Abstract: A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.

Abstract: A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.

Abstract: A chewing gum product having a core portion including chewable gum base, sweetener and flavoring. The core portion has deposited on its surface a rolling compound including a powdered ingredient selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit, lactose, and combinstions thereof. The rolling compound further includes between about 0.1 and about 2.5 weight percent of a liquid flavor. The rolling compound is substantially free of anti-caking agents and flow agents.

Abstract: A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Also, the differences in types of powdered sorbitol may be evaluated by making a standard sorbitol property testing (SSPT) gum formula and measuring the Taber and Instron hardness of standard sticks of the resulting gum. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.

Abstract: A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.

Abstract: A sugarless hard coated chewing gum comprising a sugarless chewing gum center and a sugarless hard coating containing hydrogenated isomaltulose. The chewing gum center has a low water content, preferably less than about 2.5 weight percent based on the weight of the gum center. The sugarless hard coated chewing gum is manufactured by applying to the chewing gum center a sugarless syrup comprising hydrogenated isomaltulose to coat the gum centers. The coated gum centers are then dried in an inert medium such as air to form the hard coating.

Abstract: Low moisture chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition.

Abstract: Carbohydrate syrup-plasticizer compositions for use in chewing gums to improve flexibility and methods of preparing the compositions are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup composition.

Abstract: Chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition.