Abstract: A composite confectionary comprising a fat-based portion bonded to a cooked sugar-based portion. The portions are bonded by placing a contact surface of the cooked sugar-based portion in contact with a contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface and the cooked sugar-based portion contact surface is sufficient to at least partially melt the contact surface of the fat-based portion.

Abstract: An extrudable chewing gum packaged in a deformable container having a capped extrusion orifice, said gum being readily extrudable from said container at ambient temperatures, being resistant to syneresis over long storage periods, and exhibiting minimal filamenting tendencies. The process involves admixing with a gum formulation including gum base and sweetener, the base preferably including poly vinyl acetate, a solution of thermo reversible gelling agent the solution being heat activated, and in sufficient quantity to raise the free water content of the gum composition to at least about 11%, and extruding the formulated gum composition into the deformable container while the gum admixture is at a temperature above the thermal reversal temperature of the gel.