HK1173918A - Hand and crunchy confectionary coating - Google Patents

Description

Hard and crunchy confectionery coating

Background

The present invention relates to confectionery products having a hard and crunchy coating, in particular to sugarless chewing gum products having a hard and crunchy coating comprising erythritol.

Consumers prefer hard and crunchy confectionery coatings. The hard coating produces a different texture than the soft or chewy confectionery center. As such coatings break and dissolve rapidly during chewing, the ingredients in the coating rapidly break down to produce bursts of flavor, cooling, and/or sweetness that are typically desired by consumers. Consumers like to hear and feel a "crisp" when they bite into the coated confectionery. The "crunchy" is the sound and tactile characteristic of the coated confectionery. The degree of brittleness is different from the hardness. Crispness is related to brittleness. Typically, the harder and crispier the coating, the crispier it is. The hardness (also called fastness) of the coating is the perceived resistance when chewing the coating. The coating can be hard without being crunchy. For example, lollipops and tablets are hard confections, but neither is considered crispy.

Confectionery cores, including chewing gum and candy, are often encapsulated with hard or soft coatings. Coatings provide the manufacturer with the opportunity to alter product characteristics such as taste, appearance and nutritional value. Many conventional hard and crunchy hard pan coatings contain sugar, but unfortunately this is cariogenic, i.e. causes or accelerates caries.

Dental caries is an infectious disease that damages tooth structure. Tooth decay, i.e., the creation of cavities, is a consequence of dental caries. Non-cariogenic means that no cariogenic effect is produced. Non-cariogenic or "tooth-friendly" properties of substances such as sugars or sugar derivatives can be determined using intraoral pH telemetry, such as that used by the International association of teeth of the non-profit organization (toothfriend International). In a standard procedure, plaque pH was measured in at least four individuals during and 30 minutes after consumption of the material to be tested with plaque covered electrodes. Products that do not reduce plaque pH below 5.7 under the conditions tested are considered to lack cariogenic potential. Thus, there is a need for suitable sugarless sugars (i.e., erythritol) for use in non-cariogenic coated confectioneries.

In recent years, there has been an effort to produce sugarless hard coatings for use in non-cariogenic sugarless confectionery products. Sugar-free coatings that have been investigated include coatings containing polyol compounds such as maltitol, xylitol, sorbitol, mannitol and isomalt. The two most common coating polyols are maltitol and xylitol, since both produce a hard and crunchy coating free of sugar under reasonable processing conditions. Although non-cariogenic, these coatings can produce gastrointestinal disturbances (i.e., promote defecation). Typically, a substance is considered to not cause gastrointestinal disturbances (i.e., not promote defecation) if such substance is substantially absorbed or passed through the large intestine without substantial change prior to entering the large intestine. Erythritol is present in the confectionery in an amount that meets this criterion. Thus, there is a need for suitable sugarless sugars such as erythritol for use in coated confections that do not produce gastrointestinal disturbances, but do produce a hard and crunchy coating.

In addition, healthy snacks and food products are desired by today's consumers. One ingredient that has been popular is inulin, which is a dietary fiber. Inulin, however, is a highly water-soluble, long-chain polysaccharide that is typically used to retain moisture in confectionery products such as chewy candies. Thus, the use of inulin is not expected to contribute to the manufacture of hard and crunchy confectionery coatings.

Erythritol is a fast crystallizing sugar and crystallizes at a much faster rate than maltitol, xylitol, isomalt, sorbitol, and mannitol. This affects the coating process, including process temperature, process time, syrup concentration, and syrup ingredients. The process of replacing erythritol with maltitol coating resulted in clogging of the application tubes and nozzles and resulted in an uneven and/or softer coating.

The hardness and crispness of the coating depends on several factors, including the size and uniformity of the sugar crystals, the hardness of the crystals, how the crystals are compacted in the coating, and the bonding between the crystals. If the sweeter syrup crystallizes very quickly, there is less likelihood of having enough time to grow the crystals to the proper size and hardness, while at the same time being sufficiently compact to produce a hard nugget formation that is brittle and therefore brittle. It is more likely that very small crystals or several larger crystals are created in the loose formation, but they are not bound to each other. Both cases lead to a softening of the coating.

Attempts to make sugarless coatings with non-cariogenic erythritol, which does not promote defecation, have met with limited success due to the rapid crystallization of erythritol and the resulting dissolution profile.

The problem with creating a hard and crunchy erythritol pan coating is that when erythritol is used in traditional pan coating formulations and processes, it clogs the application pipes and nozzles and provides an uneven and soft coating texture due to the rapid crystallization rate of erythritol.

Thus, there is a need for a confectionery coating for coating confectionery centers such as chewing gum and candy that is sugar-free, does not cause gastrointestinal disturbances, is non-cariogenic and at the same time has a commercially acceptable hard and crunchy coating.

Summary of The Invention

Confectionery products have a confectionery center coated with a hard and crunchy confectionery coating formed from a fast crystallizing saccharide, a viscosity increasing agent and a film forming agent.

Detailed Description

The present invention relates to confectionery coating formulations and methods of making confectionery coatings that are both hard and crunchy and do not include cariogenic sugars or bowel movement promoting sugar alcohols. Particular uses of such coatings are for coating chewing gum and coating chewy candies. In an aspect of the invention, erythritol is a component used in making hard and crunchy sugar-free, non-cariogenic, and non-bowel movement promoting coatings for confectionery coatings.

Consumers like to hear and feel a "crisp" when they bite into the coated confectionery product. The crackling sound is a combined sound and tactile perception. The crunching sound is heard and felt by the consumer when biting the coated product. The degree of brittleness is different from the hardness. Hardness is a purely physical characteristic of a product when it is bitten and chewed. Crispness is related to brittleness. The feeling of coating crumbling is affected by the texture of the core. If the confectionery center is softer than the coating, the consumer will hear and feel the coating breaks as the teeth press through and into the center. The softer the core, the harder the coating can be perceived. The formulations and methods of the present invention produce confectionery coatings having a commercially acceptable hardness and crunchiness.

