Powder-filled chewy confectionery providing variable sensory profile

Abstract

This article discloses a powder-filled chewy confectionery product that provides a strong sour taste followed by a sweet taste when chewed.

Description

[0001] Cross-references to related applications This application claims priority to U.S. Provisional Application No. 63 / 640,517, filed April 30, 2024, and U.S. Provisional Application No. 63 / 700,849, filed September 30, 2024, the entire contents of each of which are incorporated herein by reference for all purposes. Background Technology

[0002] Chewy sugars containing soluble ingredients provide a lasting, pleasant chewiness and flavor without the insoluble residue of chewy gum-based sugars.

[0003] Sugar-coated candies (such as classic gum drop candies) offer a pleasant sweetness and crunch, as well as an interesting visual appearance. These products are typically coated with granulated sugar, providing a slightly gritty texture when chewed.

[0004] There is still a need in the field for new sugars and sugar forms that can impart new textures and flavor sensations. Summary of the Invention

[0005] In one implementation, the confectionery product includes: A center-filling composition comprising about 6% to about 25% by weight of a food acidifier based on the total weight of the center-filling composition; A chewy sugar composition shell surrounding the central filling composition; and Optionally, the coating surrounding the chewy sugar composition includes a sweetener and a food acidifier. When chewed, the sugary product presents a sour sensory experience, followed by a sweet sensory experience, and the central filling imparts a sour sensory experience.

[0006] In one implementation, the confectionery product includes: A powder-centered filling composition comprising a particulate sweetener and a food acidifier comprising about 6% to about 25% by weight based on the total weight of the powder-centered filling composition; A chewy confectionery composition shell surrounding the powder-filled composition; and Optionally, a coating surrounding the chewy sugary food composition includes a granular sweetener and a food acidifier. When chewed, the sugary product presents a sour sensory experience, followed by a sweet sensory experience, and the central filling provides a gritty texture and a sour sensory experience.

[0007] In another embodiment, the method of preparing a confectionery product includes: preparing a chewy confectionery composition shell and a powder-filled core composition; and forming a confectionery product from the chewy confectionery composition shell and the powder-filled core composition.

[0008] The following detailed description provides illustrative examples of the features described above and other features. Detailed Implementation

[0009] This document discloses a center-filled chewy confectionery product comprising a center-filling composition including a food acidifier comprising about 6% to about 25% by weight of the total weight of the center-filling composition; a chewy confectionery composition shell surrounding the center-filling; and optionally, a coating surrounding the chewy confectionery composition shell, the coating comprising an incremental sweetener and a food acidifier. Due to the center-filling composition, the shell, and the coating (if present), the confectionery product exhibits variable sensory sensations. For example, chewing the product provides a sensory sensation of initial sourness imparted by the center-filling and the coating (if present), followed by a sensory sensation of sweetness imparted by the chewy confectionery composition shell with continued chewing. Alternatively, if the product is placed in the mouth without chewing, there is an initial sensory sensation imparted by the coating, followed by a sensory sensation of sweetness provided by the chewy confectionery composition shell as it dissolves, and the center-filling provides a strong sensory sensation of sourness as the product continues to dissolve and exposes the center-filling. Therefore, the product can be broken down by teeth during chewing to provide a sour taste when needed by the consumer. In this embodiment, the center filling can be liquid, solid, or semi-solid. Furthermore, in this embodiment, the type of coating is not limited and can be any type, including tumble coating or sand coating.

[0010] Solid center fillers can comprise a single solid agglomerate or multiple solid particles, for example, they can be in granular or powder form. Embodiments including powdered center fillers are described in further detail herein. Liquid center filler compositions can have a liquid or syrupy consistency, while semi-solids are softer than solid center fillers but do not flow like liquids. Liquid center fillers can include a liquid carrier, which can be aqueous or non-aqueous, such as fats or edible oils that are liquid at room temperature. Semi-solid center fillers can also include fats or edible oils. Both liquid and semi-solid center fillers can also include incrementing sweeteners, emulsifiers, stabilizers, aqueous colloids, high-intensity sweeteners, humectants, flavorings, colorings, food acidifiers or their salts, or combinations thereof. Liquid center fillers can be emulsions.

