Abstract: A method and apparatus for forming a center-filled confectionary rope having a soft candy center. The apparatus of the invention includes a forming nose over which a rectangular sheet of candy is passed to form a continuous, hollow, substantially cylindrical outer layer of candy. A frustoconical extruder attached to the lower surface of the forming nose is provided for extruding a soft candy into the hollow portion of the cylindrical outer layer of candy as it is being formed by the forming nose. The combination of candy exterior and soft candy center is then passed through a forming chute which imparts to the confectionary a desired cross-sectional geometry.

Abstract: An apparatus and process for forming a center-filled confectionary rope in which the center candy is a candy which, during the forming process, is too viscous to be pumped. A center candy is obtained and formed into a continuous cylindrical shape. This is done by using a feeding miller which extracts from the viscous center candy mass a continuous flow of candy. This continuous flow of candy is introduced into a batch roller which forms the continuous flow of candy into a continuous cylindrical shape. An exterior candy mass is obtained and formed into a continuous rectangular shape. This is accomplished by placing the exterior candy mass in a feeding miller which extracts a continuous flow of the exterior candy mass in the form of a rectangular cross section. The continuous rectangularly shaped exterior candy mass is then attached to the continuous cylindrically shaped viscous candy mass and wrapped around the cylindrical center candy in a helical fashion.

Abstract: A method and apparatus for forming a center-filled confectionary rope having a soft candy center. The apparatus of the invention includes a forming nose over which a rectangular sheet of candy is passed to form a continuous, hollow, substantially cylindrical outer layer of candy. A frustoconical extruder attached to the lower surface of the forming nose is provided for extruding a soft candy. A frustoconical extruder attached to the lower surface of the forming nose is provided for extruding a soft candy into the hollow portion of the cylindrical outer layer of candy as it is being formed by the forming nose. The combination of candy exterior and soft candy center is then passed through a forming chute which imparts to the confectionary a desired cross-sectional geometry.

Abstract: An apparatus and process for forming a center-filled confectionary rope in which the center candy is a candy which, during the forming process, is too viscous to be pumped. A center candy is obtained and formed into a continuous cylindrical shape. This is done by using a feeding miller which extracts from the viscous center candy mass a continuous flow of candy. This continuous flow of candy is introduced into a batch roller which forms the continuous flow of candy into a continuous cylindrical shape. An exterior candy mass is obtained and formed into a continuous rectangular shape. This is accomplished by placing the exterior candy mass in a feeding miller which extracts a continuous flow of the exterior candy mass in the form of a rectangular cross section. The continuous rectangularly shaped exterior candy mass is then attached to the continuous cylindrically shaped viscous candy mass and wrapped around the cylindrical center candy in a helical fashion.

Abstract: A hydrophilic stabilizing system which comprises a solution wherein gelatin is dissolved in glycerin and water and a chewing gum composition, which comprises: a chewing gum base, sweetening agent and the hydrophilic stabilizing system.

Abstract: Moist chewing gum composition comprising gum base, solid sweetener and liquid sweetener, about 10 to about 35% sucrose fondant and about 0.05 and 1.5 D.C.L. units sucrose inverting enzyme dissolved in a mobile carrier per 100 g of the composition. The composition has an initially firm texture convenient for processing and packaging, and develops and retains a soft moist texture as a result of inversion of sucrose dissolved in the liquid phase of the fondant to produce the humectant sugars glucose and fructose.

Abstract: A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from about 1% to about 15% fat with m.p. above 22.degree. C. and about 0.1% to about 10% whipping agent dispersed in a water-soluble, sweet-tasting chewy candy matrix which forms about 55% to about 90% of the blend. The center filling has a chewing consistency similar to that of the casing so that at first bite through the confection the center filling is not readily distinguishable. The center filling imparts prolonged release of sweetness and of flavor (when present in the center filling) and an improved size perception as compared with chewing gum items of similar size.