CA2431265A1

CA2431265A1 - Flavoured comestibles

Info

Publication number: CA2431265A1
Application number: CA002431265A
Authority: CA
Inventors: Clive Richard Thomas Norton
Original assignee: Individual
Current assignee: Wrigley Candy UK
Priority date: 2000-12-20
Filing date: 2001-12-20
Publication date: 2002-06-27
Also published as: AU2002256551A1; GB0031117D0; JP2004520026A; EP1355538A1; WO2002049453A1

Abstract

A method of delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour is provided and the consumer ingests a plurality of the vehicles simultaneously, and where there are two or more such vehicles, each containing a flavour which is different from each of the other flavours. The nature of and the amount of the flavours in each individual vehicle is such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicle are in the consumers mouth.

Description

IiLAVOURED COMESTIBLES
The present invention is concerned with providing novel flavour sensations in flavoured sweet and food products including solid products including ice-creams and ice-lollies, and liquid products such as beverages. Sweets which provide a mixture of individual flavours are known. One such product is sold as small pieces of toffee, typically compact in shape and of the order of 5mms across, provided as a mixture of pieces, each piece having an individual flavour. The flavours are strawberry, orange, lemon, lime and blackcurrant and the pieces are red, orange, yellow, green and dark purple in colour, respectively. Whilst the user could pick out an individual flavour and consume it on its own or with an additional number of pieces of the same flavour, such a product is typically consumed as a random handful of different flavours. The result is that the flavour in the mouth is a mixture of these individual flavours and is in the nature of a fruit cocktail but the cocktail is a mixture of the expected flavours of strawberry, orange, lemon, lime and blackcurrant, in the proportions in which the user happens to have randomly selected them.
The object of the present invention is .to provide flavours which in combination with each other within the consumers mouth.produce flavours which are different in character from the flavours' which are sensed when the flavours are individually located in the mouth. Thus as an illustration of the concept flavour A
and flavour B may not (individually or in admixture) provide a flavour recognisable as a known flavour but in combination would provide a recognisable flavour such as strawberry.
According to the present invention a method of ~ delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour are provided and the consumer ingests a plurality of the vehicles simultaneously, is characterised in that there are two or more such vehicles, each cbntaining a flavour which is different from each of the other flavours, the nature of and the amount of the flavours in each individual vehicle being such that, when,a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavoux different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
The invention also extends to a system for delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour are provided, the vehicles being capable of being ingested simultaneously in a plurality of defined portions, characterised in that there are two or more such vehicles, each containing a flavour which is different from each of the other flavours, the nature of and the amount of the flavours in each individual vehicle being such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
In one form of the invention the vehicles are solid pieces, there being a plurality of pieces caxrying different flavours, such that when a mixture of different pieces carrying different flavouxs is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the peiiod that the vehicles are in the consumers mouth.
In another form of the invention the vehicles are liquid and are provided in separate spaces and are provided in such a way that the user can only ingest a predefined portion of each vehicle at a given moment, there being provided a plurality of liquid portions carrying different flavours, such that when a mixture of different liquid portions is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
The invention also extends to a flavoured comestible product which consists of a plurality of vehicles for the flavour, the vehicles being capable of being ingested simultaneously in a plurality of defined portions, characterised in that there are two or more such vehicles, each containing a flavour which is different from each of the other flavours, the nature of and the amount of the flavours in each individual vehicle being such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
A flavoured comestible product in accordance with one form of the present invention is characterised in that the vehicles are solid pieces, there being a plurality of pieces carrying different flavours, such that when a mixture of different pieces carrying difFerent flavours is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
A flavoured comestible product in accordance with another form of the invention is characterised in that the vehicles are liquid and are provided in separate spaces and are provided in such a way that the user can only ingest a predefined portion of each vehicle at a given moment, there being provided a plurality of liquid portions carrying different flavours, such that when a mixture of different liquid portions is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.
A confectionery product in accordance with the present invention may comprise two or more, e.g. 2 to 8, individual pieces of confectionery;
the pieces being of such a size that two or more pieces can be taken into the mouth of a consumer simultaneously;
the individual pieces each separately having a flavour content such as to individually deliver a defined flavour in the mouth different to the other flavours;
there being at least two different individual flavours;

the nature of and the amount of the flavours in each individual piece being such that, when a mixture of the said different individual pieces are taken into the consumers mouth, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the . consumer at least during part of the period that the pieces are in the consumers mouth.
The number of individual pieces of confectionery each having a different flavour may vary as desired, but typically there will be enough to achieve the flavour change effect but not too many to mask the individual flavours which are initially sensed when the pieces are first placed in the mouth.
Two or three individual flavours can be enough to achieve the flavour change effect but 5, 6 or 7 flavours can also be used. Higher numbers of flavours may begin to obscure the individual flavours initially sensed in the mouth but the possibility of the flavour change being from a cocktail of flavours to a different individual recognisable flavour is not excluded.
The proportions in which the individual flavours need to be present in a particular portion which is placed in the users mouth in order to achieve the flavour change effect may cover a wider range of proportions for some applications, and be more specific for other applications. A wider range of proportions may be used when the flavour change effect is very strong and marked. When the flavour change effect is less marked and is more subtle a more specific range of proportions may be needed for the effect to be achieved and perceived.
The pack in which the product is sold will preferably carry instructions as to the number and type of individual pieces which should be consumed together in a single helping in order to experience the flavour change effect.
The individual pieces may be identified by shape or size or colour or any combination thereof. In effect a recipe would be given, such as 3 red and°2 green (when there were two types of piece, red and green) or 2 round and 1 square (when there were two types of piece round and square) to achieve the desired flavour 3 0 change effect.

It is also within the broad scope of the present invention for a set of individual pieces to have flavours such that in different combinations they produce more than one discrete different recognisable flavour. This might be best achieved when there were more than two types of piece e.g. three types, such as red, green 5 and blue, and a combination of 1 red, 2 green and 3 blue might produce a first different recognisable flavour different to that of each of the red, green and blue pieces and a combination of 4 red, ~1 green and I blue might produce a second different recognisable flavour different to that of each of the red, green and blue pieces.
Another way of using the invention e.g. as a confectionery product might be to hide the recipe needed to achieve the flavour change effect. The packaging could tell the consumer that particular combinations e.g. of the different pieces will produce the flavour change effect but would not reveal the combination or combinations. The pack may challenge the user to discover the secret combination.
In this form of the invention the amounts of flavour in the individual pieces might be arranged so that only a narrow range of proportions would produce the flavour change effect.
In such an arrangement and indeed generally it would be desirable for the individual pieces to have flavours which were enjoyable in their own right.
The size of the pieces is typically about 3 to 7 or 8mm across so that they can be readily picked up and placed in the mouth. The pieces can be of regulax or irregular shapes though when irregular they are preferably compact. Regular shapes can include spheres, cubes, disks, rectangular or square tablets, parallel faced disks or rounded faced disks. The pieces can be all of the same size or different sizes and can be of the same or different shapes, the same or different colours and the same or different shapes, sizes, and colours.
In this form of the invention the individual pieces would be sold loose in a packaging so that the precise combination of pieces consumed as one mouthful would be up to chance or selection by the user. The flavour change effect would therefore not necessarily always be observed.

In a modified form of this aspect of the invention mini packs of the correct combination of individual pieces would be provided so that the consumer would be instructed to consume the whole contents of the mini pack, which might be say 4 to 8 or 5 to 7 pieces, and would then experience the flavour change effect.
S The mini packs could be sold individually or as a plurality of mini packs inside a larger pack.
A second embodiment of the invention utilises the concept of the present invention in such a way that experiencing the flavour change effect is assured for the user.
According to another embodiment of the present invention a confectionery product has at least two zones e. g. layers;
a first zone e.g. layer containing a flavour content such as to deliver a defined first flavour in the mouth;
a second zone e. g. layer containing a flavour content such as to deliver a defined second flavour in the mouth;
the said first anti second flavours being different;
the nature of the first and second flavours and the proportions in which they are present being such that a flavour change is observed by the consumer during consumption of the product, a third recognisable flavour different to the first and second flavours being sensed by the consumer.
In another embodiment an intermediate zone e.g. layer is located between the first and second zones e. g. layers and contains a mixture of the first and second zone materials so that the intermediate zone reinforces the delivery of the flavour change effect.
In a further modification the intermediate zone is of different composition to the first and second zones but contains the first and second flavours in amounts which may be the same as or different to the amounts present in the first and second zones.