[0011] This document also discloses a center-filled chewy confectionery product comprising a powdered center-filling composition including a granular sweetener and a food acidifier comprising about 6% to about 25% by weight of the total weight of the powdered center-filling composition; a shell of the chewy confectionery composition surrounding the powdered center-filling; and optionally, a gritty coating surrounding the shell of the chewy confectionery composition, the gritty coating comprising the granular sweetener and the food acidifier. Upon chewing, the confectionery product presents a sour sensory experience, followed by a sweet sensory experience, wherein the center-filling is exposed and imparts a gritty texture. In another embodiment, the consumer can choose when to experience the sour sensory experience; for example, if the product is not chewed but allowed to dissolve slowly in the mouth, thereby delaying the exposure of the center-filling with its high content of food acidifier. When the product is consumed in this manner, the sensory characteristics are a persistent sweetness followed by an intense burst of sour flavor.

[0012] This powdered center filler provides a granular texture and a sour taste, while the chewy sugar composition shell provides a chewy texture and a lingering sweetness. Upon first bite, the center filler imparts a rapid, intense sour taste characteristic, which transforms into a sweetness as the consumer continues to chew. The chewing sensation of the center filler is reminiscent of the gritty, grainy, and crunchy feel imparted by a granulated coating (such as those made from granulated sugar). The chewy sugar composition shell provides a sticky, persistent chewiness following the intense initial sourness (wrinkled texture) imparted by the center filler. In some embodiments, the granulated coating provides an additional gritty texture and, when it contains a food acidifier, further provides an additional sour taste.

[0013] The powder center-filling composition includes a particulate sweetener and a food acidifier of about 6% to about 25% by weight based on the total weight of the center filler, specifically about 8% to about 20% by weight, more specifically about 10% to about 18% by weight, and even more specifically about 12% to about 16% by weight.

[0014] The food acidifying agent in the powder center filler may be acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, their alkali metal salts, or combinations thereof. In one embodiment, the food acidifying agent in the center filler is citric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

[0015] The particulate sweetener in the powder-filled composition may be a sugar alcohol, a saccharide, or a combination thereof.

[0016] In one embodiment, the particulate sweetener filling the powder center of the composition is a saccharide. Suitable saccharide particles comprise, for example, monosaccharides, disaccharides, and polysaccharides, such as, but not limited to, sucrose (table sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levose), lactose, or combinations thereof. In one embodiment, the saccharide particles may be crystalline, comprising crystalline sucrose (table sugar).

[0017] In one embodiment, the particulate sweetener in the powder-filled composition is a sugar alcohol. 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 one embodiment, the sugar alcohol particles may be crystalline.

[0018] The particle size of the granular sweetener in the powder-filled composition is sufficient to provide a gritty texture. In one embodiment, the size can be selected such that, when chewing the product, the center filler materially evokes the gritty, grainy, and crunchy feel imparted by a sugar-coated coating.

[0019] The particulate sweetener of the powder-centered filling composition may have a particle size that can be measured by any suitable technique in the art, such as sieving analysis, laser diffraction, etc.

[0020] In one embodiment, the particulate sweetener in the powder-centered filling composition 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.

[0021] In one embodiment, the particulate sweetener of the powder-centered filling composition 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 wherein at least 50% by weight of the particles are greater than 100 micrometers and less than 900 micrometers, more specifically wherein at least 50% by weight of the particles are greater than 200 micrometers and less than 800 micrometers, even more specifically wherein at least 50% by weight of the particles are greater than 300 micrometers and less than 700 micrometers, and even more specifically wherein at least 50% by weight of the particles are greater than 400 micrometers and less than 600 micrometers.

[0022] In one embodiment, the particulate sweetener in the powder-centered filling composition may have a certain particle size distribution, wherein 30% to 75% by weight of the material has a particle size greater than 425 micrometers, and optionally further wherein 0% to 5% by weight of the material has a particle size greater than 850 micrometers. In this embodiment, the particle size can be determined by sieving analysis.

[0023] In one embodiment, the particulate sweetener in the powder-centered filling composition 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 includes 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 are determined using WSTyler Ro-Tap. ® Model RX-29 features horizontal circular motion and vertical compaction motion; 8” diameter test sieve; 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 is weighed. The results are reported as the weight percentage of material for each sieve size range. This implementation method is referred to as the “seven-sieve method”.

[0024] In one embodiment, the particulate sweetener of the powder-centered filling composition has a certain particle size distribution, wherein 3% to 15% by weight, specifically 5% to 10% by weight, has a particle size greater than 600 micrometers and less than 850 micrometers; 40% to 80% by weight, specifically 50% to 70% by weight, has a particle size greater than 425 micrometers and less than 600 micrometers; 15% to 35% by weight, specifically 20% to 30% by weight, has a particle size greater than 300 micrometers and less than 425 micrometers; and 0% to 5% by weight has a particle size greater than 180 micrometers and less than 300 micrometers, as measured by a seven-sieve method.

