MXPA98001359A - Confecc compositions - Google Patents

Abstract

A candied product, suitable for the improvement of cough and symptoms similar to those of the cold, containing a refreshing composition and a flavoring composition in different and individual regions thereof, the refreshing and flavoring compositions are adapted to provide different release profiles The confections have advantageous properties to relieve the throat and taste improves

Description

COMPOSITIONS OF CONFECTION FIELD OF THE INVENTION The present invention relates to candied products and particularly to candied products that have advantageous properties for relieving the throat and improved flavor. The invention also relates to methods for making such products.

BACKGROUND OF THE INVENTION It has been known for a long time about refreshing materials, especially menthol, for the relief of sore throats and the improvement of other symptoms of coughs and colds. Often, the material is administered by means of a lozenge or a troche for the throat which, upon sucking, releases the active agent. The taste of the lozenge or lozenge can be made more pleasant by supplementing the composition with an additional flavoring such as lemon, orange or cherry essence. EP-A-431,376, for example, describes hard confections, for the treatment with sustained release of sore throats, containing hydrogenated isomaltulose and an active ingredient which may be an antitussive or an antihistamine, but which may also be menthol or eucalyptus.

The confection normally contains an additional flavoring agent such as lemon, honey or cherry, but which may also be menthol or eucalyptus. It is also known about gelatin chewing gums containing menthol for the same purpose and it has been further recognized in the art that chewing gums can provide useful vehicles for the treatment of sore throat. It has been reported about several other compounds in the technical forms that have refreshing action similar to that of menthol. Carboximides have been described for use in a variety of compositions, including throat lozenges. Two patents describing such materials and compositions are US-A-4,136,163, June 23, 1979, Watson et al., And US-A-4,230,688, October 28, 1980, Roose et al. It has now been observed, however, that the use of such cooling agents can have a negative impact on flavor, particularly when oils flavored with citrus fruits are used. It has furthermore been observed, however, that the negative interaction can be reduced or even eliminated by incorporating the cooling agent and the taste into separate compositions within the same product, the compositions being adapted so that the cooling agent has a different flavor release profile. . The multi-component candied products are known.

EP-A-150,934, published on August 7, 1985, discloses a chewing gum composition of multiple coatings in which the different coatings have different content for the base of the chewing gum to release the flavors at different speeds. The flavors include orange and lemon oil, cherry essence and mint essence. EP-A-267,160, published May 11, 1988, describes an edible article configured in at least two different body parts joined together in a single compression step. One of the body parts differs from the other at least one physical and / or chemical property. The article can be used to avoid interactions between taste and medicine, such as antihistamines with aldehydes that contain flavor components. US-A-4,672,719, published on August 9, 1988, discloses a cough lozenge with an outer coating of hard confectionery and a central powder filling. Both the outer coating and the central filling composition contain an active ingredient, such as menthol and eucalyptus. The coating may also include a flavor, such as cherry, lemon, orange, lime, etc. However, none of the above references teaches or suggests that there is an advantage to be derived from separating the cooling agents and the flavors in different compositions adapted for the cooling agent to have a different release profile than the flavor. It is therefore an object of the invention to provide candied products that have advantageous properties for throat relief and improved flavor. It is another object of the invention to provide candied products that contain both a refreshing and a flavoring agent, that have improved flavor and that are straight to make.

BRIEF DESCRIPTION OF THE INVENTION According to one aspect of the present invention there is provided a candied product, suitable for the improvement of cough and symptoms similar to those of the cold, containing a refreshing composition and a flavoring composition in different and individual regions thereof, being adapted to the refreshing and flavoring compositions to provide different release profiles. All levels and relationships are by weight, unless otherwise indicated. The percentages are by weight of the finished candied product unless otherwise indicated.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a candied product, suitable for the improvement of cough and symptoms similar to that of the cold, containing a refreshing composition and a flavoring composition in different and individual regions therein, the refreshing and flavoring compositions being adapted to provide different release profiles. The candied product can adapt various forms including hard and soft jams, chewing gums and pills. Preferably, it is a chewable tablet, such as a gelatin gum. At least one region consists of a refreshing composition and at least one region consists of a flavoring composition. Additional regions, which contain neither flavor nor cooling agent, can also be incorporated into the product. Preferably, the candied product consists of only a refreshing composition and a flavoring composition. The distinct and individual regions may be separate coatings, as described, for example, in EP-A-150,934; in which case, the candied product is preferably molded with only two parts, one being the refreshing composition, the other the flavoring composition. The two parts are preferably, but not necessarily, of approximately equal size. In an alternately preferred embodiment, the candied product may have an outer coating of either the cooling agent or the flavoring composition. The coating may be continuous, such as jam or dragee filled at the center, or alternatively may consist of individual particles, such as a sugar coating.

