WO2014058732A1 - Hard confectionary and method of manufacture thereof - Google Patents
Hard confectionary and method of manufacture thereof Download PDFInfo
- Publication number
- WO2014058732A1 WO2014058732A1 PCT/US2013/063460 US2013063460W WO2014058732A1 WO 2014058732 A1 WO2014058732 A1 WO 2014058732A1 US 2013063460 W US2013063460 W US 2013063460W WO 2014058732 A1 WO2014058732 A1 WO 2014058732A1
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- WIPO (PCT)
- Prior art keywords
- region
- acid
- confectionary
- composition
- hard
- Prior art date
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- 238000000034 method Methods 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 271
- 235000019634 flavors Nutrition 0.000 claims abstract description 265
- 239000000203 mixture Substances 0.000 claims abstract description 188
- 235000009508 confectionery Nutrition 0.000 claims abstract description 31
- 230000007704 transition Effects 0.000 claims abstract description 13
- 235000007983 food acid Nutrition 0.000 claims description 71
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 56
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- 229940041616 menthol Drugs 0.000 claims description 50
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- 230000001953 sensory effect Effects 0.000 claims description 31
- 239000002253 acid Substances 0.000 claims description 23
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- Hard candies i.e., confectionaries
- a single hard candy composition having a single flavor profile.
- the consumer is subjected to a homogeneous flavor experience.
- the multi-region hard confectionery comprises 10 to 60% by weight of an inner region comprising a hard confectionary composition having a flavor profile and 40 to 90% by weight of an outer region comprising a hard confectionary composition having a flavor profile distinguishable from the flavor profile of the outer region during consumption of the confectionary, wherein the outer region of the multi-region hard confectionery substantially surrounds the inner region; and wherein the thickness of the outer region and the volume of the inner region are configured to sequentially provide a transition from a first flavor profile to a second flavor profile to a third flavor profile such that the first flavor profile is provided by the composition of the outer region, the second flavor profile is provided by a combination of the compositions of the outer region and the inner region, and the third flavor profile is provided by the composition of the inner region.
- Figure 1 shows a schematic cross-sectional representation of an embodiment of the multi-region hard confectionary described herein.
- Figure 2 shows a schematic cross-sectional representation of another embodiment of the multi-region hard confectionary described herein.
- Figure 3 shows a schematic cross-sectional representation of an embodiment of the multi-region hard confectionary described herein.
- Figure 4 shows a schematic cross-sectional representation of an embodiment of the multi-region hard confectionary described herein.
- Multi-region hard confectionaries having multiple hard confectionary regions are described, wherein at least two of the regions provide a distinct flavor profile to the consumer.
- the multi-region hard confectionary has an outer region and an inner region.
- the outer region at least partially dissolves within the mouth of the consumer prior to the dissolution of the inner region(s).
- a new flavor is released.
- the consumer experiences a transformation in flavors while consuming the multi-region confectionary resulting in a unique and enjoyable multi-sensory experience.
- the multi-region hard confectionary includes a colored or a substantially colorless outer region having a composition that provides a flavor profile and a colored inner region having a different composition that provides a flavor profile distinct from that of the outer region.
- the outer region and the inner region are thus visually separate and distinct hard confectionary compositions also having differing flavor profiles. Due to the different flavorants present in each of the regions, the multi-region hard confectionary provides a transition from a first flavor profile (from the outer region) to a second flavor profile (from a combination of the outer region and the inner region) to a third flavor profile (from the inner region) when the multi-region hard confectionary is consumed, thereby resulting in a multisensory experience.
- the multi-region hard confectionary transitions between flavors, a more interesting and invigorating flavor experience is provided to the consumer.
- the multi -region hard confectionary can transition from a first flavor to a different flavor, from a strong to a mild flavor (or conversely, from a mild to a strong flavor), from a first sensation to a different sensation, from a strong to a mild sensation (or conversely, from a mild to a strong sensation).
- Different combinations of sensations and flavors can be used, for example from a fruit flavor with a strong cooling sensation to a fruit flavor with no cooling, where the each fruit flavor can be the same or different.
- the different types of transitions that can occur between one flavor profile and another are not limited to the foregoing.
- Multi-region hard confectionary 110 comprises a colored or a substantially colorless outer region 120 and a colored inner region 130, where both regions are hard confectionary compositions providing different flavor profiles as discussed in further detail below.
- outer region refers to a region of the confectionary that substantially surrounds and is exterior to an inner region
- inner region refers to a region of the confectionary that is interior to and substantially surrounded by an outer region.
- surround is not limited to encircling.
- substantially surround[s] and the like means that the outer region covers greater than 90%, specifically greater than 95%, more specifically greater than 98%, and even more specifically greater than 99% of the outer surface area of the inner region, up to 100% of the outer surface area of the inner region. In some embodiments, the outer region fully surrounds the inner region, such that 100% of the outer surface area of the inner region is surrounded.
- the term “fully surround(ing)” refers to a region of hard confectionary that covers 100% of the surface area of a separate and distinct region of hard confectionary.
- the outer region 130 can be substantially colorless and the inner region 130 can be colored to an extent effective to allow the consumer to readily distinguish the outer region and the inner region.
- substantially colorless as used herein includes compositions that are lightly tinted or completely colorless.
- the outer region is at least translucent under normal daylight conditions, and in an embodiment is substantially transparent to the consumer under normal daylight conditions. In an embodiment the outer region is colorless and substantially transparent.
- the inner region is sufficiently colored to allow the inner region to be visually distinguished from the outer region by the consumer under normal daylight conditions.
- the inner region can be translucent or opaque. In an embodiment, the outer region is colorless and substantially transparent, and the inner region is colored and opaque.
- the outer region can be colored in a manner such that the consumer is unable to readily distinguish the inner region from the outer region.
- the color of the outer region can be substantially the same as the color in the inner region.
- the outer region can be opaque. In instances where the consumer is unable to visually distinguish the inner region from the outer region, the transition between one flavor profile and another cannot be visualized and thus is unexpected, resulting in a surprising flavor experience.
- the outer region 120 and the inner region 130 can be of any shape, provided that the outer region substantially surrounds the inner region.
- the inner region, the outer region, or both can be spherical, cubical, rectangular, rhomboidal, trapezoidal, conical, frustoconical, or the like, or irregular.
- the outer region 120 and the inner region 130 have a similar shape, for example cubical as shown in Figure 1.
- the relative amounts of the outer region and the inner region, as well as the thickness of the outer region are adjusted to provide visibility to the substantially colorless outer region, and a sequential multi-sensory experience, i.e., a transition from a first flavor profile (from the outer region) to a second flavor profile (from a combination of the outer region and the inner region) to a third flavor profile (from the inner region) when the multi- region hard confectionary is consumed.
- a multi-regional confectionary comprising 20% or more by weight, specifically 50% or more by weight, 60% or more by weight, 70% or more by weight, or 80% or more by weight of the outer region 120, and 80% or less by weight, specifically 50% or less by weight, 40% or less by weight, 30% or less by weight, or 20% or less by weight of the inner region 130, provides the desired sequential multi-flavor profile, wherein each of the foregoing amounts are based on the total weight of the outer region and the inner region.
- the multi -region confectionery comprises 70% or more by weight of the outer region and 30% or less by weight of the inner region, based on the total weight of the outer and inner region.
- the weight ratio of the outer region 120 to the inner region 130 can be 90:10 to 20:80.
- the ratio of the outer region to the inner region can be 80:20 to 40:60, or 80:20 to 50:50, or 80:20 to 60:40.
- the weight ratio of the outer region 120 to the inner region 130 is 70:30.
- the outer region 120 is present in the multi -region hard confectionary in an amount of about 20% to about 90% by weight, about 40% to about 80% by weight, or about 60% to about 80% by weight, and the inner region is correspondingly present in an amount of about 10% to about 80% by weight, about 20% to about 60% by weight, or about 20% to about 40% by weight, each of the foregoing being based on the total weight of the confectionary.
- the outer region is present in an amount of about 70% by weight and the inner region is present in an amount of about 30% by weight, based on the total weight of the multi-region confectionery.
- the thickness of the outer region 120 as measured from the edge of the inner layer 130 can be of uniform thickness, as shown in Figure 1, or variable thickness, as illustrated in Figure 2.
- the multi-region hard confectionary 210 comprises a rectangular outer region 220 and a spherical inner region 230.
- the outer region 220 thus comprises an area of reduced thickness 222 when measured from the edge of the inner layer 230 as compared to another area of the outer region 224.
- the outer layer can be configured to provide a thickness sufficient for the outer region to be visually distinguishable from the inner region when the outer region is substantially transparent, and sufficient to provide the first flavor profile distinguishable from the second flavor profile by the consumer.
- the outer region 230 accordingly has a minimum thickness of at least 0.05 mm, specifically at least 1.0 mm, or more specifically at least 2.0 mm.
- the outer layer is configured to allow development of the third flavor profile, i.e., to provide complete dissolution of the outer region before complete dissolution of the inner region.
- the inner region is designed to have an average minimum thickness of at least 1.0 mm, more specifically at least 2.5 mm (minimum thickness), and even more specifically at least 5 mm.
- the outer region is disposed on and in direct contact with at least a portion of the inner region to form an interface between the inner region and the outer region. In some embodiments, the interface is visible to the consumer under ordinary daylight conditions without magnification.
- the multi-region hard confectionary comprises one or more additional discrete hard confectionary regions, provided that such additional region or regions do not significantly adversely affect the visual or sequential taste profile
- the composition of the additional region or regions can provide a flavor profile that is different from, or the same as, the first, second, or third flavor profiles.
- the multi-region hard confectionary 310 comprises an additional outermost hard confectionary region 340 disposed on and in contact with the outer region 320.
- the additional outermost region 340 can be substantially colorless and translucent, specifically transparent.
- the additional outermost region 340 can be continuous as shown or discontinuous (not shown) and can function to provide an additional flavor profile or to modify the first flavor profile.
- the additional region 340 provides an additional continuous flavor profile
- the additional region is present in an amount of at least 10% by weight, specifically at least 20% by weight, more specifically at least 30% by weight, even more specifically at least 50% by weight, based on the total weight of the confectionary.
- the additional outermost region can be present in an amount of about 50 to about 85 by weight, based on the total weight of the confectionery.
- the additional region 340 is further configured to have a thickness of at least 0.05 mm, at least 0.5 mm, at least 1.0 mm, or at least 2 mm, and to be no thicker than the average thickness of the outer region 320.
- the additional region can be disposed within the inner region.
- the multi-region hard confectionary 410 can comprise an outer region 420 and an inner region 430 as described above, together with an additional innermost region 450 disposed within and in contact with inner region 430.
- the additional innermost region 450 can be substantially colorless or colored, or opaque or transparent.
- the additional innermost region can function to provide an additional flavor profile or to modify the third flavor profile.
- the additional region is present in an amount of at least 4% by weight, specifically at least 10% by weight, based on the total weight of the confectionary.
- the additional innermost region can be present in an amount of about 4 to about 25 by weight, based on the total weight of the confectionery.
- the inner region 430 is further configured to have a thickness of at least 1 mm, at least 2.5 mm, or at least 5 mm, and to be no thicker than the average thickness of the innermost region 450.
- the multi-region hard confectionery composition comprises about 50-80% by weight of an outer region, 16-25% by weight of an inner region, and about 4-25% by weight of an innermost region.
- the multi-region hard confectionery comprises about 50-80% by weight of an additional outermost region, 16-25% by weight of an outer region, and about 4-25% by weight of an inner region.
- the composition of the outer region and the composition of the inner region each provide two different flavor profiles.
- the combination of the outer and the inner regions provides yet a different flavor profile.
- the "flavor profile” refers to the overall characteristic taste, aroma, or sensory experience as perceived by the consumer.
- a "sensory experience” as used herein includes a cooling, heating, tingling, mouth-watering, mouth-freshening, or mouth- moistening experience.
- a flavor profile can therefore provide a taste, an aroma, a sensory experience, or any combination thereof.
- Manipulation of the flavor profiles of each of the regions allows the manufacture of hard confectionaries having novel tastes to be enjoyed by the consumer.
- the third flavor profile can be selected to provide a highly desirable aftertaste, which can increase the consumer's enjoyment of the confectionary.
- the third flavor profile can be selected to mask or displace any undesired aftertaste (e.g., a bitter note) present in the first flavor profile.
- the flavor profiles can be different in kind or in degree.
- the first flavor profile can provide a taste different from a taste of the third flavor profile.
- the tastes can each be a fruit taste, where each of the fruit tastes is a different fruit.
- each taste is the same fruit, but at a different intensity or a different flavor profile (e.g. same fruit but differing taste, aroma, or sensory experience).
- the first flavor profile can be higher intensity than the third flavor profile, or the third flavor profile can be higher intensity than the first flavor profile.
- the first flavor profile can provide a sensory experience different from a sensory experience of the third flavor profile, where the sensory experience can be different in kind or in degree.
- the sensory experience can be different in kind or in degree.
- one sensory experience can be a tingling experience and the other sensory experience can be a cooling experience.
- one sensory experience can be a cooling experience and the other sensory experience can be stronger cooling experience, a milder cooling experience, or the absence of a cooling experience.
- the first flavor profile can provide a stronger cooling experience than the third flavor profile, for example, the first flavor profile can provide an intense cooling experience and the third flavor profile can provide reduced cooling experience or no additional cooling experience.
- the first flavor profile provides a taste and a sensory experience different from a taste and a sensory experience of the third flavor profile.
- the first flavor profile can provide a mild fruit taste and a cooling sensory experience
- the third flavor profile can provide the same fruit taste or a stronger fruit taste, and no cooling experience. This combination is especially advantageous in that it allows the manufacture of a hard confectionary where any perceived aftertaste (e.g., a bitter note) of the cooling agent is displaced or masked by the third flavor profile.
- a hard confectionary composition has a hard confectionary base composed of a combination of sugar, sugar alcohols, or a combination thereof, and optionally other carbohydrate bulking agents, in an amorphous or glassy condition.
- These base compositions are a solid syrup of the sugars or sugar alcohols, and generally having about 0.5% to about 4.0% moisture.
- a hard confectionary base can contain sucrose and glucose in amounts of up to about 90% sucrose and up to about 70% glucose syrup.
- the syrup component can be prepared using corn syrups high in fructose, but can include other materials. Additional ingredients can also be included in the confectionary base.
- Sugars that can be included in the base hard confectionary composition include those selected from the group consisting of mono-saccharides, disaccharides and polysaccharides, such as but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructo- oligosaccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, and a combination thereof.
- composition include those selected from the group consisting of sorbitol, mannitol, xylitol, maltitol, isomalt, erythritol, hydrogenated starch hydroly sates, and the like, and a
- Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/or powders that contain sorbitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof.
- Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of
- hydrogenated starch hydrolysates such as LYCASINTM, a line of commercially available products manufactured by Roquette Freres of France, and HYSTARTM, a line of
- the sugar or sugar alcohol can serve more than one purpose.
- a sweetener e.g., sucrose, sorbitol or other sugar alcohol, or a combination thereof, can also function as a bulking agent.
- carbohydrate bulking agents include
- maltodextrins and a combination thereof.
- a variety of additional ingredients are generally included in the hard confectionary compositions, including, for example, flavorants, high intensity sweetening agents, acidulants, sensory agents such as cooling agents, warming agents, and tingling agents, colorants, throat- soothing ingredients, medicaments, and a combination thereof.
- flavorants include those flavors known to the skilled artisan, including natural and synthetic flavorants, for example flavoring aromatics, flavor oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, and so forth, and a combination thereof.
- Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, citrus oils including lemon, orange, lime, and grapefruit.
- Fruit essences including apple, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and a combination thereof can be used.
- flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylanisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy flavors), but
- Useful flavors are natural and synthetic fruit flavors, such as coconut, coffee, chocolate, vanilla, lemon, grapefruit, orange, lime, yazu, sudachi, menthol, licorice, caramel, honey, peanut, walnut, cashew, hazelnut, almonds, pineapple, strawberry, raspberry, blackberry, tropical fruits, cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus, and mint, fruit essence such as from apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and a combination thereof.
- Specific flavors include mints such as peppermint, menthol, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in combination.
- Flavors can also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents.
- the flavorants can be added to the confectionary base in a liquid and/or dried form. When used in solid (dry) form, suitable drying means such as spray drying the oil can be used. Alternatively, the flavorant can be encapsulated, absorbed onto water-soluble materials by methods known in the art, for example onto cellulose, starch, sugar, maltodextrin, gum arabic, and the like. The flavorants can be used in physical forms effective to provide an initial burst of flavor or a prolonged sensation of flavor.
- a high intensity sweetener can be present in the hard confectionary compositions.
- the high intensity sweetener can be a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, protein based sweeteners, and combinations thereof.
- sweeteners include: water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No.
- water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol
- sugar alcohols such as sorbitol, mannitol, maltitol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No.
- soluble saccharin salts i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one- 2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame- K), the free acid form of saccharin, or a combination comprising a of the foregoing; dipeptide based sweeteners, for example the L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S.
- L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame
- chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro- ⁇ - deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4- chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-l-chloro-l- deoxy-beta-D-fructo-furanoside, or 4,l'-dichloro-4,l'-dideoxygalactosucrose; l',6'-dichloro- l',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-l,6-dichloro-l,6-dideoxy- beta-D- fructofuranoside, or 4,l',6'-trichloro-4,r
- Acids can also optionally be included in the hard confectionary composition, for example food acids such as acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, aspartic acid, benzoic acid, caffeotannic acid, iso-citric acid, citramalic acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, a-ketoglutaric acid, lactoisocitric acid, oxalacetic acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, hydroxyacetic acid, suberic acid, sebacic acid, azelaic acid, pimelic acid, capric acid, and a combination thereof.
- food acids such as acetic acid, adipic acid
- Cooling agents also known as coolants, are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin.
- the cooling agent can be a traditional flavor-derived cooling agent or a physiological cooling agent.
- traditional flavor-derived cooling agents include menthol or menthone.
- Menthol also known as 2-(2-propyl)-5-methyl-l-cyclohexanol
- Menthol is available in artificial form or derived naturally from sources such as peppermint oil.
- physiological cooling agents do not have a perceptible flavor of their own, but simply provide a cooling effect.
- physiological cooling agents include menthol derivatives, for example, menthyl ester-based and menthyl carboxamide -based cooling compounds such as menthyl carboxamide, N-ethyl-p-menthane carboxamide, monomenthyl succinate, monomenthyl methyl succinate, monomenthyl glutarate, menthyl 2-pyrrolidone- 5-carboxylate, monomenthyl 3-methyl maleate, menthyl acetate, menthyl lactate, menthyl salicylate, 2-isopropanyl-5-methylcyclohexanol, 3-L-menthoxypropane-l,2-diol, menthane, menthone, menthone ketals, menthone glycerol ketals, menthyl glutarate esters, N-ethyl-p- menthane
- menthyl-based coolants specifically menthyl carboxamides
- Other physiological cooling agents that can be used in combination with, or in the absence of the menthyl-based coolants include, for example, 2-mercapto-cyclo-decanone, hydroxyl-carboxylic acids with 2 to 6 carbon atoms, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and a combination thereof.
- Additional cooling agents include the
- Warming agents can be selected from a wide variety of compounds known to provide the sensory signal of warming to the consumer. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners, and other organoleptic components.
- vanillyl alcohol n-butylether supplied by Takasago Perfumary Company Limited, Tokyo, Japan
- vanillyl alcohol n-propylether vanillyl alcohol isopropyl ether
- vanillyl alcohol isobutyl ether vanillyl alcohol n-amino ether
- vanillyl alcohol isoamyl ether vanillyl alcohol n-hexyl ether
- vanillyl alcohol methyl ether vanillyl alcohol ethyl ether
- gingerol, shogaol, paradol, zingerone capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amyl alcohol, benzyl alcohol, glycerine, and a combination thereof.
- a tingling sensation can be provided to the hard confectionary composition by the inclusion of a tingling agent.
- Tingling agents include jambu, and alkylamides extracted from materials such as jambu or sanshool.
- the coloring agents used in the hard confectionary compositions are present in amounts effective to produce the desired color. These coloring agents include pigments, which can be incorporated in amounts up to about 6% by weight of the hard confectionary composition.
