Abstract: In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating.

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: The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid, and is characterised in that the fat or acid is associated with a carrier material. Examples include foamed candies comprising spray dried fruit powder, encapsulated malic acid, cocoa powder or chocolate crumb.

Abstract: A centrefilled confectionery composition comprises a centrefill component enclosed in a confectionery shell component. At least one of the components is aerated, and the densities of the centrefill and the shell are substantially equal. The confectionery shell component may comprise jelly candy or hard-boiled candy. A method of making a centrefilled confectionery composition, comprising a centrefill enclosed in a confectionery shell, comprises preparation of first and second syrups for forming the confectionery shell and centrefill respectively. The densities of the first and second syrups are compared, and the denser of the two syrups is aerated to reduce the density to a level comparable to the density of the other syrup. The first and second syrups are then co-deposited into a mould so that the first syrup forms a confectionery shell enclosing a centrefill formed by the second syrup.

Abstract: The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1% by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy) is substantially free of dietary fibre. In the case of a shell of jelly candy or chewy candy, the shell should additionally comprise gelatin. In addition, the invention provides a centrefilled confectionery composition comprising at least 20% by weight of centrefill, wherein the centrefill comprises at least 1% by weight of dietary fibre.