Dual-textured confectionery; and methods of making the same
Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.
1. A dual-textured confectionery product, comprising:
a chewy confectionery substrate comprising a surface, and a particulate coating at least partially coating the surface of the confectionery substrate;
wherein the particulate coating has a multimodal particle size distribution and comprises a first particulate coating composition having a first particle size distribution and a second particulate coating composition having a second particle size distribution, wherein a mode of the first particle size distribution is different from a mode of the second particle size distribution;
wherein the first particulate coating composition comprises a crystalline saccharide particulate having the first particle size distribution wherein 30- to 80% by weight of the first particulate coating composition has a particle size of greater than 1180 micrometers and less than 1700 micrometers and 0 to 15% by weight of the first particulate coating composition has a particle size that is greater than 1700 micrometers; and
the second particulate coating composition comprises a crystalline saccharide particulate having the second particle size distribution wherein 30- to 75% by weight of the second particulate coating composition has a particle size of greater than 425 micrometers and less than 850 micrometers and 0- to 5% by weight of the second particulate coating composition has a particle size that is greater than 850 micrometers,
wherein particle size is determined by sieve analysis.
2. The product of claim 1 , wherein the chewy confectionery substrate is a gummi, a jelly, a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, a gellan based jelly, a wine gum confectionery, a gum drop, licorice, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a chewing gum, a bubble gum, or a combination thereof.
3. The product of claim 1 , wherein the chewy confectionery substrate is a gummi, a jelly, a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, or a gellan based jelly.
4. The product of claim 1 , wherein the saccharide is sucrose (sugar), dextrose/glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, or a combination thereof.
5. The product of claim 1 , wherein the first particulate coating composition and the second particulate coating composition comprise crystalline sucrose.
6. The product of claim 1 , wherein the particulate coating composition further comprises a food acid or salt thereof, a colorant, a flavorant, a high-intensity sweetener, a sensate, a flavor modulator or potentiator, a functional ingredient, a fruit juice ingredient, or a combination thereof in the first particulate coating composition, the second particulate coating composition, or a combination thereof.
7. The product of claim 1 , wherein the particulate coating composition is present in an amount of about 7 to about 50 wt % based on the total weight of the dual-textured confectionery product.
8. The product of claim 1 , wherein the second particulate coating composition comprises a food acid in an amount of about 5 to about 35 wt % based on the total weight of the second particulate coating composition; or about 1 to about 15 wt % based on the total weight of the particulate coating composition.
9. The product of claim 8 , wherein the food acid is acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or a combination thereof and
wherein the food acid is unencapsulated, encapsulated, or a combination of encapsulated and unencapsulated food acid.
10. A dual-textured confectionery product, comprising:
a gummi or jelly confectionery substrate comprising a surface, and a particulate coating at least partially coating the surface of the confectionery substrate;
wherein the particulate coating has a multimodal particle size distribution and comprises a first particulate coating composition having a first particle size distribution and a second particulate coating composition having a second particle size distribution, wherein a mode of the first particle size distribution is different from a mode of the second particle size distribution;
wherein the first particulate coating composition comprises a crystalline saccharide particulate having the first particle size distribution wherein 30- to 80% by weight of the first particulate coating composition has a particle size of greater than 1180 micrometers and less than 1700 micrometers and 0 to 15% by weight of the first particulate coating composition has a particle size that is greater than 1700 micrometers-; and
the second particulate coating composition comprises a crystalline saccharide particulate having the second particle size distribution wherein 30-to 75% by weight of the second particulate coating composition has a particle size of greater than 425 micrometers and less than 850 micrometers and 0- to 5% by weight of the second particulate coating composition has a particle size that is greater than 850 micrometers,
wherein particle size is determined by sieve analysis.
11. The product of claim 1 , wherein the dual-textured confectionery product has a crunchy texture attribute such that the product exhibits a total average Force having a standard deviation that is greater than 10 with an upper limit of 40 when tested with a texture analyzer according to a test method conducted using a texture analyzer equipped with a TA-17A 30 acrylic degree cone, conducted in compression mode, 1.00 mm/sec test speed, 20% strain as the target mode, five runs per sample type, with results provided as penetration distance (mm) versus Force (grams), where the force is measured either from 0.2 to 1 mm probe penetration or at 0.6 mm probe penetration.
