
[0020] Also disclosed herein is a sugar-free liquid edible
composition wherein the sugar-free liquid edible composition is a
water-in-oil emulsion. The sugar-free liquid edible composition can
be used as a region in a confectionery product or medicament
product such as a liquid center composition.
[0021] Confectionery Product Attributes
[0022] When consumed, the hard candy shell is first perceived
followed by the liquid center composition after a side of the
product (e.g. side of a cube) is breached due to dissolution in the
consumer's mouth. In an embodiment, the liquid center composition
is not tasted by the consumer until at least 20% of the hard candy
shell is dissolved. The liquid center composition flavor and
sensation is perceived for a long duration of time as an amount of
liquid center composition remains adhered to the candy shell after
shell breach and then is entirely consumed before the shell is
entirely consumed.
[0023] Due to the use of the water-in-oil emulsion liquid center
composition, there is a sharp flavor transition from a perception
of the shell flavor to the perception of the liquid center
composition flavor even if each region contains the same material
(i.e. whether the same flavorant, same sensate, etc.).
[0024] In an embodiment, the confectionery, specifically the
cube-shaped confectionery, provides a first flavor sensation when
consumed that is entirely due to the first flavorant of the hard
candy shell and a second flavor sensation later in time wherein the
second flavor sensation is created by a combination of the first
flavorant and the second flavorant of the liquid center
composition.
[0025] In an embodiment, both the liquid center composition and the
hard candy shell comprises menthol wherein the ratio of percent
menthol in the liquid center composition to that in the hard candy
shell is at least 1.5:1, specifically at least 1.75:1, more
specifically at least 2:1, and yet more specifically at least 2.5:1
relative to the total weight of the confectionery piece.
[0026] The confectionery can provide breath freshening effect,
freshness, an invigorating feeling, and a burst of flavor when the
liquid center composition is released.
[0027] The flavor of the confectionery is long lasting,
specifically lasting at least five minutes after consumption.
Contributing to the long lasting flavor is that during consumption
of the product, a portion of the liquid center material remains
attached to the interior hard candy shell surface even after one
minute after breach, such that at least 5% of the liquid center
material remains, specifically at least 10%, and more specifically
at least 20% of the liquid center material remains attached to the
interior hard candy shell surface one minute after breach.
[0028] It has been found that the liquid center material having a
contact angle of less than 80 degrees on a gelatin coated glass
surface provides a good mouth coating feeling and spreads evenly in
the oral cavity to give a long lasting liquid feeling and prolonged
flavor release.
[0029] In an embodiment, the confectionery is generally
cube-shaped, specifically a cube shape having rounded edges rather
than sharp edges. The cube-shaped confectionery can have a
dissolution surface area (DSA) of less than 45%, specifically less
than 40%.
[0030] The confectionery is generally of small size yet with a high
percent center fill content. In an embodiment, the confectionery
piece is about 0.5 to about 6 grams (g), specifically about 1.0 to
about 4 g, yet more specifically about 1.4 to about 2 g.
[0031] In an embodiment, the cube-shaped confectionery has a wall
height of about 5 to about 20 millimeters (mm), specifically about
8 to about 17, more specifically, about 10 to about 15.
[0032] In an embodiment, the cube-shaped confectionery weighs less
than 2 grams and has a distance between opposing walls of less than
or equal to 0.5 inch (12.7 mm), and wherein five of six sidewalls
are substantially straight and a sixth sidewall is arcuate.
[0033] In an embodiment, a confectionery product, specifically a
cube-shaped confectionery product, prepared from an isomalt hard
candy shell forms a microcrystallization layer on the surface of
the product post forming. The microcrystallization layer can be
formed by allowing the confectionery products to be conditioned at
less than about 20 to about 25.degree. C. with the low end of the
range of about 0.degree. C. and a relative humidity of less than
about 45%, specifically less than about 40%, with the low end of
the range being 0%. At these conditions, a transparent, non sticky
product is formed which remains transparent and non sticky if
stored unwrapped at conditions of <20-25.degree. C. and
<40-45% relative humidity. The hard candy shell can remain
transparent or if conditioned at higher temperatures and relative
humidity, becomes translucent. The microcrystallization layer can
function as an anti-stick layer, allowing for the confectionery
pieces to be packaged as loose, unwrapped units without sticking
together in the package and to freely pour out of the package as
individual units. As the individual pieces will not stick to one
another there is no need to individually wrap each piece.
[0034] In an embodiment, the hard candy shell comprises an outer
surface which permits free flow of a plurality of confectioneries
from a container, wherein the individual units of the plurality
have been in direct contact with each other for at least 30 days at
STP (25.degree. C., 77.degree. F., 100 kPa, 14.504 psi, 0.986 atm)
and 30% to 60% relative humidity.
[0035] The confectionery products comprising the water-in-oil
emulsion liquid center composition exhibits high stability such
that the product does not leak the liquid center composition
through the shell after 8 weeks under accelerated aging conditions.
Not wishing to be bound by theory but the stability can be due in
part to the composition of the liquid center material as well as
the method by which the products are formed. The water-in-oil
emulsion does not appear to dissolve the hard candy shell as
evidenced by x-ray tomography studies. Furthermore, as the
confectionery is prepared by a co-depositing process, there are few
to no points of weakness in the shell where the center-fill
material can easily leak out of over time, unlike liquid
center-fill hard candy products made using other processes such as
rotary or chain die forming processes.
[0036] Specifically, the uniformity of the thickness of the shell
walls formed by the co-deposit process helps to prevent the
formation of thin shell wall regions, such as those found in rotary
molded products. These thin regions of shell can potentially be
dissolved by moisture, whether from the surroundings or within the
confectionery product itself, thereby allowing the center-fill to
leak from the product.
[0037] In an embodiment, less than 20% if the liquid center
composition migrates into the hard candy shell during a 24 month
shelf life.
[0038] In an embodiment, the confectionery exhibits less than a
15%, specifically less than a 10%, and more specifically less than
a 5% reduction in an average hard candy shell thickness after aging
for six weeks at 40.degree. C. and 30-60% relative humidity.
[0039] In an embodiment, the liquid center composition is
substantially free of voids having a cross sectional area greater
than 0.5% of the cross sectional area of the confectionery after
aging the confectionery for three weeks at 40.degree. C. and 30-60%
relative humidity.
Sugar-Free Liquid Edible Composition/Liquid Center Composition
[0040] The sugar-free liquid edible composition, called "the liquid
center composition" when used as a liquid center-fill in a hard
candy shell, is a water-in-oil emulsion having a discontinuous
aqueous phase dispersed in an oil phase. The water-in-oil emulsion
comprises an edible oil, a sugar polyol, and optionally an
emulsifier, along with other optional ingredients.
[0041] The sugar-free liquid edible composition is a liquid,
specifically a liquid at 37.degree. C. In an embodiment, the
sugar-free liquid edible composition has a contact angle of less
than 80 degrees on a gelatin coated surface. Such a property allows
for the composition to provide the consumer with a good
mouth-coating and liquid feeling as the composition spreads evenly
in the oral cavity. The sugar-free liquid edible composition has a
contact angle of less than 80 degrees on a gelatin coated surface,
specifically about 0 to less than 80 degrees, more specifically
about 10 to about 70 degrees, and yet more specifically about 20 to
about 60 degrees.
