Unwrapped Hard Candy Product, Isomalt Confectionery, Method for Producing the Same, and Use Thereof

Abstract

Hard isomalt compositions and hard isomalt confectionery products with enhanced shelf stability are disclosed. Further disclosed herein is a packaged plurality of unwrapped hard candy products comprising a container and a plurality of unwrapped hard candy product units. The unwrapped hard candy product units comprise a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, and the unwrapped hard candy product units have a non-cohesive surface tack, an accelerated shelf life of more than 5 weeks, and a microcrystalline outer layer disposed around an amorphous center. Weight percentages are based on the total weight of the hard candy product units. A method for producing the packaged plurality of unwrapped hard candy product units is also described.

Description

Technical Field

[0001] (Cross - Reference to Related Applications) This application claims priority to U.S. Provisional Patent Application No. 63 / 089,711, filed on October 9, 2020, and U.S. Provisional Patent Application No. 63 / 210,327, filed on June 14, 2021, the disclosures of which are hereby incorporated by reference in their entirety for all purposes.

Background Art

[0002] Hard - boiled candy, also known as hard sweets or boiled sweets, is a solid, essentially amorphous or "glassy" confectionery product obtained by strongly dehydrating a carbohydrate syrup until it reaches a low moisture content. Hard - boiled candy can be sugar - based or sugar - free. Sugar - based hard - boiled candy is made by boiling a mixture of granulated sugar, glucose syrup, and water to a water content of about 2 percent. Sugar - free hard - boiled candy can be prepared by boiling a mixture of sugar polyols (alditols) and water, or by melting the sugar polyols without water, and optionally with a sugar polyol syrup.

[0003] Hard candies are typically individually wrapped. The wrapping creates inconvenience when consuming the candy, uses natural resources, and creates a need to dispose of the wrapping paper each time the candy is consumed. In addition, hard candies are typically designed to be consumed one at a time, are relatively large, about 3 grams each. This limits the ability to adjust the amount for a single serving, and thus, a much smaller candy for which the amount consumed can be adjusted is desirable.

[0004] The storage stability of hard-boiled candy products can depend on the type of bulk sweetener used. Using a hygroscopic bulk sweetener results in a product that adsorbs ambient moisture, which can lead to crystal formation, granulation, whitening or discoloration, and softening of the product due to a decrease in the glass transition temperature. Less hygroscopic bulk sweeteners resist the adsorption of moisture from the surroundings.

[0005] Sugar-based hard-boiled candies are known to absorb moisture, leading to granulation, loss of translucency, and stickiness. Less hygroscopic bulk sweeteners resist the adsorption of moisture from the surroundings. Isomalt is a sugar-free sugar polyol that has a lower hygroscopicity than most other sugar polyols and lower than sugar itself. Isomalt absorbs little moisture at room temperature and relatively high humidity. The low hygroscopicity of isomalt results in a product that minimizes stickiness during formation, cutting, and packaging, resists sticking after piece formation, and exhibits a longer shelf life than sugar-based hard candy products. Despite the low hygroscopicity of isolmalt, stickiness remains a problem if the product is not individually packaged. Isomalt has also been reported to be more resistant to acid and enzymatic hydrolysis than comparable sugars.

[0006] In addition to the bulk sweetener type, other ingredients added to hard-boiled candies can affect product stability, especially if the ingredient is highly hygroscopic or causes a reaction with the bulk sweetener or another ingredient.

[0007] In the art, there remains a need for hard candies with improved stability during storage, a need for methods to improve the shelf life of hard candy products, and a need for methods to reduce or minimize crystal formation, granulation, whitening or discoloration, and softening of hard candy products during storage.

[0008] There is a further need for unpackaged hard candies that provide convenience, have no waste paper scraps, and less packaging. It is also desirable to produce smaller products of less than 1 gram to allow for adjustment of single - serving amounts.

Summary of the Invention

Means for Solving the Problems

[0009] In one embodiment, the hard candy product comprises isomalt, a flavoring agent, and optionally additional ingredients, and the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0010] In one embodiment, the hard candy product comprises isomalt, a flavoring agent, and optionally additional ingredients, and the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and further does not contain glycerol or substantially does not contain glycerol.

[0011] In one embodiment, the hard candy product comprises isomalt, a flavoring agent, and optionally additional ingredients, and the hard candy product does not contain linear and branched C1 - C5 alkyl alcohols (mono -, di -, and tri -ols), or substantially does not contain linear and branched C1 - C5 alkyl alcohols (mono -, di -, and tri -ols).

[0012] In one embodiment, a method of preparing a hard candy product includes cooking a mixture of isomalt and water, optionally under vacuum, to achieve a water content of 4 wt% or less, specifically 3 wt% or less, based on the total weight of the cooked mass, or melting the isomalt to form a cooked mass, cooling the cooked mass, adding a flavorant and optionally additional ingredients while mixing to form a melt, and forming the melt into a hard candy product, wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0013] In another embodiment, a method of extending the shelf life of an isomalt hard candy includes using a flavorant in the isomalt hard candy composition, wherein the flavorant does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and optionally, the flavorant further does not contain glycerol or substantially does not contain glycerol.

[0014] In another embodiment, a method of extending the shelf life of an isomalt hard candy includes using a flavorant in the isomalt hard candy composition, wherein the flavorant does not contain linear and branched C1-C5 alkyl alcohols (mono-, di-, and triols), or substantially does not contain linear and branched C1-C5 alkyl alcohols (mono-, di-, and triols).

[0015] One embodiment is a packaged plurality of unpackaged hard candy products that includes a container containing or packaged within a moisture-proof material and a plurality of unpackaged hard candy product units. The unpackaged hard candy product units include a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, and the unpackaged hard candy product units have non-agglomerating surface tackiness, an accelerated shelf life of more than five weeks, and a microcrystalline outer layer disposed around an amorphous central portion. The polyol may have a hygroscopicity equal to or less than 10% at room temperature and 60% relative humidity.

[0016] Another embodiment is a packaged plurality of unpackaged hard candy products that includes a container and a plurality of unpackaged hard candy product units contained within the container. The hard candy products include isomalt equal to or more than 90% by weight, a flavoring agent, and 0.01 - 1% by weight of MCT oil, and have a water content equal to or less than 4% by weight, specifically equal to or less than 3% by weight. Each unit of the hard candy products has a weight equal to or less than 1 gram, specifically 0.2 - 0.8 grams, more specifically 0.5 - 0.7 grams, and has a microcrystalline outer layer disposed around an amorphous central portion. The weight percentages are based on the weight of the hard candy product units.

[0017] In one embodiment, a method of manufacturing a plurality of packaged non-hardened candy products, the method comprising forming a plurality of non-packaged hard candy product units comprising a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, conditioning the plurality of non-packaged hard candy product units at a relative humidity equal to the equilibrium relative humidity of the polyol + / - 20%, specifically a relative humidity equal to the equilibrium relative humidity of the polyol + / - 10%, and at 18 to 28°C, specifically 20 to 25°C, for up to 4 days, specifically 24 to 72 hours, and packaging the non-packaged hard candy product units in a container comprising a moisture-proof material or packaged within a moisture-proof material. The polyol may have a hygroscopicity equal to or less than 10% at room temperature and 60% relative humidity.

[0018] The above-described features and other features are illustrated by the following detailed description.

[0019] The following description should not be considered limiting in any way. Referring to the accompanying drawings, like elements are numbered alike.

Brief Description of the Drawings

[0020]

Figure 1

Embodiments for Carrying Out the Invention

[0021] A detailed description of one or more embodiments of the disclosed compositions, products, apparatuses, and methods is presented herein by way of example and not limitation with reference to the drawings.

[0022] Providing unpackaged hard candy has problems related to both the cohesiveness of the individual pieces and the crystallization (or whitening) of the surface. These problems are thought to be caused by increased exposure of the unpackaged surface to the environment due to the lack of packaging. This seems to be exacerbated by making the candy much smaller than typical. Without wishing to be bound by theory, the difficulties due to the small size of the pieces may in part be due to the high shear during candy manufacture and the high surface area to volume ratio, which can affect the amount of additive near the surface. It has been found that the problems are solved by adding a hydrophobic lubricant and / or conditioning the formed candy. The hydrophobic additive is thought to reduce the shear stress and shear-induced crystallization during processing, and the additive at or near the surface is thought to reduce the contact between the surface and environmental moisture and thus reduce crystallization. In addition, by conditioning under appropriate conditions as defined below, microcrystals that are not visible to the naked eye are formed on the surface, forming a non-cohesive surface.

[0023] A container for an unpackaged hard candy product comprising a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50% at room temperature is disclosed herein. The unpackaged hard candy product has non-cohesive surface tack, a moisture barrier material or an accelerated shelf life of more than 5 weeks when housed in a container comprising a container packaged within a moisture barrier material, and has a microcrystalline outer layer disposed around an amorphous central portion. The accelerated shelf life is determined at 37°C + / - 2°C and a relative humidity of 80% + / - 5%. A more detailed description of the test is described in the examples. The non-cohesive surface tack is defined as the individual candy pieces remaining as separated (not adhering to each other) unpackaged product after being subjected to the conditions for determining the 5-week accelerated shelf life. The polyol may have a hygroscopicity equal to or less than 10% at room temperature (25°C) and a relative humidity of 60%.

