Confectionery including edible wafer coating or inclusions, method of coating the same

Abstract

An effective method of coating a confectionery with a coating comprising wafer material is disclosed. Also provided are confectionery products comprising an edible wafer coating and / or an edible wafer inclusion. Use of an edible wafer that fluoresces under UV-A light is further described.

Description

[0001] Cross-reference to related applications This application claims priority to U.S. Provisional Application No. 63 / 566,511, filed March 18, 2024, the entire contents of which are incorporated herein by reference for all purposes. Background Technology

[0002] Sugar-coated candies, such as classic chewing gum, offer a pleasant sweetness and crunch, an interesting visual appearance, a non-sticky surface that prevents pieces from sticking to each other or to the packaging, and a longer shelf life. These products are typically coated with granular sugars of relatively uniform size and shape. Coating methods become more complex when the coating material is made from granular materials of different sizes, shapes, and densities, as each material flows differently when poured, and there is a risk of component separation and loss, resulting in uneven coating and a poor product appearance.

[0003] There is still a need in the field for new coating methods that can effectively coat sugary foods when using a slurry coating prepared from a mixture of materials having various sizes, shapes and densities. Summary of the Invention

[0004] In one embodiment, a sand coating method includes providing a plurality of sugar cores including a sticky surface; feeding the plurality of sugar cores into a rotating coating roller; providing an airflow from a coating roller outlet region to a coating roller inlet into the coating roller; and rotating the coating roller to tumble the sugar cores and coating the sugar cores with a granular coating composition to form a sand-coated core; wherein the granular coating composition comprises a mixture of granular ingredients and edible flakes in an amount of about 0.5% to about 20% by weight based on the total weight of the granular coating composition; and the volume and velocity of the airflow reduce both the loss of edible flakes from the coating roller outlet and the loss of edible flakes from the coating roller inlet.

[0005] The sand coating method includes providing a plurality of sugar cores including a sticky surface; feeding the plurality of sugar cores into a rotating coating roller; and rotating the coating roller to tumble the sugar cores and coating the sugar cores with a granular coating composition to form a sand-coated core; wherein the granular coating composition comprises a mixture of granular components and edible flakes in an amount of about 0.5% to about 20% by weight based on the total weight of the granular coating composition, wherein the edible flakes have an aspect ratio of about 1 to about 250, specifically about 2 to about 200, more specifically about 3 to about 175, more specifically about 4 to about 150, and even more specifically about 4.5 to about 130 for the longest dimension to the smallest dimension; and wherein the granular components comprise components having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0006] The following detailed description provides illustrative examples of the features described above and other features. Attached Figure Description

[0007] The accompanying drawings are incorporated in and form part of this specification: Figure 1 This is a schematic diagram of an embodiment of a sand coating system for coating sugar blocks with a granular coating composition containing flake material. Detailed Implementation

[0008] This document discloses a frosting coating method for coating sugar blocks with a granular coating composition, specifically wherein the granular coating composition comprises edible flake ingredients. It has been found that flake ingredients are more susceptible to airflow, static electricity, and other forces that may be encountered during the coating process compared to heavier, low-aspect-ratio granular coating materials (such as sugar crystals) due to their size, shape, density, and / or other physical properties. The frosting coating method described herein provides a coated product with a sufficient concentration of flake ingredients for visual appearance while minimizing the loss of edible flakes from the coating rollers during the coating process.

[0009] The sand coating method includes providing a plurality of sugar cores including a sticky surface; feeding the plurality of sugar cores into a rotating coating roller and through a curtain of granular coating composition located at the inlet of the coating roller; providing an airflow from the outlet region of the coating roller to the inlet of the coating roller into the coating roller; rotating the coating roller to tumble the sugar cores and coating the sugar cores with the granular coating composition to form sand-coated cores; and optionally introducing an additional amount of granular coating composition from the outlet region into the coating roller; wherein the granular coating composition comprises a mixture of granular ingredients and edible flakes of about 0.5% to about 20% by weight based on the total weight of the granular coating composition; and the volume and velocity of the airflow reduce both the loss of edible flakes from the outlet of the coating roller and the loss of edible flakes from the inlet of the coating roller.

[0010] Figure 1This is a schematic diagram of a non-limiting sand coating system for coating gelatinous food blocks with a granular coating composition comprising a mixture of granular ingredients and edible flakes. In the schematic diagram, dashed lines represent the core traveling through the coating system; dashed lines indicate the direction of airflow introduced into the system, which may be dry, hot air; and solid arrows indicate the direction of flow of the coating material. At the start of the sand coating method, a portion of the granular coating composition (58) is added to the coating roller (10). The gelatin core (40) enters the steaming unit (30) to make the surface of the core sticky. The sticky gelatin core (42) is conveyed to the coating roller (10) having a coating roller inlet (60) and a coating roller outlet (70). The sticky core enters the coating roller via the roller inlet (60) and through a curtain of the granular coating composition (50). The core (44) rotates within the coating roller and travels through the roller toward the roller outlet (70); the coated core (46) exits from the coating roller (10) and travels toward downstream processing (90), such as drying, conditioning, or packaging (not shown). As the roller rotates, the coating composition (55) rotates with the core, and a portion of the coating composition (56) travels from the front to the rear of the roller, while a portion (57) is absorbed and carried toward the inlet (60) end of the roller to form a curtain of particulate coating composition (50). During the coating process, as the roller rotates, an airflow (25) is introduced into the coating roller via an air inlet pipe (20) located at the outlet (70) end of the roller. The direction of the airflow (25) from the air inlet pipe is directed toward the inlet (60) end of the roller (10). An optional interception pool (80) is located at the inlet (60) end of the coating roller to intercept coated particles (51) lost during the coating process. The volume and velocity of the airflow can be set to reduce both the loss of edible flakes from the coating roller outlet (70) and the loss of edible flakes from the coating roller inlet (60) through the granular coating composition curtain (50).

[0011] Further details of the coating method are provided in the embodiments.

[0012] In one embodiment, the granular coating composition comprises a mixture of granular ingredients and edible flakes in an amount of about 0.5% to about 20% by weight based on the total weight of the granular coating composition. In another embodiment, the granular coating composition comprises edible flakes in an amount of about 1% to about 15% by weight based on the total weight of the granular coating composition, specifically about 2% to about 10% by weight, more specifically about 3% to about 7% by weight, and even more specifically about 4% to about 6% by weight.

[0013] Edible flakes are small, relatively flat particles with a large size in two dimensions and a relatively small size in the third dimension. In an embodiment, the edible flakes are edible glitter agents that are reflective or fluorescent.

[0014] The thickness (minimum dimension) of edible flakes can be between about 0.0100 mm and about 0.1750 mm, specifically about 0.0200 mm and about 0.1500 mm, and more specifically between about 0.0500 mm and 0.1000 mm.

[0015] In the implementation, the edible sheet may have a maximum dimension of about 0.03 inches (0.762 mm) to about 0.1 inches (2.54 mm) and a thickness of less than or equal to 0.004 inches (0.1016 mm) (minimum dimension), specifically between about 0.002 inches (0.0508 mm) and 0.004 inches (0.1016 mm).

[0016] In one embodiment, the edible flakes have an aspect ratio greater than 7.5 / 1, specifically greater than 10 / 1. In another embodiment, the edible flakes have an aspect ratio of 50 / 1 to 7.5 / 1, specifically 40 / 1 to 10 / 1, more specifically 30 / 1 to 15 / 1, and even more specifically 25 / 1 to 20 / 1. As used herein, the “aspect ratio” of the particles refers to the ratio of the longest dimension to the shortest dimension.

[0017] In another embodiment, the edible sheet has an aspect ratio of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; even more specifically about 4 to about 150; and still more specifically about 4.5 to about 130 for the longest dimension (i.e., length) / the smallest dimension (i.e., thickness). For example, the aspect ratio may be based on data obtained through microscopic analysis.

