Method for incorporating fat-soluble ingredient into comestible product, and product resulting therefrom

Abstract

To provide: a method for incorporating a fat-soluble ingredient into a comestible product; and a product resulting therefrom.SOLUTION: The disclosure relates generally to a method for manufacturing a comestible and the comestible product resulting therefrom, and more particularly to a method for manufacturing a comestible with a fat-soluble ingredient and the comestible product resulting therefrom. There is disclosed a method for incorporating a fat-soluble ingredient into a comestible product, the method including forming a comestible core, coating the comestible core with at least one coating layer to form a comestible shell, and applying a fat-soluble ingredient to the comestible core via the coating, the fat-soluble ingredient being applied in the at least one coating layer in a liquid form.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] (Cross - Reference to Related Applications) This application claims the benefit of priority to a provisional patent application filed on August 30, 2021, and assigned Serial No. 63 / 238,342. The entire content of the above - mentioned provisional patent application is incorporated herein by reference.

[0002] (Field of the Invention) The present disclosure generally relates to methods for manufacturing food products and food products obtained therefrom, and more specifically, to methods for manufacturing food products having fat - soluble components and food products obtained therefrom.

Background Art

[0003] Currently, vitamin supplements are typically delivered to consumers in either liquid, gummy, tablet, or capsule form. These delivery means are sufficient to deliver them if the consumer remembers / remembers consuming a large amount of vitamins, but a delivery means that conforms to the consumer's daily routine and delivers smaller, continuous doses may have greater nutritional value and may be easier to consume regularly.

[0004] Candy or chewing gum would be a good food product option as such a vehicle. However, at present, due to the hydrophobic nature of the chewing gum base, especially the elastomer component therein, it is difficult to sufficiently deliver some vitamins (especially fat - soluble vitamins) to the user via chewing gum. Therefore, it is desirable to discover a method for effectively and consistently releasing fat - soluble vitamins from chewing gum.

Summary of the Invention

Means for Solving the Problems

[0005] According to one embodiment, a method for incorporating a fat-soluble component into a food product is provided. The method includes forming an edible core, coating the edible core with at least one coating layer to form an edible shell, and applying a fat-soluble component to the edible core via the coating, wherein the fat-soluble component is applied to at least one coating layer in a liquid form.

[0006] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the edible core is a chewing gum core.

[0007] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the edible shell is a hard candy confectionery shell.

[0008] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the at least one coating layer is a plurality of coating layers applied in a plurality of coating steps.

[0009] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, at least one of the plurality of coating steps includes applying a liquid premix of a fat-soluble component and at least one flavor component in at least one of the plurality of coating layers.

[0010] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the plurality of coating steps includes at least one initial step of forming an inner portion of the edible shell, at least one intermediate step of forming a central portion of the edible shell, and at least one finishing step of forming an outer portion of the edible shell.

[0011] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the method further comprises applying the liquid premix comprising a fat-soluble component and at least one flavor component via at least one intermediate step.

[0012] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the method further comprises localizing the fat-soluble component in a central portion via an intermediate step.

[0013] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the fat-soluble component is at least one fat-soluble vitamin component.

[0014] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the at least one fat-soluble vitamin component is selected from the group consisting of vitamins A, D, E, and K.

[0015] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the fat-soluble vitamin component is vitamin D.

[0016] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the chewing gum core is hydrophobic and comprises an elastomer and a sweetener.

[0017] In addition to, or as an alternative to, one or more of the above features, in a further embodiment, the edible shell is a hydrophilic confectionery shell, and the at least one initial step and the at least one finishing step comprise applying at least one sugar alcohol to form the confectionery shell.

[0018] According to one embodiment, an edible product containing a fat-soluble component is provided. The edible product includes an edible core and an edible shell. The edible shell includes an inner portion, a central portion, and an outer portion. The edible shell includes a concentration gradient such that the central portion contains the maximum concentration of the fat-soluble component, and the inner portion and the outer portion contain the minimum concentration of the fat-soluble component.

[0019] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the edible core is a chewing gum core.

[0020] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the edible shell is a hard candy confectionery shell.

[0021] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the fat-soluble component is a vitamin.

[0022] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the fat-soluble vitamin component is selected from the group consisting of vitamins A, D, E, and K.

[0023] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the fat-soluble vitamin component is vitamin D.

[0024] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the chewing gum core is hydrophobic and contains an elastomer and a sweetener.

[0025] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the hard candy confectionery shell is hydrophobic and contains at least one sugar alcohol.

[0026] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the fat-soluble component is localized in the central portion of the edible shell.

[0027] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the minimum concentration of the fat-soluble component is in the inner and outer portions of the edible shell, and the maximum concentration of the fat-soluble component is in the central portion of the edible shell.

[0028] In addition to one or more of the above features, or as an alternative thereto, in a further embodiment, the minimum concentration of the fat-soluble component in the inner and outer portions is about 0%, and the maximum concentration of the fat-soluble component in the central portion is about 100%.

[0029] In addition to one or more of the above features, or as an alternative, in a further embodiment, the maximum concentration of the fat-soluble component in the central portion of the edible shell is any proportion of the fat-soluble component in the central portion that is greater than the proportion of the fat-soluble component in each of the inner and outer portions.

[0030] In addition to one or more of the above features, or as an alternative, in a further embodiment, the maximum concentration of the fat-soluble component in the central portion of the edible shell is any proportion of the fat-soluble component in the center that is greater than the sum of the proportions of the fat-soluble component in the inner and outer portions. The present invention provides, for example, the following. (Item 1) A method for incorporating a fat-soluble component into an edible product, the method comprising: forming an edible core; coating the edible core with at least one coating layer to form an edible shell; applying a fat-soluble component to the edible core via the coating, wherein the fat-soluble component is applied to the at least one coating layer in liquid form. (Item 2) The method according to item 1, wherein the edible core is a chewing gum core. (Item 3) The method according to item 1, wherein the edible shell is a hard candy confectionery shell. (Item 4) The method according to item 1, wherein the at least one coating layer is a plurality of coating layers applied in a plurality of coating steps. (Item 5) The method according to item 4, wherein at least one of the plurality of coating steps includes applying a liquid premix of the fat-soluble component and at least one flavor component in at least one of the plurality of coating layers. (Item 6) The method according to item 5, wherein the plurality of coating steps includes at least one initial step of forming an inner portion of the edible shell, at least one intermediate step of forming a central portion of the edible shell, and at least one finishing step of forming an outer portion of the edible shell. (Item 7) The method according to item 6, further comprising applying the liquid premix containing the fat-soluble component and the at least one flavor component through the at least one intermediate step. (Item 8) The method according to item 7, further comprising localizing the fat-soluble component in the central portion. (Item 9) The method according to item 1, wherein the fat-soluble component is at least one fat-soluble vitamin component. (Item 10) The method according to item 9, wherein the fat-soluble vitamin component is selected from the group consisting of vitamins A, D, E, and K. (Item 11) The method according to item 10, wherein the fat-soluble vitamin component is vitamin D. (Item 12) The method according to item 2, wherein the chewing gum core is hydrophobic and contains an elastomer and a sweetener. (Item 13) The method according to item 5, wherein the edible shell is a hydrophilic confectionery shell, and at least one of the initial step and the finishing step includes applying at least one sugar alcohol to form the confectionery shell. (Item 14) An edible product containing a fat-soluble component, wherein the product comprises: an edible core; an edible shell coating the edible core, wherein the edible shell comprises an inner portion, a central portion, and an outer portion, and a fat-soluble component; wherein the edible shell has a concentration gradient such that the central portion contains the maximum concentration of the fat-soluble component and the inner and outer portions contain the minimum concentration of the fat-soluble component. An edible product. (Item 15) The product according to item 14, wherein the edible core is a chewing gum core. (Item 16) The product according to item 14, wherein the edible shell is a hard candy shell. (Item 17) The product according to item 14, wherein the fat-soluble component is a vitamin. (Item 18) The product according to item 17, wherein the fat-soluble vitamin component is selected from the group consisting of vitamins A, D, E, and K. (Item 19) The product according to item 18, wherein the fat-soluble vitamin component is vitamin D. (Item 20) The product according to item 15, wherein the chewing gum core is hydrophobic and contains an elastomer and a sweetener. (Item 21) The product according to item 16, wherein the hard candy shell is hydrophilic and contains at least one sugar alcohol. (Item 22) The product according to item 14, wherein the fat-soluble component is localized in the central portion of the edible shell. (Item 23) The product according to item 14, wherein the minimum concentration of the fat-soluble component in the inner and outer portions of the edible shell is about 0%, and the maximum concentration of the fat-soluble component in the central portion of the edible shell is about 100%. (Item 24) The product according to item 14, wherein the maximum concentration of the fat-soluble component in the central portion of the edible shell is any proportion of the fat-soluble component in the central portion that is greater than the proportion of the fat-soluble component in each of the inner portion and the outer portion. (Item 25) The product according to item 14, wherein the maximum concentration of the fat-soluble component in the central portion of the edible shell is any proportion of the fat-soluble component in the center that is greater than the sum of the proportions of the fat-soluble component in the inner portion and the outer portion.