[0024] Short shelf life and stickiness are two problems that are problematic for unwrapped hard candies, especially sugar-free hard candies having an individual weight equal to or less than 1 gram. Surprisingly, the introduction of a hydrophobic lubricant into the bulk composition had a positive effect on both the stickiness (tack) and shelf life of the unwrapped candies. The hydrophobic lubricant is present in the bulk composition and is not applied to the surface of the hard candy in a separate application step. The hydrophobic lubricant, in combination with the selection of a polyol having certain properties (low hygroscopicity and / or low equilibrium relative humidity) and conditioning of the hard candy, results in unwrapped candies having non-agglomerating stickiness and an accelerated shelf life of more than 5 weeks when a plurality of individually unwrapped hard candies are housed in a container containing a moisture barrier material or a container packaged within a moisture barrier material. This was even more surprising since even hard candies having an individual weight equal to or less than 1 gram exhibited these properties. As is recognized in the art, small hard candy products are more prone to problems of reduced stickiness and shelf life. Shelf life is the period during which the hard candies retain their surface appearance without whitening or discoloration, as determined by visual inspection using the naked eye.

[0025] The candy showed a microcrystalline outer layer disposed on an amorphous center. The microcrystalline layer contains crystals having a size less than 100 microns, or less than 50 microns, or less than 25 microns, or equal to or less than 20 microns. The microcrystalline layer can contain crystals that are equal to or more than 75% of the crystals, or equal to or more than 85%, or equal to or more than 90%, but have a size less than 100 microns, or less than 50 microns, or less than 25 microns, or equal to or less than 20 microns. The microcrystalline layer can consist of crystals having a size less than 100 microns, specifically less than 50 microns, more specifically less than 25 microns or equal to or less than 20 microns. The crystal size of the microcrystalline outer layer is such that whitening or discoloration is not visible to the naked eye. Whitening is sometimes referred to as crystallization, which is different from microcrystallization due to differences in crystal size (physical properties) and optical properties. Without being bound by theory, the presence of the microcrystalline layer on the surface of the hard candy is thought to reduce adhesiveness and extend the shelf life. The combination of a hydrophobic lubricant, a polyol with a low equilibrium relative humidity and low hygroscopicity as required, and conditioning contributes to the formation of the microcrystalline layer, has a long shelf life, and enables the formation of small hard candies (less than 1 gram) that can be packaged without the need to package individual products.

[0026] Exemplary hydrophobic lubricants include beeswax, candelilla wax, carnauba wax, shellac, paraffin, mineral oil, petrolatum, petroleum waxes (microcrystalline wax, paraffin wax), benzoin gum, crystalline wax, rice bran wax, spermaceti, wax esters, fatty acid methyl esters, montanic acid esters, lanolin, oxidized polyethylene wax, rosin esters, medium chain triglyceride oil (MCT oil), and combinations of the foregoing. In some embodiments, the hydrophobic lubricant consists of MCT oil.

[0027] As MCT oil, there may be mentioned a mixture of triglycerides of saturated fatty acids with a saturated fatty acid content of 95% or more, mainly caprylic acid and capric acid, medium-chain triglycerides (CAS No. 65381-09-1 / 73398-61-5), or triglycerides having the following structural formula. [Chemical formula]

[0028] The hydrophobic lubricant is included in the hard candy product in an amount that minimizes adhesion and promotes shelf life. Examples of the amount of the hydrophobic lubricant can be about 0.01 to about 1.0% by weight, specifically about 0.05 to about 0.9% by weight, more specifically about 0.1 to about 0.7% by weight, and even more specifically about 0.15 to about 0.6% by weight based on the total weight of the product.

[0029] The polyol of unpackaged hard candy has an equilibrium relative humidity of less than 50% (low equilibrium relative humidity) at room temperature. The polyol may have a hygroscopicity (low hygroscopicity) equal to or less than 10% at room temperature and a relative humidity of 60%. Exemplary polyols include mannitol, isomalt, sorbitol, maltitol, xylitol, hydrolyzed hydrogenated starch / polyglycitol, and combinations thereof. The polyol or combination of polyols is present in an amount of about 80 to about 99.9% by weight, specifically about 92 to about 99% by weight, and even more specifically about 94 to about 99% by weight based on the total weight of the hard candy product unit.

[0030] The polyol or combination of polyols having low hygroscopicity and low equilibrium relative humidity used in the unpackaged hard candy product can be substantially all isomalt to completely all isomalt.

[0031] The hard candy product may not contain ethanol and propylene glycol, and may not contain glycerol if necessary, or may not substantially contain ethanol, propylene glycol, or both ethanol and propylene glycol, and may not substantially contain glycerol if necessary.

[0032] The hard candy product may contain, consist of, or consist essentially of isomalt, flavoring agent, MCT oil, coloring agent, and a small amount of water.

[0033] The hard candy product may contain water in an amount equal to or less than 4% by weight, specifically 0.1 - 3% by weight, more specifically 0.5 - 2% by weight, and even more specifically 1 - 1.5% by weight, based on the total weight of the hard candy product.

[0034] Disclosed herein is an isomalt hard candy that does not contain ethanol, propylene glycol, and optionally does not contain glycerol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and optionally substantially does not contain glycerol. Propylene glycol (propane-1,2-diol), ethanol, and glycerol are common flavor carriers and are often used in non-citrus, fruit, and mint flavors. Surprisingly, it has been found that propylene glycol, ethanol, and glycerol, particularly propylene glycol and ethanol, react with isomalt hard candy to result in the formation of white spots on the candy surface by granulation. Isomalt hard candies that do not contain or substantially do not contain these alcohols have been further found to exhibit improved shelf life because the whitening, granulation, and crystallization of isomalt hard candy are reduced. Therefore, it is desirable to use flavoring agents that do not contain or substantially do not contain these alcohols, specifically ethanol and propylene glycol, to reduce the formation of white spots and the loss of translucency and improve the shelf life of isomalt hard candy products.

[0035] Generally, isomalt hard candy compositions and products having an improved shelf life comprise, consist of, or consist essentially of isomalt, optionally additional bulk sweeteners, flavorants, optionally additional ingredients, and a small amount of water, and the composition or product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol. As used herein, the term "free of ethanol and propylene glycol" means that ethanol and propylene glycol are not present in amounts in the isomalt hard candy composition and product. As used herein, the term "substantially free of ethanol, propylene glycol, or both ethanol and propylene glycol" means that the amount of ethanol, propylene glycol, or both ethanol and propylene glycol present in the isomalt hard candy composition and product is minimal and its presence cannot cause excessive whitening or loss of product shelf life. The isomalt hard candy composition and product may contain from 0 to 0.05 weight percent (wt%) total ethanol and propylene glycol, specifically from 0 to 0.025 wt%, more specifically from 0 to 0.01 wt%, and even more specifically from 0 to 0.001 wt% total ethanol and propylene glycol.

[0036] In another embodiment, an isomalt hard candy composition and product having an improved shelf life comprises, consists of, or consists essentially of isomalt, optionally additional bulk sweeteners, flavorants, optionally additional ingredients, and a small amount of water, and the composition or product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and further does not contain glycerol or substantially does not contain glycerol. As used herein, the term "free of glycerol" means that glycerol is not present in an amount in the isomalt hard candy composition and product. As used herein, the term "substantially free of glycerol" means that the glycerol present in the isomalt hard candy composition and product is in minimal amounts such that its presence cannot cause excessive whitening or loss of product shelf life. The isomalt hard candy composition and product may contain from 0 to 0.05 wt% glycerol, specifically from 0 to 0.025 wt%, more specifically from 0 to 0.01 wt%, and even more specifically from 0 to 0.001 wt% glycerol.

[0037] In another embodiment, isomalt hard candy compositions and products having improved shelf life comprise, consist of, or consist essentially of isomalt, optionally additional bulk sweeteners, flavorants, optionally additional ingredients, and a small amount of water, and the composition or product does not contain or substantially does not contain straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols). As used herein, the term "does not contain straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols)" means that there is no amount of straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols) present in the isomalt hard candy composition and product. As used herein, the term "substantially does not contain straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols)" means that the amount of straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols) present in the isomalt hard candy composition and product is minimal and its presence cannot cause excessive whitening or loss of product shelf life. The isomalt hard candy composition and product may contain from 0 to 0.05 wt%, specifically from 0 to 0.025 wt%, more specifically from 0 to 0.01 wt%, and even more specifically from 0 to 0.001 wt% of straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols).

[0038] Isomalt hard candy products generally have an amorphous (glassy) form with an amount of water equal to or less than 4 wt%, specifically about 0.1 to about 3 wt%, more specifically about 0.5 to about 2 wt%, and even more specifically about 1 to about 1.5 wt%, based on the total weight of the isomalt hard candy product.

[0039] The bulk sweetener used in the isomalt hard candy composition and product can be substantially isomalt - completely all isomalt. Alternatively, a small amount of a different bulk sweetener may be combined with isomalt. In one embodiment, the bulk sweetener is, based on the total weight of the bulk sweetener components, about 50 to about 100% by weight of isomalt, specifically about 60 to about 100% by weight of isomalt, more specifically about 70 to about 100% by weight of isomalt, even more specifically about 80 to about 100% by weight of isomalt, and even more specifically about 90 to about 100% by weight of isomalt, with the remainder being another bulk sweetener such as a sugar or sugar polyol (alternatively referred to as a sugar alcohol) that is not isomalt.

[0040] Isomalt is a disaccharide alcohol that can be prepared by hydrogenating isomaltulose. The product of hydrogenation can include 6 - O - α - D - glucopyranosyl - D - sorbitol (1,6 - GPS); 1 - O - α - D - glucopyranosyl - D - sorbitol (1,1 - GPS); 1 - O - α - D - glucopyranosyl - D - mannitol (1,1 - GPM); 6 - O - α - D - glucopyranosyl - D - mannitol (1,6 - GPM); and mixtures thereof. Some commercially available isomalt contains a nearly equimolar mixture of 1,6 - GPS and 1,1 - GPM. Other isomalt materials can contain mainly or pure 1,6 - GPS, mainly or pure 1,1 - GPS, mainly or pure 1,6 - GP, or mainly or pure 1,1 - GPM. Still other isomalt substances can contain a mixture of two or more of 1,6 - GPS, 1,1 - GPS, 1,6 - GPM, and 1,1 - GPM in any molar ratio.