[0018] In one embodiment, the edible flakes range in size from US#270 mesh to US#5 mesh (0.05 mm to 4.0 mm) and are of random, irregular, or regular shapes, such as circles, rectangles, squares, triangles, hexagons, etc. In another embodiment, the edible flakes are of US#20 mesh (0.841 mm; 841 micrometers), measured by air jetting for 60 seconds. In yet another embodiment, the edible flakes are of a minimum 96% passing through US#20 (0.841 mm; 841 micrometers) (air jetting for 60 seconds) and a maximum 17% passing through US#40 (0.400 mm; 400 micrometers) (air jetting for 60 seconds).

[0019] In the implementation, the edible flakes have particle sizes ranging from about US#60 mesh (250 micrometers / 0.25 mm) to about US#8 mesh (2380 micrometers / 2.38 mm), specifically from about US#40 mesh (400 micrometers / 0.4 mm) to about US#14 mesh (1410 micrometers / 1.41 mm), and more specifically from about US#20 mesh (841 micrometers / 0.841 mm) to about US#18 mesh (1000 micrometers / 1.0 mm), all measured by air jet.

[0020] In the implementation scheme, the edible sheet has one or more of the following characteristics: approximately 0.200 mm. 2 To approximately 0.380 mm 2 The area D10 distribution is approximately 0.475 mm. 2 To approximately 0.890 mm 2 The area D50 distribution and approximately 0.800 mm 2 Approximately 1.480 mm 2 The D90 distribution. For example, the area can be based on data obtained through microscopic analysis.

[0021] In a specific embodiment, the granular coating component is edible fluorescent particles, specifically edible fluorescent flakes comprising a fluorescent agent that fluoresces upon exposure to ultraviolet (UV) light. In this embodiment, all flakes fluoresce under UV light. In another embodiment, a portion of the edible flakes fluoresces under UV light. In this embodiment, based on the total weight of the edible flakes, approximately 1% to approximately 99% by weight of the edible flakes fluoresce under UV light, specifically approximately 5% to approximately 75% by weight, more specifically approximately 10% to approximately 50% by weight, and even more specifically approximately 15% to approximately 30% by weight of the edible flakes fluoresce under UV light.

[0022] Edible flakes can be prepared from any number of ingredients, including inorganic or organic edible materials such as sugars, film-forming polymers, etc.

[0023] In some embodiments, edible sheets can be prepared from aqueous colloids or combinations of aqueous colloids. The aqueous colloid can be a polysaccharide, a protein, or a combination thereof; specifically, the aqueous colloid is a polysaccharide. Exemplary aqueous colloids used to prepare edible sheets include acacia gum / arabic gum, agar, alginate, bacterial gum (e.g., gellan gum), β-glucan, carrageenan, cellulose, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum gum, ark sylvestris gum, konjac, locust bean gum, modified cellulose, modified natural gums, modified starch, pectin, starch, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof. Modified natural gums can be propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin, or combinations thereof. The modified cellulose may be carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, or a combination thereof. In one embodiment, the aqueous colloid is modified cellulose, gum arabic, or a combination thereof. In another embodiment, the aqueous colloid is hydroxypropyl methyl cellulose and gum arabic.

[0024] Edible flakes may also include colorants. One or more colored edible flakes can be used to prepare granular coating compositions to provide a uniform color or a multicolor blend. In embodiments, the granular coating composition comprises a multicolor blend of edible flakes, a portion of which fluoresces under UV light.

[0025] In another embodiment, the edible flakes, and specifically the edible glitter, may include food-grade mica and optionally an aqueous colloid.

[0026] The edible flakes may also include a fluorescent agent that emits light when exposed to UV light, specifically UV-A light with wavelengths between about 315 nanometers (nm) and about 400 nm. Wavelengths within this range are emitted by black light, including “BL” and “BLB” type black light with peak wavelengths of about 350 nm or 370 nm. The fluorescent agent may be a colorant, which may be natural or artificial. Exemplary natural fluorescent agents include alkaloids, anthocyanins, aromatic amino acids, chlorophyll, curcumin, quinine, riboflavin (vitamin B2), spirulina, tocopherol, plant extracts, or combinations thereof. Different fluorescent agents or combinations thereof can be selected to provide specific luminescent colors, including coral red, blue, green, orange, pink, purple, yellow-green, etc.

[0027] Edible flakes may optionally also include incremental sweeteners, flavorings, food acidifiers or salts thereof, flow aids (e.g., silica), or combinations thereof. Incremental sweeteners, flavorings, food acidifiers or salts thereof are described in further detail in the section concerning sugar cores herein.

[0028] The granular coating composition comprises a mixture of granular ingredients and edible flakes. The granular ingredients include edible particles in non-flake form. In an embodiment, the granular ingredients comprise particles having a generally low aspect ratio compared to the flake material.

[0029] In the implementation scheme, the non-flake-coated components (including particulate components) have an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0030] In embodiments, the particulate component comprises granules of crystalline saccharides, amorphous saccharides, crystalline sugar alcohols, amorphous sugar alcohols, or combinations thereof. In one embodiment, these granules have crystalline material. Additional components that may be present in the particulate coating composition include particulate food acidifiers or salts thereof, flavorings, flavor modifiers or flavor enhancers, sensitizers, high-intensity sweeteners, or combinations thereof, as further described herein. In some embodiments, each individual or combination of additional components is encapsulated or unencapsulated (or “free”). If more than one ingredient is used, the particulate component of the particulate coating composition may include any combination of encapsulated or unencapsulated components.

[0031] The saccharide particles may include monosaccharides, disaccharides, and polysaccharides, such as, but not limited to, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levose), lactose, or combinations thereof. In this embodiment, the saccharide particles may be crystalline, including crystalline sucrose (sugar).

[0032] As used herein, the term "sugar alcohol" may be used interchangeably with "sugar polyol". Sugar alcohol particles may be erythritol, galactitol, isomaltitol (hydrogenated isomaltulose), lactitol, maltitol, mannitol, sorbitol, xylitol, or combinations thereof. In this embodiment, the sugar alcohol particles may be crystalline.

[0033] When crystalline saccharides or crystalline sugar alcohol particles are used in the particulate component of the coating composition, the coating can be translucent, thereby allowing the underlying color of the substrate to be seen through the coating.

[0034] Food acidifiers or their salts that can be used in the particulate components of coating compositions include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof, and their alkali metal salts (e.g., sodium citrate dihydrate). In one embodiment, the particulate coating composition may include an acid blend containing two or more acids, such as an acid blend of citric acid, lactic acid, tartaric acid, or fumaric acid. In one embodiment, the particulate coating composition includes citric acid, lactic acid, and tartaric acid. In another embodiment, the particulate coating composition includes citric acid and tartaric acid. In yet another embodiment, the particulate coating composition includes tartaric acid.

[0035] In an embodiment, the particulate component of the coating composition includes crystalline saccharide particles and a food acidifier or its salt.

[0036] In an embodiment, the particulate component of the coating composition includes crystalline sugar alcohol particles and a food acidifier or its salt.

[0037] Particulate components may have particle sizes that can be measured by any suitable technique in the art, such as sieving analysis, laser diffraction, etc.

[0038] In the implementation scheme, the particulate component may have a certain particle size distribution, wherein up to about 5%, specifically about 2.5%, and more specifically about 1%, is retained on a US#20 sieve; at least about 25%, specifically about 35%, and more specifically about 40%, is retained on US#30 and US#40 sieves; up to about 35%, specifically about 25%, and more specifically about 20%, passes through a US#50 sieve; and up to about 10%, specifically about 5%, and more specifically about 3%, passes through a US#80 sieve.

