Multi-region confectionery composition, article, method, and apparatus

A multi-region confection comprising:

• a) a first, confectionery 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 first, confectionery region and wherein the first, confectionery region has a first moisture content before processing, a second moisture content during processing, and a third moisture content after processing;
• and
• b) a second, substrate region comprising a substrate composition.

A method of forming a multi-region confection comprising

• a) blending
• 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
• to form a confectionery composition;
• wherein all weight percents are based on the total weight of the confectionery composition;
• b) forming the confectionery composition into a confectionery layer;
• and
• c) applying the confectionery layer to an edible substrate comprising a substrate composition.

An apparatus for forming a confection comprising

• means for 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
• to form a confectionery composition;
• wherein all weight percents are based on the total weight of the confectionery composition;
• means for forming the confectionery composition into a confectionery layer;
• and
• means for applying the confectionery layer to an edible substrate comprising a substrate composition.

Apparatus for forming a multi-region confection comprising:

• a) an extrusion assembly comprising a first extrusion means for extruding an edible substrate comprising a substrate composition;
• b) a second extrusion means for extruding a confectionery composition into a layer or region in contact with the edible substrate to form a confectionery material intermediate product;
• and
• c) means for reducing the amount of water in the confectionery material intermediate product to form the multi-region confection.