Confectionery comprising edible flake coating or inclusions; process of coating thereof

Abstract

Disclosed is an efficient process of coating confectionery with a coating comprising a flake material. Also provided are confectionery products comprising an edible flake coating and / or edible flake inclusions. Further described is the use of edible flakes that are fluorescent under UV-A light.

Description

CONFECTIONERY COMPRISING EDIBLE FLAKE COATING OR INCLUSIONS;PROCESS OF COATING THEREOFCROSS REFERENCE TO RELATED APPLICATIONSThis application claims priority to U.S. Provisional Application No. 63 / 566,511, filed March 18, 2024, which is incorporated herein by reference in its entirety for all purposes.BACKGROUND

[0001] Sugar sanded confectionery, such as the classic gum drop candy, provide a pleasant sweetness and crunch, a fun visual appearance, a non-tack surface to prevent pieces from sticking to one another or to packaging, and longer product shelf life. Such products are often coated with granular sugar having a relatively uniform particle size and shape. When coating materials are made from particulate materials of varying sizes, shapes, and densities, the coating process becomes more complicated as there are differences in how each material flows when poured and there is the risk of ingredient separation and loss resulting in non- uniform coatings and poor product appearance.

[0002] There remains a need in the art for new coating processes that can effectively coat confectionery when using sanding coatings prepared from a mixture of materials having a variety of sizes, shapes, and densities.SUMMARY

[0003] In one embodiment, a sanding coating process comprises providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; providing a flow of air into the coating drum from the coating drum outlet area and toward the coating drum inlet; and rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition; and the flow of air has a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet and loss of the edible flake from the coating drum inlet.

[0004] A sanding coating process comprises providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; and rotating the coating drum to tumble and coat the confectionery cores withthe particulate coating composition to form sanded coated cores; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition, wherein the edible flake has an aspect ratio of longest dimension / smallest dimension of about 1 to about 250, specifically about 2 to about 200, more specifically about 3 to about 175, more specifically about 4 to about 150, and still more specifically about 4.5 to about 130; and wherein the particulate ingredient comprises ingredients having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0005] The above described and other features are exemplified by the following detailed description.BRIEF DESCRIPTION OF THE DRAWINGS

[0006] The accompanying drawings incorporated in and forming a part of the specification:

[0007] Figure l is a schematic of an embodiment of a sanding coating system for use in coating confectionery pieces with a particulate coating composition containing flake materials.DETAILED DESCRIPTION

[0008] Disclosed herein is a sanding coating process for coating confectionery pieces with a particulate coating composition, specifically where the particulate coating composition comprises an edible flake ingredient. It has been found that because of the size, shape, density, and / or other physical properties of the flake ingredients, they are much more susceptible to air currents, static, and other forces that may be encountered in a coating process compared to heavier, low aspect ratio particulate coating materials such as sugar crystals. The sanding coating process described herein provides a coated product having sufficient concentration of flake ingredients for visual appearance while minimizing loss of the edible flake from the coating drum during the coating process.

[0009] The sanding coating Process comprises providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum and through a curtain of particulate coating composition located at the coating drum inlet; providing a flow of air into the coating drum from the coating drum outlet area and toward the coating drum inlet; rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores;and optionally introducing an additional amount of particulate coating composition into the coating drum from the outlet area; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition; and the flow of air has a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet and loss of the edible flake from the coating drum inlet.

[0010] Figure 1 is a schematic of a nonlimiting sanding coating system for use in coating jelly confectionery pieces with a particulate coating composition comprising a mixture of a particulate ingredient and an edible flake. In the schematic, the dotted lines represent the cores as they travel through the coating system; the dashed lines the direction of air flow introduced into the system, which may be dry, hot air; and the solid arrows represent the direction of flow of the coating material. At the start of the sanding coating process, a portion of particulate coating composition (58) is added to a coating drum (10). Jelly cores (40) proceed into a steamer unit (30) to render the surface of the cores tacky. The tacky jelly cores (42) are carried to a coating drum (10) having a coating drum inlet (60) and a coating drum outlet (70). The tacky cores enter the coating drum via the drum inlet (60) and through a curtain of particulate coating composition (50). The cores (44) are rotated in the coating drum and travel through the drum towards the drum outlet (70); the coated cores (46) travel out of the coating drum (10) and toward downstream processing (90), e.g. drying, conditioning, packaging, (not shown in the figure). As the drum rotates, the coating composition (55) rotates with the cores and a portion of the coating composition (56) travels from the front to back of the drum and a portion (57) is taken up and brought toward the inlet (60) end of the drum to form the curtain of particulate coating composition (50). During the coating process, as the drum is rotating, air flow (25) is introduced into the coating drum via an air inlet pipe (20) located at the outlet (70) end of the drum. The direction of the air flow (25) from the air inlet pipe is directed toward the inlet (60) end of the drum (10). An optional catch basin (80) is located at the inlet (60) end of the coating drum to catch coating particulates (51) lost during the coating process. The flow of air can be set to a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet (70) and loss of the edible flake from the coating drum inlet (60) through the particulate coating composition curtain (50).

[0011] Further details of the coating process are provided in the Examples.

[0012] In an embodiment, the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the totalweight of the particulate coating composition. In further embodiments, the particulate coating composition comprises about 1 to about 15 wt% of the edible flake, specifically about 2 to about 10 wt%, more specifically about 3 to about 7 wt% , and still more specifically about 4 to about 6 wt% of the edible flake based on the total weight of the particulate coating composition.

[0013] The edible flake is a small, relatively flat particle having a larger size in two dimensions and a relatively small size in a third dimension. In an embodiment, the edible flakes are edible glitter, which are reflective or fluorescent.

[0014] The edible flakes can have a thickness (shortest dimension) of between about 0.0100 mm to about 0.1750 mm, specifically about 0.0200 mm to about 0.1500 mm, and more specifically about 0.0500 mm and 0.1000 mm.

[0015] In an embodiment, the edible flakes can have a longest dimension from about 0.03 inch (0.762 mm) to about 0.1 inch (2.54 mm) and a thickness (shortest dimension) of below or equal to 0.004 inch (0.1016 mm), specifically a thickness of between about 0.002 inch (0.0508 mm) and 0.004 inch (0.1016 mm).