The hard and crunchy coating of the present invention typically comprises a fast crystallizing saccharide, a viscosity increasing agent and a film forming agent. The body of the hard and crunchy coating is a sugar crystallizing agent that crystallizes out of solution and creates a hard and crunchy coating when the coating syrup is applied to the confectionery center during the coating process. The fast crystallizing sugar crystallizes faster than xylitol. Preferred fast crystallizing saccharides are non-cariogenic and do not promote defecation. Erythritol is a preferred fast crystallizing saccharide.

Erythritol is a four-carbon sugar alcohol typically produced from glucose by fermentation using the yeast, Moniliella pollinis. Erythritol is absorbed into the blood stream in the small intestine. Because erythritol is absorbed before entering the large intestine, it does not generally cause a bowel movement promoting effect that is often experienced when eating other polyols such as sorbitol, maltitol, and xylitol. Furthermore, erythritol is typically not metabolized by oral bacteria, so it does not cause tooth decay. However, applying an erythritol-containing syrup to a confectionery body is difficult because erythritol crystallizes faster than other sugar alcohols.

It has been found that the incorporation of known crystallization inhibitors such as calcium carbonate into erythritol syrup does not result in a satisfactory coating medium because erythritol blocks the application pipes and nozzles and provides an uneven and soft coating texture because of the rapid crystallization rate of erythritol. The crystallization inhibitor is also capable of inhibiting the growth of crystals and bonding between crystals, resulting in a coating that is not hard and not crunchy.

A typical hard coating process involves applying a sugar coating syrup onto the surface of the confectionery center. The saccharide syrup is applied in small multiple or equal portions and is provided with time to crystallize and dry (i.e., evaporate water) the applied amount of syrup before adding another portion of syrup. If not enough water is evaporated before the addition of the subsequent layer, water is trapped in the coating layer, which can result in a softer coating. By this method, the layers are accumulated to the target thickness of the developer. A subsequent amount of syrup is applied to the surface wetting the previously applied layer which will result in dissolution of the crystals that have formed. Likewise, the crystals formed in the lower layer act as nuclei for crystal growth of the new syrup coating layer. The newly added syrup allows the already existing crystals to grow further rather than producing more crystals.

The challenge with erythritol is that when used as with other polyols in the coating, the exceptionally fast crystallization rate of erythritol can cause the erythritol to crystallize in its syrup, even before it is applied to the surface of the confectionery, thereby clogging the tubes and nozzles. The syrup exiting the nozzles can still crystallize quickly, resulting in crystallization of the syrup during its travel to the surface of the confectionery center, so that crystals are deposited on the center surface rather than the syrup. Erythritol can crystallize so quickly that the syrup does not spread out over the surface of the core, but rather crystallizes when it impacts the surface. These conditions enable the production of large crystals with limited surface coverage and limited bonding between the crystals, resulting in a soft and hardly brittle coating.

Two difficulties arise due to the rapid crystallization of erythritol: the erythritol syrup is prevented from crystallizing before it reaches the surface of the confectionery center and a uniform and dense crystal layer is created over the entire surface of the confectionery center to have a hard and crunchy coating.

In the present invention, the first problem is solved by raising and maintaining the temperature of the coating syrup. Typically, maintaining the temperature is accomplished by insulating the piping and nozzles of the spray system and maintaining a flow of hot air within the drying chamber. The erythritol is maintained in solution until it is on the surface of the confectionery center and coated. Unfortunately, high temperatures cause the water to evaporate more quickly, resulting in faster crystal growth. High temperatures can also cause the viscosity of the syrup to decrease, which can adversely affect the spreading of the syrup across the surface of the core. It was found that equilibrium can be achieved when the syrup temperature is from about 70 to about 90 ℃.

In the present invention, the second problem is solved by adjusting the concentration of crystalline erythritol and the concentration of film forming agent (e.g., gum tahla) and adding a viscosity increasing agent (e.g., inulin). It has been found that an unexpected combination of gum talha and inulin can achieve optimal coating, such that crystal formation and growth is optimal for hard and crunchy coatings. It is desirable to obtain the correct syrup viscosity by a combination of erythritol, a viscosity enhancing agent such as inulin, and a film forming agent such as gum talha to obtain the requisite syrup properties and surface spreading properties at high coating temperatures to produce a hard and crunchy coating without processing difficulties (e.g., without clogging or uneven coating).

Film forming agents can be added to the saccharide coating syrup to serve several functions. The film forming agent helps to reduce the tension of the syrup layer, making it easier for the syrup to distribute over the entire surface of the confectionery center. The film former also helps the syrup crystals to coalesce or glue together, which helps create a more compact structure and thus helps to increase hardness. Gum talha, also known as gum arabic or acacia, is a film former that can be added to sugar coating syrups. Thus, a film forming amount of gum taeha may be added to the syrup used to form the coatings of the present invention. However, the amount of gum tahla that can be effectively added is limited because gum tahla physically interferes with the growth of saccharide crystals, which causes the coating to soften. In addition, gum talha can glue the crystals together to produce a hard, non-brittle layer that is not brittle. In addition, the concentrated and wet talha gum solution is inherently viscous. When the cores are not properly dried and the wet syrup coated surfaces come into contact during processing, the coated pieces adhere to each other.

To create greater viscosity in low concentration sugar syrups, viscosity increasing agents may be added to the sugar coating syrup to cause the syrup to flow around the surface of the coated confectionery center, a property necessary to create a hard and crunchy coating. The slow flow of syrup over the surface of the confectionery center provides more time for crystal growth. Inulin is a viscosity enhancer that can be added to sugar coating syrups.

Typically, inulin may be included in the coating composition as a means of increasing the viscosity of the erythritol coating syrup while not interfering with erythritol crystal growth. This is contrary to convention in which ingredients (e.g., anti-crystallizing agents) are conventionally added to confectioneries to interfere with and thereby slow down the growth of erythritol crystals.

