Confectionery composition, article, method, and apparatus
AssigneeIntercontinental Great Brands LLC
InventorsVesselin D. Miladinov, Cesar Carlos Elejalde, Jesse Kiefer, Bharat Jani, Kishor Kabse, Matthew Allan Beam, Allen Aldridge, Jianping Chao
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Abstract
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.
Claims74
A dough-like confectionery composition comprising a solid phase and a liquid phase, at least a major portion of the solid phase being surrounded by the liquid phase, the solid phase comprising a solid particulate, and the liquid phase comprising a mixture of a liquid and a diffusion controller.
A confectionery composition, comprising:
- about 76 to about 94% by weight of maltitol;
- about 4 to about 12% by weight of water;
- and
- about 2 to about 10% by weight of xanthan gum;
- wherein all percent by weight values are based on the total weight of the confectionery composition.
A method of preparing a confectionery composition, comprising:
- blending
- about 76 to about 94% by weight of a solid particulate, and
- about 6 to about 24% by weight of a diffusion controller sol comprising
- about 4 to about 12% by weight of a liquid, and
- about 2 to about 12% by weight of a diffusion controller;
- wherein all weight percents are based on the total weight of the confectionery composition.
A multi-region confection comprising at least one confectionery layer or region comprising a plurality of solid particulates with at least a major portion of the plurality of solid particulates at least partially surrounded by a hardened diffusion controller.
A confectionery layer or region comprising
- about 20 to about 98% by weight of maltitol;
- and
- about 2 to about 20% by weight of xanthan gum;
A confectionery layer or region comprising
- about 76 to about 94% by weight of solid particulates, and
- about 6 to about 24% by weight of a diffusion controller sol comprising
- about 4 to about 12% by weight of a liquid, and
- about 2 to about 12% by weight of a diffusion controller;
- wherein all weight percents are based on the total weight of the confectionery layer or region;
- and wherein the confectionery layer or region has a first moisture content before processing, a second moisture content during processing, and a third moisture content after processing.
A method of forming a diffusion controller sol, comprising
- blending
- about 20 to about 55% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, and combinations thereof, and
- about 45 to about 80% by weight of a liquid
- to form the diffusion controller sol, wherein all percent by weight values are based on the total weight of the diffusion controller sol.
A diffusion controller sol, comprising
- about 20 to about 55% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, and combinations thereof, and
- about 45 to about 80% by weight of a liquid;
- wherein all percent by weight values are based on the total weight of the diffusion controller sol.
Dependencies are inferred from the claim text.