Confectionery composition, article, and method

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.

1 . A method of preparing a non-chewing gum confectionery composition, comprising:
 blending about 76 to about 94% by weight of a solid particulate selected from sugars and sugar alcohols, and about 6 to about 24% by weight of a diffusion controller sol comprising
 about 4 to about 12% by weight of a liquid, wherein the liquid is water, and 
 about 2 to about 12% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carageenan, alginate, chemically modified alginate, agar, guar, locust bean, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, and pectin, as well as mixtures thereof, 
 with the proviso that the diffusion controller sol excludes hydrogenated starch hydrolysates and glycerin; 
   wherein all weight percents are based on the total weight of the confectionery composition, and   wherein the non-chewing gum confectionery composition excludes chewing gum base.   
     
     
         2 . The method of  claim 1  wherein the diffusion controller sol is essentially homogeneous. 
     
     
         3 . The method of  claim 1  wherein the blending is conducted at a temperature of about 15 to about 30° C. 
     
     
         4 . The method of  claim 1  further comprising forming the diffusion controller sol by blending the liquid and the diffusion controller at a temperature of about 15 to about 30° C. 
     
     
         5 . The method of  claim 1 , wherein the solid particulate comprises maltitol; and the diffusion controller comprises xanthan gum. 
     
     
         6 . A method of forming a diffusion controller sol, comprising
 blending about 20 to about 55% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, and combinations thereof, and about 45 to about 80% by weight of a liquid to form the diffusion controller sol,   wherein all percent by weight values are based on the total weight of the diffusion controller sol.   
     
     
         7 . The method of  claim 6 , wherein the diffusion controller is xanthan gum. 
     
     
         8 . The method of  claim 6 , wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydrolysates, and mixtures thereof. 
     
     
         9 . The method of  claim 6 , wherein the blending comprises gradually adding the diffusion controller to the liquid. 
     
     
         10 . The method of  claim 6 , wherein the blending comprises processing the diffusion controller and the liquid in a twin-screw extruder. 
     
     
         11 . The method of  claim 6 , wherein the diffusion controller sol consists of xanthan gum and water. 
     
     
         12 . The method of  claim 6 , wherein the blending is conducted at a temperature of about 15 to about 30° C. 
     
     
         13 . The method of  claim 6 , wherein the diffusion controller sol is essentially homogeneous. 
     
     
         14 . A diffusion controller sol, comprising
 about 20 to about 55% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, and combinations thereof, and   about 45 to about 80% by weight of a liquid;   wherein all percent by weight values are based on the total weight of the diffusion controller sol.   
     
     
         15 . The diffusion controller sol of  claim 14 , wherein the diffusion controller is xanthan gum. 
     
     
         16 . The diffusion controller sol of  claim 14 , wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydrolysates, and mixtures thereof. 
     
     
         17 . The diffusion controller sol of  claim 14 , consisting of the xanthan gum and water. 
     
     
         18 . The diffusion controller sol of  claim 14 , which is essentially homogeneous.