MULTIPLE PHASE CONFECTIONERY PRODUCT WITH GEL COMPONENT AND METHOD
The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising the gel set point temperature, and increasing gel density. The stabilized gel component may be suitable for single phase or multiple phase gel-crème confectionery products.
1 . A confectionery article comprising:
a confectionery substrate; and
a stabilized gel component in contact with the confectionery substrate.
2 . The confectionery article of claim 1 wherein the confectionery substrate is selected from the group consisting of chewing gum, bubble gum, trim chewing gum, nougat, pliable confectionery material, taffy, soft candy, chewy candy, caramel, hard candy, and combinations thereof.
3 . The confectionery article of claim 1 wherein the stabilized gel component further comprises a hydrocolloid, a stabilizing agent, a flavorant, a sweetener, a dairy component and combinations thereof.
4 . The confectionery article of claim 3 wherein the hydrocolloid is selected from the group consisting of gelatin, gellan gum, xanthan gum, pectin, carrageenan, and combinations thereof.
5 . The confectionery article of claim 3 wherein the stabilizing agent is selected from the group consisting of agar, alginate, locust bean gum, carrageenan, iota carrageenan, kappa carrageenan, and combinations thereof.
6 . The confectionery article of claim 1 wherein the confectionery substrate is from about 50% to about 90% by weight of the confectionery article.
7 . The confectionery article of claim 1 wherein the stabilized gel component is from about 10% to about 50% by weight of the confectionery article.
8 . A multiple phase chewing gum composition comprising:
a chewing gum substrate; and
a stabilized gel component in contact with the chewing gum substrate.
9 . The chewing gum composition of claim 8 wherein the chewing gum substrate is selected from the group consisting of chewing gum, bubble gum, trim chewing gum, and combinations thereof.
10 . The chewing gum composition of claim 8 wherein the stabilized gel component further comprises a component selected from the group consisting of a hydrocolloid, a stabilizing agent, a flavorant, a sweetener, a dairy component, and combinations thereof.
11 . The chewing gum composition of claim 10 wherein the hydrocolloid is selected from the group consisting of xanthan gum, pectin, carrageenan, and combinations thereof.
12 . The chewing gum composition of claim 10 wherein the stabilizing agent is selected from the group consisting of alginate, locust bean gum, carrageenan, iota carrageenan, kappa carrageenan, and combinations thereof.
13 . The chewing gum composition of claim 8 wherein the stabilized gel component has a property selected from the group consisting of a cream texture, a creamy mouthfeel, a cream flavor, and combinations thereof.
14 . The chewing gum composition of claim 8 wherein the stabilized gel component has a set point temperature from about 90° C. to about 92° C.
15 . The chewing gum composition of claim 8 wherein the stabilized gel component has a Brix value from about 85 to about 87.
16 . The chewing gum composition of claim 8 wherein the chewing gum composition has a channel extending along a length thereof, and an amount of the stabilized gel component is disposed in the channel.
17 . The chewing gum composition of claim 8 wherein the chewing gum substrate has a cross-section shape selected from the group consisting of square-shaped, E-shaped, O-shaped, U-shaped, and W-shaped.
18 . The chewing gum composition of claim 8 wherein the chewing gum substrate encases the stabilized gel component.
19 . The chewing gum composition of claim 8 wherein the chewing gum composition further comprises an end, the stabilized gel component visible at the end.
20 . The chewing gum composition of claim 8 wherein the chewing gum substrate is a trim chewing gum, the chewing gum composition further comprising a second chewing gum substrate encasing the trim chewing gum and the stabilized gel component.
21 . The chewing gum composition of claim 8 further comprising a package containing the chewing gum composition therein, the stabilized gel component in non-adherence with the package.
22 . A method of producing a multiple phase confectionery article comprising:
extruding a confectionery substrate;
dispensing a stabilized gel component upon the confectionery substrate to form a confectionery composite, the stabilized gel component having a gel set point temperature, the temperature of the stabilized gel component above the set point temperature; and
lowering the temperature of the confectionery composite below the gel set point temperature to gel the stabilized gel component and form the confectionery article.
23 . The method of claim 22 further comprising maintaining the stabilized gel component in a fluid state during the dispensing.
24 . The method of claim 22 further comprising maintaining the temperature of the fluid stabilized gel component above the set point temperature during the dispensing.
25 . The method of claim 22 wherein the lowering further comprises passing the article through a cooling chamber having a temperature from about −2° C. to about 2° C. for about 1 minute to about 7 minutes.
26 . The method of claim 22 further comprising coextruding the stabilized gel component with the confectionery substrate.
27 . The method of claim 22 further comprising forming a channel in the confectionery substrate and dispensing the stabilized gel component in the channel.
28 . The method of claim 22 further comprising placing the confectionery article in a package, the stabilized gel component not adhering to the package.
29 . The method of claim 28 wherein the placing occurs within about 1 minute to about 10 minutes after the lowering.