Abstract: Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rollers each define a series of pockets that impart a force on the sheet and push the sheet inward at a multitude of points to form at least a portion of the final shape of the products. The confectionary sheet exiting the rollers includes an array of products separated by a thin web of confectionery material. The pockets and other apparatus are provided to help prevent the products from sticking to the pockets. The rollers also cut the sheet so that the sheet is of a size suitable to be placed in a separator or tumbler.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.

Abstract: The present invention provides a coated chewing gum product. The product comprises a gum center that includes a water-soluble portion and a water-insoluble portion. The water-insoluble portion comprises at least 50% by weight of the gum center. The gum center includes less than 5% by weight of bulk sweeteners. A coating substantially surrounds the gum center.

Abstract: Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rollers each define a series of pockets that impart a force on the sheet and push the sheet inward at a multitude of points to form at least a portion of the final shape of the products. The confectionary sheet exiting the rollers includes an array of products separated by a thin web of confectionery material. The pockets and other apparatus are provided to help prevent the products from sticking to the pockets. The rollers also cut the sheet so that the sheet is of a size suitable to be placed in a separator or tumbler.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.

Abstract: A chewing gum that contains fro about 0.5 to about 30 percent of a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein.