Powder center filled chewy confectionery providing a varialble sensation profile

Abstract

Disclosed herein are powder center filled chewy confectionery products providing an intense sour then sweet sensory sensation upon chewing.

Description

CDS1648PCT (ID 83385958) POWDER CENTER FILLED CHEWY CONFECTIONERY PROVIDING A VARIALBLE SENSATION PROFILE CROSS REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Application No.63 / 640,517, filed April 30, 2024, and U.S. Provisional Application No.63 / 700,849, filed September 30, 2024, each of which is incorporated herein by reference in its entirety for all purposes. BACKGROUND

[0001] Chewy confectionery containing dissolvable ingredients provide a long-lastingpleasant chew and flavor without the insoluble residue of chewing gum.

[0002] Sugar sanded confectionery, such as the classic gum drop candy, provide apleasant sweetness and crunch, and a fun visual appearance. Such products are often coated with granular sugar providing a certain grittiness when chewed.

[0003] There remains a need in the art for new confectionery and confectioneryformats capable of imparting new texture and flavor sensations. SUMMARY

[0004] In one embodiment, a confectionery product, comprises:a centerfill composition comprising about 6 to about 25 wt% of a food acid based on the total weight of the centerfill composition; a chewy confectionery composition shell surrounding the centerfill composition; and optionally a coating surrounding the chewy confectionery composition shell, the coating comprising a bulk sweetener and a food acid, wherein the confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing and the centerfill imparts the sour sensory sensation.

[0005] In one embodiment, a confectionery product, comprising:a powder centerfill composition comprising a particulate sweetener and about 6 to about 25 wt% of a food acid based on the total weight of the powder centerfill composition; a chewy confectionery composition shell surrounding the powder centerfill composition; and optionally a sanding coating surrounding the chewy confectionery composition shell, the sanding coating comprising a particulate sweetener and a food acid,CDS1648PCT (ID 83385958) wherein the confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing and the centerfill imparts a gritty texture sensation and a sour sensory sensation.

[0006] In another embodiment, a method of preparing the confectionery productcomprises: preparing the chewy confectionery composition shell and the powder centerfill composition; and forming the confectionery product from the chewy confectionery composition shell and the powder centerfill composition.

[0007] The above described and other features are exemplified by the followingdetailed description. DETAILED DESCRIPTION

[0008] Disclosed herein are centerfill chewy confectionery product comprising acenterfill composition comprising about 6 to about 25 wt% of a food acid based on the total weight of the centerfill composition; a chewy confectionery composition shell surrounding the centerfill; and optionally a coating surrounding the chewy confectionery composition shell, the coating comprising a bulk sweetener and a food acid. The confectionery product exhibits a variable sensory sensation due to the centerfill composition, shell, and if present, the coating. For example, chewing the product provides an initial sour sensory sensation imparted by the centerfill and from the coating if present, followed by a sweet sensory sensation with continued chewing, the sweet sensory sensation imparted by the chewy confectionery composition shell. Alternatively, if the product is placed in the mouth without chewing, there is an initial sensory sensation imparted by the coating, followed by a sweet sensory sensation provided by the chewy confectionery composition shell as it dissolves, and as the product continues to dissolve and expose the centerfill, an intense sour sensory sensation is provided by the centerfill. Thus, the product can be ruptured by the teeth during the chew to provide the sour taste when it is desired by the consumer. Within this embodiment, the format of the centerfill can be liquid, solid, or semisolid. Further within this embodiment, the type of coating is not limited and may be any type, including a panned or sanding coating.

[0009] The solid centerfill can include a single, solid mass or it can be a plurality ofsolid particulates, for example, it can be in particulate or powder form. Embodiments comprising a powder centerfill are described in further detail herein. The liquid centerfill composition can have a liquid or syrup-like consistency while the semisolid is softer than the solid centerfill, but does not flow like a liquid. The liquid centerfill can comprise a liquidCDS1648PCT (ID 83385958) carrier that may be aqueous or nonaqueous, for example a fat or edible oil that is liquid at room temperature. The semisolid centerfill can also comprise a fat or edible oil. Both liquid and semisolid centerfills can further comprise a bulk sweetener, an emulsifier, a stabilizer, a hydrocolloid, a high intensity sweetener, a humectant, a flavorant, a colorant, a food acid or salt thereof, or a combination thereof. The liquid centerfill can be an emulsion.

[0010] Further disclosed herein is a centerfill chewy confectionery productcomprising a powder centerfill composition comprising a particulate sweetener and about 6 to about 25 wt% of a food acid based on the total weight of the powder centerfill composition; a chewy confectionery composition shell surrounding the powder centerfill; and optionally a sanding coating surrounding the chewy confectionery composition shell, the sanding coating comprising a particulate sweetener and a food acid. The confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing, where the centerfill is exposed, and the centerfill imparts a gritty texture sensation. In anotherembodiment, the consumer can choose when to experience the sour sensory sensation; forexample, if the product is not chewed but rather allowed to dissolve slowly in the mouth thereby delaying exposure of the centerfill with its high content of food acid. The sensory profile when the product is consumed in this fashion is one of long-lasting sweetness followed by an intense burst of sour taste.

[0011] This powder centerfill provides a grainy texture and sour taste while thechewy confectionery composition shell provides a chewy texture and prolonged sweetness. Upon a first bite through the product, the centerfill imparts a quick, intense sour taste profile with the taste turning to sweet as the consumer continues to chew. The centerfill texture upon chewing is reminiscent of the grittiness, graininess, and crunchiness imparted by sanding coatings such as those prepared from granulated sugar. The chewy confectionery composition shell provides a cohesive, long-lasting chew having a long-lasting sweet flavor after the intense initial sour mouthfeel (pucker) imparted by the centerfill. In certain embodiments, the sanding coating provides an additional gritty texture, and when it contains a food acid it further provides an additional sour taste.