[0025] In one embodiment, the particulate sweetener of the powder-centered filling composition has a certain particle size distribution, wherein 10% to 30% by weight, specifically 15% to 25% by weight, has a particle size greater than 600 micrometers and less than 850 micrometers; 30% to 70% by weight, specifically 40% to 60% by weight, has a particle size greater than 425 micrometers and less than 600 micrometers; 10% to 30% by weight, specifically 15% to 25% by weight, has a particle size greater than 300 micrometers and less than 425 micrometers; and 0% to 7% by weight, specifically 2% to 6% by weight, has a particle size greater than 180 micrometers and less than 300 micrometers, as measured by a seven-sieve method.

[0026] In one embodiment, the powder-centered filling composition comprises a particulate sweetener to a particulate food acidifier in a weight ratio of about 80:20 to 90:10, specifically about 82:18 to about 88:12, more specifically about 84:16 to about 86:14. In another embodiment, the particulate sweetener is a particulate saccharide.

[0027] The powder-filled composition may optionally also include colorants, dried fruit, flavorings, high-intensity sweeteners, processing aids, or combinations thereof. When used, the colorants and flavorings may be dried or encapsulated as described herein.

[0028] Exemplary processing aids for use in powder center-filling compositions include calcium phosphate (e.g., tricalcium phosphate), calcium silicate, silica, talc, starch, or combinations thereof.

[0029] The dried fruit used in the powder-filling composition can be in powder form.

[0030] The flavoring agent used in the powder-centered filling composition can be a powdered flavoring agent. The flavoring agent can be free or encapsulated, or a combination of free and encapsulated flavoring agents can be used.

[0031] The sour or sweet taste of the filling material can be altered by changing the type and amount of the ingredients in the powder filling composition, particularly the type and amount of food acidifiers, granular sweeteners, and, if present, powdered fruits and flavorings.

[0032] Based on the total weight of the powder center-filled composition, the processing aid may be present in the powder center-filled composition in an amount of about 0.1 wt% to about 3 wt%, specifically about 0.5 wt% to about 2 wt%, more specifically 0.8 wt% to about 1.5 wt%.

[0033] The shell of the chewy confectionery composition surrounding the powdered center filler includes a sweetener, an aqueous colloid, a fat, an emulsifier, a humectant, or a combination thereof. A portion of the sweetener may act as a crystallizer to promote the nucleation and crystallization of small crystal-sized confectionery, thereby imparting the desired textural properties.

[0034] The incremental sweetener for the shell of the chewy sugary food composition can be a saccharide, a sugar alcohol, or a combination thereof. In one embodiment, the incremental sweetener for the shell of the chewy sugary food composition is a saccharide. Suitable saccharides include, for example, monosaccharides, disaccharides, and polysaccharides, such as, but not limited to, sucrose (table 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 a combination thereof. In another embodiment, the incremental sweetener is a combination of particulate saccharides and saccharide syrups.

[0035] In one embodiment, the incremental sweetener for the chewy sugary food composition shell is a sugar alcohol.

[0036] Based on the total weight of the chewy sugar composition shell, the chewy sugar composition shell may include incremental sweeteners in amounts of about 65% to about 95% by weight, specifically about 70% to about 90% by weight, and more specifically about 75% to about 85% by weight.

[0037] The shell of a chewy sugary food composition may include an aqueous colloid. The aqueous colloidal material may comprise naturally occurring materials such as gelatin, plant exudates, seed gums, and seaweed extracts, or they may be chemically modified materials such as cellulose, starch, or natural gum derivatives. Furthermore, the aqueous colloidal material may comprise pectin, gum arabic, acacia gum, alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gellan gum, galactomannan, tragacanth gum, guilarga gum, gel polysaccharides, konjac, deacetylated chitosan, xyloglucan, β-glucan, red algae gum, gum ghatti, tamarin, and bacterial gums. Modified natural gums include propylene glycol alginate, carboxymethyl locust bean gum, low-methoxyl pectin, or combinations thereof. It may contain modified cellulose, such as microcrystalline cellulose, carboxymethyl cellulose (CMC), methyl cellulose (MC), hydroxypropyl methyl cellulose (HPCM), hydroxypropyl cellulose (MPC), or combinations thereof. In one embodiment, the aqueous colloid is gelatin.

[0038] Based on the total weight of the chewy sugar composition shell, the chewy sugar composition shell may include an amount of aqueous colloid from about 0.01% to about 5% by weight, specifically from about 0.1% to about 2% by weight, and more specifically from about 0.8% to about 1.5% by weight.

