Abstract: The invention relates to the use of a mixture of pregelatinized, amylose-rich starches, having large particle size and soluble fibers, for coating and glazing breakfast cereals, enabling the production of breakfast cereals with a reduced sugar content.

Abstract: The invention relates to the use of a mixture of at least one sweetening agent and at least one chemically unmodified pregelatinized starch to improve the crunchiness of the hard crystalline coating of a sugar-coated product, said starch not having undergone chemical modifications, said coating and said mixture comprising less than 1% by weight of gum arabic relative to the total dry weight of the coating or of the mixture, preferably said coating or said mixture being free of gum arabic. The invention also relates to a sugar-coated confectionery product, a production method and a pre-mixed composition.

Abstract: The present invention concerns a method for producing a chewing gum composition containing a fat-free and gelatin-free chewing gum, comprising the following steps: 1) preparing the liquid phase, consisting of polyol and starch syrups, 2) optionally, adding glycerin and/or emulsifier and/or flavours, 3) introducing a powder fraction consisting of non-cariogenic ingredients into the liquid phase obtained in this way, and 4) introducing the gum base, and the chewing gum composition obtained in thus way, in which the fraction of non-cariogenic ingredients comprises powdered polyols with a chosen particle size.

Abstract: A novel composition of a confectionery or pharmaceutical product, characterized in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller than 0.5 m2/g and also having a reduced amount of base gum, with no negative effect on the organoleptic properties, relative to the prior art products. Also, a method for using the novel composition in the production of a chewing gum characterized in that it enables the amount of base gum in said products to be considerably reduced.

Abstract: A sweetening composition including from 80% to 95% by weight of crystalline pulverulent sorbitol and having an enthalpy of at most 150 J/g, a low specific surface area, a particular particle size and an excellent flow ability. Also the process for producing this novel sweetening composition, and the use of this sweetening composition in a method for preparing chewing gums and tablets.

Abstract: Disclosed is a novel confectionery item, and more particularly a chewing gum of which the fat content has been reduced or totally eliminated. This reduction or elimination of the fat makes it possible to obtain a confectionery item that has a reduced caloric load, while keeping a texture similar to the same confectionery item containing fat. Moreover, the invention also concerns the combination of this novel confectionery item with already existing confectionery items in order to create novel textures and flavours. The present invention also concerns a method for preparing such a confectionery item.

Abstract: A novel composition of a confectionery or pharmaceutical product, characterised in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller than 0.5 m2/g and also having a reduced amount of base gum, with no negative effect on the organoleptic properties, relative to the prior art products. Also, a method for using the novel composition in the production of a chewing gum characterised in that it enables the amount of base gum in said products to be considerably reduced.

Abstract: Disclosed herein are chewing gum products containing hard, amorphous inclusions distributed throughout a chewing gum matrix. The chewing gum product provides a new chew experience with regard to flavor, aroma and texture. The blend retains the characteristic of each format, i.e. chewing gum and hard, amorphous discontinuous phase. The use of the inclusions provides an upfront and sustained flavor delivery and provides a crunch that lasts several minutes.

Abstract: The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size.

Abstract: The invention relates to a comestible product comprising one or more zones, wherein galactose is the primary sweetener in at least one zone of the comestible product, and whereby the present of galactose stimulates a mouth-watering effect for at least part of the time that the comestible is in the mouth. A method of improving the mouth-watering effect of a comestible comprising incorporating galactose into the comestible is also described, as is a method of preparing the comestible comprising the incorporation of galactose. Also considered is the use of the comestible in the treatment of xerostomia.

Abstract: An apparatus and a method for producing a striped confectionery product is provided. The apparatus may co-extrude two different base products into a common flow path, including elongate openings extending laterally across the flow path generally parallel to one another through which the base products are introduced so as to form a combined co-extruded product. A die can receive the layered co-extruded product stream, the die having a generally helical blade statically mounted in the passage to divide the passage into two generally helical flow paths. The die can be configured so that the sub-streams can be subsequently recombined into a single recombined product stream having an increased number of generally parallel layers of the base products when compared with the initial co-extruded product stream.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.

Abstract: The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill co-position, such as a liquid-fill composition. The second region includes a particulate polyol having a reduced particle size and which is saturated by a syrup material, such as a polyol syrup, glycerin or the like. The addition of the particulate polyol to the second region provides stability to the chewing gum, composition by reducing the problem of migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region.

Abstract: An apparatus and a method for producing a striped confectionery product is provided. The apparatus may co-extrude two different base products into a common flow path, including elongate openings extending laterally across the flow path generally parallel to one another through which the base products are introduced so as to form a combined co-extruded product. A die can receive the layered co-extruded product stream, the die having a generally helical blade statically mounted in the passage to divide the passage into two generally helical flow paths. The die can be configured so that the sub-streams can be subsequently recombined into a single recombined product stream having an increased number of generally parallel layers of the base products when compared with the initial co-extruded product stream.

Abstract: A liquid-filled confectionery composition (10), comprising a liquid-containing core (11, 12), an outer layer of confectionery coating (14, 15), and an intermediate protective layer (13) between the core (11, 12) and outer layer (14, 15). The liquid-containing core consists of a liquid (11) contained within a water soluble or biodegradable matrix (12). The edible water impermeable intermediate layer (13) is applied in alcohol and prevents the movement of water between the core (11, 12) and the outer layer (14, 15), thereby preventing the core (11, 12) from drying out.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.