Inulin unexpectedly takes advantage of its water binding properties to produce hard confectionery coatings. Typically, inulin is used in confections to create a moist and chewy product by binding water and preventing the confection from drying and hardening. In current coating applications, inulin slows the rate of recrystallization of erythritol because it keeps water in the coating syrup for a longer time than the syrup coats onto the cores. Because the erythritol molecules are in the syrup form for a longer time, they are available for longer time to form crystals. The erythritol crystals have the opportunity to produce crystals of the appropriate size with the preferred hardness characteristics.

Inulin is composed of a linear chain of fructose units linked by β (2 → 1) bonds and often ends with glucose units. Suitable inulins for use in the present invention typically contain chains of about 3 to 60 fructose units. The inulin source contains polymers in a distribution of chain lengths, which are described by their DP (number of saccharide units). Typically, short-chain inulin has a DP <20 and long-chain inulin has a DP > 20. Typically, the inulin material is in long chain form, but other length variations are available. Typical long chain inulin sources such as Beneo HP inulin supplied by Orafti have an average DP >23, resulting in an inulin material with long polymer chains. Typical short chain inulin sources such as DeSugar inulin supplied by Cargill have an average DP =10, yielding an inulin material with short polymer chains. Inulin has minimal effect on blood glucose and does not raise blood triglycerides, making it generally considered suitable for diabetic patients.

Inulin does not cause dental caries because it is not metabolized by bacteria in the oral cavity. The amount of inulin used in the confectionery coating does not cause gastrointestinal disturbances because of its limited digestibility.

Erythritol is less soluble than other polyols such as xylitol and maltitol used to produce hard confectionery coatings. Erythritol has a solubility of 61g/100ml at 25 ℃. Xylitol has a solubility of 200g/100ml at 25 ℃. Maltitol has a solubility of 175g/100ml at 25 ℃. This means that when erythritol is used in the coating, its concentration is lower compared to these polyols at the same process temperature. Erythritol produces a more dilute syrup than most polyols at the same temperature due to its lower syrup concentration. Typically, the lower the syrup concentration, the longer the coating process time due to the longer evaporation time and the more coating fractions needed to build up coating quality. This results in more time for problems to occur (e.g. clogging, browning, uneven coating). To at least partially compensate for this lower saccharide solubility, the processing temperature is increased to allow higher syrup concentrations to be made.

Another difficulty with erythritol is that erythritol is more endothermic than other polyols, i.e., the erythritol solution cools rapidly as it crystallizes in the syrup. Erythritol has a heat of solution of-42.9 cal/g. Xylitol had a heat of solution of-36.6 cal/g. Maltitol has a heat of solution of-5.5 cal/g. This allows the erythritol syrup to cool easily as the erythritol begins to crystallize in the syrup, which then allows the syrup temperature to drop, resulting in more erythritol crystallizing. In addition, as a crystalline form, free water is released and evaporates, which concentrates the syrup even further.

The hardness and crispness of the coating depends on several factors, including the size and uniformity of the saccharide crystals, the hardness of the crystals, the compactness of the crystals in the coating, and the bonding between the crystals. If the sweetener syrup crystallizes very quickly, there is less likelihood of sufficient time to grow to the appropriate size and hardness and with sufficient compactness to produce a brittle and therefore brittle hard crystal mass formation. It is more likely that very small crystals or several larger crystals are created in the loose formation, but they are not bound to each other. Both cases lead to a softening of the coating. If the saccharide crystals are too densely bound together by the film-forming agent, the coating becomes hard and not brittle enough to be crisp.

Typically, hard and crunchy coating syrup formulations contain about 70 to about 90 dry solids wt% erythritol in combination with a viscosity-building amount of inulin and a film-forming amount of gum talha. A viscosity increasing agent such as inulin is present in an amount to increase the viscosity of the erythritol syrup such that the syrup flows around the confectionery center and produces crystals of suitable hardness. Typical viscosifying amounts are from about 6 to about 14 dry solids wt% of the coating syrup. Film formers such as gum talha are present in an amount to promote adhesion between erythritol crystals to create a more compact structure to increase hardness, but less than an amount that can interfere with crystal growth, resulting in a coating that is soft. Typically, the film forming amount is from about 7 to about 14 dry solids wt% of the coating syrup.

The saccharide coating syrup contains water and dry solids. The composition of the solids (in syrup and/or coating) is described as a weight percent dry solids. The total solids in the water can be measured by reading the brix scale value on a refractometer. The brix relates to the weight percentage of sucrose solids in water. 65 Brix represents a 65% sucrose and 35% water solution. Solids other than pure sucrose can be measured using brix readings as an index representing apparent solids. Thus, brix readings are typically used to obtain the corresponding specific gravity or refractive index of the solution, which corresponds to a solution of pure sucrose and water at a set reference temperature. In the present case, the brix reading is used to measure the refractive index of the coating syrup at the coating temperature. The greater the amount of solids, the greater the brix reading.

One aspect of the invention is a confectionery product having a confectionery center and a hard and crunchy confectionery coating, wherein the confectionery coating comprises about 70 to about 90 dry solids wt% of a fast crystallizing agent, about 4 to about 12 dry solids wt% of a viscosity increasing agent, and about 9 to about 13 dry solids wt% of a film forming agent.

One aspect of the invention is a confectionery product having a confectionery center and a hard and crunchy confectionery coating, wherein the confectionery coating comprises about 70 to about 90 dry solids wt% erythritol, about 4 to about 12 dry solids wt% inulin, and about 9 to about 13 dry solids wt% talha gum.

Another aspect of the invention is a confectionery product having a confectionery center and a hard and crunchy confectionery coating, wherein the confectionery coating comprises erythritol to about 70 to about 90 dry solids wt% and inulin to about 4 to about 12 dry solids wt%.

Another aspect of the invention is a method of preparing a confectionery coating comprising about 70 to about 90 dry solids wt% erythritol, about 4 to about 12 dry solids wt% inulin, and about 9 to about 13 dry solids wt% talha gum by coating at least one coating syrup having about 58 to about 64 brix.

