Method for incorporating fat-soluble components into food products, and products obtained therefrom.

Abstract

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

Description

Technical Field

[0001] (Cross - reference to related applications) This application claims the benefit of priority to a provisional patent application filed on August 30, 2021, and assigned application number 63 / 238,342. The entire content of the above - mentioned provisional patent application is incorporated herein by reference.

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

Background Art

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

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

Summary of the Invention

Means for Solving the Problems

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0026] In addition to or as an alternative to one or more of the above characteristics, in further embodiments, the lipid-soluble component is localized in the central portion of the edible shell.

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

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

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

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

[0031] The accompanying drawings incorporated herein and forming part thereof embody several aspects of this disclosure and, together with this description, help to illustrate the principles of this disclosure. In the drawings, [Figure 1] This is a block diagram showing a method for incorporating fat-soluble components into food products. [Figure 2] This is a cross-sectional view of an edible product according to one embodiment. [Figure 3] This is a diagram of a part of a system for manufacturing food products containing fat-soluble components. [Modes for carrying out the invention]

[0032] Referring to Figures 1-3, a method for incorporating fat-soluble components into an edible product, and the edible product obtained thereby, are described below. As shown in Figure 2, an exemplary edible product 10 comprises a core 12 and a shell 14. As will be discussed in detail below, the edible product 10 contains one or more fat-soluble components, such as fat-soluble active ingredients such as vitamins, incorporated into the shell 14. Some examples of fat-soluble vitamin components that can be used are vitamins A, D, E, and K, and in particular vitamin D.

[0033] In exemplary embodiments, edible product 10 is a confectionery product, edible core 12 is a confectionery core, and edible shell 14 is a confectionery shell. Several types of exemplary confectionery used are discussed in more detail below. As used herein, the term “confectionery product” is intended to include any edible product containing a sweetening ingredient. Confectionery products may be made using sugars, syrups, sugar alcohols, honey, and sweet foods such as candy or pastry. Confectionery compositions are well known in the art and include soft candies, chewy candies, hard candies, chewing gum, chocolates (including, for example, milk chocolate, dark chocolate, white chocolate, and semi-sweet chocolate), and lozenges.

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

[0035] In exemplary embodiments, the hard candy shell 14 of product 10 also contains several conventional components in addition to lipid-soluble components. Components such as, but not limited to, polyols or sugar alcohols, as well as flavoring agents, coloring agents, and binders such as, but not limited to, starch or gum arabic gum, may be included in the shell 14. A description of a method 100 for forming product 10 is given below, with particular reference to Figure 1.

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

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

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

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

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

[0041] Following the intermediate stage (and possibly after another additional or extended period for drying / adjustment), a third or finishing stage in the multiple overall coating steps is initiated. During the finishing stage, the sugar alcohol solution is again applied to the coating layers on the cores 12 from the initial and intermediate stages (the latter also called the intermediate coated cores). Here again, the sugar alcohol solution delivered in the finishing stage is applied to the initial and intermediate coated cores 12 in the coating drum 16, or in an additional / downstream coating drum (not shown) to which the initial and intermediate coated cores 12 were transported. A spray nozzle or bar delivers the sugar alcohol solution again to the initially coated cores 12 and the intermediate coated cores 12, while the rotation of the drum 16 disperses the solution around the initially coated cores 12 and the intermediate coated cores 12, allowing each to be completely coated with the sugar alcohol solution. In exemplary embodiments, the coating steps in the finishing stage may include 1 to 50 coating steps following the initial and intermediate stages, more specifically 5 to 50, 10 to 45, 15 to 40, 20 to 35, 20 to 30, or 20 to 25 coating steps, and even more specifically at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50 coating steps.

[0042] Referring specifically to Figure 2, the initial, intermediate, and finishing stages described above produce an edible product 10 comprising three distinct portions across the entire thickness 31 of the shell 14. These portions include an inner portion 30 located at the interface with the surface 33 of the edible core 12 and closest to that surface 33, an outer portion 32 located on the surface 34 of the entire edible product 10 and closest to that surface 34, and a central portion 36 located between the inner portion 30 and the outer portion 32. This method results in an edible product, or in exemplary embodiments a confectionery product 10, having a core 12 surrounded by a shell 14 that has sufficiently hydrophobic conditions to absorb or capture lipid-soluble components and is at least largely hydrophilic. The shell 14 contains a concentration gradient of lipid-soluble components, with the maximum concentration of lipid-soluble components in the central portion 36 of the shell 14 and the minimum concentration of lipid-soluble components in the inner portion 30 and the outer portion 32 of the shell 14.