- An exemplary pigment, titanium dioxide can be incorporated in amounts up to about 2% by weight, and specifically less than about 1% by weight of the hard confectionary composition.
- the colorants can also include natural food colors and dyes suitable for food, drug, and cosmetic applications. These colorants are known as FD&C dyes and lakes. The materials acceptable for the foregoing uses are specifically water-soluble. A full recitation of all FD&C. colorants and their corresponding chemical structures can be found in the Kirk- Othmer Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-885.
- Throat care or throat-soothing ingredients include analgesics, antihistamines, anesthetics, demulcents, mucolytics, expectorants, antitussive, and antiseptics.
- the throat-soothing agents include those selected from honey, propolis, aloe vera, glycerine, menthol, or a combination thereof.
- Medicaments for the treatment of a cough, or a cold or flu symptom include elements, compounds or materials, alone or in combination, that have been used for, or have been shown to be useful for, the amelioration of a symptom commonly associated with cough, colds, or influenza. It is to be understood that a "medicament for the treatment of a cough, or a cold or flu symptom" includes medicaments that are also useful for the treatment of cold-like or flu-like symptoms arising from other sources, such as, for example, allergies or adverse environmental conditions.
- Cold, cold-like, flu, and flu-like symptoms as used herein include, for example, cough, coryza, nasal congestion, upper respiratory infections, allergic rhinitis, otitis, sinusitis, sneezing, and the discomfort, pain, fever and general malaise associated with colds, flu, allergies, and adverse environmental conditions.
- Examples of general categories of medicaments for the treatment of a cough, or a cold or flu symptom include antihistamines, decongestants (sympathomimetics), antitussives (cough suppressants), anti-inflammatories, homeopathic agents, expectorants, anesthetics, demulcents, analgesics, anticholinergics, throat-soothing agents, antibacterial agents, and antiviral agents. Some of these medicaments can serve more than one purpose.
- the pharmaceutically acceptable salts and prodrugs of the medicaments are also included unless specified otherwise. Two or more medicaments that have activity against the same or different symptoms of colds or coughs can be used together in a combination.
- any of the above-described components, but in particular the flavorants, high intensity sweeteners, acidulants, cooling agents, warming agents, and medicaments can contribute to the flavor profile of the various regions of the multi-sensory hard confectionary.
- the additional ingredients included in the hard confectionary composition are selected based upon the desired flavor profile of each region.
- an aspect of the flavor profile of the inner region, the outer region, and the additional region does not significantly change to a degree detectable by the consumer during consumption.
- a high intensity sweetener can be present in each region in amounts to provide effectively the same level of sweetness in each region.
- an aspect of the flavor profile of the inner region, the outer region, and the optional additional region alters between the regions to a degree readily detected and appreciated by the consumer during consumptions.
- the term "flavor composition” refers to those components of the composition in each region that contribute to the overall flavor profile of that region.
- the amount and type of each component present in the flavor composition of the outer region is selected to provide a first taste profile and the amount and type of each component present in the flavor composition of the inner region is selected to provide the third taste profile wherein the first and the third taste profile (and thus the flavoring compositions) are not the same.
- the flavor composition of the outer region includes a cooling agent and the flavor composition of the inner region includes a tingling agent.
- a wide variety of flavor compositions can be used to provide the first and third taste profiles.
- the flavor composition of the outer region comprises a fruit flavor and a cooling compound
- the flavor composition of the inner region comprises a fruit flavor with no, or substantially no, cooling compound.
- the first flavor profile of this multi-region, fruit- flavored hard confectionary is predominantly a cooling profile and the third flavor profile is predominantly a fruit profile.
- the cooling compound present in the flavor composition of the outer region is menthol, and no, or substantially no, cooling compound is present in the inner region.
- the total amount of menthol present in the outer region is about 0.001% to about 3.0% by weight, specifically about 0.05% to about 1.0% by weight, and more specifically about 0.08% to about 0.5% by weight, based on the total weight of the of the outer region.
- the flavor composition of the outer region comprises menthol, eucalyptus oil, or a combination of menthol or eucalyptus oil.
- the flavor composition of the outer region comprises menthol, eucalyptus oil, or a combination of menthol and eucalyptus oil
- the flavor composition of the inner region comprises no, or substantially no cooling compound.
- the total amount of eucalyptus oil in the outer region of the multi -region, fruit- flavored hard confectionary can be about 0.001% to about 3.0% by weight, specifically about 0.005 to about 1.0%, more specifically about 0.01% to about 0.25% by weight, even more specifically about 0.05% to about 0.1% by weight, based on the total weight of the outer region.
- a physiological cooling agent in present in the outer region alone or in combination with the above cooling agents.
- the fruit flavorant present in the flavor composition of the outer region is the same as the fruit flavor present in in the flavor composition the inner region. In other embodiments, the fruit flavor is the same in each region.
- the fruit flavorants are used in amounts effective to provide the desired level of flavor.
- neither the outer region nor the inner region includes a food acid.
- the flavor composition of the outer region, the inner region, or both can further contain a food acid. While the presence of a food acid in the flavor composition of the inner region is optional, there are advantages to including a food acid as a component in the inner region of the multi-region, fruit-flavored hard confectionary.
- the combination of the acid with the fruit flavor enhances the fruit flavor(s) present in the inner region composition thereby resulting in an inner region having a more intense fruit flavor profile compared to the same combination of flavors alone without a food acid.
- the acid acts to minimize the bitter aftertaste associated with the presence of menthol in either the outer region or the inner region of the multi-region fruit- flavored hard confectionary.
- the weight ratio of the acid to the fruit flavor, particularly in the inner region is at least 5:1. Specifically, the weight ratio of acid to fruit flavor, particularly in the inner region is about 5:1 to 20:1, more specifically, about 6.5:1 to about 15:1, even more specifically, about 7.5:1 to about 12:1.
- the total amount of acid present in the inner region can be 0%, or about 0.01% to about 3% by weight, specifically, about 0.01% to about 1.5% by weight, more specifically, about 0.1% to about 1.0% by weight, based on the total weight of the inner region.
- the inner region contains a food acid and the outer region does not include a food acid.
- a food acid can optionally be present in the outer region of the multi-sensory, fruit-flavored hard
- the shelf life of the hard confectionary can be extended by having an outer region that contains a reduced amount of the food acid.
- the amount of acid present in the outer region can be about 0% to about 3% by weight, more specifically, about 0.0001% to about 1.5% by weight, even more specifically, about 0.001% to about 1.0% by weight, based on the total weight of the inner region.
- non-fruit, multi-region hard confectionaries having no, or substantially no, fruit flavorants in any of the regions.
- the first and third flavor profiles are provided by different types or amounts of sensory agents, e.g., a cooling agent and a warming agent, two different cooling agents, different amount of the same cooling agents, and the like.
- the outer region of the non-fruit, multi-region hard confectionary can comprise a cooling agent, e.g., menthol, and an optional food acid, wherein the food acid is present an amount of more than 0 to 60% by weight of the total amount of menthol in the outer region.
- the flavor composition of the inner region comprises a cooling agent, e.g., menthol, and optionally a food acid, wherein the amount of food acid is less than 20% by weight of the total amount of any food acid present in the outer region, including 0% by weight.
- the outer and inner regions are formulated so that the first flavor profile provides a cooling sensation and the second flavor profile provides a cooling sensation that is discernibly stronger to the consumer than the first flavor profile during consumption.
- the amount of cooling agent, e.g., menthol, present in the outer region flavor composition and in the inner region flavor composition can be about 30% to about 70% by weight, specifically about 35% to about 65% percent by weight, more specifically about 40 to about 60% by weight, based on the weight of each flavor composition, respectively.
- the weight ratio of cooling agent, e.g., menthol, in the outer region to the cooling agent, e.g., menthol in the inner region is about 1:3 to about 1:1, more specifically about 1:2.5 to about 1:1.
- the outer region flavor composition and/or the inner region flavor composition further comprise eucalyptus oil.
- the total amount of eucalyptus oil present in the outer region or inner region of the non-fruit multi-region hard confectionary is about 0% to about 3.0% by weight, specifically about 0.001% to about 2.0% by weight, more specifically about 0.005 to about 1.0%, even more specifically about 0.005% to about 0.5% by weight, based on the total weight of either the outer region or the inner region, respectively.
- less eucalyptus oil and/or more food acid is present in the flavor composition of the outer region.
- the weight ratio of eucalyptus oil in the outer region to the eucalyptus oil in the inner region is about 1:3 to about 1:1, more specifically about 1:2.5 to about 1:1.
- the total amount of food acid present in the flavor composition of the outer region of the non-fruit multi-region confectionary is calculated relative to the total amount of cooling agent, e.g., menthol in the outer region flavor composition, such that the amount of acid can be about 0.01% to 60% by weight of the amount of cooling agent in the outer region.
- the amount of acid can be about 0.1% to about 50% by weight, about 1% to about 40% by weight, about 1% to about 30% by weight, about 1% to about 20% by weight, or about 1% to about 10% by weight, based on the total weight of cooling agent, e.g., menthol, present in the outer region flavor composition.
- the outer region does not include any food acid.
- the total amount of food acid in the inner region is relative to the total amount of food acid present in the outer region, such that the amount of food acid is less than 50% by weight of the total amount of food acid present in the outer region.
- the amount of acid can be about 0.01% to about 15% by weight, about 0.01% to about 10% by weight, about 0.01 to about 5% by weight, about 0.01 to about 2% by weight, or about 0.01 to about 1% by weight, based on the total amount of food acid present in the outer region.
- the inner region does not include any food acid.
- the outer region flavor composition includes a food acid, and the inner region flavor composition does not.
- the amount of food acid present in the outer region can be about 0% to about 5% by weight, more specifically, about 0.0001% to about 1.5% by weight, even more specifically, about 0.001% to about 1.0% by weight, based on the total weight of the inner region.
- the outer region composition does not include a food acid.
- the amount of food acid present in the inner region can be 0% to about 30% by weight, specifically about 0.0001% to about 10% by weight, more specifically about 0.05 to about 5% by weight, even more specifically about 0.01% to about 1.5% by weight, yet even more specifically, about 0.1% to about 1.0% by weight, based on the total weight of the inner region.
- Preparation of the hard confectionaries involves mixing and heating the sugar, any sugar alcohols and/or any other carbohydrate bulking agents, and/or a diluent such as water, to form a melt; cooking the melt; removing excess moisture from the melt; cooling the melt with mixing until the melt is a plastic-like, workable mass; while the melt is a plasticlike hard confectionary mass, incorporating remaining additional ingredients; and forming the plastic-like mixture into hard confectionary compositions having the desired size and shape.
- the ingredients that make up the flavor composition can be added separately to the hard confectionary composition or can be combined prior to their addition to the
- the hard confectionary compositions are prepared using conventional methods and equipment, such as fire cookers, vacuum cookers, or scraped- surface cookers (also referred to as high speed atmospheric cookers).
- fire cookers When using a fire cooker, the desired quantity of carbohydrate bulking agent is dissolved in water by heating the agent in a kettle until the bulking agent dissolves. Additional bulking agent can then be added and cooking continued until a final temperature of, for example, about 145 °C to about 156°C is achieved. The batch is then cooled and worked as a plastic-like hard confectionary mass to incorporate additives separately or in the form of one or more concentrates.
- a carbohydrate-bulking agent is boiled to about 125° to about 165°C, vacuum is applied, and additional water is boiled off without extra heating.
- the hard confectionary mass is a semi-solid and has a plastic-like consistency.
- additives separately or in the form of one or more concentrates are admixed in the hard confectionary mass by routine mechanical mixing operations.
- a high-speed atmospheric cooker uses a heat exchanger surface.
- a film of a hard confectionary composition is spread on a heat exchange surface, rapidly heated to a suitable temperature, for example 165° to 170°C, and then rapidly cooled, for example to 100° to 120°C.
- Additives, separately or in the form of one or more concentrates can then be worked into the plastic-like hard confectionary composition.
- the additional ingredients e.g., flavorants, colorants, and any other additive(s) are mixed in the hard confectionary mass for a time effective to obtain a uniform distribution of the materials. For example, mixing times from about 10 seconds to about 10 minutes have been found to be effective.
- the hard confectionary mass Once the hard confectionary mass has been properly tempered, it can be formed into the desired shapes using one or more of a variety of forming techniques depending upon the shape and size of the final product desired.
- the process of forming the hard confectionary compositions into a multi-region hard confectionary comprises methods such as rotary molding, chain molding, ball forming, or a combination of the foregoing processes.
- the plastic-like hard confectionary mass which is to become the core (e.g. inner) region of the multi -region hard confectionary is fed into the batch roller and is formed into a long cylindrical shape.
- the plastic-like hard confectionary mass which is to comprise the outer region of the multi-region confectionary is then fed into the batch roller in the form of a rope or rectangular sheet. As the rope or rectangular sheet of the outer region is fed into the batch roller, it adheres to the hard confectionary composition of the inner (core) region and is wrapped around the cylindrically shaped core region as it rotates within the batch roller.
- An alternate means for forming the hard confectionery composition into a multi -region hard confectionary can include a combination of extruder for the inner region and a batch process for the outer region, (lws e.g. include alternative means for producing)
- the inner core can be formed via extrusion and the outer region through a batch process.
- the outer region or inner region can be produced using either a batch or a continuous cooker.
- the two hard confectionary masses are fed into the batch roller in separate locations using conveyors off of a multi-stream continuous cooker, or alternatively, by using a combination of continuous cookers having single or multi-stream capability.
- the two hard confectionary masses are formed by using a series of batch cookers, or a combination of a batch cooker and a continuous cooker, and then hand feeding the successive layers via individual sheeters onto the batch roller.
- the resulting confectionary rope exits the batch roller.
