Multi-layer confectionery

Abstract

The present disclosure is directed to multilayer confections with a colloidal formulation comprising gelatin and pectin, and methods of making multilayer confections. The multilayer confection has two non-aerated layers, namely, a first layer and a second layer having different attributes, and the multilayer confection is formed by pregelling a colloidal formulation. At least one of the attributes is pH, and the pH of the first layer is lower than the pH of the second layer. The pH of the first layer is from about 2.5 to about 4.0, and the pH of the second layer is from about 3.2 to about 5.0.

Description

Background Art

[0001] (Related Application) This patent application claims the benefit of priority of U.S. Provisional Patent Application No. 63 / 344,099, filed May 20, 2022, the content of which is incorporated herein by reference in its entirety.

[0002] (Background) Gelatinized “gummy” confectionery products are well-known as chewy sugar confections with varying degrees of firmness and elastic properties. These confectionery products are often made using gelatin or a gelatin substitute, corn syrup and / or sugar, and starch.

[0003] These gummy confectionery products, also referred to as gummy or gummy sugar confections, can include gummy sugar confections in various shapes, including various animals, hands, stars, and other shapes. Some of these gummy sugar confections offer flavor combinations or special textures, but further improvement in texture and flavor combinations is conceivable.

Summary of the Invention

Means for Solving the Problems

[0004] (Brief Summary) Conventionally, gummy sugar confections have been made primarily using gelatin or a gelatin substitute, corn syrup and / or sugar, and starch. These gummy sugar confections typically have a harder chew and can harden over time. Pectin produces softer gummy sugar confections, but pectin often pre-gels, making it more difficult to produce the final product. In addition, there is a desire to develop layered gummy sugar confections with different attributes on each layer. There is a need for multi-layer gummy confectionery products that have a softer chew and provide at least two different acid levels, flavor combinations, appearances, and / or colors.

[0005] One aspect of the present disclosure is a multi-layered confectionery comprising a colloidal composition, the colloidal composition comprising gelatin and pectin, the multi-layered confectionery having at least two layers, namely a first layer and a second layer having different attributes, and the at least two layers being formed by pregelling the colloidal composition.

[0006] One aspect of the present disclosure is a multi-layered confectionery comprising a colloidal composition, the colloidal composition comprising gelatin and pectin, the multi-layered confectionery comprising no more than two non-aerated layers, namely a first layer and a second layer, each layer having at least two different attributes, at least one of the attributes being pH, the pH of the first layer being lower than the pH of the second layer, and the first layer and the second layer being formed by pregelling the colloidal composition.

[0007] Another aspect of the present disclosure is a method of preparing a multi-layered confectionery, the method comprising providing a colloidal composition comprising gelatin and pectin, and pregelling the colloidal composition to form at least two layers, the first layer and the second layer having different attributes.

[0008] Another aspect of the present disclosure is a method of preparing a multi-layered confectionery comprising a colloidal composition, the colloidal composition comprising gelatin and pectin, the multi-layered confectionery comprising no more than two non-aerated layers, namely a first layer and a second layer, each layer having at least two different attributes, at least one of the attributes being pH, the pH of the first layer being lower than the pH of the second layer, and the first layer and the second layer being formed by pregelling the colloidal composition.

[0009] In some aspects, the colloidal formulation has at least about 5% pectin, alternatively at least about 7% pectin, alternatively at least about 9% pectin, alternatively at least about 10% pectin, alternatively at least about 15% pectin, alternatively at least about 20% pectin, alternatively at least about 25% pectin, alternatively at least about 30% pectin, alternatively at least about 35% pectin, alternatively at least about 40% pectin, alternatively at least about 45% pectin, alternatively at least about 50% pectin, alternatively at least about 55% pectin, alternatively at least about 60% pectin, alternatively at least about 65% pectin, alternatively at least about 70% pectin, alternatively at least about 75% pectin, alternatively at least about 80% pectin, alternatively at least about 85% pectin, alternatively at least about 90% pectin, alternatively at least about 95% pectin.

[0010] In another aspect, the colloidal formulation comprises about 95% or less gelatin, alternatively about 90% or less gelatin, alternatively about 85% or less gelatin, alternatively about 80% or less gelatin, alternatively about 75% or less gelatin, alternatively about 70% or less gelatin, alternatively about 65% or less gelatin, alternatively about 60% or less gelatin, alternatively about 55% or less gelatin, alternatively about 50% or less gelatin, alternatively about 45% or less gelatin, alternatively about 40% or less gelatin, alternatively about 35% or less gelatin, alternatively about 30% or less gelatin, alternatively about 25% or less gelatin, alternatively about 20% or less gelatin, alternatively about 15% or less gelatin, alternatively about 10% or less gelatin, alternatively about 5% or less gelatin.

[0011] In some aspects, the attributes include pH, color, texture, flavor, appearance, taste, and aroma. In another aspect, the pH of the first layer is from about 2.5 to about 4.0, and the pH of the second layer is from about 3.2 to about 5.0. In another aspect, the attribute is appearance, the first layer is translucent, and the second layer is opaque, or the first layer is opaque and the second layer is translucent.

[0012] In some aspects, the colloidal composition is pre-gelled by adjusting the gelling temperature. In another aspect, the colloidal composition is pre-gelled by adding at least one salt, at least one acid, and / or at least one solid to the colloidal composition. In another aspect, the salt is selected from the group consisting of citrate, phosphate, malate, or combinations thereof. In yet another aspect, the acid is selected from the group consisting of acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and combinations thereof.

[0013] These features are pointed out in detail in the claims, which are attached hereto and form a part of this specification. These and other advantages, aspects, and novel features of the present disclosure, as well as details of the illustrated aspects thereof, will be more fully understood from the following description and the drawings.

Brief Description of the Drawings

[0014] Reference is now made to the drawings, in which like reference numerals and letters refer to like structures throughout several views.

[0015]

Figure 1

[0016]

Figure 2

[0017]

Figure 3

Mode for Carrying Out the Invention

[0018] (Detailed Description) Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the methods described herein belong. Any reference to standard methods (e.g., ASTM, TAPPI, AATCC, etc.) refers to the most recently available version of the method as of the filing date of the present disclosure, unless otherwise indicated.

[0019] For any method disclosed herein that includes discrete steps, the steps may be performed in any executable order. Also, where appropriate, any combination of two or more steps may be performed simultaneously.

[0020] All headings are for the convenience of the reader and should not be used to limit the meaning of the text following the heading, unless so specified.

[0021] The term “comprises” and variations thereof do not have a limiting meaning when these terms appear in the description and claims. Such terms are understood to imply the inclusion of the recited steps or elements, or groups of steps or elements, but not the exclusion of any other steps or elements, or groups of steps or elements.

[0022] "Consisting of" means including and being limited to what follows the phrase "consisting of". Thus, the phrase "consisting of" indicates that the recited elements are required or essential, and that any other elements may or may not be present. "Consisting essentially of" means including any elements recited after the phrase, and being limited to other elements that do not interfere with or contribute to the activities or actions defined in this disclosure with respect to the recited elements. Thus, the phrase "consisting essentially of" indicates that the recited elements are required or essential, but that other elements are optional, and may or may not be present depending on whether they materially affect the activities or actions of the recited elements.

[0023] The singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. These articles refer to "one" or "more than one" (i.e., "at least one"). As used herein, the term "or" is generally employed in its ordinary sense, including "and / or" unless the content clearly dictates otherwise. The term "and / or" means any one or more of the items in the list joined by "and / or". By way of example, "x and / or y" means any element of the three-element set {(x), (y), (x, y)}. In other words, "x and / or y" means "one or both of x and y". As another example, "x, y, and / or z" refers to any element of the seven-element set {(x), (y), (z), (x, y), (x, z), (y, z), (x, y, z)}. In other words, "x, y and / or z" means "one or more of x, y and z".

[0024] When a range is given, the endpoint includes all numbers subsumed within that range (e.g., "1 to 5 (1~5)" includes 1, 1.5, 2, 2.75, 3, 3.80, 4, 5, etc.). Further, unless otherwise indicated or otherwise apparent from the context and the understanding of one of ordinary skill in the art, a value expressed as a range can assume any specific value or sub-range within the ranges described within different embodiments of the present disclosure, down to one tenth of the unit of the lower limit of that range, unless the context clearly indicates otherwise. As used herein, "up to (a number)" (e.g., "up to 50") includes that number (e.g., 50). The terms "in the range" or "within a range" (and similar phrases) include the endpoints of the recited range.