[0042] The water-in-oil emulsion of the sugar-free liquid edible
composition can comprise an edible oil for the hydrophobic phase.
As used herein, the term "oil" refers to any lipid material and can
be liquid at body temperature (about 37.degree. C.) or less.
Exemplary edible oil for use in the sugar-free liquid edible
composition include fats and oils of vegetable origin, animal
origin, or a combination thereof. Suitable vegetable fats can
include oils from almond, canola, coconut, cocoa, cocoa butter,
corn, cottonseed, grape seed, illipe, olive, palm, palm kernel,
peanut, perilla, rapeseed, rice bran, safflower, sesame, shea,
soybean, sunflower, or a combination thereof. The forgoing
vegetable fats can be hydrogenated to varying degrees as desired or
separated by fractional crystallization. Suitable animal fats
include dairy fats such as milk fat and butter. Other exemplary
lipid materials include triglycerides, fatty alcohols, fatty acids,
or a combination thereof. The triglyceride is not limited although
medium chain triglycerides, long chain triglycerides, and the like
can be used, specifically medium chain triglycerides.
[0043] An edible oil can be present in the sugar-free liquid edible
composition in an amount of about 5 to about 18 wt. % based on the
total weight of the sugar-free liquid edible composition,
specifically about 6 to about 16 wt. %, more specifically about 8
to about 15 wt. %, and yet more specifically about 10 to about 12
wt. %.
[0044] In an embodiment, the edible oil is a medium chain
triglyceride. In an embodiment, the edible oil is a combination of
a medium chain triglyceride and a hydrogenated vegetable oil.
[0045] The water-in-oil emulsion comprises a
noncrystallized/non-solidified saccharide or sugar polyol as the
discontinuous aqueous phase. The saccharide can include a
mono-saccharide, di-saccharide and poly-saccharide such as sucrose
(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose,
mannose, galactose, fructose (levulose), lactose, invert sugar,
fructo oligo saccharide, partially hydrolyzed starch, isomaltulose,
high fructose corn syrup, polydextroses, or a combination thereof.
The sugar polyol can be erythritol, galactitol, hydrogenated starch
hydrolysate, isomalt, lactitol, maltitol, mannitol, polyglucitol,
sorbitol, xylitol, or a combination thereof, wherein the sugar
polyol can be in the form of a syrup. In an embodiment, the sugar
polyol is maltitol, sorbitol, xylitol, or a combination thereof. In
an embodiment, the sugar polyol comprises xylitol, noncrystallizing
sorbitol syrup, maltitol syrup, or a combination thereof. In an
embodiment, the sugar polyol is substantially free from
crystallization such that there is less than about 10% crystalline
sugar polyol in the water-in-oil emulsion.
[0046] In an embodiment, the sugar polyol can be isomalt, a
disaccharide alcohol. Isomalt can be prepared by hydrogenating
isomaltulose. Products of the hydrogenation can include
6-O-.alpha.-D-glucopyranosyl-D-sorbitol (1,6-GPS);
1-O-.alpha.-D-glucopyranosyl-D-sorbitol (1,1-GPS);
1-O-.alpha.-D-glucopyranosyl-D-mannitol (1,1-GPM);
6-O-.alpha.-D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures
thereof. Some commercially available isomalt materials include an
almost equimolar mixture of 1,6-GPS, and 1,1-GPM. Other isomalt
materials can include pure 1,6-GPS; 1,1-GPS; 1,6-GP; and 1,1-GPM.
Still other isomalt materials can include mixtures of 1,6-GPS;
1,1-GPS; 1,6-GPM; and 1,1-GPM at any ratio.
[0047] A sugar polyol can be present in the sugar-free liquid
edible/composition in an amount of about 40 to about 65 wt. % based
on the total weight of the sugar-free liquid edible composition,
specifically about 43 to about 60 wt. %, more specifically about 46
to about 57 wt. %, and yet more specifically about 48 to about 52
wt. %.
[0048] The sugar-free liquid edible composition can further
comprise an emulsifier. Suitable emulsifiers for use in the
sugar-free liquid edible composition can have a low HLB value
useful in the continuous lipophilic phase for preparing
water-in-oil emulsions. An exemplary HLB value for water-in-oil
emulsions can be in the range of about 1 to about 10, specifically
about 4 to about 6. The emulsifier of the sugar-free liquid edible
composition can be a glycerin based emulsifier, a polyglycerol
based emulsifier, or a combination thereof. Exemplary emulsifiers
include a monoglycerol fatty acid ester, lecithin, an organic acid
glycerin fatty acid ester, a polyglycerol fatty acid ester, a
polyglycerol condensed ricinoleic acid ester, a sorbitan fatty acid
ester, a sucrose fatty acid ester, a propylene glycol fatty acid
ester, or a combination thereof. Specific emulsifiers include
condensed triglycerin ricinoleate, condensed tetraglycerin
ricinoleate, condensed hexaglycerin ricinoleate, condensed
pentaglycerin ricinoleate, monoglyceride citrate, pentaglycerin
trioleate, decaglycerin pentaoleate, decaglycerin decaoleate,
pentaglycerin trioleate, or a combination thereof. In an
embodiment, the emulsifier is lecithin, specifically high purity
lecithin. In another embodiment, the emulsifier is a combination of
a sucrose fatty acid ester and lecithin, specifically high purity
lecithin.
[0049] The emulsifier can be present in the sugar-free liquid
edible composition in an amount of about 1.0 to about 5.0 wt. %
based on the total weight of the sugar-free liquid edible
composition, specifically about 1.5 to about 4.5 wt. %, more
specifically about 2.5 to about 4.0 wt. %, and yet more
specifically about 3.0 to about 3.5 wt. %.
[0050] The sugar-free liquid edible composition optionally further
comprises a flavorant, a colorant, a sensate or a combination
thereof as described herein; specifically, the sugar-free liquid
edible composition comprises a colorant and a cooling agent; more
specifically the sugar-free liquid edible composition comprises a
flavorant, a colorant, and a cooling agent wherein the cooling
agent is menthol; yet more specifically the sugar-free liquid
edible composition comprises a flavorant, a colorant, a cooling
agent, a food acid or salt thereof, and a high intensity sweetener
as disclosed herein. In an embodiment, the food acid or salt
thereof can be citric, lactic, malic, a salt thereof, or a
combination thereof.
[0051] The amount and type of flavorant used in the sugar-free
liquid edible composition can be chosen based on the targeted
release profile and flavor intensity desired. The flavorant can be
present in the sugar-free liquid edible composition in an amount of
about 0.001 to about 4 wt. % based on the total weight of the
sugar-free liquid edible composition, specifically about 0.01 to
about 3 wt. %, more specifically about 0.1 to about 2 wt. %, and
yet more specifically about 0.5 to about 1 wt. %.
[0052] The sensate, specifically a cooling agent, can be present in
the sugar-free liquid edible composition in an amount of about 0.01
to about 4 wt. % based on the total weight of the sugar-free liquid
edible composition, specifically about 0.1 to about 3 wt. %, more
specifically about 0.5 to about 2 wt. %, and yet more specifically
about 1 to about 1.5 wt. %.