[0039] In the implementation scheme, the particulate component may have a certain particle size distribution, wherein at least 50% by weight of the particles are greater than 20 micrometers and less than 1000 micrometers, specifically, at least 50% by weight of the particles are greater than 100 micrometers and less than 900 micrometers, more specifically, at least 50% by weight of the particles are greater than 200 micrometers and less than 800 micrometers, even more specifically, at least 50% by weight of the particles are greater than 300 micrometers and less than 700 micrometers, and even more specifically, at least 50% by weight of the particles are greater than 400 micrometers and less than 600 micrometers.

[0040] In this embodiment, the particulate component may have a certain particle size distribution, wherein 30%-75% of the material has a particle size greater than 425 micrometers, and optionally further wherein 0%-5% of the material has a particle size greater than 850 micrometers. Within this embodiment, the particle size can be determined by sieving analysis.

[0041] In this implementation, the particulate component comprises sugar alcohol or saccharide particles having a particle size as determined by sieving analysis using seven sieves of increasing coarseness constructed of woven wire mesh stacked on top of each other, with a collection tray at the bottom. The sieve stack comprises US standard sieves: #12 (1700 microns), #16 (1180 microns), #20 (850 microns), #30 (600 microns), #40 (425 microns), #50 (300 microns), and #80 (180 microns). The test material is weighed and placed in the top sieve. The amount of test material is approximately 50 grams to approximately 51 grams. The agitation method and parameters used were a WSTyler Ro-Tap® model RX-29 with horizontal circular motion and vertical compaction motion; 8" diameter test sieves; 278 ± 10 vibrations per minute; 1-1 / 8" × 7 / 16" vibration displacement; 150 ± 10 compactions per minute; fine material setting; 10-minute test time; and ambient temperature. After agitating the nested stacks, the remaining material on each sieve was weighed. The results were reported as a percentage of the material by weight for each sieve size range. This implementation method is referred to as the "seven-sieve method".

[0042] In the implementation scheme, the particulate components have a certain particle size distribution, wherein 3%-15% by weight, specifically 5%-10% by weight, have a particle size greater than 600 micrometers and less than 850 micrometers; 40%-80% by weight, specifically 50%-70% by weight, have a particle size greater than 425 micrometers and less than 600 micrometers; 15%-35% by weight, specifically 20%-30% by weight, have a particle size greater than 300 micrometers and less than 425 micrometers; and 0%-5% by weight have a particle size greater than 180 micrometers and less than 300 micrometers, as measured by a seven-sieve method.

[0043] In the implementation scheme, the particulate components have a certain particle size distribution, wherein 10%-30% by weight, specifically 15%-25% by weight, have a particle size greater than 600 micrometers and less than 850 micrometers; 30%-70% by weight, specifically 40%-60% by weight, have a particle size greater than 425 micrometers and less than 600 micrometers; 10%-30% by weight, specifically 15%-25% by weight, have a particle size greater than 300 micrometers and less than 425 micrometers; and 0%-7% by weight, specifically 2%-6% by weight, have a particle size greater than 180 micrometers and less than 300 micrometers, as measured by a seven-sieve method.

[0044] In an embodiment, based on the total weight of the granular coating composition, the granular coating composition includes about 1% to about 30% by weight, specifically about 2% to about 15% by weight, and more specifically about 3% to about 10% by weight of a food acidifier or a salt thereof.

[0045] Based on the total weight of the coated confectionery product, the coated confectionery product may include the total amount of about 7% to about 50% by weight, about 10% to about 40% by weight, specifically about 15% to about 35% by weight, more specifically about 20% to about 30% by weight, and even more specifically about 25% to about 30% by weight of the particulate coating composition.

[0046] Edible flakes and granular ingredients can have colors that are different from each other and different from sugar, thus giving the product a speckled appearance.

[0047] The slap coating method involves providing a plurality of confectionery cores, including a tacky surface, to a coating roller. Depending on the type of confectionery, the surface of the cores can be tacky using steam, heat, water application, an adhesive solution, or a combination thereof. In one embodiment, steam is used to tacky the surface of the confectionery cores. In a specific embodiment, the slap coating operation on the confectionery cores is performed using only steam or water application, and specifically without using an adhesive solution, edible gum, or other materials to adhere the granular coating composition to the cores, so that the resulting confectionery product is free of adhesive solutions, edible gums, etc.

[0048] In an alternative embodiment, instead of using steam to form a sticky surface on the sugar core, an adhesive solution is applied to the surface of the sugar core, followed by the application of a particulate coating composition. The adhesive solution may include water and saccharide syrups, sugar alcohol syrups, or aqueous colloidal solutions (e.g., gum arabic solutions), which are applied to the surface of the core to make the surface sticky. The adhesive solution can be applied to the surface using processes such as spraying, dipping, coating, roller coating, extrusion, sprucing, or other similar methods.

[0049] An alternative method is to heat the surface of the sugar core before applying the granular coating composition to soften and make it sticky.

[0050] Once a coated confectionery product has been formed, it may optionally be dried, processed, and optionally further packaged using processes and packaging known in the art.

[0051] The core of a confectionery can include any type of confectionery material, including, for example, gummy candies or "rubber candies", gelatin confectionery such as starch-based gelatin, pectin-based gelatin, carrageenan-based gelatin, konjac-based gelatin, cassava-based gelatin, gum arabic-based gelatin, tragacanth-based gelatin, agar-based gelatin, gellan gum, chewing gum, licorice, chewing confectionery, low-cooking confectionery, kalamail, nougat, fudge, milk fat, toffee, hard-cooking confectionery, chewing gum, blown gum, etc.

[0052] When edible particles, such as edible flakes, are used as inclusions in a confectionery core, the core can be prepared from a transparent or translucent confectionery composition to allow the edible particles within the core of the confectionery composition product to be visible. In one embodiment, the confectionery core is a transparent or translucent confectionery, such as gummy candy, gelatin, hard boiled candy, etc. Further in this embodiment, as described herein, the edible flakes are prepared from an ingredient that fluoresces under black light.

[0053] Suitable transparent or translucent sweets include, for example, gummy candies or "rubber candies," gelatin sweets such as starch-based gelatin, pectin-based gelatin, carrageenan-based gelatin, konjac-based gelatin, cassava-based gelatin, gum arabic-based gelatin, tragacanth-based gelatin, agar-based gelatin, gellan gum-based gelatin, taffy sweets, chewing gum, hard boiled sweets, etc.

[0054] As used herein, "gummy" candy or "gummy" refers to a chewy candy made from gelatin as the sole conditioning agent or a combination of gelatin and additional conditioning agents. As used herein, "jelly" candy or "jelly" refers to a chewy candy made from conditioning agents other than gelatin.

[0055] The specific chewy candy base material is gummy candy or gelatin candy, more specifically starch-based gelatin.

[0056] The base of gummy candies and gelatin candies is generally a combination of sweeteners and sweetener syrups, plus a conditioning agent. Examples of sweetener / sweetener syrup combinations include saccharide / saccharide syrup (e.g., sugar / glucose syrup) combinations, sugar alcohol / sugar alcohol syrup combinations, or saccharide / sugar alcohol combinations.

[0057] Exemplary incremental sweeteners for use in confectionery may include saccharides such as monosaccharides, disaccharides, and polysaccharides, such as sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, glucose syrup, or combinations thereof.

[0058] Other exemplary sugar-free increment sweeteners may be sugar alcohols or sugar alcohol syrups, such as erythritol, galactitol, hydrogenated isomaltulose (isomaltitol), hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polydextrose, sorbitol, sorbitol syrup, xylitol, or combinations thereof. As used herein, the term "sugar alcohol" may be used interchangeably with "sugar polyol". Sugar-free increment sweeteners may be a single sugar-free increment sweetener or a mixture of two or more sugar-free increment sweeteners.

