Confectionary product employing a syrupless coating of powderized edible polyols with negative heat of solution

A confectionery item for oral consumption by consumer, comprised of a tackified core, and a coating entirely covering the core, said coating comprised of (a) a first layer comprised of a first binding agent substantially uniformly coating said core, said binding agent being present in quantities sufficient to promote cohesion between the core and an edible water soluble first carbohydrate;

• (b) a second layer comprised of an edible water soluble first carbohydrate exhibiting a negative heat of solution, said first carbohydrate being dispersed heterogeneously but substantially uniformly in said second layer;
• (c) a plurality of alternate layers comprised of a second binder and an edible water soluble second carbohydrate, exhibiting a negative heat of solution, said second binding agent and second carbohydrate being arranged to form a honeycomb mesh of alternative layers of said second binder and second carbohydrate, the amount of second binding agent being present in quantities sufficient for the carbohydrate in the next layer to adhere thereto, said layer comprising the second binding agent being the bottom and top layer of the alternating layers and said second carbohydrate exhibiting a negative heat of solution, wherein each of the second binders in the alternative layer may be the same or different and wherein the identity of each of the second carbohydrates may be the same or different;
• (d) an optional layer covering the alternative layer comprised of a low hygroscopic agent having a hygroscopicity value less than that of glycerin and sorbitol;
• and (e) optionally a top layer covering the confectionery item comprised of a confectioner's shellac or confectioner's glaze wherein the total amount of all of the carbohydrate present in the coating is in sufficient quantities to create a cooling sensation when said item is placed in the mouth of consumers.