- the rope can be introduced, for example, into a rope sizer that further refines the shape of the rope to ensure a consistent diameter along the length of the rope.
- the resulting product is a multi -region hard confectionary having at least two regions, each of which is formed of a hard confectionary composition.
- the confectionary rope can then be formed into the final multi-region hard confectionary.
- the confectionary rope can be cut into desired lengths and the resulting segments formed into the final desired shape.
- Processes including rotary molding, chain forming and ball forming can be used.
- chain or rotary molding processes include sequentially cutting the rope into segments of hard confectionery composition and depositing segments of the hard confectionary compositions into one or more of a plurality of molds in a molding machine having a mold conveyor which includes a pair of parallel chains and multiple molds fixed to and straddling the chains.
- Ball forming processes include feeding the confectionary rope into a ball forming machine, cutting the rope into a segment having the desired length, and forming the segment into a "ball” or "sphere” shape.
- a center-filled rope can be formed by introducing a filling composition into a shell composition by means of an extruder or any other suitable apparatus.
- the filled rope can then be sized and individual multi-region confectionary pieces can be formed by known means such as by chain die cutting, rotary cutting, or the like.
- the multi-region hard confectionary disclosed herein is not prepared using an extrusion molding processes.
- Methods of forming center-filled hard confectionary using direct deposition methods are also known in the art. Such methods can include directly depositing the plasticlike hard confectionary compositions in a mold in an alternating manner effective to produce a multi-region hard confectionary in which an outer region substantially surrounds an inner region.
- multi-region hard confectionary providing a multi-flavor experience
- a colored inner region comprising a hard confectionary composition having a flavor profile
- 40 to 90% by weight of an uncolored outer region comprising a hard confectionary composition having a flavor profile distinguishable from the flavor profile of the outer region during consumption of the confectionary
- the outer region substantially surrounds the inner region and is sufficiently transparent to provide visibility to the inner region
- the thickness of the outer region and the volume of the inner region is configured to sequentially provide a transition from a first flavor profile to a second flavor profile to a third flavor profile, wherein the first flavor profile is provided by the composition of the outer region, the second flavor profile is provided by a combination of the compositions of the outer region and the inner region, and the third flavor profile is provided by the composition of the inner region.
- the hard confectionary compositions can be prepared by combining sweeteners (e.g. bulk sweeteners) as well as a solvent (e.g. water) in a mixing vessel for about 4 to about 10 minutes to form a slurry.
- the slurry is heated to a temperature of about 70 °C to about 120 °C to dissolve any sweetener crystals or particles and form an aqueous solution.
- the solution is heated at a temperature of about 135 °C to about 165 °C and vacuum is applied to cook the batch and boil off water until a residual moisture of less than about 3% is achieved.
- the batch changes from a crystalline to an amorphous phase.
- the flavors are then admixed in the batch by mechanical mixing operations, along with any other optional additives (e.g., coloring agents).
- sucrose/glucose mixtures illustrated in the present Examples can be partially or completely replaced by hydrogenated isomaltulose (isomalt), maltitol, hydrogenated starch hydrolysate, or mixtures thereof.
- compositions were formed into a multi-region hard confectionary using batch rollers.
- the composition for the inner region was fed into a batch roller where the composition was formed into cylindrical shape in the form of a rope.
- the composition for the outer region composition was then continuously fed into the batch roller, where it adhered to and wrapped around the rope of the inner region. Individual confectionary pieces were then cut from the rope and shaped.
- the final multi-region hard confectionary included about 30% by weight of the inner region and about 70% by weight of the outer region, based on the total weight of the confectionary.
- compositions for forming the outer region and inner region of non-fruit flavored, multi-region hard confectionaries are shown in Tables 1 and 2.
- Example 1 (mentholyptus to peppermint flavor profile).
- Example 1 During consumption, Example 1 exhibits a transition from an first menthol/eucalyptus (mentholyptus) flavor profile from the outer region flavor composition, to a second flavor profile provided by a combination of the outer and inner region flavor compositions, to a third peppermint flavor profile provided by the inner region flavor composition.
- the third (peppermint) flavor profile delivers a clean, fresh taste that differs from the first mentholyptus flavor profile.
- the hard confectionary prepared from the compositions of Table 2 exhibits a first, relatively milder mentholyptus flavor profile, a second
- Examples 3-4 Fruit flavored, multi-region hard confectionaries
- compositions used to manufacture the outer and inner regions of the fruit flavored, multi-region confectionaries were prepared by combining the components shown in Table 3. Table 3. Examples 3-4 (cooling cherry flavor to enhanced cherry flavor profile)
- both outer and inner regions contain cherry flavor and a cooling agent.
- the outer region further contains menthol and eucalyptus.
- the inner region contains no menthol or eucalyptus, but does contain a food acid to enhance the cherry fruit flavor.
- the first flavor profile of the confectionary was a sweet cherry flavor, which transitioned to a slightly sour cherry flavor (the second flavor profile) and at the end, left a natural freshness with an accentuated fruit flavor in the mouth (the third flavor profile).
- both outer and inner regions contain cherry flavor, but in different amounts.
- the outer region contains menthol, eucalyptus, a cooling agent, and no food acid.
- the inner region flavor composition has low level of menthol, a cooling agent, a food acid, and lower level of added cherry flavor.
- the first flavor profile of the confectionary was a sweet cherry flavor, which transitioned to a slightly sour cherry flavor (the second flavor profile) and at the end, left a natural freshness with an accentuated fruit flavor in the mouth (the third flavor profile).
- Examples 5-7 Fruit flavored, multi -region hard confectionaries
- compositions used to manufacture the outer and inner regions of the fruit flavored, multi-region confectionaries were prepared by combining the components shown in Table 4.
- Example 5-7 the outer region provides a cooling sensation together with a honey-lemon flavor, and the inner region provides an absence of additional cooling, together with a honey-lemon (Example 5), lemon (Example 6) or honey (Example 7) flavor profile.
- honey-lemon Example 5
- lemon Example 6
- honey Example 7
- the fruit flavor of the honey-lemon flavor or the lemon flavor in the inner region of Examples 5 and 6 is intensified by addition of a food acid.
- any bitter or off-tastes imparted by the cooling agents (or any other ingredients) are absent or significantly minimized by the third flavor profile, particularly in Examples 5 and 6.
- hard confectionary is inclusive of “hard-boiled confectionary,” “hard candy,” and “hard-boiled candy,” all of which include confectionary compositions wherein the finished product water content is less than or equal to 5% by weight, for example confectionaries wherein the saccharide component(s) are heated to temperatures high enough to remove most of their moisture or wherein the stated the water contents are obtained without boiling the saccharide component(s).
- Hard confectionaries are intended to reside in the oral cavity for a period of time, dissolving while being consumed.
- the candies and compositions can alternatively comprise, consist of, or consist essentially of, any appropriate components herein disclosed.
