U.S. patent application number 14/946381 was filed with the patent office on 2016-03-17 for sugar free confectionery; methods of making same; and use in preparing multilayered confectionery.
The applicant listed for this patent is INTERCONTINENTAL GREAT BRANDS LLC, MONDELEZ JAPAN LIMITED. Invention is credited to Juan Pablo Campomanes, Brooke Davis, Cesar C. Elejalde, Koichi Enomoto, Dorothy Euan, William John Hirt, Bharat Jani, Deborah Levenson, Joycelyn May, Simone O'Neill, Mary K. Robinson, Kristen Schmitz, Aditi Shetty.
Application Number | 20160073657 14/946381 |
Document ID | / |
Family ID | 43598228 |
Filed Date | 2016-03-17 |
United States Patent
Application |
20160073657 |
Kind Code |
A1 |
Campomanes; Juan Pablo ; et
al. |
March 17, 2016 |
SUGAR FREE CONFECTIONERY; METHODS OF MAKING SAME; AND USE IN
PREPARING MULTILAYERED CONFECTIONERY
Abstract
Disclosed are sugar free confectionery products, methods of
making, and multilayer structures prepared from the confectionery
products and chewing gum.
Inventors: |
Campomanes; Juan Pablo;
(America Sur Puebla, MX) ; Davis; Brooke;
(Morristown, NJ) ; Levenson; Deborah; (Morristown,
NJ) ; Elejalde; Cesar C.; (Randolph, NJ) ;
Enomoto; Koichi; (Kanagawa, JP) ; Euan; Dorothy;
(New York, NY) ; Hirt; William John; (New York,
NY) ; Jani; Bharat; (East Brunswick, NJ) ;
May; Joycelyn; (West Orange, NJ) ; O'Neill;
Simone; (Wayne, NJ) ; Robinson; Mary K.;
(Whippany, NJ) ; Schmitz; Kristen; (Whippany,
NJ) ; Shetty; Aditi; (Morris Plains, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
INTERCONTINENTAL GREAT BRANDS LLC
MONDELEZ JAPAN LIMITED |
EAST HANOVER
TOKYO |
NJ |
US
JP |
|
|
Family ID: |
43598228 |
Appl. No.: |
14/946381 |
Filed: |
November 19, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12913058 |
Oct 27, 2010 |
9247761 |
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14946381 |
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61258059 |
Nov 4, 2009 |
|
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61256694 |
Oct 30, 2009 |
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Current U.S.
Class: |
426/5 |
Current CPC
Class: |
A23G 4/10 20130101; A23L
27/34 20160801; A23V 2002/00 20130101; A23G 3/42 20130101; A23V
2002/00 20130101; A23G 3/38 20130101; A23G 4/20 20130101; A23G 3/54
20130101; A23V 2002/00 20130101; A23V 2250/6422 20130101; A23L
27/35 20160801; A23V 2250/6412 20130101; A23V 2250/6408 20130101;
A23V 2250/6402 20130101; A23V 2250/642 20130101; A23V 2250/64
20130101; A23V 2250/6408 20130101; A23V 2250/6402 20130101; A23V
2200/132 20130101; A23V 2250/6422 20130101; A23V 2250/6412
20130101 |
International
Class: |
A23G 4/20 20060101
A23G004/20; A23G 3/54 20060101 A23G003/54; A23G 4/10 20060101
A23G004/10; A23G 3/38 20060101 A23G003/38 |
Claims
1. A multilayered confectionery, comprising: at least one chewing
gum layer comprising an elastomer; and at least one candy layer
comprising a mixture comprising a.), b.), c.), or d.), wherein a.)
a cooked base portion comprising about 8 to about 15% w/w (dry)
mannitol based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water; and a fondant
portion comprising about 47 to about 65 w/w % (dry) mannitol based
on the total weight of the fondant portion, about 15 to about 28
w/w % (dry) hydrogenated starch hydrolysate syrup based on the
total weight of the fondant portion, water, and about 15 to about
28 w/w % (dry) sorbitol syrup based on the total weight of the
fondant portion; wherein the fondant is present in an amount of
about 10.0 to about 15.0% w/w of the candy layer; wherein the candy
layer comprises a moisture content of about 4.5 to about 8.0%; and
wherein the candy layer is a chewy candy; b.) a cooked base portion
comprising about 18 to about 48% w/w (dry) isomalt GS based on the
total weight of the base portion, a hydrogenated starch hydrolysate
syrup, and water; and a fondant portion comprising about 57 to
about 77 w/w % (dry) isomalt GS based on the total weight of the
fondant portion, a hydrogenated starch hydrolysate syrup, water,
and optionally further comprising a sorbitol syrup; wherein the
candy layer comprises a moisture content of about 4.3 to about
8.8%; and wherein the candy layer is a chewy candy; c.) a cooked
base portion comprising about 3 to about 48% w/w (dry) erythritol
based on the total weight of the base portion, a hydrogenated
starch hydrolysate syrup, and water; and a fondant portion
comprising about 57 to about 77 w/w % (dry) erythritol based on the
total weight of the fondant portion, a hydrogenated starch
hydrolysate syrup, water, and optionally further comprising a
sorbitol syrup; wherein the candy layer comprises a moisture
content of about 4.5 to about 9.0%; and wherein the candy is a
chewy candy; or d.) a cooked base portion comprising about 1 to
about 15% w/w (dry) xylitol based on the total weight of the base
portion, a hydrogenated starch hydrolysate syrup, and water; and a
fondant portion comprising about 90 to about 100 w/w % (dry)
xylitol based on the total weight of the fondant portion,
optionally a hydrogenated starch hydrolysate syrup, water, and
optionally further comprising a sorbitol syrup; wherein the candy
layer comprises a moisture content of about 4.5 to about 9.0%; and
wherein the candy layer is a chewy candy.
2. The multilayered confectionery of claim 1, wherein the
confectionery comprises about 20 to about 40% w/w of the at least
one candy layer and about 60 to about 80% w/w of the at least one
chewing gum layer based on the combined weight of the at least one
candy layer and the at least one chewing gum layer.
3. The multilayered confectionery of claim 1, comprising
alternating layers of the at least one candy layer and the at least
one chewing gum layer.
4. The multilayered confectionery of claim 1, comprising one candy
layer encased between two chewing gum layers such that the one
candy layer is in the center and is visible on all but two faces of
the multilayered confectionery.
5. The multilayered confectionery of claim 1, comprising one
chewing gum layer encased between two candy layers such that the
one chewing gum layer is in the center and is visible on all but
two faces of the multilayered confectionery.
6. The multilayered confectionery of claim 1, comprising two candy
layers encased between three chewing gum layers in an alternating
fashion where a centermost layer and the outside layers are chewing
gum layers.
7. The multilayered confectionery of claim 1, comprising two
chewing gum layers encased between three candy layers in an
alternating fashion where a centermost layer and the outside layers
are candy layers.
8. The multilayered confectionery of claim 1, wherein the
multilayered confectionery has a length (l), width (w), and height
(h) where a center layer is only visible from the surface defined
by the length and width and the surface defined by the width and
height, where l>w.gtoreq.h or l.gtoreq.w>h.
9. The multilayered confectionery of claim 1, wherein the
multilayered confectionery has a length (l), width (w), and height
(h) where a center layer is only visible from the surface defined
by the length and height and the surface defined by the width and
height, where l>w.gtoreq.h or l.gtoreq.w>h.
10. The multilayered confectionery of claim 1, wherein the
multilayered confectionery has a length (l), width (w), and height
(h) where a center layer is only visible from the surface defined
by the length and height and the surface defined by the length and
width, where l>w.gtoreq.h or l.gtoreq.w>h.
11. The multilayered confectionery of claim 1, wherein the at least
one candy layer and the at least one chewing gum layer are in a
jelly roll configuration where all of the layers are visible from a
cross section of the multilayered confectionery.
12. The multilayered confectionery of claim 1, wherein the at least
one candy layer and the at least one chewing gum layer are in
discrete concentric layers where all of the layers are visible from
a cross section of the multilayered confectionery.
13. The multilayered confectionery of claim 1, wherein for a.) the
cooked base portion comprising mannitol, the cooked base portion
comprises about 85 to about 92% w/w (dry) hydrogenated starch
hydrolysate syrup based on the total weight of the base portion;
and the fondant portion comprises about 15 to about 28% w/w (dry)
hydrogenated starch hydrolysate syrup, and 15 to about 28% w/w
(dry) sorbitol syrup, both amounts based on the total weight of the
fondant portion; for b.) the cooked base portion comprising isomalt
GS, the cooked base portion comprises about 52 to about 82% w/w
(dry) hydrogenated starch hydrolysate syrup based on the total
weight of the base portion; and the fondant portion comprises about
11 to about 23% w/w (dry) hydrogenated starch hydrolysate syrup,
and 11 to about 23% w/w (dry) sorbitol syrup, both amounts based on
the total weight of the fondant portion; for c.) the cooked base
portion comprising erythritol, the cooked base portion comprises
about 52 to about 97% w/w (dry) hydrogenated starch hydrolysate
syrup based on the total weight of the base portion; and the
fondant portion comprises about 11 to about 23% w/w (dry)
hydrogenated starch hydrolysate syrup, and 11 to about 23% w/w
(dry) sorbitol syrup, both amounts based on the total weight of the
fondant portion; or for d.) the cooked base portion comprising
xylitol, the cooked base portion comprises about 85 to about 99%
w/w (dry) hydrogenated starch hydrolysate syrup based on the total
weight of the base portion; and the fondant portion comprises about
0.1 to about 10% w/w (dry) hydrogenated starch hydrolysate syrup
based on the total weight of the fondant portion.
14. The multilayered confectionery of claim 1, wherein the total
amount of a cooked base portion present in the candy layer is about
68 to about 78% w/w of the candy layer.
15. The multilayered confectionery of claim 1, wherein the candy
layer further comprises a texturizing agent, a fat, an emulsifier,
an additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, a food acid or salt thereof, or a combination
thereof.
16. The multilayered confectionery of claim 1, wherein for a.) the
amount of mannitol from the base portion is about 8 to about 10%
w/w (dry) based on the total weight of the base portion, and the
amount of hydrogenated starch hydrolysate syrup from the base
portion is about 80 to about 92% w/w (dry) based on the total
weight of the base portion; wherein amount of mannitol from the
fondant portion is about 50 to about 62% w/w (dry) based on the
total weight of the fondant portion; the amount of hydrogenated
starch hydrolysate syrup from the fondant portion is about 17 to
about 25% w/w (dry) based on the total weight of the fondant
portion; and the amount of sorbitol syrup from the fondant portion
is about 17 to about 25% w/w (dry) based on the total weight of the
fondant portion; and wherein the candy layer further comprises a
texturizing agent in an amount of about 1.0 to about 2.0% w/w of
the candy layer; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
candy layer; lecithin in an amount of about 0.01 to about 0.1% w/w
of the candy layer; glyceryl monostearate in an amount of about 0.1
to about 0.4% w/w of the candy layer; and wherein the candy layer
comprises a moisture content of about 5.5 to about 7.0%; for b.)
the amount of isomalt GS from the base portion is about 22 to about
45% w/w (dry) based on the total weight of the base portion, and
the amount of hydrogenated starch hydrolysate syrup from the base
portion is about 55 to about 78% w/w (dry) based on the total
weight of the base portion; wherein amount of isomalt GS from the
fondant portion is about 61 to about 73% w/w (dry) based on the
total weight of the fondant portion; the amount of hydrogenated
starch hydrolysate syrup from the fondant portion is about 13 to
about 21% w/w (dry) based on the total weight of the fondant
portion; and the amount of sorbitol syrup from the fondant portion
is about 13 to about 21% w/w (dry) based on the total weight of the
fondant portion; and wherein the candy layer further comprises a
texturizing agent in an amount of about 1.0 to about 2.0% w/w of
the candy layer; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
candy layer; lecithin in an amount of about 0.01 to about 0.1% w/w
of the candy layer; glyceryl monostearate in an amount of about 0.1
to about 0.4% w/w of the candy layer; and wherein the candy layer
comprises a moisture content of about 5.5 to about 7.0%; for c.)
the amount of erythritol from the base portion is about 10 to about
38% w/w (dry) based on the total weight of the base portion, and
the amount of hydrogenated starch hydrolysate syrup from the base
portion is about 62 to about 90% w/w (dry) based on the total
weight of the base portion; wherein amount of erythritol from the
fondant portion is about 61 to about 73% w/w (dry) based on the
total weight of the fondant portion; the amount of hydrogenated
starch hydrolysate syrup from the fondant portion is about 13 to
about 21% w/w (dry) based on the total weight of the fondant
portion; and the amount of sorbitol syrup from the fondant portion
is about 13 to about 21% w/w (dry) based on the total weight of the
fondant portion; and wherein the candy layer further comprises a
texturizing agent in an amount of about 1.0 to about 2.0% w/w of
the candy layer; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
candy layer; lecithin in an amount of about 0.01 to about 0.1% w/w
of the candy layer; glyceryl monostearate in an amount of about 0.1
to about 0.4% w/w of the candy layer; and wherein the candy layer
comprises a moisture content of about 5.5 to about 7.0%; or for d.)
the amount of xylitol from the base portion is about 3 to about 12%
w/w (dry) based on the total weight of the base portion, and the
amount of hydrogenated starch hydrolysate syrup from the base
portion is about 88 to about 97% w/w (dry) based on the total
weight of the base portion; wherein amount of xylitol from the
fondant portion is about 92 to about 99% w/w (dry) based on the
total weight of the fondant portion; the amount of hydrogenated
starch hydrolysate syrup from the fondant portion is about 1 to
about 8% w/w (dry) based on the total weight of the fondant
portion; and wherein the candy layer further comprises a
texturizing agent in an amount of about 1.0 to about 2.0% w/w of
the candy layer; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
candy layer; lecithin in an amount of about 0.01 to about 0.1% w/w
of the candy layer; glyceryl monostearate in an amount of about 0.1
to about 0.4% w/w of the candy layer; and wherein the candy layer
comprises a moisture content of about 5.5 to about 7.0%.
17. The multilayered confectionery of claim 14, wherein the water
activity of the candy layer is within about 10% of the water
activity of the first and second chewing gum layer.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a Continuation application of U.S.
application Ser. No. 12/913,058 filed Oct. 27, 2010, which claims
the benefit of U.S. Provisional Application Ser. No. 61/256,694
filed Oct. 30, 2009 and the benefit of U.S. Provisional Application
Ser. No. 61/258,059 filed Nov. 4, 2009, each of which is hereby
incorporated by reference in its entirety.
FIELD
[0002] This disclosure generally relates to a sugar-free
confectionery, methods of making the sugar-free confectionery, and
methods of using the sugar-free confectionery to prepare
multilayered confectioneries, particularly with an additional
confectionery comprising an elastomer.
BACKGROUND
[0003] Sugar-free comestibles are highly desired by consumers to
meet certain dietary restrictions or for the distinct advantage of
not contributing to tooth decay.
[0004] Multilayered comestible products provide unique properties
to entice and engage the consumer, particularly when the comestible
contains a different composition in each layer. However,
preparation of multilayered comestibles with varying materials and
which are solely prepared from sugar-free compositions pose unique
challenges including processing considerations, stability
considerations, and consumer acceptance.
[0005] There is a need, however, for new confectionary
compositions, which provide the desired advantage of an initial
burst of flavor in combination with a long lasting flavor
profile.
[0006] There is also a need, however, for new confectionery and
chewing gum compositions, which provide the desired advantage of
new textural features such as matching or mismatched textures.
SUMMARY
[0007] In one embodiment, a confectionery composition comprises a
mixture comprising a cooked base portion comprising about 3 to
about 20% w/w (dry) mannitol based on the total weight of the base
portion, a hydrogenated starch hydrolysate syrup, and water; and a
fondant portion comprising about 47 to about 65 w/w % (dry)
mannitol based on the total weight of the fondant portion, a
hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about
8.0%; and wherein the confectionery composition is a chewy, pulled
candy.
[0008] In another embodiment, a confectionery composition comprises
a mixture comprising a cooked base portion comprising about 18 to
about 48% w/w (dry) isomalt GS based on the total weight of the
base portion, a hydrogenated starch hydrolysate syrup, and water;
and a fondant portion comprising about 57 to about 77 w/w % (dry)
isomalt GS based on the total weight of the fondant portion, a
hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about
8.0%; wherein the confectionery composition is a chewy, pulled
candy.
[0009] In yet another embodiment, a confectionery composition
comprises a mixture comprising a cooked base portion comprising
about 3 to about 48% w/w (dry) erythritol based on the total weight
of the base portion, a hydrogenated starch hydrolysate syrup, and
water; and a fondant portion comprising about 57 to about 77 w/w %
(dry) erythritol based on the total weight of the fondant portion,
a hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about
9.0%; wherein the confectionery composition is a chewy, pulled
candy.
[0010] In one embodiment, a confectionery composition comprises a
mixture comprising a cooked base portion comprising about 1 to
about 15% w/w (dry) xylitol based on the total weight of the base
portion, a hydrogenated starch hydrolysate syrup, and water; and a
fondant portion comprising about 90 to about 100 w/w % (dry)
xylitol based on the total weight of the fondant portion,
optionally a hydrogenated starch hydrolysate syrup, water, and
optionally further comprising a sorbitol syrup; wherein the
confectionery composition comprises a moisture content of about 4.5
to about 9.0%; wherein the confectionery composition is a chewy,
pulled candy.
[0011] In still yet another embodiment, a method of preparing a
confectionery composition comprises cooking a base portion
comprising about 3 to about 20% w/w (dry) mannitol based on the
total weight of the base portion, a hydrogenated starch hydrolysate
syrup, and water to a temperature of about 125 to about 150.degree.
C. to form a cooked base portion; cooling the cooked base portion
to form a cooled base portion; and mixing the cooled base portion
and a fondant portion to form a final mixture, wherein the fondant
portion comprises about 47 to about 65 w/w % (dry) mannitol based
on the total weight of the fondant portion, a hydrogenated starch
hydrolysate syrup, water, and optionally further comprising a
sorbitol syrup.
[0012] In another embodiment, a method of preparing a confectionery
composition comprises cooking a base portion comprising about 18 to
about 48% w/w (dry) isomalt GS based on the total weight of the
base portion, a hydrogenated starch hydrolysate syrup, and water to
a temperature of about 125 to about 150.degree. C. to form a cooked
base portion; cooling the cooked base portion to form a cooled base
portion; and mixing the cooled base portion and a fondant portion
to form a final mixture, wherein the fondant portion comprises
about 57 to about 77 w/w % (dry) isomalt GS based on the total
weight of the fondant portion, a hydrogenated starch hydrolysate
syrup, water, and optionally further comprising a sorbitol
syrup.
[0013] In yet another embodiment, a method of preparing a
confectionery composition comprises cooking a base portion
comprising about 3 to about 48% w/w (dry) erythritol based on the
total weight of the base portion, a hydrogenated starch hydrolysate
syrup, and water to a temperature of about 125 to about 150.degree.
C. to form a cooked base portion; cooling the cooked base portion
to form a cooled base portion; and mixing the cooled base portion
and a fondant portion to form a final mixture, wherein the fondant
portion comprises about 57 to about 77 w/w % (dry) erythritol based
on the total weight of the fondant portion, a hydrogenated starch
hydrolysate syrup, water, and optionally further comprising a
sorbitol syrup.
[0014] In one embodiment, a method of preparing a confectionery
composition comprises cooking a base portion comprising about 1 to
about 15% w/w (dry) xylitol based on the total weight of the base
portion, a hydrogenated starch hydrolysate syrup, and water to a
temperature of about 125 to about 150.degree. C. to form a cooked
base portion; cooling the cooked base portion to form a cooled base
portion; and mixing the cooled base portion and a fondant portion
to form a final mixture, wherein the fondant portion comprises
about 90 to about 100 w/w % (dry) xylitol based on the total weight
of the fondant portion, optionally a hydrogenated starch
hydrolysate syrup, and water.
[0015] In another embodiment, a multilayered confectionery
comprises a candy layer comprising the confectionery composition as
described herein; and a chewing gum layer comprising an elastomer;
wherein a first surface of the candy layer is in contiguous contact
with a surface of the chewing gum layer.
[0016] In still yet another embodiment, a method of making a
multilayered confectionery comprises preparing a candy layer
comprising the confectionery composition as described herein;
preparing a chewing gum layer comprising an elastomer; forming a
multilayered confectionery wherein a first surface of the candy
layer is in contiguous contact with a surface of the chewing gum
layer; optionally preparing a second chewing gum layer comprising
elastomer, wherein a surface of the second gum layer is in
contiguous contact with a second surface of the candy layer.
[0017] The above described and other features are exemplified by
the following figures and detailed description.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Referring now to the figures, which are exemplary
embodiments, and wherein the like elements are numbered alike:
[0019] FIG. 1a is illustrative of an exemplary slab multilayered
composition having chewing gum layers (10) and a center layer of
confectionery composition (20) having a length (l), width (w), and
height (h) where the center layer is visible from the surface
defined by the length and height and the surface defined by the
width and height, where l>w>h.
[0020] FIG. 1b is illustrative of an exemplary slab multilayered
composition having chewing gum layers (10) and a center layer of
confectionery composition (20) having a length (l), width (w), and
height (h) where the center layer is only visible from the surface
defined by the length and width and the surface defined by the
width and height, where l>w>h.
[0021] FIG. 1c is illustrative of an exemplary slab multilayered
composition having chewing gum layers (10) and a center layer of
confectionery composition (20) having a length (l), width (w), and
height (h) where the center layer is only visible from the surface
defined by the length and height and the surface defined by the
length and width, where l>w>h.
[0022] FIG. 2 is illustrative of an exemplary multilayered
composition having concentric layers of chewing gum (30) and a
layer of confectionery composition (40).
[0023] FIG. 3 is a microscope photograph of a mannitol fondant
comprising capillary fine crystals, each consisting mainly of
mannitol and having an average length of .ltoreq.30
micrometers.
DETAILED DESCRIPTION
[0024] Disclosed herein are confectionery compositions, prepared
from a sugar polyol base portion and a sugar polyol fondant
portion, which provide sugar-free comestibles with unique textural
properties. The textural properties of the confectionery
composition can be conveniently tailored to provide for a desired
consumer experience.
[0025] Also disclosed herein are comestible compositions that
provide the advantages of both a sugar-free candy and a chewing
gum, which can be sugar-based or sugar-free. As used herein, the
term "sugar-free" refers to confectionery compositions that include
carbohydrates other than sucrose but which do not necessarily
exclude sucrose. Specifically, multilayered confectioneries are
disclosed having a layer of sugar-free candy and a layer of chewing
gum, and more specifically multiple layers of candy or chewing gum.
By use of a chewing gum portion, the consumer is provided with a
prolonged and lasting flavor profile while the confectionery
composition portion provides a faster release of flavor for an
initial burst of flavor or sweetness. The candy layer may include a
sugar-free candy such as a chewy candy, a crunchy candy, a low
boiled candy, a hard boiled, a fondant, a caramel, a jelly
specifically a pectin jelly, a gummy, a nougat, a fruit leather, an
edible film, a nut paste, chocolate, fudge, and a combination
thereof. In several embodiments, the candy layer is prepared from
the confectionery compositions containing fondant as disclosed
herein.
[0026] The multilayered compositions provide visually distinct
portions of the confectionery component and the chewing gum
component thereby enhancing the consuming experience.
[0027] In the multilayered compositions, the textures of the
confectionery component and the chewing gum can be controlled to
match or mismatch thereby providing a new and unique consumer
experience. For example, the confectionery component can be
formulated to exhibit either a chewy or crunchy texture. The
chewiness can be matched to the texture of the chewing gum.
[0028] To provide the match or mismatch of textures in the
multilayered composition, the texture of the confectionery
component may be selected from any point in a spectrum of hard to
soft or crunchy to chewy. Furthermore, within the range of
hardness, the confectionery composition may be more or less
amorphous or more or less crystalline. For example, a hard-boiled
candy is an amorphous confectionery that can provide a hard,
crunchy texture. In contrast, a candy prepared from a low boiled
sugar polyol syrup can provide a chewy confectionery that can be
formulated to contain small amounts of localized crystalline
polyol.
[0029] In one embodiment, the confectionery composition can be
prepared to be chewy in texture while at the same time containing a
degree of crystallization (also sometimes referred to as an amount
of graining) so that it has a short texture. This short texture can
be characterized as one where an amount of the confection breaks
relatively quickly when pulled resulting in a two pieces that have
short lengths. By contrast, a longer texture confectionery
composition has less graining and is characterized by a stretchy
matrix that becomes long when pulled due to the stretchiness. The
graining allows for a soft initial bite to match the soft bite
experienced with the chewing gum layer. Graining can be effected by
allowing a crystallizable polyol in the confectionery composition
to crystallize or by incorporating crystalline polyol material into
the confectionery composition. In some embodiments, the tendency of
the polyol to crystallize is exploited by seeding the polyol
containing portion so that it will crystallize over time to adjust
the texture from a harder texture during manufacture to a softer
texture at the time of consumption. In another embodiment, the
graining is carried out using mechanical agitation during the
process of preparing the confectionery composition, for example by
controlling the mechanical mixing speeds and/or shear during
processing, controlling mixing times, or controlling the tempering
process. In another embodiment, crystallization and thus texture
can be controlled by incorporating a non-crystallizing
carbohydrate. This non-crystallizing carbohydrate hinders crystal
formation of the crystallizable polyol. Exemplary non-crystallizing
carbohydrates can include hydrogenated starch hydrolysate syrups,
maltitol syrups, mannitol syrups, sorbitol syrups, corn syrups, and
combinations thereof. In some embodiments, the non-crystallizing
carbohydrate can be referred to as a "doctor" meaning that it is
used to control or adjust the crystallinity of the crystallizable
polyol.
OVERVIEW
[0030] In some embodiments, the confectionery composition comprises
a mixture comprising a cooked base portion comprising at least two
sugar polyols, and a fondant portion comprising a crystalline sugar
polyol and an amorphous sugar polyol.
[0031] In some embodiments, the confectionery composition comprises
a mixture comprising a cooked base portion comprising mannitol and
a hydrogenated starch hydrolysate syrup, and a fondant portion
comprising mannitol and a hydrogenated starch hydrolysate
syrup.
[0032] In some embodiments, the confectionery composition comprises
a mixture comprising a cooked base portion comprising isomalt and a
hydrogenated starch hydrolysate syrup, and a fondant portion
comprising isomalt and a hydrogenated starch hydrolysate syrup.
[0033] In some embodiments, the sugar polyol is selected from the
group consisting of erythritol, galactitol, hydrogenated
isomaltulose (isomalt), a hydrogenated starch hydrolysate,
lactitol, maltitol, polyglycitol, sorbitol, xylitol, a sorbitol
syrup, and a combination thereof.
[0034] In some embodiments, the base or fondant portion comprises a
crystalline polyol and an amorphous polyol.
[0035] In some embodiments, the crystalline polyol of the base
portion is the same as the crystalline polyol of the fondant
portion.
[0036] In some embodiments, the amorphous polyol is selected from
the group consisting of erythritol syrup, a hydrogenated starch
hydrolysate syrup, isomalt syrup, lactitol syrup, maltitol syrup,
mannitol syrup, sorbitol syrup, xylitol syrup, and a combination
thereof.
[0037] In some embodiments, the total amount of sugar polyol
present in the confectionery composition is about 70 to about 90%
w/w of the confectionery composition. In some embodiments, the
total amount of sugar polyol present in the confectionery
composition is about 75 to about 85% w/w of the confectionery
composition.
[0038] In some embodiments, the confectionery composition comprises
about 6 to about 22% w/w mannitol based on the total weight of a
pulled confectionery composition. In some embodiments, the
confectionery composition comprises is about 6 to about 30% w/w
mannitol based on the total weight of a confectionery composition
worked by high energy mixing.
[0039] In some embodiments, the fondant further comprises a
sorbitol syrup.
[0040] In some embodiments, the hydrogenated starch hydrolysate
syrup contains about 75 to about 85% solids, about 4% w/w sorbitol,
about 53% w/w maltitol, about 22% w/w polyols having a degree of
polymerization of 3-5, and about 21% w/w polyols having degree of
polymerization of 6 and greater.
[0041] In some embodiments, the hydrogenated starch hydrolysate
syrup comprises maltitol and sorbitol in a ratio of about 1:0.8 to
about 1:1.2 maltitol to sorbitol. In other embodiments, the
hydrogenated starch hydrolysate syrup comprises maltitol and
sorbitol in a ratio of about 1:0.9 to about 1:1.1 maltitol to
sorbitol.
