Multi-region non-chewing gum confectionery composition
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 multi-region non-chewing gum confection comprising:
a) a first region comprising a substrate composition, wherein the substrate composition excludes chewing gum base; and
b) a second region applied on the first region, the second region comprising a confectionery composition comprising
a solid phase and a liquid phase, at least a major portion of the solid phase being surrounded by the liquid phase,
the solid phase comprising a solid particulate selected from sugars and sugar alcohols, wherein the solid particulate is present in an amount of about 76 to about 94% by weight of the second region, and
the liquid phase comprising a mixture of water and a diffusion controller,
wherein the diffusion controller is present in an amount of about 2 to about 12% by weight of the second region and is selected from the group consisting of xanthan gum, carboxymethyl, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginate, chemically modified alginate, agar, guar, locust bean, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, and pectin, as well as mixtures thereof,
wherein moisture content of the second region is less than 2 weight % by weight of the second region, and
with the proviso that the liquid phase excludes hydrogenated starch hydrolysates and glycerin.
2. The multi-region non-chewing gum confection of claim 1 , wherein the substrate composition comprises a hard candy composition.
3. The multi-region non-chewing gum confection of claim 1 , wherein the substrate composition comprises a soft candy composition.
4. The multi-region non-chewing gum confection of claim 1 , wherein the substrate composition comprises a chocolate composition.
5. The multi-region non-chewing gum confection of claim 1 , wherein the solid particulate is a sugar alcohol having a water solubility of about 140 to about 200 grams per 100 grams water at 25° C.
6. The multi-region non-chewing gum confection of claim 1 , wherein the solid particulate comprises maltitol.
7. The multi-region non-chewing gum confection of claim 1 , wherein the diffusion controller is selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, and combinations thereof.
8. The multi-region non-chewing gum confection of claim 1 , wherein the diffusion controller comprises xanthan gum.
9. The multi-region non-chewing gum confection of claim 1 , wherein the solid particulate comprises xylitol; and the diffusion controller comprises carboxymethyl cellulose.
10. The multi-region non-chewing gum confection of claim 1 ,
wherein the solid particulate comprises maltitol; and
wherein the diffusion controller comprises xanthan gum.
11. The multi-region non-chewing gum confection of claim 1 , further comprising a third region that is the same as one of the first region or the second region.
12. The multi-region non-chewing gum confection of claim 1 , further comprising a third region that is different than at least one of the first region or the second region.
13. The multi-region non-chewing gum confection of claim 1 , wherein the second region at least partially surrounds the first region.
14. The multi-region non-chewing gum confection of claim 1 , wherein the second region forms an exterior surface of the multi-region confection.
15. A multi-region non-chewing gum confection comprising:
a) a first, confectionery region comprising
about 76 to about 94% by weight of solid particulates, wherein the solid particulates are 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 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,
wherein all weight percents are based on the total weight of the first, confectionery region,
with the proviso that the diffusion controller sol excludes hydrogenated starch hydrolysates and glycerin; and
b) a second, substrate region comprising a substrate composition, wherein the substrate composition excludes chewing gum base,
wherein the first, confectionery region is applied to a surface of the second, substrate region.
16. The multi-region non-chewing gum confection of claim 15 ,
wherein the solid particulates comprise maltitol; and
wherein the diffusion controller comprises xanthan gum.
17. The multi-region non-chewing gum confection of claim 15 , wherein the solid particulates are uniformly dispersed throughout the first, confectionery region.
18. The multi-region non-chewing gum confection of claim 15 , wherein the first, confectionery region is substantially free of air bubbles.
19. The multi-region non-chewing gum confection of claim 15 , comprising a single first, confectionery region.