Confectionery compositions including an elastomeric component and a saccharide component
AssigneeCadbury Adams USA LLC
InventorsKishor KABSE, Gerald Cotten, Navroz Boghani, Petros Gebreselassie, Mary Robinson, Kristen Schmitz, Janie Cooper, Patricia Reinhart Constance, Jose Amarista, Demetrius Torino McCormick, Scott B. Allison, Colleen M. Kramer
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Abstract
The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.
Claims145
An edible composition, comprising a first portion comprising a saccharide component and having a first initial hardness intensity as measured by sensory evaluation methods and a second portion comprising an elastomeric component and having a second initial hardness intensity as measured by sensory evaluation methods;
- wherein at least a portion of the saccharide component is cooked;
- wherein the initial first hardness intensity is different from the second initial hardness intensity;
- and wherein the hardness intensity difference is at least about one point on a 15 point sensory evaluation methods scale.
An edible composition, comprising a first portion comprising a saccharide component and having a first initial hardness intensity as measured by sensory evaluation methods and a second portion comprising an elastomeric component and having a second initial hardness intensity as measured by sensory evaluation methods;
- wherein at least a portion of said saccharide component is cooked;
- wherein the initial first hardness intensity is similar to the second initial hardness intensity;
- and wherein the hardness intensity similarity is measured by a hardness intensity difference that is less than about one point on a 15 point sensory evaluation methods scale.
An edible composition comprising:
- a first portion comprising a saccharide component and having a first initial hardness intensity as measured by sensory evaluation methods homogeneously mixed with a second portion comprising an elastomeric component and having a second initial hardness intensity as measured by sensory evaluation methods;
- wherein the first hardness intensity is different from the second hardness intensity at least about one point on a 15 point sensory evaluation methods scale;
- wherein the edible composition has a third initial hardness intensity as measured by sensory evaluation methods;
- and wherein the first portion is present in an amount that determines the third initial hardness intensity.
An edible composition, comprising a first portion comprising a saccharide component mixed with a second portion comprising an elastomeric component;
- wherein the edible composition is in powder form;
- and wherein at least a portion of the first portion is a cooked saccharide.
The edible composition of 32 wherein at least a portion of the at least one ingredient is at least partially encapsulated.
An edible composition comprising:
- a. a granulated confection comprising a first portion comprising a saccharide component, a second portion comprising an elastomeric component, and a third portion selected from the group consisting of chewing gums, gum bases, candies, confections comprising gum base, and combinations thereof;
- b. wherein the granulated confection is in powder form.
An edible composition comprising a first portion comprising a saccharide component mixed with a second portion comprising an elastomer component to form a third portion;
- wherein the third portion at least partially surrounds a fourth portion;
- wherein the fourth portion comprises at least one ingredient selected from the group consisting of sensates, flavors, sweeteners, sweetness potentiators, functional ingredients, food acids, and combinations thereof;
- and wherein at least a portion of the first portion comprises a cooked saccharide.
An edible composition comprising a first portion comprising a saccharide component and a second portion comprising an elastomeric component;
- wherein the first portion at least partially surrounds the second portion;
- wherein at least a portion of the first portion comprises a cooked saccharide;
- and wherein the first portion and the second portion are horizontally layered.
An edible composition comprising a first portion comprising a saccharide component and a second portion comprising an elastomeric component;
- wherein the second portion at least partially surrounds the first portion;
- and wherein at least a portion of the first portion comprises a cooked saccharide.
An edible composition, comprising a first portion comprising a saccharide component mixed with a second portion comprising an elastomer component, and a coating;
- wherein at least a portion of the first portion is a cooked saccharide.
An edible composition comprising a first portion comprising a saccharide component, a second portion comprising an elastomeric component, and a coating;
- wherein at least a portion of the first portion is a cooked saccharide.
An edible composition comprising a first portion comprising a saccharide component mixed with a second portion comprising an elastomeric component;
- wherein the mixture is carbonated.
An edible composition comprising a first portion comprising a saccharide component and a second portion comprising an elastomeric component;
- wherein at least one of the first portion and the second portion is carbonated.
A process of manufacturing an edible composition comprising preparing a first portion comprising a saccharide component including cooking at least a portion of the saccharide component, preparing a second portion comprising an elastomeric component, and mixing the first portion and the second portion homogeneously.
A process of manufacturing an edible composition comprising a saccharide component and an elastomeric component wherein at least portion of the saccharide is cooked saccharide, comprising mixing at least one chewing gum ingredient with the elastomeric component prior to the mixing with the saccharide component in a mixing apparatus.
A process for manufacturing an edible composition comprising combining a first portion comprising a saccharide component including cooking at least a portion of the saccharide component, and a second portion comprising an elastomeric component, during the formation of the edible composition.
A process of manufacturing an edible composition comprising preparing a first portion comprising a saccharide component in a first mixer including cooking at least a portion of the saccharide component, preparing a second portion comprising an elastomeric component in a second mixer, and combining the first portion and the second portion;
- wherein at least one of the first mixer and the second mixer is a continuous mixer.
A process of manufacturing an edible composition comprising a saccharide component and an elastomeric component wherein at least portion of the saccharide is cooked saccharide, comprising mixing at least one chewing gum ingredient with an elastomeric component in the same mixing apparatus that the elastomeric component is combined with a saccharide component wherein the saccharide component is at least partially cooked.
Dependencies are inferred from the claim text.