Multi-region 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-region non-chewing gum confection comprising
 a) blending   about 76 to about 94% by weight of solid particulates 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, 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 
   to form a confectionery composition;   b) forming the confectionery composition into a confectionery layer; and   c) applying the confectionery layer to an edible substrate comprising a substrate composition, wherein the substrate composition excludes chewing gum base.   
     
     
         2 . The method of  claim 1 , wherein steps b) and c) are conducted by coextruding the confectionery composition and the substrate composition. 
     
     
         3 . The method of  claim 1 , wherein step b) comprises forming the confectionery layer on a roller and step c) comprises transferring the confectionery layer from the roller to the edible substrate. 
     
     
         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 confectionery layer. 
     
     
         6 . The method of  claim 1 , further comprising applying pressure to the combined confectioner layer and edible substrate. 
     
     
         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 confectionery layer releasably adheres to the target roller; and   wherein step c) comprises transferring the confectionery layer from the target roller to the edible substrate.   
     
     
         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 region, and preferentially adhering the layer or region of the confectionery composition to the target roller. 
     
     
         10 . The method of  claim 8 , 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 edible substrate. 
     
     
         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 edible substrate comprises:
 positioning the target roller proximate to the edible substrate so that the confectionery composition is in contact with the edible substrate; and   adjusting the pressure on the edible substrate by the target roller so that the confectionery composition is preferentially applied onto the surface of the dibble substrate and remains in contact with the edible substrate.   
     
     
         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 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 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 1 , further comprising
 drying the combined confectionery layer and edible substrate at about room temperature.