[0041] Exemplary commercially available isomalt includes isomalt ST, which can be obtained from BENEO-Palatinit, Sudzucker Group, and includes isomalt ST-M, isomalt ST-PF, isomalt GS, isomalt M, isomalt DC, and isomalt LM. Isomalt ST has a nearly equimolar mixture of 1,6-GPS (43 - 57%) and 1,1-GPM. Isomalt GS contains 1,6-GPS (75 - 80%) and 1,1-GPM.

[0042] Isomalt is a translucent sugar alcohol that can be prepared into translucent hard candies.

[0043] Isomalt has low hygroscopicity, resulting in products with a longer shelf life and reduced stickiness. Isomalt is resistant to acid and enzymatic hydrolysis. Complete hydrolysis of isomalt, an equimolar mixture of 1,6-GPS and 1,1-GPM, yields glucose (50%), sorbitol (25%), and mannitol (25%).

[0044] Exemplary sugar polyols that can be used in combination with isomalt to prepare a hard candy confectionery base include, for example, hydrogenated starch hydrolysates / polyglycitols, maltitol, maltitol syrup, sorbitol syrup, etc., or combinations thereof.

[0045] Isomalt hard candy compositions and products can include a bulk sweetener comprising isomalt in an amount of about 90 to about 100% by weight, specifically about 92 to about 98% by weight, and even more specifically about 94 to about 96% by weight, based on the total weight of the isomalt hard candy composition and product.

[0046] Flavoring agents (flavors, flavoring agents) used in confectionery and other foods are often blends of flavor materials (natural, synthetic, or combinations thereof) and flavor solvents, also alternatively called flavor diluents or flavor carriers. Examples of flavor carriers include propylene glycol (propane-1,2-diol, CAS number 57-55-6, FEMA No. 2940) and its derivatives (e.g., 1,3-propanediol, CAS number 504-63-2, FEMA No. 4753), ethanol (ethyl alcohol, CAS number 64-17-5, FEMA No. 2419), glycerin (CAS number 56-81-5, FEMA No. 2525, e.g., vegetable glycerin), and triacetin (CAS number 102-76-1, FEMA No. 2007), triethyl citrate (CAS number 77-93-0; FEMA No. 3083), medium-chain triglycerides (MCT; CAS number 65381-09-1 / 73398-61-5, esters of decanoic acid, 1,2,3-propanetriol octanoate, octanoic acid / decanoic acid triglyceride, caprylic acid capric acid triglyceride, caprylic acid / capric acid triglyceride, triglycerides of coconut oil), combinations thereof, and the like.

[0047] Flavoring agents, particularly non-citrus fruit flavoring agents such as berries (strawberries, raspberries, blackberries, cherries, etc.), contain significant amounts of ethanol, propylene glycol, or combinations thereof as flavor carriers. In methods for reducing granulation and early deterioration in isomalt hard confectionery, particularly those containing non-citrus fruit flavoring agents or mint flavoring agents, the flavoring agent is formulated to be free of ethanol and propylene glycol, or substantially free of ethanol, propylene glycol, or both ethanol and propylene glycol.

[0048] In one embodiment, the flavoring agent used in the hard candy composition and product does not contain ethanol and propylene glycol as a flavor carrier, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, thereby preventing whitening in the hard candy product and in particular extending the shelf life of the product in the isomalt hard candy composition and product. In another embodiment, the flavoring agent further does not contain glycerol or substantially does not contain glycerol. In a further embodiment, the flavoring agent is a non-citrus fruit flavoring agent. In another further embodiment, the flavoring agent is a mint flavoring agent.

[0049] In one embodiment, each flavoring agent used in the hard candy composition and product, specifically the isomalt hard candy composition and product, does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol. As used herein, with respect to a flavoring agent, the term "does not contain ethanol and propylene glycol" means that ethanol and propylene glycol present in the flavoring agent are not present in an amount. As used herein, with respect to a flavoring agent, the term "substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol" means that ethanol, propylene glycol, or both ethanol and propylene glycol present in the flavoring agent can be in a minimal amount, such as an amount inherently present in a natural flavoring agent. The flavoring agent can contain 0 to 10% by weight of total ethanol and propylene glycol, specifically 0 to 5% by weight, more specifically 0 to 1% by weight, and even more specifically 0 to 0.1% by weight of total ethanol and propylene glycol.

[0050] In another embodiment, each flavorant does not contain or substantially does not contain straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols). The flavorant may contain 0 to 10% by weight of straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols), specifically 0 to 5% by weight, more specifically 0 to 1% by weight, and even more specifically 0 to 0.1% by weight of total straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols).

[0051] In one embodiment, the flavor carriers which are straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, and triols) present in the flavorant, such as ethanol, propylene glycol, and glycerol, are replaced with flavor carriers that do not adversely affect the stability of isomalt hard candy, i.e., triacetin, MCT oil, or a combination thereof. By replacing straight-chain and branched-chain C1-C5 alkyl alcohols (mono-, di-, triols) such as ethanol, propylene glycol, and glycerol in the flavorant used in isomalt hard candy products, early granulation is reduced. Exemplary flavorants (flavorings, flavoring agents) that can be used are artificial or natural flavorings known in the art, such as synthetic flavor oils, natural flavoring aromatic oils and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting representative flavorings include oils such as spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, hinoki oil, castor oil, allspice, sage oil, mace, bitter almond oil, cassia oil, and citrus oils including lemon, orange, lime, grapefruit; vanilla; fruit extracts / flavorings including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruits, mango, mangosteen, pomegranate, papaya; honey lemon, etc.; or combinations thereof.

[0052] Other types of flavoring agents include various aldehydes and esters, such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotropin, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruit-like flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus), aldehyde C-8 (citrus), aldehyde C-9 (citrus), aldehyde C-12 (citrus), 2-ethyl butyraldehyde (stone fruit), hexenal, i.e., trans-2 (stone fruit), tolualdehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (greengage) and 2-dodecenal (citrus, mandarin) may be mentioned.

[0053] The amount of flavoring agent used in the hard confectionery composition and product can be selected based on the target release profile and the desired flavor intensity. The flavoring agent can be present in the hard candy product in an amount of about 0.001 to about 3% by weight, specifically about 0.01 to about 2% by weight, more specifically about 0.1 to about 1.5% by weight, and even more specifically about 0.5 to about 1% by weight, based on the total weight of the hard candy product.

[0054] Additional ingredients that may be used, as required, to prepare the isomalt hard confectionery composition and product include the MCT oil, colorants, sensory agents, edible acids or their salts, high-intensity sweeteners, buffers, functional agents, or combinations thereof described herein.

[0055] MCT oil is contained in an amount sufficient for stabilization in isomalt hard candy compositions and products, which can suppress early granulation and minimize stickiness. As an example of the amount of MCT oil, based on the total weight of the composition or product, it can be about 0.01% to about 1.0% by weight, specifically about 0.05% to about 0.9% by weight, more specifically about 0.1% to about 0.7% by weight, and even more specifically about 0.15% to about 0.6% by weight.

[0056] Exemplary sensation stimulants include a cooling agent, a warming agent, a stinging agent, a foaming agent, or a combination thereof. A cooling agent is an additive that provides a cooling effect or a refreshing effect in the oral cavity, nasal cavity, or on the skin. For example, among useful cooling agents, menthol, menthane, menthone, ketal, menthone ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexanamide, substituted cyclohexanecarboxamide, substituted urea and sulfonamide, substituted methanol, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acid having 2 to 6 carbon atoms, cyclohexanamide, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), and substantially pure ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine disclosed in U.S. Patent No. 7,189,760 by Erman et al., which is incorporated herein by reference in its entirety, isopulegol, menthyloxypropanediol, 3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decan-2-menthanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, N-(4-cyanomethylphenyl)p-menthane carboxamide (G-180), peppermint oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol, N-ethylamide of 1-menthylacetic acid, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N,2,3-Trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethylmenthyl succinamide, substituted p-menthane, substituted p-menthane-carboxamide, 2-isopropyl-5-methylcyclohexanol (manufactured by Hisamitsu Pharmaceuticals, hereinafter referred to as "isopulegol"); menthone glycerol ketal (FEMA3807, trade name FRESCOLAT® type MGA); 3-l-menthoxypropane-1,2-diol (manufactured by Takasago, FEMA3784); and menthyl lactate; (manufactured by Haarman & Reimer, FEMA3748, trade name FRESCOLAT® type ML), WS-30, WS-14, eucalyptus extract (p-mentha (Mehtha)-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tert-butyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, methyl-2-isopropyl-bicyclo(2.2.1), heptane-2-carboxamide; menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclic α-ketoenamine, 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one, and cycloten derivatives such as cyclopentene, compounds of the following formula, are included., [Chemical formula] In the formula, B is selected from H, CH3, C2H5, OCH3, OC2H5 and OH, A is a moiety of the formula -CO-D, and D is the following moiety: (i) -NR 1 R 2 (wherein R 1 and R 2 are independently selected from H and C1-C8 straight-chain or branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R 1 and R 2which, together with the nitrogen atom to which they are attached, form a 5- or 6-membered heterocyclic ring which may be optionally substituted); (ii) -NHCH2COOCH2CH3, -NHCH2CONH2, -NHCH2CH2OCH3, -NHCH2CH2OH, -NHCH2CH(OH)CH2OH, and (iii) [Chemical formula] a moiety selected from the group consisting of (especially as disclosed in PCT Patent Application No. WO2006 / 125334 by Bell et al., which is hereby incorporated by reference in its entirety); or combinations thereof. Other compounds include the alpha-ketoenamines disclosed in U.S. Patent No. 6,592,884 by Hofmann et al., which is hereby incorporated by reference in its entirety. These and other suitable cooling agents are further described in the following U.S. patents, all of which are hereby incorporated by reference in their entirety: U.S. Patent Nos. 4,230,688, 4,032,661, 4,459,425, 4,178,459, 4,296,255, 4,136,163, 5,009,893, 5,266,592, 5,698,181, 6,277,385, 6,627,233, 7,030,273. Still other suitable cooling agents are further described in the following U.S. Patent Application Publications, all of which are hereby incorporated by reference in their entirety: U.S. Patent Application Publication Nos. 2005 / 0222256, 2005 / 0265930.