[0012] The powder centerfill composition comprises a particulate sweetener andabout 6 to about 25 wt% of a food acid based on the total weight of the centerfill, specifically about 8 to about 20 wt%, more specifically about 10 to about 18 wt%, and yet more specifically about 12 to about 16 wt% of a food acid.

[0013] The food acid of the powder centerfill can be acetic acid, adipic acid, ascorbicacid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoricCDS1648PCT (ID 83385958) acid, malic acid, oxalic acid, succinic acid, tartaric acid, an alkali metal salt thereof, or a combination thereof. In an embodiment, the food acid of the centerfill is citric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

[0014] The particulate sweetener of the powder centerfill composition can be a sugaralcohol, a saccharide, or a combination thereof.

[0015] In an embodiment, the particulate sweetener of the powder centerfillcomposition is a saccharide. Suitable saccharide particulates include, for example, mono- saccharides, di-saccharides and poly-saccharides such as, but not limited to, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, or a combination thereof. In an embodiment, the saccharide particulates can be crystalline, including crystalline sucrose (sugar).

[0016] In an embodiment, the particulate sweetener of the powder centerfillcomposition is a sugar alcohol. As used herein, the term “sugar alcohol” is interchangeable with “sugar polyol”. The sugar alcohol particulates can be erythritol, galactitol, isomalt (hydrogenated isomaltulose), lactitol, maltitol, mannitol, sorbitol, xylitol, and the like, or a combination thereof. In an embodiment, the sugar alcohol particulates can be crystalline.

[0017] The particle size of the particulate sweetener of the powder centerfillcomposition is sufficient to provide a gritty texture. In an embodiment, the size can be selected such that upon chewing the product the centerfill texture is reminiscent of the grittiness, graininess, and crunchiness imparted by sanding coatings prepared from granulated sugar.

[0018] The particulate sweetener of the powder centerfill composition can have aparticle size which may be measured by any suitable technique in the art, such as sieve analysis, laser diffraction, etc.

[0019] In an embodiment, a particulate sweetener of the powder centerfillcomposition can have a particle size distribution wherein about 5%, specifically about 2.5%, and more specifically about 1% maximum is retained on a US#20 sieve; about 25%, specifically about 35%, and more specifically about 40% minimum is retained on a US#30 and US#40 sieve; about 35%, specifically about 25%, and more specifically about 20% maximum passes through a US#50 sieve; and about 10%, specifically about 5%, and more specifically about 3% maximum passes through a US#80 sieve.

[0020] In an embodiment, a particulate sweetener of the powder centerfillcomposition can have a particle size distribution wherein at least 50% by weight of the particulates are larger than 20 micrometers and smaller than 1000 micrometers, specificallyCDS1648PCT (ID 83385958) wherein at least 50% by weight of the particulates are larger than 100 micrometers and smaller than 900 micrometers, more specifically wherein at least 50% by weight of the particulates are larger than 200 micrometers and smaller than 800 micrometers, yet more specifically wherein at least 50% by weight of the particulates are larger than 300 micrometers and smaller than 700 micrometers, and still yet more specifically wherein at least 50% by weight of the particulates are larger than 400 micrometers and smaller than 600 micrometers.

[0021] In one embodiment, a particulate sweetener of the powder centerfillcomposition can have a particle size distribution where 30-75% by weight of the material has a particle size that is greater than 425 micrometers, optionally further wherein 0-5% by weight has a particle size that is greater than 850 micrometers. Within this embodiment, the particle size can be determined by sieve analysis.

[0022] In an embodiment, the particulate sweetener of the powder centerfillcomposition comprises sugar alcohol or saccharide particulates having a particle size as determined by sieve analysis using seven sieves constructed from woven-wire mesh stacked one on top of another in ascending degrees of coarseness with a collection pan at the bottom. The sieve stack contains U.S. Standard sieves: #12 (1700 micrometers), #16 (1180 micrometers), #20 (850 micrometers), #30 (600 micrometers), #40 (425 micrometers), #50 (300 micrometers), and #80 (180 micrometers). The test material is weighed and placed in the top sieve. The amount of test material is about 50 to about 51 grams. The agitation method and agitation parameters used W.S. Tyler Ro-Tap® Model RX-29 having a horizontal, circular motion and a vertical, tapping motion; 8” diameter test sieves; 278 ±10 oscillations per minute; 1-1 / 8” x 7 / 16” oscillations displacement; 150 ± 10 taps per minute; Fine material setting; testing time of 10 minutes; and ambient temperature. After the nested stack is agitated, the remaining material retained on each sieve is weighed. The results are reported as the weight percentage of material in each sieve size range. The method of this embodiment is referred to as the “Seven Sieve Method”.

[0023] In an embodiment, a particulate sweetener of the powder centerfillcomposition has a particle size distribution where 3-15%, specifically 5-10% by weight has a particle size that is greater than 600 micrometers and smaller than 850 micrometers; 40-80%, specifically 50-70% by weight has a particle size that is greater than 425 micrometers and smaller than 600 micrometers; 15-35%, specifically 20-30% by weight has a particle size that is greater than 300 micrometers and smaller than 425 micrometers; and 0-5% by weight has aCDS1648PCT (ID 83385958) particle size that is greater than 180 micrometers and smaller than 300 micrometers as measured by the Seven Sieve Method.

