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US 9,237,758 B2Granted
Multilayered sugar free isomalt confectionery and methods of making same
AssigneeIntercontinental Great Brands LLC
InventorsCesar C. Elejalde, Bharat Jani, Deborah Levenson, Joycelyn May, Mary K. Robinson, Kristen Schmitz, Aditi Shetty, Simone A. O'Neill, William John Hirt, Dorothy Euan
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Abstract
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
Claims19
A multilayered confectionery, comprising:
- a candy layer comprising a mixture comprising
- a cooked base portion comprising isomalt and a hydrogenated starch hydrolysate syrup,
- a fat, and
- a fondant portion comprising isomalt and a hydrogenated starch hydrolysate syrup, wherein the fondant portion comprises about 65 to about 80% w/w isomalt and about 20 to about 35% w/w hydrogenated starch hydrolysate syrup of the fondant portion (dry weight),
- wherein the candy layer comprises crystalline particles of isomalt, and
- wherein the candy has a moisture content of about 6.5 to about 8.0% w/w and a chewy texture, or
- wherein the candy layer has a moisture content of about 4.0 to about 5.0% w/w and a crunchy 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.
7 more elements
A method of making a multilayered confectionery, comprising:
- preparing a candy layer comprising mixing a cooked base portion comprising isomalt and a hydrogenated starch hydrolysate syrup, a fat, and a fondant portion comprising isomalt and a hydrogenated starch hydrolysate syrup to form a candy comprising crystalline particles of isomalt, wherein the fondant portion comprises about 65 to about 80% w/w isomalt and about 20 to about 35% w/w hydrogenated starch hydrolysate syrup of the fondant portion (dry weight), and
- wherein the candy layer has a moisture content of about 6.5 to about 80% w/w and a chewy texture, or
- wherein the candy layer has a moisture content of about 4.0 to about 5.0% w/w and a crunchy texture;
- 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 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.
2 more elements
Dependencies are inferred from the claim text.