The first and second zones may be planar or the first zone could be a core surrounded by the second zone which itself could be provided with an outer coating.
In the planar arrangement the first zone could be the core and have the intermediate or second zone e.g. layer on either side of it and the second zone e.g.
layer or a coating on either side of the intermediate zone or the second zone respectively.
The confectionery could have the first or second or both zones e. g. layers made of ice cream or frozen yoghurt or sorbet or iced lollie composition. An outer zone could also be provided e.g. made of chocolate or a sugar coating or both.
In another form of the invention a flavoured comestible product is provided in the form of a beverage characterised in that the beverage is made up of two or more liquid vehicles of different flavours, each liquid vehicle being located in different separate spaces in a container, each space being provided with egress means and delivery means whereby a portion of the liquid vehicle from that space can be delivered to the consumers mouth or a drinking vessel, either on its own or simultaneously with a portion of one or more of the other vehicles.
Flavours which we have found to be useful in this invention are characterised by the presence of different organoleptic properties by which they can be categorised. These different organolepric properties are typically associated with certain chemical structure, e.g. 6 carbon alcohols and aldehydes tend to have -a green flavour, esters tend to have a fruity flavour, and lactones tend to have a creamy flavour.
Examples of flavours which are useful are those sold under the trademarks Strawberry green key, Strawberry fruity key, Strawberry creamy key, Strawberry jammy key, and Strawberry wild key by Firmenich S.A. of Geneva, Switzerland.
Examples of the flavours which we have utilised in the present invention are given in Table 1 and Table 2 below.

Table 1 - commercial flavours for strawberry Flavour Name of Supplier Flavour Proportions by Number Flavour Weight Green FirmenichCut grass 1 FS 1 714564.057 Fruity " Generic 1 fruit FS2 714565.037 Creamy " Cream/ 1 FS3 714567.027 Vanilin Jammy " Generic 1 jam FS4 714566.067 Wild " Lavender 1 and FSS 714568.037 bergamot I

All five - - Strawberry 1 + 1 + 1 + I + 1 together Amounts of individual flavours FS 1 to FS 5 in individual pieces are typically used at 0. OS to 0.10 % by weight.

Table 2 - commercial flavours for blackcurrant Flavour Name of Supplier Flavour Proportions by Number Flavour ~ Weight 702.129.04/TFirmenich Fruity 1 702.129.0517" Jammy 1 702.129.07/7" Violets 1 702.146.01/7" Medicinal 1 702.416.02/7" Grape 1 All five - - blackcurrant1 +1 +1 +1 +1 together Amounts of individual flavours FBl to FB5 in individual pieces are typically used at 0.02 to 0.05 % by weight.
Types of ingredients for the individual solid pieces are typically sugars e.g.
sucrose, sugar syrups e.g. glucose syrup, water, carboxylic acids e.g. citric acid or malic acid, gelatine, starch, fat and trisodium citrate.
The amounts of the ingredients for the individual solid pieces are typically in the ranges 36 to 95 % by weight e. g. 40 to 55 % sugar e, g. sucrose; 0. 3 to 45 by weight e.g. 34 to 43 % sugar syrup e.g. glucose syrup; 1 to 21 % by weight e.g.
3 to 7 % water; and optionally 1 to 2 % by weight e. g. 1.3 to 1. 8 %
carboxylic acid e. g. citric acid or malic acid or mixtures thereof; 5 to 7 % by weight e. g.
5. 5 to 6.5 % gelatine; 0.5 to 1 % by weight e. g. 0.7 to 0.9 % starch; 6 to 8 % by weight e.g. 6.2 to ~.3 % fat; 0.05 to 1 % by weight e.g. 0.1 to 0.5 % trisodium citrate.

Individual flavours which have been successfully utilised to make flavoured comestibles in accordance with the present invention, include strawberry, peach, raspberry, pear, blackcurrant, redcurrant, grape, blue plum, yellow plum, chicken, 5 cheese and mushroom. With the teaching of the present invention other recognisable flavours may be handled in the same way apart from those listed below which contain a predominant flavour volatile which cannot be deconstructed.
The amounts of flavour used in each piece depend on the intensity of the flavour but may be in the range 0.01 to 1 % by weight preferably 0.02 to 0.25 10 e. g. 0.02 to 0.05 % or 0.05 to 0.10 % by weight or 0.05 to 0.25 % by weight.
Types of confectionery products in which the present invention may be utilised include but are not limited to gummies, hard candies, chews, fruit flavoured toffees having a sugar coating or shell such as small sugar shelled sweets e.g. of lenticular shape, lollies, yoghurt, iced lollies, ice-cream, chewing gum, bubble gum, biscuits and pressed tablets.
The structures of confectionery products in which the present invention may be incorporated include discs or small round or rounded individual sweets such as are used in hard candies, gummies, or small sugar shelled sweets. Also useful are layered products e. g. in bar or biscuit shape, such as layered toffee, hard candy, lollipops, fondants and chocolates. Also useful are products which have a core and one or more outer layers or coatings, such as co-deposited hard candy, chews, gummies, and multiple layer panned products. Also useful are products which contain the flavour in localised regions distributed through the product e.g.
in flavour carriers such as encapsulates, e.g. hard candy containing encapsulates and chocolate Containing encapsulates and indeed any of the above structures containing encapsulates.
In the beverage embodiments of the invention the beverages may be in the form of still drinks and sparkling drinks.

Tables 3.1, 3.2, and 3.3 give the base ingredients (not the flavours or colours) which are typically used in certain products namely chews, gummies and hard candy.
Table 3.1 Table 3.1 Specific ingredients and preferred ranges for chews.
Ingredient Specific values Preferred ranges Sucrose 43.6 40-45 Glucose syrup 39.5 38-42 Water 7 5-10 Citric acid 1.3 1-1.5 Starch 0.8 0.6-1.0 Fat 7.3 6-9 Table 3.2 Table 3.2 Specific ingredients and preferred ranges for gummies.
Ingredient Specific values Preferred ranges Sucrose 36.7 ~ 35-40 Glucose syrup 34.8 33-37 Water 20.6 19-22 Citric acid 1.7 1.5-2.0 Gelatin 6.1 5.7 Table 3.3 Table 3.S Specific ingredients and preferred ranges for hard candy.
Ingredient Specific values Preferred ranges Sucrose S1.1 49-S3 Glucose syrup 42.7 40-4S

Water 3.1 2-4 Citric acid 0:9 0.8-1.0 Malic acid 0.9 0.8-1.0 Tri-sodium citrate O.S , 0.3-0.7 The invention may be put into practice in various ways. All percentages are by weight unless otherwise stated. A number of specific embodiments will be described to illustrate the invention with reference to the accompanying examples and drawings in which:
Figure 1 is a diagrammatic representation of a group of individual rounded sweets;
Figure 2 is a side elevation of a layered product;
Figure 3 is a cross section of a product having a core and a coating;
Figure 4 is a cross section of a solid product containing encapsulates serving as flavour vehicles; and Figure S is a diagrammatic part perspective part sectional view of a device for delivery of liquid embodiments of the invention to the user's mouth.
The examples set out below each involve a comparison example in which the flavours are mixed in a single piece rather than being separately delivered in separate pieces, the flavour mixing then occurring in the mouth of the user.
In the case of the beverage aspects the mixing can occur in a vessel from which the user drinks.
Example 1 is (Strawberry) (4 or S flavour combinations) 1A and 1C being in accordance with the invention and 1B and 1D being comparison examples.

Example 2 is peach (6 flavour combinations) Example 4 is raspberry (5 flavour combinations) Example 5 is pear (3 flavour combinations) Example 7 is blackcurrant (5 flavour combinations) Example 8 is red currant (5 flavour combinations) Example 9 is grape (4 flavour combinations) Example 11 is a blue plum (5 flavour combinations) Example 13 is yellow plum (5 flavour combinations) These examples are all confectionery.
The following examples are of savoury flavours Example 3 is chicken (5 flavour combinations) Example 6 is cheese (6 flavour combinations) Example 10 is mushroom (6 flavour combinations) These flavoured products are made up from 3 to f separate flavour combinations. Each flavour combination may have a single active flavour ingredient or more than one e.g. 2 to 5 or more.
Certain flavours cannot be used in accordance with the present invention because they contain one or more chemical ingredients which are the predominant or essentially sole chemical which determines the flavour. The end or target flavour therefor cannot be deconstructed into separate ingredients which have flavours which are different from the target flavour. Examples of such flavours and the predominant chemical (given in brackets) are listed below.
Pineapple (allyl derivative e.g. allyl caproate) Peppermint (menthol, piperol and cineole) Spearmint (1-carvone) Banana (amyl acetate) Aniseed (anethole) Clove (eugenol) Lemon (citral) Orange (2-octanol) Violet (alpha-ionone) Vanilla (vanillin) Rose (phenylethyl alcohol, geraniol, nitromethyl derivatives) Apple (traps-2-hexenal) In each of Examples 1 to 12 the individual pieces all contain the same amount of flavour by weight and in these circumstances so long as the proportions of the individual pieces in each portion consumed is 1 or 2 of each the target flavour or one similar thereto will be sensed in the consumer's mouth. This flavour has a much different flavour compared to each of the individual flavours and eats differently to a physical combination of them in an individual piece.
Clearly if the amounts of flavour in each piece are not the same this will have to be taken into account if the desired target favour is to be sensed.
Each piece of confectionery is a small ellipsoidal piece of sugar free -hard-candy. Each ~ individual piece is approximately O.Sg in weight and about 8mm in diameter. This size enables approximately 1 to , 50 e. g. 4 to 50 individual pieces to be taken into a consumer's mouth simultaneously as a single portion.
The resultant individual pieces are each of the four different flavours each individual piece delivering a single predefined flavour, e.g. for Example 1A, flavour S 1, S2, S3 or S4 as in Table 4.
The nature of the individual flavours and the amounts present are such that where a mixture of pieces containing the same number of each individual piece e. g.
1 of each, 2 of each or up to 8, 9, 10, 11 or even 12 of each is placed in the mouth as a single portion of 4 to 48 pieces in all, a flavour, the target flavour, different to any of the flavours of the individual pieces is sensed. Moreover this target flavour does not taste like a combination of the individual flavours.
The product of each of Examples 1 to 12 may be sold as mini packs of different pieces which may then all be the same colour. If the product is sold loose then the pieces are preferably given a different colour for each of the flavours and the pack carries instructions to consume in each portion equal numbers of each colour or in proportions of one or two of each colour.

Example 1A - Sugar free hard candies- target flavour - strawberry, The confectionery product in accordance with this example is a sugar free individual hard candy. It is made up of four individual pieces of confectionery.
The individual flavours are fruity (S2), green (S1), jammy (S4) and creamy (S3) 5 (see Table 4) and the different flavour, the target flavour, which they produce when consumed together in equal amounts is a strawberry flavour recognisably different from each of the individual flavours and not merely the sum of the individual flavours. The compositions of these four flavours are given in Table 4 below.

Table 4 Table 4 - Composition of strawberry flavours FLAVOUR Flavour S1 Flavour Flavour Flavour Green key S2 S3 S4 Fruity Creamy Tammy key key key Parts by weight Ingredient hexyl ethanoate 40 benzyl ethanoate 20 ethyl butanoate 100 methyl butanoate 40 ethyl hexanoate 30 methyl hexanoate 20 , hexyl hexanoate 20 hexanal 5 cis-3-hexen-1-of40 methyl-3- 20 phenylpropenoate 2,5-dimethyl 30 hydroxy-3(2h)-furanone 3-hydroxy-2-methyl 20 4 pyrone 4-h~rdroxy-3- 15 methoxybenzaldehyde ethanol 955 ~ 730 985 930 The hard candy is 97 % Isomalt, 1 % citric acid, 1 % malic acid, 0.5 %.
trisodium citrate, 0.05 % aspartame, 0.05 % acesulfameK, and 0.16 %
flavouring.

This composition is made up by heating the Isomalt, citric acid, malic acid, and trisodium citrate with sufficient water for dissolution. By heating the mixture to 170°C most of the water can be removed from the mixture. The mixture is cooled to n 125°C before adding the aspartame, acesulfameI~ and flavouring. The mixture is poured onto a cold table to cool to about 70°C. The mixture is then shaped into ellipsoids by passing the mixture through rollers indented with shapes such that the cavities in the rollers produce individual ellipsoidal shaped pieces of hard candy Example 1B -Single strawberry sugar free hard candy - comparison example Pieces are made up in the same way as Example 1A but each havingØ04% of each of the four flavours used in Example 1A (i.e. one quarter of the concentration of flavour in each of the four pieces made in Example 1A). These pieces deliver a strawberry flavour that is chemically like the strawberry flavour obtained when a mixture of one of each piece-in Example IA are consumed simultaneously. The eating experience, however, is entirely different.
Tasting samples from Examples 1A and 1B gave the following tasting results.
The majority of panellists did not fmd the samples from Examples 1A when eaten individually to be like the target flavour.
The majority of panellists did fmd the samples from Example 1A to be like the target flavour when eating a combination of one of each of the four samples.
The majority of panellists did fmd the samples from Example 1B to be like the target flavour, but this flavour tastes different to that of Example 1A.
Example I C - Individual sugar hard candies f strawberry) The confectionery product in accordance with this example is made up of five individual pieces of confectionery. The individual flavours are fruity, green, jammy, creamy and wild as set out in Table 1 above. The different flavour, the target flavour, which they produce when consumed together is a strawberry flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.

The composition of the hard candy is approximately 51 % sucrose, 43 % glucose syrup, 3 % water, 1 % malic acid, 1 % citric acid, 0.5 % trisodium citrate, and 0.10 flavouring. This composition is made up by making a solution comprising of 30 water, 27 % malic acid, 27 % citric acid and 16 % trisodium citrate. The sucrose and glucose syrup are heated with sufficient deionised water to dissolve the sucrose, then heated further to 152°C to remove the majority of the water. This syrup is cooled to 125°C. The solution is added to and mixed into the syrup: The flavouring is added to and mixed into this syrup mixture. The resulting mixture is poured onto a cold table to cool to about 70°C. The mixture is then shaped as in Example 1A.
Example 1D - Single strawbe sugaru hard candies - Comparison Example Pieces are made up in the same way as Example 1 C but each has 0.02 % of each of the five flavours used in Example 1C (i.e. one fifth-of the concentration of flavour in each of the five pieces made in Example 1C): These pieces deliver a strawberry flavour that is chemically like the strawberry flavour obtained when one of each , piece in Example 1C are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B.
The strawberry flavour of Example 1C is chemically different from that of Example 1A. Examples 1C and 1D eat differently.
Example 2A - Individual sugar-free hard candies~target flavour - peach, The confectionery product in accordance with this example is made up of six individual pieces of confectionery. The individual flavours are almond, fruit, floral, green, pungent, and creamy, the chemical compositions of which are given in fable 5 below. The different flavour, the target flavour, which they produce when - consumed together is a peach flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.