[0025] References throughout this specification to "one aspect", "an aspect", "certain aspects", or "some aspects", etc., mean that a particular feature, structure, composition, or characteristic described in connection with the aspect is included in at least one aspect of the present disclosure. Thus, the appearances of such phrases in various places throughout this specification are not necessarily referring to the same embodiment of the present disclosure. Further, the particular features, structures, compositions, or characteristics may be combined in any suitable manner in one or more aspects.

[0026] Unless otherwise indicated, all numbers expressing quantities of ingredients, molecular weights, and the like used in the specification and claims are to be understood as being modified in all instances by the term "about." As used herein in connection with measured amounts, the term "about" refers to variations in the measured amount as would be expected by a person of ordinary skill in the art who takes the measurements and exercises a level of care commensurate with the purpose of the measurement and the precision of the measuring equipment used. The term "about," as used throughout the specification and claims in connection with numerical values, indicates an interval of accuracy that is well known to and acceptable to a person of ordinary skill in the art. Generally, such an interval of accuracy is + / - 10%. Accordingly, unless otherwise indicated to the contrary, the numerical parameters set forth in the specification and claims are approximations that may vary depending upon the desired properties sought to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should be construed in light of the reported significant digits and by applying ordinary rounding techniques.

[0027] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. However, all numerical values are inherently inclusive of a range resulting from the standard deviation found in their respective test measurements.

[0028] The term "exemplary" is used herein to mean serving as a non-limiting example, instance, or illustration. As used herein, the terms "e.g.," and "for example" set forth a list of one or more non-limiting aspects, examples, instances, or illustrations.

[0029] As used herein, the term "substantially" refers to a qualitative condition that exhibits an entire or nearly entire range or degree of a characteristic or property of interest. Biological and chemical phenomena, even when applicable, rarely reach completion and / or progress towards completion, or achieve or avoid an absolute result. The term "substantially" is therefore used herein to capture the potential lack of completeness inherent in many biological and chemical phenomena. For example, "substantially" can refer to being within at least about 20%, alternatively at least about 10%, alternatively at least about 5% of the characteristic or property of interest.

[0030] The invention is defined in the claims. However, the following is a non - exhaustive listing of non - limiting exemplary aspects. Any one or more of the features of these aspects can be combined with any one or more of the features of another example, embodiment, or aspect described herein.

[0031] The present disclosure provides a multilayer confectionery comprising a colloidal formulation. The colloidal formulation comprises gelatin and pectin. Gelatin is a hydrogel commonly found in the gel matrix material within gummy and chewy confectionery products. Pectin is a soluble fiber often used as a gelling agent within gummy and chewy confectionery products. The present colloidal formulation enables the production of a multilayer confectionery having at least two distinct layers. In certain embodiments, the multilayer confectionery has two or fewer distinct layers. In some embodiments, the distinct layers do not have any, or substantially any, outflow of components into another. The multilayer confectionery is stable (i.e., does not have any, or substantially any, outflow of components into another) for at least about 1 month, alternatively at least about 2 months, alternatively at least about 3 months, alternatively at least about 4 months, alternatively at least about 6 months, alternatively at least about 7 months, alternatively at least about 8 months, alternatively at least about 9 months, alternatively at least about 10 months, alternatively at least about 11 months, alternatively at least about 12 months, alternatively at least about 13 months, alternatively at least about 14 months, alternatively at least about 15 months, alternatively at least about 16 months, alternatively at least about 17 months, alternatively at least about 18 months, alternatively at least about 19 months, alternatively at least about 20 months, alternatively at least about 21 months, alternatively at least about 22 months, alternatively at least about 23 months, alternatively at least about 24 months, alternatively at least about 2 years, alternatively at least about 3 years, alternatively at least about 4 years, or alternatively at least about 5 years.

[0032] Conventional multilayer confections are typically produced using thickeners such as starch and / or gelatin or air incorporation. The starch / gelatin formulation produces a stickier sugar confection slurry that is difficult to mix. Air incorporation aids in layer formation by taking air into the slurry and creating density differences, and the resulting gummy has an inflated texture similar to marshmallows and lacks the bite of the disclosed multilayer confection.

