Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery

Abstract

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

1 . A multilayered confectionery, comprising:
 at least one chewing gum layer comprising an elastomer; and   at least one candy layer comprising a mixture comprising a.), b.), c.), or d.), wherein
 a.) a cooked base portion comprising about 8 to about 15% w/w (dry) mannitol based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and 
 a fondant portion comprising about 47 to about 65 w/w % (dry) mannitol based on the total weight of the fondant portion, about 15 to about 28 w/w % (dry) hydrogenated starch hydrolysate syrup based on the total weight of the fondant portion, water, and about 15 to about 28 w/w % (dry) sorbitol syrup based on the total weight of the fondant portion; 
 wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the candy layer; 
   wherein the candy layer comprises a moisture content of about 4.5 to about 8.0%; and
 wherein the candy layer is a chewy candy; 
 b.) a cooked base portion comprising about 18 to about 48% w/w (dry) isomalt GS based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and 
 a fondant portion comprising about 57 to about 77 w/w % (dry) isomalt GS based on the total weight of the fondant portion, a hydrogenated starch hydrolysate syrup, water, and optionally further comprising a sorbitol syrup; 
 wherein the candy layer comprises a moisture content of about 4.3 to about 8.8%; and 
 wherein the candy layer is a chewy candy; 
 c.) a cooked base portion comprising about 3 to about 48% w/w (dry) erythritol based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and 
 a fondant portion comprising about 57 to about 77 w/w % (dry) erythritol based on the total weight of the fondant portion, a hydrogenated starch hydrolysate syrup, water, and optionally further comprising a sorbitol syrup; 
 wherein the candy layer comprises a moisture content of about 4.5 to about 9.0%; and 
 wherein the candy is a chewy candy; or 
 d.) a cooked base portion comprising about 1 to about 15% w/w (dry) xylitol based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and 
 a fondant portion comprising about 90 to about 100 w/w % (dry) xylitol based on the total weight of the fondant portion, optionally a hydrogenated starch hydrolysate syrup, water, and optionally further comprising a sorbitol syrup; 
 wherein the candy layer comprises a moisture content of about 4.5 to about 9.0%; and 
 wherein the candy layer is a chewy candy. 
   
     
     
         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
 for a.) the cooked base portion comprising mannitol, the cooked base portion comprises about 85 to about 92% w/w (dry) hydrogenated starch hydrolysate syrup based on the total weight of the base portion; and   the fondant portion comprises about 15 to about 28% w/w (dry) hydrogenated starch hydrolysate syrup, and 15 to about 28% w/w (dry) sorbitol syrup, both amounts based on the total weight of the fondant portion;   for b.) the cooked base portion comprising isomalt GS, the cooked base portion comprises about 52 to about 82% w/w (dry) hydrogenated starch hydrolysate syrup based on the total weight of the base portion; and   the fondant portion comprises about 11 to about 23% w/w (dry) hydrogenated starch hydrolysate syrup, and 11 to about 23% w/w (dry) sorbitol syrup, both amounts based on the total weight of the fondant portion;   for c.) the cooked base portion comprising erythritol, the cooked base portion comprises about 52 to about 97% w/w (dry) hydrogenated starch hydrolysate syrup based on the total weight of the base portion; and   the fondant portion comprises about 11 to about 23% w/w (dry) hydrogenated starch hydrolysate syrup, and 11 to about 23% w/w (dry) sorbitol syrup, both amounts based on the total weight of the fondant portion; or   for d.) the cooked base portion comprising xylitol, the cooked base portion comprises about 85 to about 99% w/w (dry) hydrogenated starch hydrolysate syrup based on the total weight of the base portion; and   the fondant portion comprises about 0.1 to about 10% w/w (dry) hydrogenated starch hydrolysate syrup based on the total weight of the fondant portion.   
     
     
         14 . The multilayered confectionery of  claim 1 , wherein the total amount of a cooked base portion present in the candy layer is about 68 to about 78% w/w of the candy layer. 
     
     
         15 . The multilayered confectionery of  claim 1 , wherein the candy layer further comprises a texturizing agent, a fat, an emulsifier, 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. 
     