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

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

[0045] As discussed, the application of the lipid-soluble liquid premix in the intermediate stage causes the lipid-soluble components to be present in the central portion 36 of the shell 14, essentially localizing them. This is beneficial for the effective and consistent release of the lipid-soluble components because it provides a barrier between the gum core 12 via the inner portion 30 and the entire product surface 34 via the outer portion 32. In fact, if the lipid-soluble components do not have this effective distance and barrier from the gum core 12 via the inner portion 30, they risk being absorbed by the hydrophobic gum core 12, reducing the effective and consistent release of the lipid-soluble components during chewing. Furthermore, if the lipid-soluble components do not have this effective distance and barrier from the gingival surface 34 via the outer portion 32, they risk being oxidized by ambient exposure, which can also reduce the amount of lipid-soluble components available for release during chewing and degrade their color.

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

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

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

[0049] This specification discloses the present invention using examples that represent the best mode. The examples are also used to enable a person skilled in the art to construct and use the present invention. It should be understood that the scope of patentability of the present invention is defined by the claims and may include other embodiments that a person skilled in the art may conceive. Such other embodiments shall be within the scope of the claims if they have structural elements that are not different from the language of the claims, or if they include equivalent structural elements that are substantially indistinguishable from the language of the claims.

[0050] All cited patents, patent applications, and other documents are incorporated herein by reference in their entirety. However, if any terminology in this application conflicts with, or is inconsistent with, any terminology in the incorporated references, the terminology in this application shall prevail over any conflicting terminology in the incorporated references.

[0051] All scopes disclosed herein include endpoints, which can be combined independently of each other. Each scope disclosed herein should be understood to constitute a disclosure of any point or sub-scope within the disclosed scope.

[0052] The terms “a,” “an,” and “the,” and the use of similar references in the context describing this invention (particularly in the context of the following claims), shall be construed as encompassing both singular and plural unless otherwise stated herein or unless there is a clear inconsistency in the context. Furthermore, it should be noted that terms such as “first,” “second,” etc., in this specification are used to distinguish one element from another, rather than to indicate any order, quantity, or importance. The modifier “about” used in relation to quantity includes the stated value and has a meaning that is clearly understood from the context (for example, the stated quantity includes the degree of error associated with measuring a particular quantity).

Claims

1. A method for incorporating a lipid-soluble component into an edible product, wherein the method is: To form a hydrophobic edible core, By coating the aforementioned edible core with multiple coating layers, an edible shell is formed. Includes, Coating the aforementioned edible core is The first portion of the edible shell is formed by applying one or more layers of hydrophilic components, By applying a lipid-soluble component in liquid form, a second portion is formed on top of the first portion. Methods that include...

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

3. The method according to claim 1, wherein the edible shell is a hard candy shell.

4. The method according to claim 1, wherein forming the second portion comprises applying a liquid premix of the lipid-soluble component and at least one flavor component.

5. The method according to claim 1, further comprising localizing the lipid-soluble component to the second portion.

6. The method according to claim 1, wherein the fat-soluble component is at least one fat-soluble vitamin component.

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

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

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

10. The method according to claim 1, wherein the hydrophilic component of the first portion comprises a sugar alcohol.

11. An edible product, wherein the edible product is Hydrophobic edible core, Edible shell for coating the aforementioned edible core and Includes, The aforementioned edible shell is, The first portion of the edible core, comprising a first portion including one or more layers of hydrophilic components, A second portion of the first portion, comprising a lipid-soluble component applied in liquid form and Includes, An edible product comprising an edible shell including a concentration gradient, wherein the second portion includes the maximum concentration of the lipid-soluble component, and the first portion includes the minimum concentration of the lipid-soluble component.

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

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

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

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

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

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

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

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

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

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

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