Multilayer candy

Abstract

The present invention relates to a multi-layer confectionery having a colloid blend comprising gelatin and pectin and a method of making the multi-layer confectionery. The present invention relates to a multi-layer confection having two non-aerated layers: a first layer and a second layer having different properties, the multi-layer confection being formed by pre-gelling the colloidal blend.

Description

[0001] Related Applications

[0002] This patent application claims the benefit of priority to U.S. Provisional Patent Application Serial No. 63 / 344,099, filed on May 20, 2022, the entire contents of which are hereby incorporated by reference into the present invention. Background Art

[0003] Gummy "soft candy" candy products are widely known as chewy candies that have elastic, resilient properties and vary in hardness. These candy products are typically made with gelatin or gelatin substitutes, corn syrup and / or sugar, and starch.

[0004] These soft candy candy products (also referred to as gummies or soft candies) can include sweet and sour soft candies in various shapes, including various animal shapes, hand shapes, star shapes, and other shapes. Although some of these soft candies provide flavor combinations or special textures, further improvements can be made to texture and flavor combinations. Summary of the invention

[0005] Traditional soft candy is mainly made of gelatin or gelatin substitute, corn syrup and / or sugar and starch. These soft candies are usually more difficult to chew and can harden over time. Although pectin has produced softer soft candy, pectin is often pre-gelatinized, which makes it more difficult to produce finished products. In addition, it is desirable to develop layered soft candy with different attributes on each layer. There is a demand for such multi-layer soft candy product, which is softer to bite and provides at least two different acid contents, flavor combinations, outward appearance and / or colors.

[0006] An aspect of the invention is a multi-layered confectionery comprising a colloid blend; the colloid blend comprising gelatin and pectin, wherein the multi-layered confectionery has at least two layers: a first layer and a second layer having different properties, and the at least two layers are formed by pre-gelling the colloid blend.

[0007] An aspect of the invention is a multilayered confectionery comprising a colloid blend, the colloid blend comprising gelatin and pectin, wherein the multilayered confectionery comprises no more than two non-aerated layers: a first layer and a second layer, each layer having at least two different properties, at least one of which is pH, and the pH of the first layer is lower than the pH of the second layer, and the first layer and the second layer are formed by pre-gelling the colloid blend.

[0008] Another aspect of the invention is a method of making a multilayered confectionery comprising providing a colloid blend comprising gelatin and pectin, and pre-gelling the colloid blend to form at least two layers, wherein the first layer and the second layer have different properties.

[0009] Another aspect of the invention is a method of making a multilayered confectionery comprising a colloid blend comprising gelatin and pectin, wherein the multilayered confectionery comprises no more than two non-aerated layers: a first layer and a second layer, each layer having at least two different properties, at least one of which is pH, and the pH of the first layer is lower than the pH of the second layer, and the first layer and the second layer are formed by pregelatinizing the colloid blend.

[0010] In some aspects, the colloid blend has at least about 5% pectin, alternatively at least about 7% pectin, alternatively at least about 9% pectin, alternatively at least about 10% pectin, alternatively at least about 15% pectin, alternatively at least about 20% pectin, alternatively at least about 25% pectin, alternatively at least about 30% pectin, alternatively at least about 35% pectin, alternatively at least about 40% pectin, alternatively at least about 45% pectin, alternatively at least about 50% pectin, alternatively at least about 55% pectin, alternatively at least about 60% pectin, alternatively at least about 65% pectin, alternatively at least about 70% pectin, alternatively at least about 75% pectin, alternatively at least about 80% pectin, alternatively at least about 85% pectin, alternatively at least about 90% pectin, alternatively at least about 95% pectin.

[0011] In another aspect, the colloid blend comprises about 95% or less gelatin, alternatively about 90% or less gelatin, alternatively about 85% or less gelatin, alternatively about 80% or less gelatin, alternatively about 75% or less gelatin, alternatively about 70% or less gelatin, alternatively about 65% or less gelatin, alternatively about 60% or less gelatin, alternatively about 55% or less gelatin, alternatively about 50% or less gelatin, alternatively about 45% or less gelatin, alternatively about 40% or less gelatin, alternatively about 35% or less gelatin, alternatively about 30% or less gelatin, alternatively about 25% or less gelatin, alternatively about 20% or less gelatin, alternatively about 15% or less gelatin, alternatively about 10% or less gelatin, alternatively about 5% or less gelatin.