[0057] The thermosensory agent may be selected from a wide variety of compounds known to provide a thermosensory signal to the user. These compounds, particularly in the oral cavity, impart a thermosensory perception and often enhance the perception of flavoring agents, sweeteners, and other sensory stimulating components. Among the useful thermosensory agents are vanillyl alcohol n-butyl ether (TK-1000), vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or combinations thereof, supplied by Takasago Perfumary Company Limited (Tokyo, Japan).

[0058] In one embodiment, an acrimonant agent may be used to impart a feeling of tenderness, stinging, or numbness to the user. Acrimonant agents include, but are not limited to, jambu oleoresin or para-cress (Spilanthes) (the active ingredient is spilanthol); Japanese sansho extract (Zanthoxylum peperitum) containing components known as sanshool-I, sanshool-II, and sanshoamide; perillartine; 4-(1-mentyloxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract (Piper nigrum) containing the active ingredients chavicine and piperine; echinacea extract; American sansho extract; trans-perillartine, and capsicum oleoresin; Szechuan peppercorn; or combinations thereof. In one embodiment, it may contain alkylamides extracted from substances such as jambu or sanshool.

[0059] A sensation inducer, particularly a cooling agent, may be present in the hard candy composition or product in an amount of about 0.001 to about 1% by weight, specifically about 0.01 to about 0.7% by weight, and even more specifically about 0.1 to about 0.5% by weight, based on the total weight of the hard candy composition or product.

[0060] As used herein, the term "high-intensity sweetener" means an agent having a sweetness stronger than that of sucrose. In one embodiment, the high-intensity sweetener has a sweetness of at least 100 times that of sucrose per weight, specifically, at least 500 times that of sucrose per weight. In one embodiment, the high-intensity sweetener is at least 1,000 times, more specifically at least 5,000 times the sweetness of sucrose per weight. The high-intensity sweetener can be selected from a wide range of substances including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide-based sweeteners, and protein-based sweeteners. Combinations containing one or more sweeteners, or one or more of the aforementioned types of sweeteners can be used. Without being limited to specific sweeteners, representative categories and examples include water-soluble sweetening agents such as dihydrochalcones, monellin, stevioside, rebaudioside, glycyrrhizin, dihydroflavonol, monatin, and L-amino dicarboxylic acid aminoalkenoate amides such as those disclosed in U.S. Patent No. 4,619,834, or combinations thereof; water-soluble artificial sweeteners such as soluble saccharin salts, namely sodium or calcium saccharin salts, cyclamate salts, acesulfame salts such as the sodium, ammonium, or calcium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or combinations thereof; dipeptide-based sweeteners such as L-aspartic acid-derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (aspartame) and the substances described in U.S. Patent No. 3,492,131, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alanine amide hydrate (alitame), L-aspartyl-L-phenylglycerin and the methyl esters of L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine;L-Aspartyl-L-(1-cyclohexene)-alanine, neotame, or a combination thereof; water-soluble sweeteners derived from natural water-soluble sweeteners, such as stevioside and stevia-derived compounds, including, but not limited to, steviol glycosides, such as rebaudioside including rebaudioside A, mogroside and mogroside-derived compounds, such as iso-mogroside V, chlorinated derivatives of ordinary sugar (sucrose), such as chlorodeoxysucrose or derivatives of chlorodeoxygalactosucrose, such as chlorodeoxysugar derivatives known under the name sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to, 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose; 1',6'-dichloro-1',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,1',6'-trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxysy-beta-D-fructofuranoside or 4,6,1',6'-tetrachloro-4,6,1',6'-tetradeoxygalactosucrose; 4,6,1',6'-tetradeoxy-sucrose or combinations thereof; proteinaceous sweeteners, such as thaumatin, talin, or combinations thereof; and amino acid-based sweeteners are included.;

[0061] The high-sweetness sweetener may be present in the hard candy composition or product in an amount of about 0.001 to about 1% by weight, specifically about 0.01 to about 0.7% by weight, and even more specifically about 0.1 to about 0.5% by weight, based on the total weight of the hard candy composition or product.

[0062] The edible acid may be in free form or buffered form. Exemplary edible acids and acid salts include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and their alkali metal salts (e.g., sodium citrate dihydrate), or combinations thereof.

[0063] The edible acid may be present in the hard candy composition or product in an amount of about 0.001 to about 1.5% by weight, specifically about 0.01 to about 1% by weight, and even more specifically about 0.1 to about 0.8% by weight, based on the total weight of the hard candy composition or product.

[0064] Colorants (pigments, colorants, dyes) can be used in an effective amount to obtain the desired color that can be visually perceived in the composition. Suitable colorants include pigments, natural food colors, and dyes suitable for food, drug, and cosmetic applications.Suitable pigments include annatto extract (E160b), bixin, norbixin, astaxanthin, dehydrated sugar beet (sugar beet powder), sugar beet root red / betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violaxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a - d)), β - apo - 8’ - carotenal (E160e), β - carotene (E160a), α - carotene, γ - carotene, ethyl ester of β - apo - 8 - carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine / azorubine (E122), copper chlorophyllin sodium (E141), chlorophyll (E140), roasted and partially defatted cooked cottonseed powder, ferrous gluconate, ferrous lactate, grape pigment extract, grape skin extract (enocyanin), anthocyanin (E163), Haematococcus algae crude powder, synthetic iron oxide, iron oxide and iron hydroxide (E172), fruit juice, vegetable juice, dried algae crude powder, Aztec marigold crude powder and extract, carrot oil, corn germ oil, paprika, paprika oleoresin, yeast of the genus Phaffia, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorubin (E160c), lycopene (E160d), FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubin / lysol rubin BK (E180), calcium carbonate (E170), carbon black (E153), black PN / brilliant black BN (E151), green S / acid brilliant green BS (E142), or combinations thereof.In one embodiment, the approved dyes can include FD&C aluminum lakes, or combinations thereof. A complete detailed description of all FD&C colorants and their corresponding chemical structures can be found in Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, Volume 1, pages 492-494, the text of which is incorporated herein by reference.

[0065] The coloring agent can also include a food-grade gloss agent or a food-grade pearlescent pigment. The edible gloss agent can include a food-grade colorant and a carrier, such as sugar, sugar alcohol, saccharides, disaccharides, polysaccharides, hydrocolloid substances, or combinations thereof. Exemplary gloss agents include Edible Glitter® commercially available from Watson Inc. (West Haven, CT). The coloring agent can include a food-grade pearlescent pigment prepared from mica, optionally coated with titanium dioxide, iron oxide, etc.

[0066] Exemplary functional components include breath fresheners, dental care components, active substances, herbs, foaming systems, appetite suppressants, vitamins, micronutrients, oral wetting components, throat care components, energy stimulants, concentration stimulants, or combinations thereof.

[0067] In one embodiment, a plurality of unpackaged hard candy products that are packaged include a resealable container and a plurality of units of unpackaged hard candy products contained within the resealable container. The hard candy products include, consist of, or consist essentially of isomalt, flavoring, MCT oil, and a water content equal to or less than 4 wt%, specifically equal to or less than 3 wt%. Each unit of the hard candy products has a weight equal to or less than 1 gram, specifically from about 0.2 to about 0.8 grams, more specifically from about 0.5 to about 0.7 grams. In one embodiment, the resealable container itself is packaged within a moisture-proof material. As used herein, the term "plurality" means at least 5 units, at least 10 units, at least 15 units, at least 20 units, at least 25 units, at least 30 units, at least 40 units, at least 50 units, at least 75 units, at least 100 units, or more, or any range therein, such as 10 - 30. The plurality of packaged items includes units of hard candy products having a spherical or oval shape, specifically a spherical shape. The units of hard candy products may also have a band around the candy that may include letters or other markings. The hard candy products are formed by the rope-forming and die-forming processes described herein and conditioned after piece formation. The presence of a hydrophobic lubricant and a microcrystalline layer in the hard candy products minimizes or prevents the units of hard candy products from adhering to each other within the container and allows the units to flow freely out of the container. In one embodiment, the plurality of small unpackaged hard candy products that are packaged are prepared from isomalt and MCT oil, and the presence of MCT oil minimizes or inhibits granulation, discoloration, changes in surface appearance, or combinations thereof of the hard candy products during a controlled accelerated degradation time of 0 - 5 weeks at conditions of 37°C + / - 2°C and 80% + / - 5% relative humidity (RH) when the plurality is contained within a container containing a moisture-proof material or a container packaged within a moisture-proof material.In one embodiment, a plurality of packaged non-packaged small hard candy products are prepared from isomalt and MCT oil. When the hard candy products containing MCT oil are contained in a container containing a moisture-proof material or a container packaged within a moisture-proof material, they exhibit better surface appearance, reduced granulation, reduced discoloration, or a combination thereof in a controlled accelerated deterioration for 0 to 5 weeks under the conditions of 37 °C + / - 2 °C and 80% + / - 5% relative humidity (RH), as compared to hard candies without MCT oil.