[0053] The high intensity sweetener can be present in the
sugar-free liquid edible composition in an amount of about 0.001 to
about 2 wt. % based on the total weight of the sugar-free liquid
edible composition, specifically about 0.01 to about 1.5 wt. %,
more specifically about 0.1 to about 1 wt. %, and yet more
specifically about 0.3 to about 0.8 wt. %.
[0054] The sugar-free liquid edible composition may further
comprise a non-aqueous polar liquid such as glycerin, propylene
glycol, polyethylene glycol (e.g. PEG-200, PEG-300, PEG-400, and
PEG-600), or a combination thereof. In an embodiment, the
sugar-free liquid edible composition comprises glycerin.
[0055] The non-aqueous polar liquid can be present in the
sugar-free liquid edible composition in an amount of about 15 to
about 40 wt. % based on the total weight of the sugar-free liquid
edible composition, specifically about 17 to about 37 wt. %, more
specifically about 20 to about 33 wt. %, and yet more specifically
about 23 to about 30 wt. %.
[0056] In an embodiment, the sugar-free liquid edible composition
is a water-in-oil emulsion comprising a sugar polyol and glycerin
having a weight ratio of 1:1 to 4:1 sugar polyol:glycerin,
specifically 1.5:1 to 3:1, and more specifically 2:1 to 2.5:1.
[0057] In an embodiment, the sugar-free liquid edible composition
is a water-in-oil emulsion comprising a sugar polyol comprising
xylitol, lecithin, and glycerin having a weight ratio of 1:1 to 4:1
sugar polyol:glycerin.
[0058] In an embodiment, the sugar-free edible composition is a
water-in-oil emulsion comprising a sugar polyol comprising xylitol,
lecithin, a medium chain triglyceride, glycerin, optionally a
hydrogenated vegetable oil, and a moisture content of about 0.01 to
about 4.0 wt. % based on the total weight of the edible
composition.
[0059] The sugar-free liquid edible composition can further
optionally comprise a functional ingredient, particulates such as
fruit pieces, or a combination thereof, as disclosed herein.
[0060] In an embodiment, the amount of moisture present in the
sugar-free liquid edible composition is about 0.01 to about 4.0 wt.
% based on the total weight of the sugar-free liquid edible
composition, specifically about 0.1 to about 3.5 wt. %, more
specifically about 1.0 to about 3.0 wt. %, and yet more
specifically about 1.5 to about 2.5 wt % based on the total weight
of the sugar-free liquid edible composition.
[0061] The sugar-free liquid edible composition can be used as a
liquid center composition in the confectionery products. An amount
of liquid center composition to the total confectionery weight can
be about 5 to about 70 wt. %, specifically about 10 to about 60 wt.
%, more specifically about 15 to about 50 wt. %, still more
specifically about 20 to about 40 wt. %, and still yet more
specifically about 25 to about 30 wt. % based on the total
confectionery product weight.
[0062] The sugar-free liquid edible composition can be used as a
region in a confectionery product or medicament product. In an
embodiment, the confectionery product or medicament product
comprises a first region comprising the sugar-free liquid edible
composition and a second region at least partially surrounding the
first region. The second region can be prepared from another
confectionery composition. The confectionery product or medicament
product can be a candy, chewing gum, pastille, troche, lozenge, or
tablet. The medicament product can further comprise an active
pharmaceutical agent in the first region, the second region or
both.
[0063] The sugar-free liquid edible composition can generally be
prepared by separately forming a sugar polyol phase and an oil
phase and then combining under conditions to form a water-in-oil
emulsion.
[0064] The sugar polyol phase can be prepared by heating the sugar
polyol to form a molten mass (e.g. about 130 to about 160.degree.
C.). If used, the non-aqueous polar liquid is added to the molten
mass. The molten mass is cooled (e.g. to about 45 to about
70.degree. C.) and the colorant, flavorant, and sensate are added
along with any optional hydrophilic ingredients to form a final
sugar polyol phase.
[0065] The oil phase can generally be prepared by heating an edible
oil to up to about 80.degree. C., adding an emulsifier, if used.
Other optional hydrophobic ingredients can be added to form a final
oil phase which is combined with the final sugar polyol phase with
mixing to form a water-in-oil emulsion.
Hard Candy Shell
[0066] The hard candy shell of the confectionery is a hard,
essentially amorphous (glassy) sugar polyol material that is
transparent or translucent, specifically transparent to allow the
liquid center composition to be visible through the shell. The hard
candy shell completely surrounds the liquid center composition. The
hard candy shell generally comprises a cooked saccharide or cooked
sugar polyol, or a combination thereof. The saccharide and sugar
polyol can be in dry form or in syrup/solution form prior to
cooking, or a blend of dry and syrup/solution forms.
[0067] The saccharide can be a mono-saccharide, di-saccharide and
poly-saccharide such as sucrose (sugar), dextrose, maltose,
dextrin, xylose, ribose, glucose, mannose, galactose, fructose
(levulose), lactose, invert sugar, fructo oligo saccharide,
partially hydrolyzed starch, isomaltulose, high fructose corn
syrup, polydextroses, or a combination thereof.
[0068] The sugar polyol can be erythritol, galactitol, hydrogenated
starch hydrolysate, isomalt, lactitol, maltitol, mannitol,
polyglucitol, sorbitol, xylitol, or a combination thereof. In an
embodiment, the sugar polyol is maltitol, sorbitol, xylitol, or a
combination thereof. In an embodiment, the sugar polyol of the hard
candy shell can be isomalt, maltitol, or a combination thereof,
specifically isomalt.
[0069] The hard candy shell can comprise the saccharide or sugar
polyol in an amount of about 90 to about 100 wt. % based on the
total weight of the hard candy shell, specifically about 92 to
about 98 wt. %, and yet more specifically about 94 to about 96 wt.
%.
[0070] The hard candy shell can further comprise a flavorant, a
food acid or salt thereof, a sensate, a high intensity sweetener,
or a combination thereof.
[0071] The amount and type of flavorant used in the hard candy
shell can be chosen based on the targeted release profile and
flavor intensity desired. The flavorant can be present in the hard
candy shell in an amount of about 0.001 to about 1.5 wt. % based on
the total weight of the hard candy shell, specifically about 0.01
to about 1 wt. %, and yet more specifically about 0.1 to about 0.6
wt. %.
[0072] The sensate, specifically the cooling agent, can be present
in the hard candy shell in an amount of about 0.001 to about 1 wt.
% based on the total weight of the hard candy shell, specifically
about 0.01 to about 0.7 wt. %, and yet more specifically about 0.1
to about 0.5 wt. %.
[0073] The high intensity sweetener can be present in the hard
candy shell in an amount of about 0.001 to about 1 wt. % based on
the total weight of the hard candy shell, specifically about 0.01
to about 0.7 wt. %, and yet more specifically about 0.1 to about
0.5 wt. %.
[0074] The optional food acid can be present in the hard candy
shell in an amount of about 0.001 to about 1.5 wt. % based on the
total weight of the hard candy shell, specifically about 0.01 to
about 1 wt. %, and yet more specifically about 0.1 to about 0.8 wt.