[0016] In an embodiment, the edible flakes have an aspect ratio of greater than 7.5 / 1, specifically greater than 10 / 1. In further embodiments, the edible flakes have an aspect ratio of 50 / 1 to 7.5 / 1, specifically 40 / 1 to 10 / 1, more specifically 30 / 1 to 15 / 1, and yet more specifically 25 / 1 to 20 / 1. As used herein, “aspect ratio” of the particulate means the ratio of longest dimension / shortest dimension.

[0017] In another embodiment, the edible flakes have an aspect ratio of longest dimension (i.e. length) / smallest dimension (i.e. thickness) of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; yet more specifically about 4 to about 150; and still more specifically about 4.5 to about 130. The aspect ratio can be based on data obtained by microscopy analysis, for example.

[0018] In an embodiment, the edible flake has a size from mesh US #270 to mesh US #5 (0.05 to 4.0 mm) as random, irregular shapes or regular shapes, for example, circular, rectangular, square, triangular, hexagonal, etc. In an embodiment, the edible flake size is mesh US #20 (0.841 mm; 841 micrometers) measured by Air- Jet 60 seconds. In a further embodiment, the edible flake has a size of 96% minimum through US #20 (0.841 mm; 841 micrometers) Air-Jet 60 seconds and 17% maximum through US #40 (0.400 mm; 400 micrometers) Air-Jet 60 seconds.

[0019] In an embodiment, the edible flake has a particle size of about US #60 mesh (250 micrometer / 0.25 mm) to about US #8 mesh (2380 micrometer / 2.38 mm), specificallyabout US #40 mesh (400 micrometer / 0.4 mm) to about US #14 mesh (1410 micrometer / 1.41 mm), and more specifically about US #20 mesh (841 micrometer / 0.841 mm) to about US #18 mesh (1000 micrometer / 1.0 mm), all measured by Air-Jet.

[0020] In an embodiment, the edible flake has one or more of a D10 distribution for area of about 0.200 to about 0.380 mm2, a D50 distribution for area of about 0.475 to about 0.890 mm2, and a D90 distribution for area of about 0.800 to about 1.480 mm2. The area can be based on data obtained by microscopy analysis, for example.

[0021] In a specific embodiment, the particulate coating ingredients are edible fluorescent particulates, specifically edible fluorescent flakes comprising a fluorescent agent that glows when exposed to ultraviolet (UV) light. In an embodiment, all of the flakes fluoresce under UV light. In another embodiment, a portion of the edible flakes fluoresce under UV light. Within this embodiment, about 1 to about 99 wt% of the edible flakes fluoresce under UV light, specifically about 5 to about 75 wt%, more specifically about 10 to about 50 wt%, and yet more specifically about 15 to about 30 wt% of the edible flakes fluoresce under UV light based on the total weight of the edible flakes.

[0022] The edible flake can be prepared from any number of ingredients including inorganic or organic edible materials such as saccharides, film forming polymers, and the like.

[0023] In certain embodiments, the edible flake can be prepared from a hydrocolloid or a combination of hydrocolloids. The hydrocolloid can be a polysaccharide, a protein, or a combination thereof; specifically the hydrocolloid is a polysaccharide. Exemplary hydrocolloids for use in the preparation of the edible flakes include acacia gum / gum arabic, agar agar, an alginate, bacterial gums (e.g. gellan gum), beta glucan, a carrageenan, cellulose, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modified cellulose, a modified natural gum, a modified starch, pectin, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof. The modified natural gum can be a propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination thereof. The modified cellulose can be carboxymethylcellulose (CMC), ethylcellulose (MC), hydroxypropylcellulose (UPC), hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, or a combination thereof. In an embodiment, the hydrocolloid is a modified cellulose, gum arabic, or a combination thereof. In another embodiment, the hydrocolloid is hydroxypropyl methylcellulose and gum arabic.

[0024] The edible flake can further comprise a colorant. One or more colored edibleflakes can be used to prepare the particulate coating composition to provide either a uniform color or a multicolored blend. In an embodiment, the particulate coating composition comprises a multicolored blend of edible flakes, a portion of which fluoresce under UV light.

[0025] In another embodiment, the edible flake, and specifically the edible glitter, may comprise a food-grade mica and optionally a hydrocolloid.

[0026] The edible flake may further comprise a fluorescent agent that glows when exposed to UV light, specifically UV-A light within the wavelength between about 315 to about 400 nanometers (nm). Wavelengths within this range are emitted by black lights including the “BL” and “BLB” type black light having a peak wavelength around 350 nm or 370 nm. The fluorescent agent can be a colorant, which can be natural or artificial. Exemplary natural fluorescent agents include an alkaloid, an anthocyanin, an aromatic amino acid, a chlorophyll, curcumin, quinine, riboflavin (Vitamin B2), spirulina, a tocopherol, a vegetable extract, or a combination thereof. Different fluorescent agents or combinations thereof can be selected to provide particular color of glow, including coral red, blue, green, orange, pink, purple, yellow-green, etc.

[0027] The edible flake may optionally further comprise a bulk sweetener, a flavorant, a food acid or salt thereof, a glidant (e.g. silicon dioxide), or a combination thereof. Bulk sweeteners, flavorants, food acids or salt thereof are described in further detail herein in the section relating to the confectionery cores.

[0028] The particulate coating composition comprises a mixture of a particulate ingredient and an edible flake. The particulate ingredient comprises edible particulates that are not in the form of a flake. In an embodiment, the particulate ingredient comprises particulates having a generally low aspect ratio compared to flake materials.

[0029] In an embodiment, the aspect ratio of the non-flake coating ingredients, including the particulate ingredient, is 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0030] In an embodiment, the particulate ingredient comprises particulates of a crystalline saccharide, an amorphous saccharide, a crystalline sugar alcohol, an amorphous sugar alcohol, or a combination thereof. In an embodiment, the particulates are of crystalline material. Additional components that can be present in the particulate coating composition include a particulate food acid or a salt thereof, a flavorant, a flavor modulator or potentiator, a sensate, a high-intensity sweetener, or a combination thereof, as is further described herein. In some embodiments, each individual or combination of additional components is encapsulated or unencapsulated (or “free”). If more than one ingredient is used, theparticulate ingredient of the particulate coating composition may contain any combination of encapsulated or unencapsulated ingredients.

[0031] The saccharide particulates can include mono-saccharides, di-saccharides and poly-saccharides such, as but not limited to, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, or a combination thereof. Within this embodiment, the saccharide particulates can be crystalline, including crystalline sucrose (sugar).