[0059] In one embodiment, the gummy and gelatin sugar composition may include a combination of incremental sweetener and incremental sweetener syrup in an amount of about 35% to about 75% by weight of the total weight of the sugar composition (excluding any coating), specifically about 40% to about 70% by weight of the total weight of the sugar composition (excluding any coating), and more specifically about 45% to about 65% by weight of the combination of incremental sweetener and incremental sweetener syrup.

[0060] In the implementation plan, the incremental sweetener is sucrose (sugar), invert sugar, partially hydrolyzed starch, corn syrup solids, glucose syrup, or a combination thereof.

[0061] Conditioners can be aqueous colloids containing naturally occurring substances such as plant exudates, seed gums, and seaweed extracts, or they can be chemically modified substances such as cellulose, starch, or natural gum derivatives.

[0062] The conditioning agent may be acacia gum / gum arabic, agar, alginate, bacterial gum (e.g., gellan gum), β-glucan, carrageenan, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum, ark sylvestris gum, konjac, locust bean gum, modified cellulose, modified natural gums, modified starch, pectin, starch, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof. Additionally, in some embodiments, the modified natural gum may be propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin, or combinations thereof. In some embodiments, the modified cellulose may be carboxymethyl cellulose (CMC), ethyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropyl methyl cellulose (HPMC), microcrystalline cellulose, or combinations thereof.

[0063] The conditioning material is preferably dissolved in water or otherwise hydrated before being mixed with the sweetener increment. If an aqueous colloid (such as pectin) is used as the conditioning agent, the pectin needs to be dry-mixed with a portion of the sweetener increment before the dry mixture is added to the water.

[0064] In one embodiment, the gummy and gelatin sugar composition may include a conditioning agent in an amount of about 0.01% to about 25% by weight based on the total weight of the sugar composition (excluding any coating), specifically about 1% to about 15% by weight based on the total weight of the sugar composition (excluding any coating), and more specifically about 2% to about 10% by weight.

[0065] The confectionery composition may also include one or more additional confectionery ingredients, such as buffers or pH controllers, colorants, emulsifiers, flavorings, flavor modifiers or enhancers, food acidifiers or their salts, fruit or vegetable juice components, high-intensity sweeteners, sensitizers (e.g., cooling agents, warming agents, numbing agents, etc.), combinations thereof, etc. In some embodiments, the additional ingredients may be encapsulated or unencapsulated (or “free”). If more than one additional ingredient is used, the confectionery composition may contain any combination of encapsulated or unencapsulated ingredients.

[0066] The flavorings present in the confectionery composition (also referred to herein as flavorings or flavoring agents) are not particularly limited and may include liquid flavorings, solid flavorings, natural flavorings, artificial flavorings, or combinations thereof. The overall flavor profile of the product can be sweet, fruity, savory, chocolate or cocoa, cola, dairy (milk, butter, cheese, cream, yogurt), vanilla, tea or coffee (green tea, oolong tea), mint (peppermint, spearmint), spice (fennel, angelica, anise, allspice, cinnamon, chamomile, mustard, cardamom, coriander, fennel, cloves, pepper, cilantro, sassafras, juniper, ginger, star anise, horseradish, chili, nutmeg, mustard), vanilla (thyme, tarragon leaf, dill, nutmeg, basil, marjoram, rosemary, bay leaf), floral or vegetable (onion, garlic, cabbage, carrot, celery, mushroom, tomato), citrus oil, or a combination thereof. The specific flavorings are fruit flavorings, including apple, apricot, banana, berries, 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 fruits, watermelon, etc.

[0067] Other types of flavorings include various aldehydes and esters, such as cinnamaldehyde, citral diethyl acetal, caraway acetate, eugenol formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, apricot), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral (α-citral, lemon, lime), neraldehyde (β-citral, lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, butter), heliotrope (piperaldehyde, vanillin), vanillin (vanilla, butter), and α-pentyl cinnamaldehyde. Cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), pentanaldehyde (butter, cheese), citronellol (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutanal (berries), hexenal, i.e. trans-2 (berries), tolualdehyde (cherries, apricots), veratral (vanilla), 2,6-dimethyl-5-heptenal, i.e. melon aldehyde (melon), 2,6-dimethyloctanal (unripe fruits), and 2-dodecenal (citrus, Chinese citrus).

[0068] Flavorings can be used in liquid or solid form. When used in solid (dry) form, suitable drying methods, such as spray drying of oil, can be used. Alternatively, the flavoring can be encapsulated and absorbed onto water-soluble substances, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., by means known in the art.

[0069] The confectionery composition may also optionally include a colorant. A colorant (pigment, colorant, colorant) is used in an amount that effectively produces the desired color for the product. Suitable colorants include pigments, natural food colorants, and dyes suitable for food, pharmaceutical, and cosmetic applications. In some embodiments, certified colorants may include FD&C colorants, FD&C aluminum lakes, or combinations thereof.

[0070] Food acidifiers or their salts that can be used in confectionery compositions include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof, and their alkali metal salts (e.g., sodium citrate). Food acidifiers or their salts can be encapsulated or unencapsulated (or “free”). If more than one food acidifier or its salt is used, any combination of encapsulated or unencapsulated components may be used.

[0071] Based on the total weight of the sugar composition, the food acidifier or its salt may be present in the sugar composition in an amount of about 0.01% to about 20% by weight, specifically about 0.1% to about 10% by weight, and more specifically about 0.3% to about 1.0% by weight.

[0072] The sugar composition may also include a high-intensity sweetener. As used herein, "high-intensity sweetener" means an agent with a sweetness greater than that of sucrose. In some embodiments, the high-intensity sweetener has a sweetness of at least 100 times, particularly at least 500 times, based on a unit weight of sugar (sucrose). In one embodiment, the high-intensity sweetener has a sweetness of at least 1,000 times, particularly at least 5,000 times, based on a unit weight of sugar. The high-intensity sweetener can be selected from a wide range of substances, 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 combinations thereof. Not limited to specific sweeteners, representative categories and examples include: Water-soluble sweeteners, such as dihydrochalcone, indigofera tincture, steviol glycosides, rebaudiosides, glycyrrhizin, dihydroriboflavin, monosaccharide, and L-aminodicarboxylic acid aminoalkyl ester amides, such as those sweeteners disclosed in U.S. Patent No. 4,619,834, or combinations thereof; Water-soluble artificial sweeteners, such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclosulfonates, acesulfame potassium salts, such as sodium, ammonium, or calcium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, potassium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame potassium), free acid forms of saccharin, or combinations thereof; dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl... Esters (aspartame) and substances described in U.S. Patent No. 3,492,131, L-α-aspartic-N-(2,2,4,4-tetramethyl-3-thiotrimethylene)-D-alanine amide hydrate (Alitame), methyl esters of L-aspartic-L-phenylglycerol and L-aspartic-L-2,5-dihydrophenylglycine, L-aspartic-2,5-dihydro-L-phenylalanine; L-aspartic-L-(1-cyclohexene)-alanine, neotame, or combinations thereof; Water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviol glycosides and compounds derived from stevia (such as, but not limited to, steviol glycosides, such as rebaudioside, including rebaudioside A, etc.), monk fruit and compounds derived from monk fruit (such as isomogroside V, etc.), and chlorinated derivatives of common sugars (sucrose), such as chlorinated deoxysugar derivatives (such as chlorinated deoxysucrose or chlorinated deoxygalactosucrose derivatives, such as sucralose). (The product name of sucrose is known to the public). Examples of chlorinated deoxysucrose and chlorinated deoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-α-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1-chloro-1-deoxy-β-D-fructofuranoside, or 4,1'-dichloro-4,1'- -Dideoxygalactosucrose; 1',6'-Dichloro1',6'-Dideoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-β-D-fructofuranoside, or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-α-D-galactopyranosyl-6-chloro-6-deoxy-β-D-fructofuranoside, or 4,6, 6'-Trichloro-4,6,6'-Trideoxygalactosucrose; 6,1',6'-Trichloro-6,1',6'-Trideoxygalactosucrose; 4,6-Dichloro-4,6-Dideoxy-α-D-galactopyranosyl-1,6-Dichloro-1,6-Dideoxy-β-D-fructofuranoside, or 4,6,1',6'-Tetrachloro-4,6,1',6'-Tetradeoxygalactosucrose; 4,6,1',6'-Tetradeoxygalactosucrose, or combinations thereof; Protein-based sweeteners such as thaumaoccous danielli, talin, or combinations thereof; and Amino acid-based sweeteners.

