Method for incorporating fat-soluble ingredients into edible products and products obtained therefrom - Patents.com

Abstract

The present disclosure generally relates to a method for producing an edible product and an edible product obtained therefrom, and more specifically, to a method for producing an edible product having a fat-soluble component and an edible product obtained therefrom. A method for incorporating a fat-soluble component into an edible product is disclosed, the method comprising forming an edible core, coating the edible core with at least one coating layer to form an edible shell, and applying the 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.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of priority to a provisional patent application having application serial number 63 / 238,342, filed on August 30, 2021. The entire contents of the aforementioned provisional patent application are incorporated herein by reference.

[0002] FIELD OF THEINVENTION The present disclosure relates generally to methods for producing edibles and edible products obtained therefrom, and more specifically to methods for producing edibles having fat-soluble components and edible products obtained therefrom. [Background technology]

[0003] Currently, vitamin supplements are typically delivered to consumers in either liquid, gum, tablet, or capsule form. These delivery vehicles are sufficient to deliver large amounts of vitamins if / when the consumer remembers to take them, but a delivery vehicle that delivers smaller, continuous doses, more in line with the consumer's daily routine, may have greater nutritional value and be easier to take with regularity.

[0004] Confectionery or chewing gum would be a good edible choice for such a vehicle. However, at present, due to the hydrophobic nature of the chewing gum base, especially the elastomeric component therein, it is difficult to adequately deliver some vitamins (especially fat-soluble vitamins) to the user through chewing gum. Therefore, it is desirable to find a way to effectively and consistently release fat-soluble vitamins from chewing gum. Summary of the Invention [Means for solving the problem]

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

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

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

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

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

[0010] In addition to or as an alternative to one or more of the above features, in a further embodiment, the multiple coating steps include at least one initial step forming an inner portion of the edible shell, at least one intermediate step forming a central portion of the edible shell, and at least one finishing step 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 ingredient and at least one flavor ingredient through 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 to the central portion via an intermediate step.

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

[0014] In addition to or in the alternative to one or more of the above features, in further embodiments, 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 in the 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 in place of 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 in the 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 include applying at least one sugar alcohol to form the confectionery shell.

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

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

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

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

[0022] In addition to or in the alternative to one or more of the above features, 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 or in the alternative to one or more of the above features, in a further embodiment, the fat-soluble vitamin component is Vitamin D.

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

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

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

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

[0028] In addition to or in place of one or more of the above features, 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 or in the alternative to one or more of the above features, in further embodiments, the maximum concentration of the fat-soluble component in the central portion of the edible shell is any percentage of the fat-soluble component in the central portion that is greater than the percentage of the fat-soluble component in each of the inner and outer portions.

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

[0031] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several aspects of the disclosure and, together with the description, serve to explain the principles of the disclosure. [Figure 1] FIG. 1 is a block diagram showing a method for incorporating fat soluble ingredients into an edible product. [Diagram 2] 1 is a cross-sectional view of an edible product according to one embodiment. [Diagram 3] FIG. 1 is a diagram of a portion of a system for producing an edible product that includes a fat-soluble ingredient. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0032] Methods for incorporating fat-soluble ingredients into edible products, and the resulting edible products, are described below with reference to Figures 1-3. As shown in Figure 2, an exemplary edible product 10 includes a core 12 and a shell 14. As discussed in detail below, the edible product 10 includes one or more fat-soluble ingredients, such as fat-soluble active ingredients, such as vitamins, incorporated into the shell 14. Some examples of fat-soluble vitamin ingredients that may 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 that may be used are discussed in more detail below. As used herein, the term "confectionery product" is intended to include any edible product that includes a sweetening ingredient. Confectionery products may be made using sugar, syrup, sugar alcohol, honey, and sweet foods such as candy or pastries. Confectionery compositions are well known in the art and include soft candies, chewy candies, hard candies, chewing gum, chocolate (including, for example, milk chocolate, dark chocolate, white chocolate, and semi-sweet chocolate), and lozenges.

[0034] In an exemplary embodiment, one type of confectionery product 10 contemplated for use is chewing gum, specifically coated chewing gum pellets. For each product or pellet 10 produced 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 known in the art. Illustrative examples 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 elastomer solvents that aid in softening the gum base, as well as various other conventional base ingredients such as plasticizers or softeners, emulsifiers, and bulking agents. In addition to the gum base, the core 12 may include natural and / or artificial bulk sweeteners, as well as flavors and colors. 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 comprises about 20% to 50% by weight of elastomer, and the gum product comprises about 15% to 40% by weight of gum base. Thus, the chewing gum core 12 comprises about 3% to 20% of hydrophobic elastomer. The gum core 12 also comprises resins, waxes, and softeners that are hydrophobic. These hydrophobic components create an environment within the core 12 that has sufficiently 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 and ingested by saliva. This leaves behind a gum bolus that is all or nearly all hydrophobic base material, such as elastomer, that can absorb or trap fat-soluble components, regardless of whether the fat-soluble components were added to the core mixture with hydrophobic gum base components or ingestible hydrophilic components.