[0068] Disclosed herein is a method for preparing a hard candy product having a mass equal to or less than 1 gram, specifically about 0.4 to about 0.8 grams. The method includes forming a cooked mass containing a polyol having low hygroscopicity and a hydrophobic lubricant. The cooked mass has a water content equal to or less than 4% by weight, specifically equal to or less than 3% by weight, based on the total weight of the cooked mass. The cooked mass is cooled and a flavoring agent is added to form a melt. The melt is formed into a hard candy product having a weight equal to or less than 1 gram. The hydrophobic lubricant is present on the surface of the hard candy product, and its hydrophobicity is thought to delay the occurrence of large crystals or whitening when moisture contacts the surface. In addition, the presence of the hydrophobic lubricant can smooth the candy melt and reduce the shear stress during processing, and thus reduce the crystallization induced by shear.

[0069] Generally, the preparation of a hard candy product includes cooking a combination of a low-hygroscopic polyol, a hydrophobic lubricant, and optionally other bulk sweetener components and / or a diluent such as water, removing excess moisture to form a cooked mass having a moisture content equal to or less than 4% by weight, specifically equal to or less than 3% by weight, based on the total weight of the cooked mass, cooling the cooked mass, incorporating while mixing a flavoring agent and the remaining optionally additional components to form a melt, and forming the melt into a solid product having a desired size and shape.

[0070] Generally, the preparation of isomalt hard-boiled candy involves forming a melt of isomalt and, optionally, other bulk sweetener ingredients and / or a diluent such as water, cooking the melt, removing excess moisture from the melt, e.g., reducing the water content to equal to or less than 4 wt%, specifically equal to or less than 3 wt% based on the total weight of the melt, cooling the melt by mixing until the melt becomes a workable mass having a plastic-like consistency, incorporating flavorants and any remaining optional additional ingredients while the melt is a plastic-like mass, and forming the plastic-like mixture into a solid product having a desired size and shape.

[0071] In an alternative embodiment, the preparation of isomalt hard-boiled candy involves forming a melt of isomalt and, optionally, other bulk sweetener ingredients without using a diluent such as water, cooking the melt, cooling the melt by mixing until the melt becomes a workable mass having a plastic-like consistency, incorporating flavorants and the remaining optional additional ingredients while the melt is a plastic-like mass, and forming the plastic-like mixture into a solid product having a desired size and shape.

[0072] In one embodiment, a hard candy product composition is generally prepared by cooking a mixture of a polyol, a hydrophobic lubricant, and water, or a mixture of a polyol, a hydrophobic lubricant, an additional sugar polyol, and water at 155 °C, optionally under vacuum, to obtain a cooked mass having a moisture content equal to or less than 4 wt%, specifically equal to or less than 3 wt%, based on the total weight of the cooked mass. The cooked mass is slightly cooled, and a flavoring agent and optionally additives such as an edible acid, a high-intensity sweetener, a sensory agent, additional ingredients, or combinations thereof are added to the cooked mass to form a melt, which is then formed in a shaping or dicing process to form a hard candy product. The water content of the hard-boiled candy melt can be about 0.1 to about 4 wt%, specifically about 0.2 to about 3 wt%, more specifically about 0.5 to about 2 wt%, and even more specifically about 1 to about 1.5 wt%, based on the total weight of the hard-boiled candy melt.

[0073] In one embodiment, an isomalt hard candy composition is generally prepared by cooking a mixture of isomalt, or isomalt and an additional sugar polyol, and water at about 155 °C, optionally under vacuum, to achieve a water content of 4 wt% or less, specifically 3 wt% or less, based on the total weight of the cooked mixture. The cooked mixture is slightly cooled, and a flavoring agent and optionally additives such as an edible acid, a high-intensity sweetener, a sensory agent, additional ingredients, or combinations thereof are added to the cooled mixture to form a confection melt, which is then formed in a shaping or dicing process to form an isomalt hard candy product. The water content of the isomalt hard-boiled candy melt can be about 0.1 to about 4 wt%, specifically about 0.2 to about 3 wt%, more specifically about 0.5 to about 2 wt%, and even more specifically about 1 to about 1.5 wt%, based on the total weight of the isomalt hard-boiled candy melt.

[0074] In some embodiments, the hard candy composition is prepared using conventional methods and equipment such as a direct fire cooker, a vacuum cooker, or a scraped - surface cooker (also referred to as a high speed atmospheric cooker). When using a direct fire cooker, a desired amount of bulk sweetener (e.g., isomalt) is dissolved in water by heating it in a kettle until the bulk sweetener dissolves. Then, additional bulk sweetener can be added and cooking continued until, for example, a final temperature of about 145 - about 165 °C is achieved. The batch is then cooled and the additives are processed as a plastic - like mass to incorporate them, either alone or in the form of a concentrate.

[0075] In a vacuum cooker, the bulk sweetener is boiled to about 125 - about 132 °C, a vacuum is applied, and additional water is evaporated without further heating. When the cooking is complete, the cooked mass is semi - solid and has a plastic - like consistency. At this point, the additives, either alone or in the form of a concentrate, are mixed into the cooked mass by mechanical mixing operations.

[0076] A high speed atmospheric cooker uses a heat exchanger surface to heat the confectionery composition. In this process, a film of the combined ingredients is spread over the heat exchange surface and rapidly heated to a suitable temperature, for example, about 165 - about 170 °C. The film is then rapidly cooled, for example, to about 100 - about 120 °C. Next, the additives, either alone or in the form of a concentrate, can be introduced into the plastic - like cooked mass.

[0077] In the methods described above, the cooking temperature should be high enough to remove water from the mixture. When a vacuum is used, a lower temperature can usually be employed. In the methods described above, the additive(s) are specifically mixed for an effective time to provide a uniform distribution of the added materials, for example, over about 4 - about 10 minutes. When the cooked mass is properly tempered, it can be cut into processable portions or formed into the desired shape using shaping or pelletizing processes.

[0078] Suitable forming and pelletizing processes can include deposition processes such as deposition forming processes, rotational forming processes, die stamping processes, drop roller processes, chain die processes, etc.

[0079] The temperature of the hard candy melt during deposition in the deposition forming process can be about 125 to about 155 °C, specifically about 140 °C. Next, the deposited product is cooled and removed from the mold.

[0080] Suitable pelletizing processes for small hard candy products include die forming including chain dies, rotary dies, die stamps, drop rollers, or other similar processes.

[0081] In one embodiment, the cooked mass of the small hard candy product can be prepared by a batch process or a continuous process, formed into an initial rope in a batch roller, or formed by extrusion from an extruder, and the initial rope is sized to a final rope having a desired diameter in a rope sizer, and the final rope is formed into small pieces using a die forming process such as a chain die or rotary die process.

[0082] As shown in FIG. 1, the melt 3 is conveyed to the batch roller 10 where the cone 30 of the melt is drawn out. The batch roller includes a number of conical rollers 11 having the function of forming a continuous rope of the melt at the ends. Optionally, a central component 40 may be disposed within the cone 30, and a central filling may be disposed within the rope. In the next step, the rope 5 is sized to a desired cross-section using the rope sizer 6. The rope sizer 6 uses one or more series of rollers to reduce the diameter and circumference of the rope to the desired size. The individual hard candy products 7 are cut (segmented) from the rope and formed in a die forming device 8 such as an assembly like a chain die. The chain die assembly 8 includes a pair of half die members 80 that are assembled during rotation of the chain and punch the rope into individual desired shapes.

[0083] After forming the small pieces, the newly formed small hard candy product can be conditioned to allow for microcrystallization on the surface of the product. Microcrystallization is the crystallization of crystallizable sugar polyol(s) on or near the surface of the hard candy product, which is invisible or hardly visible to the naked eye and does not make the hard candy product white and opaque. In one embodiment, the newly formed product is conditioned at a relative humidity that is the equilibrium relative humidity of the polyol + / - 20%, or the equilibrium relative humidity of the polyol + / - 10%, and at 18 to 28 °C, specifically 20 to 25 °C, for up to 4 days, specifically 24 to 72 hours. For example, if the equilibrium relative humidity of the polyol is 40%, the conditioning can be carried out at a relative humidity of 20% to 60% (40% ± 20%) or 30% to 50% (40% ± 10%). When multiple polyols are used, the conditioning relative humidity is based on the equilibrium relative humidity of the polyol present in the majority.

[0084] The shape of the small pieces of the small hard candy product is not limited, and examples include general shapes such as spherical, elliptical, capsule-shaped, cuboid, cylindrical, prismatic, and fruits. In one embodiment, the small hard candy product is spherical or elliptical, specifically spherical. As used herein, when describing the shape of the product, unless otherwise specified, it is understood that the characterization relates to the overall shape. For example, "spherical shape" means that even if the surface of the product is not completely smooth, for example, there are windings, dimples, depressions, protrusions, etc., the overall shape of the product is spherical.

[0085] The preparation process can be adapted by those skilled in the art to provide a hard candy product having a desired configuration, including single-layer, multilayer having two or more layers (e.g., three layers), and a form filled in the central part.

[0086] In one embodiment, the hard candy product is a solid product without filling.

[0087] In one embodiment, the hard candy product can be a center-fill product. In this embodiment, the center-fill can be a liquid, solid, or semi-solid. The center-fill can be another hard boiled candy, a water-in-oil emulsion, an oil-in-water emulsion, a gel, a powder, a chewy confection, a fudge, a nougat, a chewing gum, or the like. Further, in this embodiment, the center-fill composition can be substantially free or free of ethanol, propylene glycol, or both ethanol and propylene glycol.

[0088] The hard candy products can be individually wrapped and packaged. Alternatively, multiple hard candy products can be packaged in a container as loose, unwrapped units. In a further embodiment, the container containing the loose, unwrapped units of the hard candy products is itself contained within a package. Exemplary packaging includes bags, cartons, boxes, blister packs, cylindrical containers, and the like, made from suitable food-safe packaging materials, such as paper, plastic, or combinations thereof, such as laminated paperboard. In one embodiment, the package is moisture-proof or has a moisture-proof overwrap. In one embodiment, multiple hard candy products can be packaged in a container as loose, unwrapped units, and the container is packaged with a material that provides moisture protection. Suitable moisture-proof materials include high-density polyethylene, polypropylene, polyethylene terephthalate, ethylene-vinyl alcohol copolymer, and the like.