[0073] High-intensity sweeteners can be used in a variety of different physical forms, such as those known in the art to provide an initial burst of sweetness and / or a prolonged sensation of sweetness. These physical forms include, but are not limited to, free forms (e.g., spray-dried or powdered forms), beaded forms, encapsulated forms, or combinations thereof.

[0074] Specific high-intensity sweeteners used in confectionery compositions include aspartame, neotame, sucralose, monotame, acesulfame potassium, the encapsulation forms of the aforementioned high-intensity sweeteners, or combinations thereof.

[0075] Based on the total weight of the sugar composition, the amount of high-intensity sweetener used may be from about 0.01% by weight to about 6% by weight, specifically from about 1% by weight to about 3% by weight.

[0076] The sugar composition may optionally include a sensitizer. Sensitizers may include cooling agents, warming agents, numbing agents, or combinations thereof.

[0077] Exemplary buffers or pH control agents include food acidifying salts, such as sodium citrate, hydrochloric acid, sodium hydroxide, etc.

[0078] Sugary food compositions can be prepared by batch or continuous methods.

[0079] In this embodiment, a molding method can be used to form gummy candies or gelatin candies into blocks. The starch molding method may include a molding composition comprising starch. The molding method may include drying the starch-containing molding composition to a desired moisture content and placing it in a tray. Indentations can then be created in the starch tray, after which a sugar composition base agent can be filled into the indentations. After the sugar reaches a desired hardness, the sugar base agent product is separated from the molding composition and further processed, coated, packaged, etc.

[0080] The confectionery composition can be prepared into confectionery cores of any shape or size, such as rods, flakes, blocks, spheres, pellets, etc. The general shape of the confectionery core can be a geometric shape, such as a circle, oval, square, rectangle, triangle, trapezoid, hexagon, octagon, star, crescent, etc.; alternatively, it can be the outline shape of a cartoon character, a person, etc.

[0081] For sugar cores comprising edible flake contents that glow under UV-A light, the sugar core can be coated with oil or wax instead of sand coating. Exemplary waxes that can be used in wax coating include, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane wax, polyethylene wax, paraffin wax, microcrystalline wax, fatty wax, sorbitan monostearate, tallow, propylene glycol, or combinations thereof. Specific waxes include beeswax, plant waxes, candelilla wax, carnauba wax, petroleum wax, etc., or combinations thereof.

[0082] In one embodiment, some or all of the edible flakes may be present as a coating ingredient in the confectionery product. In another embodiment, all the edible flakes are present in the core of the confectionery product. In yet another embodiment, the edible flakes are present in both the core and the coating. In these embodiments, the edible flakes include a fluorescent agent that luminesces under UV-A light.

[0083] In the implementation scheme, the sugar core may be a center-filled core. The center filler may be liquid, solid, semi-solid, or powder. Suitable center filler components include incremental sweeteners, colorings, flavorings, flavor modifiers or enhancers, food acidifiers or their salts, high-intensity sweeteners, sensitizers (e.g., cooling agents, warming agents, numbing agents, etc.), water, glycerin, emulsifiers, thickeners, aqueous colloids, or combinations thereof.

[0084] In the implementation plan, the confectionery product is not a chewable gum base; specifically, it does not contain chewable gum base agents, and more specifically, it does not contain gum base agent elastomers and other gum base agent polymers, such as vinyl polymers.

[0085] The features and advantages will be more fully demonstrated by the following examples, which are provided for illustrative purposes and should not be construed as limiting the invention in any way.

[0086] Example Example 1: Gelatin candy with edible flake contents Starch-molded gelatin candy blocks (cores) are prepared using standard starch molding confectionery technology, comprising sugar, corn syrup, modified corn starch, flavorings, and colorants. Table 1 includes formulations with and without edible flakes. When used, edible flakes are added to the cooked gelatin base around the time of flavoring and acid addition, and before the gelatin base is deposited into the starch mold. Gum arabic flakes are sensitive to the system's water activity. When the base temperature is too high and the water activity is high, the gum arabic flakes dissolve in the gelatin base, while when mixed with hot gelatin base, the HPMC-based flakes retain their shape and do not dissolve.

[0087] Table 1. Example 2: A gelatinous candy with a coating containing edible flakes Starch-molded gelatin candy blocks (such as those prepared in Example 1, with or without edible flakes) were coated with a granular material comprising a blend of granular sugar, granular food acidifier, and edible flakes listed in Table 2. The edible flakes in Table 2 include multicolored flakes, a portion of which (approximately 25%) fluoresces when exposed to black light. The granular coated formulation was prepared by mixing the sugar, food acidifier, and edible flakes to form a relatively homogeneous blend.

[0088] Table 2. Granular Coated Formulations *Particle size: at least 96% pass US#20 (0.841 mm; 841 microns) (air jet for 60 seconds), and particle size: up to 17% pass US#40 (0.400 mm; 400 microns) (air jet for 60 seconds).

[0089] The slaking coating method involves exposing starch-molded gelatin candy blocks to steam to make the surface of the blocks sticky and soften. The sticky core is then tumbled together with a granular coating agent A to coat the surface of the block, thereby forming a slaking-coated gelatin candy product. At the start of the coating process, a portion of a granular coating blend (sugar, food acidifier, edible flakes) is added to a slaking coating roller configured to provide a curtain of granular coating at the inlet end of the coating roller. The sticky core is fed through the curtain of granular coating material by rotating the inlet end of the slaking coating roller. Once in the roller, the core is tumbled and coated with free-moving granular coating material within the roller. The roller is configured with a circulation system that carries a portion of the free-moving coating material into the shell and moves it toward the inlet end of the roller, where the coating material flows under gravity to form a curtain through which the sticky candy core passes as it enters the roller. At intervals in the coating method, additional portions of granular coating material may be added to the roller, for example, through the outlet end of the roller.

[0090] The coating roller is further configured to have an airflow inlet (air duct, fan, etc.) into the roller, with an airflow introduced from the outlet end toward the inlet end. In some embodiments, the airflow inlet provides dry, hot air to dry the contents of the roller by removing moisture introduced by the sticky core. The airflow is used to remove moisture from the roller to prevent the coating blend from agglomerating and clogging the perforations, which can lead to poor coating. The airflow also reduces the loss of edible flakes escaping from the outlet end of the roller. The volume and velocity of the airflow reduce the loss of edible flakes from both the coating roller outlet and inlet. In coating rollers equipped with heating in the walls for moisture removal, the airflow from the air inlet does not need to be heated and / or dried. In these embodiments, the airflow will still serve to reduce flake loss from the roller during the coating process.

[0091] Applying edible flakes as a separate ingredient to the surface of confectionery results in poor coating methods because the flakes are highly susceptible to airflow, static electricity, and other forces. Coating methods involving blends of edible flakes and granular ingredients have been found to result in good core coverage. Furthermore, using a controlled airflow from the outlet end of the coating roller towards the inlet end reduces flake loss from the roller's outlet end. Controlled airflow (including less forceful flows) also reduces flake loss through the coating curtain. By controlling the airflow, flake loss can be reduced, thereby reducing waste and allowing the flake concentration in the coating blend to be maintained over time.