[0033] Air incorporation also results in the formation of opaque layers. Thus, it would be difficult to achieve two different attributes within each layer if the multilayer confection has two or more air-incorporated layers. If one layer of the multilayer confection is air-incorporated, during the manufacturing process, the air-incorporated layer will rise to the top of the multilayer confection due to the density difference. This results in a streaky confection where streaks of the air-incorporated layer are deposited within the non-air-incorporated layer. The novel colloid formulation enables the production of multilayer confections where each layer is not air-incorporated and has different, distinctly different attributes.

[0034] On one side, a logo, image, text, or design can be printed on the surface facing outward of one of the layers. By avoiding air entrainment, the first deposit / lower layer of the deposit can be opaque and additional details can be emphasized that are printed in the starch. If air entrainment is used to produce a multilayer confectionery, the lower layer will always be an opaque layer even if deposited as the first layer. This is due to the difference in density that causes a less dense layer to "float" on top of the sugar confectionery deposit / lower layer. Thus, if air entrainment is used, the only way to achieve an opaque layer as the first deposit would be to add additive compounds such as oxides, modified starches, carbonates, and / or phosphates. In addition to affecting the stability, consistency, and / or freshness of the multilayer confectionery, this will still result in a multilayer confectionery with two opaque layers. This is in contrast to the disclosed embodiments of multilayer confectioneries having one opaque layer and one translucent or transparent layer. A "transparent layer" means a layer that allows light to pass through without appreciable light scattering. Often, a transparent layer appears clear. A "translucent layer" means a layer that allows light to pass through with some refraction of the light. A translucent layer can be slightly transparent, meaning that an object cannot be clearly seen through the layer. A translucent layer can appear slightly cloudy or coated. An "opaque layer" means a layer that is impervious to light and an object cannot be seen through the layer. An opaque layer can be monochromatic.

[0035] The gelatin / pectin found in the disclosed colloidal formulations has a lower viscosity slurry and does not inhibit production. To form multiple layers and impart a soft chew, multilayer confections are pregelled. The colloidal formulation produces a lower viscosity sugar confection slurry that does not inhibit production, but the lower viscosity makes it difficult to maintain multilayer formation. Pregelling is typically avoided in gummy production and is considered a negative result when using pectin, but pregelling was necessitated to produce multilayer confections and was used to an unexpected advantage.

[0036] Pectin is a gelling agent that is very sensitive to specific parameters including, but not limited to, pH, temperature, degree of methoxylation of the pectin, total soluble solids content (Brix), concentration of buffer salts, type of buffer salts, and / or type of sugar. If any of these parameters are outside the acceptable range for pectin, the product will begin to form its gel matrix. Pectin produces a non-thermoreversible gel, and thus, once the pectin is solidified, it cannot be broken down and reformed. Pregelling allows for the separation of the layers within the multilayer confection. Pregelling produces a semi-solid layer of sugar confection that keeps the layers separated from each other. Without using pregelling of the layers, the different layers would completely run out and migrate into each other.

[0037] Pectin may be high methoxyl (HM) pectin or low methoxyl (LM) pectin. The degree of methoxylation is expressed as the ratio of esterified galacturonic acid units to total galacturonic acid units in the molecule of pectin. Amidated pectin can be produced by partial amidation of non-esterified carboxyl groups. Pectin may or may not be buffered (e.g., including salts or other buffering agents).

[0038] In some aspects, pectin begins to gel when the temperature is less than about 106°C, alternatively less than about 105°C, alternatively less than about 104°C, alternatively less than about 103°C, alternatively less than about 102°C, alternatively less than about 101°C, alternatively less than about 100°C, alternatively less than about 99°C, alternatively less than about 98°C, alternatively less than about 97°C, alternatively less than about 96°C, alternatively less than about 95°C, alternatively less than about 94°C, alternatively less than about 93°C, alternatively less than about 92°C, alternatively less than about 91°C, alternatively less than about 90°C, alternatively less than about 89°C, alternatively less than about 88°C, alternatively less than about 87°C, alternatively less than about 86°C, alternatively less than about 85°C, alternatively less than about 84°C, alternatively less than about 83°C, alternatively less than about 82°C, alternatively less than about 80°C, alternatively less than about 79°C, alternatively less than about 78°C, alternatively less than about 77°C, alternatively less than about 76°C, alternatively less than about 75°C, alternatively less than about 74°C, alternatively less than about 73°C, alternatively less than about 72°C, alternatively less than about 71°C, alternatively less than about 70°C, alternatively less than about 69°C, alternatively less than about 68°C, alternatively less than about 67°C, alternatively less than about 66°C, alternatively less than about 65°C, alternatively less than about 64°C, alternatively less than about 63°C, alternatively less than about 62°C, alternatively less than about 61°C, alternatively less than about 60°C, alternatively less than about 59°C, alternatively less than about 58°C, alternatively less than about 57°C, alternatively less than about 56°C, alternatively less than about 55°C, alternatively less than about 54°C, alternatively less than about 53°C, alternatively less than about 52°C, alternatively less than about 51°C, or alternatively less than about 50°C.