[0089] The features and advantages of the present invention will be more fully demonstrated by the following examples, which are provided for illustrative purposes and should not be construed as limiting the invention in any manner. [Example]

[0090] Example 1. Drip Test for Product Stability: Isomalt Hard Candy Sheets Exposed to Flavor Carriers Isomalt standard-based compositions and isomalt medium-chain triglyceride (MCT) oil compositions were each prepared and formed into sheets of transparent isomalt hard candy for use as substrates in stability tests. Tests were conducted to examine the effects of various flavor carriers applied to the surface of the sheets prepared from isomalt hard candy. Five test flavor carriers, glycerol (glycerine or glycerin), ethanol, triacetin (glyceryl triacetate), propylene glycol, and MCT oil, were tested.

[0091] The isomalt standard-based composition was prepared from isomalt: water (70:30) and cooked to 172 °C to form a base melt. The base melt was poured onto a tempering table and cooled to form an isomalt standard-based sheet. An isomalt MCT oil composition was prepared from isomalt: water (70:30) and 0.6 wt% MCT oil and cooked to 172 °C to form an isomalt MCT oil melt. The isomalt MCT melt was poured onto a tempering table and cooled to form a sheet of the isomalt MCT oil composition. The isomalt used in each composition was isomalt ST containing approximately equimolar amounts of 1,6-GPS and 1,1-GPM.

[0092] Using a marker for drawing on the surface of the sample sheets, each sample sheet was divided into zones of substantially the same surface area. The individual zones were labeled with the name of one of the tested flavor carriers, namely glycerol (glycerine or glycerin), ethanol, triacetin (glyceryl triacetate), propylene glycol, or MCT oil, and an amount of approximately 1 to 3 drops of each test flavor carrier was dropped onto each zone of the sample sheet. Changes in the surface of the sample sheets were visually observed over time from time 0 (after the first exposure to the carrier) up to 1 hour. After observing the surface of the sheet at time 0, the sample sheets were placed at 25 °C / 60% relative humidity (RH) conditions to accelerate aging.

[0093] Isomalt Standard Base Sheet - Observation: The surface of the isomalt standard base sheet turned white in the zones individually surface - treated with propylene glycol and ethanol. It turned white immediately with ethanol. The area exposed to propylene glycol gradually became white over time on the first day. The glycerol - treated zone turned white after 1 - 7 days of aging. At the end of 7 days, no change to the surface was observed in the zones treated with MCT oil and triacetin.

[0094] Isomalt MCT Oil Sheet - Observation: The surface of the isomalt MCT oil sheet turned white in the zones individually surface - treated with propylene glycol and ethanol. It turned white immediately with ethanol (less than 2 minutes). The area exposed to propylene glycol gradually became white over time, with an increase in opacity at 20 minutes after treatment and another increase in opacity by 1 hour. The glycerol - treated zone turned white after 1 - 7 days of aging. At the end of 7 days, no change to the surface was observed in the zones treated with MCT oil and triacetin.

[0095] The results of the drip test regarding stability suggest that flavoring agents containing ethanol, propylene glycol, or both should be minimized or avoided in isomalt hard candy compositions and products in order to improve the stability and shelf - life of the product, minimize or avoid the whitening of the product, and minimize or avoid the loss of translucency of the product. Example 2.

[0096] An isomalt standard-based composition and an isomalt medium-chain triglyceride (MCT) oil composition were each prepared. The isomalt standard-based composition was prepared from isomalt: water (70:30) and cooked to 172 °C to form a cooked mass. The isomalt MCT oil composition was prepared from isomalt: water (70:30) and 0.6 wt% MCT oil and cooked to 172 °C to form a cooked mass of isomalt MCT oil. The isomalt used in each composition was isomalt ST containing approximately equimolar amounts of 1,6-GPS and 1,1-GPM.

[0097] Examples: Fruit-flavored and menthol-flavored isomalt formulations were prepared separately and formed into small, hard candy products that were approximately spherical and 0.6 grams per piece using a rope-forming and die-punching process. This process exposed the products to high shear compared to larger-sized products. Formulations with and without MCT oil were prepared for each flavor. The moisture content of the small pieces was 2% or less. Table 1 reports on six products, two being fruit and four being menthol. The table also indicates which samples were conditioned at 36 - 40% RH and 20 - 25 °C for 30 - 72 hours after small piece formation.

Table 1

[0098] Accelerated stability conditions: The product (about 24 - 25 pieces) was packaged in plastic vials, and the vials were placed in blister trays sealed with cardboard cards (consumer units). Five consumer units of each flavor formulation were tested under controlled accelerated degradation conditions of 37 °C ± 2 °C and 80% ± 5% relative humidity (RH). Test period: 20 months, corresponding to about 80 weeks of target shelf life, for 5 weeks. Samples were withdrawn weekly over a total of 5 weeks, and sensory / sensory evaluations were conducted on stickiness to hands, deformation, surface appearance, discoloration, granulation, roughness in the mouth, and stickiness to teeth. Table 2 shows a summary of the physical / sensory stimulation results at the 5th week. The test samples were visually observed with the naked eye for visual changes from the initial non-aged samples (standards): Non-conforming = having a visibly whitened or discolored surface appearance compared to the standard. Conforming = having no visibly whitened or discolored appearance compared to the standard.

Table 2

[0099] The results of the accelerated degradation test revealed that products prepared from formulations containing MCT oil exhibited improved physical properties compared to formulations without MCT oil, and that the combination of MCT oil and conditioning provided an acceptable shelf life. The surfaces of products prepared from formulations containing MCT oil showed less granulation and excellent appearance.

[0100] The compositions, products, and processes disclosed herein include at least the following aspects.

[0101] Aspect 1. A hard candy product comprising isomalt, a flavoring agent, and optionally additional ingredients, wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0102] Aspect 2. The hard candy product according to Aspect 1, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight, of total ethanol and propylene glycol based on the total weight of the hard candy product.

[0103] Aspect 3. The hard candy product according to Aspect 1 or 2, wherein the hard candy product further does not contain glycerol or substantially does not contain glycerol.

[0104] Aspect 4. The hard candy product according to Aspect 3, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight, of total glycerol based on the total weight of the hard candy product.

[0105] Aspect 5. The hard candy product according to any one of Aspects 1 to 4, wherein the hard candy product does not contain or substantially does not contain straight-chain and branched-chain C1-C5 alkyl alcohols containing 1, 2 or 3 hydroxy groups.

[0106] Aspect 6. The hard candy product according to Aspect 5, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight, of total straight-chain and branched-chain C1-C5 alkyl alcohols based on the total weight of the hard candy product.

[0107] Aspect 7. The hard candy product according to any one of Aspects 1 to 6, wherein the flavoring agent does not contain ethanol and propylene glycol or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0108] Aspect 8. A hard candy product according to any one of Aspects 1 to 7, wherein the flavoring agent does not contain glycerol or substantially does not contain glycerol.

[0109] Aspect 9. A hard candy product according to any one of Aspects 1 to 8, wherein the flavoring agent does not contain a linear and branched C1-C5 alkyl alcohol containing 1, 2 or 3 hydroxy groups or substantially does not contain a linear and branched C1-C5 alkyl alcohol containing 1, 2 or 3 hydroxy groups.

[0110] Aspect 10. A hard candy product according to any one of Aspects 1 to 9, wherein the flavoring agent is a mint flavoring agent or a non-citrus fruit flavoring agent.

[0111] Aspect 11. A hard candy product according to any one of Aspects 1 to 10, wherein the flavoring agent is a non-citrus fruit flavoring agent.

[0112] Aspect 12. A hard candy product according to any one of Aspects 1 to 11, wherein the flavoring agent contains MCT oil, triacetin, or a combination thereof as a flavor carrier.

[0113] Aspect 13. A hard candy product according to any one of Aspects 1 to 12, wherein isomalt contains 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS); 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS); 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM); 6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); or a combination thereof, or isomalt contains a substantially equimolar mixture of 1,6-GPS and 1,1-GPM.

[0114] Aspect 14. A hard candy product according to any one of Aspects 1 to 13, wherein the additional component is MCT oil, a coloring agent, a sensation inducer, an edible acid or a salt thereof, a high-intensity sweetener, a buffer, a functional agent, or a combination thereof.

[0115] Aspect 15. A hard candy product according to any one of Aspects 1 to 14, containing water in an amount equal to or less than about 4% by weight, specifically about 0.1 to about 3% by weight, more specifically about 0.5 to about 2% by weight, and even more specifically about 1 to about 1.5% by weight, based on the total weight of the hard candy product.

[0116] Aspect 16. A method for preparing a hard candy product according to any one of Aspects 1 to 15, comprising cooking a mixture of isomalt and water, optionally under vacuum, to achieve a water content of 4% by weight or less, specifically 3% by weight or less, based on the total weight of the cooked mass, or melting the isomalt to form a cooked mass, cooling the cooked mass, adding a flavoring agent and optionally additional ingredients while mixing to form a melt, and forming the melt into a hard candy product, wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0117] Aspect 17. The method according to Aspect 16, wherein the hard candy product further does not contain glycerol, or substantially does not contain glycerol, or does not contain linear and branched C1 - C5 alkyl alcohols containing 1, 2, or 3 hydroxy groups, or substantially does not contain linear and branched C1 - C5 alkyl alcohols containing 1, 2, or 3 hydroxy groups.

[0118] Aspect 18. The method according to Aspect 16 or 17, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

[0119] Aspect 19. The method according to any one of Aspects 16 to 18, wherein the flavoring agent further does not contain glycerol, or substantially does not contain glycerol, or does not contain linear and branched C1-C5 alkyl alcohols containing 1, 2 or 3 hydroxy groups, or substantially does not contain linear and branched C1-C5 alkyl alcohols containing 1, 2 or 3 hydroxy groups.