[0039] Based on the total weight of the chewy sugar composition shell, the produced chewy sugar composition shell may have a moisture content of about 6.0% to about 7.0% by weight, specifically about 6.2% to about 6.8% by weight, and more specifically about 6.4% to about 6.6% by weight.

[0040] The shell of a chewy confectionery composition may include fats. Exemplary fats used in the shell of a chewy confectionery composition include plant-based, animal-based fats and oils, or combinations thereof. Suitable plant fats may include soybean, cottonseed, corn, apricot, peanut, sunflower, rapeseed, olive, palm, palm kernel, illipe, shea, coconut, cocoa, cocoa butter, or combinations thereof. The aforementioned plant fats may be hydrogenated to varying degrees as needed. Suitable animal fats include dairy fats such as milk fat and butter. As used herein, the term "fat" refers to any lipid material and may be solid or liquid at room temperature.

[0041] Based on the total weight of the chewy sugar composition shell, the chewy sugar composition shell may include about 3% to about 8% by weight, specifically about 4% to about 7% by weight, and more specifically about 5% to about 6% by weight of fat.

[0042] The shell of a chewy sugar composition may include an emulsifier. Suitable emulsifiers for use in the shell of a chewy sugar composition include distilled monoglycerides, lecithin, acetates of monoglycerides and diglycerides, citrates of monoglycerides and diglycerides, lactates of monoglycerides and diglycerides, monoglycerides and diglycerides, polyglycerides of fatty acids, cetearyl polyoxyethylene ether-20, polyglycerol ricinoleate, propylene glycol esters of fatty acids, polyglycerol laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitol monostearate, sorbitol tristearate, sorbitol monolaurate, sorbitol monooleate, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartrate of monoglycerides and diglycerides, tricaprylic / capric triglycerides / medium-chain triglycerides, dioleyl oleate, glyceryl oleate, and glyceryl emulsions of fatty acids. Esters, glyceryl lactalpalmitate, glyceryl stearate (glyceryl monostearate), glyceryl laurate, glyceryl dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium-chain triglycerides, caprylic / capric triglycerides, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexyl glyceryl distearate, triglyceryl monostearate, Tween derivatives, Span derivatives, stearoyl lactate, calcium stearoyl-2-lactate, sodium stearoyl-2-lactate, lecithin, ammonium phospholipids, sucrose esters of fatty acids, glyceryl sucrose esters, propylene 1,2-diol esters of fatty acids, or combinations thereof.

[0043] In one implementation, the emulsifier is lecithin.

[0044] Based on the total weight of the chewy sugar composition shell, the chewy sugar composition shell may include an amount of emulsifier of about 0.01% to about 5% by weight, specifically about 0.1% to about 3% by weight, and more specifically about 0.2% to about 1% by weight.

[0045] The shell of a chewy confectionery composition may also include a humectant. Suitable humectants include glycerin, propylene glycol, sorbitol, sorbitol syrup, or combinations thereof. In one embodiment, the humectant is glycerin. A humectant may be included to maintain the chewy texture of the shell. The amount of humectant can be adjusted to provide the shell with the desired texture and moisture content, while also improving the product's shelf life in part by minimizing the migration of moisture from the shell to the central filling.

[0046] Based on the total weight of the chewy sugar composition shell, the chewy sugar composition shell may include a humectant amount of about 0.01% to about 5% by weight, specifically about 0.1% to about 3% by weight, and more specifically about 0.2% to about 1.5% by weight.

[0047] The shell of a chewy sugary food composition may optionally also include coloring agents, flavoring agents, food acidifiers or salts thereof, high-intensity sweeteners, or combinations thereof.

[0048] The confectionery composition may optionally also include colorants. Colorants (pigments, colorants, colorants) for the center filler and the confectionery shell can be 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 pigments may comprise FD&C colorants, FD&C aluminum lakes, or combinations thereof.

[0049] The flavorings (also referred to herein as flavorings or flavoring agents) present in the sugar shell and optionally the central filling 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.

[0050] Other types of flavorings contain 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).

[0051] Flavorings used in sugar shells can be used in liquid or solid form, and the core filler may include flavorings in 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 into water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., by means known in the art.

[0052] The food acidifier for the sugar shell can be acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, their alkali metal salts, or combinations thereof. In one embodiment, the food acidifier for the central filler is citric acid, lactic acid, malic acid, tartaric acid, or combinations thereof.