Refreshing compositions The refreshing composition generally contains from about 0.5% to about 80%, preferably from about 1% to about 70% and most preferably from about 5% to about 60% of the total candied product. An essential component of the refreshing composition is a physiological cooling agent. A test of the physiological cooling agents is disclosed in GB-A-1,452,291, published on October 13, 1976, reproduced hereinafter for convenience. For the purpose of the present disclosure, the following test procedure can be used as a means to identify compounds that have physiological cooling activity and which are referred to herein as cold receptor stimulants. It is intended that this test be merely a means to identify compounds having physiological and useful cooling agents activity of the present invention, and to give an indication of the different relative activities of the compounds, for example to each other and in comparison with menthol , when they are applied in a particular way to a particular part of the body. The results are not necessarily indicative of the activity of these compounds in other formulations and other parts of the body when other factors come into play. For example, a control factor at the beginning of the cooling effect, its intensity and its longevity will be the penetration rate of the compounds through the epidermis and this will vary in different locations on the human body. The formulation of the actual products according to this invention will therefore be largely empirically based although the results of the test and other figures given herein will be useful as a guide., particularly of a formulation of products for oral administration, since the test procedure to be described involves the oral application of the compound. A similar test can be devised, of course, for the purpose of measuring the relative activities of compounds from another area of the body, for example, the face or the forearm, and this will be a useful guide in the selection of compounds to be used. in preparations for external local use. It will also be indicated that the described test procedure is made on a statistical basis. This is necessary since the sensitivity of these compounds will vary not only from compound to compound and from one part of the body to another, but also from one individual to another. Tests of this nature are commonly used in the testing of organoleptic properties, for example the taste and odor of organic and inorganic compounds, see Kirk-Othmer: Encyclopedia of Chemical Technology, 2i Ed. (1967) Vol. 14, pages 336-344. The following test procedure is directed to determining the minimum amount of the test compound that is required to produce a perceptible cooling effect in a person of average sensitivity, this threshold amount being called the threshold for this particular compound. The tests are carried out according to a select jury of six people with average sensitivity to 1-menthol. To select a jury of medium sensitivity tests, the following procedure is used. Known amounts of 1-menthol in solution in petroleum ether (bp 40-60) are placed on 5 mm squares of filter paper, after which the solvent is allowed to evaporate. A jury of observers is registered and asked to place a square interned at the same time on the tongue and that informs about the presence or absence of a refreshing effect. The amount of 1-menthol on each impregnated square is gradually reduced from a value substantially greater than 0.25 μg per square to substantially less than 0.25 μg, the precise range being unimportant. Conveniently, one begins with squares containing 2.0 μm, the following being half of the preceding table, ie the second test table will contain 1.0 μg, the third 0.5 μg, etc. Each quantity on the tongue is tested at least 10 times. In this way, the thresholds are determined to stimulate the recipients of the cold with 1-menthol of each individual of the jury, the threshold of each individual being that amount of 1-methanol for which, in a series of not less than 10 applications test, a refreshing effect is reported 50% of the time. Six jurors are now selected whose threshold to 1-menthol is in the range of 0.1 μm to 10 μg and whose average threshold is approximately 0.25 μg, this jury being considered as the jury of the medium sensitivity test. To test the activity of the refreshing agents, the previous procedure is repeated using only the 6 selected members of the jury of medium sensitivity to 1- entol. The individual thresholds are determined and averaged for each test compound in each of the 6 selected members of the jury. It is considered that those compounds whose average threshold in the test jury is 100 μg or less, probably 50 μg or less, have a cooling activity according to this invention. Physiological cooling agents suitable for use herein include carboxy idas, menthol, eucalyptus, menthane esters, and menthane ethers, and mixtures thereof. Mental ethers suitable for use herein are selected from those having the formula: wherein R5 is an aliphatic radical optionally substituted with hydroxy containing up to 25 carbon atoms, preferably up to 5 carbon atoms, and wherein X is hydrogen or hydroxy, such as those commercially available under the tradename Takasago, from Takasago International Corporation. A particularly preferred cooling agent for use in the compositions of the present invention is Takasago 10 [3-l-menthoxy-propan-l, 2-diol (MPD)]. MPD is a monoglycerin derived from 1-methanol and has excellent cooling activity. The carboxyamides considered most useful are described in US-A-4, 136, 163, of January 23, 1979 by Watson et al., And US-A-4, 230, 688, October 28, 1980 by Rowsell et al. . The carboxyamides in US-A-4,136,163 are N-substituted p-menthane-3-carboxyamides. These compounds are p-menthane-3-substituted having the formula: wherein R ', when considered separately, is hydrogen or an aliphatic radical containing up to 25 carbon atoms; R "when considered separately is hydroxy or aliphatic radical containing up to 25 carbon atoms, with the proviso that, when R 'is hydrogen, R" can also be an aryl radical of up to 10 carbon atoms and is can be selected from the group consisting of substituted phenyl, phenylalkyl or substituted phenylalkyl, naphthyl or substituted naphthyl, pyridyl; and R 'and R ", when considered together with the nitrogen atom to which they are linked, represent a cyclic or heterocyclic group of up to 25 carbon atoms, ie piperidyl, morpholino, etc. In the above definitions, there is to understand that "aliphatic" includes any straight chain, branched chain or cyclic radicals free of aromatic unsaturation, and therefore encompasses alkyl, cycloalkyl, alkenyl, cyclohexyl, alkynyl, hydroxyalkyl, acyloxyalkyl, alkoxy, alkoxyalkyl, aminoalkyl, acylaminoalkyl, carboxyalkyl, and