[0120] Aspect 20. A method for extending the shelf life of isomalt hard candy, comprising using a flavoring agent in the composition of isomalt hard candy, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and optionally, the flavoring agent further does not contain glycerol, or substantially does not contain glycerol.

[0121] Aspect 21. The method according to Aspect 20, wherein the flavoring agent does not contain linear and branched C1-C5 alkyl alcohols containing 1, 2 or 3 hydroxy groups, or substantially does not contain linear and branched C1-C5 alkyl alcohols containing 1, 2 or 3 hydroxy groups.

[0122] Aspect 22. The method according to Aspect 20 or 21, wherein the flavoring agent has MCT oil, triacetin, or a combination thereof as a flavor carrier.

[0123] Aspect 23. The method according to any one of Aspects 20 to 22, wherein the flavoring agent has 0 to 10% by weight, specifically 0 to 5% by weight, more specifically 0 to 1% by weight, and even more specifically 0 to 0.1% by weight of total ethanol and propylene glycol based on the total weight of the flavoring agent.

[0124] Aspect 24. A plurality of unpackaged hard candy products that are packaged, comprising a container containing a moisture-proof material or packaged within a moisture-proof material, and a plurality of unpackaged hard candy product units contained within the container, the unpackaged hard candy product units comprising a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, wherein the unpackaged hard candy products have non-agglomerating surface tackiness, an accelerated shelf life exceeding 5 weeks, and a microcrystalline outer layer disposed around an amorphous central portion.

[0125] Aspect 25. The plurality of unpackaged hard candy products packaged as described in Aspect 24, wherein the polyol has a hygroscopicity equal to or less than 10% at room temperature and a relative humidity of 60%.

[0126] Aspect 26. The plurality of unpackaged hard candy products packaged as described in Aspect 24 or 28, wherein each unpackaged hard candy product unit has a weight equal to or less than 1 gram, or from 0.2 to 0.8 grams, or from 0.5 to 0.7 grams.

[0127] Aspect 27. The plurality of unpackaged hard candy products packaged as described in any one of Aspects 24 to 26, wherein the microcrystalline layer on the hard candy product unit has a crystal size of less than 100 microns, or less than 50 microns, or less than 25 microns, or equal to or less than 20 microns.

[0128] Aspect 28. The plurality of unpackaged hard candy products packaged as described in any one of Aspects 24 to 27, wherein the hydrophobic lubricant comprises MCT oil.

[0129] Aspect 29. The plurality of unpackaged hard candy products packaged as described in any one of Aspects 24 to 28, wherein the polyol having an equilibrium relative humidity of less than 50% comprises isomalt.

[0130] Aspect 30. The packaged plurality of unpackaged hard candy products according to any one of Aspects 24 to 29, wherein water is present in an amount equal to or less than 4% by weight based on the total weight of the hard candy products.

[0131] Aspect 31. The packaged plurality of unpackaged hard candy products according to any one of Aspects 24 to 30, wherein the hard candy products further contain a flavoring agent.

[0132] Aspect 32. The packaged plurality of unpackaged hard candy products according to any one of Aspects 24 to 31, wherein the hard candy products further contain a coloring agent, a sensation inducer, an edible acid or its salt, a high-intensity sweetener, a buffering agent, a functional agent, or a combination thereof.

[0133] Aspect 33. The packaged plurality of unpackaged hard candy products according to any one of Aspects 24 to 32, wherein the hydrophobic lubricant is present in an amount of 0.01 to 1.0% by weight, specifically 0.05 to 0.9% by weight, more specifically 0.1 to 0.7% by weight, and even more specifically 0.15 to 0.6% by weight based on the total weight of the hard candy product unit.

[0134] Aspect 34. The packaged plurality of unpackaged hard candy products according to any one of Aspects 24 to 33, wherein the polyol having a hygroscopicity equal to or less than 10% and an equilibrium relative humidity of less than 50% at room temperature and a relative humidity of 60% is present in an amount of 80 to 99.9% by weight, specifically 92 to 99% by weight, and even more specifically 94 to 99% by weight based on the total weight of the hard candy product unit.

[0135] Aspect 35. A plurality of unpackaged hard candy products packaged, comprising a container containing a moisture-proof material or packaged within a moisture-proof material, and a plurality of unpackaged hard candy product units contained within the container, wherein the hard candy products comprise isomalt equal to or more than 90% by weight, a flavoring agent, and 0.01 to 1% by weight of MCT oil, and have a water content equal to or less than 4% by weight, specifically equal to or less than 3% by weight, and the plurality of unpackaged hard candy product units, each unit of the hard candy product having a weight equal to or less than 1 gram, specifically 0.2 to 0.8 grams, more specifically 0.5 to 0.7 grams, having a microcrystalline outer layer disposed around an amorphous central portion, the weight percentages being based on the total weight of the hard candy product unit, and the microcrystalline outer layer being invisible to the naked eye, a plurality of unpackaged hard candy products packaged.

[0136] Aspect 36. The packaged plurality of unpackaged hard candy products according to Aspect 35, wherein the microcrystalline layer on the hard candy product unit has a crystal size of less than 100 microns, or less than 50 microns, or less than 25 microns, or equal to or less than 20 microns.

[0137] Aspect 37. The packaged plurality of unpackaged hard candy products according to Aspect 35 or 36, wherein the unpackaged hard candy product has non-agglomerating surface tackiness.

[0138] Aspect 38. The packaged plurality of unpackaged hard candy products according to any one of Aspects 35 to 37, wherein the unpackaged hard candy product has an accelerated shelf life of more than 5 weeks.

[0139] Aspect 39. A method of manufacturing a plurality of packaged non-hard candy products, comprising forming a plurality of non-packaged hard candy product units containing a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, conditioning the plurality of non-packaged hard candy product units at a relative humidity equal to the equilibrium relative humidity of the polyol + / - 20%, specifically + / - 10%, and at 18 to 28 °C, specifically 20 to 25 °C, for a maximum of 4 days, specifically 24 to 72 hours, and packaging the non-packaged hard candy product units in a container containing a moisture-proof material or packaged within a moisture-proof material.

[0140] Aspect 40. The method according to aspect 39, wherein each non-packaged hard candy product unit has a weight equal to or less than 1 gram, or 0.2 to 0.8 grams, or 0.5 to 0.7 grams.

[0141] Aspect 41. The method according to aspect 39 or 40, wherein each non-packaged hard candy product unit has a microcrystalline layer after conditioning.

[0142] Aspect 42. The method according to any one of aspects 39 to 41, wherein the hydrophobic lubricant contains MCT oil.

[0143] Aspect 43. The method according to any one of aspects 39 to 41, wherein the polyol having an equilibrium relative humidity of less than 50% contains isomalt.

[0144] The terms "comprising" (and "comprises", etc.), "having", and "including", as used herein, are inclusive (open-ended) and do not exclude additional, unrecited elements or method steps. Unless the context clearly dictates otherwise, the singular forms "a", "an", and "the" include plural referents. All ranges of endpoints for the same feature or component are combinable independently and include the recited endpoints. The term "these combinations" includes combinations of two or more of the recited components. The term "homogeneous" refers to a uniform mixture of each component. The term "or" means "and / or". References throughout this specification to "one embodiment", "another embodiment", "an embodiment", etc. mean that a particular element (e.g., a feature, structure, and / or characteristic) described in connection with that embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. Additionally, it should be understood that the described elements may be combined in any suitable manner in various embodiments. The terms "first", "second", etc., and "primary", "secondary", etc., as used herein, do not indicate any order, quantity, or importance, but rather are used to distinguish one element from another.