Brief Description of the Drawings

[0031] The accompanying drawings, which are incorporated herein and constitute a part hereof, illustrate some embodiments of the present disclosure and, together with the description, serve to explain the principles of the present disclosure. In the drawings,

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0032] Referring to FIGS. 1-3, a method for incorporating a fat-soluble component into an edible product and the resulting edible product are described below. As shown in FIG. 2, an exemplary edible product 10 includes a core 12 and a shell 14. As will be discussed in detail below, the edible product 10 includes one or more fat-soluble components, such as fat-soluble active components like vitamins, incorporated into the shell 14. Some examples of fat-soluble vitamin components that can be used are vitamins A, D, E, and K, particularly vitamin D.

[0033] In an exemplary embodiment, the edible product 10 is a confectionery product, the edible core 12 is a confectionery core, and the edible shell 14 is a confectionery shell. Some exemplary types of confectionery used will be considered in more detail below. As used herein, the term "confectionery product" is intended to include any edible product that contains a sweetening ingredient. Confectionery products can be made using sugar, syrups, sugar alcohols, honey, and sweet foods such as candy or pastries. Confectionery compositions are well known in the art and include soft candy, chewing candy, hard candy, chewing gum, chocolate (including, for example, milk chocolate, dark chocolate, white chocolate, and semisweet chocolate), and lozenges.

[0034] In an exemplary embodiment, one type of confectionery product 10 for which use is contemplated is chewing gum, specifically coated chewing gum pellets. For each product or pellet 10 manufactured according to the method described below, the core may be a chewing gum core 12 and the shell may be a hard or soft candy shell 14. The chewing gum core 12 may include any water-insoluble or hydrophobic gum base well known in the art. Exemplary embodiments of suitable polymers in the gum base include both natural and synthetic elastomers and gums. The gum base composition of the core 12 may also include an elastomer solvent that aids in softening the gum base, as well as various other conventional base components such as plasticizers or softeners, emulsifiers, and extenders. In addition to the gum base, the core 12 may include natural and / or artificial bulk sweeteners, as well as flavorings and colorants. The elastomers in the gum base composition of the core 12 are typically long-chain or high-molecular-weight compounds that are hydrophobic. The gum base composition includes about 20% to 50% by weight of elastomer, and the gum product includes about 15% to 40% by weight of the gum base. Thus, the chewing gum core 12 includes about 3% to 20% hydrophobic elastomer. The gum core 12 also includes resins, waxes, and softeners that are hydrophobic. These hydrophobic components create an environment within the core 12 that has sufficient hydrophobic conditions to absorb or trap fat-soluble components. In fact, when the gum core 12 is chewed, any or at least most of the hydrophilic components that may be present in the core are dissolved by saliva and ingested. This leaves behind a gum bolus that is all or almost all a hydrophobic base material such as an elastomer, which can absorb or trap fat-soluble components regardless of whether the fat-soluble components were added to the core mixture with the hydrophobic gum base components or ingestible hydrophilic components.