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

[0036] Referring to method step 102, method 100 begins with the formation of a core 12, in this exemplary embodiment a confectionery or chewing gum core 12. The core 12 may be formed by any conventional batch or continuous mixing / extrusion process. In the exemplary embodiment presented for illustrative purposes, the gum base may be pelletized and fed into a standard mixer or extruder. If there is a gum base, an emulsifier for the gum base may be added to the mixer / extruder and mixed with the gum base. Polyol and glycerin may be added to the mixer / extruder and thoroughly mixed with the gum base. Additionally, flavors, colors, actives, sweeteners and any other additives may be added to the mixer / extruder and incorporated into the gum core material. The final chewing gum composition is then discharged from the mixer / extruder and shaped / formed into a chewing gum core 12 via a pelletizer or forming die.

[0037] Once pelletized, the cores 12 may be transferred to a conventional coating apparatus, such as a coating drum 16 as shown in FIG. 3. Referring to method step 104, the cores 12 are coated in a coating apparatus, such as the drum 16, where multiple coating layers are applied to the cores 12 to form a shell 14, which in this exemplary embodiment is a confectionery shell 14. Any conventional mechanism may be used to carry out the coating process, such as a spray nozzle or bar (not shown) and rotation of the coating drum 16. To the extent that powders (such as polyol powders) are used in this coating process, they may simply be added to the drum cavity 20 via the opening 22 or any other conventional means to mix with the cores 12.

[0038] The hard candy shell 14 in this exemplary embodiment is primarily (if not entirely) hydrophilic components, thus creating a hydrophilic environment, and may be applied to the core 12 in multiple coating layers. Indeed, in an exemplary embodiment, the entire coating process may include 10-100 coating steps, more specifically 20-90 steps, 30-80 steps, 40-70 steps, 40-60 steps, 40-50 steps, or 50-60 steps. Multiple coating layers may be applied through these coating steps with multiple coating layers, such that the coating 14 is applied through 20-90 layers, 30-80 layers, 40-70 layers, 40-60 layers, 40-50 layers, or 50-60 layers applied to the chewing gum core 12. Each step may include the addition of a layer followed by a period for drying. Referring to method step 106, a fat soluble ingredient, in this exemplary embodiment a fat soluble vitamin ingredient, is applied in liquid form to the gum core 12 via at least one coating step that forms at least one coating layer of the hard candy shell 14.

[0039] In an exemplary embodiment, the overall multiple coating steps for applying the hard candy shells 14 to the chewing gum cores 12 can be divided into three general steps or phases. The first or initial phase involves applying one or more desired sugar alcohols (see some examples above) to the chewing gum cores 12 in a coating drum 16. A spray nozzle or bar 18 delivers the sugar alcohol solution to the cores 12 while the rotation of the drum 16 distributes the solution around the cores 12, allowing each to be thoroughly coated. A binder, such as gum arabic, may be included in the solution to help the sugar alcohol solution bind to the cores 12. In exemplary embodiments, the initial stage includes 1-50 coating steps, more specifically 5-50, 10-45, 15-40, 20-35, 20-30, or 20-25 coating steps, and even more specifically at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, or 24 coating steps. , 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 possibly after an additional or extended period for drying / conditioning), a second or intermediate stage in the multiple 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 cores 12 from the initial stage (also referred to as the initial coated cores). The liquid premix may include or consist essentially of a fat-soluble vitamin component and a flavor component. The liquid premix is ​​applied to the initially coated cores 12 in the coating drum 16 or in an additional / downstream coating drum (not shown) to which the initially coated cores 12 have been transferred. A spray nozzle or bar delivers the liquid premix to the initially coated cores 12, while the rotation of the drum 16 distributes the solution around the initially coated cores 12, allowing each to be thoroughly coated with the liquid premix. In an exemplary embodiment, the coating steps in the intermediate stage are 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, 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 or 35 coating steps.