[0024] In an embodiment, a particulate sweetener of the powder centerfillcomposition has a particle size distribution where 10-30%, specifically 15-25% by weight has a particle size that is greater than 600 micrometers and smaller than 850 micrometers; 30- 70%, specifically 40-60% by weight has a particle size that is greater than 425 micrometers and smaller than 600 micrometers; 10-30% specifically 15-25% by weight has a particle size that is greater than 300 micrometers and smaller than 425 micrometers; and 0-7%, specifically 2-6% by weight has a particle size that is greater than 180 micrometers and smaller than 300 micrometers as measured by the Seven Sieve Method.

[0025] In an embodiment, the powder centerfill composition comprises a weight ratioof particulate sweetener to particulate food acid that is about 80 : 20 to 90 : 10, specifically about 82 : 18 to about 88 : 12, more specifically about 84 : 16 to about 86 : 14. In a further embodiment, the particulate sweetener is a particulate saccharide.

[0026] The powder centerfill composition may optionally further comprise a colorant,a dried fruit, a flavorant, a high intensity sweetener, a processing aid, or a combination thereof. When used, the colorants and flavorants may be dried or encapsulated as described herein.

[0027] Exemplary processing aids for use in the powder centerfill compositioninclude a calcium phosphate (e.g. tricalcium phosphate), a calcium silicate, silicon dioxide, talc, starch, or a combination thereof.

[0028] The dried fruit for use in the powder centerfill composition may be powdered.The flavorant for use in the powder centerfill composition may be a powdered flavor. The flavorant may be free or encapsulated, or combinations of free and encapsulated flavorants may be used.

[0029] By varying the types and amounts of ingredients in the powder centerfillcomposition, specifically the types and amounts of food acid, particulate sweetener, and if present, powdered fruit and flavorant, the sour or sweet taste of the centerfill can be modified.

[0030] The processing aid may be present in the powder centerfill composition in anamount of about 0.1 to about 3 wt% based on the total weight of the powder centerfill composition, specifically about 0.5 to about 2 wt%, and more specifically about 0.8 to about 1.5 wt%.

[0031] The chewy confectionery composition shell surrounding the powder centerfillcomprises a bulk sweetener, a hydrocolloid, a fat, an emulsifier, a humectant, or aCDS1648PCT (ID 83385958) combination thereof. A portion of the bulk sweetener may be used as a seeding agent to promote nucleation and crystallization of the confectionery of a small crystal size to impart desired textural properties.

[0032] The bulk sweetener of the chewy confectionery composition shell can be asaccharide, a sugar alcohol, or a combination thereof. In an embodiment, the bulk sweetener of the chewy confectionery composition shell is a saccharide. Suitable saccharides include, for example, mono-saccharides, di-saccharides and poly-saccharides such as, but not limited to, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof. In a further embodiment, the bulk sweetener is a combination of a particulate saccharide and a saccharide syrup.

[0033] In an embodiment, the bulk sweetener of the chewy confectionerycomposition shell is a sugar alcohol.

[0034] The chewy confectionery composition shell can comprise the bulk sweetenerin an amount of about 65 to about 95wt% based on the total weight of the chewy confectionery composition shell, specifically about 70 to about 90wt%, and yet more specifically about 75 to about 85wt%.

[0035] The chewy confectionery composition shell can comprise a hydrocolloid.Hydrocolloid materials can include naturally occurring materials such as gelatin, plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives. Furthermore, hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, and bacterial gums. Modified natural gums include propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination thereof. Modified celluloses can be included such as microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (MPC), or a combination thereof. In an embodiment, the hydrocolloid is gelatin.

[0036] The chewy confectionery composition shell can comprise the hydrocolloid inan amount of about 0.01 to about 5 wt% based on the total weight of the chewy confectionerycomposition shell, specifically about 0.1 to about 2 wt%, and more specifically about 0.8 to about 1.5 wt%.CDS1648PCT (ID 83385958)

[0037] The chewy confectionery composition shell after production can have amoisture content of about 6.0 to about 7.0 wt% based on the total weight of the chewyconfectionery composition shell, specifically about 6.2 to about 6.8 wt%, and more specifically about 6.4 to about 6.6 wt%.

[0038] The chewy confectionery composition shell can comprise a fat. Exemplaryfats for use in the chewy confectionery composition shell include fats and oils of vegetable origin, animal origin, or a combination thereof. Suitable vegetable fats can include soybean, cottonseed, corn, almond, peanut, sunflower, rapeseed, olive, palm, palm kernel, illipe, shea, coconut, cocoa, cocoa butter, or a combination thereof. The forgoing vegetable fats can be hydrogenated to varying degrees as desired. Suitable animal fats include dairy fats such as milk fat and butter. As used herein, the term “fat” refers to any lipid material and can be solid or liquid at room temperature.

[0039] The chewy confectionery composition shell can comprise the fat in an amountof about 3 to about 8 wt% based on the total weight of the chewy confectionery compositionshell, specifically about 4 to about 7 wt%, and more specifically about 5 to about 6 wt%.

[0040] The chewy confectionery composition shell can comprise an emulsifier.Suitable emulsifiers for use in the chewy confectionery composition shell include distilled monoglycerides, lecithin, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate (glyceryl monostearate), glyceryl laurate, glycerly dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides, caprylic / capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactylates, calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose esters of fatty acids, sucroglycerides, propane- 1,2-diol esters of fatty acids, or a combination thereof.