[0035] In an exemplary embodiment, the hard candy shell 14 of the product 10 includes several conventional ingredients in addition to the fat-soluble components. Ingredients such as, but not limited to, polyols or sugar alcohols, as well as flavoring agents, colorants, and binders such as, but not limited to, starch or gum arabic, can be included in the shell 14. Referring particularly to FIG. 1, a description of a method 100 for forming the product 10 is set forth below.

[0036] Referring to method step 102, the method 100 begins with the formation of the core 12, which in this exemplary embodiment is a confectionery or chewing gum core 12. The core 12 can be formed by any conventional batch or continuous mixing / extrusion process. In the exemplary embodiment presented for illustrative purposes, the gum base can be pelletized and fed into a standard mixer or extruder. Given a gum base, an emulsifier for the gum base can be added to the mixer / extruder and mixed with the gum base. Polyols and glycerin can be added to the mixer / extruder and thoroughly mixed with the gum base. In addition, flavorings, colorants, active substances, sweeteners, and any other additives can be added to the mixture / extruder and incorporated into the gum core material. The final chewing gum composition is then discharged from the mixer / extruder and formed / molded into the chewing gum core 12 via a pelletizer or forming die.

[0037] Once pelletized, the core 12 can be transferred to a conventional coating apparatus such as a coating drum 16 as shown in FIG. 3. Referring to method step 104, the core 12 is coated in a coating apparatus such as the drum 16, and a plurality of coating layers are applied to the core 12 to form the shell 14, which in this exemplary embodiment is a confectionery shell 14. The coating process can be carried out using any conventional mechanism such as a spray nozzle or bar (not shown) and the rotation of the coating drum 16. As long as powders (such as polyol powders) are used in this coating process, they can simply be added to the drum cavity 20 via any other conventional means for mixing with the opening 22 or the core 12.

[0038] The hard candy shell 14 of this exemplary embodiment is primarily (but not entirely) a hydrophilic component, and thus creates a hydrophilic environment and can be added to the core 12 in a plurality of coating layers. In fact, in the exemplary embodiment, the entire coating process may include 10 to 100 coating steps, more specifically 20 to 90 steps, 30 to 80 steps, 40 to 70 steps, 40 to 60 steps, 40 to 50 steps, or 50 to 60 steps. The plurality of coating layers can be added through these coating steps having a plurality of coating layers such that the coating 14 is applied to the chewing gum core 12 through 20 to 90 layers, 30 to 80 layers, 40 to 70 layers, 40 to 60 layers, 40 to 50 layers, or 50 to 60 layers. Each step may include the addition of a layer and a period for subsequent drying. Referring to method step 106, a fat-soluble component, in this exemplary embodiment, a fat-soluble vitamin component, is applied to the gum core 12 in liquid form through at least one coating step that forms at least one coating layer of the hard candy shell 14.

[0039] In an exemplary embodiment, the plurality of overall coating steps for applying the hard candy shell 14 to the chewing gum core 12 can be divided into three general steps or stages. The first or initial stage involves applying one or more desired sugar alcohols (see some of the examples above) to the chewing gum core 12 within the coating drum 16. The spray nozzle or bar 18 delivers the sugar alcohol solution to the core 12, while the rotation of the drum 16 disperses the solution around the core 12, enabling each to be fully coated. To assist the sugar alcohol solution in binding to the core 12, a binder such as gum arabic may be included in the solution. In an exemplary embodiment, the coating steps included in this initial stage can be 1 to 50 coating steps, more specifically 5 to 50, 10 to 45, 15 to 40, 20 to 35, 20 to 30, or 20 to 25 coating steps, and even more specifically at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 coating steps.