     
         16 . The multilayered confectionery of  claim 1 , wherein
 for a.) the amount of mannitol from the base portion is about 8 to about 10% w/w (dry) based on the total weight of the base portion, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 80 to about 92% w/w (dry) based on the total weight of the base portion;   wherein amount of mannitol from the fondant portion is about 50 to about 62% w/w (dry) based on the total weight of the fondant portion; the amount of hydrogenated starch hydrolysate syrup from the fondant portion is about 17 to about 25% w/w (dry) based on the total weight of the fondant portion; and the amount of sorbitol syrup from the fondant portion is about 17 to about 25% w/w (dry) based on the total weight of the fondant portion; and   wherein the candy layer further comprises   a texturizing agent in an amount of about 1.0 to about 2.0% w/w of the candy layer;   a fat having a melting point of about 35 to about 40° C. in an amount of about 3.0 to about 4.0% w/w of the candy layer;   lecithin in an amount of about 0.01 to about 0.1% w/w of the candy layer;   glyceryl monostearate in an amount of about 0.1 to about 0.4% w/w of the candy layer; and   wherein the candy layer comprises a moisture content of about 5.5 to about 7.0%;   for b.) the amount of isomalt GS from the base portion is about 22 to about 45% w/w (dry) based on the total weight of the base portion, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 55 to about 78% w/w (dry) based on the total weight of the base portion;   wherein amount of isomalt GS from the fondant portion is about 61 to about 73% w/w (dry) based on the total weight of the fondant portion; the amount of hydrogenated starch hydrolysate syrup from the fondant portion is about 13 to about 21% w/w (dry) based on the total weight of the fondant portion; and the amount of sorbitol syrup from the fondant portion is about 13 to about 21% w/w (dry) based on the total weight of the fondant portion; and   wherein the candy layer further comprises   a texturizing agent in an amount of about 1.0 to about 2.0% w/w of the candy layer;   a fat having a melting point of about 35 to about 40° C. in an amount of about 3.0 to about 4.0% w/w of the candy layer;   lecithin in an amount of about 0.01 to about 0.1% w/w of the candy layer;   glyceryl monostearate in an amount of about 0.1 to about 0.4% w/w of the candy layer; and   wherein the candy layer comprises a moisture content of about 5.5 to about 7.0%;   for c.) the amount of erythritol from the base portion is about 10 to about 38% w/w (dry) based on the total weight of the base portion, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 62 to about 90% w/w (dry) based on the total weight of the base portion;   wherein amount of erythritol from the fondant portion is about 61 to about 73% w/w (dry) based on the total weight of the fondant portion; the amount of hydrogenated starch hydrolysate syrup from the fondant portion is about 13 to about 21% w/w (dry) based on the total weight of the fondant portion; and the amount of sorbitol syrup from the fondant portion is about 13 to about 21% w/w (dry) based on the total weight of the fondant portion; and   wherein the candy layer further comprises   a texturizing agent in an amount of about 1.0 to about 2.0% w/w of the candy layer;   a fat having a melting point of about 35 to about 40° C. in an amount of about 3.0 to about 4.0% w/w of the candy layer;   lecithin in an amount of about 0.01 to about 0.1% w/w of the candy layer;   glyceryl monostearate in an amount of about 0.1 to about 0.4% w/w of the candy layer; and   wherein the candy layer comprises a moisture content of about 5.5 to about 7.0%; or   for d.) the amount of xylitol from the base portion is about 3 to about 12% w/w (dry) based on the total weight of the base portion, and the amount of hydrogenated starch hydrolysate syrup from the base portion is about 88 to about 97% w/w (dry) based on the total weight of the base portion;   wherein amount of xylitol from the fondant portion is about 92 to about 99% w/w (dry) based on the total weight of the fondant portion; the amount of hydrogenated starch hydrolysate syrup from the fondant portion is about 1 to about 8% w/w (dry) based on the total weight of the fondant portion; and   wherein the candy layer further comprises   a texturizing agent in an amount of about 1.0 to about 2.0% w/w of the candy layer;   a fat having a melting point of about 35 to about 40° C. in an amount of about 3.0 to about 4.0% w/w of the candy layer;   lecithin in an amount of about 0.01 to about 0.1% w/w of the candy layer;   glyceryl monostearate in an amount of about 0.1 to about 0.4% w/w of the candy layer; and   wherein the candy layer comprises a moisture content of about 5.5 to about 7.0%.   
     
     
         17 . The multilayered confectionery of  claim 14 , wherein the water activity of the candy layer is within about 10% of the water activity of the first and second chewing gum layer.