%.
[0075] The hard candy shell may optionally further comprise a
functional ingredient, a colorant as long as the center-fill can be
seen through the shell, or a combination thereof.
[0076] The hard candy shell of the confectionery does not break up
as it is being consumed, rather it dissolves slowly in the
consumer's mouth.
[0077] The hard candy shell can be prepared by cooking a sugar
polyol and optional water to about 140 to about 170.degree. C.
optionally under vacuum conditions to form a molten mass (also
referred to as "hard candy shell melt") having less than about 3%
moisture. Prior to the addition of the additional ingredients, the
molten mass can be cooled slightly. Additional ingredients such as
flavorant, a sensate, a food acid or a salt thereof, a high
intensity sweetener, or a combination thereof are then added to the
molten mass with mixing to form the final hard candy shell melt
that is then molded into a confectionery product.
[0078] The moisture content of the hard candy shell melt can be
about 0.1 to about 3 wt. % based on the total weight of the hard
candy shell melt, specifically about 0.5 to about 2 wt. %, and yet
more specifically about 1 to about 1.5 wt. %.
[0079] Methods known in the art of making hard boiled
confectionaries include those utilizing fire cookers, vacuum
cookers, and scraped-surface cookers (aka high speed atmospheric
cookers).
[0080] In a suitable example of a method utilizing fire cookers,
the desired quantity of the sugar polyol is dissolved in water by
heating in a kettle until dissolved. Additional optional sugar
polyols can be added and cooking continued until a final
temperature of about 145-165.degree. C. is achieved. The mix is
then cooled, worked as a plastic-like mass, and admixed optional
additional ingredients such as flavors, colorants, high-intensity
sweeteners, and the like.
[0081] A suitable example of a method utilizing vacuum cookers, the
sugar polyol components are boiled at a temperature of about
125-132.degree. C., vacuum is applied and additional water is
boiled off without extra heating. When cooking is complete, the
mass is a semi-solid having a plastic-like consistency. Optional
additional ingredients are admixed into the mass at this point by
conventional methods.
[0082] In a suitable example of a method using scraped-surface
cookers, a film of a mixture of the sugar polyol components is
spread on a heat exchange surface and heated to about
165-170.degree. C. within a few minutes. The composition is then
rapidly cooled to about 100-120.degree. C. and worked as a
plastic-like mass, mixing in any optional additional
ingredients.
[0083] In the foregoing methods, the cooking temperature should be
sufficiently high to drive water from the mix. Where vacuum is
employed, lower temperatures can typically be used. In the
foregoing methods, the additional ingredients are specifically
mixed for a time effective to provide a uniform distribution of the
materials, for example about 4 to about 10 minutes.
[0084] In an embodiment, a confectionery product, specifically a
cube-shaped confectionery product, comprises a translucent hard
candy shell comprising a first flavorant, and a liquid center
composition wherein the liquid center composition is a water-in-oil
emulsion comprising a sugar polyol comprising xylitol, lecithin, a
medium chain triglyceride and optionally a hydrogenated vegetable
oil, glycerin, a second flavorant, a colorant and a moisture
content of about 0.01 to about 4.0 wt. % based on the total weight
of the liquid center composition, the weight ratio of sugar
polyol:glycerin is 1:1 to 4:1; wherein the liquid center
composition has a contact angle of less than 80 degrees on a
gelatin coated surface; and wherein the liquid center composition
is completely surrounded by and is visible through the hard candy
shell.
Confectionery Ingredients: Flavorant
[0085] The sugar-free liquid edible composition, hard candy shell,
or both can comprise a flavorant. More than one flavorant can be
used in either the shell or center and the flavorant of the shell
can be different or the same as the flavorant in the sugar-free
liquid edible composition. Exemplary flavorants (flavor, flavoring
agent) that can be used include those artificial or natural flavors
known in the art, for example synthetic flavor oils, natural
flavoring aromatics and/or oils, oleoresins, extracts derived from
plants, leaves, flowers, fruits, and the like, or a combination
thereof. Non-limiting representative flavors include oils such as
spearmint oil, cinnamon oil, oil of wintergreen (methyl
salicylate), peppermint oil, clove oil, bay oil, anise oil,
eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice,
oil of sage, mace, oil of bitter almonds, cassia oil, and citrus
oils including lemon, orange, lime, grapefruit, vanilla, fruit
essences/flavors, including apple, pear, peach, grape, strawberry,
raspberry, blackberry, cherry, plum, pineapple, apricot, banana,
melon, tropical fruit, mango, mangosteen, pomegranate, papaya,
honey lemon, and the like, or a combination thereof.
[0086] Other types of flavorants include various aldehydes and
esters such as cinnamyl acetate, cinnamaldehyde, citral
diethylacetal, dihydrocarvyl acetate, eugenyl formate,
p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry,
almond), anisic aldehyde (licorice, anise), cinnamic aldehyde
(cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e.,
beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin
(vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream),
vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity
flavors), butyraldehyde (butter, cheese), valeraldehyde (butter,
cheese), citronellal (modifies, many types), decanal (citrus
fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus
fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde
(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl
aldehyde (cherry, almond), veratraldehyde (vanilla),
2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal
(green fruit), and 2-dodecenal (citrus, mandarin).
Sensate
[0087] The sugar-free liquid edible composition, hard candy shell,
or both can further comprise a sensate. More than one sensate can
be used in either the shell or center and the sensate of the shell
can be different or the same as the sensate in the sugar-free
liquid edible composition. Exemplary sensates include cooling
agents, warming agents, tingling agents, effervescent agents, or a
combination thereof. Cooling agents are additives that provide a
cooling or refreshing effect in the mouth, in the nasal cavity, or
on skin. For example, among the useful cooling agents are included
menthol, menthane, menthone, ketals, menthone ketals, menthone
glycerol ketals, substituted p-menthanes, acyclic carboxamides,
mono menthyl glutarate, substituted cyclohexanamides, substituted
cyclohexane carboxamides, substituted ureas and sulfonamides,
substituted menthanols, hydroxymethyl and hydroxymethyl derivatives
of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids
with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl
salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),
N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide
(WS-3), ethyl ester of
N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5),
as well as the substantially pure ethyl ester of
N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine as
disclosed in U.S. Pat. No. 7,189,760 to Erman, et al which is
incorporated in its entirety herein by reference, isopulegol,
menthyloxy propane diol, 3-(1-menthoxy)propane-1,2-diol,
3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol,
p-menthane-3,8-diol,
6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl
succinate and its alkaline earth metal salts,
trimethylcyclohexanol,
N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide,
N-(4-cyanomethylphenyl) p-menthanecarboxamide (G-180), Japanese
mint oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol,
3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol,
1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate,
1-menthyl-3-hydroxybutyrate,
N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6
nonadienamide, N,N-dimethyl menthyl succinamide, substituted
p-menthanes, substituted p-menthane-carboxamides,
2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,
hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807,
tradename FRESCOLAT.RTM. type MGA); 3-1-menthoxypropane-1,2-diol
(from Takasago, FEMA 3784); and menthyl lactate; (from Haarman
& Reimer, FEMA 3748, tradename FRESCOLAT.RTM. type ML), WS-30,
WS-14, Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural
or synthetic derivatives), Menthol PG carbonate, Menthol EG
carbonate, Menthol glyceryl ether,
N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid
glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1),
Heptane-2-carboxamide; Menthol methyl ether, menthyl pyrrolidone
carboxylate; 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclic
a-keto enamines, cyclotene derivatives such as cyclopentenes
including 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and
5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one, compounds of the
formula:
##STR00001##
wherein B is selected from H, CH.sub.3, C.sub.2H.sub.5, OCH.sub.3,
OC.sub.2H.sub.5; and OH; and wherein A is a moiety of the
formula-CO-D, wherein D is selected from the following moieties:
(i) --NR.sup.1R.sup.2, wherein R.sup.1 and R.sup.2 are
independently selected from H and C.sub.1-C.sub.8 straight or
branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic
and cycloalkyl groups, or R.sup.1 and R.sup.2 together with the
nitrogen atom to which they are attached form part of an
optionally-substituted, five- or six-membered heterocyclic ring;
(ii) --NHCH.sub.2COOCH.sub.2CH.sub.3, --NHCH.sub.2CONH.sub.2,
--NHCH.sub.2CH.sub.2OCH.sub.3, --NHCH.sub.2CH.sub.2OH,
--NHCH.sub.2CH(OH)CH.sub.2OH and (iii) a moiety selected from the
group consisting of:
##STR00002##
as disclosed in PCT Patent Application WO2006/125334 to Bell et al.
