COATING COMPOSITIONS, CONFECTIONERY AND CHEWING GUM
COMPOSITIONS AND METHODS
FIELD
[0001] The present invention is directed generally to coating compositions and products
containing the same. More particularly, the present invention relates to coating compositions
including an acid blend or coating compositions in particulate form including at least one
encapsulated ingredient.
BACKGROUND
[0002] Coatings may be added to confectionery and chewing gum compositions in
order to provide additional colors, flavors, and textures. One desirable coating includes an
acidic component which provides a sour taste upon consumption. Such a coating may be
present in a solid or particulate coating.
[0003] In order to provide a desired sour taste citric acid has typically been used to
provide the tartness perception. However, when a very strong sour perception is desired, a
significant increase in the amount of citric acid must be included. It would be desirable to
provide a suitably strong sour perception by the inclusion of different acidic components.
[0004] Coatings in particulate form may be applied to the surface of confectioneries such
as gummy candies and chewy candies in order to provide additional colors, flavors, sensates,
functions, and textures. In such confectioneries, moisture migration may limit consumer
acceptability. It would be desirable to provide a coating composition with improved
resistance to moisture migration.
[0005] There is a need, therefore, for coating compositions and products including the
same, which provide suitably strong sour perception by the inclusion of different acidic
components, and which provide improved resistance to moisture migration.

SUMMARY
[0006] In some embodiments, there is provided a coating composition including an
acid blend including lactic acid, tartaric acid, and fumaric acid.
[0007] In some embodiments, there is provided a coating composition including at least
one encapsulated ingredient where the coating composition is in particulate form.
[0008] In some embodiments, there is provided a method of making a confectionery
composition including the steps of: providing a confectionery base composition; forming the
confectionery base composition into a shape having an exterior surface; providing a coating
composition, where the coating composition includes an acid blend including lactic acid,
tartaric acid, and fumaric acid; and applying the coating composition to the exterior surface
of the shaped confectionery base composition.
[0009] In some embodiments, there is provided a method of making a confectionery
composition including the steps of: providing a confectionery base composition; forming a
confectionery base composition into a shape having an exterior surface; providing a coating
composition, where the coating composition includes at least one encapsulated ingredient and
is particulate form; and applying the coating composition to the exterior surface of the shaped
confectionery base composition.
[0010] In some embodiments, there is provided a method of preparing a coated
confectionery product including the steps of: providing a wetting syrup; applying the wetting
syrup to a surface of a confectionery composition to form a wetted confectionery
composition; drying the wetted confectionery composition, thereby forming an exterior tacky
surface on the wetted confectionery composition; applying an acidic particulate coating
composition to the exterior to form a coated composition; drying the sanded composition; and
packaging said dried sanded composition.
DETAILED DESCRIPTION
[0011] In some embodiments an acidic coating is provided which includes an acid blend
of lactic acid, tartaric acid, and fumaric acid. One advantage of the acid blend is that it
provides a significantly more tart or sour perception to a consumer as compared to an

equivalent amount of citric acid. In some embodiments a particulate coating is provided
which includes at least one encapsulated ingredient. The coating compositions may be used
in combination with a variety of confectionary or chewing gum products. The confectionary
compositions may include, but are not limited to, starch-based jelly candy, gelatin based jelly
candy (also known as gummy candy), pectin based jelly candy (also known as jelly candy),
carageenan based jelly candy, hard candies, lozenges, as well as other chewy candies such as
marshmailows, taffies, caramels and licorice. The chewing gum compositions may include
any form of chewing gum, such as, slab, pellet, sticks, center-fill gums, bubble gums, candy
gums, multi-region gums, and multi-layer gums.
[0012] The acid blend includes lactic acid, which may also be present as calcium lactate
or a blend of lactic acid with calcium lactate. Also included in the acid blend are tartaric acid
and fumaric acid. The acid blend provides a more intense sour perception than an equivalent
amount of citric acid. If desired, citric acid and other components may also be included in
the acid blend. Each of the acid components may be present in any amount to provide the
desired taste. For example, lactic acid may be present in an amount from about 50% to about
65%, or more specifically from about 55% to about 60% by weight of the acid blend, tartaric
acid may be present in an amount from about 30% to about 45%, or more specifically from
about 35 to about 40%, by weight of the acid blend, and fumaric acid may be present in an
amount from about 1% to about 10%, or more specifically from about 2% to about 6% by
weight of the acid blend.
[0013] The acid blend may be combined with sugars, polyols, or combinations of sugars
and polyols to provide the acidic particulate coating. The acid blend may be present in the
coating in any desired amount, specifically from about 5% to about 20% by weight of the
coating, more specifically from about 10% by weight of the coating. The sugar/polyol
component may also be used in any desired amount to provide a 100% total weight in
combination with the acid blend. Specifically, sugar/polyol may be used in an amount from
about 85% to about 90% by weight of the acidic particulate coating. Additionally, the
sugar/polyol component may be provided in any suitable particle size and/or particle size
distribution to create a desired texture.
[0014] The term "confection", or "confectionery" or "confectionery base" may include
any conventional confectionary composition, such as gummy candy or "gummi" confections

(gummy candy includes a hydrocolloid texturizing agent such as gelatin alone or in
combination with other texturizing agents). Also included in those chewable forms are soft
candies such as, but not limited to, gum drops, licorice, fruit snacks, starch based jellies,
gelatin based jellies, pectin based jellies, carageenan based jellies, agar based jellies, konjac
based jellies, chewy candy, starch candy, nougat, toffee, taffy, marshmallow, fondant, fudge,
chocolate, compound coating, carob coating, caramel, compressed tablets, candy floss (also
known as cotton candy), marzipan, hard boiled candy, nut brittles, pastilles, pralines,
nonpareils, dragees, lozenges, sugared nuts, comfits, aniseed balls, nougatine, and jelly beans.
Also included in those chewable forms are chewing gums including bubble gums. The basis
of gummy confections is generally a sugar/glucose syrup or a polyol/polyol syrup or
sugar/polyol combination and a gelatinizing agent, the latter of which may be gelatin, agar,
gum arabic, maltodextrin, pectin, carageenan, konjac, modified starches or combinations
thereof. Various other gums (also referred to as hydrocolloids) may also be used. The
gelatinizing material may be desirably dissolved in water or otherwise hydrated prior to
mixing with the sugar/glucose syrup combination. If a hydrocolloid such as pectin is used as
the gelatinizing agent, then the pectin is desirably dry mixed with a portion of the sugar or
bulk sweetener prior to addition of the dry mixture to water.
[0015] As used herein, the term "gum region" or "confectionery region" refers to a region of
a center-fill gum or confectionery product, respectively, that may be adjacent to or at least
partially surrounding the center-fill, or innermost, region. In some embodiments, the gum
region or confectionery region is an intermediate region.
[0016] As used herein, the term "center-fill" refers to the innermost region of a center-fill
gum or confectionery product. The term "center-fill" does not necessarily imply symmetry of
a gum or confectionery product, only that the "center-fill" is within another region of the
product. In some embodiments, the center-fill may be substantially symmetric and in others,
the center-fill may not be symmetric of the chewing gum or confectionery piece. In some
embodiments, more than one center-fill may be present. A center-fill may include solid,
liquid, gas and mixtures thereof. The term "liquid" in the context of a center-fill includes
fluid materials as well as semi-solid or gel materials. The center-fill can be aqueous, non-
aqueous, or an emulsion.

[0017] As used herein, the terms "coating" or "coating region" are used to refer to the
outermost region of a center-fill gum or confectionery product. In some embodiments, the
coating may be amorphous or crystalline and it may be continuous or particulate. Particulate
coatings may be referred to as sanding compositions or dusting compositions. Confections
with such particulate coatings may be referred to as sanded or dusted.
[0018] As used herein, the terms "surround," "surrounding," and the like are not limited to
encircling. These terms may refer to enclosing or confining on all sides, encircling or
enveloping, and are not limited to symmetrical or identical thicknesses for a region in a
center-fill gum or confectionery product.
[0019] The transitional term "comprising," (also "comprises," etc.) which is synonymous
with "including," "containing," or "characterized by," is inclusive or open-ended and does
not exclude additional, unrecited elements or method steps, regardless of its use in the
preamble or the body of a claim.
[0020] Encapsulating material for encapsulating the encapsulated ingredient includes any
one or more water soluble or water insoluble polymers, co-polymers, or other materials
capable of forming a coating, shell, or film as a protective barrier or layer around one or more
ingredients and/or capable of forming a matrix with the one or more ingredients. In some
embodiments, the encapsulating material may completely surround, coat, cover, or enclose an
ingredient. In other embodiments, the encapsulating material may only partially surround,
coat, cover, or enclose an ingredient.
Coating Composition
[0021] The coating composition may include any conventional ingredient such as, but not
limited to, sweeteners, flavors, sensates, functional ingredients, and food acids. In some
embodiments, the coating composition may be in particulate form, crystalline form, or
amorphous form. In some embodiments, the coating composition may be continuous or
discontinuous. In some embodiments, the coating may completely surround, coat, cover, or
enclose a confectionery base. In other embodiments, the coating may only partially surround,
coat, cover, or enclose a confectionery base.

[0022] The selection of the form of the coating composition may depend on the desired
texture of the confectionery composition.
[0023] In some embodiments, the coating composition may include one or more
sweeteners, and/or one or more flavors, and/or one or more sensates, and/or one or more
salts, and/or one or more functional ingredients, and/or one or more food acids. In some
embodiments, the one or more sweeteners, and/or one or more flavors, and/or one or more
sensates, and/or one or more functional ingredients, and/or one or more food acids may be
encapsulated, unencapsulated (or "free") or a combination of encapsulated and
unencapsulated.
[0024] In still other embodiments, the coating composition may be in particulate form
and may include one or more sweeteners, and/or one or more flavors, and/or one or more
sensates, and/or one or more salts, and/or one or more functional ingredients, and/or one or
more food acid materials with similar particle sizes such that if they are mixed together, they
form a homogeneous blend.
[0025] In some embodiments, the application of a particulate coating to the exterior of a
candy piece may be accomplished by using moisture such as by steam treating the candy
piece and then applying the particulate coating in a tumbling operation. In some
embodiments, the application of a particulate coating to the exterior of a candy piece may be
accomplished by wetting the surface of the candy piece through the application of a liquid
prior to application of the particulate coating. The liquid used to wet the surface of the candy
piece may be aqueous, non-aqueous, or a combination. In some embodiments, the particulate
coating may be embedded into the surface of the confection while in other embodiments, the
particulate adheres to the confection without being embedded. This process of surface
treatment may also be known as sanding.
[0026] In some embodiments, the coating composition may adhere to the surface of the
confection due to electrostatic adhesion. In some embodiments, application of the particulate
coating may be accomplished by physical contact between the surface or surfaces of the
confection and the particulate coating without wetting the surface(s) of the confection and
with subsequent removal of the excess particulates. In some embodiments, excess particulate

coating may be removed from the surface of the confection by applying vacuum, by brushing,
and by other like processes. This process may also be known as dusting.
[0027] In embodiments where the coating may be in particulate form, the food acid or
flavor or sensate or sweetener or salt or functional ingredient materials may be present in an
amount from about 0.05% w/w to about 20% w/w, preferably from about 5% w/w to about
15% w/w of the coating composition.
[0028] In some embodiments, the coating may also include a saccharide or polyol or a
combination of saccharide and polyol. Suitable saccharides may include, but are not limited
to, mono-saccharides, di-saccharides and poly-saccharides such as but not limited to, sucrose
(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, sucromalt,
fructose (levulose), invert sugar, com syrups, maltodextrins, fructo oligo saccharide syrups,
partially hydrolyzed starch, com syrup solids, polydextrose, soluble fibers, insoluble fibers,
and mixtures thereof.
[0029] Suitable polyols may include, but are not limited to sugar alcohols (or polyols)
such as, but not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated
isomaltulose (ISOMALT), lactitol, erythritol, hydrogenated starch hydrolysates, maltitol
syrups, and mixtures thereof.
[0030] Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat.
No., 4,279,931 and various hydrogenated glucose syrups and/or powders which 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 LYCASIN®, a commercially available product
manufactured by Roquette Freres of France, and HYSTAR®, a commercially available
product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful.
[0031] In some embodiments, the coating with the saccharides and/or polyols may be
particulate form.