[0042] In some embodiments, the confectionery composition comprises
mannitol in an amount of about 35 to about 60% w/w (dry) of the
fondant, and hydrogenated starch hydrolysate syrup present in an
amount of about 40 to about 65% w/w (dry) of the fondant.
[0043] In some embodiments, the confectionery composition comprises
mannitol present in an amount of about 45 to about 55% w/w (dry) of
the fondant, and hydrogenated starch hydrolysate syrup present in
an amount of about 45 to about 55% w/w (dry) of the fondant.
[0044] In some embodiments, the confectionery composition comprises
mannitol present in an amount of about 35 to about 60% w/w (dry) of
the fondant, hydrogenated starch hydrolysate syrup present in an
amount of about 20 to about 33% w/w (dry) of the fondant; and
sorbitol syrup present in an amount of about 20 to about 33% w/w
(dry) of the fondant.
[0045] In some embodiments, the confectionery composition comprises
mannitol present in an amount of about 45 to about 55% w/w (dry) of
the fondant, hydrogenated starch hydrolysate syrup present in an
amount of about 22 to about 27% w/w (dry) of the fondant; and
sorbitol syrup present in an amount of about 22 to about 27% w/w
(dry) of the fondant.
[0046] In some embodiments, the confectionery composition comprises
mannitol present in an amount of about 35 to about 60% w/w (dry) of
the fondant, hydrogenated starch hydrolysate syrup present in an
amount of about 40 to about 65% w/w (dry) of the fondant, wherein
the hydrogenated starch hydrolysate syrup comprises maltitol and
sorbitol in a ratio of about 1:0.9 to about 1:1.1 maltitol to
sorbitol.
[0047] In some embodiments, the fondant is present in an amount of
about 2.0 to about 15.0% w/w of the confectionery composition. In
some embodiments, the fondant is present in an amount of about 4.0
to about 12.0% w/w of the confectionery composition. In some
embodiments, the fondant is present in an amount of about 5.0 to
about 10.0% w/w of the confectionery composition. In some
embodiments, the fondant is present in an amount of about 6.0 to
about 7.5% w/w of the confectionery composition.
[0048] In some embodiments, the fondant comprises crystalline
particles of sugar polyol having an average particle size of less
than 50 micrometers.
[0049] In some embodiments, the fondant comprises crystalline
particles of mannitol having crystals of an average length of
.ltoreq.30 micrometers as determined by microscopic analysis.
[0050] In some embodiments, the fondant comprises crystalline
particles of mannitol having crystals of an average length of about
1 to about 25 micrometers as determined by microscopic
analysis.
[0051] In some embodiments, the base portion comprises about 30 to
about 50% w/w isomalt and about 50 to about 70% w/w hydrogenated
starch hydrolysate syrup of the base portion (dry weight).
[0052] In some embodiments, the fondant portion comprises about 65
to about 80% w/w isomalt and about 20 to about 35% w/w hydrogenated
starch hydrolysate syrup of the fondant portion (dry weight).
[0053] In some embodiments, the ratio of isomalt to hydrogenated
starch hydrolysate syrup is about 30:70 to about 50:50 based on the
confectionery composition. In some embodiments, the ratio of
isomalt to hydrogenated starch hydrolysate syrup is about 35:65 to
about 45:55 based on the confectionery composition. In some
embodiments, the ratio of isomalt to hydrogenated starch
hydrolysate syrup is about 40:60 based on the confectionery
composition. In some embodiments, the ratio of isomalt to
hydrogenated starch hydrolysate syrup is about 75:25 to about 55:45
based on the confectionery composition. In some embodiments, the
ratio of isomalt to hydrogenated starch hydrolysate syrup is about
70:30 to about 60:40 based on the confectionery composition. In
some embodiments, the ratio of isomalt to hydrogenated starch
hydrolysate syrup is about 65:35 based on the confectionery
composition.
[0054] In some embodiments, the base portion comprises isomalt, and
wherein the isomalt comprises greater than 50% w/w of 1,6-GPS based
on the total weight of the isomalt. In some embodiments, the base
portion comprises isomalt, and wherein the isomalt of the base
portion comprises about 75 to about 80% w/w of 1,6-GPS based on the
total weight of the isomalt.
[0055] In some embodiments, the fondant comprises isomalt, and
wherein the isomalt of the fondant portion comprises a ratio of
about 1:1 1,6-GPS to 1,1-GPM.
[0056] In some embodiments, the fondant comprises a moisture
content of about 6.5 to about 11.0% w/w of the fondant prior to its
incorporation with the base portion. In some embodiments, the
fondant comprises a moisture content of about 8.0 to about 9.5% w/w
of the fondant prior to its incorporation with the base portion. In
some embodiments, the fondant comprises a moisture content of about
8.5 to about 9.0% w/w of the fondant prior to its incorporation
with the base portion.
[0057] In some embodiments, the fondant further comprises a flavor,
a flavor modulator, a flavor potentiator, a sensate, a food acid or
salt thereof, or a combination thereof in an amount of about 1.0 to
about 11.25% w/w of the total weight of the fondant.
[0058] In some embodiments, the fondant further comprises an
emulsifier in an amount of about 0.02 to about 0.5% w/w of the
total weight of the fondant. In some embodiments, the emulsifier is
lecithin.
[0059] In some embodiments, the confectionery composition has a
moisture content of no more than about 10% w/w. In some
embodiments, the confectionery composition has a moisture content
of about 6.0 to about 8.0% w/w. In some embodiments, the
confectionery composition has a moisture content of about 6.3 to
about 7.5% w/w. In some embodiments, the confectionery composition
has a moisture content of about 6.5 to about 7.0% w/w.
[0060] In some embodiments, the confectionery composition further
comprises a texturizing agent selected from the group consisting of
a gelatin, a hydrocolloid, albumin, a natural gum, a modified
starch, a cellulose, polydextrose, a nanoclay, and a combination
thereof. In some embodiments, the texturizing agent is a
gelatin.
[0061] In some embodiments, the texturizing agent is present in an
amount of about 0.5 to about 3.0% w/w of the confectionery
composition. In some embodiments, the texturizing agent is present
in an amount of about 1.0 to about 2.5% w/w of the confectionery
composition. In some embodiments, the texturizing agent is present
in an amount of about 1.5 to about 2.0% w/w of the confectionery
composition.
[0062] In some embodiments, the texturizing agent is gelatin having
a Bloom of greater than or equal to about 125. In some embodiments,
the texturizing agent is gelatin having a Bloom of greater than or
equal to about 200.
[0063] In some embodiments, the confectionery composition further
comprises an oil or fat. In some embodiments, the oil or fat is
selected from the group consisting of partially or fully
hydrogenated vegetable oil, partially or fully hydrogenated animal
fat, a glyceride, and a combination thereof. In some embodiments,
the partially or fully hydrogenated oil or fat is selected from the
group consisting of coconut oil, corn oil, palm kernel oil, peanut
oil, soy bean oil, sesame oil, cottonseed oil, cocoa butter, milk
fat, beef tallow, and lard. In some embodiments, the oil or fat is
partially or fully hydrogenated coconut oil. In some embodiments,
the oil or fat has an iodine value of 10 or less. In some
embodiments, the oil or fat has an iodine value of about 45 to
about 55. In some embodiments, the oil or fat has a melting point
of about 35 to about 40.degree. C.
[0064] In some embodiments, the fat is present in an amount of
about 2.0 to about 6.0% w/w of the confectionery composition. In
some embodiments, the fat is present in an amount of about 3.0 to
about 5.0% w/w of the confectionery composition.
[0065] In some embodiments, the confectionery composition further
comprises an emulsifier. In some embodiments, the emulsifier is
selected from the group consisting glyceryl monostearate, lecithin,
a fatty acid monoglyceride, a diglyceride, propylene glycol
monostearate, and a combination thereof. In some embodiments, the
emulsifier is selected from the group consisting glyceryl
monostearate, lecithin, and a combination thereof.
[0066] In some embodiments, the ratio of lecithin to glyceryl
monostearate is about 1:5 to about 1:7.
[0067] In some embodiments, the emulsifier is present in an amount
of about 0.1 to about 1.0% w/w of the confectionery composition. In
some embodiments, the confectionery composition comprising lecithin
in an amount of about 0.001 to about 0.1% w/w of the confectionery
composition; and glyceryl monostearate in an amount of about 0.01
to about 0.7% w/w of the confectionery composition.
[0068] In some embodiments, the confectionery composition comprises
an emulsifier and a texturizing agent, wherein the ratio of the
total amount of emulsifier to the total amount of texturizing agent
is about 1:6 to about 1:9.
[0069] In some embodiments, the confectionery composition further
comprises a food acid or salt thereof. In some embodiments, the
food acid or salt thereof is selected from the group consisting of
acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid,
formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric
acid, malic acid, oxalic acid, sodium citrate dihydrate, succinic
acid, tartaric acid, and a combination thereof. In some
embodiments, the food acid or salt thereof is selected from the
group consisting citric acid, malic acid, sodium citrate dihydrate,
and a combination thereof.
[0070] In some embodiments, the food acid or salt is citric acid
and malic acid in a ratio of about 2:1 to about 1:1 citric to malic
acid.
[0071] In some embodiments, the food acid or salt thereof is
present in the confectionery composition in an amount of about 0.5
to about 4.0% w/w of the confectionery composition.
[0072] In some embodiments, the confectionery composition further
comprises an ingredient selected from the group consisting of an
additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, and a combination thereof. In some embodiments, at
least a portion of the ingredient is at least partially
encapsulated.
[0073] In some embodiments, the confectionery composition comprises
a flavor in an amount of about 0.75 to about 3.0% w/w of the
confectionery composition.
[0074] In some embodiments, the confectionery composition comprises
a mixture of a flavor and a food acid or salt thereof. In some
embodiments, the ratio of flavor to food acid is about 1:1.
[0075] In some embodiments, the confectionery composition comprises
0 to less than 10% w/w of the confectionery composition of a
spray-dried flavor.
[0076] In some embodiments, the additional sweetener is a high
intensity sweetener.
[0077] In some embodiments, the sensate is selected from the group
consisting of a cooling agent, a warming agent, a tingling agent,
and a combination thereof.
[0078] In some embodiments, the functional ingredient is selected
from the group consisting of 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, and a combination thereof.
[0079] In some embodiments, the color is selected from the group
consisting of a glitter, a pearlescent pigment, and a combination
thereof.
[0080] In some embodiments, the abrasive is selected from the group
consisting of isomalt particles, silica, and a combination
thereof.
[0081] In some embodiments, the particle of a second confectionery
is selected from the group consisting of a chewy candy, a crunchy
candy, a low boiled candy, a hard boiled, a fondant, a caramel, a
jelly, a gummy, a nougat, a fruit leather, a nut paste, chocolate,
fudge, and a combination thereof.
[0082] In some embodiments, the confectionery composition further
comprises an incorporated gas selected from the group consisting of
carbon dioxide, nitrous oxide, oxygen, nitrogen, and a combination
thereof, wherein the incorporated gas is present in an amount of
about 0.5 to about 15 ml per gram of the confectionery
composition.
[0083] In some embodiments, a sample piece of the confectionery
composition measuring 35 mm long.times.5.5 mm thickness.times.12.5
mm width exhibits a maximum force of about 3000 to about 4000 grams
when a texture analyzer probe penetrates the sample parallel to its
thickness and perpendicular to the face measuring 35 mm
Long.times.12.5 mm wide by 3 millimeters; wherein the sample is
conditioned at 25.degree. C. four hours prior to analysis, the
texture analyzer plunger is 4 mm cylinder; the approach speed is 1
mm/sec; and the penetration distance is 4.3 mm.
[0084] In some embodiments, the confectionery composition exhibits
a water activity of about 0.38 to about 0.45.
[0085] In some embodiments, the confectionery composition exhibits
a density of about 1.1 to about 1.4 g/cm.sup.3.
[0086] In some embodiments, the confectionery composition comprises
a cooked base portion comprising mannitol in an amount of about 8.0
to about 12.0% w/w of the composition and hydrogenated starch
hydrolysate syrup in an amount of about 70.0 to about 74.0% w/w of
the composition; a fondant portion comprising mannitol in an amount
of about 4.0 to about 6.0% w/w of the composition; hydrogenated
starch hydrolysate syrup in an amount of about 1.0 to about 3.0%
w/w of the composition; and sorbitol syrup in an amount of about
1.0 to about 3.0% w/w of the composition; wherein the fondant
comprises crystalline particles of mannitol; a texturizing agent in
an amount of about 1.0 to about 2.0% w/w of the composition; a fat
having a melting point of about 35 to about 40.degree. C. in an
amount of about 3.0 to about 4.0% w/w of the composition; lecithin
in an amount of about 0.001 to about 0.1% w/w of the composition;
and glyceryl monostearate in an amount of about 0.01 to about 0.7%
w/w of the composition; wherein the composition has a moisture
content of about 6.5 to about 7.0% w/w of the composition.
[0087] In some embodiments, the confectionery composition comprises
a base portion comprising mannitol in an amount of about 5.0 to
about 20.0% w/w of the composition, wherein a portion of the
mannitol comprises crystalline particles having crystals of an
average length of about 1 to about 25 micrometers as determined by
microscopic analysis, and hydrogenated starch hydrolysate syrup in
an amount of about 70.0 to about 85.0% w/w of the composition; a
texturizing agent in an amount of about 1.0 to about 2.0% w/w of
the composition; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
composition; lecithin in an amount of about 0.001 to about 0.1% w/w
of the composition; and glyceryl monostearate in an amount of about
0.01 to about 0.7% w/w of the composition, wherein the composition
has a moisture content of about 6.5 to about 7.0% w/w.
[0088] In some embodiments, the confectionery composition comprises
a base portion comprising isomalt and hydrogenated starch
hydrolysate syrup, wherein the isomalt present in the base portion
comprises about 75 to about 80% w/w of 1,6-GPS based on the total
weight of isomalt, and wherein the base portion comprises about 35
to about 45% w/w isomalt and about 55 to about 65% w/w hydrogenated
starch hydrolysate syrup of the base portion (dry weight); a
fondant portion comprising isomalt and hydrogenated starch
hydrolysate syrup, wherein the isomalt of the fondant portion
comprises a ratio of about 1:1 1,6-GPS to 1,1-GPM, wherein the
fondant portion comprises about 65 to about 80% w/w isomalt and
about 20 to about 35% w/w hydrogenated starch hydrolysate syrup of
the fondant portion (dry weight), and wherein the fondant comprises
crystalline particles of isomalt; and wherein the confectionery
composition further comprises a texturizing agent; a fat; and an
emulsifier.
[0089] In some embodiments, a method of preparing a confectionery
composition comprises cooking a base portion comprising at least
two sugar polyols to obtain a cooked base portion; adding to the
cooked base portion a texturizing agent and optionally an
ingredient selected from the group consisting of a fat/oil, a food
acid or salt thereof, a flavor, and a combination thereof to form a
mixture; cooling the mixture to form a cooled mixture; adding a
fondant portion to the cooled mixture to form a final mixture,
wherein the fondant portion comprises a sugar polyol; and pulling
the final mixture to form a confectionery composition.
[0090] In some embodiments, a method of preparing a confectionery
composition comprises cooking a base portion comprising mannitol
and a hydrogenated starch hydrolysate syrup to obtain a cooked base
portion; adding to the cooked base portion a texturizing agent and
optionally an ingredient selected from the group consisting of a
fat/oil, a food acid or salt thereof, a flavor, and a combination
thereof to form a mixture; cooling the mixture to form a cooled
mixture; adding a fondant portion to the cooled mixture to form a
final mixture, wherein the fondant portion comprises mannitol and a
hydrogenated starch hydrolysate syrup, and optionally sorbitol
syrup; and pulling the final mixture to form a confectionery
composition.
[0091] In some embodiments, a target cook temperature is about 128
to about 136.degree. C. In some embodiments, a target cook
temperature is about 130 to about 134.degree. C.
[0092] In some embodiments, the final mixture is pulled for about 6
to about 10 minutes.
[0093] In some embodiments, the confectionery composition is
prepared using a batch method or a continuous method.
[0094] In some embodiments, a multilayered confectionery comprises
a candy layer comprising the confectionery compositions previously
described and a chewing gum layer comprising an elastomer, wherein
a first surface of the candy layer is in contiguous contact with a
surface of the gum layer.
[0095] In some embodiments, a multilayered confectionery comprises
a sugar-free candy layer comprising a sugar-free candy selected
from the group consisting of a chewy candy, a crunchy candy, a low
boiled candy, a hard boiled, a fondant, a caramel, a jelly, a
gummy, a nougat, a fruit leather, an edible film, a nut paste,
chocolate, fudge, and a combination thereof; and a chewing gum
layer comprising an elastomer, wherein a first surface of the candy
layer is in contiguous contact with a surface of the gum layer.
[0096] In some embodiments, the chewing gum comprises a gum base
wherein the gum base includes the elastomer; a fat; an emulsifier;
and optionally an additional gum base ingredient selected from the
group consisting of a wax, a filler, an antioxidant, and a
combination thereof.
[0097] In some embodiments, the chewing gum comprises a gum base in
an amount of about 25 to about 50% w/w of the chewing gum. In some
embodiments, the chewing gum comprises a gum base in an amount of
about 30 to about 45% w/w of the chewing gum.
[0098] In some embodiments, the elastomer is present in an amount
of about 0.2% w/w to about 15% w/w by weight of the chewing gum. In
some embodiments, the elastomer is present in an amount of about
3.0% w/w to about 8% w/w by weight of the chewing gum.
[0099] In some embodiments, the chewing gum comprises about 5 to
about 15% w/w isobutyleneisoprene copolymer based on the weight of
the gum base.
[0100] In some embodiments, the chewing gum further comprises a
bulk sweetener, a softener system, a food acid or salt thereof, and
a combination thereof.
[0101] In some embodiments, the bulk sweetener of the chewing gum
is a sugar polyol selected from the group consisting of erythritol,
galactitol, hydrogenated isomaltulose (isomalt), a hydrogenated
starch hydrolysate, lactitol, maltitol, mannitol, polyglycitol,
sorbitol, xylitol, and a combination thereof.
[0102] In some embodiments, the bulk sweetener of the chewing gum
is selected from the group consisting of erythritol, xylitol, and a
combination thereof in an amount of about 10 to about 60% w/w based
on the weight of the chewing gum.
[0103] In some embodiments, the bulk sweetener of the chewing gum
is a sugar polyol selected from the group consisting of maltitol,
sorbitol, and a combination thereof.
[0104] In some embodiments, the bulk sweetener of the chewing gum
comprises a ratio of about 1:3 to about 1:5 sorbitol to
maltitol.
[0105] In some embodiments, the bulk sweetener of the chewing gum
is present in an amount of about 40 to about 60% w/w of the chewing
gum. In some embodiments, the bulk sweetener is present in an
amount of about 45 to about 55% w/w of the chewing gum.
[0106] In some embodiments, the softener is an ingredient selected
from the group consisting of lanolin, palmitic acid, oleic acid,
stearic acid, sodium stearate, potassium stearate, glyceryl
triacetate, lecithin, glyceryl lecithin, glyceryl monostearate,
propylene glycol monostearate, an acetylated monoglyceride,
glycerine, a natural or synthetic wax, a hydrogenated vegetable
oil, sorbitan monostearate, tallow, propylene glycol, a
hydrogenated starch hydrolysate, and a combination thereof.
[0107] In some embodiments, the softener is an ingredient selected
from the group consisting of an acetylated monoglyceride, lecithin,
glycerine, a hydrogenated starch hydrolysate, and a combination
thereof.
[0108] In some embodiments, the softener is present in an amount of
about 1 to about 5% w/w of the chewing gum. In some embodiments,
the softener is present in an amount of about 1.5 to about 4% w/w
of the chewing gum.
[0109] In some embodiments, the food acid selected from the group
consisting of 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 a combination thereof. In some embodiments, the
food acid selected from the group consisting of citric acid, malic
acid, and a combination thereof.
[0110] In some embodiments, the food acid is present in an amount
of about 0.1 to about 1.5% w/w of the chewing gum. In some
embodiments, the food acid is present in an amount of about 0.3 to
about 1.0% w/w of the chewing gum.
[0111] In some embodiments, the chewing gum further comprises an
ingredient selected from the group consisting of a high intensity
sweetener, a sensate, a flavor, a color, a functional ingredient,
an antioxidant, particles of boiled candy, and a combination
thereof. In some embodiments, at least a portion of the ingredient
is at least partially encapsulated.
[0112] In some embodiments, the high intensity sweetener is
selected from the group consisting of aspartame, neotame,
sucralose, monatin, acesulfame potassium, an encapsulated form of
the high intensity sweetener, and a combination thereof. In some
embodiments, the high intensity sweetener is selected from the
group consisting of aspartame, acesulfame potassium, an
encapsulated form of the high intensity sweetener, and a
combination thereof.
[0113] In some embodiments, the high intensity sweetener is present
in an amount of about 2 to about 6% w/w of the chewing gum. In some
embodiments, the high intensity sweetener is present in an amount
of about 3 to about 5% w/w of the chewing gum.
[0114] In some embodiments, the sensate is selected from the group
consisting of a cooling agent, a warming agent, a tingling agent,
and a combination thereof.
[0115] In some embodiments, the flavor, sensate, and a combination
thereof is present from 0 to 5.0% w/w of the chewing gum.
[0116] In some embodiments, the functional ingredient is selected
from the group consisting of 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, and a combination thereof.
[0117] In some embodiments, the color is selected from the group
consisting of a glitter, a pearlescent pigment, and a combination
thereof.
[0118] In some embodiments, the chewing gum comprises about 0.1 to
about 0.5% w/w cooling agent by weight of the chewing gum; and the
candy comprises about 1.0 to about 3.75% w/w food acid by weight of
the candy.
[0119] In some embodiments, the chewing gum comprises about 1.5 to
about 2.2% w/w flavor by weight of the chewing gum; and the candy
layer comprises about 1.5 to about 3.0% w/w flavor by weight of the
candy.
[0120] In some embodiments, the chewing gum comprises about 1.5 to
about 2.2% w/w flavor by weight of the chewing gum, and about 0.1
to about 0.5% w/w cooling agent by weight of the chewing gum; and
the candy comprises about 1.5 to about 3.0% w/w flavor by weight of
the candy, and about 1.0 to about 3.75% w/w food acid by weight of
the candy.
[0121] In some embodiments, the water activity of the candy layer
is within about 10% of the water activity of the chewing gum layer.
In some embodiments, the water activity of the candy layer is
within about 5% of the water activity of the chewing gum layer. In
some embodiments, the water activity of the candy layer is
substantially the same as the water activity of the chewing gum
layer.
[0122] In some embodiments, the texture of the candy layer is
substantially the same as the texture of the chewing gum layer.
[0123] In some embodiments, a multilayered confectionery comprises
a candy layer comprising the confectionery compositions previously
described and a first chewing gum layer and a second chewing gum
layer each comprising an elastomer, wherein a first surface of the
candy layer is in contiguous contact with a surface of the first
gum layer and wherein a surface of the second gum layer is in
contiguous contact with a second surface of the candy layer.
[0124] In some embodiments, the layers are in a laminate
configuration such that a center layer is visible on all but two
faces of the confectionery composition.
[0125] In some embodiments, the multilayered confectionery
comprises alternating layers of candy layers and chewing gum
layers.
[0126] In some embodiments, one layer of confectionery composition
is encased between two layers of chewing gum.
[0127] In some embodiments, one layer of chewing gum is encased
between two layers of confectionery composition.
[0128] In some embodiments, two layers of confectionery composition
are encased between three layers of chewing gum in an alternating
fashion where a centermost layer and outside layers are chewing
gum.
[0129] In some embodiments, two layers of chewing gum are encased
between three layers of confectionery composition in an alternating
fashion where a centermost layer and outside layers are
confectionery composition.
[0130] In some embodiments, the multilayered confectionery
comprises alternating layers of chewing gum and confectionery
composition where the outside layers can be chewing gum,
confectionery composition, or one of each; the total number of
layers can be 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or more.
[0131] In some embodiments, the multilayered confectionery has a
length (l), width (w), and height (h) where a center layer is only
visible from the surface defined by the length and width and the
surface defined by the width and height, where l>w.gtoreq.h or
l.gtoreq.w>h.
[0132] In some embodiments, the multilayered confectionery has a
length (l), width (w), and height (h) where a center layer is only
visible from the surface defined by the length and height and the
surface defined by the width and height, where l>w.gtoreq.h or
l.gtoreq.w>h.
[0133] In some embodiments, the multilayered confectionery has a
length (l), width (w), and height (h) where a center layer is only
visible from the surface defined by the length and height and the
surface defined by the length and width, where l>w.gtoreq.h or
l.gtoreq.w>h.
[0134] In some embodiments, the multilayered confectionery is a
centerfill having a shell of chewing gum and a centerfill of
confectionery composition.
[0135] In some embodiments, the multilayered confectionery is a
centerfill having a shell of confectionery composition and a
centerfill of chewing gum.
[0136] In some embodiments, the multilayered confectionery
comprises a plurality of layers of overlapping centerfill
compositions compacted to a laminated format.
[0137] In some embodiments, the multilayered confectionery
comprises ropes of the multilayered confectionery which have been
twisted and compacted to produce a multipatterned product having a
length (l), width (w), and height (h).
[0138] In some embodiments, the multilayered confectionery
comprises two or more ropes of the multilayered confectionery
compacted together or embedded one within another to produce a
multipatterned product having a length (l), width (w), and height
(h).
[0139] In some embodiments, the layers are in a jelly roll
configuration where all of the layers are visible from a cross
section of the confectionery.
[0140] In some embodiments, the layers are in discrete concentric
layers where all of the layers are visible from a cross section of
the confectionery.
[0141] In some embodiments, the concentric layers have a shape
selected from the group consisting of circular, square, rectangle,
triangle, pentagon, hexagon, heptagon, octagon, star, and
animal.
[0142] In some embodiments, the multilayered confectionery
comprises about 20 to about 40% w/w of the candy layer and about 60
to about 80% w/w of the chewing gum layer based on the combined
weight of candy layer and chewing gum layer.
[0143] In some embodiments, the multilayered confectionery
comprises about 25 to about 35% w/w of the candy layer and about 65
to about 75% w/w of the chewing gum layer based on the combined
weight of candy layer and chewing gum layer.
[0144] In some embodiments, the chewing gum layer is split into a
first portion and a second portion and wherein the confectionery
comprises about 25% w/w to about 35% w/w of the candy layer and
about 25% w/w to about 35% w/w of the first portion of the chewing
gum layer and about 25% w/w to about 35% w/w of the second portion
of the chewing gum layer.
[0145] In some embodiments, the candy layer is split into a first
portion and a second portion and wherein the confectionery
comprises about 25% w/w to about 35% w/w of the chewing gum layer
and about 25% w/w to about 35% w/w of the first portion of the
candy layer and about 25% w/w to about 35% w/w of the second
portion of the candy layer.
[0146] In some embodiments, the multilayered confectionery is in
the form of a discrete slab, pellet, cube, chunk, stick, square,
rectangle, ball or coin shape.
[0147] In some embodiments, the multilayered confectionery is free
of dusting media.
[0148] In some embodiments, the multilayered confectionery is
maintained at a temperature above the glass transition temperature
of the candy layer.
[0149] In some embodiments, the multilayered confectionery further
comprises a pan coating, a particulate coating (e.g., sanding,
dusting, etc.), or an oil coating.
[0150] In some embodiments, the multilayered confectionery further
comprises a hard coating, a soft coating, a sanded coating, or a
dust coat.
[0151] In some embodiments, the multilayered confectionery further
comprises a barrier layer is provided between adjacent layers to
reduce or prevent migration of an ingredient between the
layers.
[0152] In some embodiments, the barrier layer is selected from the
group consisting of a lipid-based coating, shellac, zein, a
cellulose-based coating, and a combination thereof.
[0153] In some embodiments, a multilayered confectionery comprises
a candy layer comprising a confectionery composition; and a first
chewing gum layer and a second chewing gum layer, wherein the candy
layer is disposed between the first and second gum layers in a
laminate configuration such that each layer is visible on at least
two faces of the confectionery composition; wherein the
confectionery composition comprises a base portion comprising
isomalt and hydrogenated starch hydrolysate syrup, wherein the
isomalt present in the base portion comprises about 75 to about 80%
w/w of 1,6-GPS based on the total weight of isomalt, and wherein
the base portion comprises about 35 to about 45% w/w isomalt and
about 55 to about 65% w/w hydrogenated starch hydrolysate syrup of
the base portion (dry weight); a fondant portion comprising isomalt
and hydrogenated starch hydrolysate syrup, wherein the isomalt of
the fondant portion comprises a ratio of about 1:1 1,6-GPS to
1,1-GPM, wherein the fondant portion comprises about 65 to about
80% w/w isomalt and about 20 to about 35% w/w hydrogenated starch
hydrolysate syrup of the fondant portion (dry weight), and wherein
the confectionery composition comprises crystalline particles of
isomalt; a texturizing agent; a fat; and an emulsifier; and wherein
the first and second chewing gum layers include an elastomer.