[0041] In an embodiment, the emulsifier is lecithin.CDS1648PCT (ID 83385958)

[0042] The chewy confectionery composition shell can comprise the emulsifier in anamount of about 0.01 to about 5based on the total weight of the chewy confectionerycomposition shell, specifically about 0.1 to about 3 wt%, and more specifically about 0.2 toabout 1 wt%.

[0043] The chewy confectionery composition shell may further comprise ahumectant. Suitable humectants include glycerin, propylene glycol, sorbitol, sorbitol syrup, or a combination thereof. In an embodiment, the humectant is glycerin. The humectant can be included to maintain the chewy texture of the shell. The amount of the humectant can be adjusted to provide the desired texture and moisture level for the shell while enhancing the shelf life of the product, in part by minimizing moisture migration from the shell to the centerfill.

[0044] The chewy confectionery composition shell can comprise a humectant in anamount of about 0.01 to about 5 wt% based on the total weight of the chewy confectionerycomposition shell, specifically about 0.1 to about 3 wt%, and more specifically about 0.2 toabout 1.5 wt%.

[0045] The chewy confectionery composition shell optionally further comprises acolorant, a flavorant, a food acid or a salt thereof, a high intensity sweetener, or a combination thereof.

[0046] The confectionery composition can optionally further comprise a colorant.Coloring agents (colors, colorants, colorings) for the centerfill and confectionery shell can be used in amounts effective to produce a desired color for the product. Suitable coloring agents include pigments, natural food colors, and dyes suitable for food, drug, and cosmetic applications. In some embodiments, certified colors can include FD&C colorants, FD&C aluminum lakes, or a combination thereof.

[0047] The flavorant (also referred to herein as flavor or flavoring agent) present inthe confectionery shell and optionally the centerfill is not particularly limited and can include liquid flavors, solid flavors, natural, artificial, or a combination thereof. The overall flavor profile of the product may be a sweet flavor, a fruit flavor, a savory flavor, a chocolate or cocoa flavor, a cola flavor, a dairy flavor (milk, butter, cheese, cream, yogurt), a vanilla flavor, a tea or coffee flavor (green tea, oolong tea), a mint flavor (peppermint, spearmint), a spice flavor (anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, juniper berry, ginger, star anise, horseradish, capsicum, nutmeg, wasabi), an herb flavor (thyme, tarragon, dill, nutmeg, basil, marjoram, rosemary, bay leaf), a floral or vegetable flavor (onion, garlic, cabbage, carrot,CDS1648PCT (ID 83385958) celery, mushroom, tomato), a citrus oil, or a combination thereof. Specific flavorants are fruit flavors including apple, apricot, banana, berry, blackberry, blueberry, cherry, citrus, fig, grape, grapefruit, kiwi, lemon, lime, lychee, mango, mangosteen, melon, orange, papaya, pear, peach, pineapple, plum, pomegranate, raspberry, strawberry, tangerine, tropical fruit, watermelon, and the like.

[0048] Other types of flavorants include various aldehydes and esters such ascinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin).

[0049] The flavorant for the confectionery shell can be used in liquid or solid formand the centerfill may comprise flavorant in solid form. When used in solid (dry) form, suitable drying means such as spray drying the oil can be used. Alternatively, the flavorant can be encapsulated, absorbed onto water soluble materials by means known in the art, for example onto cellulose, starch, sugar, maltodextrin, gum arabic, and the like.

[0050] The food acid of the confectionery shell can be acetic acid, adipic acid,ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, an alkali metal salt thereof, or a combination thereof. In an embodiment, the food acid of the centerfill is citric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

[0051] The food acid or salt thereof may be encapsulated or unencapsulated (or“free”). If more than one food acid or salt thereof is used, any combination of encapsulated or unencapsulated ingredients may be used. When used in the centerfill, a portion of all of the food acid or salt thereof may be encapsulated. Portions of encapsulated food acid or salt thereof may be about 5 to about 95 wt% based on the total weight of the free and encapsulated forms, specifically about 10 to about 85 wt%, more specifically about 20 toCDS1648PCT (ID 83385958) about 70 wt%, yet more specifically about 30 to about 60 wt%, even more specifically about 40 to about 50 wt% can be the encapsulated food acid or salt thereof.

[0052] Examples of encapsulating materials / ingredients include fats and edible oils,specifically hydrogenated vegetable oil, fatty acids, fatty acid esters, and the like. Further examples of encapsulating materials / ingredients include polymers or resins, wherein the characteristics of the polymer or resin ingredient control the release profile and the protection of the active ingredient to be encapsulated. In some embodiments, the encapsulating material may be polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactic acid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetate phthalate, polyethylene glycol esters, methacrylic acid-co-methyl methacrylate, polyvinylacetate-vinyl alcohol copolymer or any other ingredient suitable for polymer matrix type encapsulation.

[0053] In a further embodiment, a core of food acid is coated with a salt of a foodacid, specifically coated with a mono-alkali or alkaline earth metal food acid or di-alkali metal food acid. The food acid of the core can be any food acid, e.g., adipic acid, ascorbic acid, citric acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or a combination thereof. The salt of a food acid for the coating can be a mono-alkali metal food acid or di-alkali metal food acid where the food acid is not fully neutralized. For example, monosodium dihydrogen citrate, monopotassium dihydrogen citrate, disodium hydrogen citrate, dipotassium hydrogen citrate, monosodium hydrogen malate, monopotassium hydrogen malate, and the like. Examples of a core of food acid coated with a salt of a food acid include monosodium citrate coated citric acid, monomagnesium citrate coated citric acid, and the like. This type of coated food acid may be used in the product coating, shell, centerfill, or a combination thereof.