Table 5 Composition of peach flavours Flavour ~ Pl P2 P3 P4 P5 P6 Almond Fruity FloralGreen Pungent Creamy parts by weight Ingredient benzaldehyde 10 methyl-isopropyl 6 thiazol cis-3-hexen-1-of 30 undecanolide-1,4 50 decanolide-1z4 _ 30 hexanolide-1,4 10 ethanal 25 benzyl ethanoate 15 3,7-dimethyl-1,6- 15 octadien-3-of ethyl ethanoate 100 octyl ethanoate 20 ethyl butanoate 25 .

octyl butanoate 10 ethanol 990 845 970 964 975 910 The composition of the hard candy and its makeup into sweets is the same . as in Example 1A except that the level of flavouring is 0.24 % .
Example 2B - Single peach sugar-free hard candy - Comparison Example Pieces are made up in the same way as Example 2A but each having 0. 04 % of each of the six flavours used in Example 2A (i. e. one sixth of the concentration of flavour in each of the six pieces made in Example 2A). These pieces deliver a peach flavour that is chemically like the peach flavour obtained when one of each piece in Example 2A are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
5 Example 3A - Individual savoury hard candies ~targ~et flavour - chicken The savoury snack product in accordance with this example is made up of five individual pieces of different flavour. The individual flavours are C1 meaty, creamy, C3 fried, C4 vegetable and CS fermented.
These five flavours have the chemical compositions given in Table 6 below.

°rable 6 Chemical Composition of chicken flavours Flavour No.
Meaty Creamy Fried VegetableFermented parts by weight Ingredient benzyl mercaptan 55 1 % pg (1) smoke extract 50 mercaptomethyl 48 butanol 2-methyl-3-furanthiol25 propanethiol 1 butanoic acid 5 decanolide-1,5 20 .

2,3-butanedione 5 I-oeten-3-one % pg (2) furfuryl mercaptan 25 trans-2-traps-4- I81 decadienal traps-2-nonenal 5 3-(methylthio)-propanol methyl butanal 2 phenylethanal monopropylene 9821 9968 9794 9975 9993 glycol Notes on fable 6 (1) 1 % pg means 1 % by weight of the ingredient in monopropylene glycol (2) 10 % pg means 10 % by weight of the ingredient in monopropylene glycol.
The different flavour which the individual pieces produce when consumed together is a chicken flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy is approximately 98 % Isomalt, 1 % sodium chloride and 0.20 % flavouring. This composition is made up by heating the Isomalt and sodium chloride with sufficient water for dissolution. By heating the mixture to 170°C most of the water can be removed from the mixture. The mixture is cooled to 125°C before adding the flavouring. The mixture is poured onto a cold table to cool to about 70°C. The mixture is then shaped as in Example 1.
Example 3B. - Single-chicken savour~hard cand~parison example-Pieces are made up in the same way as Example 3A but each having 0.02 % of each of the five flavours used in Example 3A (i.e. one fifth of the concentration of flavour in each of the five pieces made in Example 3A). These pieces deliver a chicken flavoux that is chemically like the chicken flavour obtained when one of each piece in Example 3A are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 4A - Individual sugar-free hard candies (target flavour - rasnberrvl The confectionery product in accordance with this example is made up of five individual pieces of, confectionery. The individual flavours are Rl fruity, R2 creamy, R3 pungent, R4 jammy and RS floral. The chemical compositions of these 2S flavours are given in Table 7 below liable 7 Chemical compositions of raspberry flavours Flavour No. R1 Rl R3 R4 RS
Fruit Cream Pun ent Jamm Floral Parts b wei ht In mrdient benzyl ethanoate 10 ethyl ethanoate 30 2-methyl 1 propyl 10 ethanoate ethyl butanoate 60 methyl butanoate 15 4-hydroxy-3- _ 5 methox -benzaldeh de ethanoic acid 100 m ionic acid 25 ethanal 30 3-hydroxy-2-methyl-4- 20 cone be amot oil 10 orris resinoid 1 % 25 ethanol 4-(2, 6, 6-trimethyl .

-2-cyclohexen-1-yl)-3-butene-2-one ethanol 875 995 845 980 955 Notes on fable 7 (3) 1 % ethanol means 1 % by weight of the ingredient in ethanol.
The different flavour which they produce when consumed together is a raspberry flavour which is recognisably different fmm each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in Example 1A except that the level of flavouring is 0.20 % .

Example 4B - Sin~~le rasube sugar-free hard candy - comparison example Pieces are made up in the same way as Example 4A but each having 0.04 % of each of the five flavours used in Example 4A (i.e. one fifth of the concentration of flavour in each of the five pieces made in Example 4A). These pieces deliver a raspberry flavour that is chemically like the raspberry flavour obtained when one of each piece in Example 4A are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example SA - Individual sugar-free hard candies target flavour - near) The confectionery product in accordance with this example is made up of three individual pieces of confectionery The individual flavours are Pl fruity, P2 green and P3~ose.
These three flavours have the chemical compositions given in Table 8 below.

T~.ble 8 Composition of pear flavours Plavour No Pl P2 P3 Fruity Green Rose ParEs by weight Ingredient 2-methylbutyl ethanoate 120 ethyl ethanoate 30 ethyl butanoate 30 hexyl butanoate 50 hexyl hexanoate 30 hexyl ethanoate 200 hexanal 20 benzyl butanoate 10 3,7-dimethyl-6-octen- 25 1-yl propanoate traps-3,7-dimethyl-2,6- 20 octadien-1-yl propanoate ethanol 740 780 945 5 The different flavour which the three flavours produce when consumed together is a pear flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in Example 1A except that the level of flavouring is 0.12 % .
10 Example 5B - Single pear sugar-free hard candy - comparison example Pieces are made up in the same way as Example 5A but each having 0.04 % of each of the three flavours used in Example 5A (i.e. one third of the concentration of flavour in each of the three pieces made in Example SA). These pieces deliver a pear flavour that is chemically like the pear flavour obtained when one of each piece in Example SA are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 6A - Individual savoury hard candies (target flavour = cheese) The savoury snack product in accordance with : this example is made up of six individual pieces of different flavours. The individual flavours are CEl cheesy, CE2 creamy, CE3 fruity, CE4 fermented, CES potato and CE6 buttery.
These six flavours have the chemical compositions given in fable 9 below.

'Fable 9 Chemical composition of Cheese Flavours CEl CE2 CE3 CE4 CES CE6 Flavour No.
Cheesey CreamyFruitsFermentedPotatoButtery Parts by weight Ingredient butanoic acid 355 tetradecanoic 10 acid octanoic acid 5 2-undecanone 5 acetylmethyl 5 carbinol decanolide-1,4 10 % pg(2) octanol 5 methyl propanoic 5 acid butter esters 15 methyl butanoic' 45 acid phenylethanol 5 1 % pg (1) 3-(methylthio)-propanal 10 % pg (2) butter acids 400 2,3-butandione .15 monopropylene 9625 9980 9980 9950 9999 9585 glycol For (1) and (2) see notes on liable 6.
The different flavour which these six flavours produce when consumed together is a cheese flavour which is recognisably different from each of the individual flavours ~ and not merely the sum of the individual flavours.
The composition of the bard candy and its make up into sweets is the same as in Example 3A except that the level of flavouring is 0.12 % .
Example 6B - Single cheese savoury hard candv - ~omnarison Example Pieces are made up in the same way as Example 6A but each having 0.02 % of each of the six flavours used in Example 6A (r. e. one sixth of the concentration of flavour in each of the six pieces made in Example 6A). These pieces deliver a cheese flavour that is chemically_like the cheese flavour obtained when one of eaclt~_ piece in Example 6A are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Example 7A - Individual sugar-free hard candies (target flavour - blackcurran~
The confectionery product iri accordance with this example is made up of five individual pieces of confectionery. The individual flavours are Bl fruity, B2 jammy, B3 pungent, B4 floral and BS creamy These five flavours have the chemical compositions given in fable 10 below.

'Isable 10 Composition of blackcurrant flavours Flavour No.
Fruity Jammy Pungent FloralCreamy Parts by weight Ingredient ethyl ethanoate 20 ethyl butanoate 40 methyl butanoate 15 Chinese cinnamon 40 oil 1 % ethanol (3) 3-hydroxy-2- -20-~
methyl-4 pyrone ethanoic acid 80 propanoic acid 25 ethanal 20 traps-8-mercapto-para-menthan-3-one 10 % ethanol (4) bergamot oil 20 4-(2, 6, 6-trimethyl 5 2-cyclohexen-1-yl)-3-buten 2-one 4-hydroxy-3- 10 methoxybenzaldehyde ethanol ~ 925 940 865 975 990 Notes on fable 10 (4) 10 % ethanol means 10 % by weight of the ingredient in ethanol.

