Taste modified hard confectionery compositions containing functional ingredients

Abstract

The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils.

1 . A hard boiled candy composition comprising
 a confectionery base;   at least one mineral or mineral salt, having an unpleasant mouthfeel in the form of a tingling sensation, bitterness, or astringency; and   from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils said amount being effective to suppress said in the form of a tingling sensation, bitterness, or astringency of said mineral or mineral salt.   
     
     
         2 . The candy composition according to  claim 1  wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof. 
     
     
         3 . The candy composition according to  claim 2  wherein the mineral or mineral salt is zinc or a zinc salt. 
     
     
         4 . The candy composition according to  claim 1  wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil. 
     
     
         5 . The candy composition according to  claim 4  wherein the partially hydrogenated vegetable oil is cottonseed oil. 
     
     
         6 . The candy composition according to  claim 1  wherein the partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 
     
     
         7 . The candy composition according to  claim 6  wherein the partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 
     
     
         8 . The candy composition according to  claim 1  wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from about 1/1 to about 1/0.1. 
     
     
         9 . The candy composition according to  claim 8  wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6 to 1.0/0.15. 
     
     
         10 . A hard boiled candy composition consisting essentially of:
 a confectionery base comprised of a mixture of at least one sugar and at least one carbohydrate bulking agent which is kept in an amorphous or glassy condition;   a mineral or mineral salt, having an unpleasant mouthfeel in the form of a tingling sensation, bitterness, or astringency; and   an amount of one or more partially hydrogenated vegetable oils effective to suppress the tingling sensation, bitterness, or astringency of the mineral or mineral salt.   
     
     
         11 . The candy composition according to  claim 10  wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof. 
     
     
         12 . The candy composition according to  claim 11  wherein the mineral or mineral salt is zinc or a zinc salt. 
     
     
         13 . The candy composition according to  claim 10  wherein the partially hydrogenated vegetable oil is present at about 0.5% to about 5.0%. by weight of said composition. 
     
     
         14 . The candy composition according to  claim 10  wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil. 
     
     
         15 . The candy composition according to  claim 14  wherein the partially hydrogenated vegetable oil is cottonseed oil.