[0032] In some embodiments, the coating composition may be in particulate form and
may include encapsulated ingredients as described below. .
[0033] In embodiments where the coating composition is in crystalline or amorphous
form, the coating may be created by any conventional method known in the coating art. Such
methods may include, but are not limited to, hard panning, soft panning, enrobing, spray
coating, lamination, co-extrusion, multiple-extrusion, drum sanding, thin film depositing, and
the like. As with the particulate coating compositions, crystalline or amorphous coating
compositions may include sweeteners and food acids and may be created to provide sour taste
intensities equivalent to 0.2 % w/w solution of citric and/ or a sour taste intensity of at least 4
on a scale from 0 to 10.
[0034] In some embodiments, the coating composition may be included in the
confectionery composition in amounts from about 1 percent by weight of the total
composition to about 75 percent of the total composition. In some embodiments, the coating
composition may be included in the coated center-filled gummy candy composition in
amounts from about 5 percent by weight of the total composition to about 15 percent by
weight of the total composition.
[0035] In some embodiments, center-filled gummy candy confectionery products include
an acidic particulate coating. The moisture content of a center-filled gummy candy can be
greater than the moisture content of a gummy candy without a center-filling. In some
embodiments, the higher moisture content of a center-filled gummy candy creates a need for
a coating that will not pull moisture out of the gummy candy. In some embodiments, a
coating can be in a particulate form that at least partially covers the center-filled gummy
candy. In some embodiments, partially or completely encapsulating an ingredient used in a
confectionery composition with an encapsulating material may stabilize the ingredient against
moisture absorption and/or moisture migration.
Encapsulation
[0036] In some embodiments, one or more ingredients may be encapsulated with an
encapsulating material. In some embodiments, partially or completely encapsulating an
ingredient used in an confectionery composition with an encapsulating material may delay
release of the ingredient during consumption of the confectionery composition, thereby
8

delaying when the ingredient becomes available inside the consumer's mouth, throat, and/or
stomach, available to react or mix with another ingredient, and/or available to provide some
sensory experience and/or functional or therapeutic benefit. This may be particularly true
when the ingredient is water soluble or at least partially water soluble.
[0037] In some embodiments, partially or completely encapsulating an ingredient used in
a confectionery composition with an encapsulating material may stabilize the ingredient
against moisture absorption and/or moisture migration.
[0038] In some embodiments, a material used to encapsulate an ingredient may include
water insoluble polymers, co-polymers, or other materials capable of forming a matrix, solid
coating, or film as a protective barrier with or for the ingredient. In some embodiments, the
encapsulating material may completely surround, coat, cover, or enclose an ingredient. In
other embodiments, the encapsulating material may only partially surround, coat, cover, or
enclose an ingredient. Different encapsulating materials may provide different release rates
or release profiles or protective barriers for the encapsulated ingredient. In some
embodiments, encapsulating material may include one or more of the following: polyvinyl
acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate,
polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate,
polyethylene glycol esters, methacrylicacid-co-rnethylmethacrylate, ethylene-vinylacetate
(EVA) copolymer, and the like, and combinations thereof.
[0039] In some embodiments, the encapsulating material may include fats, waxes,
gelatins, hydrocolloids, or oils and may include one or more of the following: hydrogenated
cottonseed oil, hydrogenated palm kernel oil, hydrogenated corn oil, hydrogenated soy bean
oil, cocoa butter, hydrogenated vegetable oil, bees wax, and the like, and combinations
thereof.
[0040] In some embodiments, the encapsulatingmaterial may have a melting point from
about 45C to about 70C. In still other embodiments, the encapsulating material may have a
melting point from about 50C to about 65C.
[0041] In some embodiments, the encapsulating material may be water soluble or water
miscible. In such embodiments, the encapsulating material may include, but is not limited to,

hydrocolloids such as starch, gum arabic, maltodextrin, dextrins, and the like, and
combinations thereof.
(0042] In some embodiments, an ingredient may be pre-treated prior to encapsulation
with an encapsulating material. For example, an ingredient may be coated with a "coating
material" that is not miscible with the ingredient or is at least less miscible with the ingredient
relative to the ingredient's miscibility with the encapsulating material.
[0043] In some embodiments, the same or different encapsulating material may be used
to individually encapsulate different ingredients in the same confectionery composition. In
some embodiments, the same or different methods of encapsulation may be used to
individually encapsulate different ingredients in the same confectionery composition.
[0044] For example, aspartame may be encapsulated by polyvinyl acetate by using an
extrusion method: Separately ace-k may be encapsulated by polyvinyl acetate by using an
extrusion method. Both encapsulations may be used as ingredients in the same chewing gum
or in other confectionery compositions. For addition examples, see U.S. Patent Application
Serial No. 11/134,367 entitled "A Delivery System for Active Components as Part of an
edible Composition" and filed May 23, 2005, the entire contents of which are incorporated
herein by reference for all purposes.
[0045] In other embodiments, malic acid may be encapsulated by hydrogenated
cottonseed oil using a spray chilling method and tartaric acid may be encapsulated by
hydrogenated cottonseed oil using a spray chilling method. Both encapsulations may be used
in the same confectionery composition or chewing gum.
[0046] In some embodiments, different encapsulation materials may be used to
individually encapsulate different ingredients used in the same confectionery composition.
For example, aspartame may be encapsulated by polyvinyl acetate using an extrusion method.
Another encapsulation may include ace-k encapsulated by EVA using an extrusion method.
Both encapsulations may be used as ingredients in the same chewing gum or other
confectionery compositions. Examples of encapsulated ingredients using different
encapsulating materials may be found in U.S. Patent Application Serial No. 60/655,894 filed
February 25, 2005, and entitled "Process for Manufacturing a Delivery System for Active

Components as Part of an Edible Composition," the entire contents of which are incorporated
herein by reference for all purposes.
[0047] In some embodiments, citric acid may be encapsulated in hydrogenated soy bean
oil using a spray chilling method while lactic acid may be encapsulated in gum arabic using a
spray drying method. Both encapsulations may then be used in the same confectionery or
chewing gum composition.
[0048] In some embodiments, different ingredients may be blended and then
encapsulated together. For example, aspartame may be mixed with ace-K and then
encapsulated together in polyvinyl acetate by an extrusion method. In other embodiments,
malic acid may be blended with tartaric acid and then encapsulated together in hydrogenated
vegetable oil by a spray chilling method.
Methods of Encapsulation
[0049] There are many ways to encapsulate one or more ingredients with an
encapsulating material. For example, in some embodiments, a sigma blade or Banbury™
type mixer may be used. In other embodiments, an extruder or other type of continuous
mixer may be used. In some embodiments, spray coating, spray chilling, absorption,
adsorption, inclusion complexing (e.g., creating a flavor/cyclodextrin complex, forming a
glassy matrix, etc.), coacervation, fluidized bed coating, melt spinning, or other process may
be used to encapsulate an ingredient with an encapsulating material.
[0050] Examples of encapsulation of ingredients may be found in U.S. Patent Application
Serial Number 60/655,894, filed February 25, 2005, and entitled "Process for Manufacturing
a Delivery System for Active Components as Part of an Edible Composition," the entire
contents of which are incorporated herein by reference for all purposes. Other examples of
encapsulation of ingredients may be found in U.S. Patent Application Serial Number
10/955,255 filed September 30,2004, and entitled "Encapsulated Compositions and Methods
of Preparation," the entire contents of which are incorporated herein by reference for all
purposes. Further examples of encapsulation of ingredients may be found in U.S. Patent
Application Serial Number 10/955,149 filed September 30, 2004, and entitled "Thermally
Stable High Tensile Strength Encapsulation Compositions for Actives," the entire contents of
which are incorporated herein by reference for all purposes. Still further examples of

encapsulation of ingredients may be found in U.S. Patent Application Serial Number
11/052,672 filed February 7, 2005, and entitled "Stable Tooth Whitening Gum with Reactive
Components," the entire contents of which are incorporated herein by reference for all
purposes. Further encapsulation techniques and resulting delivery systems may be found in
U.S. Patent Nos. 6,770,308, 6,759,066, 6,692,778, 6,592,912, 6,586,023, 6,555,145,
6,479,071, 6,472,000, 6,444,241, 6,365,209,6,174,514, 5,693,334, 4,711,784,4,816,265, and
4,384,004, the contents of all of which are incorporated herein by reference for alt purposes.
[0051) In some embodiments, an encapsulation may be sized to a particular size for use
as an ingredient in an confectionery composition. For example, in some embodiments, an
ingredient may have a particle size of 710,420, 250,200, 100, 60, 50 or 25 microns. In
some embodiments, the encapsulation may have an average particle size such as, for
example, 710, 420, 250, 200, 100, 60, 50 or 25 microns. In some embodiments, the
encapsulation have a maximum particle size such as, for example, 710, 420, 250, 200, 100,
60, 50 or 25 microns. The ultimate particle size will depend on the characteristics of the
encapsulation and/or the confectionery composition and as such, other sizes are possible in
other embodiments. For example, encapsulations and/or confectionery compositions with
smooth, creamy textures require smaller particles sizes (below 25 microns) while in other
examples, encapsulations and/or confectionery compositions with rough textures require
larger particle sizes (above 250 microns). Also, in some embodiments, particles below a
certain size (e.g., 25 microns) may be removed. In some embodiments, the particle size
distribution may have a narrow range resulting in a sharp distribution. In some embodiments,
the particle size distribution may have a wide range resulting in a smooth distribution.
Ingredients
Sweeteners:
{0052] Sweeteners may include sugars, sugarless bulk sweeteners, or the like, high
intensity sweeteners, or mixtures thereof. Bulk sweeteners generally are present in amounts
of about 5% to about 99% by weight of the confectionery base composition. Suitable sugar
sweeteners generally include mono-saccharides, di-saccharides and poly-saccharides such as
but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose,
mannose, galactose, fructose (levulose), invert sugar, corn syrups, maltodextrins, fructo oligo
saccharide syrups, partially hydrolyzed starch, corn syrup solids and mixtures thereof.

[0053] Suitable sugarless bulk sweeteners include sugar alcohols (or polyols) such as, but
not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose
(ISOMALT), lactitol, erythritol, hydrogenated starch hydrolysates, maltitol syrups, and
mixtures thereof
[0054] Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat.
No., 4,279,931 and various hydrogenated glucose syrups and/or powders which 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 LYCASIN®, a commercially available product
manufactured by Roquette Freres of France, and HYSTAR®, a commercially available
product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful.
[0055] In some embodiments, high-intensity sweeteners also may be included as
sweetening agents in the composition. Without being limited to particular sweeteners,
representative categories and examples include:
(a) water-soluble sweetening agents such as dihydrochalcones, monellin, stevia,
steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, and sugar alcohols such as
sorbitol, mannitol, maltitol, xylitol, erythritol and L-aminodicarboxylic acid aminoalkenoic
acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, which disclosure is
incorporated herein by reference, and mixtures thereof;
(b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or
calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-
dihydro-6-rnethyl-1,2,3-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,
and mixtures thereof;
(c) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners, such as
L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S. Pat.

