A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from about 1% to about 15% fat with m.p. above 22.degree. C. and about 0.1% to about 10% whipping agent dispersed in a water-soluble, sweet-tasting chewy candy matrix which forms about 55% to about 90% of the blend. The center filling has a chewing consistency similar to that of the casing so that at first bite through the confection the center filling is not readily distinguishable. The center filling imparts prolonged release of sweetness and of flavor (when present in the center filling) and an improved size perception as compared with chewing gum items of similar size.
The present invention relates to a process for obtaining agar-agar that can be solubilized quickly in water at a temperature higher than its gelling temperature. It consists of using the classical agar-agar in the form of dried powder or dehydrated agar gel granules obtained after the operation of mechanical pressing or of freeze-thawing, to pass through a single-screw or twin screw extruder in mixture with water principally and other products such as the Locust Been Gum, the Guar Gum, Sugar, Peptones . . . or dispersants like the Metarine, fatty acids or organic silicones. Such process allows to produce at a reduced price, an agar-agar with properties of instantaneous dissolution in hot water at a temperature higher than its gelling temperature.
The present invention provides a chewable confectionery product having a core and an outer shell wherein said core and said outer shell have different chew textures and (a) said core comprises a chewing gum composition comprising a chewing gum base, sweetener, softener and flavorant; and, (b) said outer shell comprises a nougat-like confectionery composition comprising a sweetener, whipping agent and a fat content of 0 to 7 percent by weight of said composition. The present invention also provides methods for preparing said chewable confectionery product.
A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.
The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusion formed of a second confectionery. The center inclusion is partially embedded in the base unit and extends above the top of the base unit. The center inclusion is set in, as viewed from the top, from any side of the base unit. The first confectionery has a different composition and preferably has a different texture than the second confectionery. In one preferred embodiment, a plurality of base units are shearably joined.