which is incorporated in its entirety herein by reference, among
others; or a combination thereof. Other compounds include the
alpha-keto enamines disclosed in U.S. Pat. No. 6,592,884 to Hofmann
et al. which is incorporated in its entirety herein by reference.
These and other suitable cooling agents are further described in
the following U.S. patents, all of which are incorporated in their
entirety by reference hereto: U.S. Pat. Nos. 4,230,688; 4,032,661;
4,459,425; 4,178,459; 4,296,255; 4,136,163; 5,009,893; 5,266,592;
5,698,181; 6,277,385; 6,627,233; 7,030,273. Still other suitable
cooling agents are further described in the following U.S.
Published patent applications, all of which are incorporated in
their entirety by reference hereto: U.S. 2005/0222256;
2005/0265930.
[0088] Warming agents can be selected from a wide variety of
compounds known to provide the sensory signal of warming to the
user. These compounds offer the perceived sensation of warmth,
particularly in the oral cavity, and often enhance the perception
of flavors, sweeteners and other organoleptic components. Among the
useful warming agents included are vanillyl alcohol n-butylether
(TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo,
Japan, vanillyl alcohol n-propylether, vanillyl alcohol
isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol
n-aminoether, vanillyl alcohol isoamylether, vanillyl alcohol
n-hexylether, vanillyl alcohol methylether, vanillyl alcohol
ethylether, gingerol, shogaol, paradol, zingerone, capsaicin,
dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin,
homodihydrocapsaicin, ethanol, isopropol alcohol, iso-amylalcohol,
benzyl alcohol, glycerine, or a combination thereof.
[0089] In an embodiment, tingling agents may be employed to provide
a tingling, stinging or numbing sensation to the user. Tingling
agents include, but are not limited to:
[0090] Jambu Oleoresin or para cress (Spilanthes sp.), in which the
active ingredient is Spilanthol; Japanese pepper extract
(Zanthoxylum peperitum), including the ingredients known as
Saanshool-I, Saanshool-II and Sanshoamide; perillartine;
4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract
(piper nigrum), including the active ingredients chavicine and
piperine; Echinacea extract; Northern Prickly Ash extract;
trans-pellitorin, and red pepper oleoresin; or a combination
thereof. In an embodiment, alkylamides extracted from materials
such as jambu or sanshool may be included.
High Intensity Sweetener
[0091] The sugar-free liquid edible composition, hard candy shell,
or both may comprise a high intensity sweetener. More than one high
intensity sweetener can be used in either the shell or center and
the high intensity sweetener of the shell can be different or the
same as the high intensity sweetener in the sugar-free liquid
edible composition. A "high intensity sweetener" as used herein
means agents having a sweetness greater than the sweetness of
sucrose. In an embodiment, a high intensity sweetener has a
sweetness that is at least 100 times that of sugar (sucrose) on a
per weight basis, specifically at least 500 times that of sugar on
a per weight basis. In an embodiment the high intensity sweetener
is at least 1,000 times that of sugar on a per weight basis, more
specifically at least 5,000 times that of sugar on a per weight
basis. The high intensity sweetener can be selected from a wide
range of materials, including water-soluble sweeteners,
water-soluble artificial sweeteners, water-soluble sweeteners
derived from naturally occurring water-soluble sweeteners,
dipeptide based sweeteners, and protein based sweeteners.
Combinations comprising one or more sweeteners or one or more of
the foregoing types of sweeteners can be used. Without being
limited to particular sweeteners, representative categories and
examples include:
[0092] water-soluble sweetening agents such as dihydrochalcones,
monellin, steviosides, rebaudiosides, glycyrrhizin,
dihydroflavenol, monatin, and L-aminodicarboxylic acid
aminoalkenoic acid ester amides, such as those disclosed in U.S.
Pat. No. 4,619,834, or a combination thereof;
[0093] water-soluble artificial sweeteners such as soluble
saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate
salts, acesulfame salts, such as the sodium, ammonium or calcium
salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide,
the potassium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide
(Acesulfame-K), the free acid form of saccharin, or a combination
thereof; dipeptide based sweeteners, for example the L-aspartic
acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl
ester (Aspartame) and materials described in U.S. Pat. No.
3,492,131,
L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide
hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine
and L-aspartyl-L-2,5-dihydrophenyl-glycine,
L-aspartyl-2,5-dihydro-L-phenylalanine;
L-aspartyl-L-(1-cyclohexen)-alanine, neotame, or a combination
thereof;
[0094] water-soluble sweeteners derived from naturally occurring
water-soluble sweeteners, such as steviosides and stevia derived
compounds such as but not limited to steviol glycosides such as
rebaudiocides including rebaudiocide A, and the like, lo han quo
and lo han quo derived compounds such as iso-mogroside V and the
like, chlorinated derivatives of ordinary sugar (sucrose), e.g.,
chlorodeoxysugar derivatives such as derivatives of
chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for
example, under the product designation of Sucralose; examples of
chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives
include but are not limited to: 1-chloro-1'-deoxysucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside,
or 4-chloro-4-deoxygalactosucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo--
furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose;
1',6'-dichloro1',6'-dideoxysucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-
-fructofuranoside, or
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-
-fructofuranoside, or
4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose;
6,1',6'-trichloro-6,1',6'-trideoxysucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideo-
x y-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro4,6,1',6'-tetradeoxygalacto-sucrose;
4,6,1',6'-tetradeoxy-sucrose, or a combination thereof;
[0095] protein based sweeteners such as thaumaoccous danielli,
talin, or a combination thereof; and
[0096] amino acid based sweeteners.