similar combinations Typical values of R 'and R "when they are aliphatic are methyl, ethyl, propyl, butyl, isobutyl, n-decyl, cyclopropyl, cyclohexyl, cyclopentyl, cycloheptylmethyl, 2-hydroxyethyl, 3-hydroxy -n-propyl, 6-hydroxy-n-hexyl, 2-a-inoethyl, 2-acetoxyethyl, 2-ethylcarboxyethyl, 4-hydroxybut-2-ynyl, carxi ethyl, etc. When R "is aryl, typical values are benzyl, naphthyl, 4-methoxyphenyl, 4-hydroxyphenyl, 4-methylphenyl, 3-hydroxy-4-methylphenyl, 4-f-lorophenyl, 4-itrophenyl, 2-hydroxynaphthyl, pi-ridyl, etc. The carboxyamides of US-A-4 230,688 are certain tertiary and secondary acicylic carboxyamides which have the structureRi when R 'and R ", when considered separately, each is hydrogen, Ci-Cs alkyl or Ci-Cβ hydroxyalkyl and provide a total of no more than 8 carbon atoms, with the proviso that, when R 'is hydrogen, R "can also be alkylcarboxyalkyl from 6 carbon atoms; R 'and R ", when taken together, represent an alkylene group of 6 carbon atoms, the opposite ends of said group being bonded to the nitrogen atom of the amide to thereby form a nitrogen heterocycle, whose carbon chain it may optionally be interrupted by oxygen, Ri is hydrogen or Ci-C5 alkyl, and R2 and R3 each is C1-C5 alkyl, with the conditions that (i) Ri, R2 and R3 together provide a minimum total of 5 carbon atoms, preferably of 5-10 carbon atoms, and (ii) when Ri is hydrogen, R2 is C2-C5 alkyl and R3 is C3-CS alkyl and of R2 and R3 at least one is medicated , preferably in an alpha or beta position in relation to the labeled carbon atom (*) in the formula: Mental esters suitable for use herein are selected from among those having the formula: wherein R 4 is hydrogen, hydroxy or an aliphatic radical containing up to 25 carbon atoms. The physiological cooling agent is preferably present in an amount of from about 0.01% to about 15%, most preferably from about 0.1% to about 12%, most preferably still from about 0.5% to about 10% by weight of the refreshing composition. The cooling compositions of the present invention are preferably free from flavoring agents, as defined below. The refreshing compositions may, however, include other agents such as carriers, colorants and the like which are known to act as flavor modifiers of which they are not inherent flavoring ingredients themselves. The compositions may also contain lower levels of low intensity flavoring agents (ie, agents that are not flavor essences or their synthetic equivalents). The vehicles are selected for the refreshing compositions according to the particular form that the candied products can adapt. The candied products herein are preferably in the form of troches or lozenges. In the case of troches or pills, the vehicle is a base with sugar or without sugar. Sugar-free troche compositions are substantially free of sucrose components such as sucrose, fluctuous, etc., while sugar-based troche compositions contain natural sugar, such as sucrose, glucose, fluctuous, corn syrup with high sugar content. Fluctuating and inverted sugar. In a preferred embodiment, the refreshing compositions contain a carrier composition substantially similar to those known in the art for chewing gums and throat lozenges. Suitable carrier compositions can be found in "Shise's Complete Confectioner," 13th Edition, 1957, published by W. J. Bush & Company Ltd. In such cases, the carrier composition contains a gelling agent, such as gelatin (for example Gelatin 220 Bloom) or gum arabic and an acidifying agent. The acidifying agent is generally an organic acid, such as tartaric acid or, preferably, citric acid. The precise level will depend on the starting materials used and the required consistency. Suitable levels are from about 0.3% to about 1.5%, preferably from about 0.4% to about 1.3%, most preferably from about 0.5% to about 1.2% by weight of the refreshing composition. In the level range of the acidifying agent allows the control of the dissolution / disintegration ratio of the refreshing composition and allows the differentiation of the release profile of the refreshing agent with respect to the flavor of the flavor composition. The cooling agent is incorporated into the refreshing composition, using methods well known in the art. Suitable levels of cooling agent in such a composition are from about 0.01% to about 0.5%, most preferably from about 0.0% to about 0..2%, most preferably from about 0.1% to about 0.15% by weight of the refreshing composition. The vehicle of the refreshing composition may also be a composition for chewing gum. Such compositions are well known in the art. They usually contain a base composition for chewing gum, including an elastomer or a mixture of elastomers. Some illustrative elastomers include SBR, gums or synthetic elastomers, such as polyisobutylene and isobutylene-isoprene copolymers; gums or natural elastomers, such as chewing gum, natural rubber, jelutong, balata, gutta-percha, lechi caspi, sorva and mixtures thereof. Rubber bases are commercially available. The type of the gum base level within the chewing gum composition can be varied to adjust to the needs the rate of release of the cooling agent from the refreshing composition, as described in EP-A-150,934. The cooling agent is incorporated into the refreshing composition, using methods well known in the art. Suitable levels of cooling agent in such composition are from about 0.01% to about 0.5%, most preferably from about 0.05% to about 0.2%, most preferably still from about 0.1% to about 0.15% by weight of the refreshing composition. In the aforementioned cases, the refreshing composition itself generally constitutes from about 20% to about 80%, preferably from about 30% to about 70%, most preferably from about 40% to about 60% by weight of the candied product In an alternately preferred embodiment, the refreshing composition takes the form of a crystalline coating on the mass of the tablet, troche or gum, in which case the carrier is crystalline sugar, preferably sucrose, or sugar-free substitute such as sorbitol or xylitol. The crystalline carrier can be charged with the cooling agent by spray drying the cooling agent of the ethanolic solution on the crystalline carrier, using conventional techniques. When this type of refreshing composition is used, the level of cooling agent may be a little higher than before, from about 0.05% to about 1%, most preferably from about 0.1% to about 0.8%, most preferably still from about 0.2% to about 0.6% by weight of the refreshing composition. The cooling composition itself in such a case constitutes from about 0.5% to about 20%, preferably from about 1% to about 15%, most preferably from about 5% to about 12% by weight of the candied product.