- the invention can additionally, or alternatively, be formulated so as to be devoid, or substantially free, of any components, materials, ingredients, adjuvants or species used in the prior art compositions or that are otherwise not necessary to the achievement of the function and/or objectives of the present invention.
- Embodiment 1 a multi-region hard confectionary providing a multi-flavor experience, comprises, based on the total weight of the confectionary: 10 to 60% by weight of an inner region comprising a hard confectionary composition having a flavor profile; 40 to 90% by weight of an outer region comprising a hard confectionary composition having a flavor profile distinguishable from the flavor profile of the inner region during consumption of the confectionary; and wherein the outer region substantially surrounds the inner region; and wherein the thickness of the outer region and the volume of the inner region are configured to sequentially provide a transition from a first flavor profile to a second flavor profile to a third flavor profile, wherein the first flavor profile is provided by the composition of the outer region, the second flavor profile is provided by a combination of the
- compositions of the outer region and the inner region, and the third flavor profile is provided by the composition of the inner region.
- Embodiment 2 the multi-region hard confectionary of embodiment 1 wherein the inner region is colored or uncolored.
- Embodiment 3 the multi-region hard confectionary of any of embodiments 1 or 2 wherein the outer region is colored or uncolored.
- Embodiment 4 the multi-region hard confectionary of any one of
- Embodiment 5 the multi-region hard confectionary of any one of
- embodiments 1-4 further comprising an additional outermost region comprising a hard confectionary composition or an additional innermost region comprising a hard confectionary composition.
- Embodiment 6 the multi-region hard confectionary of embodiment 5, wherein the composition of the additional outermost region provides a flavor profile that is different from or the same as the first, second, or third flavor profiles.
- Embodiment 7 the multi-region hard confectionary of embodiment 5, wherein the composition of the additional innermost region provides a flavor profile that is different from or the same as the first, second, or third flavor profiles.
- Embodiment 8 the multi-region hard confectionary of any one of
- embodiments 1-7 wherein the outer region is sufficiently transparent to provide visibility to the inner region.
- Embodiment 9 the multi-region hard confectionary of any one of
- Embodiment 10 the multi-region hard confectionary of any one of embodiments 1-9, wherein at least a portion of the outer region is in contact with adjacent the inner region to form an interface between the outer region and the inner region.
- Embodiment 11 the multi-region hard confectionary of any one of embodiments 1-10, wherein all outer surfaces of the inner region are in contact with the outer region to form an interface between the outer region and the inner region.
- Embodiment 12 the multi-region hard confectionary of embodiment 11, wherein the interface is a visually distinct demarcation between the outer region and inner region.
- Embodiment 13 the multi -region hard confectionary of any one of embodiments 1-12, comprising substantially no intermixing between the outer region composition and the inner region composition at the interface.
- Embodiment 14 the multi-region hard confectionary of any one of embodiments 1-13, further comprising 50% to 85% by weight of an additional outermost region comprising a hard confectionary composition, wherein the additional outermost region substantially surrounds the outer region and is substantially transparent.
- Embodiment 15 the multi-region hard confectionary of any one of embodiments 1-14, further comprising 4% to 25% by weight of an additional innermost region comprising a hard confectionary composition, wherein the additional innermost region is disposed within the inner region, substantially surrounded by the inner region.
- Embodiment 16 the multi-region hard confectionary of any one of embodiments 1-15, wherein the first flavor profile provides a taste different from a taste of the third flavor profile.
- Embodiment 17 the multi-region hard confectionary of any one of embodiments 1-16, wherein the first flavor profile and the third flavor profile provides a fruit taste.
- Embodiment 18 the multi-region hard confectionary of any one of embodiments 1-17, wherein the first flavor profile provides a sensory experience different from a sensory experience of the third flavor profile.
- Embodiment 19 the multi-region hard confectionary of embodiment 18, wherein the first sensory experience is a cooling experience and the third sensory experience is the absence of an added cooling experience.
- Embodiment 20 the multi-region hard confectionary of any one of embodiments 1-19, wherein the first flavor profile provides a taste and a sensory experience different from a taste and a sensory experience of the third flavor profile.
- Embodiment 21 the multi-region hard confectionary of any one of embodiments 1-20, wherein the first flavor profile provides a mild fruit taste and a cooling sensory experience and the third flavor profile provides a more intense fruit taste and no additional cooling experience.
- Embodiment 22 the multi-region hard confectionary of any one of embodiments 1-21, wherein: the outer region composition comprises a fruit flavorant and a cooling compound in an amount effective to provide substantially a cooling experience; and the inner region composition comprises fruit flavorant in an amount effective to provide substantially a fruit taste.
- Embodiment 23 the multi-region hard confectionary of embodiment 22, wherein the fruit flavorant in the outer region composition is the same as the fruit flavorant in the inner region composition.
- Embodiment 24 the multi-region hard confectionary of any one of embodiments 22-23, wherein the cooling compound comprises menthol, eucalyptus, or a combination of menthol and eucalyptus.
- Embodiment 25 the multi-region hard confectionary of any one of embodiments 22-24, wherein the inner region composition does not include menthol, eucalyptus or a combination of menthol and eucalyptus.
- Embodiment 26 the multi-region hard confectionary of any one of embodiments 22-25, wherein the outer region does not include a food acid.
- Embodiment 27 the multi-region hard confectionary of any one of embodiments 22-26, wherein the inner region composition comprises a food acid, wherein a weight ratio of the food acid to the fruit flavorant is at least 5:1.
- Embodiment 28 the multi-region hard confectionary of any one of embodiments 22-27, wherein the inner region comprises a food acid in an amount of up to about 3% by weight based on the total weight of the inner region.
- Embodiment 29 the multi-region hard confectionary of any one of embodiments 22-28, wherein the outer region composition comprises a food acid in an amount of up to about 3% by weight based on the total weight of the outer region.
- Embodiment 30 the multi-region hard confectionary of any one of embodiments 27-29, wherein the amount of food acid in the outer region is lower than the amount of food acid in the inner region.
- Embodiment 32 the multi-region hard confectionary of any one of embodiments 1-31, wherein the outer region, the inner region, or both comprises a physiological cooling agent.
- Embodiment 33 the multi-region hard confectionary of any one of embodiments 1-32, wherein the physiological cooling agent is menthyl carboxamide, N- ethyl-p-menthane carboxamide, monomenthyl succinate, monomenthyl methyl succinate, monomenthyl glutarate, menthyl 2-pyrrolidone-5-carboxylate, monomenthyl 3-methyl maleate, menthyl acetate, menthyl lactate, menthyl salicylate, 2-isopropanyl-5- methylcyclohexanol, 3-L-menthoxypropane-l,2-diol, menthane, menthone, menthone ketals, menthone glycerol ketals, menthyl glutarate esters, N-ethyl-p-menthane-3-carboxamide, 2- mercapto-cyclo-decanone, hydroxyl-carboxylic acids with 2 to 6 carbon
- 1-tert-butylcyclohexanecarboxamides or a combination comprising a of the foregoing physiological cooling agents.