[0154] In some embodiments, the multilayered confectionery
comprises a candy layer comprising a confectionery composition; and
a first chewing gum layer and a second chewing gum layer, wherein
the candy layer is disposed between the first and second gum layers
in a laminate configuration such that each layer is visible on at
least two faces of the confectionery composition; wherein the
confectionery composition comprises a base portion comprising
mannitol in an amount of about 8.0 to about 12.0% w/w of the candy
layer and hydrogenated starch hydrolysate syrup in an amount of
about 70.0 to about 74.0% w/w of the candy layer; a fondant portion
comprising mannitol in an amount of about 4.0 to about 6.0% w/w of
the candy layer; hydrogenated starch hydrolysate syrup in an amount
of about 1.0 to about 3.0% w/w of the candy layer; and sorbitol
syrup in an amount of about 1.0 to about 3.0% w/w of the candy
layer; wherein the confectionery composition comprises crystalline
particles of mannitol; a texturizing agent in an amount of about
1.0 to about 2.0% w/w of the candy layer; a fat having a melting
point of about 35 to about 40.degree. C. in an amount of about 3.0
to about 4.0% w/w of the candy layer; lecithin in an amount of
about 0.001 to about 0.1% w/w of the candy layer; and glyceryl
monostearate in an amount of about 0.01 to about 0.7% w/w of the
candy layer, wherein the confectionery composition has a moisture
content of about 6.5 to about 7.0% w/w; and wherein the first and
second chewing gum layers include an elastomer.
[0155] In some embodiments, the multilayered confectionery provides
a bouncier chew as compared to a similar confectionery containing a
candy layer free of a texturizing agent.
[0156] In some embodiments, the multilayered confectionery
comprises a candy layer comprising a confectionery composition; and
a first chewing gum layer and a second chewing gum layer, wherein
the candy layer is disposed between the first and second gum layers
in a laminate configuration such that each layer is visible on at
least two faces of the confectionery composition; wherein the
confectionery composition comprises a base portion comprising
mannitol in an amount of about 5.0 to about 20.0% w/w of the candy
layer, wherein a portion of the mannitol comprises crystalline
particles having crystals of an average length of about 1 to about
25 micrometers as determined by microscopic analysis, and
hydrogenated starch hydrolysate syrup in an amount of about 70.0 to
about 85.0% w/w of the candy layer; a texturizing agent in an
amount of about 1.0 to about 2.0% w/w of the candy layer; a fat
having a melting point of about 35 to about 40.degree. C. in an
amount of about 3.0 to about 4.0% w/w of the candy layer; lecithin
in an amount of about 0.001 to about 0.1% w/w of the candy layer;
and glyceryl monostearate in an amount of about 0.01 to about 0.7%
w/w of the candy layer, wherein the confectionery composition has a
moisture content of about 6.5 to about 7.0% w/w; and wherein the
first and second chewing gum layers include an elastomer.
[0157] In some embodiments, a method of making a multilayered
confectionery comprises preparing a candy layer comprising a
confectionery composition as previously described; preparing a
chewing gum layer comprising an elastomer; forming a multilayered
confectionery wherein a first surface of the candy layer is in
contiguous contact with a surface of the gum layer; optionally
preparing a second chewing gum layer comprising elastomer, wherein
a surface of the second gum layer is in contiguous contact with a
second surface of the candy layer.
[0158] In some embodiments, a method of making a multilayered
confectionery comprises preparing a candy layer comprising a
confectionery composition comprising a base portion comprising
mannitol and a hydrogenated starch hydrolysate syrup, and a fondant
portion comprising mannitol and a hydrogenated starch hydrolysate
syrup; wherein the base portion and the fondant portion are mixed
to form a confectionery composition comprising crystalline
particles of mannitol; preparing a chewing gum layer comprising an
elastomer; forming a multilayered confectionery wherein a first
surface of the candy layer is in contiguous contact with a surface
of the gum layer; optionally preparing a second chewing gum layer
comprising elastomer, wherein a surface of the second gum layer is
in contiguous contact with a second surface of the candy layer.
[0159] In some embodiments, the multilayered confectionery is
formed by a coextrusion process, a triple extrusion process, a
laminate process, a rolling and scoring process, a chain die
process, a rotary die process, or a cut and wrap process.
[0160] In some embodiments, the multilayered confectionery is
prepared using a batch method or a continuous method.
[0161] In some embodiments, the multilayered confectionery is
prepared into discrete units using a chain die, or rolling and
scoring process.
[0162] In some embodiments, the multilayered confectionery is
prepared by subjecting about 50 to 100% of a chewing gum mass used
to prepare the chewing gum layer to more than one extrusion
process.
[0163] In some embodiments, the multilayered confectionery is
prepared subjecting about 50 to 100% of a chewing gum mass used to
prepare the chewing gum layer to mixing times two or more times
greater than typical processes to yield a homogenous chewing gum
mass prior to coextrusion.
[0164] In some embodiments, the temperature of the candy layer and
chewing gum layer are at least 40.degree. C. when formed into the
multilayered confectionery.
[0165] As used herein, the term "confectionery composition"
includes a composition prepared from a sugar polyol and other
optional ingredients, but is free of an elastomer component.
Because sugar polyols are non-sucrose carbohydrates, such
confectionery compositions are sugar-free confectionery
compositions. The confectionery composition can sometimes be
referred to as a "candy portion," "candy component," or "candy
composition".
[0166] As used herein, the term "chewing gum" includes a
composition comprising an elastomer, optionally present in a
chewing gum base, and optionally further comprising water soluble
chewing gum ingredients.
[0167] As used herein, the terms "bubble gum" and "chewing gum" are
used interchangeably and are both meant to include any gum
composition.
[0168] As used herein, the terms "elastomeric portion" and "gum
base" refer to water insoluble material(s) and can include, but is
not limited to, elastomers, bulking agents, waxes, elastomer
solvents, emulsifiers, plasticizers, fillers, and mixtures
thereof.
[0169] In one embodiment, the confectionery composition comprises a
base portion comprising a sugar polyol and a fondant portion
comprising a sugar polyol, wherein the base portion and the fondant
portion are mixed to form a sugar-free confectionery
composition.
[0170] The base portion of the confectionery composition is
generally prepared from one or more sugar polyols and water. In one
embodiment, the base portion is a cooked mixture of one or more
sugar polyols and water. The types and amounts of sugar polyols for
use in the base portion are described in further detail below.
[0171] The base portion may optionally contain additional base
portion ingredients as described below.
[0172] The fondant portion of the confectionery composition is
provided to impart a textural aspect to the confectionery
composition. The fondant can be prepared to contain crystalline
particles of sugar polyol that modulate the graining of the
confectionery composition and thus modulate the texture of the
confectionery composition. In one embodiment, the fondant comprises
crystalline particles of sugar polyol having an average particle
size of less than 50 micrometers, specifically about 1 to about 45
micrometers to provide a smooth mouthfeel when the confectionery
composition is chewed. In another embodiment, the fondant comprises
capillary fine crystals having an average length of 30 micrometers,
specifically about 1 to about 25 micrometers as described further
herein.
[0173] The fondant portion of the confectionery composition is
generally prepared from one or more sugar polyols and water. The
types and amounts of sugar polyols for use in the fondant are
described in further detail below.
[0174] In several chewy candy embodiments, the fondant is present
in the confectionery composition in an amount of about 2.0 to about
15.0% w/w, specifically about 4.0 to about 12.0% w/w, more
specifically about 5.0 to about 10.0% w/w, and yet more
specifically about 6.0 to about 7.5% w/w of the confectionery
composition candy portion when prepared using a pulling process.
Higher levels of fondant provide increased chewiness and softness
to the confectionery composition candy portion. In multilayered
formats containing a combination of layers of chewing gum and a
layer of confectionery composition, these levels of fondant result
in layers of chewy confectionery composition that do not exhibit
undesired shape deformation caused by cold flow, specifically an
"oozing" of the candy portion from the layered format. Lower levels
of fondant can be used and the chewiness of the confectionery
composition can still be achieved by using increased mechanical
pulling or longer storage times at ambient temperature to promote
graining.
[0175] In one embodiment, the moisture content of the fondant prior
to its incorporation with the base portion can be about 6.5 to
about 11.0% w/w of the fondant, specifically about 8.0 to about
9.5% w/w of the fondant, and yet more specifically about 8.5 to
about 9.0% w/w.
[0176] The base portion or the fondant portion generally contains a
sugar polyol, specifically two or more sugar polyols. The sugar
polyol(s) used in the base portion can be the same or different
from the sugar polyol(s) used in the fondant portion.
[0177] Suitable sugar polyols include, but are not limited to
erythritol, galactitol, hydrogenated isomaltulose (isomalt), a
hydrogenated starch hydrolysate, lactitol, maltitol, mannitol,
polyglycitol, sorbitol, xylitol and mixtures thereof.
[0178] The sugar polyols can be used in crystalline form or
amorphous form. Specifically, crystalline sugar polyols include
crystalline erythritol, isomalt, lactitol, maltitol, mannitol,
sorbitol, xylitol, and a combination thereof. When a crystalline
sugar polyol is used in the confectionery composition or when the
sugar polyol is allowed to crystallize in the composition, the
resulting texture can become more grained or short. In one
embodiment, the confectionery composition is chewy with a texture
grained to a degree that allows for the quick delivery of flavor to
the consumer.
[0179] Exemplary amorphous polyols include erythritol syrup, a
hydrogenated starch hydrolysate syrup, isomalt syrup, lactitol
syrup, maltitol syrup, mannitol syrup, sorbitol syrup, xylitol
syrup, and a combination thereof.
[0180] In one embodiment, the base portion or the fondant portion
contains a crystalline polyol such as mannitol or erythritol. In
another embodiment, the base portion or the fondant portion
contains an amorphous polyol such as a hydrogenated starch
hydrolysate syrup.
[0181] In yet another embodiment, the base portion or the fondant
portion contains a crystalline polyol and an amorphous polyol. In
one embodiment, the crystalline polyol is mannitol or erythritol
and the amorphous polyol is a hydrogenated starch hydrolysate syrup
such as Lycasin 80/55.
[0182] When the base portion and the fondant portion both contain
the same crystalline polyol (e.g. both contain mannitol or both
contain isomalt), there is the advantage that the fondant forms
seed crystals to promote graining in the base portion. Such
graining can provide increased body and less cold flow shape
deformation in a chewy confectionery composition and provide for a
softer chewy texture. In the alternative, by having the base
portion polyol be different from the fondant polyol (e.g., mannitol
base and isomalt fondant, or isomalt base and mannitol fondant),
graining can be inhibited thereby providing a different texture or
having the base portion texture remain unchanged.
[0183] In one embodiment, the base portion comprises isomalt,
erythritol, or mannitol as a first sugar polyol, and hydrogenated
starch hydrolysate syrup as a second sugar polyol.
[0184] In another embodiment, the fondant portion comprises
isomalt, erythritol, or mannitol as a first sugar polyol, and
hydrogenated starch hydrolysate syrup as a second sugar polyol.
[0185] Isomalt is 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. Exemplary commercially
available isomalt includes Isomalt ST, Isomalt GS, Isomalt M,
Isomalt DC, and Isomalt LM available from BENEO-Palatinit,
Sudzucker Group.
[0186] Suitable hydrogenated starch hydrolysates include those
disclosed in U.S. Pat. No. 4,279,931 and various hydrogenated
glucose syrups and/or powders which contain sorbitol, hydrogenated
disaccharides, hydrogenated higher polysaccharides, or mixtures
thereof. Hydrogenated starch hydrolysates are primarily prepared by
the controlled catalytic hydrogenation of corn syrups. The
resulting hydrogenated starch hydrolysates are mixtures of
monomeric, dimeric, and polymeric saccharides. The ratios of these
different saccharides give different hydrogenated starch
hydrolysates different properties. Mixtures of hydrogenated starch
hydrolysates, such as LYCASIN.RTM., a line of commercially
available products manufactured by Roquette Freres of France, and
HYSTAR.TM., a line of commercially available products manufactured
by Lonza, Inc., of Fairlawn, N.J., also can be useful. LYCASIN.RTM.
is a hydrogenated starch hydrolysate including sorbitol and
maltitol.
[0187] An exemplary hydrogenated starch hydrolysate is LYCASIN.RTM.
80/55, having about 75% solids, and containing polyols having a
degree of polymerization (DP) of about 4% w/w sorbitol, about 53%
w/w maltitol, about 22% w/w DP3-5, and about 21% w/w DP6 and
greater. Another exemplary hydrogenated starch hydrolysate is
LYCASIN.RTM. 80/55 HDS, having about 85% solids, and containing
about 4% w/w sorbitol, about 53% w/w maltitol, about 22% w/w DP3-5,
and about 21% w/w DP6 and greater.
[0188] The total amount of sugar polyol present in the
confectionery composition is about 50 to about 95% w/w of the
confectionery composition, specifically about 70 to about 90% w/w
of the confectionery composition, and more specifically about 75 to
about 85% w/w of the confectionery composition.
[0189] In one embodiment, the base portion comprises about 30 to
about 50% w/w isomalt and about 50 to about 70% w/w hydrogenated
starch hydrolysate syrup of the base portion (dry weight),
specifically about 35 to about 45% w/w isomalt and about 55 to
about 65% w/w hydrogenated starch hydrolysate syrup of the base
portion (dry weight).
[0190] In one embodiment, the fondant portion comprises about 65 to
about 80% w/w isomalt and about 20 to about 35% w/w hydrogenated
starch hydrolysate syrup of the fondant portion (dry weight),
specifically about 70 to about 75% w/w isomalt and about 25 to
about 30% w/w hydrogenated starch hydrolysate syrup of the fondant
portion (dry weight).
[0191] In one embodiment, the ratio of isomalt to hydrogenated
starch hydrolysate syrup is about 30:70 to about 50:50 based on the
confectionery composition, specifically about 35:65 to about 45:55
based on the confectionery composition, and more specifically about
40:60 based on the confectionery composition. In a further
embodiment, the confectionery composition having the aforementioned
ratios is a chewy candy.
[0192] In another embodiment, the ratio of isomalt to hydrogenated
starch hydrolysate syrup is about 75:25 to about 55:45 based on the
confectionery composition, specifically about 70:30 to about 60:40
based on the confectionery composition, and more specifically about
65:35 based on the confectionery composition. In a further
embodiment, the confectionery composition having the aforementioned
ratios is a less chewy and more crunchy candy.
[0193] The isomalt of the confectionery composition can contain
greater than 50% w/w of 1,6-GPS based on the total weight of the
isomalt, specifically about 75 to about 80% w/w of 1,6-GPS based on
the total weight of the isomalt. In one embodiment, the base
portion, the fondant portion, or both portions contain isomalt
having greater than 50% w/w of 1,6-GPS based on the total weight of
the isomalt, specifically about 75 to about 80% w/w of 1,6-GPS
based on the total weight of the isomalt.
[0194] In another embodiment, the confectionery composition
comprises isomalt having a ratio of about 1:1 1,6-GPS to 1,1-GPM
which can be present in the base portion, fondant portion or
both.
[0195] In another embodiment, the base portion and optional fondant
portion comprises erythritol as a first sugar polyol, and
optionally hydrogenated starch hydrolysate syrup as a second sugar
polyol. A chewy confectionery composition comprising erythritol can
contain about 10 to about 30% w/w dry weight based on the total
weight of confectionery composition (including the base and fondant
portions), specifically about 12 to about 25, and more specifically
about 15 to about 20% w/w.
[0196] In one embodiment, the base portion and fondant portion
comprise mannitol as a first sugar polyol, and hydrogenated starch
hydrolysate syrup as a second sugar polyol. The greater the amount
of mannitol, the more grained the confectionery composition will be
resulting in a less crunchy material that exhibits sufficient body
to minimize cold flow shape deformation of the confectionery
composition from a multilayered format. The amount of mannitol to
achieve sufficient graining and body in a chewy confectionery is
balanced by the ability to pull the confectionery sufficiently to
aerate the confectionery mass, when a pulling step is employed. Too
much mannitol results in rapid crystallization occurring before the
confectionery mass can be pulled. To avoid this potential problem,
the amount of mannitol is limited to prevent rapid crystallization
or the pulling process is replaced with high energy mixing, such as
using a sigma mixer. When a pulling step is desired to prepare a
chewy confectionery composition, the total amount of mannitol
present in the confectionery composition can be about 6 to about
22% w/w dry weight based on the total weight of confectionery
composition (including the base and fondant portions), specifically
about 8 to about 18, and more specifically about 10 to about 15%
w/w; and the total amount of hydrogenated starch hydrolysate syrup
based on the total weight of confectionery composition is about 65
to about 85% w/w, specifically about 70 to about 80% w/w, and more
specifically about 73 to about 77% w/w. Greater amounts of mannitol
(e.g., up to 30% w/w or more dry weight based on the total weight
of the confectionery) can be used when high energy, intensive
mixing is employed in the process.
[0197] In one embodiment, the fondant is a mannitol fondant
comprising capillary fine crystals, mainly of mannitol, having an
average length of 30 micrometers as described in Unexamined
Japanese Patent Application Bulletin No. 2007-215450, Patent
Application No. 2006-37910 to Michihide Obara, filing date Feb. 15,
2006, published Aug. 30, 2007, which is incorporated herein by
reference in its entirety. It has been found that a mannitol
fondant can be prepared having smoothness and property stability
that are equivalent to those of a sugar fondant, and having a high
crystal concentration. The term "property stability" means that
such properties as the feeling on the tongue, smoothness, hardness,
water retention (there are cases where this is called the syneresis
prevention effect) are stable, and these properties are maintained
well during ordinary storage, transport and handling.
[0198] The mannitol fondant comprising capillary fine crystals
generally contains mannitol and a noncrystalline carbohydrate (e.g.
amorphous polyol) other than the mannitol, as a crystal
precipitation regulating agent. Use of the noncrystalline
carbohydrate makes it possible to regulate the crystallization
speed of the mannitol, to provide a mannitol fondant having
smoothness similar to sugar fondant. Without the use of the
noncrystalline carbohydrate, and preparing a mannitol fondant using
conventional methods, large crystals of mannitol are obtained
resulting in a rough fondant.
[0199] The mass ratio of the mannitol:noncrystalline carbohydrate
in the mannitol fondant comprising capillary fine crystals is about
80:20 to about 10:90, specifically about 70:30 to about 20:80. When
the mass ratio of the mannitol exceeds 80, the crystallization
speed is fast, crude and large crystals precipitate, and the
fondant is rough and becomes hard. When the mass ratio of the
mannitol falls below 10, the crystal concentration is low and it
does not provide a good fondant. In addition, when the mass ratio
of the mannitol:noncrystalline carbohydrate is in a range of 80:20
to 10:90, the higher the mass ratio of mannitol is the lower the
boiling temperature may be.
[0200] The mannitol can be D-mannitol, L-mannitol, or D,
L-mannitol, specifically D-mannitol.
[0201] The determination of the capillary fine crystal lengths can
be made using techniques known in the art such as microscopic
analysis using a polarizing microscope or an electron microscope,
for example. FIG. 3 is a microscope photograph of a mannitol
fondant (1) comprising capillary fine crystals (2), each consisting
mainly of mannitol and having an average length of 30 micrometers,
and noncrystalline carbohydrate (3) as a crystal precipitation
regulating agent present in the area around the capillary fine
crystals (2).
[0202] The noncrystalline carbohydrate of the mannitol fondant
comprising capillary fine crystals refers to a carbohydrate that
does not crystallize at any concentration or temperature zone in an
aqueous state, and which does not impair the production of or the
stability of the quality after production of the resulting mannitol
fondant. Exemplary noncrystalline carbohydrates include, starch
syrup (e.g. glucose syrup, corn syrup), reduced starch syrup (e.g.,
hydrogenated starch hydrolysate), reduced maltose starch syrup
(e.g., maltitol syrup), coupling sugar (e.g., oligosaccharide such
as Oligo GGF.TM. a trisaccharide composed of D-galactose, D-glucose
and D-fructose), oligomers (e.g., lacto-sucrose,
fructo-oligosaccharide, soybean oligosaccharide, etc.), dietary
fibers (e.g, glucomannan, indigestible dextrin, polydextrose,
cellulose, gum arabic, pullulan, agar agar, sodium alginate, and
polysaccharides like starch, dextrin, etc), and a combination
thereof.
[0203] Certain noncrystalline carbohydrates are suitable for
preparation of a mannitol fondant comprising capillary fine
crystals having an average length of .ltoreq.30 .mu.m, but which
may exhibit insufficient water retention (syneresis prevention
effect) for a particular application. These noncrystalline
carbohydrates include for example starch syrup and reduced starch
syrup. Use of a water retention improvement agent in combination
with starch syrup or reduced starch syrup can be used to provide
the desired water retention. Exemplary water retention improvement
agents include certain noncrystalline carbohydrates such as
gelatins, celluloses (crystal cellulose, methyl cellulose,
hydroxypropyl methyl cellulose, carboxymethyl cellulose, etc.),
gums, algins, agar-agar, glucomannan, and the like, and a
combination thereof. The amount of water retention improvement
agent can be about 0 to about 30 weight %, specifically 0.05 to 30
weight %, and more specifically 0.5 to 10 weight % based on the
total weight of the mannitol fondant comprising capillary fine
crystals.
[0204] In one embodiment, an emulsifier may also be added and
employed as a crystal regulating agent. Exemplary emulsifiers
include sucrose fatty acid esters, glycerin fatty acid esters,
sorbitan fatty acid esters, propylene glycol fatty acid esters,
lecithin, and the like, and a combination thereof.
[0205] The amount of emulsifier can be about 0.01 to about 2 weight
%, and more specifically about 0.1 to about 1 weight % based on the
total weight of the mannitol fondant comprising capillary fine
crystals.
[0206] In another embodiment, a combination of emulsifier and water
retention improvement agent is used in a combined amount of about
0.05 to about 30 weight %, and more specifically about 0.1 to about
10 weight % based on the total weight of the mannitol fondant
comprising capillary fine crystals. The emulsifier may have an HLB
of about 3 to about 11.
[0207] Additional additives may be added to the mannitol fondant
comprising capillary fine crystals provided the capillary fine
crystals having an average length of 30 micrometers are formed.
Exemplary additional additives include acidulants, flavoring
agents, coloring agents, and the like, and a combination
thereof.
[0208] A generalized process to prepare the mannitol fondant
comprising capillary fine crystals comprises boiling a liquid
mixture of mannitol, noncrystalline carbohydrate, and water; and
stirring the liquid mixture at a high speed while continuing to
cool the liquid to obtain the capillary fine crystals, each
consisting mainly of the mannitol and having an average length of
.ltoreq.30 micrometers. The boiling temperature is chosen based on
the mass ratio of the mannitol and the noncrystalline carbohydrate.
Exemplary boiling temperatures are about 100 to about 134.degree.
C. under atmospheric pressure, and specifically about 120 to about
132.degree. C.
[0209] The boiling temperature may be regulated to control the
moisture of the fondant, which may be 30 weight % and under, and
specifically about 10 to about 20 weight %. Concentration may
optionally be performed under reduced pressure.
[0210] After the liquid mixture is boiled, it is cooled to about 95
to about 100.degree. C., and then stirred at high speed while the
cooling is continued to form the capillary fine crystals. High
speed stirring can be carried out at 55 to 594 rpm under
atmospheric pressure, for about 30 minutes to about 1 hour.
[0211] In an exemplary embodiment, a mannitol fondant having
capillary fine crystals, each consisting mainly of mannitol and
having an average length of 30 micrometers, is prepared by adding
forty grams of water to 700 g mannitol powder (available from
Towa-Kasei Co., Ltd.) and 300 grams of reduced starch syrup (HS-300
available from Hayashibara KK) to form a liquid mixture. The liquid
mixture was boiled up to 128.degree. C., cooled to 95.degree. C.
and subjected to high speed stirring at 132 rpm to 594 rpm with a
stirrer (KM-800 made by KENMIX Co., Ltd.) for 30 minutes until fine
crystals were obtained. Similar fondants were prepared by varying
the mass ratio of mannitol powder to reduced starch syrup. Ratios
of 20:80; 30:70; 40:60; 50:50; 60:40; and 70:30 D-Mannitol
powder:reduced starch syrup provided fondants having capillary fine
crystals, each consisting mainly of the mannitol and having an
average length of 30 .mu.m, and that are not rough, and that have
smoothness and property stability that are equivalent to those of
sugar fondant. Ratios of 10:90 and 80:20 D-Mannitol powder:reduced
starch syrup provided fondants with a little roughness, yet have
the smoothness and property stability equivalent to sugar fondant.
Microscopic analysis of these fondants revealed the fondants
contain 90% or more capillary fine crystals whose average length is
30 micrometers and under. A ratio of 70:30 D-Mannitol
powder:reduced starch syrup provided a rougher fondant containing
90% or more capillary fine crystals whose average length is 50
micrometers and above by microscopic analysis.
[0212] In one embodiment, a fondant can be prepared from
crystalline mannitol, hydrogenated starch hydrolysate syrup. It has
been found that chewy confectionery compositions can be prepared
from fondants containing hydrogenated starch hydrolysate syrups
containing higher amounts of sorbitol so that the mannitol
crystallization can be inhibited long enough to incorporate higher
amounts of mannitol in the fondant during preparation, but allow
for sufficient graining once the candy composition is prepared. The
hydrogenated starch hydrolysate syrup can generally contain about
1:0.5 to 1:1.5 sorbitol to maltitol, specifically about 1:0.8 to
1:1.2, more specifically about 1:0.9 to about 1:1.1, and yet more
specifically about 1:1 sorbitol to maltitol. When a hydrogenated
starch hydrolysate syrup is used that does not have the desired
ratio of sorbitol to maltitol, a combination of a hydrogenated
starch hydrolysate syrup having low amounts of sorbitol and a
hydrogenated starch hydrolysate syrup containing higher amounts of
sorbitol (sorbitol syrup) can be used to result in the desired
ratio. For example, a hydrogenated starch hydrolysate syrup
containing about 50 to about 55% maltitol and about 8% sorbitol can
be combined with a sorbitol syrup containing about 45 to about 54%
sorbitol. The sorbitol syrup can be about 70% solids w/w of the
sorbitol syrup (about 28.5 to 31.5% w/w water) and can contain
about 45.0 to about 54.0% w/w D-sorbitol (e.g., Polyol 70/100
available from Roquette America, Inc). Amounts of hydrogenated
starch hydrolysate syrups used to prepare the fondant can be about
15 to about 30% w/w of the fondant with water when a sorbitol syrup
is employed or about 35 to about 60% w/w of the fondant with water
when no sorbitol syrup is used. When a sorbitol syrup is employed,
it can be present in amounts of about 7 to about 12% w/w of the
fondant.
[0213] The use of the sorbitol syrup in a mannitol fondant allows
for the preparation of a chewy confectionery composition at higher
cook temperatures and results in a chewy confectionery having good
body, lack of crunchiness, and minimal cold flow shape deformation
("oozing") from multilayered formats. Mannitol based fondant
prepared without the sorbitol syrup can contain up to about 57% w/w
mannitol based on the weight of the fondant when swept or scraped
surface mixing equipment is used to prepare the fondant. Lower
amounts of mannitol, about 33 to about 48% w/w based on the weight
of the fondant, can be used to prepare the fondant in the absence
of the sorbitol syrup when sigma blade or other similar high
energy, intensive mixing equipment is used in the preparation of
the chewy candy. If pulling will be employed using a mannitol
fondant free of sorbitol syrup, the amount of mannitol is reduced
to about 22% w/w of the fondant. Mannitol fondant prepared with the
sorbitol syrup can contain mannitol in an amount of about 35 to
about 60% w/w (dry weight) of the fondant; about 25 to about 40%
w/w of the fondant including water.
[0214] In another embodiment, the chewy confectionery compositions
can be prepared with a mannitol fondant wherein the crystalline
polyol is mannitol having a median particle size of .ltoreq.40
micrometers, specifically about 1 to about 35 micrometers, and yet
more specifically about 10 to about 30 micrometers as measured by
laser light diffraction techniques.
[0215] In several embodiments, chewy confectionery compositions can
be prepared without the use of a fondant when sufficient amounts of
crystalline polyols are used to promote graining of the
confectionery composition. In one embodiment, the crystalline
polyol, such as those previously described, is chosen so that at
least a substantial portion of the crystalline polyol has very
small particle size to provide a grained confectionery product with
a smooth mouthfeel. In one embodiment, the crystalline polyol is
mannitol having crystals of an average length of .ltoreq.30
micrometers as determined by microscopic analysis, specifically
having crystals of an average length of about 1 to about 25
micrometers.