Flavoring Compositions The flavoring composition generally constitutes from about 20% to about 99.5%, preferably from about 30% to about 99%, and most preferably from about 40% to about 95% of the total candied product. The essential component of the refreshing composition is a flavoring agent.

As used herein, the term "flavoring agent" means those flavor essences of equivalent synthetic ingredients that is added to the flavoring composition for the primary purpose of providing flavor to the candied product. Excludes the cooling agents described above. Most especially, the term "flavoring agent" excludes carboxyamides, menthol, eucalyptus, menthol esters, and menthane ethers. Flavoring agents well known in the art of confection can be added to the flavoring compositions of the invention. These flavoring agents may be chosen from liquid and synthetic flavors and / or agents derived from leaves of plants, flowers, fruits, etc., and combinations thereof. Representative flavoring liquids include: cinnamon oil, artificial fruit flavors, such as aranciáceo oil, including lemon, orange, banana, grape, lime, apricot and grapefruit, and fruit essence, including apple, strawberry, cherry, orange, pineapple , etc., flavors derived from grains and seeds, such as coffee, cocoa, cola, peanut, almond, etc. Preferred flavoring agents are chosen from flavors and natural and synthetic fruits, such as aranciáceo oil, including lemon, orange, lemon and grapefruit, and fruit essences, including apple, strawberry, cherry, orange, pineapple, etc. The amount of flavoring agent that is employed is purely a matter of preference subject to such factors as flavor type, type of base and concentration as desired. In general, amounts of up to 4% by weight and preferably from about 0.1% to about 3.0% by weight of the flavor composition can be used, with amounts ranging from about 0.4% to about 1.5% being preferred. The flavoring compositions of the present invention are essentially free of the cooling agents defined above. The flavoring compositions do, however, contain a vehicle, chosen according to the particular form adopted by the products. The vehicle is typically of the general form and composition that the vehicles of the refreshing composition previously written. It can also take the form of a crystalline coating on the mass of the tablet, the troche or the rubber. In such a case, the carrier is a crystalline sugar, preferably sucrose, or a sugar-free substitute, such as sorbitol or xylitol. The crystalline carrier can be charged with the flavoring agent, by spray drying the flavoring agent of the pentanolic solution on the crystalline carrier, using conventional techniques. When such a flavoring composition is used, amounts of flavoring agent of up to about 8% by weight and preferably from about 0.3% to about 5.0% by weight of the flavoring composition can be used, with amounts of about 0.5% being preferred. to approximately 3%. The flavoring composition itself in such a case constitutes from about 0.5% to about 20%, preferably from about 1% to about 15%, most preferably from about 5% to about 12% by weight of the candied product.