[0053] Food acidifiers or salts of food acidifiers may be encapsulated or unencapsulated (or "free"). If more than one food acidifier or salt thereof is used, any combination of encapsulated or unencapsulated components may be used. When used in a center filler, some or all of the food acidifier or salt thereof may be encapsulated. Based on the total weight of the free and encapsulated forms, the portion of the encapsulated food acidifier or salt thereof may be from about 5% to about 95% by weight, specifically from about 10% to about 85% by weight, more specifically from about 20% to about 70% by weight, even more specifically from about 30% to about 60% by weight, or even more specifically from about 40% to about 50% by weight, which may be the encapsulated food acidifier or salt thereof.

[0054] Examples of encapsulating materials / components include fats and edible oils, specifically hydrogenated vegetable oils, fatty acids, fatty acid esters, etc. Other examples of encapsulating materials / components include polymers or resins, wherein the characteristics of the polymer or resin component control the release profile and the protection of the active ingredient to be encapsulated. In some embodiments, the encapsulating material may be polyvinyl acetate, polyethylene, cross-linked polyvinylpyrrolidone, polymethyl methacrylate, polylactide, polyhydroxyalkanoates, ethyl cellulose, polyvinyl acetate phthalate, polyethylene glycol, methacrylate co-methyl methacrylate, polyvinyl acetate-ethynyl alcohol copolymer, or any other component suitable for polymer-based encapsulation.

[0055] In another embodiment, the core of the food acidifier is coated with a salt of the food acidifier, particularly with a monoalkali metal or alkaline earth metal food acidifier or a dialkali metal food acidifier. The food acidifier in the core can be any food acidifier, such as adipic acid, ascorbic acid, citric acid, fumaric acid, glycolic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof. The salt of the food acidifier used for coating can be a monoalkali metal or dialkali metal food acidifier, wherein the food acidifier is not completely neutralized. Examples include sodium dihydrogen citrate, potassium dihydrogen citrate, disodium hydrogen citrate, dipotassium hydrogen citrate, sodium hydrogen malate, potassium hydrogen malate, etc. Examples of food acidifier cores coated with a salt of the food acidifier include citric acid coated with sodium citrate, citric acid coated with magnesium citrate, etc. This type of coated food acidifier can be used for product coatings, shells, core fillers, or combinations thereof.

[0056] Based on the total weight of the sugar composition shell, the food acidifier or its salt may be present in the sugar composition shell 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.

[0057] Similar to the central filling, the chewy sugary food composition shell may optionally 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 materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide-based sweeteners, protein-based sweeteners, or 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... The ester (aspartame) and the materials 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 is known to be 'lose'). 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.

[0058] 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.

[0059] Based on the total weight of the sugar composition shell, the amount of high-intensity sweetener that can be used in the chewy sugar composition shell can be from about 0.01% by weight to about 6% by weight, specifically from about 1% by weight to about 3% by weight.

[0060] In one embodiment, the confectionery product may optionally include a saccharified coating surrounding the chewy confectionery composition. The saccharified coating includes granular sweeteners, food acidifiers, or combinations thereof as described herein. In one embodiment, the granular sweetener in the saccharified coating is a saccharide. In another embodiment, the granular sweetener in the saccharified coating is granulated sugar.

[0061] In one embodiment, the particle size of the sand-coated granular sweetener is substantially the same as that of the granular sweetener in the powder-centered filling composition described above.

[0062] In one embodiment, the saccharification coating comprises a combination of a particulate sweetener and a food acidifier, wherein the particulate sweetener is a saccharide.

[0063] In one implementation, the coating includes a granular sweetener and a food acidifier.

[0064] In one embodiment, the coating composition comprises, based on the total weight of the coating composition, an amount of food acidifier of 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.

[0065] Based on the total weight of the coated confectionery product, the coated confectionery product may include a total amount of about 3% to about 30% by weight, about 5% to about 20% by weight, and specifically about 10% to about 15% by weight of the coated composition.

[0066] Methods for preparing confectionery products comprising a powdered core-filling composition and a chewy confectionery composition shell surrounding the powdered core-filling composition, the powdered core-filling composition comprising a particulate sweetener and a food acidifier comprising about 6% to about 25% by weight based on the total weight of the core-filling composition, wherein the confectionery product presents a sour sensory sensation upon chewing, followed by a sweet sensory sensation, and the core-filling composition imparts a gritty texture or sour taste. These methods include forming a chewy confectionery composition shell composition and a powdered core-filling composition, and forming confectionery product blocks from the chewy confectionery composition shell composition and the powdered core-filling composition. In one embodiment, the process includes co-extruding the chewy confectionery composition shell composition and the powdered core-filling composition to form a cord comprising a chewy confectionery composition shell containing the powdered core-filling composition; determining the dimensions of the cord; molding; and cutting to form individual confectionery product blocks. The resulting blocks can then be wrapped and packaged. Other processing techniques can be used to form confectionery with core-filling compositions.