[0216] In one embodiment, the chewy confectionery produced without
a fondant, but with a crystalline polyol having a very small
particle size, is prepared using a high energy mixer such as a
sigma mixer to ensure a chewy product exhibiting minimal cold flow
is produced.
[0217] In an embodiment, a fondant is employed to prepare a chewy
confectionery at the start of a continuous process using a high
energy mixer, but is subsequently not used once the process
continuously has some earlier material and later material in the
mixer at the same time allowing the earlier material to grain the
later material.
[0218] A wide variety of one or more conventional additives can be
used as an additional ingredient present in the confectionary
composition, including fats, oils, texturizing agents, emulsifiers,
food acids, additional sweeteners, high intensity sweeteners,
flavor modulators or potentiators, flavors, coloring agents,
medicaments, oral care agents, throat care agents, breath
fresheners, mineral adjuvants, bulking agents, acidulants,
buffering agents, sensates (e.g., warming agents, cooling agents,
tingling agents, effervescent agents), thickeners, mouth
moisteners, flavor enhancing composition, antioxidants (e.g.,
butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or
propyl gallate), preservatives, functional ingredients (e.g., 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), a gas, an abrasive, particles of a second confectionery, a
mixture thereof, and the like. Some of these additives can serve
more than one purpose within the confectionery composition.
Furthermore, some of these additives can be at least partially
encapsulated.
[0219] In one embodiment, the additional ingredient is combined
with the base portion prior to the introduction of the fondant
portion.
[0220] In another embodiment, the additional ingredient is added
with or after the introduction of the fondant portion to the base
portion.
[0221] In yet another embodiment, the additional ingredient is an
optional component of the base portion.
[0222] The confectionery composition may further comprise a type
and amount of texturizing agent to provide a range of desired
texture characteristics to the finished confectionery products,
from a soft and pliable chewy composition to a hard and friable
material. When higher amounts of the texturizing agent such as
gelatin is used in a chewy confectionery composition, the
composition has more body and tends to exhibit less cold flow shape
deformation when prepared into multilayered formats.
[0223] The texturizing agent can be selected from the group
consisting of a gelatin (pork, beef, etc.), albumin, other
hydrocolloid material such as natural gums, a modified starch, a
cellulose (including polydextrose), a nanoclay, and a combination
thereof.
[0224] The gel strength of the gelatin can be greater than or equal
to about 125 bloom, specifically greater than or equal to about 200
bloom, and more specifically from about 130 bloom to about 250
bloom.
[0225] In one embodiment, a powdered gelatin is used to prepare a
chewy confectionery composition in lieu of a portion of dissolved
gelatin in water. Use of the powdered gelatin allows for the
incorporation of larger amounts of gelatin without adding
additional water into the composition.
[0226] Exemplary hydrocolloid materials include pectin, gum arabic,
acacia gum, alginates, agar, carageenans, guar gum, xanthan gum,
locust bean gum, gelatin, gellan gum, galactomannans, tragacanth
gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta
glucan, furcellaran, gum ghatti, tamarin, and bacterial gums.
[0227] When used, the amount of texturizing agent, specifically
gelatin, in the confectionery composition can be about 0.5 to about
3.0% w/w, specifically about 1.0 to about 2.5% w/w, and more
specifically about 1.5 to about 2.0% w/w of the confectionery
composition.
[0228] The confectionery composition may further contain an oil or
fat. Suitable oils and fats for use in the confectionery
compositions include partially or fully hydrogenated vegetable or
animal fats, such as coconut oil, corn oil, cottonseed oil, palm
kernel oil, peanut oil, sesame oil, soy bean oil, beef tallow, and
lard, among others, as well as cocoa butter, milk fat, a glyceride,
and the like.
[0229] The oil or fat of the confectionery composition can contain
both trans fatty acids, non-trans fatty acids, or a combination
thereof. In one embodiment, the oil or fat is free of trans fatty
acids.
[0230] In one embodiment, the iodine value of the fat/oil can be
about 10 or less, specifically 5 or less. In another embodiment,
the iodine value of the fat/oil can be about 45 to about 55,
specifically about 48 to about 53. Within this embodiment, the
fat/oil may contain monounsaturated fatty acids.
[0231] The amount of oil/fat present in the confectionery
composition can be about 2.0 to about 6.0% w/w, specifically about
3.0 to about 5.0% w/w of the confectionery composition.
[0232] In one embodiment, a chewy confectionery composition
contains an oil/fat having a melting temperature similar to body
temperature to allow for good release of flavor and good chew
texture when the confectionery composition is consumed. The melting
temperature can be about 35 to about 40.degree. C., specifically
about 36 to about 39.degree. C., and more specifically about 37 to
about 38.degree. C.
[0233] In one embodiment, the fat/oil is palm oil, hydrogenated
coconut oil, and a combination thereof.
[0234] The confectionery composition may further contain an
emulsifier. When used in a chewy confectionery composition, the
emulsifier contributes to the degree of aeration that can be
achieved in the confectionery thereby contributing to the overall
body of the confectionery composition. Increased body results in
minimized cold flow shape deformation of the chewy confectionery
composition from multilayered format during processing and storage.
Suitable emulsifiers include glyceryl monostearate, lecithin, a
fatty acid monoglyceride, a diglyceride, propylene glycol
monostearate, and a combination thereof.
[0235] The emulsifier can be present in the confectionery
composition at about 0.1 to about 1.0% w/w of the confectionery
composition, specifically about 0.15 to about 0.8, and more
specifically about 0.2 to about 0.6% w/w.
[0236] In one embodiment, a specific emulsifier is a combination of
lecithin and glyceryl monostearate at a ratio of lecithin to
glyceryl monostearate of about 1:1 to about 1:50, specifically
about 1:2 to about 1:20, and more specifically about 1:5 to about
1:7.
[0237] The amount of lecithin present in a chewy confectionery
composition can be about 0.001 to about 0.1% w/w, specifically
about 0.01 to about 0.06% w/w, and more specifically about 0.03 to
about 0.04% w/w. The amount of glyceryl monostearate present in a
chewy confectionery composition can be about 0.01 to about 0.7%
w/w, specifically about 0.1 to about 0.5% w/w, and more
specifically about 0.2 to about 0.4% w/w.
[0238] In one embodiment, the confectionery composition comprises
an emulsifier and a texturizing agent, wherein the ratio of the
total amount of emulsifier to the total amount of texturizing agent
is about 1:6 to about 1:9.
[0239] The confectionery composition may further include a food
acid or salt thereof. 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 a combination thereof, and alkali metal salts thereof
(e.g., sodium citrate dihydrate).
[0240] In one embodiment, the confectionery composition contains
two or more different food acids/salts, for example citric acid and
malic acid. In one embodiment, the food acid is a combination of
citric and malic acid present in a ratio of about 2:1, specifically
about 1.5:1, and more specifically about 1:1 citric to malic
acid.
[0241] The food acid or salt thereof can be present in the
confectionery composition in an amount of about 0.5 to about 4.0%
w/w of the confectionery composition, specifically about 1.0 to
about 3.75% w/w, and yet more specifically about 1.5 to about 3.0%
w/w. It has been found that high levels of food acid provides an
upfront flavor sensation when the confectionery composition is
consumed, and specifically when formatted as a multilayered
confectionery comprising a chewing gum layer.
[0242] A "high intensity sweetener" as used herein means agents
having a sweetness greater than the sweetness of sucrose. In some
embodiments, 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 one 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:
[0243] 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, and a combination thereof;
[0244] 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, and 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, and a combination
thereof;
[0245] 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-
xy-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro4,6,1',6'-tetradeoxygalacto-sucrose;
4,6,1',6'-tetradeoxy-sucrose, and a combination thereof;
[0246] protein based sweeteners such as thaumaoccous danielli,
talin, and a combination thereof; and
[0247] amino acid based sweeteners.
[0248] The high intensity sweetener can be used in a variety of
distinct physical forms, for example those known in the art to
provide an initial burst of sweetness and/or a prolonged sensation
of sweetness. Without being limited thereto, such physical forms
include free forms (e.g., spray dried or powdered), beaded forms,
encapsulated forms, and a combination thereof.
[0249] A sweet taste in the confectionery can come from flavor
modulators or potentiators and/or from flavorants as well as from
sweeteners. Flavor potentiators can consist of materials that
intensify, supplement, modify or enhance the taste or aroma
perception of an original material without introducing a
characteristic taste or aroma perception of their own. Flavor
modulators can impart a characteristic of their own that
complements or negates a characteristic of another component. In
some embodiments, flavor modulators or potentiators are designed to
intensify, supplement, modify, or enhance the perception of flavor,
sweetness, tartness, umami, kokumi, saltiness and combinations
thereof can be included. Thus, the addition of flavor modulators or
potentiators can impact the overall taste of the comestible. For
example, flavors can be compounded to have additional sweet notes
by the inclusion of flavor modulators or potentiators, such as
vanilla, vanillin, ethyl maltol, furfual, ethyl propionate,
lactones, and a combination thereof.
[0250] Exemplary flavor modulators or potentiators include
monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus
aurantium, alapyridaine, alapyridaine
(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,
miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,
glupyridaine, pyridinium-betain compounds, neotame, thaumatin,
neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl
maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet
extract (alcoholic extract), sugarcane leaf essence (alcoholic
extract), compounds that respond to G-protein coupled receptors
(T2Rs and T1Rs), and a combination thereof. In some embodiments,
sugar acids, sodium chloride, potassium chloride, sodium acid
sulfate, and a combination thereof are used. In other embodiments,
glutamates such as monosodium glutamate, monopotassium glutamate,
hydrolyzed vegetable protein, hydrolyzed animal protein, yeast
extract, and a combination thereof are included. Further examples
include adenosine monophosphate (AMP), glutathione, and nucleotides
such as inosine monophosphate, disodium inosinate, xanthosine
monophosphate, guanylate monophosphate, and a combination thereof.
Further examples of flavor potentiator compositions that impart
kokumi are also included in U.S. Pat. No. 5,679,397 to Kuroda et
al.
[0251] The amount of flavor modulators, flavor potentiators, and
flavorants used herein can be a matter of preference subject to
such factors as the type of final comestible product composition,
the individual flavor, the confectionary base employed, and the
strength of flavor desired. Thus, the amount of flavoring can be
varied in order to obtain the result desired in the final product
and such variations are within the capabilities of those skilled in
the art without the need for undue experimentation.
[0252] Flavorants 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, and a
combination thereof. Nonlimiting 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, 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, and a combination thereof. Specific
flavorants are mints such as peppermint, spearmint, artificial
vanilla, cinnamon derivatives, and various fruit flavors.
[0253] 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).
[0254] The flavoring agent can be used in liquid or solid form.
When used in solid (dry) form, suitable drying means such as spray
drying the oil can be used. Alternatively, the flavoring agent can
be encapsulated, absorbed onto water soluble materials by means
known in the art, for example cellulose, starch, sugar,
maltodextrin, gum arabic, and the like. In some embodiments, the
flavoring agents can be used in physical forms effective to provide
an initial burst of flavor or a prolonged sensation of flavor.
[0255] Sensate compounds can include cooling agents, warming
agents, tingling agents, effervescent agents, and combinations
thereof. Coolants 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 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 (WS5), 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, 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
.alpha.-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, CH3, C2H5, OCH3, 0C2H5; and OH; and
wherein A is a moiety of the formula-CO-D, wherein D is selected
from the following moieties: (i) --NR1R2, wherein R' and R2 are
independently selected from H and C 1-C8 straight or branched-chain
aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl
groups, or R1 and R2 together with the nitrogen atom to which they
are attached form part of an optionally-substituted, five- or
six-membered heterocyclic ring; (ii) --NIICH2COOCH2CH3,
--NHCH2CONH2, --NHCH2CH2OCH3, --NHCH2CH2OH, --NHCH2CH(OH)CH2OH 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. 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. patent applications, all of
which are incorporated in their entirety by reference hereto: U.S.
2005/0222256; 2005/0265930.
[0256] Warming components 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 compounds 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, and a combination thereof.
[0257] In some embodiments, tingling agents may be employed to
provide a tingling, stinging or numbing sensation to the user.
Tingling agents include, but are not limited to: 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. In some embodiments,
alkylamides extracted from materials such as jambu or sanshool may
be included. Additionally, in some embodiments, a sensation is
created due to effervescence. Such effervescence is created by
combining an alkaline material with an acidic material, either or
both of which may be encapsulated. In some embodiments, an alkaline
material may include alkali metal carbonates, alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal
bicarbonates and mixtures thereof. In some embodiments, an acidic
material may 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 combinations thereof. Examples of
"tingling" type sensates include those disclosed in U.S. Pat. Nos.
6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is
incorporated by reference herein in its entirety.
[0258] The confectionery compositions described herein can be
formulated to comprise significant amounts of flavor not used in
conventional confections providing an initial burst of flavor with
a long lasting flavor profile. Typical amounts of flavor found in
candies range from 0.5 to 0.6% w/w based on the total candy weight.
The candy portion of the confectionery composition can contain
flavorants, flavor modulators, flavor potentiators, sensates, and a
combination thereof in an amount of about 0.5 to about 3.0% w/w,
specifically about 0.75 to about 2.0% w/w of the candy composition
or more. Processing difficulties arise when flavorants are added to
the base portion in amounts greater than can be incorporated quick
enough to prevent the flavorant from running off the candy mass and
remaining on mixing equipment. It has been found that flavorants,
particularly oily flavorants, tend to resist incorporation into the
candy mass when added in large amounts including amounts greater
than about 0.5% w/w of the candy composition. Particular processing
techniques were developed to overcome the difficulty in
incorporating large amounts of flavors by incorporating flavorants
into the fondant or creating a food acid/flavorant premix which is
subsequently incorporated into the base portion.
[0259] In one embodiment, the fondant comprises flavorants, flavor
modulators, flavor potentiators, sensates, and a combination
thereof to provide high levels of flavor in the sugar-free
confectionery composition. The amount of flavorant present in the
fondant can be about 0.01 to about 5.0% w/w of the fondant,
specifically about 1.0 to about 4.0% w/w, and more specifically
about 2.0 to about 3.0% w/w.
[0260] In a particular embodiment, the flavorants, flavor
modulators, flavor potentiators, sensates, and a combination
thereof is combined with an emulsifier and mixed with the fondant
prior to introducing the fondant to the base portion. Exemplary
emulsifiers are those previously discussed, specifically lecithin.
The amount of flavorants, etc. which is combined with the
emulsifier can be about 1.0 to about 11.25% w/w, specifically about
2.0 to about 7.5% w/w, and more specifically about 4.5% w/w based
on the total weight of the fondant. The amount of emulsifier which
is combined with the flavorants, etc. can be about 0.02 to about
0.5% w/w, specifically about 0.4 to about 0.25% w/w, and more
specifically about 0.1% w/w based on the total weight of the
fondant.
[0261] In another embodiment, a food acid/flavorant premix is
prepared and subsequently added to the base portion to achieve high
levels of flavorant in the final composition. The premix can be
prepared by mixing an excess amount of food acid by weight to an
amount of flavorant to form a paste, specifically about 20:1, more
specifically about 10:1, yet more specifically about 5:1, and still
more specifically about a 1:1 weight ratio of food acid to
flavorant. The flavorant is absorbed by the food acid resulting in
the minimization of flash off of flavor and minimization of flavor
loss during mixing as discussed above.
[0262] To provide an upfront cooling, warming or tingling
sensation, the confectionery composition, when formatted into
multilayered confectionery comprising a chewing gum portion, a
sensate in an amount of about 0.8 to about 3.0% w/w, specifically
about 1.0 to about 2.0% w/w of the confectionery composition
(candy) or more.
[0263] In one embodiment, the sugar-free candy portion contains
small amounts of spray-dried flavorants, specifically less than 10%
w/w of the total flavorant is spray-dried flavorant, more
specifically is essentially free of spray-dried flavorant, and yet
more specifically free of spray-dried flavorant. Spray-dried
flavorants often contain other materials such as maltodextrin,
starch, or cellulose, in addition to the flavor, which can affect
the balance for crystallization of the polyol in the candy portion
making it difficult to achieve the desired graining/texture
consistency, and can contribute to flavors that are not as
clean.
[0264] Coloring agents (colors, colorants, colorings) can be used
in amounts effective to produce a desired color for the
confectionery composition. Suitable coloring agents include
pigments, which can be incorporated in amounts up to about 6% w/w
of the composition. For example, titanium dioxide can be
incorporated in amounts up to about 2% w/w, and specifically less
than about 1% w/w by weight of the composition. Suitable coloring
agents also include 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), and a combination thereof. In some embodiments, certified
colors can include FD&C aluminum lakes, and 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.
[0265] Coloring agents can also include food grade glitter which
can be incorporated into the confectionery or adhered to a surface.
The edible glitter can include a food grade colorant and a carrier
such as a sugar, a sugar polyol, 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.
[0266] The coloring agent can include food grade pearlescent
pigments prepared from mica optionally coated with titanium
dioxide, iron oxide, and the like.
[0267] Exemplary breath fresheners include to zinc citrate, zinc
acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc
iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc
gluconate, zinc tartarate, zinc succinate, zinc formate, zinc
chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate,
silver nitrate, zinc salicylate, zinc glycerophosphate, copper
nitrate, chlorophyll, copper chlorophyll, chlorophyllin,
hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin,
zeolite, silica-based material, carbon-based material, enzymes such
as laccase, and a combination thereof. Breath fresheners can
include essential oils as well as various aldehydes and alcohols.
Essential oils used as breath fresheners can include oils of
spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral,
geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom,
magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit,
orange, and a combination thereof. Aldehydes such as cinnamic
aldehyde and salicylaldehyde can be used. Additionally, chemicals
such as menthol, carvone, iso-garrigol, and anethole can function
as breath fresheners.
[0268] Exemplary mouth moisteners include saliva stimulators such
as acids and salts including 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, and tartaric acid. Mouth moisteners can
include hydrocolloid materials that hydrate and can adhere to oral
surface to provide a sensation of mouth moistening. Hydrocolloid
materials can include naturally occurring materials such as plant
exudates, seed gums, and seaweed extracts or they can be chemically
modified materials such as cellulose, starch, or natural gum
derivatives. Furthermore, hydrocolloid materials can include
pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar
gum, xanthan gum, locust bean gum, gelatin, gellan gum,
galactomannans, tragacanth gum, karaya gum, curdlan, konjac,
chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti,
tamarin, and bacterial gums. Mouth moisteners can include modified
natural gums such as propylene glycol alginate, carboxymethyl
locust bean gum, low methoxyl pectin, and a combination thereof.
Modified celluloses can be included such as microcrystalline
cellulose, carboxymethlcellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (MPC),
and a combination thereof.
[0269] Similarly, humectants, which can provide a perception of
mouth hydration, can be included. Such humectants can include
glycerol, sorbitol, polyethylene glycol, erythritol, xylitol, and a
combination thereof. Additionally, in some embodiments, fats can
provide a perception of mouth moistening. Such fats can include
medium chain triglycerides, vegetable oils, fish oils, mineral
oils, and a combination thereof.
[0270] Suitable acidulants illustratively include acetic, citric,
fumaric, hydrochloric, lactic and nitric acids as well as sodium
citrate, sodium bicarbonate and carbonate, sodium or potassium
phosphate and magnesium oxide, potassium metaphosphate, sodium
acetate, and a combination thereof.
[0271] Exemplary buffering agents include sodium bicarbonate,
sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium
hydroxide, sodium stannate, triethanolamine, citric acid,
hydrochloric acid, sodium citrate, and a combination thereof.
[0272] The buffering agent may be present in the sugar-free candy
portion in an amount up to 2.0% w/w based on the total weight of
the sugar-free candy portion, specifically about 0.01 to about 1.5%
w/w, more specifically about 0.1 to about 1.3% w/w, and yet more
specifically about 0.5 to about 1.0% w/w.
[0273] Suitable oral care agents include breath fresheners, tooth
whiteners, antimicrobial agents, tooth mineralizers, tooth decay
inhibitors, topical anesthetics, mucoprotectants, stain removers,
oral cleaning, bleaching agents, desensitizing agents, dental
remineralization agents, antibacterial agents, anticaries agents,
plaque acid buffering agents, surfactants and anticalculus agents,
and a combination thereof.
[0274] Throat care or throat-soothing ingredients include
analgesics, antihistamines, anesthetics, demulcents, mucolytics,
expectorants, antitussive, and antiseptics. In some embodiments,
throat soothing agents such as honey, propolis, aloe vera,
glycerine, menthol and a combination thereof.
[0275] Medicaments can be included in the confectionery or chewing
gum composition. Nonlimiting illustrative categories and specific
examples include antihistamines, decongestants (sympathomimetics),
antitussives (cough suppressants), anti-inflammatories, homeopathic
agents, expectorants, anesthetics, demulcents, analgesics,
anticholinergics, throat-soothing agents, antibacterial agents,
antiviral agents, antifungal agents, antacids, antinauseants,
caffeine, chemotherapeutics, diuretics, psychotherapeutic agents,
cardiovascular agents, various alkaloids, laxatives, appetite
suppressants, ACE-inhibitors, anti-asthmatics,
anti-cholesterolemics, anti-depressants, anti-diarrhea
preparations, anti-hypertensives, anti-lipid agents, acne drugs,
amino acid preparations, anti-uricemic drugs, anabolic
preparations, appetite stimulants, bone metabolism regulators,
contraceptives, endometriosis management agents, enzymes, erectile
dysfunction therapies such as sildenafil citrate, fertility agents,
gastrointestinal agents, homeopathic remedies, hormones, motion
sickness treatments, muscle relaxants, osteoporosis preparations,
oxytocics, parasympatholytics, parasympathomimetics,
prostaglandins, respiratory agents, sedatives, smoking cessation
aids such as bromocryptine or nicotine, tremor preparations,
urinary tract agents, anti-ulcer agents, anti-emetics, hyper- and
hypo-glycemic agents, thyroid and anti-thyroid preparations, terine
relaxants, erythropoietic drugs, mucolytics, DNA and genetic
modifying drugs, and nutritional supplements, including
nutraceuticals, micronutrients, vitamins and co-enzymes. The
pharmaceutically acceptable salts and prodrugs of the medicaments
are also included unless specified otherwise. Some of these
medicaments can serve more than one purpose. Combinations of the
foregoing types of optional medicaments can be used. Two or more
medicaments that have activity against the same or different
symptoms can be used together in a combination.
[0276] In one embodiment, the confectionery composition comprises
abrasives such as sugar polyol particles (e.g., isomalt particles
as disclosed in U.S. Pat. No. 7,300,679 incorporated herein by
reference), silicas, and the like.
[0277] In one embodiment, the confectionery composition comprises
particles of a second confectionery such as a chewy candy, a
crunchy candy, a low boiled candy, a hard boiled, a fondant, a
caramel, a jelly, a gummy, a nougat, a fruit leather, a nut paste,
chocolate, fudge, and a combination thereof.
[0278] In another embodiment, the confectionery composition
comprises particles of hard boiled candy incorporated within the
matrix of the confectionery composition which is itself not a hard
boiled candy. In one embodiment, particles of gasified hard candy
(e.g., "pop rocks" type of candy prepared by injecting compressed
(600 PSI) carbon dioxide gas into a boiled candy mixture) is
incorporated into a chewy confectionery composition. The particles
may be coated with chewing gum-tolerant polymeric material as a
moisture barrier to maintain the integrity of the compressed gas
until the product is consumed. Such a coating is also suitable for
coating and protecting any moisture sensitive ingredients, for
example food acids, medicaments, oral care ingredients, throat care
or throat-soothing ingredients, buffering agents, breath
fresheners, and the like. Exemplary gum-tolerant polymeric material
includes non-toxic vinyl polymers such as polyvinyl acetate, and
the like.
[0279] In one embodiment, the confectionery composition is a chewy
composition. In another embodiment, the confectionery composition
is a crunchy composition. The level of chewiness or crunchiness of
the confectionery composition is modulated by the amount of
moisture present coupled with the type and degree of sugar polyol
crystallization. Typically, lower amounts of moisture result in a
harder texture, while higher amounts of moisture result in a softer
texture. The cook temperature used to prepare the confectionery
composition determines the moisture content and thus determines the
texture of crunchy/chewy and stand up/body. More discussion of cook
temperature is provided herein.
[0280] The type of crystallization also contributes to the overall
texture of the product. Uniform planes of crystallization result in
a crunchier product, while localized crystal formation will provide
a product that is less crunchy. Additionally, the degree of
crystallization affects the confectionery composition's texture.
Generally, the higher the degree of crystallization i.e. the more
grained the product is, the softer the bite. In some embodiments
there can be an interaction between the type and degree of
crystallization. For example, a high degree of uniform planes of
crystallization will result in a product that is crunchier than a
low degree of uniform planes of crystallization. For another
example, a high degree of localized crystal formation will provide
a product with little or no crunch and a softer bite while a low
degree of localized crystal formation will provide a product that
may have some crunch and is chewier. Thus, by controlling the
moisture content and the type and degree of crystallization in the
final confectionery product, a range of textures can be obtained
from chewy to crunchy/crispy.
[0281] In several embodiments, the type of crystallization observed
is localized crystal formation of the sugar polyols. Use of certain
types of sugar polyol will result in more or less crystallization.
For example, use of hydrogenated starch hydrolysate syrup is less
prone to crystallization as compared to mannitol, which tends to
provide confectionery products with a higher degree of
crystallinity.
[0282] In several embodiments, a fondant is used to modulate the
graining of the confectionery composition to obtain a chewy or
crunchy texture as the fondant can impart a degree of crystallinity
to the product. In lieu of the fondant, crystalline powder material
such as a crystalline sugar polyol can be added to the
confectionery composition as a crystallization promoter to impart a
degree of crystallinity. In an alternative embodiment,
crystallinity can be introduced into the confectionery composition
by the use of cooking kettles or processing equipment containing
residual particulate material such as crystalline sugar
polyols.
[0283] In one embodiment, a chewy confectionery composition is
prepared having a balance of properties to result in a stable layer
in the multilayered compositions. The chewy composition exhibits
sufficient body so that it does not exhibit cold flow shape
deformation and "ooze" from the multilayered compositions, thereby
maintaining visually distinct portions of a confectionery component
and adjacent layers of confectionery, e.g., chewing gum over time.
Further embodiments of the chewy confectionery results in a chewy
texture without converting into a crunchy texture over time.
[0284] The chewy confectionery can exhibit a body/hardness,
density, or viscosity suitable for use in multilayered
compositions. It is known that the viscosity of sugar free
confections tend to be lower than corresponding sugar matrices
making sugar free confections more difficult to process and
requiring more "body" to withstand pressures of adjacent layers in
a multilayerd format.
[0285] The confectionery composition generally has a moisture
content of no more than about 12% w/w, specifically no more than
about 6.0% w/w of the confectionery. In one embodiment, a chewy
confectionery composition has a moisture content of about 6.0 to
about 8.0% w/w, specifically about 6.3 to about 7.5% w/w, and more
specifically about 6.5 to about 7.0% w/w. In another embodiment, a
crunchy confectionery composition has a moisture content of about
4.0 to about 5.0% w/w of the confectionery, specifically about 4.3
to about 4.7% w/w.
[0286] In one embodiment, the final cook temperature used to
prepare the chewy confectionery composition is about 126 to about
145.degree. C., specifically about 128 to about 136.degree. C.,
more specifically about 130 to about 134.degree. C., and yet more
specifically about 132.degree. C. to give a final moisture content
of about 6 to about 7. This final cook temperature provides a chewy
confectionery composition having desirable chewiness with good body
having minimal shape deformation upon processing into multilayered
formats and upon standing over time.
[0287] The confectionery composition can be prepared using a
continuous process, a batch process, and a combination thereof. The
confectionery composition can be prepared using conventional
equipment, such as fire cookers, vacuum cookers, or scraped-surface
cookers (also referred to as high speed atmospheric cookers). The
confectionery composition can be prepared by a general process of
preparing a base portion by applying heat to a mixture of sugar
polyol and water to increase the solids content of the mixture by
the removal of moisture. In another embodiment, base portion can be
created by increasing the solids content without a heat process
such as by incorporating a solid sugar polyol into an aqueous sugar
polyol syrup.
[0288] Once the base portion is prepared ingredients such as
fats/oils, emulsifiers, texturizing agents, colors, acids, flavors,
and other optional ingredients can be mixed with the base. In the
foregoing methods, the additive(s) are specifically mixed for a
time effective to provide a uniform distribution of the materials,
for example about 4 to about 10 minutes.