[0039] In some aspects, pectin begins to gel at about pH 3.8 or lower, alternatively at about pH 3.7 or lower, alternatively at about pH 3.6 or lower, alternatively at about pH 3.5 or lower, alternatively at about pH 3.4 or lower, alternatively at about pH 3.3 or lower, alternatively at about pH 3.2 or lower, alternatively at about pH 3.1 or lower, alternatively at about pH 3.0 or lower, alternatively at about pH 2.9 or lower, alternatively at about pH 2.8 or lower, alternatively at about pH 2.7 or lower, alternatively at about pH 2.6 or lower, alternatively at about pH 2.5 or lower, alternatively at about pH 2.4 or lower, alternatively at about pH 2.3 or lower, alternatively at about pH 2.2 or lower, alternatively at about pH 2.1 or lower, or alternatively at about pH 2.0 or below.

[0040] In one aspect, pregelling occurs at a pH of about 2.0 to about 3.8 and a temperature of about 50°C to about 90°C. In one aspect, pregelling occurs at a pH of about 3.7 to about 3.2 and a temperature of about 60°C to about 80°C.

[0041] The ratio of gelatin to pectin in the colloid formulation depends on the way in which the layer formation is formed. In some aspects, the colloid formulation may comprise at least about 5% pectin, alternatively at least about 7% pectin, alternatively at least about 9% pectin, alternatively at least about 10% pectin, alternatively at least about 15% pectin, alternatively at least about 20% pectin, alternatively at least about 25% pectin, alternatively at least about 30% pectin, alternatively at least about 35% pectin, alternatively at least about 40% pectin, alternatively at least about 45% pectin, alternatively at least about 50% pectin, alternatively at least about 55% pectin, alternatively at least about 60% pectin, alternatively at least about 65% pectin, alternatively at least about 70% pectin, alternatively at least about 75% pectin, alternatively at least about 80% pectin, alternatively at least about 85% pectin, alternatively at least about 90% pectin, alternatively at least about 95% pectin. In some aspects, the colloid formulation may comprise about 95% or less gelatin, alternatively about 90% or less gelatin, alternatively about 85% or less gelatin, alternatively about 80% or less gelatin, alternatively about 75% or less gelatin, alternatively about 70% or less gelatin, alternatively about 65% or less gelatin, alternatively about 60% or less gelatin, alternatively about 55% or less gelatin, alternatively about 50% or less gelatin, alternatively about 45% or less gelatin, alternatively about 40% or less gelatin, alternatively about 35% or less gelatin, alternatively about 30% or less gelatin, alternatively about 25% or less gelatin, alternatively about 20% or less gelatin, alternatively about 15% or less gelatin, alternatively about 10% or less gelatin, alternatively about 5% or less gelatin.

[0042] In one aspect, the colloid formulation comprises about 80% gelatin, alternatively about 81% gelatin, alternatively about 82% gelatin, alternatively about 83% gelatin, alternatively about 84% gelatin, alternatively about 85% gelatin, alternatively about 86% gelatin, alternatively about 87% gelatin, alternatively about 88% gelatin, alternatively about 89% gelatin, alternatively about 90% gelatin, alternatively about 91% gelatin, alternatively about 92% gelatin, alternatively about 93% gelatin, alternatively about 94% gelatin, or alternatively about 95% gelatin.