Another aspect of the invention is a non-cariogenic, non-bowel promoting, hard and crunchy confectionery coating process comprising the steps of: preparing a first portion of the confectionery coating with a first syrup at about 60 to about 68 brix and a dry powder, the first syrup comprising a fast crystallizing saccharide, a viscosity increasing agent and a film forming agent, and the dry powder comprising a fast crystallizing saccharide; and then preparing a second portion of the confectionery coating using a second syrup at about 58 to about 65 brix, the second syrup comprising a fast crystallizing saccharide, a viscosity increasing agent, and a film forming agent.

Another aspect of the invention is a confectionery coating method comprising the steps of: preparing a hard and crunchy confectionery coating first part using a first syrup at about 60 to about 68 brix and a dry powder, the first syrup comprising erythritol and inulin and the dry powder comprising erythritol; and then preparing a confectionery coating second part using a second syrup at about 58 to about 65 brix, the second syrup comprising erythritol and inulin.

Another aspect of the invention is a method of preparing a coated confectionery product, the method comprising: applying a first syrup comprising erythritol and inulin to a confectionery center and having a brix of about 60 to about 68 at a temperature of about 70 to about 90 ℃; applying a powder comprising erythritol to the confectionery center; and then applying to the confectionery center a second syrup comprising erythritol and inulin and having a Brix of about 58 to about 65 at a temperature of about 70 to about 90 ℃.

Another aspect of the invention is a method of preparing a coated confectionery product, the method comprising: applying a first syrup comprising erythritol, inulin, and gum talha and having a brix of about 60 to about 68 at a temperature of about 70 to about 90 ℃ to a confectionery center; applying a powder comprising erythritol to the confectionery center; and then applying to the confectionery center a second syrup comprising erythritol, inulin, and gum talha and having a brix of about 58 to about 65 at a temperature of about 70 to about 90 ℃.

Another aspect of the invention is a confectionery coating method comprising the steps of: preparing a first portion of a hard confectionery coating using a first syrup comprising erythritol, inulin and gum talha and an erythritol powder comprising erythritol; and preparing a second portion of the confectionery coating using a second syrup comprising erythritol, inulin, and talha gum.

Another aspect of the invention is a confectionery coating comprising erythritol to about 70 to about 90 dry solids wt% and inulin to about 4 to about 12 dry solids wt%, wherein the method comprises the steps of: a first syrup that produces about 75 to about 90 dry solids wt% erythritol and about 9 to about 14 dry solids wt% inulin; applying the first syrup onto the surface of the confectionery center in several small aliquots, wherein a powder comprising erythritol is added during the first third of the first syrup aliquot addition; drying the syrup on the surface of the cores between each first syrup aliquot or between each first syrup aliquot and powder addition; a second syrup that produces about 75 to about 90 dry solids wt% erythritol and about 6 to about 10 dry solids wt% inulin; applying said second syrup to the surface of said confectionery center in several small aliquots; and drying the syrup on the cores between the addition of each second syrup aliquot.

Another aspect of the invention is a confectionery coating comprising erythritol of about 70 to about 90 dry solids wt.%, inulin of about 4 to about 12 dry solids wt.%, and talha gum of about 9 to about 13 dry solids wt.%, wherein the method comprises the steps of: a first syrup that produces about 75 to about 90 dry solids wt% erythritol, about 9 to about 14 dry solids wt% inulin, and about 9 to about 14 dry solids wt% talha gum; applying the first syrup to a confectionery center in several small aliquots, wherein a powder comprising erythritol is added during the first third of the first syrup aliquot is added; drying the syrup on the cores between each first syrup aliquot and between adding the first syrup aliquot and the powder; a second syrup that produces about 75 to about 90 dry solids wt% erythritol, about 6 to about 10 dry solids wt% inulin, and about 7 to about 13 dry solids wt% talha gum; applying said second syrup to said confectionery center in several small aliquots; and drying the syrup on the cores between the addition of each second syrup aliquot.

Another aspect of the invention is a confectionery coating made by applying a first syrup comprising erythritol, inulin and talha gum at about 60 to about 68 brix to a confectionery center at about 70 to about 90 ℃, and then applying a second syrup comprising erythritol, inulin and talha gum at about 58 to about 65 brix to the confectionery center at about 70 to about 90 ℃.

Another aspect of the invention is a confectionery coating comprising erythritol to about 75 to about 90 dry solids wt.%, inulin to about 4 to about 12 dry solids wt.%, and talha gum to about 9 to about 13 dry solids wt.%, wherein the method comprises the steps of: a first syrup that produces about 75 to about 90 dry solids wt% erythritol, about 9 to about 14 dry solids wt% inulin, and about 9 to about 14 dry solids wt% talha gum; applying the first syrup to a confectionery center in several small aliquots at about 70 to about 90 ℃ at about 60 to about 68 degrees brix, wherein a powder comprising erythritol is added during the first third of the first syrup aliquot is added; drying the syrup on the cores between each first syrup aliquot and between adding the first syrup aliquot and the powder; a second syrup that produces about 75 to about 90 dry solids wt% erythritol, about 6 to about 10 dry solids wt% inulin, and about 7 to about 13 dry solids wt% talha gum; applying the second syrup to the confectionery center in several small aliquots at about 70 to about 90 ℃ (i.e., about 158 to about 194 ° f) and about 58 to about 65 brix; and drying the syrup on the cores between the addition of each second syrup aliquot.

Another aspect of the invention is a confectionery coating comprising erythritol to about 75 to about 90 dry solids wt.%, inulin to about 4 to about 12 dry solids wt.%, and talha gum to about 9 to about 13 dry solids wt.%, wherein the method comprises the steps of: a first syrup that produces about 75 to about 90 dry solids wt% erythritol and about 9 to about 14 dry solids wt% inulin; applying the first syrup to a confectionery center in several small aliquots at about 70 to about 90 ℃ and about 60 to about 68 degrees brix, wherein a powder comprising erythritol is added during the first third of the first syrup aliquot is added; drying the syrup on the cores with air between each first syrup aliquot and between adding the first syrup aliquot and the powder; a second syrup that produces about 75 to about 90 dry solids wt% erythritol and about 6 to about 10 dry solids wt% inulin; applying the second syrup to the confectionery center in several small aliquots at about 70 to about 90 ℃ (i.e., about 158 to about 194 ° f) and about 58 to about 65 brix; and drying the syrup on the cores between the addition of each second syrup aliquot.