[0067] The shell of a chewy sugar composition can be prepared by cooking a combination of incremental sweeteners and water to form a cooked sugar base. The cooking temperature for achieving the cooked sugar base can be from about 125°C to about 129°C. Once formed, the cooked sugar base can be removed from the heat source and cooled under mixing before adding fats and emulsifiers. Hydrated aqueous colloids can be added under mixing, followed by food acidifiers or colorings (if used). Once the temperature of the mixture has dropped below 100°C, flavorings can be added, and if used, seed crystals can be added under mixing to form the cooked sugar base. The cooked sugar base can be cooled to a temperature sufficient to maintain its shape (e.g., about 50°C + / - 5°C). The cooled, cooked sugar base can be stretched on a stretcher for a sufficient time to reach the desired consistency, for example, from about 2 minutes to about 15 minutes, specifically from about 4 minutes to about 8 minutes, to form a chewy sugar composition shell ready to be filled with a center filling.

[0068] Chewy sugar composition shells and center-filled sugar products can be prepared by batch or continuous processes.

[0069] The confectionery products described herein have a shelf life of 4 months or longer, specifically 6 months or longer, more specifically 9 months or longer, and even more specifically 12 months or longer.

[0070] The shell of chewy sugary food compositions contains a certain level of moisture. Various strategies have been developed to minimize moisture migration between the shell and the central filler as a means of improving product shelf life. Many food acidifiers and their salts have varying degrees of hygroscopicity. In one embodiment, the food acidifier or its salt used to prepare the central filler can be encapsulated. If other components present in the central filler are themselves hygroscopic, these components can also be used for encapsulation to minimize moisture migration from the shell to the central filler. Using encapsulated central filler components can improve product stability and shelf life. Alternatively, a less hygroscopic food acidifier or its salt can be used instead of a more hygroscopic one.

[0071] In an alternative implementation, the level of humectant in the shell of the chewy sugar composition can be adjusted to control the likelihood of moisture migration between the shell and the central filling.

[0072] In another embodiment, the powder center-filling composition may further include an anti-caking agent to control moisture that may migrate to the center-filler. The anti-caking agent will capture this moisture, serving as a means of extending the product's shelf life. Suitable anti-caking agents include silica, calcium phosphate (e.g., tricalcium phosphate), calcium silicate, etc.

[0073] In yet another embodiment, powdered sugar can be added to the shell of the chewy sugar composition to control moisture, improve the chewy texture through crystallization, and improve shelf life overall.

[0074] In another embodiment, individual sugar product blocks may be further coated with a sifting coating as described herein. The sifting coating process may include providing a plurality of sugar cores, comprising a tacky surface, to a coating roller. The surface of the cores may be tacky using steam, heat, water application, an adhesive solution application, or a combination thereof. Once the surface of the block is made tacky, a sifting coating composition is applied under tumbling to form a sifted, center-filled, chewy sugar product.

[0075] The binder solution may comprise water and saccharified syrup, sugar alcohol syrup, or an aqueous colloidal solution (e.g., gum arabic solution), which is applied to the surface of the core to make the surface tacky. The binder solution can be applied to the surface using processes such as spraying, dipping, coating, roller coating, extrusion, sprucing, or other similar means. An alternative method is to heat the surface of the sugar core to soften and make it tacky before applying the granular coating composition.

[0076] Once the coated confectionery has been formed, it may optionally be dried, processed, and optionally further packaged using processes and packaging known in the art.

[0077] In another embodiment, the center-filled chewy confectionery product includes a center-filling composition; a shell of the chewy confectionery composition surrounding the center-filling; and a coating surrounding the shell of the chewy confectionery composition. The type of coating is not limited and can be any type, including tumble coating or sand coating.

[0078] Suitable tumbling coatings include hard tumbling coatings or soft tumbling coatings. In a particular embodiment, the tumbling coating is a soft tumbling coating.

[0079] As used herein, "soft roll-on" coating refers to a coating that provides a soft bite as measured by sensory testing methods. As used herein, "hard roll-on" coating refers to a coating that provides a hard, crunchy, or light bite as measured by sensory testing methods. Confectionery products can be tested by a trained descriptive analysis team using various methods, such as Spectrum. ™The method involves analyzing the coating. This method comprises a group of trained individuals who measure several characteristics of the sugary composition and provide a rating for each characteristic. The hardness of the coating can be measured on any desired scale. For example, hardness can be measured on a ten-point scale from 1 to 10, where a rating of 1 is the softest and a rating of 10 is the hardest. Typically, soft-rolled coated products have a lower hardness rating than hard-rolled coated products. For example, in one embodiment, a soft-rolled coated product may have a hardness sensory rating of about 3 to 4, while a hard-rolled coated product may have a hardness sensory rating of about 7 to 8.