[0032] As used herein, the term “sugar alcohol” is interchangeable with “sugar polyol”. The sugar alcohol particulates can be erythritol, galactitol, isomalt (hydrogenated isomaltulose), lactitol, maltitol, mannitol, sorbitol, xylitol, and the like, or a combination thereof. Within this embodiment, the sugar alcohol particulates can be crystalline.

[0033] When crystalline saccharide or crystalline sugar alcohol particulates are used in the particulate ingredient of the coating composition, the coating can be translucent, allowing the underlying color of the substrate to be visible through the coating.

[0034] The food acid or salt thereof that can be used in the particulate ingredient of the coating compositions includes 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, or a combination thereof, and alkali metal salts thereof (e.g., sodium citrate dihydrate). In an embodiment, the particulate coating composition can include an acid blend including two or more acids such as an acid blend of citric acid, lactic acid, tartaric acid, or fumaric acid. In an embodiment, the particulate coating composition comprises citric acid, lactic acid, and tartaric acid. In another embodiment, the particulate coating composition comprises citric acid and tartaric acid. In yet another embodiment, the particulate coating composition comprises tartaric acid.

[0035] In an embodiment, the particulate ingredient of the coating composition comprises crystalline saccharide particulates and a food acid or salt thereof.

[0036] In an embodiment, the particulate ingredient of the coating composition comprises crystalline sugar alcohol particulates and a food acid or salt thereof.

[0037] The particulate ingredients can have a particle size which may be measured by any suitable technique in the art, such as sieve analysis, laser diffraction, etc.

[0038] In an embodiment, a particulate ingredient can have a particle size distribution wherein about 5%, specifically about 2.5%, and more specifically about 1% maximum is retained on a US#20 sieve; about 25%, specifically about 35%, and more specifically about 40% minimum is retained on a US#30 and US#40 sieve; about 35%, specifically about 25%,and more specifically about 20% maximum passes through a US#50 sieve; and about 10%, specifically about 5%, and more specifically about 3% maximum passes through a US#80 sieve.

[0039] In an embodiment, a particulate ingredient can have a particle size distribution wherein at least 50% by weight of the particulates are larger than 20 micrometers and smaller than 1000 micrometers, specifically wherein at least 50% by weight of the particulates are larger than 100 micrometers and smaller than 900 micrometers, more specifically wherein at least 50% by weight of the particulates are larger than 200 micrometers and smaller than 800 micrometers, yet more specifically wherein at least 50% by weight of the particulates are larger than 300 micrometers and smaller than 700 micrometers, and still yet more specifically wherein at least 50% by weight of the particulates are larger than 400 micrometers and smaller than 600 micrometers.

[0040] In one embodiment, a particulate ingredient can have a particle size distribution where 30-75% by weight of the material has a particle size that is greater than 425 micrometers, optionally further wherein 0-5% by weight has a particle size that is greater than 850 micrometers. Within this embodiment, the particle size can be determined by sieve analysis.

[0041] In an embodiment, the particulate ingredient comprises sugar alcohol or saccharide particulates having a particle size as determined by sieve analysis using seven sieves constructed from woven-wire mesh stacked one on top of another in ascending degrees of coarseness with a collection pan at the bottom. The sieve stack contains U.S. Standard sieves: #12 (1700 micrometers), #16 (1180 micrometers), #20 (850 micrometers), #30 (600 micrometers), #40 (425 micrometers), #50 (300 micrometers), and #80 (180 micrometers). The test material is weighed and placed in the top sieve. The amount of test material is about 50 to about 51 grams. The agitation method and agitation parameters used W.S. Tyler Ro- Tap® Model RX-29 having a horizontal, circular motion and a vertical, tapping motion; 8” diameter test sieves; 278 ±10 oscillations per minute; 1-1 / 8” x 7 / 16” oscillations displacement; 150 ± 10 taps per minute; Fine material setting; testing time of 10 minutes; and ambient temperature. After the nested stack is agitated, the remaining material retained on each sieve is weighed. The results are reported as the weight percentage of material in each sieve size range. The method of this embodiment is referred to as the “Seven Sieve Method”.

[0042] In an embodiment, a particulate ingredient has a particle size distribution where 3-15%, specifically 5-10% by weight has a particle size that is greater than 600 micrometers and smaller than 850 micrometers; 40-80%, specifically 50-70% by weight has aparticle size that is greater than 425 micrometers and smaller than 600 micrometers; 15-35%, specifically 20-30% by weight has a particle size that is greater than 300 micrometers and smaller than 425 micrometers; and 0-5% by weight has a particle size that is greater than 180 micrometers and smaller than 300 micrometers as measured by the Seven Sieve Method.

[0043] In an embodiment, a particulate ingredient has a particle size distribution where 10-30%, specifically 15-25% by weight has a particle size that is greater than 600 micrometers and smaller than 850 micrometers; 30-70%, specifically 40-60% by weight has a particle size that is greater than 425 micrometers and smaller than 600 micrometers; 10-30% specifically 15-25% by weight has a particle size that is greater than 300 micrometers and smaller than 425 micrometers; and 0-7%, specifically 2-6% by weight has a particle size that is greater than 180 micrometers and smaller than 300 micrometers as measured by the Seven Sieve Method.

[0044] In an embodiment, the particulate coating composition comprises food acid or a salt thereof in an amount of about 1 to about 30 wt% based on the total weight of the particulate coating composition, specifically about 2 to about 15 wt%, and more specifically about 3 to about 10 wt%.

[0045] The sanded coated confectionery product can comprise a total amount of a particulate coating composition of about 7 to about 50 wt%, about 10 to about 40 wt%, specifically about 15 to about 35 wt%, more specifically about 20 to about 30 wt%, and yet more specifically about 25 to about 30 wt% based on the total weight of the sanded coated confectionery product.

[0046] The edible flake and the particulate ingredient may have different colors from each other and from the confectionery, giving the product a speckled appearance.

[0047] The sanding coating process comprises providing a plurality of confectionery cores comprising a tacky surface to a coating drum. Depending on the type of confectionery, the surface of the cores can be tackified using steam, heat, application of water, application of a binder solution, or a combination thereof. In one embodiment, the surface of the confectionery core is tackified using steam. In a specific embodiment, sanding coating the confectionery core is conducted using only the application of steam or water, and specifically does not use a binder solution, an edible glue, or other material to adhere the particulate coating composition to the core such that the resulting confectionery product is free of a binding solution, edible glue, etc.