[0054] The food acid or salt thereof can be present in the confectionery compositionshell in an amount of about 0.01 to about 20 wt% based on the total weight of the confectionery composition shell, specifically about 0.1 to about 10 wt%, and more specifically about 0.3 to about 1.0 wt%.

[0055] As with the centerfill, the chewy confectionery composition shell canoptionally further comprise a high intensity sweetener. A “high intensity sweetener” as used herein means agents having a sweetness greater than the sweetness of sucrose. In some embodiments, a high intensity sweetener has a sweetness that is at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment the high intensity sweetener is at least 1,000 times that ofCDS1648PCT (ID 83385958) sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis. The high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, protein based sweeteners, or a combination thereof. Without being limited to particular sweeteners, representative categories and examples include: water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkanoic acid ester amides, such as those disclosed in U.S. Pat. No.4,619,834, or a combination thereof; water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or a combination thereof; dipeptide based sweeteners, for example the L- aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S. Pat. No.3,492,131, L-alpha-aspartyl-N-(2,2,4,4- tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L- phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L- phenylalanine; L-aspartyl-L-(l-cyclohexen)-alanine, neotame, or a combination thereof; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides and stevia derived compounds such as but not limited to steviol glycosides such as rebaudiocides including rebaudiocide A, and the like, lo han quo and lo han quo derived compounds such as iso-mogroside V and the like, chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro-1’-deoxysucrose; 4-chloro-4-deoxy-alpha- D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro- 4-deoxy-alpha-D-galactopyranosyl-1-chloro-l-deoxy-beta-D-fructo-furanoside, or 4,1’- dichloro-4,1’-dideoxygalactosucrose; 1’,6’-dichloro1’,6’-dideoxysucrose; 4-chloro-4-deoxy- alpha-D-galactopyranosyl-1,6-dichloro-l,6-dideoxy-beta-D- fructofuranoside, or 4,1’,6’- trichloro-4,1’,6’-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D- galactopyranosyl-6-chloro-6-deoxy-beta-D- fructofuranoside, or 4,6,6’-trichloro-4,6,6’-CDS1648PCT (ID 83385958) trideoxygalactosucrose; 6,1’,6’-trichloro-6,1’,6’-trideoxysucrose; 4,6-dichloro-4,6-dideoxy- alpha-D-galacto-pyranosyl-1,6-dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,1’,6’- tetrachloro4,6,1’,6’-tetradeoxygalacto-sucrose; 4,6,1’,6’-tetradeoxy-sucrose, or a combination thereof; protein based sweeteners such as thaumaoccous danielli, talin, or a combination thereof; and amino acid based sweeteners.

[0056] The high intensity sweetener can be used in a variety of distinct physicalforms, for example those known in the art to provide an initial burst of sweetness and / or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms (e.g., spray dried or powdered), beaded forms, encapsulated forms, or a combination thereof.

[0057] The amount of high intensity sweetener that can be used in the chewyconfectionery composition shell can be about 0.01 to about 6 wt% based on the total weight of the confectionery composition shell, specifically about 1 to about 3 wt%.

[0058] In an embodiment, the confectionery product optionally further comprises asanding coating surrounding the chewy confectionery composition shell. The sanding coating comprises a particulate sweetener, a food acid, or a combination thereof as described herein. In an embodiment, the particulate sweetener of the sanding coating is a saccharide. In a further embodiment, the particulate sweetener of the sanding coating is granulated sugar.

[0059] In an embodiment, the particle size of the sanding coating particulatesweetener is about the same as the particulate sweetener of the powder centerfill composition described above.

[0060] In an embodiment, the sanding coating comprises a combination of aparticulate sweetener and a food acid wherein the particulate sweetener is a saccharide.

[0061] In an embodiment, sanding coating comprises a particulate sweetener and afood acid.

[0062] In an embodiment, the sanding coating composition comprises food acid in anamount of about 1 to about 30 wt% based on the total weight of the sanding coating composition, specifically about 2 to about 15 wt%, and more specifically about 3 to about 10 wt%.

[0063] The sanded coated confectionery product can comprise a total amount of asanding coating composition of about 3 to about 30 wt%, about 5 to about 20 wt%,CDS1648PCT (ID 83385958) specifically about 10 to about 15 wt% based on the total weight of the sanded coated confectionery product.

[0064] Processes for preparing a confectionery product comprising a powdercenterfill composition comprising a particulate sweetener and about 6 to about 25 wt% of a food acid based on the total weight of the centerfill and a chewy confectionery composition shell surrounding the powder centerfill wherein the confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing and the centerfill imparts a gritty texture sensation or sourness, the processes comprising forming a chewy confectionery composition shell composition and a powder centerfill composition, and forming pieces of confectionery product from the chewy confectionery composition shell composition and the powder centerfill composition. In an embodiment, the process comprises co-extruding the chewy confectionery composition shell composition with the powder centerfill composition to form a rope comprising the chewy confectionerycomposition shell encasing the powder centerfill; sizing the rope; molding; and cutting toform individual confectionery product pieces. The resulting pieces can then be wrapped and packaged. Other processing methods to form a centerfilled confectionery may be used.