The different flavour which these five flavours produce when consumed together is a blackcurrant flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in 5 Example 1A except that the level of flavouring is 0.20 % .
Example 7B - Single blackcurrant susar-free hard candy - Comparison Example Pieces are made up in the same way as Example 7A but each having 0.04 % of each of the five flavours used in Example 7A (i.e. one fifth of the concentration of flavour in each of the five pieces made in Example 7A). These pieces deliver a 10 blackcurrant flavour that is chemically like the blackcurrant flavour obtained when one of each piece in Example 7A are consumed simultaneously. The eating experience~however, is entirely different.
The tasting results are the same as for Examples 1A and 1B
Examule 8A - Individual sugar-free hard candies (target flavour - redcurrant 1 S The confectionery product in accordance with this example is made up of five individual pieces of confectionery. The individual flavours are REDl fruity, jammy, RED3 pungent, RED4 floral and REDS creamy These flavours have the chemical compositions given in Table 11 below.

Tzable 11 Chemical composition of redcurrant flavours .
Redl Red1 Red3 Red4 Reds Flavour No.
Fruity Jammy Pungent FloralCreamy Parts by weight Ingredient benzyl ethanoate 10 ethyl ethanoate 30 2-methyl 1- propyl 10 ethanoate ethyl butanoate _ ,60 .
.

methyl butanoate 15 2-hydroxy-2-methyl-4 pyrone ethanoic acid 100 propanoic acid . 25 ethanal 30 bergamot oil . 1p orns resinoid 1 % 25 ethanol 4-(2,6,6-trimethyl -2-cyclohexen-1-yl)-3-buten 10 2-one 4-hydroxy-3-methoxy-benzaldehyde ethanol I 875 980 . 845 955 995 ~

The different flavour which these five flavours produce when consumed together is a redcurrant flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in Example 1A except that the level of flavouring is 0.20 % .
Example 8B - Single redcurrant sugar-free hard candy - Comparison Example Pieces are made up in the same way as Example 8A but each having 0.04 % of each of the five flavours used in Example 8A (i.e. one fifth of the concentration of flavour in each of the five pieces made in Example 8A). These pieces deliver a redcurrant flavour that is chemically like the redcurrant flavour obtained when one of each piece in Example 8A are consumed simultaneously. The eating experience, however, is entirely different. ' The tasting results are the same as for Examples 1A and 1B
Example 9A - Individual sugar-free hard candies ltar_~et flavour -$rane) The confectionery product in accordance with this example is made up of four individual pieces of confectionery. 1'he individual flavours are Gl fruity, G2 floral, G3 dark and G4 bright.
These four flavours have the chemical compositions given in Table 12 below.

Table 12 Chemical composition of grape flavours Flavour No. G1 G2 G3 G4 FruityFloralDark Bright Parts by weight .

Ingredient 2-methylbutyl ethanoate 15 methyl 2-amino-benzoate 50 ethyl butanoate 20 phenethyl ethanoate , 20 3,7-dimethyl 1,6-octadien-3-of 25 2-phenylethanol 15 propanoic acid . 60 5-methyl furfural 40 ethyl nonanoate . 10 1-butanol 50 beta-caryophyllene 10 ethyl 2-methyl- propanoate ~ 30 cognac oil 10 ethyl heptanoate ~ 20 ethanol 915 940 830 940 The different flavour which these four flavours produce when consumed together is a grape flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in Example 1A.

Example 9B - Single grape sugar-free hard can~r Pieces are made up in the same way as Example 9A but each having 0.04 % of each of the four flavours used in Example 9A (i. e. one quarter of the concentration of flavour in-each of the four pieces made in Example 9A). These pieces deliver a grape flavour that is chemically like the grape flavour obtained when one of each piece in Example 9A axe consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the same as for Examples lA~and 1B
Example 10A - Individual savourrJ hard candies (targ_et flavour - mushroom The savoury snack pmduct in accordance with this example is made up of six individual pieces of different flavours. The individual flavours are Ml earthy, M2 creamy, M3 floral, M4 cooked, IVIS feirimented and M6 meaty 1 The six flavours have the chemical composition given in Table Z3 below.

Table 13 Chemical composition of mushroom flavours Flavour No. Ml M2 M3 M4 MS M6 EarthyCreamy FloralCooked FermentedMeaty Parts by weight Ingredient 1-octen-3-of 935 ' nonanolide-1,4 1 2,3-butanediol 8 octanol 8 2-octanol 10 terpineol 5 4-terpineol 5 2, 5-dimethyl-4- 1 hydroxy-3(2h)-furanone emoxyfurone 10 % pg (2) phenylethanal 1 2-methyl-3-furaneol 1 %
pg (1) 3-(methylthio) 1 propanal tetrahydromethyl furanethiol monopropylene 9065 9991 9972 9997 9999 9996 glycol The different flavour which these six flavours produce when consumed together is a mushroom flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy is and its make up into pieces is the same as in Example 3A except that the level of flavouring is 0.12 % .
Examule lOB - Sin 1g a mushroom savouy hard candy - Comuarison Example Pieces are made up in the same way as Example 10A but each having 0.02 % of each of the six flavours used in Example 10A (i. e. one sixth of the concentration of flavour in each of the six pieces made in Example 10A). These pieces deliver a mushroom flavour that is chemically like the mushroom flavour obtained when one of each piece in Example 10A are consumed simultaneously. The eating experience, howe_v_e_r, is_entirely different.
The tasting results are the same as for Examples 1A and 1B
Examm~le 11A - Individual sugar-free hard candies (target flavour - blue nluW
The confectionery product in accordance with this example is made up of five individual pieces of confectionery. The individual flavours are BPl fruity, jammy, BP3 pungent, BP4 floral and BP5 creamy.
The five flavours have the chemical composition given in Table 14 below.

Table 14 Chemical composition of blue plum flavours Flavour No. BPl BP2 BP3 BP4 BP5 Fruit Jamm Floral Cream Almond Parts b wei ht In edient eth 1 ethanoate 40 eth 1 butanoate 30 2-meth lbu 1 butanoate 10 2-meth lbu 1 ro anoate 20 ethyl2-methyl-butanoate20 eth 1-3- hen 1- ro enoate 30 3-h drox -2- meth 1-4- 10 rove eth 1 benzoate 20 orris resinoid 1 % ethanol 50 (3) 3, 7-dimethyl-1, 6-octadien-3-of 40 3,7-diunethyl-1,6- -octadien-3- 1 oxide 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)- 5 3-buten-2-one 4-hydoxy-3- ' methox benzaldeh de benzaldeh de 60 ethanol 880 960 835 960 940 The different flavour which these five flavours produce when consumed together is a blue plum flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
The composition of the hard candy and its make up into sweets is the same as in Example IA except that the level of flavouring is 0.20 % .
Example l IB - Sin 1g e, blue plum sugar-free hard candy - Comparison Example Pieces are made up in the same way as Example 11A but each having 0.04 % of each of the five flavours used in Example 11A (i.e. one fifth of the concentration of flavour in each of the five pieces made in Example 11A). These pieces deliver a blue plum flavour that is chemically like the blue plum flavour obtained when one of each piece in Example 11A are consumed simultaneously. The eating experience, however, is entirely different.
The tasting results are the 'same as for Examples 1A and 1B
Example 12A - Individual sugar-free hard candies (target flavour - vellow plum) The confectionery product in accordance with this example is made up of five individual pieces of confectionery. The individual flavours are YPl fruity, jammy, YP3 floral, YP4 creamy and YPS almond.
These five flavours have the chemical composition given in Tfible 15 below Table 15 Chemical composition of yellow plum flavours Flavour No. YPl YP2 YP3 YP4 YPS
FruityJammy FloralCreamy Almond Parts by weight Ingredient ethyl ethanoate 40 ethyl butanoate 30 2-methylbutyl butanoate 15 2-methylbutyl propanoate20 ethyl2-methyl-butanoate 20 ethyl-3 phenyl propenoate 20 3-hydroxy-2-methyl 4 10 pyrone ethyl benzoate 15 orns resinoid 1 % ethanol 10 (3) 3,7-dimethyl-1,6-octadien-3-o1 3,7-dimethyl 1,6-b0 octadien-3-yl oxide 4-hydroxy-3-methoxybenzaldehyde benzaldehyde 30 ethanol 875 970 855 980 970 The different flavour which these five flavours produce when consumed together is a yellow plum flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.