[0048] In an alternate embodiment, instead of using steam to form a tacky surface on the confectionery core, a binder solution is applied to the surface of the confectionery corefollowed by application of a particulate coating composition. The binder solution can include water and a saccharide syrup, a sugar alcohol syrup, or a hydrocolloid solution (e.g. a gum arabic solution), which is applied to the surface of the core to render it tacky. The binder solution can be applied to the surface using a process such as spraying, dipping, painting, rolling, extruding, panning, or other similar means.

[0049] An alternate approach is to heat the surface of the confectionery core to soften and render tacky the surface prior to applying the particulate coating composition.

[0050] Once the coated confectionery product has been formed, it can optionally be dried, conditioned, and optionally further packaged using processes and packaging known in the art.

[0051] The confectionery cores can include any type of confectionery material, including, for example, a gummy candy or “gummi”, a jelly confectionery such as a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, a gellan based jelly, a wine gum confectionery, gum drops, licorice, chewy confectionery, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a hard boiled confectionery, a chewing gum, a bubble gum, and the like.

[0052] When edible particulates such as edible flakes are used as inclusions in the confectionery core, the cores can be prepared from confectionery compositions that are transparent or translucent to allow the edible particulate within the core of the confectionery composition product to be visible. In an embodiment, the confectionery core is a transparent or translucent confectionery, such as gummies, jellies, hard boiled candies, and the like. Further within this embodiment, the edible flakes are prepared from ingredients that are fluorescent under a black light, as described herein.

[0053] Suitable transparent and translucent confectionery includes, for example, a gummy candy or “gummi”, a jelly confectionery such as a starch based jelly, a pectin based jelly, a carrageenan based jelly, a konjac based jelly, a tapioca based jelly, a gum Arabic based jelly, a gum tragacanth based jelly, an agar-agar based jelly, a gellan based jelly, a wine gum confectionery, gum drops, a hard boiled confectionery, and the like.

[0054] As used herein, “gummi” candy or “gummies” are chewy candy prepared from gelatin as the sole texturizing agent or a combination of gelatin and an additional texturizing agent. As used herein “jelly” candy or “jellies” are chewy candy prepared from a texturizing agent other than gelatin.

[0055] A specific chewy confectionery substrate material is a gummi or jelly confectionery, more specifically a starch based jelly.

[0056] The basis of gummi and jelly confectionery is generally a combination of a bulk sweetener and a bulk sweetener syrup, and further a texturizing agent. Examples of bulk sweetener / bulk sweetener syrup combinations include saccharide / saccharide syrup (e.g. sugar / glucose syrup) combination, a sugar alcohol / sugar alcohol syrup combination, or a saccharide / sugar alcohol combination.

[0057] Exemplary bulk sweetener for use in the confectionery can include saccharides such as mono-saccharides, di-saccharides and polysaccharides, for example, sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, com syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof.

[0058] Further exemplary sugarless bulk sweetener can be a sugar alcohol or sugar alcohol syrups such as erythritol, galactitol, hydrogenated isomaltulose (isomalt), a hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitol, sorbitol, sorbitol syrups, xylitol, or a combination thereof. As used herein, the term “sugar alcohol” is interchangeable with “sugar polyol”. The sugarless bulk sweetener can be a single sugarless bulk sweetener or a mixture of two or more sugarless bulk sweeteners.

[0059] In an embodiment, the gummi and jelly confectionery compositions can contain a combination of bulk sweetener and bulk sweetener syrup in an amount of about 35 to about 75 wt% based on the total weight of the confectionery composition (excluding any coating), specifically about 40 to about 70 wt%, and yet more specifically about 45 to about 65 wt% combined bulk sweetener and bulk sweetener syrup based on the total weight of the confectionery composition (excluding any coating).

[0060] In an embodiment, the bulk sweetener is sucrose (sugar), invert sugar, partially hydrolyzed starch, corn syrup solids, glucose syrup, or a combination thereof.

[0061] The texturizing agent can be a hydrocolloid including naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they may be chemically modified materials such as cellulose, starch, or natural gum derivatives.

[0062] The texturizing agent may be acacia gum / gum arabic, agar agar, an alginate, bacterial gums (e.g. gellan gum), beta glucan, a carrageenan, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modified cellulose, a modified natural gum, a modified starch, pectin, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof. Additionally, in someembodiments, the modified natural gum can be a propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination thereof. In some embodiments, the modified cellulose can be carboxymethylcellulose (CMC), ethylcellulose (MC), hydroxypropylcellulose (HPC), hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose, or a combination thereof.

[0063] The texturizing agent material may be desirably dissolved in water or otherwise hydrated prior to mixing with the bulk sweetener. If a hydrocolloid such as pectin is used as the texturizing agent, then the pectin is desirably dry mixed with a portion of the bulk sweetener prior to addition of the dry mixture to water.

[0064] In an embodiment, the gummi and jelly confectionery compositions can contain the texturizing agent in an amount of about 0.01 to about 25 wt% based on the total weight of the confectionery composition (excluding any coating), specifically about 1 to about 15 wt%, and yet more specifically about 2 to about 10 wt% texturizing agent based on the total weight of the confectionery composition (excluding any coating).

[0065] The confectionery composition may further comprise one or more additional confectionery ingredients, for example, a buffering agent or pH control agent, a colorant, an emulsifier, a flavorant, a flavor modulator or potentiator, a food acid or a salt thereof, a fruit or vegetable juice ingredient, a high-intensity sweetener, a sensate (e.g., cooling agent, warming agent, tingling agent, and the like), a combination thereof, and the like. In some embodiments, the additional ingredient is encapsulated or unencapsulated (or “free”). If more than one additional ingredient is used, the confectionery composition may contain any combination of encapsulated or unencapsulated ingredients.

[0066] The flavorant (also referred to herein as flavor or flavoring agent) present in the confectionery composition is not particularly limited and can include liquid flavors, solid flavors, natural, artificial, or a combination thereof. The overall flavor profile of the product may be a sweet flavor, a fruit flavor, a savory flavor, a chocolate or cocoa flavor, a cola flavor, a dairy flavor (milk, butter, cheese, cream, yogurt), a vanilla flavor, a tea or coffee flavor (green tea, oolong tea), a mint flavor (peppermint, spearmint), a spice flavor (anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, juniper berry, ginger, star anise, horseradish, capsicum, nutmeg, wasabi), an herb flavor (thyme, tarragon, dill, nutmeg, basil, marjoram, rosemary, bay leaf), a floral or vegetable flavor (onion, garlic, cabbage, carrot, celery, mushroom, tomato), a citrus oil, or a combination thereof. Specific flavorants are fruit flavors including apple, apricot, banana, berry, blackberry, blueberry, cherry, citrus, fig, grape, grapefruit, kiwi, lemon, lime,lychee, mango, mangosteen, melon, orange, papaya, pear, peach, pineapple, plum, pomegranate, raspberry, strawberry, tangerine, tropical fruit, watermelon, and the like.