[0041] Following the intermediate stage (and possibly after yet another additional or extended period for drying / conditioning), the third stage or finishing stage of the multiple overall coating steps is started. During the finishing stage, the sugar alcohol solution is again applied to the coating layers on the cores 12 from the initial and intermediate stages (the latter also referred to as intermediate coated cores). Here again, the sugar alcohol solution delivered in the finishing stage is applied to the initial and intermediate coated cores 12 in the coating drum 16 or additional / downstream coating drum (not shown) to which the initial and intermediate coated cores 12 were transported. A spray nozzle or bar again delivers the sugar alcohol solution to the initially coated cores 12 and the intermediate coated cores 12, while the rotation of the drum 16 distributes the solution around the initially coated cores 12 and the intermediate coated cores 12, allowing each to be completely coated with the sugar alcohol solution. In an exemplary embodiment, the coating steps in the finishing stage may include 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 following the initial and intermediate stages.

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

[0043] It should be appreciated that in exemplary embodiments, the minimum concentration of the fat soluble component in the inner and outer portions 30, 32 is on the order of 0%, and the maximum concentration of the fat soluble component in the central portion 36 is on the order of 100%. In further exemplary embodiments, the 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 further exemplary embodiments, the 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%, 99%, 100%, 102%, 104%, 105%, 106%, 107%, 108%, 109%, 109%, 108%. The concentration of the fat-soluble component in the central portion 36 may be 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 mentioned above, the maximum concentration of the fat-soluble component in the central portion 36 may be as high as 100%. Indeed, in exemplary embodiments, the maximum concentration of fat-soluble components in the central portion 36 described above is any percentage at which the central portion 36 contains a higher concentration than the individual concentrations of the inner portion 30 and the outer portion 32, or a higher concentration than the combined concentrations of the inner portion 30 and the outer portion 32.

[0044] Similarly, in exemplary embodiments, the aforementioned minimum concentrations 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 aforementioned minimum concentrations 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 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 stated above, the minimum concentrations of the fat-soluble component in each of the inner portion 30 and the outer portion 32 of the shell 14 may be as low as 0%.

[0045] As discussed, by application of the fat-soluble liquid premix at the intermediate stage, the fat-soluble ingredients are present and essentially localized in the central portion 36 of the shell 14. This is beneficial for effective and consistent release of the fat-soluble ingredients because it provides a barrier between the gum core 12 via the inner portion 30 and the entire product surface 34 via the outer portion 32. Indeed, if the fat-soluble ingredients do not have this effective distance and barrier from the gum core 12 via the inner portion 30, they run the risk of being absorbed by the hydrophobic gum core 12, reducing effective and consistent release of the fat-soluble ingredients during chewing. Furthermore, if the fat-soluble ingredients do not have this effective distance and barrier from the gingival surface 34 via the outer portion 32, they run the risk of being oxidized by environmental exposure, which also reduces the amount of fat-soluble ingredients available for release during chewing and may deteriorate their color.

[0046] Although the drawings may not be to scale (pellet 10 may be of any shape), it is understood that central portion 36 of shell 14 may be approximately one-third of shell thickness 31, more specifically 1-35% of shell 14 thickness 31, and even more specifically approximately 1-2%, 1-4%, 2-3%, 2-4%, 1-30%, 2-30%, 3-30%, 4-30%, 1-25%, 2-25%, 3-25%, 4-25%, 1-20%, 2-20%, 3-20%, 4-20%, 1-15%, 2-15%, 3- It should be noted that the thickness 31 of the shell 14 may be 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. The inner portion 30 may be about one-third the thickness 31 of the shell, more specifically about 1-35% or 1-50% of the thickness 31 of the shell 14, even more specifically about 5-50%, 10-45%, 15-40%, 20-35%, 20-30%, or 20-25% 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%, 25%, 22%, 26%, 28%, 29%, 30%, 31%, 32%, 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%, 78%, 79%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 10 ... %, 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%.The outer portion 32 may be about one-third of the thickness 31 of the shell, more specifically about 1-35% or 1-50% of the thickness 31 of the shell 14, even more specifically about 5-50%, 10-45%, 15-40%, 20-35%, 20-30%, or 20-25% 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%, 25%, 22%, 26%, 28%, 29%, 30%, 31%, 32%, 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%, 78%, 79%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 10 ... %, 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%. EXAMPLES

[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 the coated chewing gum was used. Such method included immersing approximately 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. The immersion was extracted in a stomacher for 15 minutes, then filtered through filter paper (No. 5A, Toyo Roshi Kaisha, Ltd.) and analyzed for fat-soluble vitamin component concentration by gas chromatography or the like.

[0048] When the above tests were performed on gum products 10 produced by the above-described method 100, it was found that the release of the fat soluble vitamin ingredient was consistently acceptable, with 20%-35% of the fat soluble vitamin ingredient added in the coating step 106 being detected / released. In fact, when 168 μg of vitamin per 100 g of product was applied via the coating step 106, the tests resulted in the detection / release of approximately 33 μg of vitamin per 100 g of product, compared to 59 μg of vitamin per 100 g of product.