No. 3,492,131, L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate
(Alitame), N-[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine 1-methyl ester (Neotame),
methyl esters of L-aspartyl-L-phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine,
L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(l-cyclohexen)-alanine, and mixtures
thereof;
(d) water-soluble sweeteners derived from naturally occurring water-soluble
sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), e.g.,
chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or
chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose;
examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are
not limited to: l-chloro-l'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-
D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-
galactopyranosyl-1 -chloro-1-deoxy-beta-D-fructo-f uranoside, or 4,1'-dichloro-4,1'-
dideoxygalactosucrose; 1 ',6'-dichlorol ',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-
galactopyranosyl-l,6-dichloro-l,6-dideoxy-beta-D- fructofuranoside, or 4,r,6'-trichloro-
4,1 ',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-
6-deoxy-beta-D- fructofuranoside, or 4,6,6'-trichloro-4,6,6l-trideoxygalactosucrose; 6,1',6'-
trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-l,6-
dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,1',6'-tetrachloro4,6,r,6l-
tetradeoxygalacto-sucrose; and 4,6,1',6'-tetradeoxy-sucrose, and mixtures thereof;
(e) protein based sweeteners such as thaumatococcus danielli (Thaumatin I and II)
and talin;
(f) the sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and
its derivatives; and
(g) the sweetener Lo han guo (sometimes also referred to as "Lo han kuo" or "Lo han
quo").
[0056) In some embodiments, hydrophobic sweeteners such as those disclosed in U.S.
Pat. No. 7,025,999, which disclosure is incorporated herein by reference, and mixtures

[0057] The intense sweetening agents may be used in many distinct physical forms well-
known in the art to provide an initial burst of sweetness and/or a prolonged sensation of
sweetness. Without being limited thereto, such physical forms include free forms, spray
dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof. In

one embodiment, the sweetener is a high intensity sweetener such as aspartame, sucralose,
and acesulfame potassium (e.g., Ace-K).
[0058] In some embodiments, the sweetener may be a polyol. Polyols may include, but
are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol,
xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol,
and combinations thereof.
[0059] The active component (e.g., sweetener), which is part of the delivery system, may
be used in amounts necessary to impart the desired effect associated with use of the active
component (e.g., sweetness). In general, an effective amount of intense sweetener may be
utilized to provide the level of sweetness desired, and this amount may vary with the
sweetener selected. The intense sweetener may be present in amounts from about 0.001% to
about 3%, by weight of the composition, depending upon the sweetener or combination of
sweeteners used. The exact range of amounts for each type of sweetener may be selected by
those skilled in the art.
[0060] In general, an effective amount of intense sweetener may be utilized to provide the
level of sweetness desired, and this amount may vary with the sweetener selected. The
intense sweetener may be present in amounts from about 0.001% to about 3%, by weight of
the total composition, depending upon the sweetener or combination of sweeteners used. The
exact range of amounts for each type of sweetener may be selected by those skilled in the art.
[0061] In some embodiments wherein a high intensity sweetener is included, the
sweetener may be sucralose, saccharin salts, acesulfame potassium, aspartame, thaumatin,
monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-amino glutaric acid), neotame, alitame, and
combinations thereof.
Flavors (including flavor potentiators):
|0062] In some embodiments, flavorants may include those flavors known to the skilled
artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic
flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants,
leaves, flowers, fruits, and so forth, and combinations thereof. Nonlimiting representative
flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate),

peppermint oil, Japanese mint 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, and cassia oil. Also
useful flavorings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus
oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including
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 so forth. Other potential flavors whose release
profiles may be managed include a milk flavor, a butter flavor, a cheese flavor, a cream
flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a
oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint
flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy
flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a
fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a
cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a
coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla
flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme
flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a
marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish)
flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor,
a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion
flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and
a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used
individually or in admixture. Commonly used flavors include mints such as peppermint,
menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether
employed individually or in admixture. Flavors may also provide breath freshening
properties, particularly the mint flavors when used in combination with the cooling agents,
described herein below.
[0063] In some embodiments, other flavorings including aldehydes and esters such as
cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl
formate, p-methylamisol, and so forth may be used. Generally any flavoring or food additive
such as those described in Chemicals Used in Food Processing, publication 1274, pages
63-258, by the National Academy of Sciences, may be used. This publication is incorporated
herein by reference. These may include natural as well as synthetic flavors.

[0064] Further examples of aldehyde flavorings include but are not limited to
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 fruity
flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies,
many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits),
aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry
fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, .e.,
melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin),
cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof.
[0065] In some embodiments, flavoring agents are used at levels that provide a
perceptible sensory experience, i.e. at or above their threshold levels. In other embodiments,
flavoring agents are used at levels below their threshold levels such that they do not provide
an independent perceptible sensory experience. At subthreshold levels, the flavoring agents
may provide an ancillary benefit such as flavor enhancement or potentiation.
[0066] In some embodiments, a flavoring agent may be employed in either liquid form
and/or dried form. When employed in the latter form, suitable drying means such as spray
drying the liquid may be used. Alternatively, the flavoring agent may be absorbed onto water
soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or
may be encapsulated. In still other embodiments, the flavoring agent may be adsorbed onto
silicas, zeolites, and the like.
[0067] In some embodiments, the flavoring agents may be used in many distinct physical
forms. Without being limited thereto, such physical forms include free forms, such as spray
dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
[0068] Potentiators may consist of materials that may intensify, supplement, modify or
enhance the taste and/or aroma perception of an original material without introducing a
characteristic taste and/or aroma perception of their own. In some embodiments, potentiators
designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness,
tartness, umami, kokumi, saltiness and combinations thereof may be included.

[0069] In some embodiments, examples of suitable potentiators, also known as taste
potentiators include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid,
alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates,
such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose,
trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in
ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable
proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate (AMP),
glutathione, nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine
monophosphate, guanylate monophosphate, alapyridaine (N-(l-carboxyethyl)-6-
(hydroxymethyl)pyridinium-3-ol inner salt, compositions comprising 5'-nucleotides such as
those disclosed in US 2006/0078972 to Noordam et al, which is incorporated in its entirety
herein by reference, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic
extract), curculin, strogin, mabinlin, gymnemic acid, hydroxybenzoic acids, 3-hydrobenzoic
acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence,
maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that respond to G-protein
coupled receptors (T2Rs and TIRs) and taste potentiator compositions that impart kokumi, as
disclosed in U.S. Patent No. 5,679,397 to Kuroda et al., which is incorporated in its entirety
herein by reference. "Kokumi" refers to materials that impart "mouthfulness" and "good
body".
[0070] Sweetener potentiators, which are a type of taste potentiator, enhance the taste of
sweetness. In some embodiments, exemplary sweetener potentiators include, but are not
limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,
alapyridaine, alapyridaine (N-(l-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,
miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-
betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone,
hydroxybenzoic acids, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla
oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic
extract), compounds that respond to G-protein coupled receptors (T2Rs and TIRs) and
combinations thereof.
[0071] Additional examples of potentiators for the enhancement of salt taste include
acidic peptides, such as those disclosed in U.S. Patent No. 6,974,597, herein incorporated by
reference. Acidic peptides include peptides having a larger number of acidic amino acids,

such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and
histidine. The acidic peptides are obtained by peptide synthesis or by subjecting proteins to
hydrolysis using endopeptidase, and if necessary, to deamidation. Suitable proteins for use ir
the production of the acidic peptides or the peptides obtained by subjecting a protein to
hydrolysis and deamidation include plant proteins, (e.g. wheat gluten, corn protein (e.g., zein
and gluten meal), soybean protein isolate), animal proteins (e.g., milk proteins such as milk
casein and milk whey protein, muscle proteins such as meat protein and fish meat protein,
egg white protein and collagen), and microbial proteins (e.g., microbial cell protein and
polypeptides produced by microorganisms).
[0072] The sensation of wanning or cooling effects may also be prolonged with the use
of a hydrophobic sweetener as described in U.S. Patent Application Publication
2003/0072842 Al which is incorporated in its entirety herein by reference. For example,
such hydrophobic sweeteners include those of the formulae I-XI as set forth below:

[0073] Perillartine may also be added as described in U.S. Patent No. 6,159,509 also
incorporated in its entirety herein by reference.
[0074] Illustrations of the encapsulation of flavors as well as other additional components
may be found in the examples provided herein. Typically, encapsulation of a component will
result in a change in the release of the predominant amount of the component during
consumption of a confectionery or chewing gum composition that includes the encapsulated
component (e.g., as part of a delivery system added as a dusting or sanding component to the
confectionery or chewing gum composition). In some embodiments, the change in release
rate involves a faster or more immediate release while in some embodiments, the change in
release rate involves a delayed release. In some embodiments, the release profile of the
dusting or sanding component (e.g., the flavor, sweetener, etc.) may be managed by
managing various characteristics of the dusting or sanding component, delivery system
containing the dusting or sanding component, and/or the confectionery or chewing gum
composition containing the delivery system and/or how the delivery system is made. For
example, characteristics might include one or more of the following: tensile strength of the
delivery system, water solubility of the dusting or sanding component, water solubility of the
encapsulating material, water solubility of the delivery system, ratio of dusting or sanding
component to encapsulating material in the delivery system, average or maximum particle
size of dusting or sanding component, average or maximum particle size of ground delivery
system, the amount of the dusting or sanding component or the delivery system in the
confectionery or chewing gum composition, ratio of different polymers used to encapsulate
one or more dusting or sanding component, hydrophobicity of one or more polymers used to
encapsulate one or more dusting or sanding component, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the type or amount of coating
on a dusting or sanding component prior to the dusting or sanding component being
encapsulated, etc.
Sensates:
[0075] Sensate compounds may include cooling agents, warming agents, tingling agents,
effervescent agents, and combinations thereof. A variety of well known cooling agents may
be employed. For example, useful cooling agents may include xylitol, erythritol, dextrose,
sorbitol, menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted
p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides,

substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted
menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane,
2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms,
cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl
butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3-(l-
menthoxy)propane-l ,2-diol, 3-(l-menthoxy)-2-methylpropane-l ,2-diol, p-menthane-2,3-diol,
p-menthane-3,8-diol, 6-isopropyl-9-methyl-l ,4-dioxaspiro[4,5]decane-2-methanol, menthyl
succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-
methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-l-
ol, 3-(l-menthoxy)propan-l-ol, 3-(l-menthoxy)butan-l-ol, 1-menthylacetic acid N-ethylamide,
l-menthyl-4-hydroxypentanoate, l-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(l-
methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethyl menthyl
succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropanyl-
5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); menthone
glycerol ketals (FEMA 3807, tradename FRESCOLAT® type MGA); 3-1-menthoxypropane-
1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman & Reimer,
FEMA 3748, tradename FRESCOLAT® type ML), WS-30, WS-5, WS-14, Eucalyptus
extract (p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives), Menthol PG
carbonate, Menthol EG carbonate, Menthol glyceryl ether, N-tertbutyl-p-menthane-3-
carboxamide, P-menthane-3-carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1),
Heptane-2-carboxamide; and Menthol methyl ether, and menthyl pyrrolidone carboxylate
among others. These and other suitable cooling agents are further described in the following
U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S.
4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6,627,233.
[0076] In some embodiments, warming components may be selected from a wide variety
of compounds known to provide the sensory signal of warming to the user. 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. In some
embodiments, useful warming compounds may include vanillyl alcohol n-butylether
(TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl
alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl
alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl
alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone,

capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin,
ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and combinations
thereof.
(0077] In some embodiments, a tingling sensation may be provided. One such tingling
sensation is provided by adding jambu oleoresin, or spilanthol to some examples. In some
embodiments, alkylamides extracted from materials such as jambu or sanshool may be
included. Additionally, in some embodiments, a sensation is created due to effervescence.
Such effervescence is created by combining an alkaline material with an acidic material. In
some embodiments, an alkaline material may include alkali metal carbonates, alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures
thereof. In some embodiments, an acidic material may include 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 and combinations thereof.
Examples of "tingling" type sensates may be found in U.S. Patent No. 6,780,443, the entire
contents of which are incorporated herein by reference for all purposes.
[0078] Sensate components may also be referred to as "trigeminal stimulants" such as
those disclosed in U.S. Patent Application No. 2005/0202118, which is incorporated herein
by reference. Trigeminal stimulants are defined as an orally consumed product or agent that
stimulates the trigeminal nerve. Examples of cooling agents which are trigeminal stimulants
include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides
including WS-23, WS-5, WS-14, methyl succinate, and menthone glycerol ketals.
Trigeminal stimulants may also include flavors, tingling agents, Jambu extract, vanillyl alkyl
ethers, such as vanillyl n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash
extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, pipeline,
ginger oleoresin, gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde,
eugenol, cyclic acetal of vanillin and menthol glycerin ether, unsaturated amides, and
combinations thereof. Other cooling compounds may include derivatives of 2,3-dimethyl-2-
isopropylbutyric acid such as those disclosed in U.S. 7,030,273, which is incorporated herein
by reference.
[0079] In addition to trigeminal nerve stimulants and cooling compounds, a cooling
sensation may be provided by materials exhibiting a negative heat of solution including, but

not limited to, dextrose and polyols such as xylitol, erythritol, isomalt, and sorbitol, and
combinations thereof.
[0080] In some embodiments, sensate components are used at levels that provide a
perceptible sensory experience i.e. at or above their threshold levels. In other embodiments,
sensate components are used at levels below their threshold levels such that they do not
provide an independent perceptible sensory experience. At subthreshold levels, the sensates
may provide an ancillary benefit such as flavor or sweetness enhancement or potentiation.
Functional Ingredients
[0081] Functional ingredients as discussed above and such as, but not limited to,
medicaments, nutrients such as vitamins and minerals and the like, nutraceuticals such as
phytochemicals and the like, breath freshening agents, oral care agents, probiotic materials,
prebiotic materials, taste and/or flavor potentiators, and throat care agents.
Breath Freshening Ingredients:
[0082] Breath fresheners may include essential oils as well as various aldehydes,
alcohols, and similar materials. In some embodiments, essential oils may include oils of
spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove,
sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon,
lime, grapefruit, and orange. In some embodiments, aldehydes such as cinnamic aldehyde
and salicylaldehyde may be used. Additionally, chemicals such as menthol, carvone, iso-
garrigol, and anethole may function as breath fresheners. Of these, the most commonly
employed are oils of peppermint, spearmint and chlorophyll.
[0083] In addition to essential oils and chemicals derived from them, in some
embodiments breath fresheners may include but are not limited to zinc citrate, zinc acetate,
zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate,
zinc flurosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate,
zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc
glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin,
hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based
materials, carbon-based materials, enzymes such as laccase, and combinations thereof.

[0084] In some embodiments, the release profiles of probiotics may be managed for a
confectionery or chewing gum including, but not limited to lactic acid producing
microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus
laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus,
Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus
fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus,
Pedioccocus urinae, Leuconostoc mesenteroides. Bacillus coagulans, Bacillus subtilis,
Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus and mixtures
thereof. Breath fresheners are also known by the following trade names: Retsyn,™
Actizol,™ and Nutrazin.™ Examples of malodor-controlling compositions are also included
in U.S. Patent No. 5,300,305 to Stapler et al. and in U.S. Patent Application Publication Nos.
2003/0215417 and 2004/0081713 which are incorporated in their entirety herein by reference
for all purposes.
Dental Care Ingredients:
|008S] Dental care ingredients (also known as oral care ingredients) may include but are
not limited to tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing
agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid
buffering agents, surfactants and anticalculus agents. Non-limiting examples of such
ingredients may include, hydrolytic agents including proteolytic enzymes, abrasives such as
hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain-
removing components such as surface-active agents, including, but not limited to anionic
surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate,
salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such
as polyphosphates, which are typically employed as tartar control ingredients. In some
embodiments, dental care ingredients may also include tetrasodium pyrophosphate and
sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium
tripolyphosphate, xylitol, sodium hexametaphosphate.
|0086] In some embodiments, peroxides such as carbamide peroxide, calcium peroxide,
magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are
included. In some embodiments, potassium nitrate and potassium citrate are included. Other
examples may include casein glycomacropeptide, calcium casein peptone-calcium phosphate,
casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP),

and amorphous calcium phosphate. Still other examples may include papaine, krillase,
pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase,
and combinations thereof.
[0087] Further examples may include surfactants such as sodium stearate, sodium
ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve
increased prophylactic action and to render the dental care ingredients more cosmetically
acceptable. Surfactants may preferably be detersive materials which impart to the
composition detersive and foaming properties. Suitable examples of surfactants are water-
soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the
monosulfated monoglyceride of hydgrogenated coconut oil fatty acids, higher alkyl sulfates
such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene
sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of
1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides
of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons
in the fatty acid, alkyl or acyl radicals, and the like. Examples of the last mentioned amides
are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-
myristoyl, or N-palmitoyl sarcosine.
[0088] In addition to surfactants, dental care ingredients may include antibacterial agents
such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper,
limonene, and cetyl pyridinium chloride. In some embodiments, additional anticaries agents
may include fluoride ions or fluorine-providing components such as inorganic fluoride salts.
In some embodiments, soluble alkali metal salts, for example, sodium fluoride, potassium
fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as
well as tin fluorides, such as stannous fluoride and stannous chloride may be included. In
some embodiments, a fluorine-containing compound having a beneficial effect on the care
and hygiene of the oral cavity, e.g., diminution of enamel solubility in acid and protection of
the teeth against decay may also be included as an ingredient. Examples thereof include
sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride (SnF2 -
KF), sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and
sodium monofluorophosphate. In some embodiments, urea is included.

[0089] Further examples are included in the following U.S. patents and U.S. published
patent applications, the contents of all of which are incorporated in their entirety herein by
reference for all purposes: U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg,
6,846,500 to Luo et al., 6,733,818 to Luo et al., 6,696,044 to Luo et al., 6,685,916 to Holme
et al., 6,485,739 to Luo et al., 6,479,071 to Holme et al., 6,471,945 to Luo et al., U.S. Patent
Publication Nos. 20050025721 to Holme et al., 2005/008732 to Gebreselassie et al., and
2004/0136928 to Holme et al.
Active Ingredients:
[0090] Actives generally refer to those ingredients that are included in a delivery system
and/or confectionery or chewing gum composition for the desired end benefit they provide to
the user. In some embodiments, actives may include medicaments, nutrients, nutraceuticals,
herbals, nutritional supplements, pharmaceuticals, drugs, and the like and combinations
thereof.
[0091] Examples or useful drugs include ace-inhibitors, antianginal drugs, anti-
arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants,
anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines,
anti-hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics, anti-
nauseants, anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents,
acne drugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti-viral
drugs, anabolic preparations, systemic and non-systemic anti-infective agents, anti-
neoplasties, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological
response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents,
central nervous system stimulates, cholinesterase inhibitors, contraceptives, decongestants,
dietary supplements, dopamine receptor agonists, endometriosis management agents,
enzymes, erectile dysfunction therapies such as sildenafil citrate, which is currently marketed
as Viagra™, fertility agents, gastrointestinal agents, homeopathic remedies, hormones,
hypercalcemia and hypocalcemia management agents, immunomodulators,
immunosuppressives, migraine preparations, motion sickness treatments, muscle relaxants,
obesity management agents, osteoporosis preparations, oxytocics, parasympatholytics,
parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents,
sedatives, smoking cessation aids such as bromocryptine or nicotine, sympatholytics, tremor
preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, anti-

pyretics, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, anti-
inflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, psycho-
tropics, stimulants, anti-hypertensive drugs, vasoconstrictors, migraine treatments,
antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic
drugs, hypnotics, anti-emetics, anti-nauseants, anti-convulsants, neuromuscular drugs, hyper-
and hypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics, anti-spasmodics,
terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-asthmatics, cough suppressants,
mucolytics, DNA and genetic modifying drugs, and combinations thereof.
[0092] Examples of active ingredients contemplated for use in some, embodiments may
include antacids, H2-antagonists, and analgesics. For example, antacid dosages may be
prepared using the ingredients calcium carbonate alone or in combination with magnesium
hydroxide, and/or aluminum hydroxide. Moreover, antacids may be used in combination
with H2-antagonists.
[0093] Analgesics include opiates and opiate derivatives, such as Oxycontin™,
ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include
caffeine.
[0094] Other drug active ingredients for use in embodiments may include anti-diarrheals
such as Immodium™ AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath
fresheners. Also contemplated for use herein are anxiolytics such as Xanax™; anti-
psychotics such as Clozaril™ and Haldol™; non-steroidal anti-inflammatories (NSAID's)
such as ibuprofen, naproxen sodium, Voltaren™ and Lodine™, anti-histamines such as
Claritin™, Hismanal™, Relafen™, and Tavist™; anti-emetics such as Kytril™ and
Cesamet™; bronchodilators such as Bentolin™, Proventil™; anti-depressants such as
Prozac™, Zoloft™, and Paxil™; anti-migraines such as Imigra™, ACE-inhibitors such as
Vasotec™, Capoten™ and Zestril™; anti-Alzheimer's agents, such as Nicergoline™; and
CaH-antagonists such as Procardia™, Adalat™, and Calan™.
[0095] The popular H2-antagonists which are contemplated for use in the present
invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidien, ebrotidine,
mifentidine, roxatidine, pisatidine and aceroxatidine.

[0096] Active antacid ingredients may include, but are not limited to, the following:
aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum
phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth
carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth
subsilysilate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic
acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate,
magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide,
magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate, tricalcium
phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium
aluminosilicates, tartaric acids and salts.
[0097] A variety of nutritional supplements may also be used as active ingredients
including virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin D,
vitamin E, vitamin K, vitamin B6, vitamin B12, thiamine, riboflavin, biotin, folic acid, niacin,
pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron,
copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt
and combinations thereof, may be used.
[0098] Examples of nutritional supplements that may be used as active ingredients are set
forth in U.S. Patent Application Publication Nos. 2003/0157213 Al, 2003/0206993 and
2003/0099741 Al which are incorporated in their entirety herein by reference for all
purposes.
[0099] Various herbals may also be used as active ingredients such as those with various
medicinal or dietary supplement properties. Herbals are generally aromatic plants or plant
parts and or extracts thereof that may be used medicinally or for flavoring. Suitable herbals
may be used singly or in various mixtures. Commonly used herbs include Echinacea,
Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed
Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort,
Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and
combinations thereof.