[0043] In one aspect, the colloid formulation comprises about 5% pectin, alternatively about 6% pectin, alternatively about 7% pectin, alternatively about 8% pectin, alternatively about 9% pectin, alternatively about 10% pectin, alternatively about 11% pectin, alternatively about 12% pectin, alternatively about 13% pectin, alternatively about 14% pectin, alternatively about 15% pectin, alternatively about 16% pectin, alternatively about 17% pectin, alternatively about 18% pectin, alternatively about 19% pectin, or alternatively about 20% pectin.

[0044] While intentionally pre-gelling the colloid formulation slurry, various processing parameters were examined to maintain throughput. If the slurry gels too much, this can clog the piping and pose significant manufacturing challenges. If the slurry does not gel enough, layer formation is not maintained.

[0045] In some embodiments, the percentages of pectin and gelatin present in the colloidal formulation add up to 100%. In other embodiments, the percentages of pectin and gelatin present in the colloidal formulation do not add up to 100%. In these embodiments, the colloidal formulation may further include at least one buffering agent, acid, and / or solid. The addition of these buffering agents, acids, and / or solids to the colloidal formulation slurry aids in the production of multiple non-aerated layers, each layer having at least one attribute. Additionally, temperature may be used to pre-gel the slurry to produce the multiple layers. The listed salts and acids are merely some examples that may be added to the colloidal formulation slurry to achieve multiple layers. In some non-limiting examples, the salt is a citrate, phosphate, malate, or a combination thereof. The acid may be, for example, acetic acid, ascorbic acid, butyric acid, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and combinations thereof.

[0046] Other ingredients, including but not limited to water, sugar, artificial sweeteners, natural sweeteners, corn syrup, glucose syrup, maple syrup, high fructose corn syrup, flavors, colors, coatings, glazes, and / or edible waxes, may be added to the multi-layer confectionery.

[0047] Figures 1-3 show a multi-layer confectionery 100 according to an aspect of the present disclosure. In this non-limiting example, the multi-layer confectionery 100 has a first layer 110 and a second layer 120. The first layer 110 and the second layer 120 have different attributes. As shown in Figure 1, the first layer 110 is opaque and the second layer 120 is translucent.

[0048] In some aspects, the attributes of the layers are controlled to match or not match, thereby providing a new, unique sensory experience. This includes, but is not limited to, different pH, different color, different texture, different flavor, different appearance, different taste, and / or different aroma. In some aspects, each different color may have the flavor of the associated fruit. For example, a green confectionery element may be lime or tart apple, a red element may be cherry or strawberry, a blue element may be raspberry, an orange element may be orange, a purple element may be grape, a yellow element may be lemon, and so on.

[0049] In one aspect, the first layer and the second layer have different pH. In some embodiments, the first layer and the second layer have different pH and at least a second different attribute, alternatively at least a third different attribute, alternatively at least a fourth different attribute, alternatively at least a fifth different attribute, alternatively at least a sixth different attribute, alternatively at least a seventh different attribute.

[0050] In one embodiment, the first layer has both a different pH and a different color than the second layer. In another embodiment, the first layer has a different pH, a color, and a texture than the second layer. In another embodiment, the first layer has a different pH, a color, a texture, and a flavor than the second layer. In another embodiment, the first layer has a different pH, a color, a texture, a flavor, and an appearance than the second layer. In another embodiment, the first layer has a different pH, a color, a texture, a flavor, an appearance, and a taste than the second layer. In another embodiment, the first layer has a different pH, a color, a texture, a flavor, an appearance, a taste, and an aroma than the second layer. In one embodiment, the first layer is translucent and the second layer is opaque. In another embodiment, the first layer is opaque and the second layer is translucent. It will be understood by those skilled in the art that any of these attributes can be switched according to the desired sensory experience.

[0051] In a non-limiting embodiment, the first layer 110 has a lower pH than the second layer 120. This variation in pH results in a sour-tasting side (e.g., the first layer) and a sweet-tasting side (e.g., the second layer). For example, the first layer 110 may have a pH of from about 2.5 to about 4.0, and the second layer 120 may have a pH of from about 3.2 to about 5.0. In some aspects, the pH of the first layer is about 2.6, alternatively about 2.7, alternatively about 2.8, alternatively about 2.9, alternatively about 3.0, alternatively about 3.1, alternatively about 3.2, alternatively about 3.3, alternatively about 3.4, alternatively about 3.5, alternatively about 3.6, alternatively about 3.7, alternatively about 3.8, or alternatively about 3.9. In some aspects, the pH of the second layer is about 3.3, alternatively about 3.4, alternatively about 3.5, alternatively about 3.6, alternatively about 3.7, alternatively about 3.8, alternatively about 3.9, alternatively about 4.0, alternatively about 4.1, alternatively about 4.2, alternatively about 4.3, alternatively about 4.4, alternatively about 4.5, alternatively about 4.6, alternatively about 4.7, alternatively about 4.8, or alternatively about 4.9. The first layer 110 may be opaque, and the second layer 120 may be translucent.