Colorant
[0097] The sugar-free liquid edible composition can further
comprise a colorant. Coloring agents (colors, colorants, colorings)
can be used in amounts effective to produce a desired color for the
composition which can be perceived visually through the hard candy
shell, for example. Suitable coloring agents include pigments,
natural food colors and dyes suitable for food, drug, and cosmetic
applications. Suitable colors include annatto extract (E160b),
bixin, norbixin, astaxanthin, dehydrated beets (beet powder),
beetroot red/betanin (E162), ultramarine blue, canthaxanthin
(E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin
(E161e), rhodoxanthin (E161f), caramel (E150(a-d)),
.beta.-apo-8'-carotenal (E160e), .beta.-carotene (E160a), alpha
carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal
(E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract
(E120), carmine (E132), carmoisine/azorubine (E122), sodium copper
chlorophyllin (E141), chlorophyll (E140), toasted partially
defatted cooked cottonseed flour, ferrous gluconate, ferrous
lactate, grape color extract, grape skin extract (enocianina),
anthocyanins (E163), haematococcus algae meal, synthetic iron
oxide, iron oxides and hydroxides (E172), fruit juice, vegetable
juice, dried algae meal, tagetes (Aztec marigold) meal and extract,
carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia
yeast, riboflavin (E101), saffron, titanium dioxide, turmeric
(E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin
(E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2,
FD&C green #3, FD&C red #3, FD&C red #40, FD&C
yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline
yellow (E104), sunset yellow (E110), ponceau (E124), erythrosine
(E127), patent blue V (E131), titanium dioxide (E171), aluminium
(E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK
(E180), calcium carbonate (E170), carbon black (E153), black
PN/brilliant black BN (E151), green S/acid brilliant green BS
(E142), or a combination thereof. In an embodiment, certified
colors can include FD&C aluminum lakes, or a combination
thereof. A full recitation of all FD& C colorants and their
corresponding chemical structures may be found in the Kirk-Othmer
Encyclopedia of Chemical Technology, 4th Edition, in volume 1 at
pages 492-494, which text is incorporated herein by reference.
[0098] Coloring agents can also include food grade glitter or food
grade pearlescent pigments. The edible glitter can include a food
grade colorant and a carrier such as a sugar, a sugar alcohol, a
saccharide, a disaccharide, a polysaccharide, a hydrocolloid
material, or a combination thereof. Exemplary glitter includes the
commercially available Edible Glitter.TM. from Watson Inc. of West
Haven, Conn. The coloring agent can include food grade pearlescent
pigments prepared from mica optionally coated with titanium
dioxide, iron oxide, and the like.
[0099] The hard candy shell can optionally further comprise a
colorant as long as the liquid center composition can be visually
perceived through the hard candy shell. In an embodiment, the hard
candy shell comprises glitter or other speckles. In an embodiment,
the hard-candy shell may be transparent, translucent, or
clear-and-colorless; however, the hard candy shell may contain a
colorant as far as its transparency can be maintained to allow the
sugar-free liquid edible center therein visible from the
outside.
Food Acid or Salt Thereof
[0100] The sugar-free liquid edible composition, hard candy shell,
or both may comprise a food acid or salt thereof. More than one
food acid or salt thereof can be used in either the shell or center
and the food acid or salt thereof of the shell can be different or
the same as the food acid or salt thereof in the sugar-free liquid
edible composition. The food acid can be in free or buffered form.
Exemplary food acids and food acid salts include acetic acid,
adipic acid, ascorbic acid, butyric acid, citric acid, formic acid,
fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic
acid, oxalic acid, succinic acid, tartaric acid, and alkali metal
salts thereof (e.g., sodium citrate dihydrate), or a combination
thereof
Functional Ingredients
[0101] Exemplary functional ingredients for use in the sugar-free
liquid edible composition, hard candy shell, or both include a
breath freshener, a dental care component, an active, an herbal, an
effervescing system, an appetite suppressor, a vitamin, a
micronutrient, a mouth moistening component, a throat care
component, an energy boosting agent, a concentration boosting
agent, or a combination thereof
Process to Prepare the Confectionery Product
[0102] The confectionery can be prepared by co-depositing the hard
candy shell melt and the liquid center composition into a mold.
Specifically, the forming process can be performed by first
depositing the hard candy shell melt for a first period of time
followed by simultaneously depositing the liquid center composition
and the hard candy shell melt for a second period of time and then
depositing the hard candy shell melt for a third period of time,
and then allowing the components to cool to form the confectionery
product.
[0103] The co-depositing can be achieved, for example, by using a
depositor having a double pipe structure comprising an inner pipe
and an outer pipe provided on an outer side of the inner pipe with
a gap. The liquid center composition is deposited from the inner
pipe and the hard candy shell melt from the gap. The deposited
product is then cooled and de-molded. The co-depositing process
includes the process described in WO2011010723, incorporated herein
by reference.
[0104] The temperature of the liquid center composition during
co-depositing is about 50 to about 70.degree. C., specifically
about 60.degree. C. The temperature of the hard candy shell melt
during co-depositing is about 125 to about 155.degree. C.,
specifically about 140.degree. C.
[0105] The co-depositing process provides precision in locating the
center-fill within the confectionery piece which is substantially
centered within a symmetrical shell. The shape of the center-fill
portion can be substantially rounded or spherical. The
co-depositing process also provides a shell with minimized bubble
formation thereby providing a hard candy shell having a very smooth
outer surface as well as a smooth feeling when dissolved in the
consumer's mouth as bubbles are known for forming sharp edges in a
hard boiled candy product. The co-depositing process also allows
for the formation of confectionery having a high ratio of
center-fill to shell.
[0106] In an embodiment, the liquid center material is positioned
within the hard candy shell such that a distance between any point
on a periphery of the liquid center and the nearest point on an
outer wall of the hard candy shell is greater than 0.6 mm and there
is no void in the path connecting the points that is greater than
20% of the distance.
Packaged Confectionery Product
[0107] A plurality of confectionery products, specifically
cube-shaped confectionery products, can be packaged as unwrapped,
loose units in a container or bag. Exemplary packaging includes
cartons, boxes, cylindrical containers made of paper, plastic, and
the like. In an embodiment, the package comprises a moisture
barrier or has a moisture barrier overwrap.
[0108] The features and advantages are more fully shown by the
following examples which are provided for purposes of illustration,
and are not to be construed as limiting the invention in any
way.
Examples
Example 1
[0109] Cube-shaped confectionery products are prepared from shell
formulations set out in Table 1. And liquid center compositions set
out in Table 2.