[0067] Other types of flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (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), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin).

[0068] The flavorant can be used in liquid or solid form. When used in solid (dry) form, suitable drying means such as spray drying the oil can be used. Alternatively, the flavorant can be encapsulated, absorbed onto water soluble materials by means known in the art, for example onto cellulose, starch, sugar, maltodextrin, gum arabic, and the like.

[0069] The confectionery composition can optionally further comprise a colorant. Coloring agents (colors, colorants, colorings) can be used in amounts effective to produce a desired color for the product. Suitable coloring agents include pigments, natural food colors, and dyes suitable for food, drug, and cosmetic applications. In some embodiments, certified colors can include FD&C colorants, FD&C aluminum lakes, or a combination thereof.

[0070] The food acid or salt thereof that can be used in the confectionery composition includes 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, or a combination thereof, and alkali metal salts thereof (e.g., sodium citrate). The food acid or salt thereof may be encapsulated or unencapsulated (or “free”). If more than one food acid or salt thereof is used, any combination of encapsulated or unencapsulated ingredients may be used.

[0071] The food acid or salt thereof can be present in the confectionery composition in an amount of about 0.01 to about 20 wt% based on the total weight of the confectionery composition, specifically about 0.1 to about 10 wt%, and more specifically about 0.3 to about 1.0 wt%.

[0072] The confectionery composition can optionally further comprise a high intensity sweetener. A “high intensity sweetener” as used herein means agents having a sweetness greater than the sweetness of sucrose. In some embodiments, a high intensity sweetener has a sweetness that is at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment the high intensity sweetener is at least 1,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis. The high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, protein based sweeteners, or a combination thereof. Without being limited to particular sweeteners, representative categories and examples include: water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkanoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, or a combination thereof; water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or a combination thereof; dipeptide based sweeteners, for example the L- aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S. Pat. No. 3,492,131, L-alpha-aspartyl-N-(2, 2,4,4- tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L- phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L- phenylalanine; L-aspartyl-L-(l-cyclohexen)-alanine, neotame, or a combination thereof; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides and stevia derived compounds such as but not limited to steviol glycosides such as rebaudiocides including rebaudiocide A, and the like, lo han quo and lo han quo derived compounds such as iso-mogroside V and the like, chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxy sugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1 -chloro- 1’ -deoxy sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro- 4-deoxy-alpha-D-galactopyranosyl-l-chloro-l-deoxy-beta-D-fructo-furanoside, or 4, 1’- dichloro-4, 1’ -dideoxy galactosucrose; r,6’-dichlorol’,6’-dideoxysucrose; 4-chloro-4-deoxy- alpha-D-galactopyranosyl-l,6-di chi oro-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’ -tri chi oro-4, 6,6’- trideoxygalactosucrose; 6, 1 ’ ,6’ -trichl oro-6, l’,6’-trideoxysucrose; 4,6-dichloro-4,6-dideoxy- alpha-D-galacto-pyranosyl-l,6-di chi oro-1, 6-di deox y-beta-D-fructofuranoside, or 4,6,1’, 6’- tetrachloro4,6,l’,6’-tetradeoxygalacto-sucrose; 4,6,1’, 6’ -tetradeoxy-sucrose, or a combination thereof; protein based sweeteners such as thaumaoccous danielli, talin, or a combination thereof; and amino acid based sweeteners.

[0073] The high intensity sweetener can be used in a variety of distinct physical forms, for example those known in the art to provide an initial burst of sweetness and / or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms (e.g., spray dried or powdered), beaded forms, encapsulated forms, or a combination thereof.

[0074] Specific high intensity sweeteners for use in the confectionery composition include aspartame, neotame, sucralose, monatin, acesulfame potassium, an encapsulated form of the foregoing high intensity sweetener, or a combination thereof.

[0075] The amount of high intensity sweetener used can be about 0.01 to about 6 wt% based on the total weight of the confectionery composition, specifically about 1 to about 3 wt%.

[0076] The confectionery composition can optionally further comprise a sensate. Sensates can include cooling agents, warming agents, tingling agents, or a combination thereof.

[0077] Exemplary a buffering agent or pH control agent include food acid salts such as sodium citrate, hydrochloric acid, sodium hydroxide, and the like.

[0078] The confectionery composition can be prepared by a batch process or a continuous process.

[0079] In an embodiment, the gummi or jelly confectionery can be formed into pieces using a molding process. A starch molding process may include a molding composition including starch. The process of molding may include drying the starch containing moldingcomposition to a desired moisture level and placing it in trays. Impressions may then be created in the starch trays after which the confectionery composition base may be filled into the impressions. After allowing the confectionery to reach a desired firmness, the confectionery base product is separated from the molding composition and further processed, coated, packaged, etc.

[0080] The confectionery composition can be prepared into a confectionery core having any shape or dimension, e.g, in stick, slab, chunk, ball, pellet, etc. The general shape of the confectionery core can be a geometric shape such as a circle, oval, square, rectangle, triangle, trapezoid, hexagon, octagon, star, crescent, and the like; alternatively, it can be in the shape of a silhouette of a cartoon character, person, and the like.

[0081] For the confectionery cores comprising edible flake inclusions that glow under UV-A light, the confectionery cores may be coated with an oil or wax coating instead of a sanding coating. Exemplary waxes that can be used in the wax coating include, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, or a combination thereof. Specific waxes include beeswax, vegetable wax, candelilla wax, carnauba wax, petroleum wax, and the like, or a combination thereof.

[0082] In an embodiment, a portion or all of the edible flake can be present in the confectionery product as a coating ingredient. In another embodiment, all of the edible flake is present in the confectionery product core. In yet another embodiment, the edible flake is present in both the core and the coating. Within these embodiments that edible flake comprises a fluorescent agent that glows under UV-A light.

[0083] In an embodiment, the confectionery core may be a center-filled core. The center-fill may be liquid, solid, semi-solid, or powder. Suitable center-fill ingredients include a bulk sweetener, a colorant, a flavorant, a flavor modulator or potentiator, a food acid or a salt thereof, a high-intensity sweetener, a sensate (e.g., cooling agent, warming agent, tingling agent, and the like), water, glycerin, an emulsifier, a thickener, a hydrocolloid, or a combination thereof.