[0080] The following describes conventional techniques used in hard and soft panning: “Sugarless Hard Panning”, Robert Boutin et al., The Manufacturing Confectioner, pp. 35–42, November 2004; “Panning Technology, An Overview:”, John Flanyak, The Manufacturing Confectioner, pp. 65–74, January 1998; “Crystallization and Drying During Hard Panning”, Richard W, Hartel, The Manufacturing Confectioner, pp. 51–57, February 1995; “Soft Panning”, Michael J. Lynch, The Manufacturing Confectioner, pp. 47–50, November 1987; and “Panning - The Specialist's Specialty”, Robert D. Walter, Candy & Snack Industry, pp. 43–51, December 1974.

[0081] Roll-coating compositions typically include an incrementing sweetener and optional aqueous colloids, such as gum arabic, starch, or combinations thereof. Roll-coating compositions may also include additional coating components, such as colorants, flavorings, sensory agents, food acidifiers or their salts, dried fruit, high-intensity sweeteners, or combinations thereof. In some embodiments, the additional components are encapsulated or unencapsulated (or “free”). If more than one component is used, the coating may contain any combination of encapsulated or unencapsulated components.

[0082] In certain embodiments, a tumble coating is a soft tumble coating that includes an incremental sweetener and also includes powdered flavorings, food acidifiers or salts thereof, powdered fruit, or combinations thereof. In certain embodiments, a tumble coating includes a food acidifier or a salt thereof, particularly an encapsulated food acidifier or a salt thereof.

[0083] In several embodiments, based on the total weight of the tumble coating, colorant, flavoring agent, sensor, food acidifier or its salt, dried fruit, high-intensity sweetener, or combination thereof may be present in amounts from about 0.05% to about 20% by weight, specifically from about 0.1% to about 18% by weight, more specifically from about 1% to about 16% by weight, or even more specifically from about 5% to about 15% by weight.

[0084] In another embodiment, the confectionery product is further processed by polishing with wax or coating with glaze. Exemplary waxes and glazes include mixtures of shellac (candy glaze), mineral oils, and waxes such as carnauba wax, candelilla wax, etc.

[0085] In one embodiment, the confectionery product described herein is not a chewing gum base; specifically, it does not contain a chewing gum base. In one embodiment, the confectionery product does not contain chewing gum base elastomers or other gum base polymers, such as vinyl polymers.

[0086] 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.

[0087] Example Example 1: Chewy Sugar Shell Table 1 relates to chewy sugar shell formulations, where all ingredients are weight percentages based on the total weight of the chewy sugar shell composition. The target moisture content of the chewy sugar shell formulation is about 6.65% by weight, ranging from about 6% by weight to about 7% by weight.

[0088] Table 1. Chewy sugar shell formulations (wt%) Chewy sugar shell compositions of formulations A to F are prepared by weighing all ingredients and preparing a premixed solution of a fat mixture, a gelatin mixture, an acid solution, and a pigment solution. The gelatin mixture is prepared in slightly warm water under mixing to avoid clumping; the resulting mixture is maintained in a water bath at approximately 55°C to 60°C. The fat mixture is prepared by heating to approximately 55°C to 60°C.

[0089] Place the cooked confectionery base ingredients in a pot and cook to approximately 127°C to 129°C, then remove from the heat source. At approximately 123°C, add the fat mixture to the cooked confectionery base while mixing. At approximately 115°C, add the gelatin mixture to the cooked confectionery base while gently mixing. At approximately 105°C, add the acid and coloring solutions to the cooked confectionery base while mixing. At approximately 90°C, add the flavorings to the cooked confectionery base, and at approximately 83°C, add the seed crystals while mixing. Then pour the cooked confectionery base onto a cooling plate and knead until the clump begins to hold its shape (no longer moving like a liquid) (approximately 50°C ± 5°C). Then stretch the clump on a stretcher for approximately 6 minutes and cool to form a chewy confectionery shell.

[0090] Example 2: Center-filled formulation Table 2 relates to center-filled formulations, where all components are weight percentages based on the total weight of the center-filled composition. Center-filled formulations are prepared by mixing the center-filled components to form blends.

