Back to results
US 9,220,284 B2Granted
Multilayered sugar free mannitol confectionery and methods of making same
AssigneesIntercontinental Great Brands LLC, Mondelez Japan Limited
InventorsCesar C. Elejalde, Bharat Jani, Koichi Enomoto, Deborah Levenson, Joycelyn May, Mary Robinson, Kristen Schmitz, Aditi Shetty, Simone A. O'Neill, William John Hirt, Dorothy Euan
Life of this patent
Estimating the term…
Abstract
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
Claims33
A multilayered confectionery, comprising:
- a candy layer comprising a mixture comprising
- a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,
- a fat, and
- a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup, the fondant portion is present in an amount of about 10.0 to about 15.0% w/w of the candy layer,
- wherein the candy layer comprises crystalline particles of mannitol, and
- wherein the candy has a chewy texture;
- and
- a first chewing gum layer comprising an elastomer and a second chewing gum layer comprising an elastomer;
- wherein a first surface of the candy layer is in contiguous contact with a surface of the first chewing gum layer and a second surface of the candy layer is in contiguous contact with a surface of the second chewing gum layer to form a sandwich-like product with the candy layer in the middle and visible on four sides of the multilayered confectionery.
6 more elements
A method of making a multilayered confectionery, comprising:
- preparing a candy layer comprising mixing a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup, a fat, and a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup to form a candy comprising crystalline particles of mannitol, wherein the candy has a chewy texture, the fondant portion is present in an amount of about 10.0 to about 15.0% w/w of the candy layer;
- preparing a first chewing gum layer comprising an elastomer and a second 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 first chewing gum layer and a second surface of the candy layer is in contiguous contact with a surface of the second chewing gum layer to form a sandwich-like product with the candy layer in the middle and visible on four sides of the multilayered confectionery.
Dependencies are inferred from the claim text.