[0084] In an embodiment, the confectionery product is not a chewing gum; specifically, it is free of chewing gum base, more specifically free of gum base elastomers and other gum base polymers such as vinyl polymers.

[0085] The features and advantages are more fully shown by the following examples which are provided for purposes of illustration and are not to be construed as limiting the invention in any way.EXAMPLESExample 1 : Jelly Confectionery with edible flake inclusions

[0086] Starch-molded jelly candy pieces (cores) are prepared using standard starch molded candy technology from ingredients including sugar, corn syrup, modified corn starch, flavor, and color. Table 1 includes formulations with and without edible flakes. When used, the edible flakes were added to the cooked jelly base around the time the flavors and acids were added, and before the jelly base is deposited into starch molds. The gum Arabic flakes were sensitive to water activity of the system. The gum Arabic flakes dissolved in the jelly base when the temperature of the base was too warm and the water activity was high while the HPMC -based flakes retained their shape and did not dissolve when combined with the hot jelly base.Table 1.Example 2: Jelly Confectionery with sanding coating containing edible flakes

[0087] Starch-molded jelly candy pieces, such as those prepared in Example 1 with or without edible flakes, are sanded coated with particulate materials comprising a blend ofparticulate sugar, particulate food acid, and edible flakes as set out in Table 2. The edible flakes of Table 2 include multicolored flakes where a portion of the flakes, about 25%, fluoresce upon exposure to a black light. The particulate coating formulations are prepared by mixing the sugar, food acid, and edible flakes to form a relatively uniform blend. able 2, Particulate Coating Formulation* Particle Size: 96% Min. through US #20 (0.841 mm; 841 micrometers) Air-Jet 60 seconds and Particle Size: 17% Max. through US #40 (0.400 mm; 400 micrometers) Air-Jet 60 seconds.

[0088] The sanding coating process involves exposing starch-molded jelly candy pieces to steam to render the surface of the pieces tacky and softened. The tacky cores are then tumbled with the particulate coating formulation A to coat the surface of the pieces to form a sanded coated jelly confectionery product. At the start of the coating process, a portion of particulate coating blend (sugar, food acid, edible flakes) is added to a sanding coating drum configured to provide a curtain of particulate coating located at the inlet end of the coating drum. The tacky cores are fed through the inlet end of the rotating sanding coating drum and through the curtain of particulate coating material. Once in the drum, the cores are tumbled and coated with the free moving particulate coating material in the drum. The drum is configured with a circulating system that takes a portion of the free moving coating material into a shell and moves it toward the inlet end of the drum where the coating material flows under the action of gravity to form the curtain through which tacky confectionery cores pass as they enter the drum. At intervals in the coating process, additional portions of particulate coating material can be added to the drum, e.g., through the outlet end of the drum.

[0089] The coating drum is further configured to have an air flow input (air pipe, fan, etc.) where air flow is introduced into the drum from the outlet end towards the inlet end of the drum. In certain embodiments, the air flow input provides dry, hot air to dry the contents of the drum by removing moisture introduced by the tacky cores. The air flow is used to remove moisture from the drum to prevent the coating blend from agglomerating and blocking of perforations in the coating drum, which can cause poor coating. The air flow alsoreduces loss of the edible flake from escaping out of the outlet end of the drum. The air flow has a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet and loss of the edible flake from the coating drum inlet. In coating drums equipped with heating in the walls to effect moisture removal, the air flow from the air input need not be heated and / or dry. In these embodiments, the air flow will still function to reduce flake loss out of the drum during the coating process.

[0090] Application of an edible flake to a confectionery surface as a standalone ingredient resulted in a poor coating process as the flakes are very susceptible to air currents, static, and other forces. It has been found that coating processes involving the use of blends of the edible flakes and particulate ingredient resulted in good coverage of the cores. In addition, the use of controlled air flow from the outlet end of a coating drum toward the inlet end of the coating drum reduces flake loss from the outlet end of the drum. The controlled air flow, including a flow that is not too forceful, also reduces loss of flakes through the coating curtain. By controlling the air flow, flake loss can be reduced thereby reducing waste and allowing for the maintenance of the flake concentration in the coating blend over time.

[0091] It has been found that particulate coating compositions containing about 2 to about 7 wt% of the HPMC -based edible flakes based on the total weight of the coating composition provides very good visual appearance of flakes on the coated product without the taste of the flakes adversely affecting the overall flavor of the coated product. Edible flakes concentration of less than 0.5 wt% of the particulate coating composition resulted in minimal adhesion of the flakes to the cores. Use of this coating blend resulted in coated products having inadequate amounts of the flakes on the surface of the product. Coating blends containing 2.5 wt% edible flakes based on the coating composition weight resulted in products with significant adhesion of the flakes and a blend containing about 3 wt% flakes produced coated products with excellent adhesion of the flakes and good taste. Coating composition blends containing greater than 7 wt% of the HPMC-based edible flakes resulted in coated products having poorer taste due to the flakes’ unpleasant taste and papery mouthfeel. When greater amounts of edible flakes are used in the coating composition, the HPMC-based edible flakes can be replaced with other flake ingredients to adjust for taste and mouthfeel.Example 3: Edible flakes. Microscopy analysis

[0092] A sample of multicolored, irregular shaped edible flakes (HPMC-based) was analyzed by microscopy to determine surface area, aspect ratio, and thickness. The samplecontained a mixture of blue, green, purple, red, and yellow flakes colored with vegetable extracts.

