Abstract: Disclosed are hard isomalt compositions and hard isomalt confectionery products having enhanced shelf stability. Further disclosed herein is a packaged plurality of unwrapped hard candy product comprising a container and a plurality of unwrapped hard candy product units. The unwrapped hard candy product units comprise a hydrophobic lubricant, a polyol having an equilibrium relative humidity less than 50%, wherein the unwrapped hard candy product units have non-cohesive surface tack, an accelerated shelf life of greater than five weeks, and a microcrystalline outer layer disposed around an amorphous center. Weight percent is based on the total weight of the hard candy product units. Also described is a method of making the packaged plurality of unwrapped hard candy product units.

Abstract: An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.

Abstract: An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.

Abstract: An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.

Abstract: An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twins screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.