[0289] The resulting mixture can be tempered on a cooling table and
cooled to about 40 to about 55, specifically about 45 to about
55.degree. C. prior to the addition of the fondant portion, if
used. In embodiments where fondant is used, the fondant can be
incorporated into the mixture of base portion and other ingredients
and the resulting material can be further worked by pulling,
kneading, etc. to achieve a desired consistency.
[0290] The fondant can generally be prepared by mixing a desired
sugar polyol or polyols with water. In several embodiments, the
amount of water is used such that a slurry is prepared thus
retaining some of the crystalline nature of the polyol. In an
alternate embodiment, the sugar polyol and water are heated,
optionally to reduce the level of water, and then allowed to cool
to result in polyol crystal formation.
[0291] In one embodiment, the confectionery composition once formed
is pulled for about 4 to about 12 minutes, specifically about 6 to
about 10 minutes, and yet more specifically about 7 to about 9
minutes.
[0292] In one embodiment, the confectionery composition once formed
is pulled for about 8 to about 12 minutes, specifically about 9 to
about 10 minutes to provide a chewy confectionery composition.
[0293] In another embodiment, the confectionery composition once
formed is pulled for about 2 to about 5 minutes, specifically about
3 to about 4 minutes to provide a crunchy confectionery
composition.
[0294] Once the composition has been properly tempered, it can be
cut into workable portions or otherwise formed into desired shapes
and sizes using forming techniques such as are known in the art or
formed into multilayed confectionery compositions as described
herein. In one embodiment, the resulting tempered material may be
allowed to stand for a period of time to allow polyol crystal
formation, if desired.
[0295] The process to prepare the confectionery composition may
further include graining the confectionery by seeding or by
mechanical agitation.
[0296] In another embodiment, the candy layer is prepared from a
sugar-free, hard boiled candy to result in a crunchy layer of
amorphous candy. Sugar-free, hard boiled candies are generally hard
and essentially amorphous confectionery products low in moisture
prepared by the removal of moisture from cooked sugar polyol
syrups. Exemplary sugar polyols are disclosed herein.
[0297] The sugar-free hard candy can contain about 0.1 to about 3
w/w % water based on the total weight of the hard candy,
specifically about 0.2 to about 2.5 w/w %, and more specifically
about 0.5 to about 2.0 w/w %.
[0298] In general, preparation of the hard candy involves: mixing
and heating, forming a melt a sugar polyol and optionally, other
sugar polyols and/or a diluent such as water; cooking the melt;
removing excess moisture from the melt; cooling the melt with
mixing until the melt is a plastic-like, workable mass; while the
melt is a plastic-like mass, incorporating optional ingredients;
and forming the plastic-like mixture into a desired size and
shape.
[0299] Methods known in the art of making hard confectionaries
include those utilizing fire cookers, vacuum cookers, and
scraped-surface cookers (aka high speed atmospheric cookers).
[0300] 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
ingredients such as flavors, colorants, high-intensity sweeteners,
and the like.
[0301] 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
conventional additives are admixed into the mass at this point by
conventional methods.
[0302] 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 conventional
additives.
[0303] 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 additive(s) are specifically mixed for a
time effective to provide a uniform distribution of the materials,
for example about 4 to about 10 minutes. Once the composition has
been properly tempered, it can be cut into workable portions or
otherwise formed into desired shapes and sizes using forming
techniques such as are known in the art.
[0304] In one embodiment, a confectionery composition comprises a
base portion comprising about 9.7 to about 10.2 w/w % mannitol,
about 67.0 to about 77.0% w/w % hydrogenated starch hydrolysate
syrup, about 3.2 to about 3.8 w/w % oil/fat having a melting
temperature of about 35 to about 40.degree. C., about 0.1 to about
0.3 w/w % glycerol monostearate, about 0.03 to about 0.05 w/w %
lecithin, colorant, about 1.0 to about 1.4 w/w % citric acid, about
0.6 to about 1.0 w/w % malic acid, about 0.5 to about 0.8 w/w %
flavor, and about 1.0 to about 1.6 w/w % gelatin 250 bloom; and a
fondant portion comprising about 4.6 to about 5.4 w/w % mannitol,
about 0.6 to about 1.0 w/w % water, about 1.6 to about 3.5 to about
4.2 w/w % hydrogenated starch hydrolysate syrup having a ratio of
sorbitol to maltitol of about 1:1; wherein all amounts are based on
the total weight of the confectionery composition; and wherein the
fondant portion and base portion are mixed to form a sugar-free
confectionery composition.
[0305] In one embodiment, the confectionery composition is a fruit
leather. Fruit leathers are typically prepared from a puree of a
fruit and dried to the consistency of leather. An exemplary
extrudable fruit leather can be prepared by combining corn syrup,
sugar, fruit puree, starch, emulsifier, food acid and a vegetable
oil, extruding and cooking the mixture at about 95 to about
100.degree. C. The fruit leather can optionally contain a
conventional additive as an additional ingredient present in the
confectionary composition as previously described herein. The fruit
leather may be coextruded with a chewing gum to form multilayered
confectionery compositions.
[0306] Pectin jelly generally comprises a sugar/glucose syrup and
pectin. The pectin jelly can optionally contain a conventional
additive as an additional ingredient present in the confectionary
composition as previously described herein. The pectin jelly may be
coextruded with a chewing gum to form multilayered confectionery
compositions.
[0307] Fudge can generally be prepared from condensed milk, a fat
component (e.g., butter), granulated sugar, glucose syrup, and
flavor. An exemplary fudge can be prepared by combining sweet
condensed milk (41.36% w/w), sugar (19.65% w/w) and butter (11.69%
w/w) in a steam jacketed kettle and heating with stirring until the
temperature reaches 150.degree. F. Flavor such as vanilla can be
added during the mixing step. Heating is continued until the mass
reaches a temperature of 238.degree. F. at which point the steam is
turned off and chocolate (25.85% w/w) is added with vigorous
stirring. Next, glucose syrup (1.03% w/w) is added with stirring.
The mass is cooled with stirring until it reaches a temperature of
180-190.degree. F. and then poured onto a marble slab and worked
until a desired crystallization/texture is reached. The fudge can
optionally contain a conventional additive as an additional
ingredient present in the confectionary composition as previously
described herein. The fudge may be coextruded with a chewing gum to
form multilayered confectionery compositions.
[0308] In one embodiment, the multilayered confectionery contains
two or more chewing gum layers comprising an elastomer, the layers
can be the same or differing compositions.
[0309] In another embodiment, the multilayered confectionery
contains two or more layers of confectionery composition, the
layers can be the same or differing compositions.
[0310] Any number of configurations of confectionery composition
and chewing gum can be prepared. Multilayered configurations
include a layer of chewing gum and a layer of confectionery
composition (candy) wherein each instance of a confectionery
composition layer is a chewy candy, a crunchy candy, a low boiled
candy, a hard boiled candy, a fondant, a caramel, a jelly
specifically a pectin jelly, a gummy, a nougat, a fruit leather, an
edible film, a nut paste, chocolate, fudge, or a combination
thereof. It will be understood that a discrete multilayer product
can contain one or more types of confectionery composition
particularly when there is more than one confectionery composition
layer. Exemplary multilayered configurations are provided in the
table below.
TABLE-US-00001 Sandwich One layer of confectionery composition
(candy) encased format between two layers of chewing gum. One layer
of chewing gum encased between two layers of confectionery
composition (candy). Two layers of confectionery composition
(candy) encased between three layers of chewing gum in an
alternating fashion where the centermost layer and outside layers
are chewing gum. Two layers of chewing gum encased between three
layers of confectionery composition (candy) in an alternating
fashion where the centermost layer and outside layers are
confectionery composition (candy). Multiple, alternating layers of
chewing gum and confectionery composition (candy) where the outside
layers can be chewing gum, confectionery composition (candy), or
one of each; the total number of layers can be 3, 4, 5, 6, 7, 8, 9,
10, 11, 12, or more. Any of the sandwich formats above having a
length (l), width (w), and height (h) where the center layer(s) is
only visible from the surface defined by the length and width and
the surface defined by the width and height, where l > w
.gtoreq. h or l .gtoreq. w > h. (See for example, FIG. 1b) Any
of the sandwich formats above having a length (l), width (w), and
height (h) where the center layer(s) is only visible from the
surface defined by the length and height and the surface defined by
the width and height, where l > w .gtoreq. h or l .gtoreq. w
> h. (See for example, FIG. 1a) Any of the sandwich formats
above having a length (l), width (w), and height (h) where the
center layer(s) is only visible from the surface defined by the
length and height and the surface defined by the length and width,
where l > w .gtoreq. h or l .gtoreq. w > h. (See for example,
FIG. 1c) Centerfill A centerfill having a shell of chewing gum and
a centerfill of confectionery composition (candy). A centerfill
having a shell of confectionery composition (candy) and a
centerfill of chewing gum. Skeined Multiple layers of overlapping
centerfilled compositions rope de- compacted to a laminated format.
(See generally U.S. Pat. rived from No. 5,017,385) The number of
centerfilled ropes centerfill overlapping one another can be 2, 3,
4, 5, or more. Skeined Multiple layers of overlapping ropes of
sandwich format rope de- compacted to a laminated format. The
number of sandwich rived from forms overlapping one another can be
2, 3, 4, 5, or more. sandwich format Multi- Ropes of sandwich
format, centerfill, or individual ropes of patterned chewing gum or
confectionery composition (candy) format compacted together or
embedded one within another to produce a multipatterned product
having a length (l), width (w), and height (h). (See generally,
U.S. Pat. Nos. 5,538,742 and 7,112,345) Ropes of sandwich format,
twisted and compacted to produce a multipatterned product having a
length (l), width (w), and height (h). (See generally, U.S. Patent
Application Publication No. 20070137502) Pan coated Each of the
foregoing multilayered configurations may be pan coated.
[0311] In one embodiment, the multilayered confectionery comprises
alternating layers of sugar-free confectionery composition and
chewing gum layers.
[0312] In one embodiment, the layers are in a laminate
configuration such that each layer is visible on all but two faces
of the confectionery composition.
[0313] In another embodiment, the layers are in a laminate
configuration such that each layer is visible on at least two faces
of the confectionery composition.
[0314] In another embodiment, the layers are in a jelly roll
configuration where all of the layers are visible from a cross
section of the confectionery.
[0315] In yet another embodiment, the layers are in discrete
concentric layers where all of the layers are visible from a cross
section of the confectionery. The concentric layers can have any
number of shapes including circular, square, rectangle, triangle,
pentagon, hexagon, heptagon, octagon, star, animal, and the
like.
[0316] In some embodiments, in order to provide a uniform mouthfeel
for the consumer, the texture of the sugar-free candy layer is
substantially the same as the texture of the gum layer. In several
of these embodiments, the texture of the confectionery does not
change over time so that the sugar-free candy texture at the time
of manufacturing into a multilayered format is substantially the
same as the texture of the sugar-free candy layer at consumption.
In those embodiments using a chewy confectionery composition,
textures such as chewiness and hardness are matched to the
chewiness and hardness of the gum layer. In one embodiment, a chewy
confectionery composition matches the chewiness and body of a
chewing gum composition also present in a multilayered composition.
Furthermore, the chewy confectionery composition maintains its
chewiness and body over time such that at the time of consumption
it exhibits little or no change from the chewiness and body at the
time of manufacture of the multilayered composition.
[0317] In an alternative embodiment, the texture of the sugar-free
candy layer is different from the gum layer, for example when a
crunchy confectionery composition is used for the sugar-free candy
layer. Mismatching textures between the layers can provide the
consumer with a new and interesting mouthfeel and sensation.
[0318] In one embodiment, the water activity of the sugar-free
candy layer is substantially the same as the water activity of the
gum layer. In another embodiment, the water activity of the
sugar-free candy layer is within about 10% of the water activity of
the gum layer, specifically within about 5%, and yet more
specifically within about 1%. Matching the water activity of the
various confectionery layers allows for the minimization of
moisture transfer from areas of high water activity to areas of low
water activity, thereby minimizing the potential for texture
changes in the confectionery layers.
[0319] In another embodiment, the water activity of the sugar-free
candy layer or the gum layer is about 0.20 to about 0.60,
specifically about 0.25 to about 0.40.
[0320] The multilayered confectionery can contain any ratio of
sugar-free candy to chewing gum, specifically about 1 to about 99%
w/w of the sugar-free candy layer and about 99 to about 1% w/w of
the gum layer based on the combined weight of sugar-free candy
layer and gum layer, more specifically about 20 to about 40% w/w of
the sugar-free candy layer and about 60 to about 80% w/w of the gum
layer based on the combined weight of sugar-free candy layer and
gum layer, and yet more specifically about 25 to about 35% w/w of
the sugar-free candy layer and about 65 to about 75% w/w of the gum
layer based on the combined weight of sugar-free candy layer and
gum layer. Within these ranges, the weight ratio of a chewy
sugar-free candy layer to gum layer can be about 20:80, about
25:75, about 30:70, about 35:65, about 33:67, or about 50:50.
[0321] In one embodiment, the multilayered confectionery has a
chewing gum layer split into a first portion and a second portion
and wherein the confectionery comprises about 25% w/w to about 35%
w/w of the sugar-free candy layer and about 25% w/w to about 35%
w/w of the first portion of the chewing gum layer and about 25% w/w
to about 35% w/w of the second portion of the chewing gum layer.
The format can be of a sandwich form having the first and second
portions of the chewing gum as outer layers and the sugar-free
candy as the inner layer.
[0322] In one embodiment, the multilayered confectionery has a
sugar-free candy layer split into a first portion and a second
portion and wherein the confectionery comprises about 25% w/w to
about 35% w/w of the chewing gum layer and about 25% w/w to about
35% w/w of the first portion of the sugar-free candy layer and
about 25% w/w to about 35% w/w of the second portion of the
sugar-free candy layer. The format can be of a sandwich form having
the first and second portions of the sugar-free candy as outer
layers and the chewing gum as the inner layer.
[0323] In one embodiment of a multilayered confectionery, a barrier
layer is provided between two adjacent layers to reduce or prevent
migration of an ingredient between the layers. The ingredient can
include water, flavor, oil, color, combinations thereof, and the
like. Suitable moisture barriers include materials having a low
moisture permeability including lipid-based coatings (fat, oil,
wax, or a combination thereof) such as compound coating and
chocolate, confectionery glazes such as the glazes containing
shellac, zein, cellulose-based coatings (e.g., methylcellulose,
hydroxypropyl cellulose and the like), and the like. Exemplary
moisture barriers are available under the line of products named
CAPOL from Centerchem, Inc. Suitable fat or oil barriers include
cellulose-based coatings (e.g., methylcellulose, hydroxypropyl
cellulose and the like).
[0324] The chewing gum layer generally contains an elastomer. The
elastomer may be present in a gum base which may further include a
fat, an emulsifier, and optionally an additional gum base
ingredient selected from the group consisting of a wax, a filler,
an antioxidant, and a combination thereof.
[0325] The amount of gum base employed will vary greatly depending
upon various factors such as the type of base used, the consistency
of the chewing gum desired, and the other components used in the
composition to make the final chewing gum layer. In general, the
gum base will be present in amounts of about 5 wt % to about 60 wt
% of the chewing gum layer, specifically about 25 wt % to about 50
wt %, more specifically about 30 to about 45% w/w, and yet more
specifically about 35 to about 40% w/w of the chewing gum
layer.
[0326] Exemplary elastomers to be used in the chewing gum layer
include both natural and synthetic elastomers and rubbers, for
example, substances of vegetable origin such as chicle, crown gum,
nispero, rosadinha, jelutong, perillo, niger gutta, tunu, balata,
gutta-percha, lechi-capsi, sorva, gutta kay, and the like.
Synthetic elastomers such as butadiene-styrene copolymers,
polyisobutylene, isobutyleneisoprene copolymers, polyethylene, a
combination thereof, and the like are also useful. The gum base can
include a non-toxic vinyl polymer, such as polyvinyl acetate and
its partial hydrolysate, polyvinyl alcohol, and a combination
thereof. When utilized, the molecular weight of the vinyl polymer
can range from about 3,000 up to and including about 94,000.
Additional useful polymers include: crosslinked polyvinyl
pyrrolidone, polymethylmethacrylate; copolymers of lactic acid,
polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl
acetatephthalate and combinations thereof.
[0327] In one embodiment, the elastomer is present in an amount of
about 0.2% w/w to about 15% w/w by weight of the chewing gum layer,
specifically about 3.0% w/w to about 8.0% w/w by weight of the gum
layer.
[0328] Conventional additives can be included in the gum base in
effective amounts such as plasticizers or softeners to provide a
variety of desirable textures and consistency properties. Because
of the low molecular weight of these components, the plasticizers
and softeners are able to penetrate the fundamental structure of
the gum base making it plastic and less viscous. Suitable
plasticizers and softeners include lanolin, palmitic acid, oleic
acid, stearic acid, sodium stearate, potassium stearate, glyceryl
triacetate, glyceryl lecithin, glyceryl monostearate, propylene
glycol monostearate, acetylated monoglyceride, glycerine, and a
combination thereof.
[0329] Waxes, for example, natural and synthetic waxes,
hydrogenated vegetable oils, petroleum waxes such as polyurethane
waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes,
fatty waxes, sorbitan monostearate, tallow, propylene glycol, and
the like can also be incorporated into the gum base to obtain a
variety of desirable textures and consistency properties.
[0330] When a wax is present in the gum base, it softens the
polymeric elastomer mixture and improves the elasticity of the gum
base. The waxes employed will have a melting point below about
60.degree. C., and preferably between about 45.degree. C. and about
55.degree. C. The low melting wax can be a paraffin wax. The wax
can be present in the gum base in an amount from about 6% to about
10%, and preferably from about 7% to about 9.5%, by weight of the
gum base.
[0331] In addition to the low melting point waxes, waxes having a
higher melting point can be used in the gum base in amounts up to
about 5%, by weight of the gum base. Such high melting waxes
include beeswax, vegetable wax, candelilla wax, carnuba wax, most
petroleum waxes, and the like, and mixtures thereof.
[0332] The chewing gum layer or gum base can optionally contain
conventional elastomer solvents to aid in softening the elastomer
base component, for example trepanned resins such as polymers of
alpha-pinene or beta-pinene, methyl, glycerol or pentaerythritol
esters of rosins or modified rosins and gums, such as hydrogenated,
dimerized or polymerized rosins, or combinations comprising at
least one of the foregoing resins, the pentaerythritol ester of
partially hydrogenated wood or gum rosin, the pentaerythritol ester
of wood or gum rosin, the glycerol ester of wood rosin, the
glycerol ester of partially dimerized wood or gum rosin, the
glycerol ester of polymerized wood or gum rosin, the glycerol ester
of tall oil rosin, the glycerol ester of wood or gum rosin, the
partially hydrogenated wood or gum rosin, the partially
hydrogenated methyl ester of wood or rosin, and the like. The
elastomer solvent can be used in amounts of about 5 wt % to about
75 wt %, of the gum base, and specifically about 45 wt % to about
70 wt % of the gum base.
[0333] The gum base can include effective amounts of bulking agents
such as mineral adjuvants, which can serve as fillers and textural
agents. Suitable mineral adjuvants include calcium carbonate,
magnesium carbonate, alumina, aluminum hydroxide, aluminum
silicate, talc, tricalcium phosphate, tricalcium phosphate and the
like, which can serve as fillers and textural agents. These fillers
or adjuvants can be used in the gum base in various amounts.
Specifically the amount of filler, when used, will be present in an
amount of greater than about 0 wt % to about 60 wt % of the gum
base, and more specifically from about 20 wt % to about 30 wt % of
the gum base.
[0334] Suitable emulsifiers include distilled monoglycerides,
acetic acid esters of mono and diglycerides, citric acid esters of
mono and diglycerides, lactic acid esters of mono and diglycerides,
mono and diglycerides, polyglycerol esters of fatty acids,
ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters
of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic,
acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan
monolaurate, sorbitan monooleate, sodium stearoyl lactylates,
calcium stearoyl lactylates, diacetyl tartaric acid esters of mono-
and diglycerides, glyceryl tricaprylate-caprate/medium chain
triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto
esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate,
glyceryl laurate, glycerly dilaurate, glyceryl monoricinoleate,
triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl
monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate,
polyglyceryl 10 hexaoleate, medium chain triglycerides,
caprylic/capric triglyceride, propylene glycol monostearate,
polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80,
polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate,
tweens, spans, stearoyl lactylates, calcium stearoyl-2-lactylate,
sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose
esters of fatty acids, sucroglycerides, propane-1,2-diol esters of
fatty acids, and a combination thereof.
[0335] Additional components of the chewing gum layer include a
bulk sweetener, a softener system, a food acid, and a combination
thereof. The gum layer may further comprise an ingredient selected
from the group consisting of a high intensity sweetener, a sensate,
a flavor, a color, a functional ingredient, an antioxidant, and a
combination thereof.
[0336] The bulk sweetener for use in the chewing gum layer can
include sugar sweeteners, sugarless sweeteners, and a combination
thereof. Sugar sweeteners generally include saccharides. Suitable
sugar sweeteners include mono-saccharides, di-saccharides and
poly-saccharides such as but not limited to, sucrose (sugar),
dextrose, maltose, dextrin, xylose, ribose, glucose, mannose,
galactose, fructose (levulose), lactose, invert sugar, fructo oligo
saccharide syrups, partially hydrolyzed starch, corn syrup solids,
such as high fructose corn syrup, and a combination thereof.
[0337] The sugarless sweetener can be a sugar polyol as previously
discussed above, specifically erythritol, galactitol, hydrogenated
isomaltulose (isomalt), a hydrogenated starch hydrolysate,
lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, and
a combination thereof.
[0338] The bulk sweetener can be present in the multilayered
confectionery in an amount of about 40 to about 60% w/w of the gum
layer, specifically about 45 to about 55% w/w of the gum layer, and
yet more specifically about 48 to about 53% w/w.
[0339] In one embodiment, the bulk sweetener is a sugar polyol
selected from the group consisting of maltitol, sorbitol, and a
combination thereof. The maltitol or sorbitol can be in powdered
form. In a further embodiment, the bulk sweetener comprises a ratio
of about 1:3 to about 1:5 sorbitol to maltitol, specifically about
1:3.5 to about 1:4.5, and more specifically about 1:4 sorbitol to
maltitol.
[0340] In one embodiment, the chewing gum comprises an amount of
erythritol, xylitol, or a combination thereof to provide for
increased refreshment when consumed. The amount of erythritol,
xylitol, or a combination thereof to provide increase refreshment,
can be about 10% w/w or more based on the weight of the chewing
gum, specifically about 10 to about 60, more specifically about 15
to about 50 and yet more specifically about 20 to about 40%
w/w.
[0341] The chewing gum can further include a softener. Exemplary
softeners include lanolin, palmitic acid, oleic acid, stearic acid,
sodium stearate, potassium stearate, glyceryl triacetate, lecithin,
glyceryl lecithin, glyceryl monostearate, propylene glycol
monostearate, an acetylated monoglyceride, glycerine, a natural or
synthetic wax, a hydrogenated vegetable oil, sorbitan monostearate,
tallow, propylene glycol, and a combination thereof, specifically
an acetylated monoglyceride, lecithin, glycerine, a hydrogenated
starch hydrolysate (e.g., Lycasin 80/55), and a combination
thereof.
[0342] The softener can be present in the multilayered
confectionery in an amount of about 1 to about 5% w/w of the gum
layer, specifically about 1.5 to about 4% w/w, and more
specifically about 2 to about 3% w/w of the gum layer.
[0343] The food acid suitable for use in the gum layer include
those previously discussed, such as 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 a combination
thereof, specifically citric acid, malic acid, and a combination
thereof. In one embodiment, the food acid is a combination of
citric and malic acid present in a ratio of about 2:1, specifically
about 1.5:1, and more specifically about 1:1 citric to malic
acid.
[0344] The food acid can be present in the multilayered
confectionery in an amount of about 0.01 to about 2.0% w/w of the
gum layer, specifically about 0.1 to about 1.5% w/w, and more
specifically about 0.3 to about 1.0% w/w of the gum layer.
[0345] The gum layer may further include a high intensity sweetener
such as those previously discussed. Specific high intensity
sweeteners for use in the gum layer include aspartame, neotame,
sucralose, monatin, acesulfame potassium, an encapsulated form of
the high intensity sweetener, and a combination thereof.
[0346] The amount of high intensity sweetener present in the
multilayered confectionery can be about 2 to about 6% w/w of the
gum layer, specifically about 3 to about 5% w/w of the gum
layer.
[0347] The gum layer can further include a sensate selected from
the group consisting of a cooling agent, a warming agent, a
tingling agent, and a combination thereof. Exemplary sensates have
been previously discussed above.
[0348] The amount of flavor, sensate, or combination thereof
present in the gum layer can be up to about 5.0% w/w based on the
total weight of the chewing gum, specifically about 1.0 to about
4.0% w/w, and more specifically about 2.0 to about 3.0% w/w.
[0349] The gum layer can further include a functional ingredient
such as 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, and a combination thereof. The functional ingredients for
use in the gum layer include those previously discussed above for
the confectionery composition.
[0350] The chewing gum itself can optionally include particles of
hard boiled candy to provide a crunchy texture to the chewing gum.
The particles can be of any size and shape. Exemplary mean
diameters of particles of hard boiled candies include about 150 to
about 10000 micrometers, specifically about 250 to about 5000
micrometer, and yet more specifically about 500 to about 1000
micrometers.
[0351] In one embodiment, the chewing gum used to prepare the
multilayered confectionery is highly homogeneous. It has been found
that the homogeneity of the chewing gum contributes to the
processability of the multilayered confectionery having a layer of
sugar-free candy and a layer of chewing gum, particularly a layer
of sugar-free candy having two surfaces, each surface in contiguous
contact with a chewing gum layer in a sandwich-like format. A gum
mass having increased homogeneity can be achieved by using a
chewing gum which has been worked longer than in traditional
chewing gum processes. In one embodiment, at least 50% of the gum
mass has been subject to more than one extrusion process (e.g., two
or more passes through the extruder equipment) or subject to longer
mixing times (e.g., three times more mixing, four times more, or
greater) than typically used in traditional chewing gum processes.
Increased mixing times or extrusion residence time leads to
increased homogeneity.
[0352] The chewing gum layer composition can be prepared using
standard techniques and equipment. In one exemplary process, a gum
base is heated to a temperature sufficiently high to soften the
base without adversely effecting the physical and chemical make up
of the base, which will vary depending upon the composition of the
gum base used, and is readily determined by those skilled in the
art without undue experimentation. For example, the gum base can be
conventionally melted to about 60.degree. C. to about 160.degree.
C., or melted to about 150.degree. C. to about 175.degree. C., for
a period of time sufficient to render the base molten, e.g., about
thirty minutes, just prior to being admixed incrementally with the
remaining ingredients of the base such as the plasticizer, fillers,
the bulking agent or sweeteners, the softener and coloring agents
to plasticize the blend as well as to modulate the hardness,
viscoelasticity and formability of the base, and the flavor
enhancing composition (as a concentrate with other additives or
separately). Mixing is continued until a uniform mixture of the gum
composition is obtained. Thereafter the gum composition mixture can
be formed into desirable multilayered shape.
[0353] The gum layer composition can be prepared using a batch
method or a continuous method and a combination thereof.
[0354] As used herein, "a continuous mixer" is processing equipment
in which the various ingredients used to prepare a composition are
fed substantially continuously into the device whilst those
ingredients are being mixed and removed or ejected from the mixing
apparatus. For example, in a continuous mixing extruder, some
ingredients are substantially continuously introduced through
various feed ports while others are introduced downstream, all the
while the screws, blades or other mixing elements continuing to
convey the mixture through the apparatus, all the while mixing the
same. At a downstream portion of the extruder, the wholly or partly
combined mass is ejected from the extruder by the force of the mass
continually being conveyed and/or facilitated by an external
pump.
[0355] In one embodiment, a method of making a multilayered
confectionery comprises preparing a sugar-free candy layer
comprising the confectionery composition; preparing a gum layer
comprising the chewing gum layer; forming a multilayered
confectionery wherein a first surface of the candy layer is in
contiguous contact with a surface of the gum layer; optionally
preparing a second gum layer, wherein a surface of the second gum
layer is in contiguous contact with a second surface of the candy
layer.
[0356] The processing equipment used to make the confectionery
composition, chewing gum or multilayered composition can be
monitored and/or controlled automatically. For example, the
processing equipment can be coupled to a computerized system which
allows the user to input certain and/or all of the operational
parameters, including, e.g., feeding of the ingredients, mixing or
processing the ingredients, conveying the ingredients. In certain
embodiments, the system can be coupled to batch processing
equipment, continuous processing equipment, or both if both types
are used. In some embodiments, changing the input parameters used
to control the processing can create changes in the final product
as discussed hereinabove, e.g., texture, hardness, crunch, etc. For
example, the ingredient and/or processing temperatures and/or feed
rates of the ingredients can be monitored and fed back to a central
unit so that the operator can adjust as needed and/or in which the
system can automatically adjust. After the ingredients have been
mixed, the formation, processing into a particular shape and/or
form can also be monitored and fed back for the operators input
and/or automatic adjustment. An audible and/or visual alarm can
also be implemented to signal the operator when the system detects
a problem and/or a variation in one or more processing
parameters.
[0357] In an embodiment, preparation of the multilayered
confectionery is made when the candy and the chewing gum components
are at a temperature of at least 40.degree. C. and more
specifically about 45.degree. C. to about 50.degree. C. It has been
found that the temperature of the components at the time they are
brought into contact affects the adherence of the layers.
Temperatures of the components below 40.degree. C. can result in
poor adhesion of the layers to one another resulting in
delamination.
[0358] The multilayered confectionery can be formed by a
coextrusion process, a triple extrusion process, a laminate
process, a molding process, a compression process, a rolling and
scoring process, a chain die process, a rotary die process, or a
cut and wrap process.
[0359] The multilayered compositions can be shaped using devices
and techniques that are known in the candy art. For example, the
multilayered compositions can be shaped by hand, with molds and/or
dies, cutters, pullers, stretchers, extruders and the like.
Non-limiting examples of molds that can be used include, flexible
(e.g., made of silicone), metal, plastic, glass, and the packaging
itself (e.g., by placing the unshaped mass into the pack), such as
a blister pack. Combinations of these may also be employed.
[0360] The portions of candy and chewing gum can be included such
that each is visibly distinct to the consumer. The order of candy
and chewing gum in the multilayer confectionery can include
alternating layers of each component, wherein substantially all of
the outside surface of the confectionery is candy portion,
substantially all of the outside surface of the confectionery is
chewing gum, and any ratio in between.
[0361] The multilayered confectionery can be prepared into discrete
units in the form of slabs, sticks, pellets, balls, cubes, and the
like. The formation into discrete units can be achieved using a
chain die, or rolling and scoring process.
[0362] There is no limitation to the size of the discrete unit of
the multilayered confectionery. In exemplary embodiments, each
discrete unit is about 1.5 to about 3.0 grams, specifically about
1.8 to about 2.7 grams, and more specifically about 2.3 to about
2.5 grams as a slab or stick format.
[0363] In the embodiments where the multilayered compositions
provide visually distinct portions of the confectionery component
and the chewing gum component, no dusting media (e.g., dusting
powder, rolling compound and the like) is used to provide a clean
cross section of the various layers. In one embodiment, a
guillotine knife is used to cut the multilayered confectionery into
discrete units having visually distinct layers on one, two, three,
four or more sides of the unit. Optionally, in place of a dusting
powder, an edible oil anti-adherent may be used to prevent the
confectionery from sticking to the knives or other processing
equipment. The oil may be applied directly to the confectionery
prior to cutting. Exemplary oil anti-adherent includes light
mineral oil. In an alternative, pan release agents may be used on
the processing equipment.
[0364] In another embodiment, the multilayered composition is
surface treated using materials and techniques known in the art.
Exemplary surface treatments include panned coating (hard or soft),
particulate coating (e.g., sanding, dusting, etc.), and treatment
with oil optionally including flavors.
[0365] The particulate coating can include a powdered sugar, a
particulate sugar polyol, and the like. The particulate layer can
be applied by any method known in the art including dusting where
electrostatic forces adhere the particulate layer to the
confectionery or sanding where a binder such as water or syrup
helps to adhere the particulates to the confectionery.
[0366] The coating may be present in an amount from about 2 to
about 60% w/w, specifically about 10 to about 45% w/w, and yet more
specifically about 25 to about 30% w/w by weight of the total
confectionery piece.
[0367] The multilayered confectionery can be packaged using
techniques and equipment known in the art. For example gum stick
packaging, packaging tins, blister trays, and the like can be used.
In one embodiment is a packaged product that includes a
multilayered confectionery wherein the package has indicia on an
outer surface that is indicative of the product contained in the
package.
[0368] When mannitol/hydrogenated starch hydrolysate chewy
confectionery compositions are employed in a multilayered
confectionery, it has been found that maintaining the finished
product above the glass transition temperature of the chewy
composition allows for the chewy composition to maintain its soft,
chewy texture. The finished product can be maintained at about 21
to about 30.degree. C., specifically about 24 to about 28.degree.
C., and more specifically about 25 to about 27.degree. C. Products
prepared from the chewy confectionery can be allowed to age/grain
for a time such that optimal graining is achieved. In an exemplary
embodiment, the aging/graining time can be about 1 day to about 6
months, specifically about 5 days to about 30 days, more
specifically about 12 days to about 25 days, and yet more
specifically about 15 to about 20 days.
[0369] The candy layer and the gum layer of the multilayered
confectionery can each contain flavor to provide a complementary
flavor profile, a contrasting flavor profile (e.g, candy layer is
sweet while the gum layer provides a sour taste), or a sequential
flavor profile. The presence of the candy layer provides an upfront
burst of flavor which transitions to the longer lasting flavor of
the gum portion providing a unique flavor experience. The
transition from candy flavor to gum flavor can occur after about 5
to about 20 seconds into the chewing process, specifically about 10
to about 15 seconds into the chewing process.
[0370] It has been found that a multilayered confectionery
composition containing a candy layer and one or more gum layers
provides a unique flavor transition not experienced with
multilayered gum compositions free of the candy portion. It was
particularly found that a duality of flavor experience can be
achieved by providing a high level of flavor or cooling agents in
the gum layer, and a lower level of flavor and food acid in the
candy layer. Furthermore, the duality of flavor experience is
provided with a candy layer having high levels of flavor and/or
food acid and the gum layer having lower amounts of flavor.
[0371] In one embodiment, a multilayered confectionery composition
containing a candy layer and one or more gum layers provides a
sequential release of flavor by incorporating higher levels of
isobutyleneisoprene copolymer (butyl rubber) as the elastomer
portion of the chewing gum in comparison to traditional chewing
gum. Within this embodiment, the chewing gum comprises greater than
or equal to 5% w/w based on the weight of a gum base, specifically
about 5 to about 15% w/w, and more specifically about 7 to about
10% w/w. The greater level of isobutyleneisoprene copolymer, the
greater the delay in release of the chewing gum flavor thereby
enhancing the consumer's perception of a sequential flavor
release.
[0372] In one embodiment, a multilayered confectionery comprises a
sugar-free candy layer having a high level of food acid and a
chewing gum layer comprising a high level of cooling agents where
the amounts of food acid and cooling agent provides an enhanced
flavor effect. When fruit flavors are used in either the sugar-free
candy or the chewing gum, the multilayered confectionery provides a
fruit flavor that is richer, more natural and true to the fruit
flavor without the need to have high levels of food acid in both
the candy and chewing gum. Within this embodiment, the chewing gum
comprises about 0.1 to about 0.5% w/w cooling agent by weight of
the chewing gum, specifically about 0.2 to about 0.4, and yet more
specifically about 0.25 to about 0.3% w/w. Also within this
embodiment, the sugar-free candy comprises about 1.0 to about 3.75%
w/w food acid by weight of the candy portion, specifically about
1.5 to about 3.5, and yet more specifically about 2.0 to about
2.75% w/w. Within this embodiment, the sugar-free candy layer
comprises a composition comprising a base portion comprising
mannitol and hydrogenated starch hydrolysate syrup, optionally a
fondant portion comprising mannitol and hydrogenated starch
hydrolysate syrup, a texturizing agent, a fat, a softener, and a
flavor. Also within this embodiment, the level of flavor excluding
cooling agents in the chewing gum portion is kept low since the
enhanced effect on overall flavor provided by high level of food
acid in the candy and high level of cooling agent in the chewing
gum was reduced when the chewing gum flavor level was above 2.5%
w/w by weight of the chewing gum.
[0373] In one embodiment, a multilayered confectionery comprises a
sugar-free candy layer having a high level of flavor and a chewing
gum layer comprising a low level of flavor, wherein the
confectionery provides a balanced upfront and long lasting flavor
profile. The term flavor within this embodiment excludes cooling
agent. Within this embodiment, the chewing gum comprises about 1.5
to about 2.2% w/w flavor by weight of the chewing gum, specifically
about 1.6 to about 2.0, and yet more specifically about 1.8 to
about 1.9% w/w. Also within this embodiment, the sugar-free candy
comprises about 1.5 to about 3.0% w/w flavor by weight of the candy
portion, specifically about 1.8 to about 2.8, and yet more
specifically about 2.0 to about 2.5% w/w. Due to the highly soluble
nature of the candy, it was expected that lower levels of flavor
would be needed in the candy and high levels of flavor in the
chewing gum in order to get both an upfront burst of flavor and a
long lasting flavor profile. However, it was observed that lower
levels of flavor in the chewing gum and higher levels of flavor in
the candy provided such a flavor profile. Within this embodiment,
the sugar-free candy layer comprises a composition comprising a
base portion comprising mannitol and hydrogenated starch
hydrolysate syrup, optionally a fondant portion comprising mannitol
and hydrogenated starch hydrolysate syrup, a texturizing agent, a
fat, a food acid, a softener, and a flavor.
[0374] In one embodiment, a multilayered confectionery comprises a
sugar-free candy layer having a high level of food acid and high
level of flavor and a chewing gum layer comprising a high level of
cooling agents and a low level of flavor. The term flavor within
this embodiment excludes cooling agent. Within this embodiment, the
chewing gum comprises about 0.1 to about 0.5% w/w cooling agent by
weight of the chewing gum, specifically about 0.2 to about 0.4, and
yet more specifically about 0.25 to about 0.3% w/w; and further
wherein the chewing gum comprises about 1.5 to about 2.2% w/w
flavor excluding cooling agent by weight of the chewing gum,
specifically about 1.6 to about 2.0, and yet more specifically
about 1.8 to about 1.9% w/w. Also within this embodiment, the
sugar-free candy comprises about 1.0 to about 3.75% w/w food acid
by weight of the candy portion, specifically about 1.5 to about
3.5, and yet more specifically about 2.0 to about 2.75% w/w; and
further comprises about 1.5 to about 3.0% w/w flavor by weight of
the candy portion, specifically about 1.8 to about 2.8, and yet
more specifically about 2.0 to about 2.5% w/w. Within this
embodiment, the sugar-free candy layer comprises a composition
comprising a base portion comprising mannitol and hydrogenated
starch hydrolysate syrup, optionally a fondant portion comprising
mannitol and hydrogenated starch hydrolysate syrup, a texturizing
agent, a fat, a softener, and a flavor.
[0375] In one embodiment, a multilayered confectionery comprises a
sugar-free candy layer and a chewing gum layer, wherein the
confectionery provides a longer lasting taste profile as compared
to a similar confectionery containing only the chewing gum or only
the sugar-free candy layer. Within this embodiment, the sugar-free
candy layer comprises a composition comprising a base portion
comprising mannitol and hydrogenated starch hydrolysate syrup,
optionally a fondant portion comprising mannitol and hydrogenated
starch hydrolysate syrup, a texturizing agent, a fat, a food acid,
a softener, and a flavor. It was expected that the candy layer
would provide an upfront taste burst due to its highly soluble
property. Rather than the upfront taste dissipating quickly,
unexpectedly a longer lasting taste was experienced.
[0376] The candy layer and the gum layer of the multilayered
confectionery can each contain a color to accentuate the different
layers of candy and gum. A contrast of a dark color for the candy
and a lighter color for the gum layer allows for the distinct
visual appearance of each layer. Alternatively, the candy can be
prepared in a lighter color than the gum layer.
[0377] In one embodiment where the multilayered compositions
provide visually distinct portions of the confectionery component
and the chewing gum component, the visually distinction is made by
a color difference, or the use of a glitter, pearlescent pigments,
and the like. The color, glitter, or pearlescent pigment can be
used in the confectionery component, the chewing gum component, or
both.
[0378] In one embodiment, a multilayered confectionery comprises a
sugar-free candy layer comprising an amount of texturizing agent
such as gelatin and a chewing gum layer, wherein the multilayered
confectionery provides a bouncier chew as compared to a similar
confectionery containing a sugar-free candy layer free of the
texturizing agent. Within this embodiment, the sugar-free candy
layer comprises a composition comprising a base portion comprising
mannitol and hydrogenated starch hydrolysate syrup, optionally a
fondant portion comprising mannitol and hydrogenated starch
hydrolysate syrup, a texturizing agent, a fat, a food acid, a
softener, and a flavor. The presence of the texturizing agent in
the sugar-free candy layer has been found to contribute to a
bouncier chew to the resulting chewing gum when the multilayered
confectionery is consumed.
[0379] In several embodiments, a mannitol chewy, pulled
confectionery composition comprises a cooked base portion
comprising about 3 to about 20% w/w (dry) mannitol, specifically
about 8 to about 18, and more specifically about 10 to about 15%
w/w (dry) based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water; and a fondant
portion comprising about 47 to about 65 w/w % (dry) mannitol,
specifically about 50 to about 62, and more specifically about 53
to about 59 based on the total weight of the fondant portion, a
hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about 8.0,
specifically about 5 to about 7.5, more specifically about 5.5 to
about 7, and yet more specifically about 6-6.5%.
[0380] Within these embodiments the mannitol cooked base portion
comprises about 80 to about 97% w/w (dry) hydrogenated starch
hydrolysate syrup, specifically about 82 to about 92, and more
specifically about 85 to about 90% w/w (dry) based on the total
weight of the base portion; and the fondant portion comprises about
15 to about 28% w/w (dry) hydrogenated starch hydrolysate syrup,
specifically about 17 to about 25, and more specifically about 19
to about 22% w/w (dry) based on the total weight of the fondant
portion; and 15 to about 28% w/w (dry) sorbitol syrup, specifically
about 17 to about 25, and more specifically about 19 to about 22%
w/w (dry) based on the total weight of the fondant portion.
[0381] Further within these embodiments the total amount of a
cooked base portion present in the confectionery composition is
about 68 to about 78% w/w, specifically about 70 to about 76% w/w,
and more specifically about 72 to about 74% w/w of the
confectionery composition. The fondant can be present in an amount
of about 2.0 to about 15.0% w/w, specifically about 6.0 to about
10% w/w of the mannitol confectionery composition.
[0382] The mannitol chewy, pulled confectionery composition may
further comprises a texturizing agent, a fat, an emulsifier, an
additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, a food acid or salt thereof, or a combination
thereof, as previously discussed. For example, the mannitol chewy,
pulled confectionery composition may comprise a food acid or salt
thereof in an amount of about 0.5 to about 4.0% w/w of the
confectionery composition; a flavor in an amount of about 0.3 to
about 3.0% w/w of the confectionery composition; a texturizing
agent in an amount of about 1.0 to about 2.0% w/w of the
composition; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
composition; lecithin in an amount of about 0.01 to about 0.1% w/w
of the composition; or a glyceryl monostearate in an amount of
about 0.1 to about 0.4% w/w of the composition.
[0383] Further within these embodiments, the mannitol chewy, pulled
confectionery composition exhibits a water activity of about 0.38
to about 0.50.
[0384] In several embodiments, a method of preparing a mannitol
chewy confectionery composition comprises cooking a base portion
comprising about 3 to about 20% w/w (dry) mannitol, specifically
about 8 to about 18, and more specifically about 10 to about 15%
w/w (dry) mannitol based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water to a temperature
of about 125 to about 150, specifically about 128 to about 147, and
more specifically about 131 to about 144.degree. C. to form a
cooked base portion; cooling the cooked base portion to form a
cooled base portion; and mixing the cooled base portion and a
fondant portion to form a final mixture, wherein the fondant
portion comprises about 47 to about 65 w/w % (dry) mannitol,
specifically about 50 to about 62, and more specifically about 53
to about 59 w/w % (dry) mannitol based on the total weight of the
fondant portion, a hydrogenated starch hydrolysate syrup, water,
and optionally further comprising a sorbitol syrup. Within these
embodiments, the method may further comprise adding to the cooked
base portion a texturizing agent and optionally a fat/oil, a food
acid or salt thereof, a flavor, or a combination thereof prior to
mixing the cooled base portion and a fondant portion; and pulling
the final mixture to form a confectionery composition.
[0385] In several embodiments, a isomalt GS chewy, pulled
confectionery composition comprises a cooked base portion
comprising about 18 to about 48% w/w (dry) isomalt GS, specifically
about 22 to about 45, and more specifically about 28 to about 42%
w/w (dry) based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water; and a fondant
portion comprising about 57 to about 77 w/w % (dry) isomalt GS,
specifically about 61 to about 73, and more specifically about 64
to about 69 based on the total weight of the fondant portion, a
hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.3 to about 8.8,
specifically about 5 to about 7.5, more specifically about 5.5 to
about 7, and yet more specifically about 6-6.5%.
[0386] Within these embodiments the isomalt GS cooked base portion
comprises about 52 to about 82% w/w (dry) hydrogenated starch
hydrolysate syrup, specifically about 55 to about 78, and more
specifically about 58 to about 72% w/w (dry) based on the total
weight of the base portion; and the fondant portion comprises about
11 to about 23% w/w (dry) hydrogenated starch hydrolysate syrup,
specifically about 13 to about 22, and more specifically about 15
to about 19% w/w (dry) based on the total weight of the fondant
portion; and 11 to about 23% w/w (dry) sorbitol syrup, specifically
about 13 to about 22, and more specifically about 15 to about 19%
w/w (dry) based on the total weight of the fondant portion.
[0387] Further within these embodiments the total amount of a
cooked base portion present in the confectionery composition is
about 68 to about 78% w/w, specifically about 70 to about 76% w/w,
and more specifically about 72 to about 74% w/w of the
confectionery composition. The fondant can be present in an amount
of about 2.0 to about 15.0% w/w, specifically about 6.0 to about
10% w/w of the isomalt GS confectionery composition.
[0388] The isomalt GS chewy, pulled confectionery composition may
further comprises a texturizing agent, a fat, an emulsifier, an
additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, a food acid or salt thereof, or a combination
thereof, as previously discussed. For example, the isomalt GS
chewy, pulled confectionery composition may comprise a food acid or
salt thereof in an amount of about 0.5 to about 4.0% w/w of the
confectionery composition; a flavor in an amount of about 0.3 to
about 3.0% w/w of the confectionery composition; a texturizing
agent in an amount of about 1.0 to about 2.0% w/w of the
composition; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
composition; lecithin in an amount of about 0.01 to about 0.1% w/w
of the composition; or a glyceryl monostearate in an amount of
about 0.1 to about 0.4% w/w of the composition.
[0389] Further within these embodiments, the isomalt GS chewy,
pulled confectionery composition exhibits a water activity of about
0.38 to about 0.50.
[0390] In several embodiments, the isomalt comprises about 75 to
about 80% w/w of 1,6-GPS based on the total weight of the
isomalt.
[0391] In several embodiments, a method of preparing a isomalt GS
chewy confectionery composition comprises cooking a base portion
comprising about 18 to about 48% w/w (dry) isomalt GS, specifically
about 22 to about 45, and more specifically about 28 to about 42%
w/w (dry) isomalt GS based on the total weight of the base portion,
a hydrogenated starch hydrolysate syrup, and water to a temperature
of about 125 to about 150, specifically about 128 to about 147, and
more specifically about 131 to about 144.degree. C. to form a
cooked base portion; cooling the cooked base portion to form a
cooled base portion; and mixing the cooled base portion and a
fondant portion to form a final mixture, wherein the fondant
portion comprises about 57 to about 77 w/w % (dry) isomalt GS,
specifically about 61 to about 73, and more specifically about 64
to about 69 w/w % (dry) isomalt GS based on the total weight of the
fondant portion, a hydrogenated starch hydrolysate syrup, water,
and optionally further comprising a sorbitol syrup. Within these
embodiments, the method may further comprise adding to the cooked
base portion a texturizing agent and optionally a fat/oil, a food
acid or salt thereof, a flavor, or a combination thereof prior to
mixing the cooled base portion and a fondant portion; and pulling
the final mixture to form a confectionery composition.
[0392] In several embodiments, a erythritol chewy, pulled
confectionery composition comprises a cooked base portion
comprising about 3 to about 48% w/w (dry) erythritol, specifically
about 10 to about 38, and more specifically about 20 to about 28%
w/w (dry) based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water; and a fondant
portion comprising about 57 to about 77 w/w % (dry) erythritol,
specifically about 61 to about 73, and more specifically about 64
to about 69 based on the total weight of the fondant portion, a
hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about 9.0,
specifically about 5 to about 8.5, more specifically about 5.5 to
about 7.5, and yet more specifically about 6-7%.
[0393] Within these embodiments the erythritol cooked base portion
comprises about 52 to about 97% w/w (dry) hydrogenated starch
hydrolysate syrup, specifically about 62 to about 90, and more
specifically about 72 to about 80% w/w (dry) based on the total
weight of the base portion; and the fondant portion comprises about
11 to about 23% w/w (dry) hydrogenated starch hydrolysate syrup,
specifically about 13 to about 21, and more specifically about 15
to about 19% w/w (dry) based on the total weight of the fondant
portion; and 11 to about 23% w/w (dry) sorbitol syrup, specifically
about 13 to about 21, and more specifically about 15 to about 19%
w/w (dry) based on the total weight of the fondant portion.
[0394] Further within these embodiments the total amount of a
cooked base portion present in the confectionery composition is
about 68 to about 78% w/w, specifically about 70 to about 76% w/w,
and more specifically about 72 to about 74% w/w of the
confectionery composition. The fondant can be present in an amount
of about 2.0 to about 15.0% w/w, specifically about 6.0 to about
10% w/w of the erythritol confectionery composition.
[0395] The erythritol chewy, pulled confectionery composition may
further comprises a texturizing agent, a fat, an emulsifier, an
additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, a food acid or salt thereof, or a combination
thereof, as previously discussed. For example, the erythritol
chewy, pulled confectionery composition may comprise a food acid or
salt thereof in an amount of about 0.5 to about 4.0% w/w of the
confectionery composition; a flavor in an amount of about 0.3 to
about 3.0% w/w of the confectionery composition; a texturizing
agent in an amount of about 1.0 to about 2.0% w/w of the
composition; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
composition; lecithin in an amount of about 0.01 to about 0.1% w/w
of the composition; or a glyceryl monostearate in an amount of
about 0.1 to about 0.4% w/w of the composition.
[0396] Further within these embodiments, the erythritol chewy,
pulled confectionery composition exhibits a water activity of about
0.38 to about 0.50.
[0397] In several embodiments, a method of preparing a erythritol
chewy confectionery composition comprises cooking a base portion
comprising about 3 to about 48% w/w (dry) erythritol, specifically
about 10 to about 38, and more specifically about 20 to about 28%
w/w (dry) erythritol based on the total weight of the base portion,
a hydrogenated starch hydrolysate syrup, and water to a temperature
of about 125 to about 150, specifically about 128 to about 147, and
more specifically about 131 to about 144.degree. C. to form a
cooked base portion; cooling the cooked base portion to form a
cooled base portion; and mixing the cooled base portion and a
fondant portion to form a final mixture, wherein the fondant
portion comprises about 57 to about 77 w/w % (dry) erythritol,
specifically about 61 to about 73, and more specifically about 64
to about 69 w/w % (dry) erythritol based on the total weight of the
fondant portion, a hydrogenated starch hydrolysate syrup, water,
and optionally further comprising a sorbitol syrup. Within these
embodiments, the method may further comprise adding to the cooked
base portion a texturizing agent and optionally a fat/oil, a food
acid or salt thereof, a flavor, or a combination thereof prior to
mixing the cooled base portion and a fondant portion; and pulling
the final mixture to form a confectionery composition.
[0398] In several embodiments, a xylitol chewy, pulled
confectionery composition comprises a cooked base portion
comprising about 1 to about 15% w/w (dry) xylitol, specifically
about 3 to about 12, and more specifically about 5 to about 10% w/w
(dry) based on the total weight of the base portion, a hydrogenated
starch hydrolysate syrup, and water; and a fondant portion
comprising about 90 to about 100 w/w % (dry) xylitol, specifically
about 92 to about 99, and more specifically about 94 to about 97
w/w % based on the total weight of the fondant portion, optionally
a hydrogenated starch hydrolysate syrup, water, and optionally
further comprising a sorbitol syrup; wherein the confectionery
composition comprises a moisture content of about 4.5 to about 9.0,
specifically about 5 to about 8.5, more specifically about 5.5 to
about 7.5, and yet more specifically about 6-7%.
[0399] Within these embodiments the xylitol cooked base portion
comprises about 85 to about 99% w/w (dry) hydrogenated starch
hydrolysate syrup, specifically about 88 to about 97, and more
specifically about 90 to about 95% w/w (dry) based on the total
weight of the base portion; and the fondant portion comprises about
0.1 to about 10% w/w (dry) hydrogenated starch hydrolysate syrup,
specifically about 1 to about 8, and more specifically about 3 to
about 6% w/w (dry) based on the total weight of the fondant
portion.
[0400] Further within these embodiments the total amount of a
cooked base portion present in the confectionery composition is
about 68 to about 78% w/w, specifically about 70 to about 76% w/w,
and more specifically about 72 to about 74% w/w of the
confectionery composition. The fondant can be present in an amount
of about 2.0 to about 15.0% w/w, specifically about 6.0 to about
10% w/w of the xylitol confectionery composition.
[0401] The xylitol chewy, pulled confectionery composition may
further comprises a texturizing agent, a fat, an emulsifier, an
additional sweetener, a sensate, a flavor, a color, a functional
ingredient, a gas, an abrasive, particles of a second
confectionery, a food acid or salt thereof, or a combination
thereof, as previously discussed. For example, the xylitol chewy,
pulled confectionery composition may comprise a food acid or salt
thereof in an amount of about 0.5 to about 4.0% w/w of the
confectionery composition; a flavor in an amount of about 0.3 to
about 3.0% w/w of the confectionery composition; a texturizing
agent in an amount of about 1.0 to about 2.0% w/w of the
composition; a fat having a melting point of about 35 to about
40.degree. C. in an amount of about 3.0 to about 4.0% w/w of the
composition; lecithin in an amount of about 0.01 to about 0.1% w/w
of the composition; or a glyceryl monostearate in an amount of
about 0.1 to about 0.4% w/w of the composition.
[0402] Further within these embodiments, the xylitol chewy, pulled
confectionery composition exhibits a water activity of about 0.38
to about 0.50.
[0403] In several embodiments, a method of preparing a xylitol
chewy confectionery composition comprises cooking a base portion
comprising about 1 to about 15% w/w (dry) xylitol, specifically
about 3 to about 12, and more specifically about 5 to about 10% w/w
(dry) xylitol based on the total weight of the base portion, a
hydrogenated starch hydrolysate syrup, and water to a temperature
of about 125 to about 150, specifically about 128 to about 147, and
more specifically about 131 to about 144.degree. C. to form a
cooked base portion; cooling the cooked base portion to form a
cooled base portion; and mixing the cooled base portion and a
fondant portion to form a final mixture, wherein the fondant
portion comprises about 90 to about 100 w/w % (dry) xylitol,
specifically about 92 to about 99, and more specifically about 94
to about 97 w/w % (dry) xylitol based on the total weight of the
fondant portion, a hydrogenated starch hydrolysate syrup, water,
and optionally further comprising a sorbitol syrup. Within these
embodiments, the method may further comprise adding to the cooked
base portion a texturizing agent and optionally a fat/oil, a food
acid or salt thereof, a flavor, or a combination thereof prior to
mixing the cooled base portion and a fondant portion; and pulling
the final mixture to form a confectionery composition.
[0404] The foregoing chewy, pulled mannitol, isomalt GS,
erythritol, and xylitol confectionery compositions can be prepared
into multilayered confectionery as disclosed herein. In several
embodiments, a multilayered confectionery comprises a candy layer
comprising a chewy, pulled mannitol, isomalt GS, erythritol, or
xylitol confectionery composition; and a chewing gum layer
comprising an elastomer; wherein a first surface of the candy layer
is in contiguous contact with a surface of the chewing gum
layer.
[0405] Within these embodiments, the water activity of the candy
layer is within about 10% of the water activity of the chewing gum
layer. Further within these embodiments, the confectionery
comprises about 20 to about 40% w/w of the candy layer and about 60
to about 80% w/w of the chewing gum layer based on the combined
weight of candy layer and chewing gum layer.
