Fortified confectionery delivery systems and methods of preparation thereof

Abstract

Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products include at least one reducing sugar and one non-reducing sugar in a weight ratio of about 1:0.2 to about 1:1 reducing sugar:non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt. % to 45 wt. % of a fortifying component while maintaining a smooth and soft texture.

That which is claimed is:  
     
         1 . A chewy confectionery composition comprising from about 0.2 wt. % to about 45 wt. % of a fortifying component comprising a vitamin source, a mineral source, or a mixture thereof; from about 3 to about 18 wt. % of a fat; and from about 40 wt. % to about 70 wt. % of a carbohydrate comprising at least one reducing sugar and at least one non-reducing sugar, wherein said reducing sugar: non-reducing sugar ratio ranges from about 1:0.2 to about 1:1.  
     
     
         2 . A composition according to  claim 1  wherein said reducing sugar: non-reducing sugar is in 10 a range of from about 1:0.3 to about 1:0.8.  
     
     
         3 . A composition according to  claim 2  wherein said non-reducing sugar is sucrose and said reducing sugar is selected from the group consisting of corn syrup, high fructose corn syrup, corn syrup solid, high maltose corn syrup, fructose and mixtures thereof and said ratio of reducing sugar: non-reducing sugar is within a range of 1:3 to 1:4.  
     
     
         4 . A composition according to  claim 3  wherein said carbohydrate is present in an amount ranging from 50 to 60 wt. %.  
     
     
         5 . A composition according to  claim 4  wherein said fortifying component comprises calcium present in an amount ranging from about 2 to about 32 wt. %.  
     
     
         6 . A composition according to  claim 5  wherein said calcium is supplied by a calcium source 20 selected from the group consisting of calcium carbonate, calcium citrate, calcium phosphate, calcium lactate, calcium gluconate, calcium fumarate, calcium aspartate, tricalcium citrate tetrahydrate, and mixtures thereof.  
     
     
         7 . A composition according to  claim 6  wherein said calcium is calcium carbonate.  
     
     
         8 . A composition according to  claim 1  wherein said fortifying component comprises calcium carbonate present in an amount ranging from about 0.4 to about 32 wt. %.  
     
     
         9 . A composition according to  claim 8  wherein said calcium carbonate is present in an amount ranging from 12.5 wt. % to 32 wt. % calcium carbonate and said calcium carbonate has a media particle size of from about 2 to about 10 microns.  
     
     
         10 . A composition according to  claim 9  wherein said fortifying component further comprises vitamin D, vitamin K, and a magnesium source.  
     
     
         11 . A composition according to  claim 10  wherein said magnesium source selected from the group consisting of magnesium oxide, magnesium phosphate, magnesium carbonate, and combinations thereof and said fortifying component further comprises zinc, boron, and fluoride, manganese, copper, silicon and said vitamin K is vitamin K1.  
     
     
         12 . A composition according to  claim 11  wherein said magnesium is a magnesium phosphate present in an amount ranging from 4.8 wt. % to about 23.9 wt. %.  
     
     
         13 . A composition according to  claim 11  wherein magnesium phosphate is present in an amount ranging from 4.8 to 12 wt. %; calcium carbonate is present in an amount ranging from about 12.5 to 32 wt. %; said protein is present in an amount ranging from 1 to 4 wt. %; vitamin K1 is present in an amount ranging from 0.0001 to 0.0003 wt. %; and said carbohydrate component is present in an amount ranging from 50 to 60 wt. %.  
     
     
         14 . A composition according to  claim 13  wherein said further comprises zinc sulfate, manganese sulfate, cupric sulfate, sodium fluoride, silicon dioxide, sodium borate, or a mixture thereof.  
     
     
         15 . A composition according to  claim 14  wherein said fat is selected from the group consisting of hardened vegetable oil; cocoa butter; milk fat; butter oil, butter; hydrogenated soybean oil, hydrogenated vegetable oils, and combinations thereof present in an amount ranging from 3 to 15 wt. %; said protein comprises a milk based protein milk component selected from the group consisting of sweetened condensed skim milk, condensed whole milk, evaporated milk, milk protein concentrate, total milk protein, or mixtures thereof in an amount ranging from 2 to 4 wt. %; and said carbohydrate comprises a combination of sucrose and reducing sugar selected from a group consisting of corn syrup, high fructose corn syrup, corn syrup solid, high maltose corn syrup, fructose, invert sugar, and mixtures thereof in an amount ranging from 50 to 60 wt. %.  
     
     
         16 . A composition according to  claim 1  wherein said fortifying component is present in an amount ranging from 0.2 wt. % to about 40 wt. %, and wherein said composition exhibits a water activity (Aw) of below about 0.65.  
     
     
         17 . A chewy confectionery composition comprising from about 0.2 wt. % to about 45 wt. % of a fortifying component comprising a vitamin source, a mineral source, or a mixture thereof; from about 40 wt. % to about 70 wt. % of a carbohydrate comprising at least one reducing sugar and one non-reducing sugar and wherein said composition exhibits a water activity (Aw) of below about 0.65 and said confectionery has substantially no crystals with a particle size greater than 35 microns.  
     
     
         18 . A composition according to  claim 17  wherein said composition has a shelf life of up to about 365 days and said carbohydrate comprises a sucrose and a non-reducing sugar selected from the group consisting of a 42 DE corn syrup; a 62/63 DE corn syrup; a high fructose corn syrup, a 42 DE high maltose corn syrup, a fructose and combinations thereof.  
     
     
         19 . A composition according to  claim 18  wherein said fortifying component comprises a calcium carbonate present in an amount ranging from 12.5 to 32 wt. %.  
     
     
         20 . A composition according to  claim 19  wherein said fortifying component further comprises from 4.8 to 12 wt. % of magnesium phosphate and an Aw between 0.4 to about 0.55.  
     
     
         21 . A fruit flavored chewy confectionery composition comprising from about 0.2 wt. % to about 65 wt. % of a fortifying component comprising a vitamin source, a mineral source, or a mixture thereof; from about 3 to about 18 wt. % of a fat; from about 40 wt. % to about 70 wt. % of a carbohydrate and from about 0.1 wt. % to 2 wt. % of an encapsulated citric acid.  
     
     
         22 . A composition according to  claim 21  wherein said fortifying component comprises calcium carbonate present in an amount ranging from 12.5 to 32 wt. % and said carbohydrate comprises at least one reducing sugar and one non-reducing sugar and said reducing sugar: non-reducing sugar ratio is in a range of from about 1:0.2 to about 1:1.  
     
     
         23 . A composition according to  claim 22  wherein said calcium carbonate has a media particle size of from about 2 to about 10 microns.  
     
     
         24 . A chewy confectionery comprising from about 0.2 wt. % to about 45 wt. % of a fortifying component, from about 3 to about 18 wt. % of a fat; from about 40 wt. % to about 70 wt. % of a carbohydrate comprising from about 10 to 50 wt. % of an oligosaccharide, a polysaccharide or a mixture thereof and from about 50 to about 90% of a monosaccharide, a disaccharide, or a combination thereof.  
     
     
         25 . A chewy confectionery according to  claim 24  wherein said oligosaccharide, polysaccharide or mixture thereof is present in an amount from 20 to 40 wt. %.  
     
     
         26 . A chewy confectionery according to  claim 24  wherein said oligosaccharide, polysaccharide or mixture thereof is present in an amount from 22 to 36 wt. %.  
     
     
         27 . A process for preparing a confectionery composition comprising cooking a confectionery comprising from about 3 to about 18 wt. % of a fat; from about 40 wt. % to about 70 wt. % of a carbohydrate comprising at least one reducing sugar and one non-reducing sugar in a ratio of from about 1:0.2 to 1:1 of reducing sugar: non-reducing sugar, and from about 0 to about 10 wt. % of a protein to form a precooked mass; adding from about 0.2 wt. % to about 45 wt. % of a fortifying component to the thus formed precooked mass to form a fortified confectionery product.  
     
     
         28 . A process according to  claim 27  wherein said fortifying component comprises calcium carbonate present in an amount ranging from 12 to 32 wt. %.  
     
     
         29 . A process according to  claim 28  wherein said composition is a fruit flavored chew wherein said fruit flavor is at least partially imparted by the use of an encapsulated citric acid.  
     
     
         30 . A process according to  claim 29  wherein said process further comprises dispersing in an aqueous solution a hydrocolloid selected from the group consisting of carrageenan, locust bean gum, furcellaran, agar, gellan, or mixtures thereof present in an amount ranging from about 0.01 to about 2 wt. %.  
     
     
         31 . A process according to  claim 29  wherein said process further comprises employing from about 0.1 to 5 wt. % protein and from about 0.01 to 0.1 wt. % of a stabilizer agent.  
     
     
         32 . A process according to  claim 31  wherein said fortifying component comprises a calcium salt, a magnesium salt, a zinc salt, a copper salt, vitamin D, and vitamin K.  
     
     
         33 . A process according to  claim 32  further comprising adding an encapsulated citric acid, the to the precooked mass once the mass is has cooled to at least about 175° F.