[0012] In some aspects, the attributes include pH, color, texture, flavor, appearance, taste, and aroma. In another aspect, the pH of the first layer is about 2.5 to about 4.0, and the pH of the second layer is about 3.2 to about 5.0. In another aspect, the attribute is appearance, wherein the first layer is translucent and the second layer is opaque, or the first layer is opaque and the second layer is translucent.

[0013] In some aspects, the colloid blend is pre-gelled by adjusting the gelation temperature. In another aspect, the colloid blend is pre-gelled by adding at least one salt, at least one acid and / or at least one solid to the colloid blend. In another aspect, the salt is selected from citrate, phosphate, malate or a combination thereof. In still another aspect, the acid is selected from acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid and a combination thereof.

[0014] These features are pointed out with particularity in the appended claims and form a part hereof. These and other advantages, aspects and novel features of the invention and details of aspects thereof illustrated will be more fully understood from the following description and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Referring now to the drawings, wherein like reference numerals and letters designate corresponding structures throughout the several views:

[0016] Figure 1 is a side view of a multi-layered confectionery according to aspects of the present invention. Two different layers with different properties are shown (eg, an opaque layer and a translucent layer).

[0017] Figure 2 is a top view of a multi-layered confectionery according to aspects of the present invention.

[0018] Figure 3 is a bottom view of a multi-layered confectionery according to aspects of the present invention. DETAILED DESCRIPTION

[0019] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the methods described herein belong. Unless otherwise specified, any reference to a standard method (e.g., ASTM, TAPPI, AATCC, etc.) refers to the latest available version of the method at the time of filing the present invention.

[0020] For any method disclosed herein comprising discrete steps, the steps may be performed in any practicable order, and where appropriate, any combination of two or more steps may be performed simultaneously.

[0021] All headings are for the convenience of the reader and should not be used to limit the meaning of the text that follows the heading unless so specified.

[0022] The terms "comprises / comprising" and their variations do not have a limiting meaning where these terms appear in the specification and claims. Such terms will be understood to imply the inclusion of the stated steps or elements or groups of steps or elements, but not the exclusion of any other steps or elements or groups of steps or elements.

[0023] By "consisting of is meant including and limited to whatever follows the phrase "consisting of." Thus, the phrase "consisting of" indicates that the listed elements are required or mandatory, and that other elements may not be present. By "consisting essentially of is meant including any elements listed after the phrase, and limited to other elements that do not interfere with or contribute to the activity or function specified for the listed elements in the present invention. Thus, the phrase "consisting essentially of" indicates that the listed elements are required or mandatory, but other elements are optional and may or may not be present, depending on whether they substantially affect the activity or function of the listed elements.

[0024] The singular forms "a", "a kind of" and "the" include plural indicators unless the context clearly indicates otherwise. These articles refer to one / a kind or more than one / a kind (i.e., at least one / a kind). As used herein, the term "or" is generally used with its usual meaning including "and / or", unless the content clearly indicates otherwise. The term "and / or" means any one or more items in the list connected by "and / or". As an example, "x and / or y" means any element in the three-element set {(x), (y), (x, y)}. In other words, "x and / or y" means "one or two of x and y". As another example, "x, y and / or z" means any element in the seven-element set {(x), (y), (z), (x, y), (x, z), (y, z), (x, y, z)}. In other words, "x, y and / or z" means "one or more of x, y and z".

[0025] Where a range is given, the endpoints include all the numbers contained in the range (e.g., 1 to 5 include 1, 1.5, 2, 2.75, 3, 3.80, 4, 5, etc.). In addition, unless otherwise indicated or apparent from the context and the understanding of one of ordinary skill in the art, in different embodiments of the invention, the values ​​represented by ranges may take any specific value or subrange within the range, to one tenth of the unit of the lower limit of the range, unless otherwise clearly indicated by the context. In this article, "up to" a certain number (e.g., up to 50) includes the number (e.g., 50). The term "in the range of ... " or "in the range of ... " (and similar expressions) includes the endpoints of the range.