[0406] Still further within these embodiments, the multilayered
confectionery further comprises a second chewing gum layer
comprising an elastomer, wherein a surface of the second chewing
gum layer is in contiguous contact with a second surface of the
candy layer.
[0407] In additional embodiments of the multilayered confectionery,
the chewing gum layer comprises about 0.1 to about 0.5% w/w cooling
agent by weight of the chewing gum layer; and the candy layer
comprises about 1.0 to about 3.75% w/w food acid by weight of the
candy layer. In other embodiments, the chewing gum layer comprises
about 1.5 to about 2.2% w/w flavor by weight of the chewing gum
layer; and the candy layer comprises about 1.5 to about 3.0% w/w
flavor by weight of the candy layer.
[0408] In other embodiments, a method of making a multilayered
confectionery comprises preparing a mannitol, isomalt GS,
erythritol, or xylitol candy layer comprising the confectionery
compositions previously discussed; preparing a chewing gum layer
comprising an elastomer; forming a multilayered confectionery
wherein a first surface of the candy layer is in contiguous contact
with a surface of the chewing gum layer; optionally preparing a
second chewing gum layer comprising elastomer, wherein a surface of
the second gum layer is in contiguous contact with a second surface
of the candy layer. The method may further comprise the temperature
of the candy layer and chewing gum layer be at least 40.degree. C.
when formed into the multilayered confectionery.
[0409] 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
Sugar-Free Confectionery: Chewy (A-D), Crunchy (E-F)
TABLE-US-00002 [0410] TABLE 1 A B C D E F Component % by weight
PreCook Candy Base 75-81 74-80 70-85 70-85 72-84 70-85 Isomalt GS
(38-42.sup.a) (38-42.sup.a) -- -- (60-70.sup.a) -- Mannitol -- --
(15-25.sup.a) (15-25.sup.a) -- (75-85.sup.a) Lycasin .RTM.
(58-62.sup.a) (58-62.sup.a) (75-85.sup.a) (75-85.sup.a)
(30-40.sup.a) (15-25.sup.a) Water .sup. (3.5-4.5.sup.b) .sup.
(2-3.sup.b) .sup. (3-6.sup.b) .sup. (3-6.sup.b) .sup. (3-6.sup.b)
.sup. (3-6.sup.b) Color Solution FD&C color 0-0.05 0-0.05
0-0.05 0-0.05 0-0.05 0-0.05 Water .sup. 0-0.2 .sup. 0-0.2 .sup.
0-0.2 .sup. 0-0.2 .sup. 0-0.2 .sup. 0-0.2 Post Cook Fat/Lecithin
Hydrogenated 3.8-4.2 3.8-4.2 3.5-4.5 3.5-4.5 3.5-4.5 3.5-4.5
Coconut Oil Lecithin 0.03-0.07 0.03-0.07 .sup. 0-0.1 .sup. 0-0.1
.sup. 0-0.1 .sup. 0-0.1 (Distilled) Glycerol 0.1-0.5 0.1-0.5 .sup.
0-0.5 .sup. 0-0.5 .sup. 0-0.5 .sup. 0-0.5 Monostearate Flavor
0.5-3.sup. 0.5-3.sup. 1-3 1-3 1-3 1-3 Acid Malic acid 1.0-1.4
1.0-1.4 0-4 0-4 0-4 0-4 Citric acid 2.1-2.5 2.1-2.5 0-4 0-4 0-4 0-4
Sodium citrate .sup. 0-0.5 .sup. 0-0.5 .sup. 0-0.5 .sup. 0-0.5
.sup. 0-0.5 .sup. 0-0.5 dihydrate granular Gelatin Solution
Gelatine 125 Bloom 1.25-1.75 2.1-3.1 -- -- -- -- Gelatine 250 Bloom
-- -- 0-3 0-3 -- -- Water 1.75-2.75 3.5-4.5 3.5-4.5 3.5-4.5 -- --
Fondant Isomalt (ST-PF) 2.5-4.0 2.5-4.0 -- -- 2.5-4.0 -- Mannitol
-- -- 1.0-4.0 -- -- 1.0-4.0 Lycasin .RTM. .sup. 1-1.5 .sup. 1-1.5
.sup. 0-1.5 -- .sup. 1-1.5 .sup. 0-1.5 Water 0.2-0.6 0.2-0.6
0.2-0.6 -- 0.2-0.6 0.2-0.6 Total 100.0 100.0 100.0 100.0 100.0
100.0 .sup.adry percent weight of candy base .sup.bmoisture content
after cook
[0411] The candy base is prepared by combining the candy base
ingredients and color solution and cooking to about 135.degree. C.
(about 137.degree. C. for crunchy formulations E and F) in a
kettle. A 20'' vacuum is pulled on the cooked mixture that is then
transferred to another mixing bowl within about three minutes. Fat,
lecithin, glycerol monostearate, and pre-soaked gelatin is added
once the temperature of the cooked mixture reaches below
100.degree. C. and mixing continues for about ten minutes. The acid
blend is then added with an additional five minutes of mixing. The
flavor is added and mixed for about five minutes. The resulting
mixture is dropped to a cooling table and allowed to cool to about
45-50.degree. C. Separately, a fondant is prepared by intensely
mixing the fondant polyols with water. The fondant is added to the
cooled mixture and the entire mass is pulled to a desired
consistency: about ten minutes for a chewy candy and about four
minutes for a crunchy candy. The tempered material is allowed to
stand at about 34-36.degree. C. for at least eight hours.
Example 2
Sugar-Based and Sugar-Free Chewing Gum Compositions
TABLE-US-00003 [0412] TABLE 2 % by weight Component A B C D E Gum
Base* 30-40 32-42 20-40 18-25 35-38 Lecithin 0.25-0.75 0.25-0.75
0.25-0.75 0.25-1.0 -- Acetylated 0 0.50-0.60 -- -- -- monoglycrides
Glycerin 0 2.0-3.5 2.0-3.5 1.0-3.5 .sup. 0-0.5 talc .sup. 0-5.0 0
-- -- -- Lycasin .RTM. .sup. 0-2.0 0 -- -- -- 80/55 Maltitol
35.0-45.0 35.0-45.0 -- -- -- (ROQUETTE, P35SK) Sorbitol 5.0-15.0
5.0-15.0 -- -- -- Powder NF/FCC (ROQUETTE, P60W) Sucrose (sugar) --
-- 55-65 58-65 50-56 Corn syrup -- -- 5.0-15 13.-20 7.0-10 Flavor
0.5-4.0 0.5-4.0 0.5-4.0 0.5-2.0 0.5-2.0 Acid .sup. 0-2.0 .sup.
0-2.0 .sup. 0-2.0 .sup. 0-2.0 .sup. 0-2.0 Color .sup. 0-0.5 .sup.
0-0.5 .sup. 0-0.5 .sup. 0-0.5 .sup. 0-0.5 High intensity 0.1-5.0
0.1-5.0 .sup. 0-5.0 .sup. 0-2.0 -- Sweetener Total 100 100 100 100
100 *gum base may include a filler such as, for example talc,
dicalcium phosphate, and calcium carbonate
[0413] Formulation A is prepared by melting base at a temperature
of about 90.degree. C. Once melted, lecithin, talc and lycasin is
added to the base with mixing. The sugar polyols are then added and
mixed for three minutes. Flavor, acid and color are added and mixed
for about three minutes. Once the temperature of the mixture drops
to 48.degree. C. or less, additional flavor and high intensity
sweeteners are added with mixing for about three minutes.
[0414] Formulation B is prepared by mixing half the amount of
maltitol with the sorbitol and color in a standard mixer. Gum base
heated to about 88.degree. C. (kettle temperature about 90.degree.
C.) is added along with the lecithin and acetylated monolycerides
and mixed for about four minutes. Glycerin, flavor and remaining
maltitol is added and mixed for about three minutes. Once the
temperature of the mixture drops to 48.degree. C. or less, acid,
additional flavor and high intensity sweeteners are added with
mixing for about three minutes.
[0415] Formulations C-D are prepared by melting the base at a
temperature of about 90.degree. C. Once melted, the softener(s) are
added to the base with mixing. The sugar and corn syrup are then
added and mixed followed by the addition of the remaining
ingredients to form a homogenous mixture.
[0416] The above mixing times are approximate and the mixture can
be mixed longer as necessary.
Example 3
Candy-Gum Composition, Laminate
[0417] A multilayered laminate of a sugar-free confectionery layer
and a chewing gum layer is prepared by a coextrusion process or a
laminate process. In the coextrusion process, a chewing gum
formulation of Example 2 is loaded into a first hopper and
optionally a third hopper, and a confectionery composition of
Example 1 is loaded into a second hopper. The confectionery and
chewing gum are coextruded to form a bilayer or trilayer composite
containing about 30% w/w sugar-free confectionery and about 70% w/w
chewing gum. The resulting layered structure is formed into the
desired final shape employing conventional techniques, e.g., cut
into sticks or other shapes and optionally further packaged.
Example 4
Sugar-Free Confectionery: Chewy, Mannitol Fondant
[0418] Several chewy candy formulations were prepared with a
mannitol fondant to explore the parameters contributing to a chewy
candy having good body (low ooze when prepared into multilayered
format with sugar-free chewing gum layers) and good chewiness. The
formulations explored are provided in Tables 3 and 4. The chewy
candy was prepared by weighing and mixing the mannitol and
Lycasin.RTM. of the candy base portion, followed by the addition of
oil, glycerol monostearate, and lecithin with mixing and
transferred to a pre-cooker set at a temperature of about
100.degree. C. A mixture of water and colorant is added and the
resulting mixture is cooked to a temperature indicated in the
Tables (about 126 to about 145.degree. C.) with a vacuum pulled on
the cooked mixture of about 3 inches Hg. Once the target cook
temperature is achieved, the candy mass is discharged and mixed
with a gelatin mixture. The acid blend/sodium citrate is then added
with additional mixing. The flavor is then added with mixing. The
resulting mixture is dropped to a cooling table and allowed to cool
to about 45-50.degree. C. An amount of fondant is added to the
cooled mixture and the entire mass is pulled for a time as
indicated in the tables.
[0419] The fondant used in the formulations was prepared a day in
advance by cooking a solution of 26.5% w/w (37% dry) mannitol,
13.3% w/w water, and 60.2% w/w (63% dry) Lycasin to 104.5.degree.
C. The fondant was stored at room temperature prior to use.
[0420] The sugar-free chewy confectioneries of Tables 3 and 4 were
analyzed for density, water activity, viscosity, moisture/pH, and
texture.
[0421] Density was measured for the chewy candy material using a
large graduated cylinder in which a known weight of candy was
quickly submerged in water and the volume change was recorded.
[0422] Water activity was measured for the chewy candy material
with a water activity meter.
[0423] Viscosity was measured for the chewy candy material by the
height difference of a candy sample after one hour. A known weight
of candy was filled into a measuring cup and turned upside down on
a tray. The candy height is measured after one hour.
[0424] Moisture for the chewy candy material was determined by the
Karl Fischer method.
[0425] Each chewy candy formulation was processed into a three
layer laminate with chewing gum formula as provided in Table 2A of
Example 2. A trilayer composite was formed by coextrusion
containing about 25% w/w center chewy candy layer, and about 75%
w/w chewing gum in the form of two outer layers "sandwiching" the
chewy candy layer. Both the chewy candy and the chewing gum are
independently passed through their own separate preextruders prior
to feeding into a main extruder for coextrusion. Processing
parameters for the extruders are provided in the table below:
TABLE-US-00004 Chewing gum pre-extruder nozzle 44-50.degree. C.
temperature Chewing gum pre-extruder barrel 38-42.degree. C.
temperature Chewing gum pre-extruder amps 12-14 amps Chewing gum
pre-extruder speed 2-4 rpm Chewing gum pre-cooling condition
19-21.degree. C. Main extruder nozzle temperature 43-47.degree. C.
Main extruder barrel temperature 43-47.degree. C. Main extruder
amps 2.5 amps Main extruder speed 3.5-4.5 rpm Candy extruder nozzle
temperature 33-37.degree. C. Candy extruder barrel temperature
33-37.degree. C. Candy extruder amps 3-4 amps Candy extruder speed
11.5-13.5 rpm
[0426] The chewy candy layer of each laminate was analyzed for
texture and ooze/crunchiness. Texture was measured using a texture
analyzer (Stable Micro System Texture Analyzer, Plus Upgrade;
Plunger: 4 mm cylinder; Approach speed: 1 mm/sec; Penetration
distance: 4.3 mm; Sample preparation: sample conditioned at
25.degree. C. for at least four hours). A sample piece of the three
layer laminate measuring 35 mm long.times.5.5 mm
thickness.times.12.5 mm width is placed under the probe with the
sample resting along its length and width. The probe is gradually
lowered and applies compressive force parallel to its thickness and
perpendicular to the face measuring 35 mm long.times.12.5 mm wide.
Force is measured as a function of time until the probe penetrates
the sample by 3 mm. The measurements are performed at room
temperature (about 21.degree. C.) upon a 25.degree. C. conditioned
sample and the results are provided in grams. The time from
production of the chewy candy to testing is indicated in the
tables.
[0427] Ooze/crunchiness was measured by two individuals after
production and over time. The product at room temperature (about
21.degree. C.) was measured for sensory parameters based on a scale
of 1 to 5, where 1 is good/desirable and 5 was bad/unacceptable.
For ooze, 1=very good, 5=very bad oozing. For crunchiness, 1=very
soft, 5=very crunchy or hard. The time from production of the chewy
candy to testing is indicated in the tables.
TABLE-US-00005 TABLE 3 4-1 4-2 4-3 4-4 4-5 Cook 138 C. Cook 126 C.
Cook 145 C. Cook 145 C. Cook 126 C. Pull time 6 Pull time 10 Pull
time 4 Pull time 0 Pull time 10 minutes minutes minutes minutes
minutes Component % by weight PreCook Candy Base 86.5 93.0 85.0
89.3 81.6 Mannitol 9.5 20.5 18.7 -- -- Lycasin .RTM. 80/55 77.0
72.6 66.3 89.3 81.6 HDS Water.sup.a 4.1 8.0 8.0 -- -- Color
Solution FD&C color 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water
0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook Fat/Lecithin Hydrogenated
4.1 4.5 4.1 4.1 3.8 Coconut Oil or Palm Oil Lecithin 0.052 0.056
0.051 0.053 0.048 (Distilled) Glycerol 0.31 0.33 0.31 0.31 0.29
Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid
Malic acid 0.8 -- -- 1.6 1.6 Citric acid 1.2 -- -- 2.4 2.4 Sodium
citrate 0.65 -- -- -- -- Gelatin Solution Gelatine 250 Bloom 1.25
1.5 1.0 1.5 1.0 Water 1.85 1.85 1.85 1.85 1.85 Fondant Mannitol
2.14 -- 4.2 -- 4.0 Lycasin .RTM. 80/55 2.4 -- 4.74 -- 4.5 HDS Water
0.51 -- 0.99 -- 0.95 Total 100.0 100.0 100.0 100.0 100.0 Properties
Density 1.22-1.26 1.25 1.34 1.40 1.14 (grams/centimeter.sup.3,
average) Water Activity (at 0.38-0.40 0.38 0.39 0.35 0.41 20.4-21.0
C., average) Viscosity 43.4-50.4 74.9 72.5 30.0 11.9 (millimeter)
Moisture (%, 5.07-5.43 6.55 6.52 3.71 7.44 average) pH (Average)
2.25-2.56 3.76 4.18 1.75 2.04 Crunchy (after 4-6 3 1 2 5 1 days)
Crunchy (after 4 1 3 5 1 about 4 weeks) Ooze (after 4-6 days) 1 4 2
1 5 Ooze (after about 4 1 4 2 1 5 weeks) Texture by TA 4248-4307
3156 5519 7493 3361 (grams) after 4-6 days .sup.aadded water
present in base
TABLE-US-00006 TABLE 4 4-6 4-7 4-8 4-9 4-10 Cook 145 C. Cook 126 C.
Cook 126 C. Cook 145 C. Cook 138 C. Pull time 10 Pull time 0 Pull
time 4 Pull time 10 Pull time 10 minutes minutes minutes minutes
minutes Component % by weight PreCook Candy Base 80.0 88.5 82.7
91.4 82.5 Mannitol 17.6 19.5 -- -- 9.1 Lycasin .RTM. 80/55 62.4
69.0 82.7 91.4 73.5 HDS Water.sup.a 8.0 8.0 -- -- 4.1 Color
Solution FD&C color 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water
0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook Fat/Lecithin Hydrogenated
3.8 4.2 3.9 4.3 3.9 Coconut Oil or Palm Oil Lecithin 0.048 0.054
0.049 0.054 0.049 (Distilled) Glycerol 0.29 0.32 0.29 0.32 0.29
Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid
Malic acid 1.6 1.6 0.4 0.4 0.8 Citric acid 2.4 2.4 0.6 0.6 1.2
Sodium citrate 1.3 1.3 1.3 1.3 0.65 Gelatin Solution Gelatine 250
Bloom 1.5 1.0 1.5 1.0 1.25 Water 1.85 1.85 1.85 1.85 1.85 Fondant
Mannitol 4.0 -- 4.01 -- 4.08 Lycasin .RTM. 80/55 4.5 -- 4.6 -- 4.6
HDS Water 0.94 -- 0.97 -- 0.96 Total 100.0 100.0 100.0 100.0 100.0
Properties Density 1.33 1.39 1.27 1.20 1.14
(grams/centimeter.sup.3, average) Water Activity (at 0.40 0.42 0.43
0.38 0.37 20.4-21.0 C., average) Viscosity 68.2 7.4 8.5 31.3 14.4
(millimeter) Moisture (%, 5.55 6.71 7.96 4.31 6.29 average) pH
(Average) 2.01 1.95 3.02 3.01 2.59 Crunchy (after 4-6 3 1 1 4 3
days) Crunchy (after 2 1 1 4 3 about 4 weeks) Ooze (after 4-6 days)
4 5 5 1 3 Ooze (after about 4 4 5 5 1 3 weeks) Texture by TA 3969
4801 3125 4832 3808 (grams) after 4-6 days .sup.aadded water
present in base
[0428] Formulations 4-4 and 4-9 which contained no mannitol and
prepared using a high cook temperature could not be fully processed
as the candy was too hard for the cutting equipment.
[0429] Analysis of the formulations reveal that cook temperature,
mannitol level, and gelatin level contributes the most to whether a
chewy candy with low ooze and good body is achieved versus a
crunchy candy or a candy without sufficient body to minimize ooze
from the final product.
[0430] Increasing the cook temperature results in decreasing
moisture content and an increasingly crunchy product with reduced
ooze. Decreasing the cook temperature results in increasing amounts
of moisture, a more chewy candy and an increase in the likelihood
of ooze.
[0431] Increasing the mannitol level both contributed to good
chewiness and a reduction in ooze. Too high a mannitol level made
pulling difficult and at about 24% mannitol, rapid graining
occurred before pulling when low energy mixers were used. Use of
higher energy mixers (e.g., sigma mixer) may allow for more
mannitol to be used.
[0432] Increasing the gelatin level was found to have a positive
effect on reducing ooze of the product.
[0433] It was observed that the initial storage temperature of the
final layered product significantly influenced the candy layer's
crunchiness over time. Products stored in warmer temperatures
(about 25.degree. C.) maintained their softness while products
stored at lower temperatures (19-21.degree. C.) became crunchier.
Not wishing to be bound by theory, it is believed maintaining the
product above the glass transition temperature of the candy allows
for graining of the product, whereas maintaining the product below
the glass transition temperature resulted in a more hard and glassy
product. Lowering the glass transition temperature of the candy for
convenience of storage can be achieved by increasing the moisture
of the candy (lowering the cook temperature) and decreasing the
molecular weight of the polyols (e.g., by increasing the
mannitol:Lycasin ratio).
Example 5
Sugar-Free Confectionery: Chewy, Mannitol Fondant
[0434] Several chewy candy formulations were prepared with a
mannitol fondant to explore the parameters responsible to make a
chewy candy having good body (low ooze when prepared into
multilayered format with sugar-free chewing gum layers) and good
chewiness. The formulations explored are provided in Tables 5 and
6. The chewy candy was prepared by a process similar to Example 4
with a pull time of 10 minutes (2 minutes slow and 8 minutes
fast).
[0435] The fondant used in the formulations was similar to the
fondant used in Example 4.
[0436] The sugar-free chewy confectioneries of Tables 5 and 6 were
analyzed for density, water activity, viscosity, moisture, pH,
crunchiness/ooze on a 1-5 scale and texture by texture analyzer
analysis as previously described.
[0437] Each chewy candy formulation was processed into a three
layer laminate with chewing gum formula as provided in Table 2A of
Example 2. A trilayer composite was formed by coextrusion
containing about 25% w/w center chewy candy layer, and about 75%
w/w chewing gum in the form of two outer layers "sandwiching" the
chewy candy layer. The chewy candy layer of each laminate was
analyzed for ooze/crunchiness.
TABLE-US-00007 TABLE 5 5-1 5-2 5-3 5-4 5-5 5-6 Cook Cook Cook Cook
Cook Cook 132 C. 128 C. 136 C. 132 C. 132 C. 132 C. Component % by
weight PreCook Candy Base 86.8 86.7 86.8 87.3 86.9 86.6 Mannitol
10.4 13.9 6.9 10.5 5.2 10.4 Lycasin .RTM. 80/55 76.4 72.8 79.8 76.8
81.7 76.2 HDS Water.sup.a 4.4 5.9 3.0 4.4 2.2 4.4 Color Solution
FD&C color 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water
0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook Fat/Lecithin
Hydrogenated 4.1 4.1 4.1 4.1 4.1 4.1 Coconut Oil or Palm Oil
Lecithin 0.052 0.052 0.052 0.052 0.052 0.052 (Distilled) Glycerol
0.31 0.31 0.31 0.31 0.31 0.31 Monostearate Flavor 0.5-3.0 0.5-3.0
0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid Malic acid 0.8 0.8 0.8 0.8 0.8
0.8 Citric acid 1.2 1.2 1.2 1.2 1.2 1.2 Gelatin Solution Gelatine
250 Bloom 1.5 1.6 1.6 1.0 1.5 1.75 Water 2.2 2.2 2.2 2.2 2.2 2.2
Fondant Mannitol 2.15 2.14 2.14 2.16 2.15 2.14 Lycasin .RTM. 80/55
2.4 2.4 2.4 2.4 2.4 2.4 HDS Water 0.51 0.51 0.51 0.51 0.51 0.51
Total 100.0 100.0 100.0 100.0 100.0 100.0 Properties Density 1.21
1.17 1.09 1.24 1.25 1.27 (grams/centimeter.sup.3, average) Water
Activity (at 0.41 0.46 0.39 0.41 0.41 0.42 20.4-21.0 C., average)
Viscosity 27.5-33.2 47.8 21.4 32.6 -- 34.0 (millimeter) Moisture
(%, 6.60-6.83 7.90 7.37 6.67 6.65 6.52 average) pH (Average)
2.19-2.25 2.19 2.08 2.41 2.29 2.27 Crunchy (after 4-6 2 1 2.5 1 3
2.5 days) Crunchy (after about 1 1 2 1 2 2 4 weeks) Ooze (after 4-6
3 3 3 3 4 4 days) Ooze (after about 4 3-3.5 3 3 3.5 4 3.5 weeks)
Texture by TA 3177-3518 3108 4253 3632 3819 3686 (grams) after
12-14 days .sup.aadded water present in base
TABLE-US-00008 TABLE 6 5-7 5-8 5-9 5-10 5-11 5-12 Cook Cook Cook
Cook Cook Cook 128 C. 126 C. 136 C. 138 C. 132 C. 132 C. Component
% by weight PreCook Candy Base 86.8 86.3 86.7 86.8 86.8 86.8
Mannitol 6.9 10.4 13.9 10.4 15.6 10.4 Lycasin .RTM. 80/55 79.8 76.4
72.8 76.4 71.2 76.4 HDS Water.sup.a 3.0 4.4 5.9 4.4 6.6 4.4 Color
Solution FD&C color 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05
Water 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook Fat/Lecithin
Hydrogenated 4.1 4.1 4.1 4.1 4.1 4.1 Coconut Oil or Palm Oil
Lecithin 0.052 0.052 0.052 0.052 0.052 0.052 (Distilled) Glycerol
0.31 0.31 0.31 0.31 0.31 0.31 Monostearate Flavor 0.5-3.0 0.5-3.0
0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Acid Malic acid 0.8 0.8 0.8 0.8 0.8
0.8 Citric acid 1.2 1.2 1.2 1.2 1.2 1.2 Gelatin Solution Gelatine
250 Bloom 1.6 1.5 1.6 1.5 1.5 1.5 Water 2.2 2.2 2.2 2.2 2.2 2.2
Fondant Mannitol 2.14 2.15 2.14 2.15 2.15 2.15 Lycasin .RTM. 80/55
2.4 2.4 2.4 2.4 2.4 2.4 HDS Water 0.51 0.51 0.51 0.51 0.51 0.51
Total 100.0 100.0 100.0 100.0 100.0 100.0 Properties Density 1.10
1.16 1.22 1.18 1.15 1.21 (grams/centimeter.sup.3, average) Water
Activity (at 0.41 0.40 0.43 0.40 0.41 0.43 20.4-21.0 C., average)
Viscosity 17.8 35.9 48.1 26.9 52.2 26.9 (millimeter) Moisture (%,
8.29 7.48 6.77 6.93 6.54 7.25 average) pH (Average) 2.04 2.23 2.16
2.28 2.21 2.29 Crunchy (after 4-6 1 1 2 2 1 2.5 days) Crunchy
(after about 1 1 1 2.5 1 3 4 weeks) Ooze (after 4-6 days) 3.5 4 2 2
2.5 2.5 Ooze (after about 4 3.5 4 2 2 2.5 2.5 weeks) Texture by TA
4212 3015 3763 4080 3464 3976 (grams) after 12-14 days .sup.aadded
water present in base
[0438] The results of the analysis revealed that increasing the
mannitol level both contributed to good chewiness and a reduction
in ooze. Too high a mannitol level made pulling difficult and rapid
graining occurred using low energy mixers and a pulling
process.
[0439] Also it was found that increasing the cook temperature
results in decreasing moisture content and an increasingly crunchy
product with reduced ooze. Decreasing the cook temperature results
in increasing amounts of moisture, a more chewy candy and an
increase in the likelihood of ooze.
[0440] It was also determined that a pull time of about 10 minutes
provided a candy composition with good body.
[0441] As with the products of Example 4, it was found that the
storage temperature affected the crunchiness of the product, where
storage of the product above the glass transition temperature of
the candy allowed for graining leading to a material having a soft
and chewy texture.
Example 6
Sugar-Free Chewy Confectionery: Mannitol Fondant
[0442] Several chewy candy formulations were prepared with various
mannitol fondants to explore the effect of fondant type and amount
on the chewy candy properties. The candy and fondant formulations
explored are provided in Tables 7-9. The chewy candy was prepared
using a process similar to Example 4 with a pull time of 10 minutes
(2 minutes slow and 8 minutes fast).
[0443] The fondant used in formulation 6-1 of Table 7 was similar
to the fondant used in Example 4. Formulations 6-2 to 6-15 of Table
9 contained a similar formulation as 6-1 except the fondant used
are the formulations in Table 8. The fondant formulation of Table 8
were prepared using a Kajiwara oblique axis cooking mixer for high
intensity mixing. These fondants were prepared by adding Lycasin,
and sorbitol syrup if used, to a cooker followed by the mannitol
and water. The mixture is cooked to about 120.degree. C. with
mixing at moderate speed (about 30 rpm). The mixing speed is
increased to about 90 rpm and 35-40.degree. C. water is injected
into the cooker jacket while mixing continues until the fondant
cools below 50-55.degree. C.
[0444] Several batches of fondant F6 were prepared and analyzed by
laser light analysis using a Shimadzu SALD-2101 particle size
analyzer. The batches exhibited a median particle size of about
29-33 micrometers.
TABLE-US-00009 TABLE 7 6-1 Cook 132 C. Component % by weight
PreCook Candy Base 87.0 Mannitol 10.4 Lycasin .RTM. 80/55 76.6 HDS
Water.sup.a 4.4 Color Solution FD&C color 0-0.05 Water 0-0.2
Post Cook Fat/Lecithin Hydrogenated 4.1 Coconut Oil or Palm Oil
Lecithin 0.052 (Distilled) Glycerol 0.31 Monostearate Flavor
0.5-3.0 Acid Malic acid 0.8 Citric acid 1.2 Gelatin Solution
Gelatine 250 Bloom 1.3 Water 1.9 Fondant Mannitol 2.15 Lycasin
.RTM. 80/55 2.4 HDS Water 0.51 Total 100.0 .sup.aadded water
present in base
TABLE-US-00010 TABLE 8 Wet Solid Dry Solid Net wt content wt ratio
wt Fondant F# (kg) (%) (kg) (%) (%) F1: 37% Mannitol Lycasin .RTM.