[0040] Following the initial stage (and perhaps after an additional or extended period for drying / conditioning), a second or intermediate stage in a plurality of overall coating steps is initiated. During the intermediate stage, a liquid premix containing a fat-soluble vitamin component is applied to the coating layer(s) on the core 12 (also referred to as the initial coating core) from the initial stage. The liquid premix may contain, or may consist essentially of, a fat-soluble vitamin component and a flavor component. The liquid premix is applied to the initially coated core 12 in the coating drum 16 or in an additional / downstream coating drum (not shown) to which the initially coated core 12 has been transferred. A spray nozzle or bar delivers the liquid premix to the initially coated core 12, while the rotation of the drum 16 disperses the solution around the initially coated core 12, enabling each to be completely coated with the liquid premix. In an exemplary embodiment, the coating step in the intermediate stage is 1 to 35 coating steps following the initial stage, more specifically 1 to 2, 1 to 4, 2 to 3, 2 to 4, 1 to 30, 2 to 30, 3 to 30, 4 to 30, 1 to 25, 2 to 25, 3 to 25, 4 to 25, 1 to 20, 2 to 20, 3 to 20, 4 to 20, 1 to 15, 2 to 15, 3 to 15, 4 to 15, 1 to 10, 2 to 10, 3 to 10, 4 to 10 or 5 to 10 coating steps, even more specifically at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34 or 35 coating steps.

[0041] Following the intermediate stage (and perhaps after yet another additional or extended period for drying / conditioning), a third or finishing stage in a plurality of overall coating steps is initiated. During the finishing stage, the sugar alcohol solution is reapplied to the coating layer on core 12 from the initial and intermediate stages (the latter also being referred to as the intermediate coated core). Again here, the sugar alcohol solution delivered in the finishing stage is applied to the initial and intermediate coated core 12 within coating drum 16, or an additional / downstream coating drum (not shown) through which the initial and intermediate coated core 12 is transported. Spray nozzles or bars redeliver the sugar alcohol solution to the initially coated core 12 and the intermediate coated core 12, while the rotation of drum 16 disperses the solution around the initially coated core 12 and the intermediate coated core 12, enabling each to be fully coated with the sugar alcohol solution. In an exemplary embodiment, the coating steps in the finishing stage may include 1 to 50 coating steps following the initial and intermediate stages, more specifically 5 to 50, 10 to 45, 15 to 40, 20 to 35, 20 to 30, or 20 to 25 coating steps, even more specifically at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 coating steps.

[0042] Referring particularly to FIG. 2 here, the above-described initial stage, intermediate stage, and finishing stage create an edible product 10 that includes three different portions over the entire thickness 31 of the shell 14. These portions include an inner portion 30 that is located at the interface with the surface 33 of the edible core 12 and is closest to that surface 33, an outer portion 32 that is located at the surface 34 of the entire edible product 10 and is closest to that surface 34, and a central portion 36 that is located between the inner portion 30 and the outer portion 32. This method results in an edible product having a core 12 surrounded by a shell 14 that has hydrophobic conditions sufficient to absorb or trap fat-soluble components and is at least mostly hydrophilic, or in an exemplary embodiment, a confectionery product 10. The shell 14 includes a concentration gradient of the fat-soluble component, with the maximum concentration of the fat-soluble component being in the central portion 36 of the shell 14 and the minimum concentration of the fat-soluble component being in the inner portion 30 and the outer portion 32 of the shell 14.

[0043] In an exemplary embodiment, it should be understood that the minimum concentration of the fat-soluble component in the inner portion 30 and the outer portion 32 described above is about 0%, and the maximum concentration of the fat-soluble component in the central portion 36 described above is about 100%. In a further exemplary embodiment, the above-mentioned maximum concentration of the fat-soluble component in the central portion 36 of the shell 14 may be at least 34%, at least 50%, at least 67%, and at least 75%. In a further exemplary embodiment, the above-mentioned maximum concentration of the fat-soluble component in the central portion 36 of the shell 14 may be at least 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, and 99%. As described above, the maximum concentration of the fat-soluble component in the central portion 36 may be about 100%. In fact, in an exemplary embodiment, the above-mentioned maximum concentration of the fat-soluble component in the central portion 36 is such that the central portion 36 contains a concentration higher than the respective individual concentrations of the inner portion 30 and the outer portion 32, or a concentration higher than the combined concentration of the inner portion 30 and the outer portion 32 at any percentage.