[0092] It has been found that, based on the total weight of the coating composition, granular coating compositions containing approximately 2% to approximately 7% by weight of HPMC-based edible flakes provide a very good visual appearance of the flakes on the coated product, without adversely affecting the overall flavor of the coated product. A concentration of edible flakes less than 0.5% by weight of the granular coating composition results in minimal flake adhesion to the core. Using such coating blends results in insufficient flake amount on the product surface. Based on the weight of the coating composition, coating blends containing 2.5% by weight of edible flakes result in significant flake adhesion to the product, and blends containing approximately 3% by weight of flakes produce coated products with excellent flake adhesion and a good flavor. Coating composition blends containing more than 7% by weight of HPMC-based edible flakes result in a poor flavor in the coated product due to the unpleasant taste and papery texture of the flakes. When using larger quantities of edible flakes in a coating composition, HPMC-based edible flakes can be replaced with other flake ingredients to adjust flavor and texture.

[0093] Example 3: Edible slices, microscopic analysis Samples of multicolored, irregularly shaped edible flakes (based on HPMC) were analyzed under a microscope to determine surface area, aspect ratio, and thickness. The samples contained a mixture of blue, green, purple, red, and yellow flakes colored with plant extracts.

[0094] Subsamples of edible flakes were dispersed on white paper and imaged to measure area and aspect ratio (length / width). The area and aspect ratio of each detected feature were automatically calculated using CLEMEX, an advanced image analysis computer program from Clemex Technologies Inc., Longueil, Canada. The combined results of the distributions obtained for all analyzed images were then presented in a histogram. Data were summarized as percentiles (D10, D50, and D90 values, where, for example, D10 = 1 mm means 10% of the particle population has a size less than 1 mm), which were calculated automatically by the program. The size and shape of 1670 flakes distributed across 24 images were measured by image analysis. Most flakes were substantially flat, while some were curved. Measurements were considered as the area of ​​a two-dimensional projection of the flake, independent of curvature. The results are reported as histograms showing the distribution of area and aspect ratio. Table 3 contains the distribution results (D10, D50, D90) of area (mm²) and aspect ratio obtained for a total of 1670 flakes.

[0095] Table 3. Distribution results of area and aspect ratio obtained for 1670 slices (D10, D50, D90) Subsamples of edible flakes were mounted vertically in a putty adhesive and imaged to measure their thickness. The thickness of each flake was measured manually using CLEMEX software. The results were compiled in a spreadsheet to calculate the average thickness; the thickness results are summarized in Table 4. The results show that, on average, the purple flakes were the thinnest and the red flakes were the thickest.

[0096] Table 4. Average results obtained for sheet thickness (micrometers) Aspect ratio (length / thickness): The ratio between the maximum size (i.e., length) and minimum size (i.e., thickness) of the edible flakes was estimated from a range obtained for the length distribution and from the range obtained from the thickness measurements reported above. The length varied between 0.373 mm and 2.898 mm and was measured by image analysis of 1670 flakes. The thickness varied between 22.68 µm and 82.74 µm and was measured on 59 flakes. Based on these results, aspect ratios varying between 4.5 (373 µm / 82.74 µm) and 128 (2898 µm / 22.68 µm) were estimated.

[0097] The invention will be further characterized by the following non-limiting aspects.

[0098] Aspect 1. A method for sand coating, the method comprising: providing a plurality of sugar cores including a sticky surface; feeding the plurality of sugar cores into a rotating coating roller; providing an airflow from a coating roller outlet region to a coating roller inlet into the coating roller; rotating the coating roller to tumble the sugar cores and coating the sugar cores with a granular coating composition to form a sand-coated core; and optionally introducing an additional amount of the granular coating composition from the outlet region into the coating roller; wherein the granular coating composition comprises a mixture of granular components and edible flakes of about 0.5% to about 20% by weight based on the total weight of the granular coating composition; and the volume and velocity of the airflow reducing both the loss of the edible flakes from the coating roller outlet and the loss of the edible flakes from the coating roller inlet.

[0099] Aspect 2. The method according to aspect 1, wherein the operation of feeding the plurality of sugar cores into the rotating coating roller is carried out through a curtain of particulate coating composition located at the inlet of the coating roller.

[0100] Aspect 3. The method according to aspect 1 or 2, wherein the edible sheet has an aspect ratio greater than 7.5 / 1; specifically greater than 10 / 1; more specifically 50 / 1 to 7.5 / 1, even more specifically 40 / 1 to 10 / 1, further more specifically 30 / 1 to 15 / 1, and even more specifically 25 / 1 to 20 / 1; or wherein the edible sheet has a longest dimension / minimum dimension aspect ratio of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; more specifically about 4 to about 150; and even more specifically about 4.5 to about 130.

[0101] Aspect 4. The method according to any one of Aspects 1 to 3, wherein the particulate component comprises a component having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0102] Aspect 5. The method according to any one of Aspects 1 to 4, wherein the granular coating composition comprises about 1% to about 15% by weight of the edible flakes based on the total weight of the granular coating composition.

[0103] Aspect 6. The method according to any one of Aspects 1 to 4, wherein the granular coating composition comprises about 2% to about 10% by weight, specifically about 3% to about 7% by weight, and more specifically about 4% to about 6% by weight of the edible flakes based on the total weight of the granular coating composition.

[0104] Aspect 7. The method according to any one of Aspects 1 to 6, wherein the edible flakes have a particle size of about US#60 mesh (250 micrometers / 0.25 mm) to about US#8 mesh (2380 micrometers / 2.38 mm), as measured by air jet.

[0105] Aspect 8. The method according to any one of Aspects 1 to 6, wherein the edible flakes have a particle size of about US#40 mesh (400 micrometers / 0.4 mm) to about US#14 mesh (1410 micrometers / 1.41 mm), as measured by air jet.

[0106] Aspect 9. The method according to any one of Aspects 1 to 6, wherein the edible flakes have a particle size of about US#20 mesh (841 micrometers / 0.841 mm) to about US#18 mesh (1000 micrometers / 1.0 mm), as measured by air jet.

[0107] Aspect 10. The method according to any one of Aspects 1 to 9, wherein the particulate component comprises particles of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or combinations thereof, and optionally further comprises food acidifier particles.

[0108] Aspect 11. The method according to any one of Aspects 1 to 9, wherein the particulate component comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomaltitol, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

[0109] Aspect 12. The method of any one of Aspects 1 to 11, wherein the edible sheet comprises an aqueous colloid and optionally a fluorescent agent that emits light under UV-A light, under black light, or under light with a wavelength between about 315 nanometers and about 400 nanometers.

[0110] Aspect 13. The method according to aspect 12, wherein the aqueous colloid is acacia gum / arabic gum, agar, alginate, bacterial gum, β-glucan, carrageenan, carboxymethyl locust bean gum, cellulose, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum gum, arabic gum, konjac glucan, locust bean gum, modified cellulose, modified natural gum, modified starch, pectin, propylene glycol alginate, starch, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof.

[0111] Aspect 14. The method according to aspect 12, wherein the aqueous colloid is cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose, or a combination thereof.

[0112] Aspect 15. The method according to any one of Aspects 12 to 14, wherein the fluorescent agent is an alkaloid, anthocyanin, aromatic amino acid, chlorophyll, curcumin, quinine, riboflavin (vitamin B2), spirulina, tocopherol, plant extract, or a combination thereof.

[0113] Aspect 16. The method according to any one of Aspects 1 to 15, wherein the moisture content in the coating roller is controlled to reduce static electricity.

[0114] Aspect 17. The method according to any one of Aspects 1 to 16, wherein the airflow is not heated, and the coating roller wall is heated to help remove moisture from the sugar core or the saccharified coating core.