Release Profiles of Refreshing and Flavoring Agents An essential feature of the present invention is that the refreshing and flavoring compositions are adapted to provide different release profiles. As used herein, "adapted to provide different release profiles" means that the compositions are chemically and / or physically modified in relation to a homogeneous mixture of the compositions, so that the person who is ingesting the candied product perceives the maximum effect of the refreshing agent at a different point in time of the maximum taste sensation. It will be understood that most such compositions will release the flavoring or refreshing agent during a period of ingestion of the product and that there may be some simultaneous perception of the flavoring agent and the cooling agent. By definitively separating the maximum effects of the cooling agent and the flavoring agent, however, the overall organoleptic effect of the product is substantially improved compared to the prior art compositions that are not adapted to provide different release profiles. In the preferred embodiments, the flavoring agent and the cooling agent are released in a substantially sequential manner. When the candied product takes the form of a gelatin or gum arabic tablet and the flavoring and refreshing compositions have substantially the same carrier, the compositions may be adapted to provide different release profiles, using different levels of acidifying agent in the flavoring and flavoring compositions. refreshing. The level of acidifying agent controls the rate of solubility and disintegration of the composition; the higher levels of acidifying agent give a composition that disintegrates more rapidly in the mouth resulting in a more immediate release of the flavoring and refreshing agent. The ratio between the level of the acidifying agent per weight percentage of the flavoring composition and the level of acidifying agent per weight percentage of the cooling composition differs from the unit preferably by at least a factor of 1.2, most preferably at least 1.5, especially at least 1.8. The level of the acidifying agent per weight percentage of the flavoring composition may be greater or less than the level of the acidifying agent per weight percentage of the refreshing composition; preferably it is greater. When the candied product takes the form of chewing gum and the flavoring and refreshing compositions have substantially the same carrier, the compositions may be adapted to provide different release profiles, using different levels of gum base in the flavoring and refreshing compositions. The gum base level per weight percentage of the flavoring composition differs in the gum base level by percent by weight of the refreshing composition preferably at least by 4 percentage points, most preferably at least 6 percentage points. , especially at least 8 percentage points. The gum base level per weight percentage of the flavoring composition may be greater or less than the gum base level per weight percentage of the refreshing composition. In preferred embodiments, the candied product takes the form of a bar or chewing gum body, containing only the flavoring or refreshing composition, to which a crystalline coating of the other flavoring or refreshing composition has been applied. The crystallizing flavoring or refreshing compositions are described above. In such cases, the crystalline coating dissolves much more rapidly than the bar or gum body by releasing the cooling or flavoring agent substantially before the release of the flavoring or cooling agent from the body of the gum or bar. Preferably, the body of the bar or gum contains only one flavor composition and the crystalline coating contains only one flavor composition.