[0044] Similarly, in exemplary embodiments, the above-described minimum concentration of the fat-soluble component in each of the inner portion 30 and the outer portion 32 of the shell 14 may be at most 33%, at most 25%, at most 20%, and at most 10%. In still further exemplary embodiments, the above-described minimum concentration of the fat-soluble component in each of the inner portion 30 and the outer portion 32 of the shell 14 may be up to 32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, and 1%. As described above, the minimum concentration of the fat-soluble component in each of the inner portion 30 and the outer portion 32 of the shell 14 may be about 0%.

[0045] As discussed, the application of the fat-soluble liquid premix at the intermediate stage causes the fat-soluble component to be present in and essentially localized to the central portion 36 of the shell 14. This is beneficial for the effective and consistent release of the fat-soluble component because a barrier is provided from the gum core 12 through the inner portion 30 to the entire product surface 34 through the outer portion 32. Indeed, if the fat-soluble component does not have this effective distance and barrier from the gum core 12 through the inner portion 30, the fat-soluble component is at risk of being absorbed by the hydrophobic gum core 12, reducing the effective and consistent release of the fat-soluble component during chewing. Further, if the fat-soluble component does not have this effective distance and barrier from the gingival surface 34 through the outer portion 32, the fat-soluble component is at risk of being oxidized by ambient exposure, which can also reduce the amount of fat-soluble component available for release during chewing and may degrade its color.

[0046] The drawings may not be to scale (the pellet 10 can be of any shape), but the central portion 36 of the shell 14 is about one-third of the thickness 31 of the shell, more specifically 1 to 35% of the thickness 31 of the shell 14, even more specifically about 1 to 2% of the thickness 31 of the shell 14, 1 to 4%, 2 to 3%, 2 to 4%, 1 to 30%, 2 to 30%, 3 to 30%, 4 to 30%, 1 to 25%, 2 to 25%, 3 to 25%, 4 to 25%, 1 to 20%, 2 to 20%, 3 to 20%, 4 to 20%, 1 to 15%, 2 to 15%, 3 to 15%, 4 to 15%, 1 to 10%, 2 to 10%, 3 to 10%, 4 to 10%, or 5 to 10%, and even more specifically at least or about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, or 35% of the thickness 31 of the shell 14. It should be noted that the inner portion 30 may be about one-third of the thickness 31 of the shell, more specifically about 1 to 35% or 1 to 50% of the thickness 31 of the shell 14, even more specifically about 5 to 50%, 10 to 45%, 15 to 40%, 20 to 35%, 20 to 30%, or 20 to 25% of the thickness 31 of the shell 14, and even more specifically at least about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, or 50% of the thickness 31 of the shell 14.The outer portion 32 may be about one-third of the shell thickness 31, more particularly it may be about 1 - 35% or 1 - 50% of the shell 14 thickness 31, even more particularly it may be about 5 - 50%, 10 - 45%, 15 - 40%, 20 - 35%, 20 - 30%, or 20 - 25% of the shell 14 thickness 31, even more particularly it may be at least about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, or 50% of the shell 14 thickness 31.

Example

[0047] To test and detect the presence of effective and consistent release of fat-soluble vitamin components from the coated gum product 10, a method designed to simulate human chewing of coated chewing gum was used. Such a method included immersing about 10 g of the coated gum product 10 in 200 mL of water at 37°C and storing the product in an incubator at 37°C for 16 hours. After extracting the immersion for 15 minutes with a stomacher, it was filtered through filter paper (No. 5A, Toyo Roshi Kaisha, Ltd.) and the fat-soluble vitamin component concentration was analyzed by gas chromatography or the like.

[0048] When the above test was carried out on the gum product 10 manufactured by the above method 100, it was found that the release of the fat-soluble vitamin component was consistently acceptable and 20% - 35% of the fat-soluble vitamin component added in the coating step 106 was detected / released. In fact, when 168 μg of vitamin per 100 g of the product was applied via the coating step 106, the test resulted in the detection / release of about 33 μg of vitamin per 100 g of the product, as opposed to 59 μg of vitamin per 100 g of the product.

[0049] This specification discloses the present invention using examples including the best mode. The examples are also used to enable those skilled in the art to make and use the present invention. It should be understood that the scope for which the present invention can be patented is defined by the claims, and may include other embodiments contemplated by those skilled in the art. Such other embodiments are within the scope of the claims if they have structural elements that do not differ from the language of the claims, or if they include equivalent structural elements that are not substantially different from the language of the claims.