[0065] The chewy confectionery composition shell can be prepared by cooking acombination of bulk sweetener and water to form a cooked confectionery base. The temperature of cooking to achieve the cooked confectionery base can be about 125 to about 129 °C. Once formed, the cooked confectionery base can be taken off heat and allowed to cool prior to adding a fat and emulsifier with mixing. A hydrated hydrocolloid can be added with mixing, followed by the addition of food acids or colorants, if used. Once the mixture has reduced in temperature to below 100 °C flavorants can be added and, if used, seed crystals can be added with mixing to form a cooked confectionery base. The cooked confectionery base can be cooled to a sufficient temperature where it retains shape (e.g. about 50 °C + / -5 °C). The cooled, cooked confectionery base can be pulled on a puller for a sufficient time to a desired consistency, e.g., about 2 to about 15 minutes, specifically about 4 to about 8 minutes, to form the chewy confectionery composition shell ready to be centerfilled.

[0066] The chewy confectionery composition shell and the centerfilled confectioneryproduct can be prepared by batch processes or continuous processes.

[0067] The confectionery products as described herein have a shelf life of 4 monthsor more, specifically 6 months or more, more specifically 9 months or more, and yet more specifically 12 months or more.CDS1648PCT (ID 83385958)

[0068] The chewy confectionery composition shell contains a certain level ofmoisture. Various strategies were developed to minimize moisture migration between the shell and centerfill as a means to enhance shelf life of the product. Many food acids, and salts thereof, are hygroscopic to varying degrees. In an embodiment, the food acid or salt thereof used to prepare the centerfill can be encapsulated. If there are other ingredients present in the centerfill that are hygroscopic on their own, these may also be used in encapsulated to minimize moisture migration from the shell to the centerfill. Use of encapsulated centerfill ingredients can improve the stability and shelf life of the product. Alternatively, a food acid or salt thereof that is less hygroscopic can be used in place of more hygroscopic food acids or salts thereof.

[0069] In an alternative embodiment, the level of humectant in the chewyconfectionery composition shell can be adjusted to control the potential for moisture migration between the shell and centerfill.

[0070] In another embodiment, the powder centerfill composition may furthercomprise an amount of an anti-caking agent to control moisture that may migrate to the centerfill. The anti-caking agent will trap such moisture as a means to extend the shelf life of the product. Suitable anti-caking agents include silicon dioxide, a calcium phosphate (e.g., tricalcium phosphate), a calcium silicate, and the like.

[0071] In yet another embodiment, powdered sugar may be added to the chewyconfectionery composition shell to control moisture, improve the chewy structure via crystallization, and overall improve shelf life.

[0072] In a further embodiment, the individual confectionery product pieces mayfurther be coated with the sanding coating as described herein. The sanding coating process can comprise providing a plurality of confectionery cores comprising a tacky surface to a coating drum. The surface of the cores can be tackified using steam, heat, application of water, application of a binder solution, or a combination thereof. Once the surface of the pieces are rendered tacky, the sanding coating composition is applied with tumbling to form sanded, centerfill chewy confectionery products.

[0073] The binder solution can include water and a saccharide syrup, a sugar alcoholsyrup, or a hydrocolloid solution (e.g. a gum arabic solution), which is applied to the surface of the core to render it tacky. The binder solution can be applied to the surface using a process such as spraying, dipping, painting, rolling, extruding, panning, or other similar means. An alternate approach is to heat the surface of the confectionery core to soften and render tacky the surface prior to applying the particulate coating composition.CDS1648PCT (ID 83385958)

[0074] Once the coated confectionery has been formed, it can optionally be dried,conditioned, and optionally further packaged using processes and packaging known in the art.

[0075] In further embodiments, the centerfill chewy confectionery productcomprising a centerfill composition; a chewy confectionery composition shell surrounding the centerfill; and a coating surrounding the chewy confectionery composition shell. The type of coating is not limited and may be any type, including a panned coating or sanding coating.

[0076] Suitable panned coatings include hard panned or soft panned coatings. Inparticular embodiments, the panned coating is a soft panned coating.

[0077] As used herein, “soft panned” coatings refer to coatings that provide a soft biteas measured by sensory testing methods. As used herein, “hard panned” coatings refer to coatings that provide a hard or crunchy or crispy bite as measured by sensory testing methods. The confectionery products may be tested by a fully-trained descriptive analysis panel using various methods, for example, the analysis may be conducted using the Spectrum™ method. This method incorporates a trained panel of individuals who measure confectionery compositions for several characteristics, providing a rating for each characteristic. The hardness of the coating may be measured on any scale desired. For example, hardness may be on a ten point scale from 1-10, where a rating of 1 is the softest and a rating of 10 is the hardest. Typically, soft panned coatings have a hardness rating below the rating of hard panned coatings. For example, in one embodiment, a soft panned coated product may have a hardness sensory rating of about 3-4, while hard panned coated product may have a hardness sensory rating of about 7-8.

[0078] Conventional techniques for hard and soft panning technology are described inthe following: “Sugarless Hard Panning”, Robert Boutin, et al., The Manufacturing Confectioner, pp.35-42, November 2004; “Panning Technology, An Overview:”, John Flanyak, The Manufacturing Confectioner, pp.65-74, January 1998; “Crystallization and Drying During Hard Panning”, Richard W, Hartel, The Manufacturing Confectioner, pp.51- 57, February, 1995; “Soft Panning”, Michael J. Lynch, The Manufacturing Confectioner, pp.47-50, November 1987; and “Panning — The Specialist’s Specialty”, Robert D. Walter,Candy & Snack Industry, pp.43-51, December 1974.

[0079] The panned coating composition generally comprises a bulk sweetener andoptionally a hydrocolloid such as gum arabic, starch, or a combination thereof. The panned coating composition may further comprise an additional coating ingredient such as a colorant, a flavorant, a sensate, a food acid or salt thereof, a dried fruit, a high intensity sweetener, or a combination thereof. In certain embodiments, the additional ingredient is encapsulated orCDS1648PCT (ID 83385958) unencapsulated (or “free”). If more than one ingredient is used, the coating may contain any combination of encapsulated or unencapsulated ingredients.