[0093] A subsample of the edible flakes was dispersed on white paper and imaged for measuring area and aspect ratio (length / width). The area and aspect ratio were automatically calculated for each detected feature using the advanced image analysis computer program CLEMEX by Clemex Technologies Inc., Longueil, Canada. The combined results of distributions obtained for all analyzed images were then represented in histograms. The data were summarized in percentiles (DIO, D50, and D90 values where, e.g., DIO = 1 mm means that 10% of the particle population has a size less than 1 mm), which were calculated automatically by the program. The size and shape of 1670 flakes, distributed over 24 images, were measured by image analysis. Most flakes were substantially flat while some flakes were curved. The measurements were considered to be the area of a 2-dimensional projection of the flakes irrespective of curvature. Results were reported in histograms showing the distributions of the area and the aspect ratio. Table 3 contains the distribution results (DIO, D50, D90) obtained for the area (square millimeters) and for the aspect ratio on a total of 1670 flakes.Table 3. Distribution results (D10, D50, D90) obtained for the area and for the aspect ratio on 1670 flakes

[0094] A subsample of the edible flakes was mounted vertically in a putty-like adhesive and imaged for measuring their thickness. The thickness of each flake was measured manually using CLEMEX software. The results were compiled in a spreadsheet in order to calculate the average values of thickness; the thickness results are summarized in Table 4. The results showed that on average the purple flakes were the thinnest and red flakes were the thickest.Table 4. Average results obtained for flake thickness (micrometers)

[0095] Aspect ratio (length / thickness): The ratio between the largest dimension (i.e. length) and the smallest dimension (i.e. thickness) for the edible flakes was estimated from the range obtained for the length distribution and the range obtained from the thickness measurements reported above. The length varied between 0.373 mm and 2.898 mm and was measured by image analysis on 1670 flakes. The thickness varied between 22.68 pm and 82.74 pm and was measured on 59 flakes. From these results, it was estimated that the aspect ratio varied between 4.5 (373 pm / 82.74 pm) and 128 (2898 pm / 22.68 pm).

[0096] The invention is further characterized by the following non-limiting aspects.

[0097] Aspect 1. A sanding coating process, comprising: providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; providing a flow of air into the coating drum from the coating drum outlet area and toward the coating drum inlet; rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores; and optionally introducing an additional amount of particulate coating composition into the coating drum from the outlet area; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition; and the flow of air has a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet and loss of the edible flake from the coating drum inlet.

[0098] Aspect 2. The process of Aspect 1, wherein the feeding the plurality of confectionery cores into the rotating coating drum is through a curtain of particulate coating composition located at the coating drum inlet.

[0099] Aspect 3. The process of Aspect 1 or 2, wherein the edible flake has an aspect ratio of greater than 7.5 / 1; specifically greater than 10 / 1; more specifically having an aspect ratio of 50 / 1 to 7.5 / 1, yet more specifically 40 / 1 to 10 / 1, still more specifically 30 / 1 to 15 / 1, and even more specifically 25 / 1 to 20 / 1; or wherein the edible flake has an aspect ratio of longest dimension / smallest dimension of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; more specifically about 4 to about 150; and still more specifically about 4.5 to about 130.

[0100] Aspect 4. The process of any one of Aspects 1-3, wherein the particulate ingredient comprises ingredients having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0101] Aspect 5. The process of any one of Aspects 1-4, wherein the particulate coating composition comprises about 1 to about 15 wt% of the edible flake based on the total weight of the particulate coating composition.

[0102] Aspect 6. The process of any one of Aspects 1-4, wherein the particulate coating composition comprises about 2 to about 10 wt%, specifically about 3 to about 7 wt%, and more specifically about 4 to about 6 wt% of the edible flake based on the total weight of the particulate coating composition.

[0103] Aspect 7. The process of any one of Aspects 1-6, wherein the edible flake has a particle size of about US #60 mesh (250 micrometer / 0.25 mm) to about US #8 mesh (2380 micrometer / 2.38 mm) measured by air jet.

[0104] Aspect 8. The process of any one of Aspects 1-6, wherein the edible flake has a particle size of about US #40 mesh (400 micrometer / 0.4 mm) to about US #14 mesh (1410 micrometer / 1.41 mm) measured by air jet.

[0105] Aspect 9. The process of any one of Aspects 1-6, wherein the edible flake has a particle size of about US #20 mesh (841 micrometer / 0.841 mm) to about US #18 mesh (1000 micrometer / 1.0 mm) measured by air jet.

[0106] Aspect 10. The process of any one of Aspects 1-9, wherein the particulate ingredient comprises particulates of a mono-saccharide, a di-saccharide, a poly-saccharide, a sugar alcohol, or a combination thereof, and optionally further comprising food acid particulates.

[0107] Aspect 11. The process of any one of Aspects 1-9, wherein the particulate ingredient comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

[0108] Aspect 12. The process of any one of Aspects 1-11, wherein the edible flake comprises a hydrocolloid and optionally a fluorescent agent that glows under UV-A light, exposure to a black light, or exposure to light having a wavelength between about 315 to about 400 nanometers.

[0109] Aspect 13. The process of Aspect 12, wherein the hydrocolloid is acacia gum / gum arabic, agar agar, an alginate, a bacterial gum, beta glucan, a carrageenan, carboxymethyl locust bean gum, cellulose, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modifiedcellulose, a modified natural gum, a modified starch, pectin, propylene glycol alginate, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof

[0110] Aspect 14. The process of Aspect 12, wherein the hydrocolloid is cellulose, carboxymethylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose, or a combination thereof

[0111] Aspect 15. The process of any one of Aspects 12-14, wherein the fluorescent agent is an alkaloid, an anthocyanin, an aromatic amino acid, a chlorophyll, curcumin, quinine, riboflavin (Vitamin B2), spirulina, a tocopherol, a vegetable extract, or a combination thereof.

[0112] Aspect 16. The process of any one of Aspects 1-15, wherein the moisture level in the coating drum is controlled to reduce static.

[0113] Aspect 17. The process of any one of Aspects 1-16, wherein the flow of air is not heated and the coating drum walls are heated to aid in removing moisture from the confectionery cores or sanded coated cores.

[0114] Aspect 18. The process of any one of Aspects 1-17, wherein the confectionery cores are prepared from confectionery cores comprising a gummy candy, a jelly confectionery, a wine gum confectionery, licorice, a chewy confectionery, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a hard boiled confectionery, a chewing gum, a bubble gum, or a combination thereof.

[0115] Aspect 19. The process of Aspect 18, further comprising, forming the confectionery cores comprising a tacky surface by exposing the confectionery cores to steam or water vapor or applying water or a binding syrup to the confectionery cores.

[0116] Aspect 20. The process of any one of Aspects 1-19, further comprising allowing the sanded coated cores to dry at a station downstream of the coating drum to form sanded coated confectionery products.

[0117] Aspect 21. The process of Aspect 20, further comprising packaging the sanded coated confectionery products.

[0118] Aspect 22. The process of any one of Aspects 1-21, wherein the confectionery core comprising a tacky surface is further provided with a static charge to promote adhesion of the edible flake.