Similar effects can be achieved by using filled confections in the center when the candied product contains a powder filling of the flavoring or refreshing composition and the hard coating of the confection contains the other flavoring or refreshing composition. It will be readily understood that the techniques described above can be extended to create candied products containing multiple refreshing and / or flavoring compositions in which the release of several different flavoring or refreshing agents can be achieved.

Processing Methods The present invention also relates to methods for making the candied products described above. The general techniques for making the candied products of the type described herein can be found in "Skuse's Complete Confectioner", 133 Edition, 1957, published by W.J. Bush & Company Ltd, mentioned above. A more up-to-date source that gives more detail of the appropriate equipment is the "Silesia Confiserie Manual No. 3", published by Silesia-Essenzenfabrik Gerhard Hanke K.G., Abt. Fachbücherei To make the gelatin or gum arabic tablets with different refreshing or flavoring release profiles, referred to above, an illustrative procedure is as follows. A gelatin premix is prepared by mixing 13.5 parts of water (at a temperature of about 98 ° C) with 7.1 parts of Gelatine 220 Bloom for a period of about 3 to about 5 minutes allowing the solution to sponge for a period of about 10 minutes. to approximately 15 minutes. The mixing temperature is preferably maintained at intervals of about 70 ° C to about 80 ° C. 8.8 parts of water, 26.1 parts of sucrose and 44.5 parts of glucose syrup are added to this mixture by stirring. Stirring is continued for about 2 to 3 more minutes. The resulting mixture is then heated further to about 105 ° C to dissolve some permanent sucrose and then expanded under vacuum resulting in a temperature decrease from about 105 ° C to about 70 ° C and a water loss of about 2 about 3% to give a sweetened geratin mixture. In a conventional process, in this cooling step, the flavoring and acidifying agents would be added and poured into the liquid mass into the molds. In order to achieve the different and preferable release compositions of the candied products of the invention, however, the process must be modified in this step. For one modality, the sweetened gelatin mixture is divided in two. To 99 parts of the first part of the mixture is added 0.2 parts of color, 0.1 parts of cooling agent and 0.1 parts of acidifying agent (46% of synthetic acid solution). This forms a refreshing composition. To 97.8 parts of the second part of the mixture is added 0.2 parts of color, 0.6 parts of flavoring agent and 1.4 parts of acidifying agent (46% of the acetic acid solution). This forms the flavoring composition. The refreshing and flavoring compositions are then simultaneously injected into the common starch molds so that one end of each flavoring mold and one end of the cooling composition are filled. After drying for a period of about 48 hours at a temperature in the range of about 25 ° C to about 30 ° C, the pellets are removed from the molds, lubricated in a drum in a conventional manner to avoid injury, and they are packed. In an alternative embodiment, the process for being the candied product includes the step of coating a gum stick body with a flavoring or refreshing composition as described above. Thus, for example, a flavoring composition is formed as described above and is then poured into starch molds so that the entire mold is filled with the flavoring composition. After drying and removing the pills as before, they are treated with steam to soften the surface and then stirred in a drum with a cooling agent treated with sugar crystals that adhere to the softened surface of the tablet. The amount of the refreshing composition collected will vary according to the size and geometrical configuration of the tablet, but will typically be in a range of about 55% about 15% of the finished tablet. The following examples are given to illustrate the compositions according to the invention. However, the invention is not limited thereto.