12. A method of making a dual-textured confectionery product, comprising:
forming a tacky surface on at least a portion of a surface of a chewy confectionery composition substrate;
applying a first particulate coating composition having a first particle size distribution to at least a portion of the tacky surface to form an intermediate product comprising a surface;
forming a tacky surface on at least a portion of a surface of the intermediate product;
applying a second particulate coating composition having a second particle size distribution to at least a portion of the tacky surface to form the dual-textured confectionery product; and
optionally further packaging the product,
wherein the dual-textured confectionery product has a particulate coating having a multimodal particle size distribution, wherein the particulate coating is comprised of the first particulate coating composition and the second particulate coating composition and wherein a mode of the first particle size distribution is different from a mode of the second particle size distribution,
wherein the first particulate coating composition comprises a crystalline saccharide particulate having the first particle size distribution wherein 30- to 80% by weight of the first particulate coating composition has a particle size of greater than 1180 micrometers and less than 1700 micrometers and 0 to 15% by weight of the first particulate coating composition has a particle size that is greater than 1700 micrometers-; and
the second particulate coating composition comprises a crystalline saccharide particulate having the second particle size distribution wherein 30- to 75% by weight of the second particulate coating composition has a particle size of greater than 425 micrometers and less than 850 micrometers and 0- to 5% by weight of the second particulate coating composition has a particle size that is greater than 850 micrometers,
wherein particle size is determined by sieve analysis.
13. The method of claim 12 , wherein the forming a tacky surface on at least a portion of a surface of a chewy confectionery composition substrate or on at least a portion of a surface of the intermediate product is conducted by exposing the surface to steam, applying a binder solution to the surface, or a combination thereof.
14. The method of claim 12 , wherein the chewy confectionery substrate is a gummi, a jelly, a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, a gellan based jelly, a wine gum confectionery, a gum drop, licorice, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a chewing gum, a bubble gum, or a combination thereof.
15. The method of claim 12 , wherein the chewy confectionery substrate is a gummi, a jelly, a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, or a gellan based jelly.
16. The method of claim 12 , wherein the saccharide is sucrose (sugar), dextrose/glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, or a combination thereof.
17. The method of claim 12 , wherein the first particulate coating composition and the second particulate coating composition comprise crystalline sucrose.
18. The method of claim 12 , wherein the first particulate coating composition, the second particulate coating composition, or a combination thereof further comprises a food acid or salt thereof, a colorant, a flavorant, a high-intensity sweetener, a sensate, a flavor modulator or potentiator, a functional ingredient, a fruit juice ingredient, or a combination thereof in the first particulate coating composition, the second particulate coating composition, or a combination thereof.
19. The method of claim 12 , wherein the combination of first and second particulate coating composition is present in an amount of about 7 to about 50 wt % based on the total weight of the dual-textured confectionery product.
20. The method of claim 12 , wherein the second particulate coating composition comprises a food acid in an amount of about 5 to about 35 wt % based on the total weight of the second particulate coating composition; or about 1 to about 15 wt % based on the total weight of the particulate coating composition.
21. The method of claim 18 , wherein the food acid is acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or a combination thereof; and
wherein the food acid is unencapsulated, encapsulated, or a combination of encapsulated and unencapsulated food acid.
22. The product of claim 1 , wherein the dual-textured confectionery product has a texture attribute such that when tested with a texture analyzer equipped with a TA-17A 30 acrylic degree cone, conducted in compression mode, 1.00 mm/sec test speed, 20% strain as the target mode, five runs per sample type, with results provided as penetration distance (mm) versus Force (grams), an average force required to penetrate the product 1 mm is at least 3 times the force required to penetrate the chewy confectionery substrate free of the particulate coating.
23. The product of claim 1 , wherein the dual-textured confectionery product has a texture attribute such that when tested with a texture analyzer equipped with a TA-17A 30 acrylic degree cone, conducted in compression mode, 1.00 mm/sec test speed, 20% strain as the target mode, five runs per sample type, with results provided as penetration distance (mm) versus Force (grams), a maximum force required to penetrate the product 1 mm is at least 50 grams.
24. The product of any one of claim 1 , wherein the dual-textured confectionery product provides a crunchy sensory attribute when the product is chewed that lasts for at least 50% of the time of the chew duration.
25. The product of claim 1 , wherein when chewed the dual-textured confectionery product sticks to the teeth of the consumer less than compared to a corresponding product free of the first particulate coating composition or free of the particulate coating.
26. The method of claim 12 , wherein when consumed the dual-textured confectionery product sticks to the teeth of the consumer less than compared to a corresponding product free of the first particulate coating composition or free of the particulate coating.
27. The method of claim 12 , wherein when consumed the dual-textured confectionery product adheres to a consumer's teeth, dental braces, palatal expanders, dental retainers, and/or other orthodontic appliances less than compared to a corresponding product free of the first particulate coating composition or free of the particulate coating.