Abstract: Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Abstract: Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Abstract: Disclosed is a confection including a confection body including an upper surface and an opposing lower surface, and at least one upper surface indicium and at least one upper surface non-indicium area disposed at the upper surface, wherein an uppermost extent of the at least one upper surface indicium extends a substantially equal distance from the lower surface as an uppermost extent of the at least one upper surface non-indicium area.

Abstract: Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.

Abstract: Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, and an outer coating.

Abstract: Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change.

Abstract: A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region.

Abstract: Center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform side walls and little, if any, shell breakage and filler leakage or bleed-out problems. Decentering of the filler and its accompanying production of thin or weak shell walls is avoided by at least substantially preventing excessive flow of a fluid or liquid shell component along a single side of shell introduction into the manifold nozzle or nozzle cavity. At least substantially uniform flow of the shell component in an annular passageway of a co-deposition nozzle assembly may be achieved with an apertured disk insert, a plurality of manifold bores, or opposing shell component entry points to evenly distribute the shell component and prevent or substantially reduce filler leakage or bleed-out.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.