TABLE-US-00001 TABLE 1 Shell Ingredient Mint 1 Fruit 1 Mint 2 Fruit
2 Mint 3 Fruit 3 Cooked sugar polyol Maltitol 98.5-99.8 98.5-99.8
-- -- 49.25-49.8 49.25-49.8 Isomalt -- -- 98.5-99.8 98.5-99.8
49.25-49.8 49.25-49.8 Ace K 0-0.1 0-0.1 0-0.1 0-0.1 0-0.1 0-0.1
and/or sucralose Food acid -- 0.01-1.2 -- 0.01-1.2 -- 0.01-1.2
Water 0.05-0.3 0.05-0.3 0.05-0.3 0.05-0.3 0.05-0.3 0.05-0.3 Menthol
0.1-0.2 0.1-0.2 0.1-0.2 0.1-0.2 0.1-0.2 0.1-0.2 Cooling 0.01-0.2
0-0.1 0.01-0.2 0-0.1 0.01-0.2 0-0.1 agent Mint 0.01-0.4 -- 0.01-0.4
-- 0.01-0.4 -- flavor Fruit -- 0.01-0.4 -- 0.01-0.4 -- 0.01-0.4
flavor Total 100 100 100 100 100 100
[0110] The shell is generally prepared by cooking a mixture of
sugar polyol and water at about 155.degree. C., optionally under
vacuum to achieve a moisture content at or below 3 wt. %. The
cooked mixture is cooled slightly and flavorant, food acid, high
intensity sweetener, and/or sensate are added to the cooled mixture
to form a shell melt which is maintained as a melt for the
co-depositing process.
TABLE-US-00002 TABLE 2a Liquid center composition Ingredient Mint 1
Fruit 1 Mint 2 Fruit 2 Mint 3 Fruit 3 Maltitol 5-8 5-8 6-7 6-7 0-5
0-5 Xylitol 17-21 17-21 17-21 17-21 17-21 17-21 Sorbitol 20-27
20-27 20-26 20-26 20-32 20-32 Glycerin 32-35 32-35 32-35 32-35
32-35 32-35 Colorant 0.025-0.9 0.025-0.9 0.025-0.9 0.025-0.9
0.025-0.9 0.025-0.9 Water 0.05-0.35 0.05-0.35 0.05-0.35 0.05-0.35
0.05-0.35 0.05-0.35 Menthol 0.7-2.5 0.7-2.5 0.7-2.5 0.7-2.5 0.7-2.5
0.7-2.5 Lecithin 2.3-2.6 2.3-2.6 2.3-2.6 2.3-2.6 2.3-2.6 2.3-2.6
Medium 11-12 11-12 11-12 11-12 11-12 11-12 Chain Triglycerides Ace
K 0-0.06 0-0.06 0-0.06 0-0.06 0-0.06 0-0.06 Cooling 0.01-0.15
0.01-0.15 0.01-0.15 0.01-0.15 0.01-0.15 0.01-0.15 agent Mint or
other 0.01-1.8 -- 0.01-1.8 -- 0.01-1.8 -- non-fruit flavor Fruit
flavor -- 0.01-0.08 -- 0.01-0.08 0.01-0.08 Total 100 100 100 100
100 100
TABLE-US-00003 TABLE 2b Liquid center composition Ingredient Mint 4
Fruit 4 Mint 5 Fruit 5 Maltitol 6-9 6-9 6-9 6-9 Xylitol 19-25 19-25
20-25 20-25 Sorbitol 24-30 24-30 24-30 24-30 Glycerin 22-27 22-27
22-26 22-26 Colorant 0.025-0.9 0.025-0.9 0.025-0.9 0.025-0.9 Water
0.05-0.3 0.05-0.3 2.0-3.2 2.0-3.2 Menthol 0.7-2.5 0.7-2.5 0.7-2.5
0.7-2.5 Lecithin 2.2-2.6 2.2-2.6 2.2-2.6 2.2-2.6 Medium 6.0-10
6.0-10 10-12 10-12 Chain Triglycerides Hydrogenated 2.0-4.0 2.0-4.0
-- -- vegetable oil DK Ester .RTM. -- -- 0.5-2.0 0.5-2.0 sucrose
fatty acid esters F- 90, HLB 9.5 available from Dai-Ichi Kogyo
Seiyaku Co., Ltd. of Japan Ace K 0-0.06 0-0.06 0-0.06 0-0.06
Cooling agent 0.01-0.15 0.01-0.15 0.01-0.15 0.01-0.15 Mint or other
0.01-1.8 -- 0.01-1.8 -- non-fruit flavor Fruit flavor -- 0.01-0.08
0.01-0.08 Total 100 100 100 100 Moisture 0.05-0.35 0.05-0.35
2.0-3.2 2.0-3.2 content of liquid center
[0111] The liquid center composition is generally prepared by
combining maltitol, xylitol, and/or sorbitol with heating followed
by the addition of glycerin, colorant, water, high intensity
sweetener, and flavorant to form a hydrophilic phase. In a separate
container medium chain triglycerides and/or hydrogenated vegetable
oil, and lecithin are mixed to form an oil phase. In the process to
prepare liquid center Mint 5 and Fruit 5, water is combined with
the polyols before cooking the polyols with the sucrose fatty acid
esters. The hydrophilic phase and the oil phase are combined with
rapid stirring to form a water-in-oil emulsion.
[0112] The confectionery composition is generally prepared by a
co-depositing process where the temperature of the liquid center
composition during depositing is about 60.degree. C. and the
temperature of the hard candy shell melt during co-depositing is
about 140.degree. C. The wt. ratio of center to shell is
15-20:85-80.
Example 2
Wettability Study
[0113] A liquid center composition was studied to determine its
mouth coating effects. When there is good wetting of a surface with
a liquid, the liquid spreads over the surface of the material to
form a thin film. The degree of wettability can be measured using
contact angle (.theta.), the angle formed between a surface and a
drop of liquid material sitting on the surface. The smaller the
contact angle (.theta.), the greater the tendency for the liquid to
spread over the surface, and the more the surface is wetted by the
liquid. If the contact angle is less than 90 degrees the liquid is
said to wet the surface; if it is greater than 90 degrees it is
said to be non-wetting; while a zero contact angle represents
complete wetting of the surface.
[0114] In this study, gelatin-coated glass cover slips are used as
a model of the human oral mucosal membrane. The lower the contact
angle on the surface of the gelatin-coated cover-slip, the better
the liquid is wetting the surface, and likewise the better it is
able to wet the oral mucosa.
[0115] Glass cover slips were dipped in a hot 20% gelatin solution
and left to dry. The gelatin-coated slide can be considered an
aqueous phase (solution), so that the water-in-oil emulsion
interacts with the surface.
[0116] An Attension Theta optical tensiometer is used to measure
the contact angle formed by a drop of liquid on the surface of the
gelatin-coated slip.
[0117] The sample of liquid center material was brought to room
temperature prior to measurement. A small amount of the liquid
sample was drawn into a micro liter syringe. The syringe was then
mounted into the proper place above the stage. The gelatin coated
cover slip was centered on the stage and the camera was focused.
One drop of approximately 10 micro liters was dropped onto slide
and the measurement was taken.
[0118] The liquid center composition formulation studied contains
the ingredients outlined in Table 3. below.
TABLE-US-00004 TABLE 3 Ingredient Amount (wt. %) Powder Maltitol
6.6 Xylitol 19.6 Powder Sorbitol 23.5 Glycerin 33.2 Colorant 0.1
Potable Water 0.4 Flavorant (mint) 2.7 Lecithin 2.6 Medium Chain
Triglycerides 11.3 Total 100
[0119] The liquid center composition is prepared by combining
maltitol, xylitol, and sorbitol with heating followed by the
addition of glycerin, colorant, water, and flavorant to form a
hydrophilic phase. In a separate container medium chain
triglycerides and lecithin are mixed to form an oil phase. The
hydrophilic phase and the oil phase are combined with rapid
stirring to form a water-in-oil emulsion.
[0120] A comparative conventional aqueous center-fill formulation
was prepared and measured for contact angle using the same
procedure previously discussed. The Comparative center-fill
contained 95 wt. % high fructose corn syrup, 5 wt. % sugar, and 15
wt. % glycerin.
[0121] The results of the study of ten measurements for the liquid
center composition and five for the Comparative center-fill are
found in Table 4 below.
TABLE-US-00005 TABLE 4 Contact Angle (degrees) Standard Standard
Deviation Deviation Sample Mean Left Mean Right Left Right Liquid
center 57.68 57.61 9.38 8.47 composition Comparative 104.442
104.322 9.83 9.61 center-fill
[0122] As the results show, the contact angle for the liquid center
composition that is a water-in-oil emulsion is much lower than for
the Comparative center-fill formulation. The liquid center
composition interacts more with the gelatin surface thereby wetting
it more. Not wishing to be bound by theory but it is believed the
use of the emulsifier (lecithin) facilitates the interaction of the
oil phase of the liquid center composition with the immiscible
water phase (gelatin coated slide) and reduces the tendency to form
droplets, but rather allows for the liquid center composition to
spread over the slide. As the liquid center composition wets the
gelatin-coated slide it would likewise be expected to wet the oral
mucosa of a consumer's mouth.
Example 3
Stability Study
[0123] The stability of cube-shaped confectionery products
comprising a liquid center composition that is a water-in-oil
emulsion was compared to a conventional liquid center-fill hard
candy prepared by a rotary molding process under an accelerated
aging study. The stability of the samples was evaluated using X-ray
tomography which provides clear images of the center and the shell
as well as any air bubbles ("voids") that may have occurred either
by the forming process or by the degradation of the product.
[0124] Three replicas of each product were stored in enclosed glass
vials with screw-cap lids and stored for weekly intervals in a
40.degree. C./75% relative humidity stability cabinet until removal
for scanning .DELTA.t time zero and weekly intervals thereafter (1,
2, 3, 4, 6, and 8 weeks) each sample was removed from its container
and X-ray tomography images were taken at the three main axes. The
conditions during scanning were about 21.degree. C. and about
35-45% relative humidity. The X-ray tomography scan settings can be
found in Table 5.
TABLE-US-00006 TABLE 5 Image Acquisition: X-Ray CT scanner (Skyscan
1172), X-Ray beam 50 kV and 201 .mu.A. Scans were performed with
the Skyscan control program (version 1.5 (build 13), A Hamamatsu 10
Mp camera), reconstruction with the Skyscan recon software (version
1.6.4.1) Sample preparation: The hard sweet samples were integrally
scanned non invasively Maximum instrument resolution was used (~10
microns @MR and ~23 microns @LR). Parameter of Scanning: 2000
.times. 1096 camera pixel, camera pixel size: 11.61 microns Scan
were performed over 180.degree., rotation step: 0.2(MR)/0.3(LR) and
frame averaging: 6-8 and random movement: 5 Al filter was used.
Scan duration: ~2 hours Parameter of reconstruction: Setting
contrast: 0-0.02 (LR) and 0-0.06 (MR) Smoothing: 2 ring artifact
reduction: 20 beam hardening: 51
[0125] The confectionery composition of Example 1 (shell Fruit 2,
liquid center composition Fruit 2) exhibited no change in the shell
thickness as a result of dissolution by the liquid center material
between time 0 (FIG. 1), 2 weeks (FIG. 2), 4 weeks, 6 weeks (FIG.
3) and 8 weeks of aging according to the X-ray tomography images.
By visual inspection, these samples did not exhibit leakage of the
liquid center material through the shell. The image in FIG. 1
clearly shows the liquid center composition (110), hard candy shell
(120), the interface between the liquid center composition and the
hard candy shell (130), and a dark spot which is an air pocket
("void", 140) in the liquid center composition. The voids of the
liquid center composition are not static but rather can move around
within the liquid. The dark spots in the X-ray tomography images of
the hard candy shell are also voids where there is no hard candy
material present.
[0126] The Comparative conventional liquid center-fill hard candy
contains an aqueous-based center-fill material. At time 0, the
shell is intact (FIG. 4, center-fill (210), shell (220), interface
between the shell and the center-fill (230), air pocket (240)). The
location of the seal can be seen in the image of FIG. 4 represented
by a protrusion of center-fill material (250). At 2 weeks of aging,
clear evidence of shell dissolution can be seen in the X-ray image
where there is a large void forming in the shell at the location of
the seal (FIG. 5). After 3 weeks the Comparative samples started to
leak center-fill through the shell. In FIG. 6 after 6 weeks of
aging, a free path through the shell can be seen from where the
center-fill originated to the outside edge of the sample. The
observed dissolution of the Comparative sample shell occurs
predominantly at the thinnest portion of the shell, that is, at the
seal formed by the rotary process. A uniform total dissolution of
the shell was not observed.
[0127] The study shows the superior stability of the deposited
product comprising a water-in-oil emulsion as the liquid
center-fill. Not wishing to be bound by theory, but it is believed
the stability may be due to the combination of the method of
forming the product, i.e. without the formation of a seal in the
shell as in traditional rotary molding processes, coupled with a
center-fill having a low content of water and a higher lipophilic
content, which does not appear to dissolve the hard candy shell
effectively.
[0128] As used herein the terms "comprising" (also "comprises,"
etc.), "having," and "including" is inclusive (open-ended) and does
not exclude additional, unrecited elements or method steps. The
singular forms "a," "an," and "the" include plural referents unless
the context clearly dictates otherwise. The endpoints of all ranges
directed to the same characteristic or component are independently
combinable, and inclusive of the recited endpoint. The term "a
combination thereof" is inclusive two or more components of the
list. The term "homogeneous" refers to a uniform blend of the
components. The term "or" means "and/or." Reference throughout the
specification to "one embodiment", "another embodiment", "an
embodiment", and so forth, means that a particular element (e.g.,
feature, structure, and/or characteristic) described in connection
with the embodiment is included in at least one embodiment
described herein, and may or may not be present in other
embodiments. In addition, it is to be understood that the described
elements may be combined in any suitable manner in the various
embodiments. The terms "first," "second," and the like, "primary,"
"secondary," and the like, as used herein do not denote any order,
quantity, or importance, but rather are used to distinguish one
element from another.
[0129] While the invention has been described with reference to an
exemplary embodiment, it will be understood by those skilled in the
art that various changes can be made and equivalents can be
substituted for elements thereof without departing from the scope
of the invention. In addition, many modifications can be made to
adapt a particular situation or material to the teachings of the
invention without departing from the essential scope thereof.
Therefore, it is intended that the invention not be limited to the
particular embodiment disclosed as the best mode contemplated for
carrying out this invention, but that the invention will include
all embodiments falling within the scope of the appended
claims.
* * * * *