Taste modified hard confectionery compositions containing functional ingredients
View Patent ↗The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils. As a result of the present invention, improved hard confectionery products are provided which have a substantial reduction in the unpleasant organoleptic sensations associated with the functional ingredients upon release of the functional ingredient from the confection in the oral cavity.
1. A hard boiled candy composition comprising:
(a) a confectionery base comprised of a mixture of at least one sugar and at least one carbohydrate bulking agent which is kept in an amorphous or glassy condition;
(b) Echinacea having an unpleasant mouthfeel in the form of a tingling sensation or astringency characteristic; and,
(c) an amount of from about 0.5% to about 5.0% by weight of said hard boiled candy composition of one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to suppress the tingling sensation or astringency characteristic of Echinacea,
wherein the ratio of the saturated fat or partially hydrogenated oil to the Echinacea is from 1.0/0.6 to 1.0/0.15.
2. The hard boiled candy composition according to claim 1 wherein the partially hydrogenated vegetable oil is selected from the group consisting of cottonseed, soybean, peanut, palm, sunflower seed and corn oil and combinations thereof.
3. The hard boiled candy composition according to claim 1 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5% by weight of said hard boiled candy composition.
4. The hard boiled candy composition according to claim 1 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0% by weight of said hard boiled candy composition.
5. The hard boiled candy composition according to claim 1 wherein the saturated fat is selected from the group consisting of palm kernel oil, coconut oil, cocoa butter, and butter and combinations thereof.
6. A method for suppressing the unpleasant mouthfeel of a hard boiled candy composition which contains a botanical having an unpleasant mouthfeel, which comprises:
(a) providing a confectionery base comprised of a mixture of at least one sugar and at least one carbohydrate bulking agent which is kept in an amorphous or glassy condition and Echinacea, having an unpleasant mouthfeel in the form of a tingling sensation or astringency characteristic, and,
(b) adding thereto from about 0.5% to about 5.0% by weight of said hard boiled candy composition one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to suppress the tingling sensation or astringency characteristic of Echinacea,
wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to Echinacea is from 1.0/0.6 to 1.0/0.15.
7. The method according to claim 6 wherein the partially hydrogenated vegetable oil is selected from the group consisting of cottonseed, soybean, peanut, palm, sunflower seed and corn oil, and mixtures thereof.
8. The method according to claim 6 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5% by weight of the hard boiled candy composition.
9. The method according to claim 8 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0% by weight of the hard boiled candy composition.
10. The method according to claim 6 wherein the saturated fat is selected from the group consisting of palm kernel oil, coconut oil, cocoa butter, and butter and combinations thereof.
11. A hard boiled candy composition consisting essentially of:
(a) a confectionery base comprised of a mixture of at least one sugar and at least one carbohydrate bulking agent which is kept in an amorphous or glassy condition;
(b) Echinacea, having an unpleasant mouthfeel in the form of a tingling sensation or astringency characteristic; and
(c) an amount of one or more partially hydrogenated vegetable oils or saturated fats effective to suppress said tingling sensation or astringency characteristic of Echinacea.