[0050] All of the patents, patent applications, and other documents cited are hereby incorporated by reference in their entirety. However, if the terms in this application are contrary to, i.e., conflict with, the incorporated references, the terms of this application shall take precedence over the conflicting terms of the incorporated references.

[0051] All ranges disclosed herein include their endpoints, and the endpoints can be combined independently of each other. Each range disclosed herein is to be understood to constitute a disclosure of any point or sub-range that exists within the disclosed range.

[0052] The terms "a", "an", and "the", as well as the use of similar referents in the context of describing the present invention (especially in the context of the following claims), shall be construed to include both the singular and the plural, unless otherwise specified herein or there is an obvious contradiction in the context. Further, it should be noted that the terms "first", "second", etc. in this specification are not used to indicate any order, quantity, or importance, but rather are used to distinguish one element from another. The modifier "about" when used in relation to a quantity includes the recited value and has a meaning that is clearly understood in the context (e.g., the recited quantity includes the degree of error associated with the measurement of a particular quantity).

Claims

**Claim 1** A method for incorporating a fat-soluble component into an edible product, said method comprising: forming a hydrophobic edible core; forming an edible shell by coating said edible core with a plurality of coating layers; and coating said edible core comprises: forming a first portion of said edible shell by applying one or more layers of hydrophilic components; forming a second portion on top of said first portion by applying the fat-soluble component in liquid form; A method. **Claim 2** The method according to claim 1, wherein said edible core is a chewing gum core. **Claim 3** The method according to claim 1, wherein said edible shell is a hard candy confectionery shell. **Claim 4** The method according to claim 1, wherein forming said second portion comprises applying a liquid premix of said fat-soluble component and at least one flavor component. **Claim 5** The method according to claim 1, further comprising localizing said fat-soluble component in said second portion. **Claim 6** The method according to claim 1, wherein said fat-soluble component is at least one fat-soluble vitamin component. **Claim 7** The method according to claim 6, wherein said fat-soluble vitamin component is selected from the group consisting of vitamin A, vitamin D, vitamin E, and vitamin K. **Claim 8** The method according to claim 7, wherein said fat-soluble vitamin component is vitamin D. **Claim 9** The method according to claim 2, wherein said chewing gum core comprises an elastomer and a sweetener. **Claim 10** The method according to claim 1, wherein said hydrophilic component of said first portion comprises a sugar alcohol. **Claim 11** An edible product, said edible product comprising: a hydrophobic edible core; an edible shell coating said edible core; and said edible shell comprises: a first portion on said edible core, said first portion comprising one or more layers of hydrophilic components; a second portion on top of said first portion, said second portion comprising a fat-soluble component applied in liquid form; and said edible shell comprises a concentration gradient, said second portion comprising the maximum concentration of said fat-soluble component, and said first portion comprising the minimum concentration of said fat-soluble component. An edible product. **Claim 12** The edible product according to claim 11, wherein said edible core is a chewing gum core.

13. The edible shell is a hard candy confectionery shell, the edible product according to claim 11.

14. The fat-soluble component is a vitamin, the edible product according to claim 11.

15. The vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E, and vitamin K, the edible product according to claim 14.

16. The vitamin is vitamin D, the edible product according to claim 15.

17. The chewing gum core contains an elastomer and a sweetener, the edible product according to claim 12.

18. The hard candy confectionery shell contains at least one sugar alcohol, the edible product according to claim 13.

19. The fat-soluble component is localized in the second portion of the edible shell, the edible product according to claim 11.

20. The minimum concentration of the fat-soluble component in the first portion of the edible shell is between 0% and 10%, and the maximum concentration of the fat-soluble component in the second portion of the edible shell is between 75% and 100%, the edible product according to claim 11.

21. The maximum concentration of the fat-soluble component in the second portion of the edible shell is greater than the proportion of the fat-soluble component in the first portion, at any proportion of the fat-soluble component in the second portion, the edible product according to claim 11.

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