[0115] Aspect 18. The method according to any one of Aspects 1 to 17, wherein the candy core is prepared from a candy core comprising gummy candy, gelatin candy, taffy candy, licorice candy, chewy candy, low-cooking candy, kalamail candy, nougat, fudge candy, milk fat candy, toffee candy, hard-cooking candy, chewing gum candy, blown gum candy, or combinations thereof.

[0116] Aspect 19. The method according to aspect 18 further includes forming the sugar core having a sticky surface by exposing the sugar core to steam or water vapor or by applying water or binding syrup to the sugar core.

[0117] Aspect 20. The method according to any one of Aspects 1 to 19 further includes drying the sand-coated core at a station downstream of the coating roller to form a sand-coated confectionery product.

[0118] Aspect 21. The method according to aspect 20 further includes packaging the sand-coated confectionery product.

[0119] Aspect 22. The method according to any one of aspects 1 to 21, wherein the sugar core of the sticky surface is further provided with an electrostatic charge to promote the adhesion of the edible sheet.

[0120] Aspect 23. A method of sand coating, the sand coating method comprising: providing a plurality of sugar cores including a sticky surface; feeding the plurality of sugar cores into a rotating coating roller; and rotating the coating roller to tumble the sugar cores and coating the sugar cores with a granular coating composition to form a sand-coated core; wherein the granular coating composition comprises a mixture of granular components and edible flakes in an amount of about 0.5% to about 20% by weight based on the total weight of the granular coating composition, wherein the edible flakes have a density greater than 7.5 / 1, specifically greater than 10. / 1, more specifically an aspect ratio of 50 / 1 to 7.5 / 1, even more specifically 40 / 1 to 10 / 1, even more specifically 30 / 1 to 15 / 1, and even more specifically 25 / 1 to 20 / 1; or having an aspect ratio of about 1 to about 250, more specifically about 2 to about 200, more specifically about 3 to about 175, more specifically about 4 to about 150, and even more specifically about 4.5 to about 130 for the longest dimension to the smallest dimension; and wherein the particulate component includes components having an aspect ratio of 4 / 1 to 1 / 1, more specifically 2 / 1 to 1 / 1.

[0121] Aspect 24. The method according to aspect 23, wherein the edible flakes have a particle size of about US#60 mesh (250 micrometers / 0.25 mm) to about US#8 mesh (2380 micrometers / 2.38 mm), as measured by air jet, specifically about US#40 mesh (400 micrometers / 0.4 mm) to about US#14 mesh (1410 micrometers / 1.41 mm), as measured by air jet, and more specifically about US#20 mesh (841 micrometers / 0.841 mm) to about US#18 mesh (1000 micrometers / 1.0 mm), as measured by air jet; or wherein the edible flakes have one or more of the following: about 0.200 mm 2 To approximately 0.380 mm 2 The area D10 distribution is approximately 0.475 mm. 2 To approximately 0.890 mm 2 The area D50 distribution and approximately 0.800 mm 2 To approximately 1.480 mm 2 The area distribution is D90.

[0122] Aspect 25. The method according to any one of Aspects 23 to 24, wherein the particulate component comprises particles of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or combinations thereof, and optionally further comprises food acidifier particles.

[0123] Aspect 26. The method according to any one of Aspects 23 to 25, wherein the particulate component comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomaltitol, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

[0124] Aspect 27. The method of any one of Aspects 23 to 26, wherein the edible sheet comprises an aqueous colloid and an optional fluorescent agent that fluoresces under UV-A light, under black light, or under light with a wavelength between about 315 nanometers and about 400 nanometers.

[0125] Aspect 28. The method according to aspect 27, wherein, based on the total weight of the edible sheets, about 1% to about 99% by weight of the edible sheets fluoresce under UV-A light, specifically about 5% to about 75% by weight, more specifically about 10% to about 50% by weight, and even more specifically about 15% to about 30% by weight of the edible sheets fluoresce under UV-A light.

[0126] Aspect 29. The method according to aspect 27 or 28, wherein the aqueous colloid is acacia gum / arabic gum, agar, alginate, bacterial gum, β-glucan, carrageenan, carboxymethyl locust bean gum, cellulose, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum gum, arabic gum, konjac glucan, locust bean gum, modified cellulose, modified natural gum, modified starch, pectin, propylene glycol alginate, starch, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof.

[0127] Aspect 30. The method according to any one of Aspects 23 to 29, wherein the candy core is prepared from a candy core comprising gummy candy, gelatin candy, taffy candy, licorice candy, chewy candy, low-cooking candy, kalamail candy, nougat, fudge candy, lactose candy, toffee candy, hard-cooking candy, chewing gum candy, blown gum candy, or combinations thereof.

[0128] As used herein, the terms “comprising,” “having,” and “including” are inclusive (open-ended) and do not exclude additional, unstated elements or method steps. Unless clearly indicated otherwise in the context, the singular forms “an,” “a,” and “the” include plural references. Endpoints of all ranges relating to the same component or property are included, are independently combinable, and include all intermediate points and ranges (e.g., the range “up to 25 wt%, or more specifically 5 wt% to 20 wt%” includes the endpoints as well as all intermediate values ​​of the range “5 wt% to 25 wt%,” such as “10 wt% to 23 wt%,” “20 wt% to 24 wt%,” “1 wt% to 5 wt%,” etc.). The disclosure of a narrower range or a more specific set, in addition to a broader range, is not a waiver of a broader range or a larger set. The term “combination” includes homogeneous or heterogeneous blends or mixtures of named components that form a complete whole. The term “homogeneous” refers to a homogeneous blend of the components. The word “or” means “and / or.” Unless otherwise stated, the terms “front,” “back,” “bottom,” and / or “top” as used herein are for ease of description only and are not limited to any particular location or spatial orientation. “Optional” or “optionally” means that an event or situation subsequently described may or may not occur, and thus the description includes both the occurrence and non-occurrence of said event. Throughout this specification, the terms “one embodiment,” “another embodiment,” “implementation,” and similar expressions mean that a particular element (e.g., feature, structure, and / or characteristic) described in connection with said embodiment is included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it should be understood that the various elements described may be combined in any suitable manner in the various embodiments. Generally, these compositions or methods may alternatively include, consist of, or be substantially composed of any suitable components or steps disclosed herein. Additionally or alternatively, the invention may be formulated such that it contains none or substantially none of any components, materials, ingredients, additives, substances, or steps used in prior art compositions or unnecessary for achieving the function and / or purpose of the claims of the invention.

[0129] Although the invention has been described with reference to exemplary embodiments, those skilled in the art will understand that various changes can be made and equivalents can be substituted for its elements without departing from the scope of the invention. Furthermore, many modifications can be made to adapt particular situations or substances to the teachings of the invention without departing from the essential scope of the invention. Therefore, the invention is not intended to be limited to the specific embodiments disclosed as the contemplated best mode for carrying out the invention, but rather to include all embodiments falling within the scope of the appended claims.

Claims

1. A method for applying a sand coating, the method comprising: Offers multiple sugary fillings, including a sticky surface; The multiple sugar cores are fed into a rotating coating roller; An airflow is supplied from the coating roller outlet area to the coating roller inlet into the coating roller; The coating roller is rotated to tumble the sugar core and the sugar core is coated with a granular coating composition to form a sand-coated core; as well as Optionally, an additional amount of particulate coating composition may be introduced from the outlet area into the coating roller; The granular coating composition comprises a mixture of granular ingredients and edible flakes, based on a weight percentage of about 0.5% to about 20% of the total weight of the granular coating composition; and The airflow has both volume and velocity that reduce the loss of the edible sheet from the coating roller outlet and the loss of the edible sheet from the coating roller inlet.