The composition of the hard candy and its make up into sweets is the same as in Example 1A except that the level of flavouring is 0.20 % .
Example 12B - Single ~ e~ llow plum sugar-free hard candy - Comparison Examule Pieces are made up in the same way as Example 12A but each having 0.04 % of 5 each of the five flavours used in Example 12A (i. e. one fifth of the concentration of flavour in each of the five pieces made in Example 12A). These pieces deliver a yellow plum flavour that is chemically like the yellow plum flavour obtained when one of each piece in Example 12A are consumed simultaneously. The eating experience, however, is entirely different.
10 The tasting results are the same as for Examples 1A and 1B
Example 13A - Single flavour hard candy - Comparison Example The confectionery product in accordance with this example is a hard candy in a layered form.
Each individual piece is approximately 4.0g in weight, and is the shape of a 15 cylinder, approximately 20mm in diameter and 9mm in depth. This size enables one whole piece to be taken into a consumer's mouth as a single portion. All four flavours from Example 1A are used to flavour candy, used at a level of 0.04 %
each.
The composition of the hard candy may be sugar free like Example 1A or sugar based like Example 1C. However, the hot mixture is deposited into preformed 20. moulds to provide the cylindrical shape as the mixture cools. A Field Research Experimental Depositor (FRED) supplied by APV, Peterborough, UK was used to perform this. Although using a FRED is a convenient way to make centre filled hard candies, other depositing equipment may also be used. The cooled mixture is then removed from the mould.
25 The resultant piece delivers a single strawberry flavour.
Examule 13B - la,~ered hard candies The confectionery product in accordance with this example is like Example 13A
but with a hard candy centre (see Figure 2 or 3).

The hard candy centre is approximately 1.0g in weight and the hard candy shell is approximately 3.0 g in weight. 'I~vo of the four flavours from Example 1A are used to flavour the shell, and the other two flavours from Example 1A are used to flavour the centre. In this example, jammy S4 and fruity S2 flavour the shell and creamy S3 and green S 1 flavour the centre.
The resultant pieces deliver three predefined flavours. Jammy S4 and fruity S2 provide the initial flavour, and creamy S3 and green S1 provide the final flavour. An intermediate flavour of strawberry is produced when enough of the shell has been dissolved away to reveal some centre such that all four flavourings, jammy, fruity, creamy and green are contributing to the overall flavour at the same time.
This .method of delivering flavour is more interesting to consume than Example and may be preferred by consumers.
The flavourings used in this example and Example 13A may be replaced by flavourings from any of the Examples from 1-12 provided all the flavourings from any one example are all used at a similar concentration to one another (i.e.
in the ratios of 1:1 or 1:2 for each flavour).
Example 14A Multicomnonent Product - comparison example This example is the same as Example 13A, Example 14B - Multicomnonent product The confectionery product in accordance with this example is a hard candy with inclusions (see Figure 4).
Each individual piece is approximately 4.0g in weight, and is the shape of a cylinder, approximately 23mm in diameter and 9mm in depth, or is the shape of an ellipsoidal cylinder, approximately 26 x 2lmm across the long and short diameters, and 9mm in depth. This size enables one whole piece to be taken into a consumer's mouth as a single portion. The five flavours from Example 1C are used to flavour the piece.
The composition and forming of the piece is like Example 13B, except there is no need for a centre filling and each individual flavour is first individually encapsulated in such a way that the flavour remains encapsulated during processing and storage, but is readily released upon consumption. Details of this encapsulation process are given in patent application EP 0 242 135 A2. In this example, the five individual . flavours are encapsulated at 10 % concentration, and used in the '-confection at 0.2 % to provide the same flavour content profile as Example 1C.
The five encapsulates also contain five different colours to increase visual appeal. The encapsulates are sieved such that particles smaller than 710wm or greater than 1000~cm are excluded from , use, and only particles from 710~,m to 1000~m are included for use. This choice of particle size is chosen for visual aesthetics.
The resultant pieces deliver a predefined strawberry flavour. However, this strawberry flavour changes character during consumption as each encapsulate is reached.
As the candy is consumed all five flavours will be perceived together during at least a part of the eating experience and thus strawberry will be recognised.
However after an initial delay a first encapsulate, say of jammy flavour may be uncovered from the matrix and thus the flavour will initially be perceived as jammy After a further period a different encapsulate, say of green flavour may be encountered and the flavour will move towards green flavour. After a further period a different encapsulate, say of creamy flavour may be uncovered and the flavour will move towards an ice cream flavour, This random series of flavour character changes will continue throughout the consumption of the sweet.
This change in character adds interest to the eating experience of the hard candy as compared with a normal hard candy.
The flavourings used in this example may be replaced by flavourings from any of Examples 1-12 provided all the flavourings from any one example are all used at a similar concentration to one another (i. e. in the ratio of 1:1 or 1: 2 for each flavour) .
The particle sizes of the encapsulates may range from l0~cm (e.g. yeast cells) to 3000~cm (e.g. glass encapsulates, gelatin encapsulates, ete).

A disadvantage of this method is that when the piece is first placed into the mouth, there may be a time delay before flavour is perceived as it may be necessary to dissolve some of the hard candy substi~.te to uncover an encapsulate.
Example 14C - Multicomnonent Product with liauid and encapsulated flavours The confectionery product in accordance with this example is like Example 14B but some of the flavourings are used as liquids, not as encapsulates.
This arrangement of flavourings maintains the advantages of Example 14B where the piece is more interesting to eat compared to Example 14A.
This example overcomes the disadvantage of Example 14B by distributing some of the flavourings homogeneously throughout the hard candy substrate and therefore removing the time delay before flavour is perceived when the hard candy is first placed into the mouth.
A further advantage to this example compared to Example 14B is that the olfactory system of the consumer is given a reference point of flavour by the homogeneously dispersed liquid flavour, which may make the eating experience less unusual and for some consumers, more palatable.
Beverages Examples 15 to 23 set out below describe beverages made in accordance with the invention which make use of the same flavours as are used for the solid embodiments of the invention. In order for the effect of the invention to be experienced it is necessary for the individual beverage portions to be able to be delivered in individual portions or in defined volume mixtures. This is to ensure that the ratios of flavour contents defined for the solid embodiments are delivered to the mouth of the consumer. Many such systems may be devised but one system is a multicompartment squeezy bottle affording as many spaces as there are flavour contributions e. g. for the fruit flavours described above ,3 to 6 compartments (Fig.
5 shows 4) which provide the spaces in which the multiple numbers of the individual volume portions . are housed. Typically an individual volume may be 5m1 so that for a liquid flavoured by four flavour combinations 20m1 is typically delivered to the user's mouth.
The system has individual compartments each of which has an egress means passing via a valued tube to a mixing chamber and from thence to an outlet from which the mixture can be sucked or poured into a drinking vessel. The valve system is such as to restrict the amount which can be forced out of the squeezy compartment to 5m1 per squeeze. Fig. 5 is a diagrammatic illustration of such a device.
Figure 5 is a perspective diagrammatic view with part of the front broken away to show part of the interior of one separate space 10 for holding one vehicle of different flavour and the interior of the mixing space 15. There are three other holding spaces 11, 12 and 13.
The bottle is a squeezy bottle having rigid walls 20 affording the mixing space 15, a rigid waist 21 and a flexible skirt wall 22 which forms the outside wall of the four spaces 10, 11, 12 and 13.
These spaces are further defined by a screw-on or clip-on cap 60 which provides a rigid base wall 23. Rigid transverse walls 25, 26, 27 and 28 extend sealingly between the base wall 23, the flexible skirt 21 and a rigid valve holding wall 30. The walls 25-28 are integral with or bonded to the skirt 21 and the wall 30 and provide a seal on engagement with the base wall 23. The wall 30 is transverse to the longitudinal axis of the bottle and is located at the top of the waist and forms the bottom of the mixing chamber. Rigid delivery tubes 35, 36, 37 and 38 extend between the base wall 23 and the valve holding wall 30 and pass.
through the wall 30 and are capped by one way valves e.g. flexible flap valves 40, 41, and 43 which permit passage of fluid from these tubes 35-38 into the mixing space 15 but not reverse flow therefrom.
The liquid in the spaces 10, 11, 12 and 13 can enter the tubes 35-38 via holes 35a, 36a, 37a and 38a located in the lower ends of the tubes. Pushing the outer wall 21 inwardly will force liquid in the chamber being compressed into the tube in that space and thus up the tube and into the mixing space 15.