[0026] References to "one aspect", "aspects", "certain aspects" or "some aspects" etc. throughout the specification mean that the particular features, configurations, components or characteristics described in relation to that aspect are included in at least one aspect of the invention. Therefore, the appearance of such phrases in different places throughout this specification do not necessarily refer to the same embodiment of the invention. Furthermore, the particular features, configurations, components or characteristics may be combined in any suitable manner in one or more aspects.

[0027] Unless otherwise indicated, all numerals of the amount, molecular weight, etc. of the expression components used in the specification and claims are understood to be modified by the term "about" in all cases. As used herein with respect to the measured amount, the term "about" refers to the variation of the measured amount, as measured and performed by those skilled in the art at a level well-matched with the target of the measurement and the precision of the used measuring equipment as expected. In the specification and claims everywhere, the term "about" used with respect to numerical values ​​represents the accuracy interval familiar to and acceptable to those skilled in the art. Typically, such an accuracy interval is + / -10%. Therefore, unless otherwise indicated to the contrary, the numerical parameters set forth in this specification and claims are approximate values, which can vary according to the desired properties sought to be obtained by the present invention. At least, and without attempting to limit the principle of equivalents within the scope of the claims, each numerical parameter should be interpreted at least according to the value of the reported significant digits and by applying conventional rounding techniques.

[0028] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. All numerical values, however, inherently contain ranges necessarily resulting from the standard deviation found in their respective testing measurements.

[0029] The term "exemplary" is meant to serve as a non-limiting example, instance, or illustration. As used herein, the term "such as" introduces a list of one or more non-limiting aspects, examples, instances, or illustrations.

[0030] As used herein, the term "substantially" refers to a qualitative condition that exhibits a complete or nearly complete range or degree of a characteristic or property of interest. Biological and chemical phenomena rarely, if ever, reach complete and / or proceed to complete or achieve or avoid absolute results. Therefore, the term "substantially" is used herein to describe potential imperfections inherent in many biological and chemical phenomena. For example, "substantially" may refer to at least about 20%, alternatively at least about 10%, alternatively at least about 5% of a characteristic or property of interest.

[0031] The invention is defined in the claims. However, the following is a non-exclusive list of non-limiting exemplary aspects. Any one or more features of these aspects may be combined with any one or more features of the other examples, embodiments or aspects described herein.

[0032] The present invention provides a multilayer candy comprising a colloid blend. The colloid blend comprises gelatin and pectin. Gelatin is a hydrogel that is typically present in a gel matrix material in soft and chewy candy products. Pectin is a soluble fiber that is often used as a gelling agent in soft and chewy candy products. This colloid blend allows the production of a multilayer candy with at least two different layers. In an embodiment, the multilayer candy has no more than two different layers. In some embodiments, the different layers have no components that penetrate or substantially no components that penetrate into another layer. The multi-layered candy is stable (i.e., no component permeates or substantially no component permeates into another layer) for at least about 1 month, alternatively at least about 2 months, alternatively at least about 3 months, alternatively at least about 4 months, alternatively at least about 6 months, alternatively at least about 7 months, alternatively at least about 8 months, alternatively at least about 9 months, alternatively at least about 10 months, alternatively at least about 11 months, alternatively at least about 12 months, alternatively at least about 13 months, alternatively at least about 14 months, alternatively at least about 15 months, alternatively at least about 16 months, alternatively at least about 17 months, alternatively at least about 18 months, alternatively at least about 19 months, alternatively at least about 20 months, alternatively at least about 21 months, alternatively at least about 22 months, alternatively at least about 23 months, alternatively at least about 24 months, alternatively at least about 2 years, alternatively at least about 3 years, alternatively at least about 4 years, or alternatively at least about 5 years.

[0033] Conventional multi-layered candies are typically produced using thickeners such as starch and / or gelatin or aeration. Starch / gelatin blends produce a more viscous candy slurry that is not easily mixed. Aeration aids in layering by incorporating air into the slurry to create a density difference, and the resulting soft candy has an expanded texture similar to marshmallows and lacks the chewiness of the disclosed multi-layered candies.

[0034] Aeration also results in the formation of opaque layers. Therefore, if a multi-layered candy has two or more aerated layers, it will be difficult to achieve two different properties in each layer. If one layer of a multi-layered candy is aerated, during the manufacturing process the aerated layer will rise to the top of the multi-layered candy due to the density difference. This results in a striped candy where stripes of the aerated layer are deposited in the non-aerated layer. The new colloid blend allows the production of multi-layered candies where each layer is non-aerated and has different and unique properties.