Another aspect of the invention is a confectionery coating comprising about 75 to about 90 dry solids wt% of a fast crystallizing saccharide, about 4 to about 12 dry solids wt% of a viscosity increasing agent and about 9 to about 13 dry solids wt% of a film forming agent, wherein the process comprises the steps of: a first syrup that produces about 75 to about 90 dry solids wt% fast crystallizing saccharide, about 9 to about 14 dry solids wt% viscosity enhancing agent, and about 9 to about 14 dry solids wt% film former; applying the first syrup to a confectionery center in several small aliquots at about 70 to about 90 ℃ and about 60 to about 68 degrees brix, wherein a powder comprising a fast crystallizing saccharide is added during the first third of the addition of the first syrup aliquot; drying the syrup on the cores with air between each first syrup aliquot and between adding the first syrup aliquot and the powder; a second syrup that produces about 75 to about 90 dry solids wt% fast crystallizing agent, about 6 to about 10 dry solids wt% viscosity enhancing agent, and about 7 to about 13 dry solids wt% film former; applying the second syrup to the confectionery center in several small aliquots at about 70 to about 90 ℃ (i.e., about 158 to about 194 ° f) and about 58 to about 65 brix; and drying the syrup on the cores between the addition of each second syrup aliquot.

One purpose of adding the first coating syrup is to add the body to the coating. One purpose of adding the second coating syrup is to smooth the coating, bind the crystals together and complete the addition of the body to the coating. Both layers provide hardness and crispness to the coating. In one aspect of the method, the erythritol is at a higher concentration in the first coating syrup than in the second coating syrup.

One purpose of adding erythritol powder to the earlier added first solution aliquot is to initiate crystallization in a controlled manner. The temperature of the coating syrup is raised to prevent undesirable erythritol crystallization from occurring in the tubes and nozzles, hindering the onset of crystal growth. The low concentration of syrup additionally inhibits the onset of crystal growth. Erythritol in the powder creates nucleation sites for faster and more uniform crystal growth. In addition, all erythritol dissolved in the coating syrup at the time of coating increases the erythritol concentration in the syrup, which further promotes the crystallization of erythritol. The level of erythritol added as a dry powder during the first syrup coating is from about 1 to about 5 dry solids wt% of the entire coating, preferably from about 2 to about 4 dry solids wt% of the entire coating.

The small amount of erythritol powder added during the application of the first saccharide coating syrup and the inulin in the first coating syrup enable the control of the rate of erythritol crystallization to ensure uniform erythritol crystals in the formation of the coating. With a slower and better distribution of the wet layers of syrup over the surface of the core, the likelihood that the individual layers will be closer to and more compact than the previously coated layers will be higher. Furthermore, the use of higher viscosity and higher dry solids syrups reduces the likelihood that a newly added syrup will dissolve a layer that has previously crystallized. There is more time (due to the inulin) to form well glued erythritol crystals and gum layers without the need to use too much gum taeha.

The coatings of the present application are applied to confectionery centers. The confectionery product useful as a center in the present invention is preferably a chewing gum, but may be other food products in the form of jelly candies, pressed candies, mints, chewy candies, hard candies, chocolate, gummies, nougats, licorice, toffee, jellies, solid foams, crystallized pastes, or combinations thereof.

Confectionery coating compositions typically comprise a water-soluble saccharide fraction and optionally flavoring, coloring and sensate ingredients.

In one aspect of the invention, the confectionery center is a chewing gum in the form of a pellet, dragee, chewing gum (chicklet), stick, ball, shape, or combination thereof. As used herein, the term "chewing gum" also includes bubble gum and confectionery products containing chewing gum. All percentages used herein are weight percentages unless otherwise indicated.

Typical chewing gum centers contain "bulking agents," which refer to the water-soluble ingredients of the gum, but do not include flavors, high intensity sweeteners, colorants, sensates (sensates), or encapsulating materials. Typical chewing gum compositions contain up to about 95% by weight bulking agent. The function of the bulking agent is to provide volume to the gum piece and to function to transport water soluble flavors, sweeteners, and sensates throughout the chewing process at an acceptable rate within the mouth of a person. During the chewing process, conventional bulking agents such as sucrose dissolve at a rate that delivers flavors, sweeteners, and sensates throughout a typical chewing time.

The water soluble portion of the chewing gum typically also includes non-bulking agents such as high intensity sweeteners, flavoring agents, and combinations thereof. In the present invention, the bulking agent may comprise from about 75% to about 99% of the water soluble portion.

The insoluble gum base typically contains food compatible elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Elastomers may include polyisobutylene, isobutylene-isoprene copolymer (butyl rubber) and styrene butadiene rubber, as well as natural latex such as chicle. Resins include polyvinyl acetate and terpene resins. Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include paraffin wax, beeswax and carnauba wax. The insoluble gum base typically comprises about 5 to about 95wt% (preferably about 15 to about 60wt%) of the chewing gum. The gum base typically also includes inorganic filler components such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like. The filler typically comprises between about 5wt% to about 60wt%, preferably about 5wt% to about 50wt%, of the gum base.

Softeners are added to the chewing gum in order to optimize the chewiness and texture of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, typically constitute up to about 15% by weight of the chewing gum. Softeners contemplated for use in the present invention include glycerin, lecithin, and combinations thereof.

The gum base may also contain other softeners, including glyceryl monostearate and glyceryl triacetate. In addition, the gum base may also contain optional ingredients such as antioxidants, colorants, and emulsifiers. The chewing gum of the present invention may typically comprise any commercially acceptable gum base.

The above materials can be readily incorporated into chewing gum compositions. Other conventional chewing gum ingredients may be used in the present invention.