[0049] This specification discloses the invention using examples, including the best mode. The examples are also used to enable any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and it should be understood that this may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they contain equivalent structural elements that do not differ substantially from the literal language of the claims.

[0050] All cited patents, patent applications, and other documents are incorporated herein by reference in their entirety. However, if a term in this application conflicts or is inconsistent with an incorporated reference, the term in this application takes precedence over the conflicting term in the incorporated reference.

[0051] All ranges disclosed herein are inclusive of the endpoints, and the endpoints are independently combinable with each other. Each range disclosed herein should be understood to constitute a disclosure of any point or subrange that falls within the disclosed range.

[0052] The use of the terms "a" and "an" and "the" and similar referents in the context of describing the present invention (particularly in the context of the claims that follow) shall be construed to encompass both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. It is further noted that the terms "first," "second," and the like, used herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another. The modifier "about" used in connection with a quantity is inclusive of the stated value and has the meaning clearly understood by the context (e.g., the stated amount includes the degree of error associated with measurement of the particular quantity).

Claims

1. 1. A method for incorporating a fat soluble ingredient into an edible product, the method comprising: forming a hydrophobic edible core; coating said edible core with a plurality of coating layers to form an edible shell; Including, Coating the edible core comprises: forming an inner portion of the edible shell by applying one or more layers of a hydrophilic component; forming a central portion over said inner portion by applying a fat-soluble ingredient in liquid form; forming an outer portion over said central portion by applying one or more layers of a hydrophilic component; A method comprising:

2. The method of claim 1 , wherein the edible core is a chewing gum core.

3. The method of claim 1 , wherein the edible shell is a hard candy confectionery shell.

4. The method of claim 1, wherein forming the central portion comprises applying a liquid premix of the fat-soluble ingredient and at least one flavor ingredient.

5. The method of claim 1, further comprising localizing the fat-soluble component in the central portion.

6. The method of claim 1 , wherein the fat-soluble ingredient is at least one fat-soluble vitamin ingredient.

7. 7. The method of claim 6, wherein the fat-soluble vitamin component is selected from the group consisting of vitamin A, vitamin D, vitamin E, and vitamin K.

8. The method of claim 7 , wherein the fat-soluble vitamin component is vitamin D.

9. The method of claim 2 , wherein the chewing gum core comprises an elastomer and a sweetener.

10. The method of claim 1, wherein the hydrophilic component of the inner portion comprises a sugar alcohol and the hydrophilic component of the outer portion comprises a sugar alcohol.

11. An edible product, comprising: a hydrophobic edible core; an edible shell coating the edible core; Including, The edible shell is an inner portion on the edible core, the inner portion comprising one or more layers of a hydrophilic component; a central portion on said inner portion, said central portion comprising a fat-soluble component applied in liquid form; an outer portion on said central portion, said outer portion comprising one or more layers of a hydrophilic component; Including, The edible shell comprises a concentration gradient, the central portion comprising a maximum concentration of the fat soluble component and the inner portion and the outer portion comprising a minimum concentration of the fat soluble component.

12. The edible product of claim 11 , wherein the edible core is a chewing gum core.

13. 12. The edible product of claim 11, wherein the edible shell is a hard candy confectionery shell.

14. 12. The edible product of claim 11, wherein the fat-soluble ingredient is a vitamin.

15. 15. The edible product of claim 14, wherein the vitamins are selected from the group consisting of vitamin A, vitamin D, vitamin E, and vitamin K.

16. 16. The edible product of claim 15, wherein the vitamin is Vitamin D.

17. 13. The edible product of claim 12, wherein the chewing gum core comprises an elastomer and a sweetener.

18. 14. The edible product of claim 13, wherein the hard candy confectionery shell comprises at least one sugar alcohol.

19. 12. The edible product of claim 11, wherein the fat soluble ingredient is localized in the central portion of the edible shell.

20. 12. The edible product of claim 11, wherein the minimum concentration of the fat soluble ingredient in the inner and outer portions of the edible shell is between 0% and 10% and the maximum concentration of the fat soluble ingredient in the central portion of the edible shell is between 75% and 100%.

21. 12. The edible product of claim 11, wherein the maximum concentration of the fat soluble ingredient in the central portion of the edible shell is any percentage of the fat soluble ingredient in the central portion that is greater than the percentage of the fat soluble ingredient in each of the inner and outer portions.

22. 12. The edible product of claim 11, wherein the maximum concentration of the fat soluble ingredient in the central portion of the edible shell is any percentage of the fat soluble ingredient in the central portion that is greater than the sum of the percentages of the fat soluble ingredient in the inner portion and the outer portion.

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