Effervescing System Ingredients:
[0100] An effervescent system may include one or more edible acids and one or more
edible alkaline materials. The edible acid(s) and the edible alkaline material(s) may react
together to generate effervescence.
[0101] In some embodiments, the alkaline material(s) may be selected from, but is not
limited to, alkali metal carbonates; alkali metal bicarbonates, alkaline earth metal carbonates,
alkaline earth metal bicarbonates, and combinations thereof. The edible acid(s) may be
selected from, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid,
ascorbic acid, and combinations thereof. In some embodiments, an effervescing system may
include one or more other ingredients such as, for example, carbon dioxide, oral care
ingredients, flavorants, etc.
[0102] For examples of use of an effervescing system in a chewing confectionery,
refer to U.S. Provisional Patent No. 60/618,222 filed October 13, 2004, and entitled
"Effervescent Pressed Confectionery Tablet Compositions," the contents of which are
incorporated herein by reference for all purposes. Other examples may be found in U.S.
Patent Mo. 6,235,318, the contents of which are incorporated herein by reference for all
purposes.
Appetite Suppressor Ingredients:
[0103] Appetite suppressors may be ingredients such as fiber and protein that
function to depress the desire to consume food. Appetite suppressors may also include
benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (PS7),
Olibra,™ ephedra, caffeine and combinations thereof. Appetite suppressors are also known
by the following trade names: Adipex,™ Adipost,™ Bontril™ PDM, Bontril™ Slow
Release, Didrex,™ Fastin,™ Ionamin,™ Mazanor,™ Melfiat,™ Obenix,™ Phendiet,™
Phendiet-105,™ Phentercot,™ Phentride,™ Plegine,™ Prelu-2,™ Pro-Fast,™ PT 105,™
Sanorex,™ Tenuate,™ Sanorex,™ Tenuate,™ Tenuate Dospan,™ Tepanil Ten-Tab,™
Teramine,™ and Zantryl.™ These and other suitable appetite suppressors are further
described in the following U.S. patents, all of which are incorporated in their entirety by
reference hereto: U.S. 6,838,431 to Portman, U.S. 6,716,815 to Portman, U.S. 6,558,690 to
Portman, U.S. 6,468,962 to Portman, U.S. 6,436,899 to Portman.

Micronutrient Ingredients:
[0104] Micronutrients may include materials that have an impact on the nutritional
well being of an organism even though the quantity required by the organism to have the
desired effect is small relative to macronutrients such as protein, carbohydrate, and fat.
Micronutrients may include, but are not limited to vitamins, minerals, enzymes,
phytochemicals, antioxidants, and combinations thereof.
[0105] In some embodiments, vitamins may include fat soluble vitamins such as
vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof. In some
embodiments, vitamins may include water soluble vitamins such as vitamin C (ascorbic acid),
the B vitamins (thiamine or B1, riboflavoin or B2, niacin or B3, pyridoxine or B6, folic acid or
B9, cyanocobalimin or B12, pantothenic acid, biotin), and combinations thereof.
[0106] In some embodiments minerals may include but are not limited to sodium,
magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium,
phosphorous, molybdenum, selenium, zinc, and combinations thereof.
[0107] In some embodiments micronutrients may include but are not limited to L-
carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids,omega-6-fatty acids,
pepsin, phytase, trypsin, lipases, proteases, cellulases, and combinations thereof.
[0108] Antioxidants may include materials that scavenge free radicals. In some
embodiments, antioxidants may include but are not limited to ascorbic acid, citric acid,
rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl
phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta
cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed
carotenoids, polyphenols, flavonoids, and combinations thereof.
[0109] In some embodiments phytochemicaJs may include but are not limited to
cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding,
delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin,
epigallocatechin, epigallocatechingallate (EGCG), theaflavins, thearubigins, proanthocyanins,
flavonols, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin,

eriodictyol, tangeretin, flavones, apigenin, Iuteolin, lignans, phytoestrogens, resveratrol,
isoflavones, daidzein, genistein, glycitein, soy isoflavones, and combinations thereof.
Mouth Moistening Ingredients:
[0110] Mouth moisteners may include, but are not limited to, saliva stimulators such
as acids and salts and combinations thereof. In some embodiments, acids may include 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 and
combinations thereof.
[0111] Mouth moisteners may also include hydrocolloid materials that hydrate and
may adhere to oral surface to provide a sensation of mouth moistening. Hydrocolloid
materials may include naturally occurring materials such as plant exudates, seed gums, and
seaweed extracts or they may be chemically modified materials such as cellulose, starch, or
natural gum derivatives. In some embodiments, hydrocolloid materials may include pectin,
gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean
gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac,
chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and
combinations thereof. Additionally, in some embodiments, modified natural gums such as
propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their
combinations can be included. In some embodiments, modified celluloses can be included
such as microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and
combinations thereof.
[0112] Similarly, humectants which may provide a perception of mouth hydration
may be included. Such humectants may include, but are not limited to glycerol, galactose,
sorbitol, polyethylene glycol, erythritol, and xylitol. Additionally, in some embodiments, fats
may provide a perception of mouth moistening. Such fats may include medium chain
triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.
Throat Care Ingredients:
[0113] Throat soothing ingredients may include analgesics, anesthetics, demulcents,
antiseptic, and combinations thereof. In some embodiments, analgesics/anesthetics may

include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl
alcohol, salicyl alcohol, and combinations thereof. In some embodiments, demulcents may
include but are not limited to slippery elm bark, pectin, gelatin, and combinations thereof. In
some embodiments, antiseptic ingredients may include cetylpyridinium chloride, domiphen
bromide, dequalinium chloride, and combinations thereof.
[0114] In some embodiments, antitussive ingredients such as chlophedianol
hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan,
dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine
hydrochloride, and combinations thereof may be included.
[0115] In some embodiments, throat soothing agents such as honey, propolis, aloe
vera, glycerine, menthol and combinations thereof may be included. In still other
embodiments, cough suppressants may be included. Such cough suppressants may fall into
two groups: those that alter the consistency or production of phlegm such as mucolytics and
expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough
suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough
suppressants). In some embodiments, ingredients from either or both groups may be
included.
[0116] In still other embodiments, antitussives may include, but are not limited to, the
group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine,
hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof. In some
embodiments, antihistamines may include, but are not limited to, acrivastine, azatadine,
brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine,
dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine,
phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations
thereof. In some embodiments, non-sedating antihistamines may include, but are not limited
to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations
thereof.
[0117] In some embodiments, expectorants may include, but are not limited to,
ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations
thereof. In some embodiments, mucolytics may include, but are not limited to,

acetylcycsteine, ambroxol, bromhexine and combinations thereof. In some embodiments,
analgesic, antipyretic and anti-inflammatory agents may include, but are not limited to,
acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen,
ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In
some embodiments, local anesthetics may include, but are not limited to, lidocaine,
benzocaine, phenol, dyclonine, benzonotate and mixtures thereof.
[0118] In some embodiments nasal decongestants and ingredients that provide the
perception of nasal clearing may be included. In some embodiments, nasal decongestants
may include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine,
phenylephrine, oxymetazoline, and combinations thereof. In some embodiments ingredients
that provide a perception of nasal clearing may include but are not limited to menthol,
camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl
acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof. In
some embodiments, a perception of nasal clearing may be provided by odoriferous essential
oils, extracts from woods, confectionerys, flowers and other botanicals, resins, animal
secretions, and synthetic aromatic materials.
Acids
[0119] In some embodiments, the food acid materials are selected such that they
provide a sour taste intensity of at least 4 on a scale from 0 to 10. Scales that may be used to
measure sour taste have been developed by several sensory researchers. One example of a
scale has been developed by Dr. Howard Moskowitz and is discussed in the journal article
entitled Sourness of Acid Mixtures as published in The Journal of Experimental Psychology,
April 1974; 102(4); 640-7 and in the journal article entitled Ration Scales of Acid Sourness
as published in Perception and Psychophysics; 9:371-374, 1971.
[0120] Where a coating with a sour taste perception is desired, the coating
composition may include food acids. It has been found that including food acids with
hygroscopicities lower than citric acid in the coating will reduce the amount of water being
pulled from the gummy candy and thus improve the keeping quality of the confection. Food
acids with hygroscopicities lower than citric acid may include malic acid and lactic acid.
Also, food acids with hygroscopicities lower than the hygroscopicity of the gummy candy
shell may reduce moisture migration.

|0121 ] In some embodiments, a coating with a sour taste perception similar to the
sour taste perception provided by citric acid is desired. The sour taste perception of an
aqueous solution of 0.2 % w/w of citric acid has been characterized as providing clean and
refreshing tartness. In some embodiments, a coating with a sour taste perception similar to
the sour taste perception of a 0.2 % w/w solution of citric acid is created by using acids other
than citric acid. In still other embodiments, a coating with a sour taste perception similar to
the sour taste perception of a 0.2 % w/w solution of citric acid is created with one or more
food acids with hygroscopicities lower than citric acid.
[0122] In some embodiments, a coating with a sour taste intensity of at least 4 on a
scale of 0 to 10 is desired. In still other embodiments, a coating with a sour taste intensity of
at least 4 on a scale of 0 to 10 is created using one or more food acids with hygroscopicities
less than citric acid.
[0123] In some embodiments the encapsulated ingredient may include a food acid
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, and combinations thereof. In some embodiments, the food acids may include lactic
acid, tartaric acid, fumaric acid, malic acid, and combinations thereof. In other embodiments,
the food acid materials are selected such that they provide a sour taste intensity equivalent to
a 0.2 % w/w solution of citric acid.
[0124] In other embodiments, the amount of acid used is determined by calculating
the number of hydrogen ions released by a given acid or acid blend relative to the number of
hydrogen ions released by a particular amount of citric acid. Adjustments may then be made
in the amount of the acid(s) to provide the same number of released hydrogen ions that would
be released by that particular amount of citric acid.
Confectionery Compositions
[0125] In some embodiments, the confectionery compositions may include a
confectionery base, an intrinsic moisture resistant barrier layer, and a coating. The
confectionery base may include chewable gummy candy or "gummi" confections. Also
included in those chewable forms are soft candies such as, but not limited to, gum drops,
licorice, fruit snacks, starch based jellies, gelatin based jellies, pectin based jellies,

carageenan based jellies, agar based jellies, konjac based jellies, chewy candy, starch candy,
nougat, toffee, taffy, marshmallow, fondant, fudge, chocolate, compound coating, carob
coating, caramel, compressed tablets, candy floss (also known as cotton candy), marzipan,
hard boiled candy, nut brittles, pastilles, pralines, nonpareils, dragees, lozenges, sugared nuts,
comfits, aniseed balls, nougatine, and jelly beans. The base of the confectionery may be a
sugar/glucose syrup combination or a polyol/polyol syrup combination and a gelatinizing
agent, the latter of which may be gelatin, agar, gum arabic, maltodextrin, pectin, modified
starches or combinations thereof. Various other gums (also referred to as hydrocolloids) may
also be used. The gelatinizing material may be desirably dissolved in water or otherwise
hydrated prior to mixing with the sugar/glucose syrup combination. If a hydrocolloid such as
pectin is used as the gelatinizing agent, then the pectin is desirably dry mixed with a portion
of the sugar or bulk sweetener prior to addition of the dry mixture to water.
Chewing Gum Compositions
[0126] Chewing gum compositions may be provided in a variety of different forms,
such as, for example, slab, pellet, sticks, balls, cubes, center-fill gums, candy gum, multi-
region gum, multi-layer gum, bubble gum, deposited gums and compressed gums. The
chewing gum compositions also may include at least one flavor and a variety of optional
additives.
|0127] The chewing gum composition also may include a gum base. The gum base
may include any component known in the chewing gum art. Such components may be water
soluble, water-insoluble or a combination thereof. For example, the gum base may include
elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and
mixtures thereof.
Intrinsic Moisture Barrier Layer
[0128] In some embodiments, an intrinsic moisture resistant barrier layer is provided
which may prevent moisture migration between the confectionery or chewing gum base and
the coating. The intrinsic moisture resistant barrier layer may include a crystalline form of a
saccharide or polyol. In some embodiments, the intrinsic moisture resistant barrier layer is
formed when saccharides or polyols in the confectionery base crystallize at the surface of the
confectionery or chewing gum base.