Typically, chewing gum is manufactured by first melting gum base and adding it to a preheated running mixer. The gum base itself may also be melted in the mixer. And coloring agent or emulsifier can be added. At this point, softeners such as glycerin may also be added, as well as all syrups and a portion of bulking and sweetening agents. After some stirring, the remaining bulking and sweetening agents are added to the mixer in portions or at once. Typically, all other ingredients are added with the final portion of the extender. Mixing is carried out until a certain consistency is reached. It will be appreciated by those skilled in the art that there may be variations to the above procedure, for example, the mixer may be continuous and the components may be added in a different order.

The confectionery coating of the present invention typically contains a saccharide crystallizing agent, a viscosity increasing agent, a film forming agent and one or more other ingredients such as high intensity sweeteners, flavorings, sensates, colorants, actives and medicaments. Such ingredients can be added in free form or may have the form of encapsulated, compacted, granulated, and agglomerated to provide, for example, protected and longer lasting ingredient components such as flavors, high intensity sweeteners, and sensates.

The body of the coating of the present invention is a sugar crystallizing agent that crystallizes from solution and produces a hard and crunchy coating when a coating syrup containing the sugar crystallizing agent is applied to the confectionery center during the coating process. The crystallizing agent is a water-soluble saccharide, and has a water solubility of less than 150g/100 at 25 deg.C and a heat of solution of less than-38 cal/g. A preferred saccharide crystallizing agent is erythritol.

Typically, sugar-free coatings are prepared using polyols. Polyols such as maltitol and xylitol are more typically used to produce sugarless coatings. These polyols are non-cariogenic and do not promote defecation. Due to the unique crystalline nature of erythritol, it is not possible to make an acceptable hard and crunchy coating by merely converting erythritol to the methods and formulations commonly used to make maltitol coatings.

Depending on the specific sweetness profile preferred in the confectionery coating, a combination of coated and uncoated high intensity sweeteners can be added to the coating syrup. The sweetener is present in the coating in an amount of about 0.01wt% to about 50.0 wt%. A non-limiting list of sweeteners contemplated by the present invention includes, but is not limited to, sucralose, neotame, aspartame, acesulfame solids (solds of acesulfam), alitame, saccharin and its salts, cyclamic acid and its salts, stevioside, glycyrrhizin, dihydrochalcones, thaumatin, monellin, Lo Han Guo, and the like, and combinations thereof. Such sweeteners may be encapsulated or otherwise provide for the controlled release of at least a portion of the high intensity sweetener in order to provide a longer lasting sweetness and flavor perception.

The flavoring agent may be present in the confectionery coating in an amount of about 0.1wt% to about 10wt%, preferably about 0.5wt% to about 5.0wt% of the coating. The flavoring agent may comprise essential oils, synthetic flavors, or mixtures thereof, including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial flavoring ingredients are also envisaged for use in the chewing gum of the present invention. It will be appreciated by those skilled in the art that natural and artificial flavoring agents can be combined in any sensorially acceptable blend. All such flavors and flavor blends are contemplated by the present invention.

Examples

The following examples and comparative runs illustrate but do not limit the invention.

It is an object of the present invention to produce erythritol coated formulations and methods having a hardness and crispness similar to or greater than conventional maltitol and xylitol coatings. When erythritol is used instead of maltitol in the maltitol coating formulation and process, the pipes and nozzles can clog and it is not possible to get the final coated product.

Coated chewing gum with a coating comprising erythritol, maltitol or xylitol: the formulations for runs 1 to 4 are shown in table 1.

Table 1 coated chewing gum with erythritol, maltitol or xylitol-coating formulations runs 1 to 4

The various coating formulations in table 1 additionally included minor amounts of the following ingredients: coloring agents, flavorings, sensates, and high intensity sweeteners. The maltitol coating was made according to the conventional process for maltitol coating by adding a large amount of dry maltitol at the time of the addition of the first syrup. Maltitol crystallizes slowly and the addition of dry maltitol accelerates the coating process. The xylitol coating is made according to the conventional process for xylitol coating without adding dry xylitol while adding the first syrup. Xylitol crystallizes faster than maltitol and is able to self-nucleate, so that no powder addition is required.

The coating syrup run above was used to coat the chewing gum cores listed in table 2. Since sorbitol is the least expensive polyol, sorbitol gum cores are typically used in sugarless coatings. Sorbitol cores were used in runs 1 and 3 to simulate the commercial products typically sold on the market. Runs 2 and 4 used a chewing gum center containing erythritol since the commercial purpose of the erythritol coating is that all coated confectionery products are non-cariogenic and do not promote defecation. Run 1 used core C (sorbitol), run 2 used core B (erythritol and inulin), run 3 used core C (sorbitol) and run 4 used core a (erythritol). Sorbitol makes the gum center stronger than erythritol.

Table 2 chewing gum core formula: runs A to C

TABLE 2 chewing gum core formulations-A to C

Chewing gum cores were made by combining the ingredients listed in table 2 in a mixer preheated to about 45 to about 55 ℃. After thorough mixing, the chewing gum is then tabletted and cut.

The coating method for each of these samples was pan coating, whereby a coating layer was added to the confectionery chewing gum center. The xylitol coating was made by combining and cooking the first syrup ingredients at the temperatures and brix (as measured by a hand-held refractometer) listed in table 1. The first syrup is then applied to the core surface in aliquots, and the surface is dried after each addition of an aliquot. A second syrup was then made by combining and cooking the second syrup ingredients at the temperatures and brix (as measured by a hand-held refractometer) listed in table 1. Finally, the second syrup was applied to the core surface in batches of aliquots, and the surface was dried after each addition of an aliquot.

The maltitol coating was made by combining and cooking the first syrup ingredients at the temperatures and brix (as measured by hand-held refractometer) listed in table 1. The first syrup was then applied to the core surface in batch aliquots, with the maltitol dry powder being added to the wet surface after each addition of the first third to half of the first syrup. Then, the surface is dried after each addition of an aliquot or addition of an aliquot and powder. A second syrup was made by combining and cooking the second syrup ingredients at the temperatures and brix (as measured by a hand-held refractometer) listed in table 1. Finally, the second syrup was applied to the core surface in batches of aliquots, and the surface was dried after each addition of an aliquot.