2. The method of claim 1, wherein the operation of feeding the plurality of sugar cores into the rotating coating roller is performed through a curtain of particulate coating composition located at the inlet of the coating roller.

3. The method according to claim 1 or 2, wherein the edible sheet has an aspect ratio of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; more specifically about 4 to about 150; and even more specifically about 4.5 to about 130 for the longest dimension to the smallest dimension.

4. The method according to any one of claims 1 to 3, wherein the particulate component comprises a component having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

5. The method according to any one of claims 1 to 4, wherein the granular coating composition comprises about 1% to about 15% by weight of the edible flakes based on the total weight of the granular coating composition.

6. The method according to any one of claims 1 to 4, wherein the granular coating composition comprises about 2% to about 10% by weight, specifically about 3% to about 7% by weight, and more specifically about 4% to about 6% by weight of the edible flakes based on the total weight of the granular coating composition.

7. The method according to any one of claims 1 to 6, wherein the edible flakes have the following particle size: a) From approximately US#60 mesh (250 micrometers / 0.25 mm) to approximately US#8 mesh (2380 micrometers / 2.38 mm), measured by air jet; b) From approximately US#40 mesh (400 micrometers / 0.4 mm) to approximately US#14 mesh (1410 micrometers / 1.41 mm), measured by air jet; or c) Approximately US#20 mesh (841 micrometers / 0.841 mm) to approximately US#18 mesh (1000 micrometers / 1.0 mm), measured by air jet.

8. The method according to any one of claims 1 to 6, wherein the edible sheet has one or more of the following characteristics: about 0.200 mm. 2 To approximately 0.380 mm 2 The area D10 distribution is approximately 0.475 mm. 2 To approximately 0.890 mm 2 The area D50 distribution and approximately 0.800 mm 2 To approximately 1.480 mm 2 The area distribution is D90.

9. The method according to any one of claims 1 to 6, wherein the edible sheet has a thickness of about 0.200 mm. 2 To approximately 0.380 mm 2 The area D10 distribution is approximately 0.475 mm. 2 To approximately 0.890 mm 2 The area D50 distribution and approximately 0.800 mm 2 To approximately 1.480 mm 2 The area distribution is D90.

10. The method according to any one of claims 1 to 9, wherein the particulate component comprises particles of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or combinations thereof, and optionally further comprises food acidifier particles.

11. The method according to any one of claims 1 to 9, wherein the particulate component comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomaltitol, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

12. The method of any one of claims 1 to 11, wherein the edible sheet comprises an aqueous colloid and an optional fluorescent agent that emits light under UV-A light, under black light, or under light with a wavelength between about 315 nanometers and about 400 nanometers.

13. The method according to claim 12, wherein the aqueous colloid is acacia gum / arabic gum, agar, alginate, bacterial gum, β-glucan, carrageenan, carboxymethyl locust bean gum, cellulose, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum gum, arabic gum, konjac glucan, locust bean gum, modified cellulose, modified natural gum, modified starch, pectin, propylene glycol alginate, starch, tamarind gum, tragacanth gum, xanthan gum, or a combination thereof.

14. The method of claim 12, wherein the aqueous colloid is cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose, or a combination thereof.

15. The method according to any one of claims 12 to 14, wherein the fluorescent agent is an alkaloid, anthocyanin, aromatic amino acid, chlorophyll, curcumin, quinine, riboflavin (vitamin B2), spirulina, tocopherol, plant extract, or a combination thereof.

16. The method according to any one of claims 1 to 15, wherein the moisture content in the coating roller is controlled to reduce static electricity.

17. The method according to any one of claims 1 to 16, wherein the airflow is not heated, and the coating roller wall is heated to help remove moisture from the sugar core or the sand-coated core.

18. The method according to any one of claims 1 to 17, wherein the candy core is prepared from a candy core comprising gummy candy, gelatin candy, taffy candy, licorice candy, chewy candy, low-cooking candy, kalamail candy, nougat, fudge candy, lactose candy, toffee candy, hard-cooking candy, chewing gum candy, blown gum candy, or combinations thereof.

19. The method of claim 18, further comprising forming the sugar core having a sticky surface by exposing the sugar core to steam or water vapor or by applying water or binding syrup to the sugar core.

20. The method according to any one of claims 1 to 19, the method further comprising drying the sand-coated core at a station downstream of the coating roller to form a sand-coated confectionery product.

21. The method of claim 20, further comprising packaging the sand-coated confectionery product.

22. The method according to any one of claims 1 to 21, wherein the edible core on the sticky surface is further provided with an electrostatic charge to promote adhesion of the edible sheet.

23. A method for applying a sand coating, the method comprising: Offers multiple sugary fillings, including a sticky surface; The multiple sugar cores are fed into a rotating coating roller; as well as The coating roller is rotated to tumble the sugar core and the sugar core is coated with a granular coating composition to form a sand-coated core; The granular coating composition comprises a mixture of granular ingredients and edible flakes, based on a weight percentage of about 0.5% to about 20% of the total weight of the granular coating composition. The edible slices described herein have an aspect ratio of about 1 to about 250, specifically about 2 to about 200, more specifically about 3 to about 175, more specifically about 4 to about 150, and even more specifically about 4.5 to about 130 for the longest dimension to the smallest dimension; and The particulate component includes components having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

24. The method of claim 23, wherein the edible flakes have a particle size of about US#60 mesh (250 micrometers / 0.25 mm) to about US#8 mesh (2380 micrometers / 2.38 mm), as measured by air jet, specifically about US#40 mesh (400 micrometers / 0.4 mm) to about US#14 mesh (1410 micrometers / 1.41 mm), as measured by air jet, and more specifically about US#20 mesh (841 micrometers / 0.841 mm) to about US#18 mesh (1000 micrometers / 1.0 mm), as measured by air jet; or The edible sheet described herein has one or more of the following characteristics: approximately 0.200 mm. 2 To approximately 0.380 mm 2 The area D10 distribution is approximately 0.475 mm. 2 To approximately 0.890 mm 2 The area D50 distribution and approximately 0.800 mm 2 To approximately 1.480 mm 2 The area distribution is D90.

25. The method according to any one of claims 23 to 24, wherein the particulate component comprises particles of monosaccharides, disaccharides, polysaccharides, sugar alcohols, or combinations thereof, and optionally further comprises food acidifier particles.

26. The method according to any one of claims 23 to 25, wherein the particulate component comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomaltitol, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

27. The method of any one of claims 23 to 26, wherein the edible sheet comprises an aqueous colloid and an optional fluorescent agent that fluoresces under UV-A light, under black light, or under light with a wavelength between about 315 nanometers and about 400 nanometers.

28. The method of claim 27, wherein, based on the total weight of the edible sheets, about 1% to about 99% by weight of the edible sheets fluoresce under UV-A light, specifically about 5% to about 75% by weight, more specifically about 10% to about 50% by weight, and even more specifically about 15% to about 30% by weight of the edible sheets fluoresce under UV-A light.

29. The method according to claim 27 or 28, wherein the aqueous colloid is acacia gum / arabic gum, agar, alginate, bacterial gum, β-glucan, carrageenan, carboxymethyl locust bean gum, cellulose, deacetylated chitosan, gelatin, red algae gum, galactomannan, gelatin, gellan gum, guar gum, solanum gum, arabic gum, konjac glucan, locust bean gum, modified cellulose, modified natural gum, modified starch, pectin, propylene glycol alginate, starch, tamarind gum, tragacanth gum, xanthan gum, or combinations thereof.

30. The method according to any one of claims 23 to 29, wherein the candy core is prepared from a candy core comprising gummy candy, gelatin candy, taffy candy, licorice candy, chewy candy, low-cooking candy, kalamail candy, nougat, fudge candy, lactose candy, toffee candy, hard-cooking candy, chewing gum candy, blown gum candy, or combinations thereof.

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