The air pressure in the space 1S is overcome by removing the cap S0. The pressure in the spaces 10-13 can be re-established after a discharge cycle by squeezing the waist 21 so as to deform the floor 30 which will partly open the valves 40-43 and allow air back into the spaces 10-13.
S When one wishes to refill the spaces 10-13 one replaces the screw top closure 50, inverts the bottle, removes the cap 60, refills the spaces and replaces the cap 60 and inverts the bottle again.
The flavour may either be in liquid form or . in solid form e.g. in a dissolvable tablet or capsule and can be added to the compartments 10-13 which 10 can then be topped up with liquid e.g. water.
The space 15 has a screw top closure SO which affords the egress means from the space 1S.
Example 15A - Individual beverages (target flavour - strawberr~,~
The beverage product in accordance with this example is made up of four individual 1S beverages. The individual flavours are S1 fruity, S2 creamy, S3 green and S4 jammy as set out in Table 4. The different flavour which they produce when consumed together is a strawberry flavour which is recognisably different from each of the individual flavours and not merely the sum of the individual flavours.
Each beverage is a flavoured and acidified sugar syrup. y 20 The composition of the beverage is approximately 94% mineral water, 6%
sucrose, 0.13% citric acid and 0.08% flavouring. This composition is made up by mixing 900m1 mineral water with 100m1 6S°brix sucrose solution and 25m1 of SO%
citric acid solution. 100g of this mixture is further mixed with 80 microlitres of flavouring.
The resultant individual beverages are of four different flavours, each individual 2S beverage delivering a single predefined flavour unlike strawberry.
The nature of the individual flavours and the amounts present are such that where a mixture of beverages containing the same volume of each individual beverage (e.g.
Sml of each) is consumed as a single beverage (using the device of Fig. 5 described above), the target flavour, different to any of the flavours of the individual beverages is sensed. Moreover the target flavour does not taste like a combination of the four individual flavours.
The proportions of the individual beverages in Example 15A can be varied by replacing one or more individual beverages by up to double the volume of those beverages and a flavour similar to the target flavour will be sensed. This flavour has a much different flavour compared to each of the four individual beverages.
Example 1 SB - Strawberry beverage A single strawberry beverage is made by combining each of the four individual beverages described in Example 15A in equal volumes. This beverage delivers a strawberry flavour.
Tasting the beverages of Examples 1 SA and 1 SB gave the following tasting results.
None of the tasters perceived the individual beverages from Example 15A as like the target flavour.
All the tasters perceived the combined beverage from Example 15B as like the target flavour.
Examples I6 - 23.
Examples 15A and 15B were repeated with different target flavours as specified in Table 16 below and the same tasting results were obtained.

47 , Table 16 Flavours used for beverage Examples Example Target Number Table Amount Amount flavour of showing of flav-of flav-individualcompositionouring ouring flavours of individual% Micro-flavours ~ litres 16AB peach ~ 6 5 0.12 120 ~ ~

17A/B raspberry 5 7 0.10 100 lBAIB pear 3 8 0.06 60 19AB blackcurrant5 10 0.10 100 20AB redcurrant5 11 0.10 100 21A/B grape 4 12 0.08 80 22AB Blue plum 5 14 0.10 100 23A/B Yellow 5 15 0.10 100 plum References have been made to different eating experiences.
, The eating experience will be very different from eating a sweet such as Example 1B, where all the flavours are sensed at the same time and only the flavour of the combination is detected.
When one eats only an individual one of the flavours Sl to S4 one will sense only that flavour and not strawberry. If one eats two of the individual flavours e.g.
Sl and S2 one will sense the individual flavours and their combined flavour which still will probably not be strawberry.
When one eats 3 of the individual flavours one will sense them individually but also in combination and some reference to strawberry may be perceived.
When one eats all four S1-S4 together one will sense strawberry as the overall flavour but as the individual sweets of different flavours pass round the mouth the character of the strawberry flavour which is perceived will alter.
As S 1 moves past the back of the mouth, the flavour will become more green, as S2 moves 4~
past the back of the mouth the flavour will become more fiuity, as S3 moves past the back of the mouth the flavour will become more creamy, and as S4 moves past the back of the mouth the flavour will become more jammy.
These random changes will continue for the whole eating experience if the product stays discrete (e.g. hard candies, pressed tablets), but will decrease with mastication if the individual pieces can be mixed together e.g. into a single mass (e.g.
chews, gurnmies and chewing gum).
As indicated above an intermediate effect will be reached somewhere between eating only one individual flavour and eating complete sets of flavours.
Different combinations may be more or less like the target flavour depending on the actual combination.
As the number of different pieces in the combination increases, the likelihood of perceiving the target flavour increases.
These phenomena are observed with each of the products described in Examples 1 to 12.
In the case of the peach flavour (Example 2) as P 1 moves past the back of the mouth the flavour becomes more almond kernel like. As P4 or PS move past the back of the mouth, the flavour will become greener or more plant-like.
Reference has been made to the vehicles of the confectionery system being provided by separate pieces of confectionery which contain individual flavours or to separate liquid portions for a beverage or to a layered product in which the different layers contain the different flavours. These different forms of the invention all achieve the same effect of localising the different flavours so that they can be sensed individually as different flavours but when eaten together in appropriate portions give a recognisable target flavour during eating. Such systems in effect achieve deconstruction of a target flavour into constituent flavours (not recognisable as the target flavour) and then reconstitution of the target flavour in the mouth occurs during the eating experience.
This can also be achieved in a further modification of the system.
Here a - single confectionery article is provided but some or all of the constituent flavours of the deconstructed target flavour are localised, e.g.
in encapsulates, and are spaced out through the mass of the confectionery article.
Accordingly when the article is eaten the individual flavours are encountered progressively during the consumption of the sweet and once sufficient of the different flavour encapsulates have been encountered the target flavour will be recognised. Accordingly the flavour perceived will vary as the confectionery article is consumed. The encapsulate flavours may be distributed at random through the confectionery article or may be located in zones e.g. an outer zone for one flavour and intermediate zone for a second flavour and an inner zone for a third flavour.
Examples 14B and I4C described above are illustrations of this form of the invention.
Example 14C uses one or more of the flavours in liquid form rather than localised form so that the individual flavour in question is a background flavour throughout the eating experience.
The term ingested used herein includes both the procedure when a piece is taken into the mouth and swallowed and the procedure in which a piece is taken into the mouth masticated or sucked and then discharged from the mouth as when using chewing gum or bubble gum.
The invention has been described with reference mainly to sugar-based confectionery systems exemplifying the vehicle for the flavour. Reference has been made to chewing gum where the main constituent of the vehicle is chicle gum or a synthetic equivalent.
Any other consumable or dischargeable vehicle having no deleterious effects on the health of a consumer can be used instead of sugar-based vehicles. Such other vehicles can be exemplified by cereal-based materials e.g. in granular form or extruded form or in biscuit or dough or other form. The vehicles may be shaped into containers or carriers for compositions which carry flavour constituents or may have the flavour constituents mixed into them directly. Thus a non-sugar vehicle may carry a sugar or a non sugar-based composition e.g. a fat~based composition which contains the flavour. This carrying may be for example within the pores of a porous vehicle or within a region which is shaped such as to contain and retain the flavour carrying composition.