[0091] Table 2. Center-filling formulations (by weight %) Example 3: Formulation of a center-filled confectionery product Table 3 relates to center-filled sugar product formulations prepared from the chewy sugar shell formulation of Example 1 and the center-filling formulation of Example 2, wherein the amounts are weight percentages based on the total weight of the product. The product was prepared by co-extruding the chewy sugar shell formulation and the center-filling formulation to form a cord, determining the size of the cord, molding, cooling to approximately room temperature, and cutting to form individual center-filled sugar product blocks. The resulting blocks can then be wrapped and packaged.

[0092] Table 3. Center-filled sugary food products (by weight %) Example 4: Sand-filled center-filled confectionery product formulation Table 4 relates to a sifted center-filled sugar product formulation prepared from the chewy sugar shell formulation of Example 1, the center-filling formulation of Example 2, and a sifted coating. An exemplary sifted coating comprises granulated sugar optionally mixed with a food acidifier in a weight ratio of about 10% to about 20% by weight of the food acidifier and the remainder sugar. The product is prepared by co-extruding the chewy sugar shell formulation and the center-filling formulation to form a rope, determining the size of the rope, molding, cooling to about room temperature, and cutting to form individual center-filled sugar product blocks. The resulting blocks are coated with the sifted coating, for example using a tumble-polishing process, and the sifted blocks can then be wrapped and packaged or packaged in bulk.

[0093] Table 4. Center-filled sugar products with sand coating (%) 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.

[0094] 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 materials 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 encompass all embodiments falling within the scope of the appended claims.

Claims

1. A confectionery product, said confectionery product comprising: A powder-filled composition comprising a particulate sweetener and a food acidifier comprising about 6% to about 25% by weight based on the total weight of the powder-filled composition; A chewy sugar composition shell surrounding the powder-centered filling composition; and Optionally, the coating surrounding the shell of the chewy sugary food composition includes a granular sweetener and a food acidifier. When chewed, the sugary product presents a sour sensory experience, followed by a sweet sensory experience, and the central filling imparts a gritty texture and a sour sensation.

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

3. The confectionery product according to claim 1, wherein the powder center-filling composition further comprises an anti-caking agent.

4. The confectionery product according to claim 1, wherein part or all of the food acidifier of the powder-centered filling composition is encapsulated.

5. The confectionery product of claim 1, wherein each of the particulate sweetener in the powder-filling composition and the particulate sweetener in the saccharified coating is independently a particulate saccharide.

6. The confectionery product according to claim 5, wherein the granular saccharide is granulated sugar.

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

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

14.

9. The confectionery product according to claim 1, wherein the chewy confectionery composition shell comprises an incremental sweetener, an aqueous colloid, a fat, an emulsifier, or a combination thereof, and optionally further comprises a flavoring agent, a food acidifier, a coloring agent, a high-intensity sweetener, a humectant, or a combination thereof.

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

11. The confectionery product according to claim 9, wherein the incremental sweetener of the chewy confectionery composition shell is sucrose (table sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levose), lactose, invert sugar, fructooligosaccharide syrup, partially hydrolyzed starch, corn syrup solids (such as high fructose corn syrup), or combinations thereof.

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

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

14. The confectionery product according to claim 9, wherein the aqueous colloid of the chewy confectionery composition shell is gelatin.

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

16. A method for preparing a confectionery product according to any one of claims 1 to 15, the method comprising: Preparation of the shell of the chewy sugary food composition and the powder-filled composition; as well as The sugar product is formed by the shell of the chewy sugar composition and the powder center filling composition.

17. The method of claim 16, the method comprising co-extruding the chewy sugar composition shell composition with the powder center-fill composition to form a rope comprising a shell of the chewy sugar composition encapsulating the powder center-fill; Determine the dimensions of the material rope; Molding and cutting to form individual blocks of confectionery products; Optional further wrapping or packaging.

18. The method of claim 17, further comprising coating the confectionery product block with a sand coating agent.

19. A confectionery product, said confectionery product comprising: A center-filling composition comprising about 6% to about 25% by weight of a food acidifier based on the total weight of the center-filling composition; A chewy sugar composition shell surrounding the central filling composition; and Optionally, the coating surrounding the shell of the chewy sugary food composition includes a sweetener and a food acidifier. When chewed, the sugary product presents a sour sensory experience, followed by a sweet sensory experience, with the central filling contributing a sour sensation.

20. The confectionery product according to claim 19, wherein... Part or all of the food acidifier in the center-filling composition is encapsulated; The central filler also includes an anti-caking agent; The chewy sugar composition shell includes an amount of wetting agent that minimizes the migration of moisture from the shell to the central filling; Powdered sugar is added to the shell of the chewy sugar composition; Or a combination of them.

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