HARD AND CRUNCHY CONFECTIONARY COATING
A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.
1 - 29 . (canceled)
1 . A confectionary product comprising a confectionery center coated with a confectionary coating formed from a rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.
2 . A confectionary product of claim 1 in which the rapid crystallizing agent is erythritol.
3 . A confectionary product of claim 2 in which the viscosity increasing agent is inulin.
4 . A confectionary product of claim 3 in which the film forming agent is gum tahla.
5 . A confectionary product of claim 2 in which the amount of erythritol in the coating is about 65 to about 95 dry solids wt. %.
6 . A confectionary product of claim 3 in which the amount of inulin in the coating is about 3 to about 13 dry solids wt. %.
7 . A confectionary product of claim 4 in which the amount of gum tahla in the coating is about 6 to about 15 dry solids wt %.
8 . A confectionary product of claim 2 in which the amount of erythritol in the coating is about 70 to about 90 dry solids wt. %.
9 . A confectionary product of claim 3 in which the amount of inulin in the coating is about 4 to about 12 dry solids wt. %.
10 . A confectionary product of claim 4 in which the amount of gum tahla in the coating is about 9 to about 13 dry solids wt. %.
11 . A confectionary product of claim 1 in which the confectionary coating is formed from at least two application syrups with different coating compositions.
12 . A confectionary coating comprising:
a) first section comprising about 75 to about 90 dry solids wt. % rapid crystallizing saccharide, about 9 to about 14 dry solids wt. % viscosity increasing agent, and about 9 to about 14 dry solids wt. % film forming agent; and
b) a second section comprising about 75 to about 90 dry solids wt. % rapid crystallizing saccharide, about 6 to about 10 dry solids wt. % viscosity increasing agent, and about 7 to about 13 dry solids wt. % film forming agent.
13 . A confectionary product of claim 12 in which the rapid crystallizing saccharide is erythritol.
14 . A confectionary coating of claim 12 in which the viscosity increasing agent is inulin.
15 . A confectionary coating of claim 12 in which the film forming agent is gum tahla.
16 . A method of making a coated confectionary product, comprising
a) applying a first syrup to a confectionary center comprising erythritol and inulin having a Brix of about 60 to about 68 at a temperature of about 70 to about 90° C.; and
b) applying a second syrup comprising erythritol and inulin with a Brix of about 58 to about 65 at a temperature of about 70 to about 90° C. to the confectionary center.
17 . A method of claim 16 in which the first syrup comprises about 75 to about 90 dry solids wt. % erythritol and about 9 to about 14 dry solids wt. % inulin.
18 . A method of claim 16 in which the second syrup comprises about 75 to about 90 dry solids wt. % erythritol and about 6 to about 10 dry solids wt. % inulin.
19 . A method of claim 16 , further comprising addition of erythritol powder during the application of the first syrup.
20 . A method of claim 19 in which the amount of erythritol is about 2 to about 5 dry solids wt. % of the coating.
21 . A method of claim 16 , in which the first syrup further comprises about 9 to about 14 dry solids wt. % gum tahla.
22 . A method of claim 16 , in which the second syrup further comprises about 7 to about 13 dry solids wt. % gum tahla.
23 . A confectionary product made from the method of claim 16 .
24 . A confectionary product of claim 23 wherein the product is non-cariogenic and non-laxative.