Multilayered sugar free mannitol confectionery and methods of making same

Abstract

Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.

What is claimed is: 
     
         1 . A multilayered confectionery, comprising:
 at least one candy layer comprising a mixture comprising   a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,   a fat, and   a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup, the fondant portion is present in an amount of about 10.0 to about 15.0% w/w of the at least one candy layer,   wherein the at least one candy layer comprises crystalline particles of mannitol, and has a chewy texture; and
 at least one chewing gum layer comprising an elastomer. 
   
     
     
         2 . The multilayered confectionery of  claim 1 , wherein the confectionery comprises about 20 to about 40% w/w of the at least one candy layer and about 60 to about 80% w/w of the at least one chewing gum layer based on the combined weight of the at least one candy layer and the at least one chewing gum layer. 
     
     
         3 . The multilayered confectionery of  claim 1 , comprising alternating layers of the at least one candy layer and the at least one chewing gum layer. 
     
     
         4 . The multilayered confectionery of  claim 1 , comprising one candy layer encased between two chewing gum layers such that the one candy layer is in the center and is visible on all but two faces of the multilayered confectionery. 
     
     
         5 . The multilayered confectionery of  claim 1 , comprising one chewing gum layer encased between two candy layers such that the one chewing gum layer is in the center and is visible on all but two faces of the multilayered confectionery. 
     
     
         6 . The multilayered confectionery of  claim 1 , comprising two candy layers encased between three chewing gum layers in an alternating fashion where a centermost layer and the outside layers are chewing gum layers. 
     
     
         7 . The multilayered confectionery of  claim 1 , comprising two chewing gum layers encased between three candy layers in an alternating fashion where a centermost layer and the outside layers are candy layers. 
     
     
         8 . The multilayered confectionery of  claim 1 , wherein the multilayered confectionery has a length (l), width (w), and height (h) where a center layer is only visible from the surface defined by the length and width and the surface defined by the width and height, where l>w≧h or l≧w>h. 
     
     
         9 . The multilayered confectionery of  claim 1 , wherein the multilayered confectionery has a length (l), width (w), and height (h) where a center layer is only visible from the surface defined by the length and height and the surface defined by the width and height, where l>w≧h or l≧w>h. 
     
     
         10 . The multilayered confectionery of  claim 1 , wherein the multilayered confectionery has a length (l), width (w), and height (h) where a center layer is only visible from the surface defined by the length and height and the surface defined by the length and width, where l>w≧h or l≧w>h. 
     
     
         11 . The multilayered confectionery of  claim 1 , wherein the at least one candy layer and the at least one chewing gum layer are in a jelly roll configuration where all of the layers are visible from a cross section of the multilayered confectionery. 
     
     
         12 . The multilayered confectionery of  claim 1 , wherein the at least one candy layer and the at least one chewing gum layer are in discrete concentric layers where all of the layers are visible from a cross section of the multilayered confectionery. 
     
     
         13 . The multilayered confectionery of  claim 1 , wherein the total amount of mannitol and hydrogenated starch hydrolysate syrup present in the at least one candy layer is about 70 to about 90% w/w of the at least one candy layer. 
     
     
         14 . The multilayered confectionery of  claim 1 , wherein the total amount of mannitol is about 6 to about 30% w/w of the at least one candy layer. 
     
     
         15 . The multilayered confectionery of  claim 1 , wherein the amount of mannitol from the base portion is about 8.0 to about 12.0% w/w of the at least one candy layer, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 70.0 to about 74.0% w/w of the at least one candy layer. 
     
     
         16 . The multilayered confectionery of  claim 1 , wherein the mannitol is present in an amount of about 35 to about 60% w/w (dry) of the fondant, hydrogenated starch hydrolysate syrup is present in an amount of about 20 to about 33% w/w (dry) of the fondant; and sorbitol syrup is present in an amount of about 20 to about 33% w/w (dry) of the fondant. 
     
     
         17 . The multilayered confectionery of  claim 1 , wherein the fondant is present in an amount of about 10.0 to about 12.0% w/w of the at least one candy layer. 
     
     
         18 . The multilayered confectionery of  claim 1 , wherein the at least one candy layer has a moisture content of about 6.0 to about 8.0% w/w. 
     
     
         19 . The multilayered confectionery of  claim 1 , wherein the at least one candy layer further comprises a texturizing agent or an emulsifier. 
     
     
         20 . The multilayered confectionery of  claim 1 , wherein the at least one candy layer further comprises one or more ingredients selected from an additional sweetener, a sensate, a flavor, a color, a functional ingredient, a gas, an abrasive, particles of a second confectionery, a food acid or salt thereof, or a combination thereof.