Erythritol coatings were made by a similar process to xylitol and maltitol, but there were several significant differences. The first process step is to make a hydrated inulin solution. This inulin solution is produced by mixing inulin in water at elevated temperature with very high shear. A first erythritol syrup was then made by combining and cooking the first syrup ingredients (including the inulin solution) at the temperatures and brix (as measured by a hand-held refractometer) listed in table 1. It should be noted that the brix of the syrup is lower than that of xylitol and maltitol syrup. The first syrup from run 2 was also heated to a higher cooking temperature. The first syrup was then applied to the core surface in batch aliquots, with dry erythritol powder added to the wet surface after each addition of the first third of the first syrup. After each addition of an aliquot or after addition of an aliquot and powder, the surface is dried. A second syrup was then made by combining and cooking the second syrup ingredients (including the inulin solution) at the temperatures and brix (as measured by a hand-held refractometer) listed in table 1. It should be noted that the brix of the syrup is lower than that of xylitol and maltitol syrup. The second syrup of run 2 was also heated to a higher cooking temperature. Finally, the second syrup was applied to the core surface in batches of aliquots, and the surface was dried after each addition of an aliquot.

The coated chewing gum samples of runs 1 to 4 were subjected to exploratory sensory testing and the results are shown in table 3.

TABLE 3 sensory test data

Examples/operation 1 2 3 4

Crispness 6.67.74.97.1

Hardness 6.85.96.36.3

Samples were evaluated by 5 to 9 persons using a 7-point scale (1: very small, 7: very high) in a blinded, randomized sequence of sensory evaluations.

Table 3 shows that the two erythritol samples were scored as having a higher crispness than either the maltitol or xylitol samples. One erythritol run was tested as hard as the xylitol sample, while the second erythritol run was tested to be slightly less hard. The maltitol sample was tested harder than any other sample.

The consumer test results for the coated chewing gum samples of runs 1 to 4 are listed in table 4.

Table 4-consumer test data-runs 1-4

The consumer sensory test format used to evaluate these runs is a sequential single complete block design. Sample size N = 80. All products are viewed one by all consumers. The feed sequence is rotated and balanced. All consumers were asked the following questions: 1) how brittle the product is? 2) How much do you like the crispness of this product? 3) How firm the product is after 1 minute of chewing? And 4) how does you like the overall firmness of the product after 12 minutes of chewing? The data in the table shows the percentage of all consumers who answer at least one of the questions 1) extremely effective or 2) very effective responses. Capital letters indicate a 95% confidence of a significant difference between samples. Lower case letters indicate that there is a 90% confidence in a significant difference between samples.

The consumer results show that one erythritol coated product (run 2) is significantly firmer than the other three test samples. The other erythritol coated sample (run 4) was significantly firmer than the xylitol coated product. Consumer results also show that the two erythritol samples are significantly more crunchy than the xylitol samples. The crispness of one erythritol sample (run 2) was indicated to be less than the crispness of the maltitol sample. Both erythritol samples had significantly higher crispness preference scores than the xylitol samples. An erythritol sample (run 2) was indicated to be more crunchy than the maltitol coating.

Since maltitol and xylitol coatings are considered commercially acceptable coatings for consumers, consumer and exploratory sensory test data show that the erythritol coating formulations and methods of the invention produce commercially acceptable products in terms of hardness and crispness. As noted above, erythritol, when substituted for maltitol in the maltitol formulations and methods described above, does not produce a commercially acceptable hard and crunchy coating. In addition, the process used to make these erythritol coatings did not clog the tubing or nozzles.

Coated chewing gum with a coating comprising erythritol, talha gum and inulin: the formulations for runs 5, 6, 7, 10 and 11 are listed in table 5.

Table 5-coated chewing gum with erythritol coating formulation: runs 5, 6, 7, 10, 11

The product runs of table 5 were prepared under the same process and formulation general ingredients as the product runs of table 1. Table 2 gives the chewing gum core formulations for the product runs of table 5.

Coated chewing gum with a coating comprising erythritol, talha gum and inulin: exploratory sensory test data for runs 5, 6, 7, 10 and 11 are listed in table 6.

Table 6-exploratory sensory test-runs 5, 6, 7, 10 and 11

Examples/operation 5 6 7 10 11

Crispness 7.77.17.17.04.3

Hardness/fastness 5.96.36.36.56.0

The samples were evaluated using a 7-point scale (1: very small, 7: very large) from 5 to 9 people in a blind, randomly ordered sensory evaluation.

Table 6 gives the test data for runs 5 and 6. These batches were prepared to test the reproducibility of the exploratory sensory testing procedure. Both sample runs gave the same exploratory sensory test results. Both runs had the same coating formulation, coating method and the same chewing gum core. They have a crispness value of 7.1 and a hardness/firmness value of 6.3. Run 5 had a crispness value of 7.7, which was higher than runs 6 or 7. Run 5 had less gum talha, more inulin and higher cooking temperature than runs 6 or 7. The lower hardness/texture value for run 5 may be due to the difference in the gum center from runs 6 or 7. Since hardness/hardness is a measure of the texture perceived during the first minute of chewing, the texture of the gum core can affect the perceived hardness of the coating.

Table 6 shows that run 10 had a slightly less crispness and a harder texture than runs 6 or 7. Run 10 had the same amount of inulin and gum taeha as runs 6 and 7, but run 10 had a higher cooking temperature than the syrup for runs 6 and 7. Runs 10, 6 and 7 have the same gum cores so the cores do not have an effect on the perceived coating hardness value. Higher syrup temperatures produce harder coatings with slightly reduced crispness, and thus reduced crispness.

Table 6 shows that run 11 is much less crunchy than runs 6 and 7 and is still hard, but not as hard as runs 6 and 7. Run 11 had no dry erythritol added during the coating of the first syrup, which is why its crispiness value was much smaller. The gum center of run 11 was a sorbitol gum center, which is a firmer gum than a gum center containing erythritol. The hardness of the core is reflected in the hardness/fastness feel value even though the coating has a low crispness value.