[0080] In particular embodiments, the panned coating is a soft panned coatingcomprising a bulk sweetener, and further comprising a powdered flavorant, a food acid or salt thereof, a powdered fruit, or a combination thereof. In particular embodiments, the panned coating comprises a food acid or salt thereof, specifically an encapsulated food acid or a salt thereof.

[0081] In several embodiments, the colorant, flavorant, sensate, food acid or saltthereof, dried fruit, high intensity sweetener, or a combination thereof may be present in an amount of about 0.05 to about 20 wt% based on the total weight of the panned coating, specifically about 0.1 to about 18 wt%, more specifically about 1 to about 16 wt%, or yet more specifically about 5 to about 15 wt%.

[0082] In further embodiments, the confectionery product is further processed bypolishing with a wax or coated with a glaze. Exemplary waxes and glazes include shellac (confectioner’s glaze), mixtures of mineral oil and wax (e.g., carnauba wax, candelilla wax, etc.), and the like.

[0083] In an embodiment, the confectionery product described herein is not achewing gum; specifically, it is free of chewing gum base. In an embodiment, the confectionery product is free of chewing gum base elastomers and other gum base polymers such as vinyl polymers.

[0084] The features and advantages are more fully shown by the following exampleswhich are provided for purposes of illustration and are not to be construed as limiting the invention in any way. EXAMPLES Example 1: Chewy Confectionery Shell

[0085] Table 1 is directed to Chewy Confectionery Shell formulations where allingredients are in weight percent based on the total weight of the Chewy Confectionery Shell composition. The moisture of the Chewy Confectionery Shell formulations have a target of about 6.65 wt% with a range of about 6 to about 7 wt%. Table 1. Chewy Confectionery Shell Formulations (wt%)CDS1648PCT (ID 83385958)CDS1648PCT (ID 83385958)

[0086] The chewy confectionery shell compositions of Formulations A-F wereprepared by weighing all ingredients and preparing premix solutions of Fat Mix, Gelatin Mix, Acids Solution, and Color Solution. The Gelatin Mix was prepared in lightly warmed waterwith mixing to avoid lumps; the resulting mixture was maintained in a water bath at about 55-60 °C. The Fat Mix was prepared with warming to about 55-60 °C.

[0087] The Cooked Candy Base ingredients are placed in a pot and cooked to about127-129 °C and removed from heat. The Fat Mix is added to the Cooked Candy Base at about 123 °C with mixing. The Gelatin Mix is added to the Cooked Candy Base at about 115 °C with gentle mixing. The Acids Solution and Color Solution are added to the Cooked Candy Base at about 105 °C with mixing. Flavor is added to the Cooked Candy Base at about 90 °C and the Seed Crystal is added at about 83 °C with mixing. The Cooked Candy Base is then poured onto a cooling table and tempered until the mass begins to retain some shape (no longer moving like liquid) (about 50 °C + / -5 °C). The mass is then pulled on a puller for about 6 minutes and cooled to form the Chewy Confectionery Shell. Example 2: Centerfill Formulations

[0088] Table 2 is directed to Centerfill formulations where all ingredients are inweight percent based on the total weight of the Centerfill composition. The Centerfill formulations are prepared by mixing the Centerfill ingredients to form a blend. Table 2. Centerfill Formulations (wt%)Example 3: Centerfill Confectionery Product Formulations

[0089] Table 3 is directed to Centerfill Confectionery Product formulations preparedfrom a Chewy Confectionery Shell Formulation of Example 1 and a Centerfill Formulation of Example 2 where amounts are in weight percent based on the total weight of the Product.CDS1648PCT (ID 83385958) The Products are prepared by co-extruding a Chewy Confectionery Shell Formulation with a Centerfill Formulation to form a rope, sizing the rope, molding, cooling to about room temperature, and cutting to form individual pieces of Centerfill Confectionery Product. The resulting pieces can then be wrapped and packaged. Table 3. Centerfill Confectionery Product (wt%)Example 4: Sanded, Centerfill Confectionery Product Formulations

[0090] Table 4 is directed to Sanded, Centerfill Confectionery Product formulationsthat are prepared from a Chewy Confectionery Shell Formulation of Example 1, a Centerfill Formulation of Example 2, and a Sanding Coating. Exemplary Sanding Coatings include granulated sugar optionally mixed with a food acid in a weight ratio of about 10 to about 20 wt% food acid and the balance sugar. The Products are prepared by co-extruding a Chewy Confectionery Shell Formulation with a Centerfill Formulation to form a rope, sizing the rope, molding, cooling to about room temperature, and cutting to form individual pieces of Centerfill Confectionery Product. The resulting pieces are coated with the Sanding Coating, e.g., using a panning process, and the sanded pieces can then be wrapped and packaged or bulk packaged. Table 4. Sanded, Centerfill Confectionery Product (wt%)