[0129] In some embodiments, to aid the process of crystallization, the amount of
crystallizing saccharide or polyol in the confectionery base may be increased as compared to
confectionery or chewing gum base compositions without intrinsic moisture resistant barrier
layers.
[0130] For example, the amount of sucrose in a confectionery or chewing gum base
may be increased from 70% glucose to 30% sucrose to 50% glucose to 50% sucrose. This
increase in the relative amount of sucrose may aid in the formation of a crystalline sucrose
intrinsic moisture resistant barrier layer.
[0131] In other embodiments, the process of crystallization may be aided by the
application of seed crystals to the surface of the confectionery or chewing gum base by
nucleating the saccharide or polyol contained in the confectionery or chewing gum base.
[0132] In some embodiments, seed crystals may be included in a molding
composition that comes in contact with the confectionery base. Molding composition may
include starch. The process of molding may include drying the starch containing molding
composition to a desired moisture level and placing it in trays. Impressions may then be
created in the starch trays after which the confectionery or chewing gum base may be filled
into the impressions. After allowing the confectionery or chewing gum base to reach a
desired firmness, the confectionery or chewing gum base is separated from the molding
composition and further processed, packaged, etc.
[0133] In another example, seed crystals of erythritol may be included in the starch
used for starch molding an erythritol-containing confectionery or chewing gum base. These
seed crystals may aid in the formation of a crystalline erythritol intrinsic moisture resistant
barrier layer.
Center-fill Composition
[0134] In some embodiments, there is provided a center-fill composition which is
included in a center-fill chewing gum or confectionery composition. The center-fill chewing
gum composition may include a center-fill composition and a chewing gum region. The
center-fill confectionery composition may include a center-fill composition and a
confectionery region. The center-fill composition may include any conventional filling or

combination of filling materials. The center-fill may be sugar or sugar-free and it may
contain fat or be fat-free. Additionally, the center-fill may contain vegetable-based, dairy-
based or fruit-based materials such as, but not limited to, fruit juices, fruit concentrates, fruit
purees, dried fruit materials, and the like. Further, in some embodiments, the center-fill
component may include one or more sweeteners such as those discussed above. The center-
fill may also include one or more hydrocolloid materials.
[0135] In some embodiments, hydrocolloid materials may include naturally occurring
materials such as plant exudates, seed gums, and seaweed extracts or they may be chemically
modified materials such as cellulose, starch, or natural gum derivatives. In some
embodiments, hydrocolloid materials may include starches, flour, pectin, gum arabic, acacia
gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan
gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan,
beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and combinations thereof.
Additionally, in some embodiments, modified natural gums such as propylene glycol
alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their combinations may
be included. In some embodiments, modified celluloses may be included such as
microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and
combinations thereof. In some embodiments, it is desirable to include hydrocolloid materials
that increase the viscosity of the center-fill composition.
[0136] In some embodiments, the texture of the center-fill is the same as the texture
of the chewing gum or confectionery composition. In other embodiments, the texture of the
center-fill is different than the texture of the chewing gum or confectionery composition.
[0137] In some embodiments, the appearance of the center-fill is the same as the
appearance of the chewing gum or confectionery composition. In other embodiments, the
appearance of the center-fill is different than the appearance of the chewing gum or
confectionery composition.
[0138] The center-fill chewing gum or confectionery composition may also include
one or more food acids as discussed above and 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, citrates, and combinations thereof. These
food acids or blends thereof may be included in amounts from about 0.5% w/w to about 5.0%
w/w of the center-fill composition. In some embodiments, buffering agents such as citrates
may be included.
[01391 In some embodiments, the center-fill chewing gum or confectionery
composition may include buffering agents, coloring, flavoring, and preservatives.
[0140] Further, in some embodiments, the center-fill composition may include
functional ingredients as discussed above and such as, but not limited to, medicaments,
nutrients such as vitamins and minerals and the like, nutraceuticals such as phytochemicals
and the like, breath freshening agents, oral care agents, probiotic materials, prebiotic
materials, taste and/or flavor potentiators, and throat care agents.
[0141] In some embodiments, the center-fill composition may include flavors and/or
sensates as discussed above.
[0142] In some embodiments, the center-fill composition may be included in the
coated center-filled chewing gum or confectionery composition in amounts from about 1
percent by weight of the total composition to about 25 percent by weight of the total
composition.
Gummy Candy Shell Composition
|0143] The gummy candy shell composition may include any conventional gummy
candy material such as, but not limited to, sweeteners, hydrocolloids, and food acids.
Suitable examples of these materials are described above and may be used with equal
applicability here. For the hydrocolloid materials, in some embodiments, a desired texture is
created by using hydrocolloids that form chewable gels when combined with the other
ingredients in the gummy candy shell composition.
[0144] In some embodiments, pectin and gelatin may be used together in a gummy
candy shell composition as described in U.S. application Ser. No. 10/977,585, filed October
28, 2004 and incorporated herein for all purposes. This combination of hydrocolloids may

create a gummy candy shell that sets up quickly and provides adequate shell strength and
desirable texture.
[0145] In some embodiments, the gummy candy shell composition may contain
sweeteners in amounts from about 35% w/w to about 75 % w/w of the gummy candy shell
composition. In some embodiments, the gummy candy shell composition may contain from
about 0.01% w/w to about 15 w/w, and preferably from about 1% to about 8% w/w of
hydrocolloids. In some embodiments, the gummy candy shell composition may contain from
about 0.3% to about 3%, and preferably from about 0.5 % w/w/ and about 2.0% w/w food
acids.
[0146] As with the center-fill composition, in some embodiments, the gummy candy
shell composition can also include buffering agents, coloring, flavoring, and preservatives.
[0147] Further, in some embodiments, the gummy candy shell composition can
include functional ingredients such as, but not limited to, medicaments, nutrients such as
vitamins and minerals and the like, nutraceuticals such as phytochemicals and the like, breath
freshening agents, oral care agents, probiotic materials, prebiotic materials, taste and/or flavor
potentiators, and throat care agents.
[0148] In some embodiments, the gummy candy shell composition can include
flavors and/or sensates as discussed above.
[0149] In some embodiments, the gummy candy shell composition can be included in
the coated center-filled gummy candy composition in amounts from about 70 percent by
weight of the total composition to about 95 percent by weight of the total composition.
Coated Center-fill Gummy Candy Composition
[0150] In multiple component confectionery compositions, there is a natural tendency
for moisture to migrate from areas of higher concentration to areas of lower concentration.
This can result in multiple component confectionery compositions that lack desired textures
as the textures can lose their differentiation as the moisture equilibrates. For example, if the
gummy candy shell composition has less moisture than the center-fill composition, the
moisture will migrate out of the center-fill causing the center-fill to become firmer resulting

in a center-fill texture that is similar to the gummy candy shell texture. Similarly, if the
coating composition is more hygroscopic than the gummy candy shell composition, the
coating will pull moisture out of the shell resulting in a less crispy or friable coating or a
coating that appears and feels "wet" i.e. not dry. In some embodiments, hygroscopic
ingredients can be encapsulated to reduce their moisture pick up.
[0151] In some embodiments, the solids content of the center-fill composition and the
gummy candy shell composition are similar and are from about 10% w/w to about 85% w/w
of the individual composition. In some embodiments, the solids content of the center-fill
composition is equal to the solids content of the gummy candy shell composition. In still
other embodiments, the solids content of the center-fill composition is less than or equal to
the solids content of the gummy candy shell composition. Solids content may be measured
by any conventional means including methods that provide a Brix value such as by using a
refractometer.
[0152] In addition to manipulation of the solids content of the center-fill composition
and the gummy candy shell composition, moisture migration can be managed by controlling
the amount of bound water in the compositions.
[0153] The amount of bound water in a food product can be expressed as the water
activity (aw). Water activity can be measured by any conventional means known to those of
skill in the art and is expressed in amounts ranging from 0.00 to 1.00. In some embodiments,
the water activity of the center-fill composition is substantially similar to the water activity of
the gummy candy shell composition and can be in the range from about 0.5 to about 0.8. In
some embodiments, the water activity of the center-fill composition is equal to the water
activity of the gummy candy shell composition. In still other embodiments, the water activity
of the center-fill composition is less than the water activity of the gummy candy shell
composition.
[0154] In some embodiments, the water activity is manipulated by varying the solids
contents of the center-fill and gummy candy shell compositions. In other embodiments,
water activity is manipulated by selecting the materials used in the compositions based on
their water binding capacities and using those materials in concentrations that alter the water
activity of the compositions.

(0155] In addition to manipulation of the solids contents and water activities of the
center-fill composition and the gummy candy shell composition; moisture migration can be
managed by an intrinsic moisture resistant barrier layer. The intrinsic moisture resistant
barrier layer can include a crystalline form of a saccharide or polyol. In some embodiments,
the moisture resistant intrinsic moisture resistant barrier layer is formed when saccharides or
polyols in the confectionery base crystallize at the surface of the confectionery base.
[0156] In some embodiments, to aid the process of crystallization, the amount of
crystallizing saccharide or polyol in the confectionery base can be increased as compared to
confectionery base compositions without intrinsic moisture resistant barrier layers.
[0157] For example, the amount of sucrose in a confectionery base can be increased
from 60% glucose to 40% sucrose to 50% glucose to 50% sucrose. This increase in the
relative amount of sucrose can aid in the formation of a crystalline sucrose intrinsic moisture
resistant barrier layer.
[0158] In other embodiments, the process of crystallization can be aided by the
application of seed crystals to the surface of the confectionery base by nucleating the
saccharide or polyol contained in the confectionery base.
[0159] In some embodiments, seed crystals can be included in a molding composition
that comes in contact with the confectionery base. The molding composition can include
starch. The process of molding can include drying the starch-containing molding
composition to a desired moisture level and placing it in trays. Impressions can then be
created in the starch trays after which the confectionery base can be filled into the
impressions. After allowing the confectionery base to reach a desired firmness, the
confectionery base is separated from the molding composition and further processed,
packaged, etc.
[0160] In another example, seed crystals of erythritol can be included in the starch
used for starch molding an erythritol-containing confectionery base. These seed crystals can
aid in the formation of a crystalline erythritol intrinsic moisture resistant barrier layer.

[0161J Migration of moisture to and from the coating composition and the gummy
candy shell composition can be controlled by manipulating the hygroscopicities of the
compositions. In some embodiments, the hygroscopicity of the coating composition is
controlled by selecting materials that provide a desired hygroscopicity. In some
embodiments, the hygroscopicity of the coating composition is less than the hygroscopicity
of the gummy candy shell composition. In some embodiments, the hygroscopicity of the
coating composition can be controlled by encapsulating ingredients with undesirable
hygroscopicity.
[0162] In addition to managing moisture migration in center-filled compositions,
managing the placement or centering of the center-fill may be an important aspect of center
filled gummy candies. Placement of the center-fill composition may be controlled by
manipulating the specific gravity of the gummy shell and center-fill compositions. In some
embodiments, the specific gravity of the gummy shell composition may be about the same as
the specific gravity of the center-fill composition. Placement of the center-fill composition
may also be controlled by manipulating the deposition temperatures of the gummy shell
composition and center-fill compositions. In some embodiments, the deposition temperature
of the gummy shell composition may be higher than the deposition temperature of the center
fill composition. When the lower temperature center-fill comes into contact with the gummy
shell composition during deposition, the gummy shell composition will cool and the center-
fill composition will remain centered.
[0163] Due to the multiple regions included in the coated center-filled gummy candy,
it is possible to modify the composition of the individual regions to achieve a desired effect.
For example, the coating may be formulated to provide a sour taste perception while the
gummy shell and center-fill may be formulated to provide a sweet taste perception. Upon
consumption, a sour taste followed by a sweet taste may be perceived. In some
embodiments, different flavors may be included in the different regions to provide a
contrasting flavor perception or a blended flavor perception. In other embodiments,
ingredients that are not compatible with each other may be placed in different regions to
avoid undesirable interactions.
[0164] In some embodiments, the coated center-filled gummy candy may be formed
into a shape that communicates the nature of the taste and/or flavor of the candy. For