[0145] Although the present invention has been described with reference to exemplary embodiments, those skilled in the art will understand that various changes can be made and equivalents can be substituted for its elements without departing from the scope of the present invention. Additionally, many modifications can be made to adapt a particular situation or material to the teachings of the present invention without departing from the essential scope thereof. Accordingly, the present invention is not limited to the particular embodiments disclosed as the best mode contemplated for carrying out the present invention, but is intended to cover all embodiments within the scope of the appended claims. In certain embodiments, for example, the following items are provided: (Item 1) A hard candy product comprising isomalt, a flavoring agent, and optionally additional ingredients, and the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol. (Item 2) The hard candy product according to Item 1, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight of total ethanol and propylene glycol based on the total weight of the hard candy product. (Item 3) The hard candy product according to Item 1 or 2, wherein the hard candy product further does not contain glycerol or substantially does not contain glycerol. (Item 4) The hard candy product according to Item 3, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight of total glycerol based on the total weight of the hard candy product. (Item 5) The hard candy product according to any one of Items 1 to 4, wherein the hard candy product does not contain straight-chain and branched-chain C1-C5 alkyl alcohols containing 1, 2, or 3 hydroxy groups or substantially does not contain straight-chain and branched-chain C1-C5 alkyl alcohols containing 1, 2, or 3 hydroxy groups. (Item 6) The hard candy product according to Item 5, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight of total straight-chain and branched-chain C1-C5 alkyl alcohols based on the total weight of the hard candy product. (Item 7) The hard candy product according to any one of Items 1 to 6, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol. (Item 8) The hard candy product according to any one of items 1 to 7, wherein the flavoring agent does not contain glycerol or substantially does not contain glycerol. (Item 9) The hard candy product according to any one of items 1 to 8, wherein the flavoring agent does not contain a linear and branched C1-C5 alkyl alcohol containing 1, 2 or 3 hydroxy groups, or substantially does not contain a linear and branched C1-C5 alkyl alcohol containing 1, 2 or 3 hydroxy groups. (Item 10) The hard candy product according to any one of items 1 to 9, wherein the flavoring agent is a mint flavoring agent or a non-citrus fruit flavoring agent. (Item 11) The hard candy product according to any one of items 1 to 10, wherein the flavoring agent contains MCT oil, triacetin, or a combination thereof as a flavor carrier. (Item 12) The hard candy product according to any one of items 1 to 11, wherein the additional component is MCT oil, a coloring agent, a sensation inducer, an edible acid or its salt, a high-intensity sweetener, a buffer, a functional agent, or a combination thereof. (Item 13) The hard candy product according to any one of items 1 to 12, which contains water in an amount equal to or less than about 4% by weight, specifically about 0.1 to about 3% by weight, more specifically about 0.5 to about 2% by weight, and even more specifically about 1 to about 1.5% by weight, based on the total weight of the hard candy product. (Item 14) A method for preparing the hard candy product according to any one of items 1 to 13, comprising: cooking a mixture of isomalt and water, optionally under vacuum, to achieve a water content of 4% by weight or less based on the total weight of the cooked mass, or melting the isomalt to form a cooked mass; cooling the cooked mass and adding the flavoring agent and, optionally, additional components while mixing to form a melt; forming the melt into the hard candy product, wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol. (Item 15) A method for extending the shelf life of isomalt hard candy, comprising: A method comprising using a flavoring agent in the composition of the isomalt hard candy, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and optionally, the flavoring agent further does not contain glycerol or substantially does not contain glycerol. (Item 16) A plurality of unpackaged hard candy products packaged, comprising a container containing a moisture-proof material or packaged within a moisture-proof material, and a plurality of unpackaged hard candy product units contained within the container, the unpackaged hard candy product units comprising a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%, wherein the unpackaged hard candy products have non-agglomerating surface tackiness, an accelerated shelf life of more than 5 weeks, and a microcrystalline outer layer disposed around an amorphous central portion. (Item 17) The plurality of unpackaged hard candy products packaged according to Item 16, wherein the polyol has a hygroscopicity equal to or less than 10% at room temperature and a relative humidity of 60%. (Item 18) The plurality of unpackaged hard candy products packaged according to Item 16 or 17, wherein each unpackaged hard candy product unit has a weight equal to or less than 1 gram, or from 0.2 to 0.8 grams, or from 0.5 to 0.7 grams. (Item 19) The plurality of unpackaged hard candy products packaged according to any one of Items 16 to 18, wherein the microcrystalline layer on the hard candy product unit has a crystal size of less than 100 microns, or less than 50 microns, or less than 25 microns, or equal to or less than 20 microns. (Item 20) The plurality of unpackaged hard candy products packaged according to any one of Items 16 to 19, wherein the hydrophobic lubricant comprises MCT oil. (Item 21) The plurality of unpackaged hard candy products packaged according to any one of Items 16 to 20, wherein the polyol having an equilibrium relative humidity of less than 50% comprises isomalt. (Item 22) The packaged plurality of unpackaged hard candy products according to any one of items 16 to 21, wherein water is present in an amount equal to or less than 4% by weight based on the total weight of the hard candy products. (Item 23) The packaged plurality of unpackaged hard candy products according to any one of items 16 to 22, wherein the hard candy products further comprise a flavoring agent. (Item 24) The packaged plurality of unpackaged hard candy products according to any one of items 16 to 23, wherein the hard candy products further comprise a coloring agent, a sensation inducer, an edible acid or its salt, a high-intensity sweetener, a buffering agent, a functional agent, or a combination thereof. (Item 25) The packaged plurality of unpackaged hard candy products according to any one of items 16 to 24, wherein the hydrophobic lubricant is present in an amount of 0.01 to 1.0% by weight, specifically 0.05 to 0.9% by weight, more specifically 0.1 to 0.7% by weight, and even more specifically 0.15 to 0.6% by weight based on the total weight of the hard candy product unit. (Item 26) The packaged plurality of unpackaged hard candy products according to any one of items 16 to 25, wherein the polyol having a hygroscopicity equal to or less than 10% and an equilibrium relative humidity of less than 50% at room temperature and a relative humidity of 60% is present in an amount of 80 to 99.9% by weight, specifically 92 to 99% by weight, and even more specifically 94 to 99% by weight based on the total weight of the hard candy product unit. (Item 27) A plurality of unpackaged hard candy products that are packaged, a container containing a moisture-proof material or packaged within a moisture-proof material, A plurality of unpackaged hard candy product units contained within the container, wherein each hard candy product unit comprises at least 90 wt% isomalt, a flavoring agent, and 0.01 - 1 wt% MCT oil, and has a water content equal to or less than 4 wt%, and each unit of the hard candy product has a weight equal to or less than 1 gram, specifically 0.2 - 0.8 grams, more specifically 0.5 - 0.7 grams, and has a microcrystalline outer layer disposed around an amorphous central portion, with the weight percentages being based on the total weight of the hard candy product unit, and the microcrystalline outer layer is not visible to the naked eye, and the plurality of unpackaged hard candy products are packaged. (Item 28) A method for manufacturing a plurality of unpackaged hard candy products that are packaged, comprising: forming a plurality of unpackaged hard candy product units comprising a hydrophobic lubricant and a polyol having an equilibrium relative humidity of less than 50%; conditioning the plurality of unpackaged hard candy product units at a relative humidity equal to the equilibrium relative humidity of the polyol + / - 20%, specifically + / - 10%, and at a temperature of 18 - 28°C, specifically 20 - 25°C, for a maximum of 4 days, specifically 24 - 72 hours; packaging the unpackaged hard candy product units in a container containing a moisture-proof material or packaged within a moisture-proof material. (Item 29) The method according to Item 28, wherein each unpackaged hard candy product unit has a weight equal to or less than 1 gram, or 0.2 - 0.8 grams, or 0.5 - 0.7 grams. (Item 30) The method according to Item 28 or 29, wherein each unpackaged hard candy product unit has a microcrystalline layer after conditioning, the hydrophobic lubricant comprises MCT oil, and the polyol having an equilibrium relative humidity of less than 50% comprises isomalt.

Claims

1. A hard candy product comprising isomalt, a flavoring agent, MCT oil, optionally additional ingredients, and wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, wherein the hard candy product comprises a bulk composition and a surface covering the bulk composition, and the MCT oil is present in the bulk composition. A hard candy product.

2. The hard candy product according to claim 1, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight of total ethanol and propylene glycol based on the total weight of the hard candy product.

3. The hard candy product according to claim 1 or 2, wherein the hard candy product further does not contain glycerol or substantially does not contain glycerol.

4. The hard candy product according to claim 3, comprising 0 to 0.05% by weight, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, and even more specifically 0 to 0.001% by weight of total glycerol based on the total weight of the hard candy product.

5. The hard candy product Linear and branched C containing 1, 2 or 3 hydroxy groups １ ~C ５ Does not contain alkyl alcohol, or A straight-chain and branched-chain C containing 1, 2 or 3 hydroxy groups １ -C ５ The hard candy product according to any one of claims 1 to 4, substantially free of alkyl alcohols.

6. Based on the total weight of the hard candy product, 0 to 0.05% by weight of total linear and branched C １ -C ５ alkyl alcohol, specifically 0 to 0.025% by weight, more specifically 0 to 0.01% by weight, even more specifically 0 to 0.001% by weight of total linear and branched C １ -C ５ alkyl alcohol, the hard candy product according to claim 5.

7. The hard candy product according to any one of claims 1 to 6, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

8. The hard candy product according to any one of claims 1 to 7, wherein the flavoring agent does not contain glycerol or substantially does not contain glycerol.

9. wherein the flavoring agent does not contain a linear and branched C １ ~C ５ alkyl alcohol having 1, 2 or 3 hydroxy groups, or A hard candy product according to any one of claims 1 to 8, substantially free of straight-chain and branched-chain C １ -C ５ alkyl alcohols containing 1, 2 or 3 hydroxy groups.

10. The hard candy product according to any one of claims 1 to 9, wherein the flavoring agent is a mint flavoring agent or a non-citrus fruit flavoring agent.

11. The hard candy product according to any one of claims 1 to 10, wherein the flavoring agent contains MCT oil, triacetin, or a combination thereof as a flavor carrier.

12. The hard candy product according to claim 1, comprising 0.01 to 1% by weight of MCT oil based on the total weight of the hard candy product. The hard candy product according to any one of claims 1 to 11, wherein the additional component is a colorant, a sensation inducer, an edible acid or a salt thereof, a high-intensity sweetener, a buffer, a functional agent, or a combination thereof.

13. The hard candy product according to any one of claims 1 to 12, comprising water in an amount equal to or less than 4% by weight, specifically about 0.1 to about 3% by weight, more specifically about 0.5 to about 2% by weight, and even more specifically about 1 to about 1.5% by weight, based on the total weight of the hard candy product.

14. A method for preparing a hard candy product according to any one of claims 1 to 13, comprising: Cooking a mixture of isomalt, MCT oil, and water, optionally under vacuum, to achieve a water content of 4% by weight or less based on the total weight of the cooked mass, or melting the isomalt to form a cooked mass; Cooling the cooked mass and adding the flavoring agent and optionally additional components while mixing to form a melt; Forming the melt into the hard candy product, wherein the hard candy product does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol.

15. A method for extending the shelf life of isomalt hard candy, comprising: Using a flavoring agent and MCT oil in the composition of the isomalt hard candy, wherein the flavoring agent does not contain ethanol and propylene glycol, or substantially does not contain ethanol, propylene glycol, or both ethanol and propylene glycol, and optionally, the flavoring agent further does not contain glycerol or substantially does not contain glycerol, and the isomalt hard candy comprises a bulk composition and a surface covering the bulk composition, and the MCT oil is present in the bulk composition.

16. The method according to claim 15, wherein the isomalt hard candy contains 0.01 to 1% by weight of MCT oil based on the total weight of the isomalt hard candy.

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