[0035] In one aspect, a logo, image, text or design can be printed on the outward surface of a layer. By avoiding aeration, the bottom layer of the first deposit / deposit can be opaque, which highlights the additional details printed in the starch. If aeration is used to produce a multi-layer candy, the bottom layer will always be an opaque layer, even if it is deposited as the first layer. This is due to density differences, which causes a less dense layer to "float" to the top of the deposit / bottom layer of the candy. Therefore, if aeration is used, the only way to obtain an opaque layer as the first deposit will be to add additional compounds such as oxides, modified starches, carbonates and / or phosphates. In addition to affecting the stability, consistency and / or vividness of the multi-layer candy, it will still produce a multi-layer candy with two opaque layers. This is opposite to the multi-layer candy of the disclosed embodiment (which has an opaque layer and a translucent layer or transparent layer). "Transparent layer" means a layer that allows light to pass through without obvious light scattering. Usually, the transparent layer looks translucent. "Translucent layer" means a layer that allows light to pass through and has some light refraction. A translucent layer may be slightly transparent, meaning that objects can be but not clearly seen through the layer. A translucent layer may appear somewhat cloudy or coated. An "opaque layer" means a layer that is impermeable to light and through which objects cannot be seen. An opaque layer may be solid color.

[0036] The gelatin / pectin present in the disclosed colloid blend has a low viscosity slurry, but does not hinder manufacturing. In order to form multiple layers and impart soft chewiness, the multi-layered candy is pre-gelatinized. Although the colloid blend produces a low viscosity candy slurry that does not hinder manufacturing, the low viscosity makes it difficult to maintain multiple layers. Although pre-gelatinization is generally avoided in soft candy production and is considered a negative result when pectin is used, pre-gelatinization is mandatory for the manufacture of multi-layered candies and is used as an unexpected advantage.

[0037] Pectin is a gelling agent that is very sensitive to specific parameters, including but not limited to pH, temperature, degree of methoxylation of pectin, total soluble solids content (Brix), concentration of buffer salts, type of buffer salts and / or type of sugar. If any of these parameters is outside the acceptable range of pectin, the product will begin to form its gel matrix. Pectin produces a non-thermoreversible gel, so once the pectin solidifies, it cannot break and re-form. Pregelatinization allows the separation of layers in multi-layer candies. Pregelatinization produces semi-solid candy layers that keep the layers separated from each other. Without pregelatinizing the layers, different layers will fully penetrate and migrate with each other.

[0038] Pectin can be high methoxy (HM) pectin or low methoxy (LM) pectin. The degree of methoxylation is expressed as the percentage of esterified galacturonic acid units to total galacturonic acid units in the pectin molecule. Amidated pectin can be produced by partial amidation of unesterified carboxyl groups. Pectin can be unbuffered or buffered (e.g., including salt or other buffering agents).

[0039] In some aspects, pectin is soluble in water at a temperature below about 106°C, alternatively below about 105°C, alternatively below about 104°C, alternatively below about 103°C, alternatively below about 102°C, alternatively below about 101°C, alternatively below about 100°C, alternatively below about 99°C, alternatively below about 98°C, alternatively below about 97°C, alternatively below about 96°C, alternatively below about 95°C, alternatively below about 94°C, alternatively below about 93°C, alternatively below about 92°C, alternatively below about 91°C, alternatively below about 90°C, alternatively below about 89°C, alternatively below about 88°C, alternatively below about 87°C, alternatively below about 86°C, alternatively below about 85°C, alternatively below about 84°C, alternatively below about 83°C, alternatively below about 82°C, alternatively below about 80°C, alternatively below about 79°C, alternatively below about Alternatively, the temperature of the present invention may be lower than about 78°C, alternatively below about 77°C, alternatively below about 76°C, alternatively below about 75°C, alternatively below about 74°C, alternatively below about 73°C, alternatively below about 72°C, alternatively below about 71°C, alternatively below about 70°C, alternatively below about 69°C, alternatively below about 68°C, alternatively below about 67°C, alternatively below about 66°C, alternatively below about 65°C, alternatively below about 64°C, alternatively below about 63°C, alternatively below about 62°C, alternatively below about 61°C, alternatively below about 60°C, alternatively below about 59°C, alternatively below about 58°C, alternatively below about 57°C, alternatively below about 56°C, alternatively below about 55°C, alternatively below about 54°C, alternatively below about 53°C, alternatively below about 52°C, alternatively below about 51°C, or alternatively below about 50°C.