[0052] Although the multi-layer confectionery 100 is shown as a spherical shape in FIGS. 1-3, other shapes including, but not limited to, oval, bean-shaped, cylindrical, caterpillar, or rope are envisioned.

[0053] All features disclosed in this specification, including the claims, the abstract and the drawings, and all steps in any method or process disclosed, may be combined in any combination except combinations in which at least some of such features and / or steps are mutually exclusive. Each feature disclosed in this specification, including the claims, the abstract and the drawings, may be replaced by alternative features that serve the same, equivalent, or similar purpose, unless expressly stated otherwise. Accordingly, each feature disclosed is only an example of a general series of equivalent or similar features, unless expressly stated otherwise.

[0054] The invention has been described in conjunction with its detailed description, but it should be understood that the foregoing description is intended to be illustrative, not limiting, of the scope of the invention, which is defined by the appended claims. Other aspects, advantages, and modifications are within the scope of the following claims.

Claims

1. A multilayer confectionery containing a colloidal compound, wherein the colloidal compound contains gelatin and pectin. The multilayer confectionery comprises two or fewer non-air-infused layers, namely a first layer and a second layer, and each layer has at least two different attributes. At least one of the aforementioned attributes is pH, and the pH of the first layer is lower than the pH of the second layer. A multilayer confectionery in which the first layer and the second layer are formed by pre-gelling the colloidal composition.

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

0.

3. The multilayer confectionery according to claim 1, wherein the colloidal compound contains about 5% to about 95% pectin.

4. The multilayer confectionery according to claim 3, wherein the colloidal composition contains approximately 95% to approximately 5% gelatin.

5. The multilayer confectionery according to claim 1, wherein at least one attribute is selected from the group consisting of color, texture, flavor, appearance, taste, and aroma.

6. The aforementioned attribute is appearance, wherein the first layer is semi-transparent and the second layer is opaque. Alternatively, the multilayer confectionery according to claim 5, wherein the first layer is opaque and the second layer is translucent.

7. The multilayer confectionery according to claim 1, wherein the colloidal compound is pre-gelled by adjusting the gelation temperature.

8. The multilayer confectionery according to claim 1, wherein the colloidal composition is pregelled by the addition of at least one salt, at least one acid, and / or at least one solid to the colloidal composition.

9. The multilayer confectionery according to claim 8, wherein the salt is selected from the group consisting of citrates, phosphates, malates, or combinations thereof.

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

11. A method for preparing multilayered confectionery, To provide a colloidal formulation containing gelatin and pectin, The colloidal formulation is pregelled to form two or fewer air-free layers, wherein the first layer and the second layer each have at least two different attributes. Includes, A method wherein at least one of the aforementioned attributes is pH, and the pH of the first layer is lower than the pH of the second layer.

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

0.

13. The method according to claim 11, wherein the colloidal formulation contains about 5% to about 95% pectin.

14. The method according to claim 13, wherein the colloidal formulation contains about 95% to about 5% gelatin.

15. The method according to claim 11, wherein the at least one attribute is selected from the group consisting of pH, color, texture, flavor, appearance, taste, and aroma.

16. The aforementioned attribute is appearance, wherein the first layer is semi-transparent and the second layer is opaque. The method according to claim 15, wherein the first layer is opaque and the second layer is translucent.

17. The method according to claim 11, wherein the colloidal compound is pre-gelled by adjusting the gelation temperature.

18. The method according to claim 11, wherein the colloidal composition is pregelled by adding at least one salt, at least one acid, and / or at least one solid to the colloidal composition.

19. The method according to claim 18, wherein the salt is selected from the group consisting of citrates, phosphates, malates, or combinations thereof.

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

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