example, a coated center-filled gummy candy with a strawberry flavor may be formed by
molding into the shape of a strawberry. In other embodiments, the candy may be formed into
a shape that does not communicate the taste and/or, flavor of the candy. For example, a
strawberry flavored coated center-filled gummy candy may be formed by molding into the
shape of a pineapple. Such contrasting taste and visual cues may increase the play value of
the candy.
[0165] Similarly, the multiple regions of the coated center-filled gummy candy can be
modified to achieve desired visual effects. For example, one color may be included in the
coating composition while different colors are included in the gummy shell and center-fill
compositions. In some embodiments the opacity of the regions may differ to provide other
visual effects. For example, the center-fill may be opaque while the gummy shell and
transparent and the coating is translucent. Different opacities may be combined with the
same or different colors for still more visual effects.
Processing
[0166] In some embodiments, center-fill chewing gum embodiments may include a
center-fill region, which may be a liquid or powder or other solid, or gas, and a gum region.
Some embodiments also may include an outer gum coating or shell, which typically provides
a crunchiness or texture difference as compared to un-coated gum to the piece when initially
chewed. The outer coating or shell may at least partially surround the gum region. Center-
fill chewing gums and methods of preparing same are more fully described in assignee's co-
pending U.S. Patent Application No. 10/925,822, filed on August 24, 2004 and assignee's co-
pending U.S. Patent Application No. 11/210,954, filed on August 24, 2005, both entitled
"Liquid-Filled Chewing Gum Composition," the contents both of which are incorporated
herein by reference.
[0167] The center-fill gum composition and other compositions described herein may
be formed by any technique known in the art which includes the method described by U.S.
Patent No. 6,280,780 to Degady et al. ("Degady") which is herein incorporated by reference
in its entirety. Degady describes an apparatus and method for forming center-filled gum
pellets. The method includes first extruding a liquid-filled rope of a chewing gum layer and
passing the rope through a sizing mechanism including a series of pairs of pulley-shaped
roller members. The roller members "size" the rope or strand of gum material such that it

leaves the series of rollers with the desired size and shape for entering a tablet-forming
mechanism.
[0168] The rope is then led into a tablet-forming mechanism including a pair of
rotating chain die members which are endless chain mechanisms and both rotate at the same
speed by a motor and gear mechanism. Each of the chain mechanisms include a plurality of
open curved die groove members which mate and form die cavities in which the pieces of
gum material (pellets or tablets) are formed. While Degady is limited to the formation of
pellet or tablet shaped pieces, the gum pieces may be of other shapes as described above.
The shape of the die groove members may be altered to provide any desired shape.
[0169] The gum may optionally be passed through a cooling tunnel either before
entering the tablet-forming mechanism, after exiting the tablet-forming mechanism or both.
Cooling of the rope prior to entering the tablet-forming mechanism may be beneficial to
prevent rebound of the individual pieces and thus may provide an increase in productivity.
[0170] The cooled pieces of gum material are then fed into a storage container for
conditioning and further processing. At this point, the cooled pieces of gum material could
also be fed directly into a coating tunnel mechanism, such as a rotating tunnel mechanism.
[0171] Whether the pieces of formed gum material are first stored, transported in a
storage container, or fed directly into a coating tunnel or mechanism, the individual pieces of
gum material may subsequently be subjected to a conventional sugar or sugarless coating
process in order to form a hard exterior shell on the liquid-filled gum material. A variety of
coating processes or mechanisms of this type are known. In some embodiments, the coating
is applied in numerous thin layers of material in order to form an appropriate uniform coated
and finished quality surface on the gum products. The hard coating material, which may
include sugar, maltitol, sorbitol or any other polyol, including those described herein, and
optionally flavoring, is sprayed onto the pellets of gum material as they pass through a
coating mechanism or a coating tunnel and are tumbled and rotated therein. In addition,
conditioned air is circulated or forced into the coating tunnel or mechanism in order to dry
each of the successive coating layers on the formed products. In some embodiments, the
coating, or outermost region, can be formed by lamination, dual or multiple extrusion, or any
other process that creates an outermost region.

[0172] The coating composition may range from about 2% to about 80%, more
specifically, about 20% to about 40% by weight of an individual gum or confectionery piece
which includes a center-fill, a gum or confectionery region and a coating; even more
specifically, from 25% to 35% and still more specifically around 30%. The coating may
include sugar or polyol such as maltitol as the primary component, but may also include
flavors, colors, etc. as described below in the discussion of the gum region. The coating or
outermost region may be crystalline or amorphous.
[0173] In some embodiments, chewing gum embodiments may include an outer gum
coating or shell, which typically provides a crunchiness or texture difference as compared to
un-coated gum to the piece when initially chewed. The outer coating or shell may at least
partially surround the gum region.
[0174] Chewing gum can be created using any conventional method known to those
of ordinary skill in the art. In some embodiments, gum base is warmed or melted in a gum
mixer to which bulk sweeteners and sweetener or polyol syrups are added and mixed until
homogeneous. Flavors (which can include sensates dissolved or suspended therein), food
acids, and any other ingredients are then added with mixing. Once the gum is mixed as
desired, the gum mass is further processed into individual pieces. In some embodiments, a
rope of chewing gum is extruded or formed and is then led into a tablet-forming mechanism
including a pair of rotating chain die members which are endless chain mechanisms and both
rotate at the same speed by a motor and gear mechanism. Each of the chain mechanisms
include a plurality of open curved die groove members which mate and form die cavities in
which the pieces of gum material (pellets or tablets) are formed. The gum pieces may be of
other shapes as described above. The shape of the die groove members may be altered to
provide any desired shape.
[0175] The gum may optionally be passed through a cooling tunnel either before
entering the tablet-forming mechanism, after exiting the tablet-forming mechanism or both.
Cooling of the rope prior to entering the tablet-forming mechanism may be beneficial to
prevent rebound of the individual pieces and thus may provide an increase in productivity.

[0176] The cooled pieces of gum material are then fed into a storage container for
conditioning and further processing. At this point, the cooled pieces of gum material could
also be fed directly into a coating tunnel mechanism, such as a rotating tunnel mechanism.
[0177] In some embodiments, the chewing gum pieces are formed by rolling the
chewing gum into sheets and cutting the pieces into various shapes such as cubes, rectangles,
slabs, sticks, etc.
[0178] Whether the pieces of formed gum material are first stored, transported in a
storage container, or fed directly into a coating tunnel or mechanism, the individual pieces of
gum material may subsequently be subjected to a conventional sugar or sugarless coating
process in order to form a hard exterior shell on the liquid-filled gum material. A variety of
coating processes or mechanisms of this type are known. In some embodiments, the coating
is applied in numerous thin layers of material in order to form an appropriate uniform coated
and finished quality surface on the gum products. The hard coating material, which may
include sugar, maltitol, sorbitol or any other polyol, including those described herein, and
optionally flavoring, is sprayed onto the pellets of gum material as they pass through a
coating mechanism or a coating tunnel and are tumbled and rotated therein. In addition,
conditioned air is circulated or forced into the coating tunnel or mechanism in order to dry
each of.the successive coating layers on the formed products. In some embodiments, the
coating, or outermost region, can be formed by lamination, dual or multiple extrusion, or any
other process that creates an outermost region.
[0179] The coating composition may range from about 2% to about 80%, more
specifically, about 5% to 15% by weight of an individual gum piece. The coating may
include sugar or polyol such as maltitol as the primary component, but may also include
flavors, colors, etc. as described below in the discussion of the gum region. The coating or
outermost region may be crystalline or amorphous.
[0180] Coated center-filled gummy candy compositions can be created using any
conventional method known to those of ordinary skill in the art. The center-fill composition
can be prepared by mixing the individual ingredients together with conventional mixing
equipment such as batch cookers, scraped surface mixers, and the like. In some
embodiments, hydrocolloid materials may be hydrated prior to addition to the center-fill

composition. In other embodiments, the mixed center-fill composition is heat treated to
adjust the solids content to a desired level. In some embodiments, the mixture is heated to a
final temperature of 215F to 235F.
[0181] The gummy candy shell composition can be prepared by hydrating the
hydrocolloids prior to addition to the sweetener(s). In some embodiments, the hydrocolloids
can be dry blended with other solids to facilitate hydration. Once the hydrocolloid material is
mixed into the sweetener(s), the mixture is heat treated to adjust the solids content to a
desired level. In some embodiments, the mixture is heated to a cook temperature from about
200F to about 300F, preferably from about 250F to about 275F. In other embodiments,
vacuum cooking may be used.
[0182] In some embodiments, the center-filled gummy candy is created by co-
depositing using a depositing nozzle with concentric design elements that allow the gummy
candy shell to be deposited into a mold prior to depositing of the center-fill. This concentric
design can create a piece that includes a center-fill inside a gummy candy shell. In some
embodiments, the temperature of the center-fill mixture being fed into the co-depositor and
the temperature of the gummy candy shell mixture being fed into the co-depositor are not the
same. In some embodiments, the temperature of the center-fill is less than the temperature of
the gummy candy shell mixture. In other embodiments, the temperature of the center-fill
mixture is from about 70F to about 90F and the temperature of the gummy candy shell
mixture is from about 180F to about 210F.
[0183] In some embodiments, the co-depositor feeds the center-fill mixture and the
gummy candy shell mixture into starch molds. Examples of processing equipment that can
perform these operations are available from manufacturers such as NID and Mogul.
[0184] The coating composition can be applied to the center-filled gummy candy by
any conventional means known to those of ordinary skill in the art. In some embodiments,
the coating composition including free and/or encapsulated ingredients is in particulate form
and the center-filled gummy candy is subjected to a brief steam treatment prior to applying
the coating. The wetted surface of the steam treated center-filled gummy candy can cause the
particulate coating composition including free and/or encapsulated ingredients to adhere to
the surface. Alternatively, a wetting syrup including carbohydrates such as sweeteners and/or

hydrocolloids can be applied to the surface of the center-filled gummy candy to cause the
participate coating including free and/or encapsulated ingredients to adhere to the surface.
[0185] As mentioned above, in some embodiments, a wetting syrup may also be
applied to the surface of the product. The wetting syrup may be aqueous or non-aqueous. An
aqueous wetting syrup may be used with any of the confectionery compositions and
particulate coatings described in detail above which are moisture tolerant. For instance,
aqueous wetting syrups may include dextrin, saccharides and water, in some embodiments.
Other embodiments may include water-based shellacs, saccharides, hydrocolloids and water.
A non-aqueous wetting syrup may be used with any of the confectionery compositions and
particulate coatings described in detail above which are not moisture tolerant. For instance,
non-aqueous wetting syrups may include 0-25% water, resins, fats, waxes, liquid oils and
combinations thereof. In addition, the non-aqueous wetting syrup may include a solvent
based shellac.
[0186] In some embodiments, the tackiness of a confectionery surface to which an
aqueous wetting syrup has been applied may be manipulated by varying the drying
conditions. Manipulating the tackiness of a confectionery surface affects the adherence of
various particle size distributions of the particulate coating being adhered to the surface of the
confectionery composition. In some embodiments, longer drying times increase the tackiness
of the confectionery surface. When the confectionery surface is tackier, larger particles will
adhere. In some embodiments, drying time of 30 to 60 seconds results in adherence of
particles with particles sizes of greater than 100 microns.
[0187] In some embodiments, shorter drying times increase the wetness of the
confectionery surface. When the confectionery surface is wetter, smaller particles will
adhere. In some embodiments, drying time of 0-30 seconds results in adherence of particles
with particle sizes of 5-100 microns.
[0188] In some embodiments, a particulate coating composition may include a range
of particle sizes. For example, a particulate coating composition including 33% of particles
from 10-60 microns plus 33% of particles from 60-110 microns plus 33% of particles from
110 microns and above could be adhered to a confectionery surface by drying for 45-60
seconds following application of an aqueous wetting syrup.