[0040] In some aspects, the pectin begins to gel at a pH of about 3.8 or less, alternatively at a pH of about 3.7 or less, alternatively at a pH of about 3.6 or less, alternatively at a pH of about 3.5 or less, alternatively at a pH of about 3.4 or less, alternatively at a pH of about 3.3 or less, alternatively at a pH of about 3.2 or less, alternatively at a pH of about 3.1 or less, alternatively at a pH of about 3.0 or less, alternatively at a pH of about 2.9 or less, alternatively at a pH of about 2.8 or less, alternatively at a pH of about 2.7 or less, alternatively at a pH of about 2.6 or less, alternatively at a pH of about 2.5 or less, alternatively at a pH of about 2.4 or less, alternatively at a pH of about 2.3 or less, alternatively at a pH of about 2.2 or less, alternatively at a pH of about 2.1 or less, or alternatively at a pH of about 2.0 or less.

[0041] In one aspect, pregelation occurs at a pH of about 2.0 to about 3.8 and a temperature of about 50° C. to about 90° C. In one aspect, pregelation occurs at a pH of about 3.7 to about 3.2 and a temperature of about 60° C. to about 80° C.

[0042] The ratio of gelatin to pectin in the colloid blend depends on how the layers are formed. In some aspects, the colloid blend can include at least about 5% pectin, alternatively at least about 7% pectin, alternatively at least about 9% pectin, alternatively at least about 10% pectin, alternatively at least about 15% pectin, alternatively at least about 20% pectin, alternatively at least about 25% pectin, alternatively at least about 30% pectin, alternatively at least about 35% pectin, alternatively at least about 40% pectin, alternatively at least about 45% pectin, alternatively at least about 50% pectin, alternatively at least about 55% pectin, alternatively at least about 60% pectin, alternatively at least about 65% pectin, alternatively at least about 70% pectin, alternatively at least about 75% pectin, alternatively at least about 80% pectin, alternatively at least about 85% pectin, alternatively at least about 90% pectin, alternatively at least about 95% pectin. In some aspects, the colloid blend may include about 95% or less gelatin, alternatively about 90% or less gelatin, alternatively about 85% or less gelatin, alternatively about 80% or less gelatin, alternatively about 75% or less gelatin, alternatively about 70% or less gelatin, alternatively about 65% or less gelatin, alternatively about 60% or less gelatin, alternatively about 55% or less gelatin, alternatively about 50% or less gelatin, alternatively about 45% or less gelatin, alternatively about 40% or less gelatin, alternatively about 35% or less gelatin, alternatively about 30% or less gelatin, alternatively about 25% or less gelatin, alternatively about 20% or less gelatin, alternatively about 15% or less gelatin, alternatively about 10% or less gelatin, alternatively about 5% or less gelatin.

[0043] In one aspect, the colloid blend comprises about 80% gelatin, alternatively about 81% gelatin, alternatively about 82% gelatin, alternatively about 83% gelatin, alternatively about 84% gelatin, alternatively about 85% gelatin, alternatively about 86% gelatin, alternatively about 87% gelatin, alternatively about 88% gelatin, alternatively about 89% gelatin, alternatively about 90% gelatin, alternatively about 91% gelatin, alternatively about 92% gelatin, alternatively about 93% gelatin, alternatively about 94% gelatin, or alternatively about 95% gelatin.

[0044] In one aspect, the colloid blend comprises about 5% pectin, alternatively about 6% pectin, alternatively about 7% pectin, alternatively about 8% pectin, alternatively about 9% pectin, alternatively about 10% pectin, alternatively about 11% pectin, alternatively about 12% pectin, alternatively about 13% pectin, alternatively about 14% pectin, alternatively about 15% pectin, alternatively about 16% pectin, alternatively about 17% pectin, alternatively about 18% pectin, alternatively about 19% pectin, or alternatively about 20% pectin.

