Multi-region chewing gum confectionery composition, article, method, and apparatus

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 forming a multi-layer chewing gum confection consisting of
 a) blending
 about 76 to about 94% by weight of solid particulates selected from sugars and sugar alcohols, 
 about 6 to about 24% by weight of a diffusion controller sol comprising
 about 4 to about 12% by weight of a liquid, 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, and 
 
 optionally osmotic pressure controller, flavor agents, sensate agents, coloring agents, demulcents, breath freshening agents, dental care agents, pharmaceutical agents, vitamins, minerals, nutraceuticals, and combinations thereof, to form a confectionery composition; 
 wherein the liquid is water, wherein the diffusion controller sol excludes glycerin, and wherein all weight percents are based on the total weight of the confectionery composition; 
   b) forming the confectionery composition into a first, confectionery layer; and   c) applying the first, confectionery layer to a second, chewing gum layer comprising a chewing gum composition.   
     
     
         2 . The method of  claim 1  wherein steps b) and c) are conducted by coextruding the confectionery composition and the chewing gum composition. 
     
     
         3 . The method of  claim 1  wherein step b) comprises forming the first, confectionery layer on a roller and step c) comprises transferring the first, confectionery layer from the roller to the second, chewing gum layer. 
     
     
         4 . The method of  claim 1  wherein step b) comprises forming the confectionery composition into a sheet, trimming the ends of the sheet to form a trim material, and recycling at least part of the trim material for use as at least part of the confectionery composition of step b). 
     
     
         5 . The method of  claim 1  further comprising reducing the amount of liquid in the first, confectionery layer. 
     
     
         6 . The method of  claim 1  further comprising applying pressure to the combined first, confectionery layer and second, chewing gum layer. 
     
     
         7 . The method of  claim 1  wherein at least one of the steps a) and b) is conducted at about ambient temperature. 
     
     
         8 . The method of  claim 1 ,
 wherein step b) comprises applying the confectionery composition to a roller assembly comprising a target roller, wherein the resulting first, confectionery layer releasably adheres to the target roller; and   wherein step c) comprises transferring the first, confectionery layer from the target roller to the second, chewing gum layer.   
     
     
         9 . The method of  claim 8  wherein the roller assembly comprises at least one pair of rotating rollers including a target roller and a secondary roller which rotate in opposite directions, the pair of rotating rollers being separated by a gap, the method further comprising placing the confectionery composition in the gap and in operative contact with both rotating rollers and compressing the confectionery composition to form a layer or layer, and preferentially adhering the layer or layer of the confectionery composition to the target roller. 
     
     
         10 . The method of  claim 9  further comprising adjusting at least one target parameter of the pair of rollers so that the confectionery composition is preferentially retained on the target roller as it rotates prior to the time it comes into contact with the second, chewing gum layer. 
     
     
         11 . The method of  claim 10  wherein the target parameter is selected from the group consisting of the size of the gap, the speed of the pair of rollers, pressure on the confectionery composition by the pair of rollers in proximity of the gap, and the viscosity of the confectionery composition. 
     
     
         12 . The method of  claim 8  wherein the step of transferring the confectionery composition from the target roller to the second, chewing gum layer comprises:
 positioning the target roller proximate to the second, chewing gum layer so that the confectionery composition is in contact with the second, chewing gum layer; and 
 adjusting the pressure on the second, chewing gum layer by the target roller so that the confectionery composition is preferentially applied onto the surface of the second, chewing gum layer and remains in contact with the second, chewing gum layer. 
 
     
     
         13 . The method of  claim 8  wherein the roller assembly comprises at least two pairs of rotating rollers. 
     
     
         14 . The method of  claim 8  wherein the target roller is cylindrical and has a continuous curvilinear outer surface for receiving the confectionery composition. 
     
     
         15 . The method of  claim 8  wherein the target roller has a non-cylindrical outer surface for receiving the confectionery composition. 
     
     
         16 . The method of  claim 8  further comprising repeating the steps at least once to obtain a multi-layered chewing gum confection. 
     
     
         17 . The method of  claim 8  further comprising applying at least one layer of coating material by a conventional hard panning or soft panning technique. 
     
     
         18 . The method of  claim 8  further comprising drying the combined first, confectionery layer and second, chewing gum layer at about room temperature.