EXAMPLE 1 The candied medicinal tablet products according to the invention are prepared as follows. A sweetened gelatin mixture, as described above, is prepared with the following composition. The percentages are in a weight of the sweetened gelatin mixture.

Gelatin 220 Bloom 7.1 Sucrose 26.1 Glucose syrup (50 DE) 44.6 Water 22.2 Using the common sweetened gelatin mixture, the flavoring and refreshing compositions, A and B are prepared having the following compositions. The percentages are by weight of the flavoring and refreshing compositions, respectively.

B%% Blend of sweetened gelatin 97.8 99.0 Citric acid solution (46%) 1.4 0.7 Coloring 0.2 0.2 Menthol - 0. 1 Flavor of orange 0.6 The starch molds are then simultaneously injected with each of the flavoring and refreshing compositions, equal volumes of each filling the opposite ends of the mold and being in the middle, so that the composite gelatin-based pellets are formed with one end. of the tablet containing the flavoring composition and the other containing the refreshing composition. The tablets are removed from the molds and lightly lubricated to prevent adhesion. The ratio between the citric acid by weight percentage of the flavoring composition (A) and the level of citric acid by weight percentage of the refreshing composition (B) is 2: 1. The higher acidification of the flavoring composition results in more immediate flavor release than that of menthol.

EXAMPLE 2 A second form of the medicinal lozenge candied product according to the invention is prepared with the sweetened gelatin mixture of Example 1. The percentages are by weight of the finished candied products.

% Mix of sweetened gelatin1 88.53 Citric acid solution (46%) 1.91 Coloring 0.32 Cherry essence 0.13 Menthol sucrose2 9.11 ! From Example 1 above 2 Aroma Zucker C 94150D coatec - contains 0.4% menthol. The sweetened gelatin mixture, the citric acid solution, the dye and the cherry essence are mixed together at a temperature of about 64 * C at about 66 ° C and the resulting mixture is poured into the molds. After drying for a period of about 48 hours, the molded tablets are dried from the molds and treated with steam to soften the surface. The softened tablets (which include the flavoring composition) are then stirred into a drum containing the mentholated sugar (the refreshing composition) which adheres to the surface of the tablets. After sucking the pills, the refreshing composition releases the menthol refreshing agent more immediately than the flavor release. The candied products of the invention have advantageous properties for relieving the throat and improved flavor.

Claims (8)

NOVELTY OF THE INVENTION CLAIMS

1. - A candied product, suitable for the improvement of cough and symptoms similar to those of the cold, containing a refreshing composition and a flavoring composition in different individual reactions thereof, the refreshing and flavoring compositions are adapted to provide different release profiles .

2. A product according to claim 1, further characterized in that the flavoring or refreshing composition is in the form of individual crystals applied as a coating to a rubber or pellet body containing the other flavoring or refreshing composition.

3. A product according to claim 1, further characterized in that the product is in the form of chewing gum or tablet consisting of a refreshing composition and a flavoring composition. 4.- A product in accordance with the claim 3, further characterized in that the product is in tablet form and each of the refreshing and flavoring compositions contains a gelatin or gum arabic gelling agent and an acidifying agent. 5. A product according to claim 4, further characterized in that the ratio between the level of acidifying agent per percentage by weight of the flavoring composition and the level of acidifying agent per percentage by weight of the refreshing composition differs from the unit by a factor of at least 0.2, most preferably at least 0.5, especially at least 0.8. 6. A product according to claim 3, further characterized in that the product is in the form of chewing gum and each of the refreshing and flavoring compositions contains a gum base, because at the level of the gum base by percentage by weight of the flavoring composition differs from the level of the gum base by percent by weight of the refreshing composition by at least 4 percentage points, most preferably by at least 6 percentage points, essentially by at least 8 percentage points . 7. A process for making the candied product according to claim 1, which includes the step of coating a rubber or pellet body with a flavoring or refreshing composition. 8. A method according to claim 7, further characterized in that the coating is in the form of individual crystals.