[0045] Different processing parameters were considered while intentionally pre-gelling the colloidal blend slurry to maintain processing capabilities. If the slurry is pre-gelled too much, it can clog pipes and create significant manufacturing problems. If the slurry is not pre-gelled enough, the layers cannot be maintained.

[0046] In some embodiments, the percentage of pectin and gelatin present in the colloid blend add up to 100%. In other embodiments, the percentage of pectin and gelatin present in the colloid blend do not add up to 100%. In these embodiments, the colloid blend may also include at least one buffer, acid and / or solid. Adding these buffers, acids and / or solids to the colloid blend slurry helps to produce multiple non-aerated layers, wherein each layer has at least one attribute. In addition, temperature can be used to pre-gelatinize the slurry to produce multiple layers. The salts and acids listed are only several examples that can be added to the colloid blend slurry to realize multiple layers. In some non-limiting examples, salt is citrate, phosphate, malate or a combination thereof. Acid can be, for example, acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid and a combination thereof.

[0047] Other ingredients may be added to the multilayered candy including, but not limited to, water, sugar, artificial sweeteners, natural sweeteners, corn syrup, glucose syrup, maple syrup, high fructose corn syrup, flavorings, coloring agents, coatings, icings, and / or edible waxes.

[0048] Figure 1-3 A multi-layered candy 100 according to aspects of the present invention is shown. In this non-limiting example, the multi-layered candy 100 has a first layer 110 and a second layer 120. The first layer 110 and the second layer 120 have different properties. Figure 1 As shown, the first layer 110 is opaque and the second layer 120 is translucent.

[0049] In some aspects, the properties of the layers can be controlled to match or not match, thereby providing a new and unique sensory experience. This includes but is not limited to different pH, different colors, different textures, different flavors, different appearances, different tastes and / or different aromas. In some aspects, each different color can have an associated fruit flavor. For example, a green candy element can be a sour orange or a sour apple, a red element can be a cherry or a strawberry, a blue element can be a raspberry, an orange element can be an orange, a purple element can be a grape, a yellow element can be a lemon, etc.

[0050] In one aspect, the first layer and the second layer have different pH. In some embodiments, the first layer and the second layer have different pH and at least a second different property, alternatively at least a third different property, alternatively at least a fourth different property, alternatively at least a fifth different property, alternatively at least a sixth different property, alternatively at least a seventh different property.

[0051] In an embodiment, the first layer has a pH and a color that are all different from the second layer. In another embodiment, the first layer has a pH, a color, and a texture that are different from the second layer. In another embodiment, the first layer has a pH, a color, a texture, and a flavor that are different from the second layer. In another embodiment, the first layer has a pH, a color, a texture, a flavor, and an appearance that are different from the second layer. In another embodiment, the first layer has a pH, a color, a texture, a flavor, an appearance, and a taste that are different from the second layer. In another embodiment, the first layer has a pH, a color, a texture, a flavor, an appearance, a taste, and an aroma that are different from the second layer. In an embodiment, the first layer is translucent, and the second layer is opaque. In another embodiment, the first layer is opaque, and the second layer is translucent. Those skilled in the art will appreciate that any of these attributes can be switched according to the desired sensory experience.

[0052] In a non-limiting example, the pH of the first layer 110 is lower than that of the second layer 120. This change in pH creates a sour side (e.g., the first layer) and a sweet side (e.g., the second layer). For example, the pH of the first layer 110 may be about 2.5 to about 4.0, and the pH of the second layer 120 may be about 3.2 to about 5.0. In some aspects, the pH of the first layer is about 2.6, alternatively about 2.7, alternatively about 2.8, alternatively about 2.9, alternatively about 3.0, alternatively about 3.1, alternatively about 3.2, alternatively about 3.3, alternatively about 3.4, alternatively about 3.5, alternatively about 3.6, alternatively about 3.7, alternatively about 3.8, or alternatively about 3.9. In some aspects, the pH of the second layer is about 3.3, alternatively about 3.4, alternatively about 3.5, alternatively about 3.6, alternatively about 3.7, alternatively about 3.8, alternatively about 3.9, alternatively about 4.0, alternatively about 4.1, alternatively about 4.2, alternatively about 4.3, alternatively about 4.4, alternatively about 4.5, alternatively about 4.6, alternatively about 4.7, alternatively about 4.8, or alternatively about 4.9. The first layer 110 can be opaque and the second layer 120 can be translucent.