[0091] As used herein the terms “comprising” (also “comprises,” etc.), “having,” and“including” is inclusive (open-ended) and does not exclude additional, unrecited elements orCDS1648PCT (ID 83385958) method steps. The singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. The endpoints of all ranges directed to the same component or property are inclusive of the endpoints, are independently combinable, and include all intermediate points and ranges (e.g., ranges of “up to 25 wt%, or more specifically 5 to 20 wt%” is inclusive of the endpoints and all intermediate values of the ranges of “5 to 25 wt%,” such as “10 to 23 wt%,” “20 to 24,” “1 to 5 wt%,” etc.). Disclosure of a narrower range or more specific group in addition to a broader range is not a disclaimer of the broader range or larger group. The term “combination” is inclusive of a homogenous or non- homogenous blend, or mixture of the named components into an integrated whole. The term “homogenous” refers to a uniform blend of the components. The word “or” means “and / or.” The terms “front”, “back”, “bottom”, and / or “top” are used herein, unless otherwise noted, merely for convenience of description, and are not limited to any one position or spatial orientation. “Optional” or “optionally” means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not. Reference throughout the specification to “one embodiment”, “another embodiment”, “an embodiment”, and so forth, means that a particular element (e.g., feature, structure, and / or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments. In general, the compositions or methods may alternatively comprise, consist of, or consist essentially of, any appropriate components or steps herein disclosed. The invention may additionally, or alternatively, be formulated so as to be devoid, or substantially free, of any components, materials, ingredients, adjuvants, or species, or steps used in the prior art compositions or that are otherwise not necessary to the achievement of the function and / or objectives of the present claims.

[0092] While the invention has been described with reference to an exemplaryembodiment, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

CDS1648PCT (ID 83385958) CLAIMS 1. A confectionery product, comprising: a powder centerfill composition comprising a particulate sweetener and about 6 to about 25 wt% of a food acid based on the total weight of the powder centerfill composition; a chewy confectionery composition shell surrounding the powder centerfill composition; and optionally a sanding coating surrounding the chewy confectionery composition shell, the sanding coating comprising a particulate sweetener and a food acid, wherein the confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing and the centerfill imparts a gritty texture and sour sensation.

2. The confectionery product of claim 1, wherein each of the powder centerfill composition food acid and the sanding coating food acid independently is acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, an alkali metal salt thereof, or a combination thereof.

3. The confectionery product of claim 1, wherein the powder centerfill composition further comprises an anti-caking agent.

4. The confectionery product of claim 1, wherein a portion or all of the powder centerfill composition food acid is encapsulated.

5. The confectionery product of claim 1, wherein each of the powder centerfill composition particulate sweetener and the sanding coating particulate sweetener independently is a particulate saccharide.

6. The confectionery product of claim 5, wherein the particulate saccharide is granulated sugar.

7. The confectionery product of claim 5, wherein the particulate saccharide has a particle size similar to granulated sugar.

8. The confectionery product of claim 5, wherein the powder centerfill composition comprises a weight ratio of particulate saccharide to particulate food acid that is about 80 : 20 to 90 : 10, specifically about 82 : 18 to about 88 : 12, more specifically about 84 : 16 to about 86 :

14.

9. The confectionery product of claim 1, wherein the chewy confectionery composition shell comprises a bulk sweetener, a hydrocolloid, a fat, an emulsifier, or aCDS1648PCT (ID 83385958) combination thereof and optionally further comprising a flavorant, a food acid, a colorant, a high intensity sweetener, a humectant, or a combination thereof.

10. The confectionery product of claim 9, wherein the chewy confectionery composition shell bulk sweetener is a sugar alcohol, a saccharide, or a combination thereof.

11. The confectionery product of claim 9, wherein the chewy confectionery composition shell bulk sweetener is sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, or a combination thereof.

12. The confectionery product of claim 1, wherein the chewy confectionery composition shell comprises about 65 to about 95wt% bulk sweetener based on the total weight of the chewy confectionery composition shell, specifically about 70 to about 90wt%, and yet more specifically about 75 to about 85wt%.

13. The confectionery product of claim 9, wherein the chewy confectionery composition shell comprises about 3 to about 8 wt% fat based on the total weight of the chewy confectionery composition region.

14. The confectionery product of claim 9, wherein the chewy confectionery composition shell hydrocolloid is gelatin.

15. The confectionery product of claim 9, wherein the chewy confectionerycomposition shell has a moisture content of about 6.0 to about 7.0 wt% based on the totalweight of the chewy confectionery composition shell, specifically about 6.2 to about 6.8wt%, and more specifically about 6.4 to about 6.6 wt%..

16. A method of preparing the confectionery product of any one of claims 1-15, comprising: preparing the chewy confectionery composition shell and the powder centerfill composition; and forming the confectionery product from the chewy confectionery composition shell and the powder centerfill composition.

17. The method of claim 16, comprising co-extruding the chewy confectionery composition shell composition with the powder centerfill composition to form a rope comprising the chewy confectionery composition shell encasing the powder centerfill; sizing the rope; molding and cutting to form individual confectionery product pieces; optionally further wrapping or packaging.CDS1648PCT (ID 83385958) 18. The method of claim 17, further comprising coating the confectionery product pieces with a sanding coating.

19. A confectionery product, comprising: a centerfill composition comprising about 6 to about 25 wt% of a food acid based on the total weight of the centerfill composition; a chewy confectionery composition shell surrounding the centerfill composition; and optionally a coating surrounding the chewy confectionery composition shell, the coating comprising a bulk sweetener and a food acid, wherein the confectionery product exhibits a sour sensory sensation followed by a sweet sensory sensation upon chewing and the centerfill imparts a sour sensation.

20. The confectionery product of claim 19, wherein aportion or all of the centerfill composition food acid is encapsulated;the centerfill further comprises an anti-caking agent; the chewy confectionery composition shell comprises a humectant in an amount that minimizes moisture migration from the shell to the centerfill; a powdered sugar is added to the chewy confectionery composition shell; or a combination thereof.