80/55 HDS 19.40 85.00 16.49 62.96 57.14 Mannitol 9.70 100.00 9.70
37.04 28.57 Water 4.85 -- -- -- 14.29 Total 33.95 26.19 100.00
100.00 F2: 47% Mannitol Lycasin .RTM. 80/55 HDS 15.90 85.00 13.52
52.97 46.90 Mannitol 12.00 100.00 12.00 47.03 35.40 Water 6.00 --
-- -- 17.70 Total 33.90 25.52 100.00 100.00 F3: 57% Mannitol
Lycasin .RTM. 80/55 HDS 12.90 85.00 10.97 43.06 37.23 Mannitol
14.50 100.00 14.50 56.94 41.85 Water 7.25 -- -- -- 20.92 Total
34.65 25.47 100.00 100.00 F4: 37% Mannitol w/sorbitol syrup Lycasin
.RTM. 80/55 HDS 9.70 85.00 8.25 31.48 26.22 Sorbitol syrup (Polyol
.RTM. 11.78 70.00 8.25 31.48 31.84 70/100 Roquette) Mannitol 9.70
100.00 9.70 37.04 26.22 Water 5.82 -- -- -- 15.73 Total 37.00 26.19
100.00 100.00 F5: 47% Mannitol w/sorbitol syrup Lycasin .RTM. 80/55
HDS 7.95 85.00 6.76 26.49 21.60 Sorbitol syrup (Polyol .RTM. 9.65
70.00 6.76 26.48 26.22 70/100 Roquette) Mannitol 12.00 100.00 12.00
47.04 32.61 Water 7.20 -- -- -- 19.57 Total 36.80 25.51 100.00
100.00 F6: 57% Mannitol w/sorbitol syrup Lycasin .RTM. 80/55 HDS
6.45 85.00 5.48 21.53 17.21 Sorbitol syrup (Polyol .RTM. 7.83 70.00
5.48 21.52 20.89 70/100 Roquette) Mannitol 14.50 100.00 14.50 56.94
38.69 Water 8.70 -- -- -- 23.21 Total 37.48 25.46 100.00 100.00
[0445] Each chewy candy formulation was processed into a three
layer laminate with chewing gum formula as provided in Table 2A of
Example 2. A trilayer composite was formed by coextrusion
containing about 25% w/w center chewy candy layer, and about 75%
w/w chewing gum in the form of two outer layers "sandwiching" the
chewy candy layer. The chewy candy layer of each laminate was
analyzed for ooze/crunchiness, moisture, pH, water activity,
density, viscosity, and texture. The results of the analyses are
provided in Table 9.
TABLE-US-00011 TABLE 9 Fondant Amount Water Density Texture by
Texture by (% w/w Moisture Activity (at (grams/ Crunchy Ooze TA
(grams) TA (grams) total candy (%, pH 20.4-21.0 C.,
centimeter.sup.3, Viscosity (after 4-6 (after 4-6 after 4-6 after
about Formula formula) average) (Average) average) average)
(millimeter) days) days) days 8 weeks 6-1 A28(5%) 7.19 2.22 0.41
1.15 -- 3 1.5 3585 4393 6-2 F2 (5%) 7.11 2.17 0.39 1.12 -- 3 1.5
4279 -- 6-3 F2 (10%) 7.15 2.15 0.41 1.18 -- 3 2 4182 -- 6-4 F2
(15%) 6.89 2.20 0.40 1.11 -- 1 3 3861 -- 6-5 F1 (5%) 7.10 2.25 0.37
1.09 -- 3 1.5 4580 -- 6-6 F1 (10%) 6.78 2.21 0.38 1.23 -- 1 2 4141
-- 6-7 F1 (15%) 6.90 2.12 0.43 1.15 -- 1 3.5 4094 -- 6-8 F6 (5%)
6.22 2.37 0.41 1.15 37.5 2.5 1.5 3839 4258 6-9 F6 (10%) 6.18 2.23
0.39 1.20 29.0 1 1.5 3208 4118 6-10 F6 (15%) 6.27 2.20 0.38 1.19
22.1 1 2 3165 3984 6-11 F4 (5%) 6.16 2.25 0.38 1.20 34.5 2.5 1.5
3716 4352 6-12 F4 (10%) 6.29 2.30 0.39 1.24 26.1 1 2.5 3351 4107
6-13 F4 (15%) 6.20 2.20 0.41 1.25 24.4 1 3 3352 3925 6-14 F5 (10%)
6.19 2.36 0.44 1.22 -- 1 3 3264 3756 6-15 F5 (15%) 6.39 2.23 0.43
1.27 -- 1 3 3116 3811
[0446] Varying the mannitol type and amount revealed that higher
levels of fondant reduces or eliminates the crunchiness of the
candy, resulting in a chewy texture. Use of a puller process with
high levels of fondant resulted in greater signs of ooze as the
high level of fondant increases the moisture content of the candy
product. Use of a sigma mixer or other higher energy mixer may
allow for lower amounts of fondant to be used while still
maintaining minimum ooze. With a pulling process, lower amounts of
fondant (about 5%) can be used with a longer conditioning time to
achieve good graining to minimize ooze yet allow the candy to
remain chewy.
[0447] Finally, the fondants of Table 8 prepared using a Kajiwara
oblique axis cooking mixer for high intensity mixing allowed for
greater levels of mannitol to be used in the candy composition. The
use of 57% mannitol resulted in the crystallization of the solution
at cook temperatures. It was found that the addition of sorbitol
syrup prevented the fondant from crystallizing out of solution.
Example 7
Sugar-Free Chewy Confectionery: Polyol Variations
[0448] Variations of the chewy confectionery are prepared from four
different polyols (mannitol, erythritol, isomalt, or xylitol) and
the corresponding fondants of these polyols. The formulations are
provided in Tables 10-13 below. The chewy candy was prepared by
weighing and mixing the polyol and Lycasin.RTM. of the candy base
portion, mixing with a color solution (water and colorant) and
cooking to the temperature indicated in the tables. After about
three minutes, the mixture is discharged to another bowl and a
premelted fat blend (fat, lecithin, glycerol monostearate) is added
with mixing. After the mixture cools to below 100.degree. C., a
gelatin solution is added with mixing for about five minutes. A
mixture of acid and flavor is then added with mixing for about ten
minutes. The resulting mixture is dropped to a cooling table and
allowed to cool to about 45-50.degree. C. using a cooling table
with cooling water set to about 10.degree. C. The cooled mixture is
moved to a pulling table and fondant is added to the cooled mixture
and the entire mass is pulled for 10 minutes.
[0449] The fondant formulations of Tables 10-13 were prepared using
a Kajiwara oblique axis cooking mixer for high intensity mixing.
These fondants were prepared by adding Lycasin, and sorbitol syrup
if used, to a cooker followed by the particular polyol listed
(mannitol, erythritol, isomalt, or xylitol) and water. The mixture
is cooked to about 125.degree. C. with mixing at moderate speed
(about 30 rpm). The mixing speed is increased to about 90 rpm and
35-40.degree. C. water is injected into the cooker jacket while
mixing continues until the fondant cools below 50-55.degree. C.
(xylitol fondant cooled to about 40.degree. C.).
TABLE-US-00012 TABLE 10 Mannitol 7-1M.sup.c 7-2M 7-3M 7-4M 7-5M
7-6M 7-7 M 7-8M Cook Cook Cook Cook Cook Cook Cook Cook 147 C.
137.7 C. 137.7 C. 125 C. 150 C. 128.6 C. 126.8 C. 148.2 C.
Component % by weight PreCook Candy Base 72.93 72.93 72.93 72.93
72.93 72.93 72.93 72.93 Mannitol .sup.a 17.77 8.52 8.52 0 0 16.31
8.04 10.72 Lycasin .RTM. .sup.a 82.23 91.48 91.48 100 100 83.69
91.96 89.28 Water.sup.b 6.08 6.08 6.08 6.08 6.08 6.08 6.08 6.08
Color Solution FD&C color 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05
0-0.05 0-0.05 0-0.05 Water 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2
0-0.2 0-0.2 Post Cook Fat/Lecithin Hydrogenated 3.82 3.82 3.82 3.82
3.82 3.82 3.82 3.82 Coconut Oil or Palm Oil Lecithin 0.05 0.05 0.05
0.05 0.05 0.05 0.05 0.05 (Distilled) 0.29 0.29 0.29 0.29 0.29 0.29
0.29 0.29 Glycerol Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0
0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Food Acid 3.03 3.03 3.03
3.03 3.03 3.03 3.03 3.03 Gelatin Solution Gelatine 250 1.28 1.28
1.28 1.28 1.28 1.28 1.28 1.28 Bloom Water 1.92 1.92 1.92 1.92 1.92
1.92 1.92 1.92 Fondant 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0
Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Fondant
components % by weight Fondant Mannitol 38.69 38.69 38.69 38.69
38.69 38.69 38.69 38.69 Lycasin .RTM. GMO 19.48 19.48 19.48 19.48
19.48 19.48 19.48 19.48 Sorbitol syrup 20.89 20.89 20.89 20.89
20.89 20.89 20.89 20.89 Water 20.94 20.94 20.94 20.94 20.94 20.94
20.94 20.94 Fondant Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0
100.0 .sup.a dry percent weight of candy base .sup.bmoisture
content after cook .sup.cabout 20'' vacuum pulled on the cooked
mixture
TABLE-US-00013 TABLE 11 Erythritol 7-1E 7-2E 7-3E 7-4E 7-5E 7-6E
7-7E 7-8E 7-9E Cook Cook Cook Cook Cook Cook Cook Cook Cook 137.6
C. 128.8 C. 137.6 C. 140.2 C. 145.5 C. 147.5 C. 129.9 C. 150 C. 125
C. Component % by weight PreCook Candy Base 72.93 72.93 72.93 72.93
72.93 72.93 72.93 72.93 72.93 Erythritol .sup.a 21.71 34.55 21.71
43.09 40.50 22.50 44.38 0 0 Lycasin .RTM. .sup.a 78.29 65.45 78.29
56.91 59.50 77.50 55.62 100.0 100.0 Water.sup.b 6.08 6.08 6.08 6.08
6.08 6.08 6.08 6.08 6.08 Color Solution FD&C color 0-0.05
0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water 0-0.2
0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook
Fat/Lecithin Hydrogenated 3.82 3.82 3.82 3.82 3.82 3.82 3.82 3.82
3.82 Coconut Oil or Palm Oil Lecithin 0.05 0.05 0.05 0.05 0.05 0.05
0.05 0.05 0.05 (Distilled) 0.29 0.29 0.29 0.29 0.29 0.29 0.29 0.29
0.29 Glycerol Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0
0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 Food Acid 3.03 3.03 3.03
3.03 3.03 3.03 3.03 3.03 3.03 Gelatin Solution Gelatine 250 1.28
1.28 1.28 1.28 1.28 1.28 1.28 1.28 1.28 Bloom Water 1.92 1.92 1.92
1.92 1.92 1.92 1.92 1.92 1.92 Fondant 10.0 10.0 10.0 10.0 10.0 10.0
10.0 10.0 10.0 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0
100.0 100.0 Fondant components % by weight Fondant Erythritol 50 50
50 50 50 50 50 50 50 Lycasin .RTM. GMO 15.89 15.89 15.89 15.89
15.89 15.89 15.89 15.89 15.89 Sorbitol syrup 17.04 17.04 17.04
17.04 17.04 17.04 17.04 17.04 17.04 Water 17.08 17.08 17.08 17.08
17.08 17.08 17.08 17.08 17.08 Fondant Total 100.0 100.0 100.0 100.0
100.0 100.0 100.0 100.0 100.0 .sup.a dry percent weight of candy
base .sup.bmoisture content after cook
TABLE-US-00014 TABLE 12 Isomalt 7-1I 7-2I 7-3I 7-4I 7-5I 7-6I 7-7I
7-8I Cook Cook Cook Cook Cook Cook Cook Cook 145 C. 137.6 C. 128.3
C. 137.6 C. 150 C. 130 C. 147.5 C. 125 C. Component % by weight
PreCook Candy Base 72.93 72.93 72.93 72.93 72.93 72.93 72.93 72.93
Isomalt GS .sup.a 45.0 22.5 30.0 22.5 0 45.0 22.5 0 Lycasin .RTM.
.sup.a 55.0 77.5 70.0 77.5 100 55.0 77.5 100 Water.sup.b 6.08 6.08
6.08 6.08 6.08 6.08 6.08 6.08 Color Solution FD&C color 0-0.05
0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water 0-0.2 0-0.2
0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 0-0.2 Post Cook Fat/Lecithin
Hydrogenated 3.82 3.82 3.82 3.82 3.82 3.82 3.82 3.82 Coconut Oil or
Palm Oil Lecithin 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05
(Distilled) 0.29 0.29 0.29 0.29 0.29 0.29 0.29 0.29 Glycerol
Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0
0.5-3.0 0.5-3.0 Food Acid 3.03 3.03 3.03 3.03 3.03 3.03 3.03 3.03
Gelatin Solution Gelatine 250 1.28 1.28 1.28 1.28 1.28 1.28 1.28
1.28 Bloom Water 1.92 1.92 1.92 1.92 1.92 1.92 1.92 1.92 Fondant
10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 Total 100.0 100.0 100.0
100.0 100.0 100.0 100.0 100.0 Fondant components % by weight
Fondant Isomalt GS 50.0 50.0 50.0 50.0 50.0 50.0 50.0 50.0 Lycasin
.RTM. 16.0 16.0 16.0 16.0 16.0 16.0 16.0 16.0 Sorbitol syrup 17.0
17.0 17.0 17.0 17.0 17.0 17.0 17.0 Water 17.0 17.0 17.0 17.0 17.0
17.0 17.0 17.0 Fondant Total 100.0 100.0 100.0 100.0 100.0 100.0
100.0 100.0 .sup.a dry percent weight of candy base .sup.bmoisture
content after cook
TABLE-US-00015 TABLE 13 Xylitol 7-1X 7-2X 7-3X 7-4X 7-5X 7-6X Cook
Cook Cook Cook Cook Cook 136.7 C. 125 C. 130 C. 140.6 C. 150 C.
140.6 Component % by weight PreCook Candy Base 72.93 72.93 72.93
72.93 72.93 72.93 Xylitol coarse .sup.a 4.8 0 9.6 4.8 0 11.24
Lycasin .RTM. .sup.a 95.2 100 90.4 95.2 100 88.76 Water.sup.b 6.08
6.08 6.08 6.08 6.08 6.08 Color Solution FD&C color 0-0.05
0-0.05 0-0.05 0-0.05 0-0.05 0-0.05 Water 0-0.2 0-0.2 0-0.2 0-0.2
0-0.2 0-0.2 Post Cook Fat/Lecithin Hydrogenated Coconut 3.82 3.82
3.82 3.82 3.82 3.82 Oil or Palm Oil Lecithin 0.05 0.05 0.05 0.05
0.05 0.05 (Distilled) Glycerol 0.29 0.29 0.29 0.29 0.29 0.29
Monostearate Flavor 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0 0.5-3.0
Food Acid 3.03 3.03 3.03 3.03 3.03 3.03 Gelatin Solution Gelatine
250 Bloom 1.28 1.28 1.28 1.28 1.28 1.28 Water 1.92 1.92 1.92 1.92
1.92 1.92 Fondant 10.0 10.0 10.0 10.0 10.0 10.0 Total 100.0 100.0
100.0 100.0 100.0 100.0 Fondant components % by weight Fondant
Xylitol coarse 90.0 90.0 90.0 90.0 90.0 90.0 Lycasin .RTM. 4.0 4.0
4.0 4.0 4.0 4.0 Water 6.0 6.0 6.0 6.0 6.0 6.0 Fondant Total 100.0
100.0 100.0 100.0 100.0 100.0 .sup.a dry percent weight of candy
base .sup.bmoisture content after cook
[0450] The formulations of Tables 10-13 were analyzed for a variety
of properties including: percent moisture, water activity, glass
transition temperature (T.sub.g), hardness, gumminess, chewiness,
and rheology (Tan delta, G', .eta.*). The results of the analysis
are provided in Tables 14-17.
[0451] Percent moisture was obtained by Karl Fischer titration with
a mixture of methanol, formamide and chloroform as solvent and aqua
star Comp % as the KF reagent using 701 KF titrino.
[0452] Glass transition Temperature was measured using Differential
Scanning calorimeter DSC Q100.s at a heating rate of 10.degree.
C./min.
[0453] Texture analyzer test conditions: TAP Macro; Sample: 5 grams
at room temperature, forming a 20 mm diameter disc; Probe-disc 50
mm; Pre test speed 1 mm/sec; Test Speed 5 mm/sec; Post test speed 5
mm/s; Target mode: Distance; Distance: 10 mm; Trigger Force: 5 g.
The results for hardness, gumminess, and chewiness are the average
of two test samples. The hardness value is the peak force of the
first compression of the sample. Gumminess only applies to
semi-solid products and is Hardness*Cohesiveness (which is Area
2/Area1). Cohesiveness is how well the product withstands a second
deformation relative to how it behaves under the first deformation.
It is measured as the area of work during the second compression
divided by the area of work during the first compression. Chewiness
only applies for solid products and is calculated as
Gumminess*Springiness (which is Length1/Length2). Springiness is
how well a product physically springs back after it has been
deformed during the first compression. The springback is measured
at the downstroke of the second compression.
[0454] The rheology of the samples was analyzed via oscillatory
testing to aid in matching the texture of the candy layer to the
texture of any chewing gum layers. The elastic (storage) modulus
(G') is a measure of the structure of the sample. The magnitude of
G' depends upon the number of interactions between the ingredients
in the sample and the strength of each interaction. G' is the sum
of all interactions multiplied with the strength of the
interaction. The higher the number of interactions or the stronger
the interaction, the higher the value of G'.
[0455] The phase angle (tan delta) and is related to the energy
lost (shear loss modulus G'') divided by the energy stored (G') per
cycle.
[0456] The complex viscosity (.eta.*) describes the flow resistance
of a sample in the structured state, originating as a viscous or
elastic flow resistance to the oscillating movement. The higher the
value for complex viscosity, the greater is the resistance to flow
in the structured state.
[0457] Sample firmness and mouth feel relate to its modulus (G' and
G''), whereas the bounciness of the sample relates to its damping
factor (Tan delta).
[0458] Tan delta, G', .eta.* for each sample was determined using a
Rubber Process Analyzer (RPA 2000, Alpha Technologies Services
LLC), Controlled strain dynamic tester, Closed cavity,
Bi-conical.
TABLE-US-00016 TABLE 14 % Mannitol Cook % Hardness Gum- Chew-
Rheology Tan .eta.* Ex. in base T (.degree. C.) Mois. Aw T.sub.g
(Grams) miness iness T (.degree. C.) Delta G' (pa-s) Comments 7-1M
17.77 147.0 4.38 0.366 4.53 19194.9 3684.9 580.2 35 7.1 167.9 28641
Unacceptable - too 45 9.6 31.7 7257.8 hard to complete 55 6.9 10.9
1801.8 pulling. 7-2M 8.52 137.7 5.85 0.474 -9.15 22157.4 3894.7
731.8 35 11.5 22.3 6136.4 Acceptable - soft 45 9.0 5.4 1171.1 and
flows. 55 6.5 2.0 311.67 7-3M 8.52 137.7 5.88 0.47 -9.58 22647.3
3618.2 657.4 35 9.3 16.1 3602.6 Acceptable - soft 45 7.4 5.0 897.8
and flows. 55 4.8 2.1 245.7 7-4M 0 125 7.94 0.63 -16.75 621.8 745.3
751.1 35 7.8 4.3 805.5 Borderline - soft 45 5.8 1.5 207.6 and
sticky during 55 4.8 0.66 77.2 pulling. 7-5M 0 150 4.68 0.373 0.39
27177.9 5302.7 1205.0 35 11.0 41.2 10859 Borderline - 45 21.5 6.5
3327.7 difficult to pull and 55 11.4 2.7 747.0 had to pull at 85C.
7-6M 16.31 128.6 4.77 0.386 0.62 4950.0 1509.5 1357.4 35 11.0 12.1
5302.7 Borderline - soft 45 8.3 5.1 1011.9 and sticky. 55 5.5 2.0
270.8 7-7M 8.04 126.8 6.99 0.566 -15.14 2455.5 1001.4 1001.6 35 9.4
6.6 1491.9 Acceptable - not 45 6.1 2.4 346.6 too soft on puller 55
4.9 0.91 108.0 but very sticky. 7-8M 10.72 148.2 4.65 0.39 -0.53
21089.8 7151.2 4277.1 35 10.5 90.6 22865 Acceptable - 45 16.2 11.0
4253 initially hard but 55 12.8 2.8 866.8 softened with pulling.
Max 17.77 150 7.94 0.63 4.53 27177.9 7151.2 4277.1 55 21.5 167.9
28641.0 Min 0 125 4.38 0.37 -16.75 621.7 745.3 580.2 35 4.8 0.66
77.2
TABLE-US-00017 TABLE 15 % Erythritol Cook % Hardness Gum- Chew-
Rheology Tan .eta.* Ex. in base T (.degree. C.) Mois. Aw T.sub.g
(Grams) miness iness T (.degree. C.) Delta G' (pa-s) Comments 7-1E
21.71 137.6 8.21 0.808 -35.59 24027.6 4166.5 1333.1 35 10.5 90.6
22865.0 Acceptable - pulled 45 16.2 11.0 4253.0 well, soft and 55
12.7 2.96 866.8 flows. 7-2E 34.5 128.8 6.59 0.621 -18.41 3253.7
1150.1 1010.0 35 9.4 6.6 1491.9 Borderline - did 45 6.0 2.4 346.6
not pull well, very 55 4.8 0.92 soft. 7-3E 21.71 137.6 8.24 0.822
-35.47 24027.6 4695.4 1575.1 35 10.5 90.6 22865.0 Acceptable -
pulled 45 16.2 11.0 4253.0 well, soft and 55 12.6 2.9 866.8 flows.
7-4E 43.09 140.2 4.68 0.46 -13.74 10218.4 2281.6 1030.5 35 7.5 94.0
16971.9 Borderline - did 45 9.4 18.4 4134.9 not pull well, very 55
6.7 6.5 1036.3 soft. 7-5E 40.5 145.5 5.55 0.39 -9.91 20403.7 3658.7
1043.8 35 7.1 167.9 28641.0 Borderline - did 45 9.5 31.7 7257.8 not
pull well, very 55 6.9 10.9 1801.9 soft. 7-6E 22.5 147.5 5.63 0.527
-11.61 22907.9 6878.2 4681.7 35 10.5 90.6 22865 Acceptable - able
45 16.2 11.0 4253.0 to pull even though 55 12.7 2.8 866.8 soft and
slightly sticky. 7-7E 44.38 129.9 7.49 0.643 -37.1 14006.0 2900.8
1509.7 35 11.0 20.2 5302.8 Borderline - did 45 8.3 5.1 1011.9 not
pull well, very 55 5.5 2.0 270.8 soft and tends to rip. 7-8E 0 150
5.28 0.511 -1.69 27205.7 5331.1 1275.2 35 11.0 41.2 10859
Acceptable - 45 21.5 6.5 3327.8 thicker and 55 11.4 2.7 747.0
difficult to mix, pull at 85 C due to firmness. 7-9E 0 125 7.85
0.774 -14.72 646.5 800.6 775.2 35 7.7 4.3 805.5 Acceptable - pulls
45 5.7 1.5 207.6 and aerates easily 55 4.6 0.69 77.2 even though
soft and sticky. Max 44.38 150 8.24 0.822 -1.69 27205.7 6878.2
4681.7 55 21.5 167.9 28641.0 Min 0 125 4.68 0.39 -37.1 646.5 800.6
775.2 35 4.6 0.69 77.2
TABLE-US-00018 TABLE 16 % Isomalt Cook % Hardness Gum- Chew-
Rheology Tan .eta.* Ex. GS in base T (.degree. C.) Mois. Aw T.sub.g
(Grams) miness iness T (.degree. C.) Delta G' (pa-s) Comments 7-1I
45 145 6.94 0.369 -1.51 19617.6 3756.2 569.9 35 12.8 8.5 2622
Finished product 45 13.0 2.5 766.4 was good- pulled 55 7 1.4 232.6
well. Slightly hard. 7-2I 22.5 137.5 5.9 0.398 4.27 23462.4 4403.4
845.9 35 12.5 46.6 13939 Finished product 45 19.0 8.2 3709.1 was
great- pulled 55 10.8 2.8 738.4 well. 7-3I 30 128.8 6.67 0.643 1.95
2522.9 1043.5 956.3 35 15 5.1 1845.3 Pulled well. 45 17.9 1.9 802.8
55 10.6 1.1 203.0 7-4I 22.5 137.5 8.76 0.422 -12.17 24575.9 5089.2
1011.9 35 10.1 2.2 538.7 Finished product 45 5.7 1.2 164.6 was
great- pulled 55 5.4 0.53 68.6 well. 7-5I 0 150 8.5 0.423 -2.2
27778.4 5348.6 1230.1 35 6.0 29.7 4335.7 Finished product 45 5.4
11.9 1565.8 was good- pulled 55 4.9 2.9 343.6 well. A little hard.
7-6I 45 130 8 0.579 -4.54 4455.4 1389.5 1155.5 35 13.9 11.4 3795.8
Good product. 45 10.9 2.6 679.2 55 7.3 1.1 189.5 7-7I 22.5 147.5
5.99 0.345 6.69 21531.0 7370.3 4493.8 35 7.5 81.9 14843 Pulled
well, soft. 45 17.1 10.8 4424 55 11.7 2.9 811.3 7-8I 0 125 6.13
0.723 2.6 592.6 708.5 715.6 35 10.1 36.3 8820 Pulled well, soft. 45
18.9 6.3 2823.9 55 12.6 2.4 712.7 Max 45 150.0 0.00 0.72 6.69
27778.4 7370.3 4493.8 55 19.0 81.9 14843.0 Min 0 125.0 0.00 0.35
-12.2 592.6 708.5 569.9 35 4.9 0.53 68.6
TABLE-US-00019 TABLE 17 % Xylitol Cook % Hardness Gum- Chew-
Rheology Tan .eta.* Ex. in base T (.degree. C.) Mois. Aw T.sub.g
(Grams) miness iness T (.degree. C.) Delta G' (pa-s) Comments 7-1X
4.8 136.7 7.66 0.389 -10.22 25914.9 5032.1 1686.4 35 12.4 6 1843.7
Good texture, 45 8.9 2.8 591.7 elastic pulls very 55 5.9 1.4 198.2
well. Firmer after 24 hours. 7-2X 0 125 6.24 0.66 -1.04 598.1
703.9988283 683.7 35 11.8 43.0 12144 Borderline - soft 45 13.3 7.9
2521.7 and sticky during 55 7.9 3.1 583.7 pulling. 7-3X 9.6 130
6.57 0.521 -14.25 9965.7 2061.687638 1306.6 35 9.2 5.9 1297
Finished product 45 6.8 2.4 384.9 was good- pulled 55 4.6 1.3 142.4
well. Still soft/ pliable at 24 hrs. Very elastic. 7-5X 0 150 5.32
0.382 -21.45 27668.0 5143.142874 1177.7 35 5.9 4.5 643.4 Finished
product 45 4.4 1.6 175.7 was good- pulled 55 4.4 0.6 65.2 well.
7-6X 11.24 140.6 0.339 -21.85 22668.4 4127.414441 1226.8 35 6.0 4.6
671.8 Finished product 45 4.6 1.6 185.4 was good- pulled 55 4.3
0.67 70.5 well. Elastic but hard. Max 11.24 150.0 7.66 0.66 -1.0
27668.0 5143.1 1686.4 55 13.3 43.0 12144.0 Min 0 125.0 5.32 0.34
-21.85 598.1 704.0 683.7 30 4.3 0.6 65.2
[0459] As shown by the data, good chewy, pulled confectionery can
be obtained for each type of polyol (mannitol, Isomalt GS,
erythritol, or xylitol) by controlling the amount of polyol in the
candy base, amount of polyol in the fondant, and control of the
cook temperature which relates to the ultimate moisture content of
the final product.
[0460] 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
"combination" is inclusive of a homogenous or non-homogenous blend,
mixture, or alloy of the named components into an integrated whole.
The term "homogenous" refers to a uniform blend of the components.
The word "or" means "and/or."
[0461] 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.
* * * * *