[0053] Although the multi-layered candy 100 in Figure 1-3 spherical, but other shapes are contemplated including, but not limited to, ovoid, bean-shaped, cylindrical, worm-shaped, or rope-shaped.

[0054] All features disclosed in this specification (including claims, abstract and drawings), and all steps in any method or process disclosed may be combined in any combination, except combinations in which at least some of such features and / or steps are mutually exclusive. Unless expressly stated otherwise, each feature disclosed in this specification (including claims, abstract and drawings) may be replaced by an alternative feature for the same, equivalent or similar purpose. Therefore, unless expressly stated otherwise, each feature disclosed is only an example of a general series of equivalent or similar features.

[0055] It should be understood that although the invention has been described in conjunction with specific embodiments of the invention, the foregoing description is intended to illustrate rather than limit the scope of the invention, which is defined by the scope of the appended claims. Other aspects, advantages and modifications are within the scope of the following claims.

Claims

1. A multilayered candy comprising a colloid blend comprising gelatin and pectin, wherein the multi-layered confectionery comprises no more than two non-aerated layers, The first and second layers, each layer has at least two different attributes, wherein at least one property is pH, and the pH of the first layer is lower than the pH of the second layer, And the first layer and the second layer are formed by pre-gelling the colloidal blend.

2. The multilayered confectionery of claim 1 wherein the pH of the first layer is from about 2.5 to about 4.0, and the pH of the second layer is from about 3.2 to about 5.

0.

3. The multilayered confectionery of claim 1 or claim 2 wherein the colloid blend comprises from about 5% pectin to about 95% pectin.

4. The multilayered confectionery of any of the preceding claims wherein the colloid blend comprises from about 95% gelatin to about 5% gelatin.

5. The multi-layered confectionery of any one of the preceding claims, wherein at least one attribute is selected from the group consisting of color, texture, flavor, appearance, taste, and aroma.

6. The multi-layered confectionery of claim 5, wherein the attribute is appearance, and wherein the first layer is translucent and the second layer is opaque; Or the first layer is opaque, and the second layer is translucent.

7. The multilayered confectionery of any one of the preceding claims wherein the colloid blend is pregelatinized by adjusting a gelling temperature.

8. The multilayered confectionery of any one of the preceding claims wherein the colloid blend is pre-gelatinized by adding at least one salt, at least one acid, and / or at least one solid to the colloid blend.

9. The multilayered confectionery of claim 8 wherein the salt is selected from the group consisting of citrate, phosphate, malate, or combinations thereof.

10. The multilayered confectionery of claim 8 or claim 9 wherein the acid is selected from the group consisting of acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and combinations thereof.

11. A method for preparing a multi-layered candy, comprising: providing a colloid blend comprising gelatin and pectin, and pre-gelling the colloidal blend to form no more than two non-aerated layers, wherein the first layer and the second layer each have at least two different properties, At least one of the properties is pH, and the pH of the first layer is lower than the pH of the second layer.

12. The method of claim 11, wherein the pH of the first layer is from about 2.5 to about 4.0, and the pH of the second layer is from about 3.2 to about 5.

0.

13. The method of claim 11 or claim 12, wherein the colloid blend comprises from about 5% pectin to about 95% pectin.

14. The method of any one of claims 11-13, wherein the colloid blend comprises from about 95% gelatin to about 5% gelatin.

15. The method of any one of claims 11-14, wherein the at least one attribute is selected from pH, color, texture, flavor, appearance, taste and aroma.

16. The method of claim 15, wherein the property is appearance, and wherein the first layer is translucent and the second layer is opaque; Or the first layer is opaque, and the second layer is translucent.

17. The method according to any one of claims 11 to 16, wherein the colloidal blend is pre-gelled by adjusting the gelling temperature.

18. The method of any one of claims 11-17, wherein the colloidal blend is pre-gelled by adding at least one salt, at least one acid and / or at least one solid to the colloidal blend.

19. The method of claim 18, wherein the salt is selected from citrate, phosphate, malate, or a combination thereof.

20. The method of claim 18 or claim 19, wherein the acid is selected from the group consisting of acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and combinations thereof.

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