[0189] In some embodiments, the tackiness of a confectionery surface to which a
non-aqueous wetting syrup has been applied can be manipulated by varying the concentration
of the non-aqueous components in the wetting syrup. In some embodiments, a more
concentrated wetting syrup will adhere larger particle sized particles. In some embodiments,
a more dilute wetting syrup will adhere smaller particle sized particles.
[0190] In some embodiments, moisture sensitive ingredients such as carbonated or
gasified candy can be included in the particulate coating composition.
[0191] In other embodiments, the coating is applied using conventional soft or hard
panning processes. These processes can include the sequential application of multiple layers
of wet and dry materials that build up to form the coating. Encapsulated ingredients can be
added in either the wet or dry materials or both.
Examples .
[0192] The confectionery composition is prepared by combining the components as
set forth in Examples A-0 in Tables 1-3.
Example 1; Center-fill Confectionery Composition
[0193] The center-fill composition is prepared by combining the components as set
forth in Examples A-D in Table 1. The amounts included are based on the weight percent of
the total center-fill composition.
TABLE 1 - Center-fill Composition


[0194] The gummy candy shell composition is prepared by combining the
components as set forth in Examples E-J in Table 2. The amounts included are based on the
weight percent of the total gummy candy shell composition.

[0195] The coating composition in particulate form is prepared by combining the
components as set forth in Examples K-O in Table 3. The amounts included are based on the
weight percent of the total coating composition.

TABLE 3 - Coating Composition

[0196] Any of the center-fill compositions of Examples A-D are incorporated into
any of the gummy candy shell compositions of E-J and then any of the coating compositions
of Examples K-O are applied to the exterior. The center-fill is added in an amount from
about 5% by weight to about 25% by weight of the total composition. The gummy candy
shell is added in an amount from about 70% by weight to about 90% by weight of the total

composition and the coating is added in an amount from about 5% by weight to about 15%
by weight of the total composition.
[0197] The molding composition is prepared by combining components set forth in
Examples P-R in Table 4. The amounts are based on weight percent of the total molding
composition.

[0198] Molding compositions P-R can be used to form the gummy shell compositions
(with or without center filling). Molding compositions P-R are dry mixed and dried to a
desired moisture level and placed in a tray or mold. Impressions of a desired shape are then
stamped into the molding composition. Any of the gummy candy shell compositions of E-J
are filled into the resulting impression. For example, it may be advantageous to fill gummy
candy shell compositions E, F, and I into molds formed by making impressions with molding
composition P to aid in the formation of an intrinsic moisture resistant barrier layer.
Similarly, it may be advantageous to fill gummy candy shell compositions H and J into molds
formed by making impressions with molding composition Q to aid in the formation of an
intrinsic moisture resistant barrier layer. After the gummy candy shell reaches the desired
firmness, the confectionery or chewing gum base is separated from the molding composition
and further processed.
[0199] The aqueous wetting syrup is prepared by combining components set forth in
Examples S and T in Table 5. The amounts are based on weight percent of the total aqueous
wetting syrup composition.


[0200] The aqueous wetting syrup of Example S is prepared by heating the water to at
least 35°C, then adding the dextrin and sugar to the water. The temperature is maintained at
about 35°C and the combination of dextrin, sugar and water is mixed until homogenous,
creating the wetting syrup. The wetting syrup is then applied to the surface of the
confectionery composition by atomized spray. In alternative methods, the syrup may be
applied by enrobing based methods, tumbling, dipping and/or painting. The wetted
confectionery composition is then dried under ambient or drying conditions until the surface
of the wetted confectionery composition reaches a desired tackiness. A coating composition
as described above is then applied to the surface of the wetted confectionery. The coated
confectionery composition is then dried and packaged.
[0201] The aqueous wetting syrup of Example T is prepared by heating the water to
about 20 °C-80 °C, then adding the water-based shellac, sugar and hydrocolloid. The
combination of water-based shellac, sugar, hydrocolloid and water is mixed until
homogenous, creating the wetting syrup. The wetting syrup is then applied to the surface of
the confectionery composition by atomized spray. In alternative methods, the syrup may be
applied by enrobing based methods, tumbling, dipping and/or painting. The wetted
confectionery composition is then dried under ambient or drying conditions until the surface
of the wetted confectionery composition reaches a desired tackiness. A coating composition
as described above is then applied to the surface of the wetted confectionery. The coated
confectionery composition is then dried and packaged.
[0202] The aqueous wetting syrups described herein may be optionally applied to any
of the confectionery compositions described above.

[0203] The non-aqueous wetting syrup is prepared by combining components set
forth in Examples U-X in Table 6. The amounts are based on weight percent of the total
non=aqueous wetting syrup composition.

[0204] The non-aqueous wetting syrups of Examples U-X are prepared by heating the
ingredient having the largest % by weight to at least 35°C, then adding the remaining
ingredients to the ingredient having the largest % by weight. The temperature is maintained
at about 35°C and the combination mixed until homogenous, creating the wetting syrup. The
wetting syrup is applied to the surface of the confectionery composition by atomized spray.
In alternative methods, the wetting syrup may be applied by enrobing based methods,
tumbling, dipping and/or painting. The wetted confectionery composition is then dried under
ambient or drying conditions until the surface of the wetted confectionery composition
reaches a desired tackiness. A coating composition as described above is then applied to the
surface of the wetted confectionery. The coated confectionery composition is then dried and
packaged.
[0205] A solvent based shellac is also used as a wetting syrup. The wetting syrup is
applied to the surface of the confectionery composition by atomized spray. In alternative
methods, the wetting syrup may be applied by enrobing based methods, tumbling, dipping
and/or painting. The wetted confectionery composition is then dried under ambient or drying
conditions until the surface of the wetted confectionery composition reaches a desired
tackiness. A coating composition as described above is then applied to the surface of the
wetted confectionery. The coated confectionery composition is then dried and packaged.

[0206] The non-aqueous wetting syrups described herein may be optionally applied to
any of the confectionery compositions described above.
Example 2: Center-fill Chewing Gum Composition with Participate Acidic Coating
[0207] . The center-fill chewing gum composition is prepared by combining the
components as set forth in Examples A-D in Table 1 (center fill compositions), with any of
the chewing gum compositions of Y-FF in Table 7 (chewing gum region compositions), and
K-O in Table 3 (coating compositions).
[0208] The gum region composition is prepared by combining the components as set
forth in Examples Y-FF in Table 7. The amounts included are based on the weight percent of
the total gum region composition.


(0209] The compositions for the gum regions are prepared by first combining talc,
where present, with the gum base under heat at about 85°C. This combination is then mixed
with the bulk sweeteners, lecithin, and sweetener syrups for six minutes. The flavor blends
which include a pre-mix of the flavors and cooling agents are added and mixed for 1 minute.
Finally, the acids and intense sweeteners are added and mixed for 5 minutes.
[0210] Any of the center-fill compositions of Examples A-D are incorporated into
any of the chewing gum compositions of Y-FF and then any of the coating compositions of
Examples K-O are applied to the exterior. The center-fill is added in an amount from about
5% by weight to about 25% by weight of the total composition. The chewing gum
composition is added in an amount from about 70% by weight to about 90% by weight of the
total composition and the coating is added in an amount from about 5% by weight to about
15% by weight of the total composition.
[0211] The gum region and center-fill compositions are then extruded together and
formed into tablets by the process described above in paragraphs [0165] to [0171]. The gum
pieces each have a total weight of approximately 2.2g. In the final gum pieces, the gum
region is about 62% by weight, the liquid-fill is about 8% by weight, and the coating is about
30% by weight.
[0212] The molding compositions or wetting compositions as described above may be
optionally applied to any of the chewing gum compositions described above.
Example 3: Chewing Gum Composition with Acidic Particulate Coating
[0213] The chewing gum composition is prepared by combining the components as
set forth in GG-NN in Table 8 (chewing gum compositions) and K-O in Table 3 (coating
compositions).
[0214] The gum composition is prepared by combining the components as set forth in
Examples GG-NN in Table 8. The amounts included are based on the weight percent of the
total gum region composition.


[0215] The compositions for the chewing gums are prepared by first combining talc,
where present, with the gum base under heat at about 85°C. This combination is then mixed
with the bulk sweeteners, lecithin, and sweetener syrups for six minutes. The flavor blends
which include a pre-mix of the flavors and cooling agents are added and mixed for 1 minute.
Finally, the acids and intense sweeteners are added and mixed for 5 minutes.
[0216] Any of the coating compositions of Examples K-O are applied to the exterior
of any of the chewing gum compositions of GG-NN as described above. The chewing gum
composition is added in an amount from about 85% by weight to about 95% by weight of the
total composition and the coating is added in an amount from about 5% by weight to about
15% by weight of the total composition.
[0217] The molding compositions or wetting compositions as described above may be
optionally applied to any of the chewing gum compositions described above.

WE CLAIM:
1. A coating composition comprising:
an acid blend comprising lactic acid, tartaric acid, and fumaric acid.
2. The coating composition of claim 1, wherein said acid blend has a particle size
range of from about 25 microns to about 710 microns.
3. The coating composition of claim 1, wherein at least one of said lactic acid,
tartaric acid, fumaric acid or combinations thereof are encapsulated.
4. The coating composition of claim 3, wherein said encapsulated acid is
encapsulated by a water soluble or a water insoluble encapsulating material.
5. The coating composition of claim 1, wherein said coating composition is in
particulate form.
6. The coating composition of claim 1, further comprising a saccharide, a polyol, or
a combination thereof.
7. The coating composition of claim 6, wherein said saccharide, said polyol, or said
combination is in crystalline form.
8. The coating composition of claim 1, wherein said acid blend comprises
(i) lactic acid in an amount from about 50% to about 65% by weight of said
acid blend;
(ii) tartaric acid in an amount from about 30% to about 45% by weight of said
acid blend; and
(iii) fumaric acid in an amount from about 1 % to about 10% by weight of said
acid blend.

9. The coating composition of claim 1, wherein said acid blend is present in an
amount from about 5% to about 20% by weight of said coating composition.
10. A confectionery composition comprising:

(a) a first region comprising a confectionery region; and
(b) a second region comprising an acid blend comprising lactic acid, tartaric
acid, and fumaric acid,
wherein said second region at least partially surrounds or at least partially
adjacent to said first region.
11. The confectionery composition of claim 10, wherein said second region is in
particulate form.
12. A confectionery composition comprising:

(a) a first region comprising a confectionery region; and
(b) a second region comprising a coating composition in a particulate form
and at least one encapsulated ingredient,
wherein said second region at least partially surrounds or at least partially
adjacent to said first region.
13. The confectionery composition of any of claims 10, 11 or 12, further comprising
an intrinsic moisture resistant barrier layer between said first region and said second
region.
14. A confectionery composition comprising:

(a) a first region;
(b) a second region comprising a confectionery region, said second region at
least partially surrounding or at least partially adjacent to said first region;
and

(c) a third region comprising an acid blend comprising lactic acid, tartaric
acid, and fumaric acid,
wherein said third region at least partially surrounds or at least partially adjacent
to said second region.
15. A method of making a confectionery composition comprising the steps of:
(a) providing a confectionery base composition;
(b) forming said confectionery base composition into a shape having an
exterior surface;
(c) providing a coating composition, wherein said coating composition
comprises an acid blend comprising lactic acid, tartaric acid, and fumaric acid;
and
(d) applying said coating composition to the exterior surface of said shaped
confectionery base composition.
16. The method of claim 15, further comprising the step of forming an intrinsic
moisture resistant barrier layer located in between said confectionery base composition
and said coating composition.
17. The method of claim 15, further comprising a step of applying a wetting syrup to
the exterior surface of said confectionery base composition prior to applying said coating
composition to the exterior surface of said shaped confectionery base composition.

The present invention relates to coating compositions, products containing the same and methods for preparing.
More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions
may be in particulate form and include at least one encapsulated ingredient.