Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.

Abstract: Colored wax compositions comprising a multiplicity of colored wax particles comprising at least one wax, at least one colorant and at least one emulsifier, wherein the colored wax particles are made by heating the at least one wax, the at least one colorant and the at least one emulsifier together, solidifying the melted colored wax composition and then forming particles from the solidified colored wax composition, the resultant colored wax particles having an average particle size of at least 200 microns that provide a speckled appearance when applied to the surface of a confectionery composition. In particularly, the present disclosure relates to coated confectionery compositions such as chewing gum compositions having a speckled appearance when this colored wax composition is applied as a coating to a confectionery composition as well as to methods for making colored wax coated confectionery compositions such as chewing gum pellets.

Abstract: Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.

Abstract: A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating the filled extruded body to form the chewing gum product. The fill material includes about 20 to about 80 weight percent sorbitol, and about 20 to about 80 weight percent xylitol, wherein the total of sorbitol and xylitol is at least 80 weight percent. On cooling, the fill material crystallizes to form a crunchy filling.

Abstract: Pre-blend and flavor pre-blend ingredients for use in the preparation of chewing gum is described. The pre-blend and flavor pre-blend ingredients include hydrophilic and lipophilic ingredients combined prior to blending with gum base and other chewing gum ingredients.

Abstract: Chewing gum compositions comprising a chewy cooked candy ingredient exhibit improved flavor release.

Abstract: A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy.

Abstract: Disclosed include flavor pre-blends for use in chewing gum to impart improved chew texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients.

Abstract: A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable thickness, providing a print roller, transporting the at least one chewing gum sheet towards the print roller via a transporting surface, providing a gap between the print roller and the transporting surface, the thickness of the at least one chewing gum sheet being greater than a height of the gap, moving the at least one chewing gum sheet through the gap, printing indicia on the chewing gum sheet via the print roller during the moving of the at least one chewing gum sheet through the gap, and compressing the at least one chewing gum sheet during the moving of the at least one chewing gum sheet through the gap, the compressing occurring simultaneously with the printing.

Abstract: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.