- Embodiment 34 the multi-region hard confectionary of any one of embodiments 1-21, wherein the outer region composition and the inner region compositions each comprise a cooling compound and substantially no fruit flavorants.
- Embodiment 35 the multi-region hard confectionary of any one of embodiments 1-34, wherein the outer region composition comprises menthol and an optional food acid, and wherein the amount of food acid is less than 60% by weight of the total amount of menthol in the outer region; and wherein the amount of menthol and optional food acid in the outer region composition and the inner region composition is effective to provide first flavor profile having a milder cooling sensation than the third flavor profile.
- Embodiment 36 the multi-region hard confectionary of embodiment 35, wherein the inner region composition comprises a peppermint flavorant.
- Embodiment 37 the multi-region hard confectionary of embodiment 36, wherein the peppermint flavorant is present in an amount of about 0.05% to about 0.5% by weight [0.21% by weight is included in examples]based on the total weight of the inner region.
- Embodiment 38 the multi-region hard confectionary of any one of embodiments 35-37, wherein the weight ratio of menthol in the inner region to the menthol in the outer region is about 3 : 1 to about 1:1.
- Embodiment 39 the multi-region hard confectionary of any one of embodiments 35-38, wherein the outer region composition, the inner region composition, or both further comprises eucalyptus.
- Embodiment 40 the multi-region hard confectionary of any one of embodiments 35-39, wherein the outer region composition, the inner region composition, or both further comprise a physiological cooling agent.
- Embodiment 41 the multi-region hard confectionery of embodiment 40, wherein the physiological cooling agent is selected from the group consisting of menthyl carboxamide, N-ethyl-p-menthane carboxamide, monomenthyl succinate, monomenthyl methyl succinate, monomenthyl glutarate, menthyl 2-pyrrolidone-5-carboxylate,
- Embodiment 42 the multi-region hard confectionery of any one of embodiments 35-41, wherein the inner region does not comprise a food acid.
- Embodiment 43 the multi-region hard confectionery of any one of embodiments 35-42, wherein the outer region comprises up to about 0.5% by weight of the food acid.
- Embodiment 44 the multi-region hard confectionery of any one of embodiments 35-43, wherein the inner region comprises about 0 to about 0.5% by weight of the food acid.
- Embodiment 45 the multi-region hard confectionery of any one of embodiments 35-44, wherein the food acid is acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, aspartic acid, benzoic acid, caffeotannic acid, iso-citric acid, citramalic acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, a-ketoglutaric acid, lactoisocitric acid, oxalacetic acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, hydroxyacetic acid, suberic acid, sebacic acid, azelaic acid, pimelic acid, capric acid, or a combination comprising a of the for
- Embodiment 46 the multi-region hard confectionery of any one of embodiments 1-45, wherein the confectionary is prepared by a process selected from rotary molding, chain molding, or ball forming.
- Embodiment 47 the multi-region hard confectionery of any one of embodiments 1-46, wherein the confectionary is not prepared by extrusion molding processes.
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Abstract
Description
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Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2013329626A AU2013329626B2 (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
ES13777432T ES2893323T3 (en) | 2012-10-08 | 2013-10-04 | Hard candy and manufacturing method thereof |
EP13777432.9A EP2903448B1 (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
MX2015004282A MX2015004282A (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof. |
US14/433,733 US20150272160A1 (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
CA2887586A CA2887586A1 (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
PL13777432T PL2903448T3 (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
JP2015535821A JP6100907B2 (en) | 2012-10-08 | 2013-10-04 | Hard confectionery and its manufacturing method |
CN201380051171.0A CN104684406A (en) | 2012-10-08 | 2013-10-04 | Hard confectionary and method of manufacture thereof |
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US201261710915P | 2012-10-08 | 2012-10-08 | |
US61/710,915 | 2012-10-08 |
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WO2014058732A1 true WO2014058732A1 (en) | 2014-04-17 |
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US (1) | US20150272160A1 (en) |
EP (1) | EP2903448B1 (en) |
JP (1) | JP6100907B2 (en) |
CN (1) | CN104684406A (en) |
AU (1) | AU2013329626B2 (en) |
CA (1) | CA2887586A1 (en) |
ES (1) | ES2893323T3 (en) |
MX (1) | MX2015004282A (en) |
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Cited By (1)
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WO2016166092A1 (en) * | 2015-04-14 | 2016-10-20 | Perfetti Van Melle S.P.A. | Transparent hard coatings stable under environmental conditions |
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JP7016468B2 (en) * | 2017-03-23 | 2022-02-07 | 山本香料株式会社 | A fragrance composition, a sterilizing deodorant liquid using the fragrance composition, and a sterilizing deodorizing method. |
CN112867400A (en) * | 2018-10-26 | 2021-05-28 | 洲际大品牌有限责任公司 | Center-filled confectionery products, coated products and methods of making |
BR112021010407A2 (en) * | 2018-12-06 | 2021-08-24 | International Flavors & Fragrances Inc. | Consumer article, and, methods for enhancing the sweetness or mouthfeel of a consumer article and for masking an unpleasant proteinaceous taste of a consumer article |
JP6841809B2 (en) * | 2018-12-12 | 2021-03-10 | 長谷川香料株式会社 | Diester compound as a fragrance precursor |
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- 2013-10-04 MX MX2015004282A patent/MX2015004282A/en active IP Right Grant
- 2013-10-04 AU AU2013329626A patent/AU2013329626B2/en active Active
- 2013-10-04 JP JP2015535821A patent/JP6100907B2/en active Active
- 2013-10-04 CA CA2887586A patent/CA2887586A1/en not_active Abandoned
- 2013-10-04 CN CN201380051171.0A patent/CN104684406A/en active Pending
- 2013-10-04 WO PCT/US2013/063460 patent/WO2014058732A1/en active Application Filing
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WO2016166092A1 (en) * | 2015-04-14 | 2016-10-20 | Perfetti Van Melle S.P.A. | Transparent hard coatings stable under environmental conditions |
EA037615B1 (en) * | 2015-04-14 | 2021-04-21 | Перфетти Ван Мелле С.П.А. | Transparent hard coatings stable under environmental conditions |
Also Published As
Publication number | Publication date |
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JP2015530124A (en) | 2015-10-15 |
MX2015004282A (en) | 2016-02-25 |
EP2903448A1 (en) | 2015-08-12 |
EP2903448B1 (en) | 2021-08-18 |
PL2903448T3 (en) | 2021-12-20 |
ES2893323T3 (en) | 2022-02-08 |
US20150272160A1 (en) | 2015-10-01 |
JP6100907B2 (en) | 2017-03-22 |
CA2887586A1 (en) | 2014-04-17 |
AU2013329626B2 (en) | 2016-02-04 |
AU2013329626A1 (en) | 2015-04-16 |
CN104684406A (en) | 2015-06-03 |
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