Thus the vehicle may be a composite vehicle, with a non-sugar structural part which gives the piece a shape, and a softer e.g. cream or fondant part which carries the flavour.
In addition to sugar confectionery and beverages, the invention may also be 5 used in other confections that can be flavoured and served individually or in a plurality. Examples include small chocolate buttons or ellipsoids which optionally may be coated with sugar.
In addition to confectionery generally, the flavour systems can also be applied to biscuits, though due to the size of biscuits, for practical reasons this is 10 likely to be restricted to small 'Iced Gem' type biscuits with different flavour groups in discreet pieces, or to layered biscuits in a format similar to custard creams such that up to three flavour groups can be incorporated into one such biscuit, i.e. bottom layer, cream filling, top Layer.
Moving away from sweet goods, the invention may be applied to savoury 15 foodstuffs. These can take many forms from snacks to breakfast cereals to savoury appetisers commonly consumed during drinks parties. Within snacks one can include extruded-expanded corn snacks, extrusion-shaped fried snacks, or common potato crisps. Within breakfast cereals one can include extruded or otherwise processed cereals including corn, wheat, oat and rice based products. Within savoury 20 appetisers, one can include but not be restricted to alkali, monosodium glutamate or .
salted products, that may be fried, baked, extruded or otherwise prepared into stick, ball, flat, chunk, tube or other shape or any compound shape incorporating more than one flavour group in two separate regions in one piece.
Moving away from human food, the invention may be applied to petfood in 25 which individual biscuits would be individually flavoured with different flavours or where the biscuits rnay contain layers with different groups. In wet canned food, different chunks or different layers of chunks could contain different flavour groups.
Indeed, this invention may be even more relevant to petfood than to human food as animals are presented with a far more repetitive diet than humans, hence 30 variety could be added to an apparently mono-type diet.

The invention also extends to a method of promoting the sale of comestibles characterised in that the comestibles are a flavoured product as claimed in any one of claims 5, 6 or 7, the comestibles being identified by colour or by a symbol which they carry e.g. an embossed or deposited symbol or by a combination of colour and symbol, which comestibles are packaged with instructions to search for the colour or symbol or colour and symbol combination which produces the defined target flavour, the combination being how many of each specified comestible is needed to attain the target flavour, and the attainment of the target flavour and registration of the answer and ratification thereof entitles the submitter to a prize.
20 Thus sets of flavour groups identified by colour or size or shape or number or other designation may be sold in packs to the consumer where the consumer has to work out what combination or combinations must be used to give the correct flavour and must identify that flavour. By filling in a competition card, scratch card, Internet entry or other form of registration of answer, the consumer may be eligible to win a prize, where that prize may range from a money-off or product coupon to a prize of higher financial value.
Another form of registration of answer might be by filling in the instructions on the pack. Ratification could be at the point of sale e.g. by a licensed vendor or remotely.
The prize may be another pack of the same flavour combinations which does not entitle the submitter to another prize (or another pack of a different flavour which instructs a search for that different defined target flavour and which on correct definition entitles the consumer to another prize.
The symbol if used may be a letter (in any language) a number (in any language) or a non alphanumeric symbol such as a geometric or other symbol e.g. a star or a crescent or a cross, or an icon, an indicia, a message or a logo or picture or pictogram.

Claims

1. A method of delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour is provided and the consumer ingests a plurality of the vehicles simultaneously, characterised in that there are two or more such vehicles, each containing a flavour which is different from each of the other flavours, the nature of and the amount of the flavours in each individual vehicle being such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

2. A system for delivering flavoured comestibles to a consumer in which a plurality of vehicles for the flavour is provided, characterised in that there are two or more such vehicles, each containing a flavour which is different from each of the other flavours, the nature of and the amount of the flavour in each individual vehicle being such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

3. A system as claimed in claim 2 characterised in that the vehicles are solid pieces, there being a plurality of pieces carrying different flavours, such that when a mixture of different pieces carrying different flavours is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

4. A system as claimed in claim 2 characterised in that the vehicles are liquid and are provided in separate spaces and are provided in such a way that the user can only ingest a predefined portion of each vehicle at a given moment, there being provided a plurality of liquid portions carrying different flavours, such that when a mixture of different liquid portions is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

5. A flavoured comestible product which consists of a plurality of vehicles for the flavour, characterised in that there are two or more such vehicles, each containing a flavour which is different from each of the other flavours, the nature of and the amount of the flavours in each individual vehicle being such that, when a mixture of the said different vehicles are ingested, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

6. A flavoured comestible product as claimed in claim 5 characterised in that the vehicles are solid pieces, there being a plurality of pieces carrying different flavours, such that when a mixture of different pieces carrying different flavours is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

7. A flavoured comestible product as claimed in claim 5 characterised in that the vehicles are liquid and are provided in separate spaces and are provided in such a way that the user can only ingest a predefined portion of each vehicle at a given moment, there being provided a plurality of liquid portions carrying different flavours, such that when a mixture of different liquid portions is ingested in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the vehicles are in the consumers mouth.

8. A confectionery product as claimed in claim 6 comprising two or more individual pieces of confectionery;
the pieces being of such a size that two or more pieces can be taken into the mouth of a consumer simultaneously;
the individual pieces each separately having a flavour content such as to individually deliver a defined flavour in the mouth different to the other flavours;
there being at least two different individual flavours;
the nature of and the amount of the flavours in each individual piece being such that, when a mixture of the said different individual pieces are taken into the consumers mouth, in one or more particular proportions or ranges of proportions, a recognisable flavour different to any of the individual flavours is sensed by the consumer at least during part of the period that the pieces are in the consumers mouth.

9. A confectionery product as claimed in claim 8 in which there are 2 to 8 individual pieces each having different flavours.

10. A confectionery product as claimed in claim 8 or claim 9 in which the product is sold in a pack which carries instructions as to the number and type of individual pieces which should be consumed together in a single portion in order to experience the flavour change effect.

11. A confectionery product as claimed in claim 8, 9 or 10 in which the individual pieces have flavours such that in different combinations they produce more than one discrete different flavour.

12. A confectionery product as claimed in claim 8 or claim 9 in which the product is sold in a pack and the packaging tells the consumer that particular combinations of the different pieces will produce a flavour change effect but does not reveal the combination or combinations.

13. A confectionery product as claimed in claim 8 or claim 9 in which the product is packed in mini-packs of the correct combination of individual pieces and the packaging instructs the consumer to consume the whole contents of the mini pack, to experience the flavour change effect.

14. A confectionery product as claimed in claim 13 in which the mini-packs are sold individually or as a plurality of mini packs inside a larger pack.

15. A confectionery product which has at least two zones;
a first zone containing a flavour content such as to deliver a defined first flavour in the mouth;
a second zone containing a flavour content such as to deliver a defined second flavour in the mouth;
the said first and second flavours being different;
the nature of the first and second flavours and the proportions in which they are present being such that a flavour change is observed by the consumer during consumption of the product, a third recognisable flavour different to the first and second flavours being sensed by the consumer.

16. A confectionery product as claimed in claim 15 in which an intermediate zone is located between the first and second zones and contains a mixture of the first and second zone materials so that the intermediate zone reinforces the delivery of the flavour change effect.

17. A confectionery product as claimed in claim 15 in which the intermediate zone is of different composition to the first and second zones but contains the first and second flavours in amounts which may be the same or different to the amounts present in the first and second zones.

18 A confectionery product as claimed in claim 15 or in claim 16 in which the first and second zones are planar or the first zone is a core surrounded by the second zone which itself is optionally provided with an outer coating.

19. A confectionery product as claimed in claims 15, 16, 17 or 18 in which the first or second or both zones are made of ice-cream or frozen yoghurt or sorbet or iced lollie composition.

20. A flavoured comestible product as claimed in claim 7 in the form of a beverage characterised in that the beverage is made up of two or more vehicles of different flavours, each vehicle being located in different separate spaces in a container, each space being provided with egress means and delivery means whereby a portion of the vehicle from that space can be delivered to the consumers mouth or a drinking vessel, either on its own or simultaneously with a portion of one or more of the other vehicles.