Surprisingly, a synergistic effect was found between the erythritol, inulin and talha gum when these ingredients were at specific concentrations and when used at specific syrup temperatures at specific syrup brix.

Coated chewing gum with a coating comprising erythritol, clay and calcium carbonate: the coating formulations for runs 6, 13, 14 and 15 are listed in table 7.

TABLE 7 coated chewing gums with erythritol coating formulations

The product runs of table 7 were prepared under the same process and formula general ingredients as the product runs of table 1. The gum core formulations used for the product runs of table 7 are shown in table 2.

Coated chewing gum with a coating comprising erythritol, clay and calcium carbonate: exploratory sensory test data for runs 6, 13, 14 and 15 are listed in table 8.

Table 8-exploratory sensory test data runs 6, 13, 14, and 15

Examples/operation 6 13 14 15

Crispness 7.15.85.76.0

Hardness/fastness 6.36.85.06.6

The samples were evaluated using a 7-point scale (1: very small, 7: very large) with a blinded, random sequential sensory evaluation from 5 to 9 people.

Table 8 shows that a coating that feels harder is not necessarily a more crunchy coating. Runs 6, 13, 14 and 15 all had the same gum core, so the gum cores of all products had the same effect on the perceived coating hardness. Run 15 had a lower crispness data value and a higher hardness value than run 6 due to the combination of more gum talha in the second syrup and the higher syrup temperature compared to run 6, and the addition of calcium carbonate to the first syrup. Run 15 was harder coated than run 6, but less crunchy. Run 13 had the hardest coating value in these samples and the crispness value of run 13 was much less than that of run 6. In addition, the addition of more gum arabic to the second syrup, higher syrup temperature, and the addition of clay to the first syrup produced a harder coating than the run, but was less brittle and thus not crunchy.

These samples show that more gum talha, with the addition of anti-crystallizing agents such as clay and calcium carbonate, can produce a hard coating rather than the hard and crunchy coating of the present invention.

The compositions and methods of this invention can be combined in the form of various embodiments, only a few of which have been shown and described above. The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims (29)

1. A confectionery product comprising a confectionery core coated with a confectionery coating formed from a fast crystallizing saccharide, a viscosity increasing agent and a film forming agent.

2. The confectionery product of claim 1, wherein the fast crystallizing agent is erythritol.

3. A confectionery product according to claim 1 or 2 wherein the viscosity increasing agent is inulin.

4. A confectionery product according to any one of the preceding claims wherein the film forming agent is gum taeha.

5. The confectionery product of claim 2, wherein the amount of erythritol in the coating is about 65 to about 95 dry solids wt.%.

6. The confectionery product of claim 3 wherein the amount of inulin in said coating is from about 3 to about 13 dry solids wt%.

7. The confectionery product of claim 4 wherein the amount of gum tahla in said coating is about 6 to about 15 dry solids wt.%.

8. The confectionery product of claim 2, wherein the amount of erythritol in the coating is about 70 to about 90 dry solids wt.%.

9. The confectionery product of claim 3 wherein the amount of inulin in said coating is from about 4 to about 12 dry solids wt%.

10. The confectionery product of claim 4 wherein the amount of gum tahla in said coating is about 9 to about 13 dry solids wt.%.

11. The confectionery product of any one of the preceding claims, wherein the coating is hard and crunchy.

12. The confectionery product of any one of the preceding claims, wherein the confectionery center is a chewing gum or a candy.

13. A confectionery product according to any one of the preceding claims wherein the coating is non-cariogenic and non-bowel movement promoting.

14. The confectionery product of any one of the preceding claims, wherein said confectionery coating is formed from at least two application syrups having different coating compositions.

15. A confectionery coating comprising:

a) a first part comprising about 75 to about 90 dry solids wt% of a fast crystallizing saccharide, about 9 to about 14 dry solids wt% of a viscosity increasing agent, and about 9 to about 14 dry solids wt% of a film forming agent; and

b) a second part comprising about 75 to about 90 dry solids wt% fast crystallizing saccharide, about 6 to about 10 dry solids wt% tackifier and about 7 to about 13 dry solids wt% film former.

16. The confectionery product of claim 14, wherein the fast crystallizing saccharide is erythritol.

17. The confectionery coating of claim 14 wherein said viscosity increasing agent is inulin.

18. The confectionery coating of claim 14, wherein said film forming agent is gum taeha.

19. The confectionery coating of claim 14, 15, 16 or 17, wherein said coating is hard and crunchy.

20. The confectionery product of claim 15, 16, 17, 18 or 19 wherein said coating is non-cariogenic and non-bowel movement promoting.

21. A method of making a coated confectionery product comprising:

a) applying a first syrup comprising erythritol and inulin to a confectionery center at a temperature of about 70 to about 90 ℃, the first syrup having a brix of about 60 to about 68; and

b) applying a second syrup comprising erythritol and inulin to the confectionery center at a temperature of about 70 to about 90 ℃, the second syrup having a Brix of about 58 to about 65.

22. The method of claim 21, wherein the first syrup comprises erythritol to about 75 to about 90 dry solids wt% and inulin to about 9 to about 14 dry solids wt%.

23. The method of claim 21, wherein said second syrup comprises erythritol to about 75 to about 90 dry solids wt% and inulin to about 6 to about 10 dry solids wt%.

24. The method of claim 21, 22, or 23, further comprising adding erythritol powder during the applying of the first syrup.

25. The method according to claim 22, wherein the amount of erythritol is in the range of about 2 to about 5 dry solids wt% of the coating.

26. The method of claim 21, 22, 24, or 25 wherein the first syrup further comprises about 9 to about 14 dry solids wt% gum talha.

27. The method of claim 21, 23, 24, or 25, wherein the second syrup further comprises about 7 to about 13 dry solids wt% gum talha.

28. A confectionery product made by the method of claim 21, 22, 23, 24, 25, 26 or 27.

29. The confectionery product of claim 28, wherein said product is non-cariogenic and non-bowel promoting.