[0119] Aspect 23. A sanding coating process, comprising: providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; and rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores;wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition, wherein the edible flake has an aspect ratio of greater than 7.5 / 1, specifically greater than 10 / 1, more specifically having an aspect ratio of 50 / 1 to 7.5 / 1, yet more specifically 40 / 1 to 10 / 1, still more specifically 30 / 1 to 15 / 1, and even more specifically 25 / 1 to 20 / 1; or an aspect ratio of longest dimension / smallest dimension of about 1 to about 250, specifically about 2 to about 200, more specifically about 3 to about 175, more specifically about 4 to about 150, and still more specifically about 4.5 to about 130; and wherein the particulate ingredient comprises ingredients having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

[0120] Aspect 24. The process of Aspect 23, wherein the edible flake has a particle size of about US #60 mesh (250 micrometer / 0.25 mm) to about US #8 mesh (2380 micrometer / 2.38 mm) measured by air jet, specifically about US #40 mesh (400 micrometer / 0.4 mm) to about US #14 mesh (1410 micrometer / 1.41 mm) measured by air jet, and more specifically about US #20 mesh (841 micrometer / 0.841 mm) to about US #18 mesh (1000 micrometer / 1.0 mm) measured by air jet; or wherein the edible flake has one or more of a D10 distribution for area of about 0.200 to about 0.380 mm2, a D50 distribution for area of about 0.475 to about 0.890 mm2, and a D90 distribution for area of about 0.800 to about 1.480 mm2.

[0121] Aspect 25. The process of any one of Aspects 23-24, wherein the particulate ingredient comprises particulates of a mono-saccharide, a di-saccharide, a poly-saccharide, a sugar alcohol, or a combination thereof, and optionally further comprising food acid particulates.

[0122] Aspect 26. The process of any one of Aspects 23-25, wherein the particulate ingredient comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

[0123] Aspect 27. The process of any one of Aspects 23-26, wherein the edible flake comprises a hydrocolloid and optionally a fluorescent agent that fluoresce under UV-A light, exposure to a black light, or exposure to light having a wavelength between about 315 to about 400 nanometers.

[0124] Aspect 28. The process of Aspect 27, wherein about 1 to about 99 wt% of the edible flakes fluoresce under UV-A light, specifically about 5 to about 75 wt%, morespecifically about 10 to about 50 wt%, and yet more specifically about 15 to about 30 wt% of the edible flakes fluoresce under UV-A light based on the total weight of the edible flakes.

[0125] Aspect 29. The process of Aspect 27 or 28, wherein the hydrocolloid is acacia gum / gum arabic, agar agar, an alginate, a bacterial gum, beta glucan, a carrageenan, carboxymethyl locust bean gum, cellulose, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modified cellulose, a modified natural gum, a modified starch, pectin, propylene glycol alginate, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof.

[0126] Aspect 30. The process of any one of Aspects 23-29, wherein the confectionery cores are prepared from confectionery cores comprising a gummy candy, a jelly confectionery, a wine gum confectionery, licorice, a chewy confectionery, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a hard boiled confectionery, a chewing gum, a bubble gum, or a combination thereof.

[0127] As used herein the terms “comprising” (also “comprises,” etc.), “having,” and “including” is inclusive (open-ended) and does not exclude additional, unrecited elements or method steps. The singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. The endpoints of all ranges directed to the same component or property are inclusive of the endpoints, are independently combinable, and include all intermediate points and ranges (e.g., ranges of “up to 25 wt%, or more specifically 5 to 20 wt%” is inclusive of the endpoints and all intermediate values of the ranges of “5 to 25 wt%,” such as “10 to 23 wt%,” “20 to 24,” “1 to 5 wt%,” etc.). Disclosure of a narrower range or more specific group in addition to a broader range is not a disclaimer of the broader range or larger group. The term “combination” is inclusive of a homogenous or non- homogenous blend, or mixture of the named components into an integrated whole. The term “homogenous” refers to a uniform blend of the components. The word “or” means “and / or.” The terms “front”, “back”, “bottom”, and / or “top” are used herein, unless otherwise noted, merely for convenience of description, and are not limited to any one position or spatial orientation. “Optional” or “optionally” means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not. Reference throughout the specification to “one embodiment”, “another embodiment”, “an embodiment”, and so forth, means that a particular element (e.g., feature, structure, and / or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elementsmay be combined in any suitable manner in the various embodiments. In general, the compositions or methods may alternatively comprise, consist of, or consist essentially of, any appropriate components or steps herein disclosed. The invention may additionally, or alternatively, be formulated so as to be devoid, or substantially free, of any components, materials, ingredients, adjuvants, or species, or steps used in the prior art compositions or that are otherwise not necessary to the achievement of the function and / or objectives of the present claims.

[0128] While the invention has been described with reference to an exemplary embodiment, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

CLAIMS1. A sanding coating process, comprising: providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; providing a flow of air into the coating drum from the coating drum outlet area and toward the coating drum inlet; rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores; and optionally introducing an additional amount of particulate coating composition into the coating drum from the outlet area; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition; and the flow of air has a volume and a velocity that reduces both loss of the edible flake from the coating drum outlet and loss of the edible flake from the coating drum inlet.

2. The process of claim 1, wherein the feeding the plurality of confectionery cores into the rotating coating drum is through a curtain of particulate coating composition located at the coating drum inlet.

3. The process of claim 1 or 2, wherein the edible flake has an aspect ratio of longest dimension / smallest dimension of about 1 to about 250; specifically about 2 to about 200; more specifically about 3 to about 175; more specifically about 4 to about 150; and still more specifically about 4.5 to about 130.

4. The process of any one of claims 1-3, wherein the particulate ingredient comprises ingredients having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

5. The process of any one of claims 1-4, wherein the particulate coating composition comprises about 1 to about 15 wt% of the edible flake based on the total weight of the particulate coating composition.

6. The process of any one of claims 1-4, wherein the particulate coating composition comprises about 2 to about 10 wt%, specifically about 3 to about 7 wt%, and more specifically about 4 to about 6 wt% of the edible flake based on the total weight of the particulate coating composition.

7. The process of any one of claims 1-6, wherein the edible flake has a particle size of a) about US #60 mesh (250 micrometer / 0.25 mm) to about US #8 mesh (2380 micrometer / 2.38 mm) measured by air jet;b) about US #40 mesh (400 micrometer / 0.4 mm) to about US #14 mesh (1410 micrometer / 1.41 mm) measured by air jet; or c) about US #20 mesh (841 micrometer / 0.841 mm) to about US #18 mesh (1000 micrometer / 1.0 mm) measured by air jet.

8. The process of any one of claims 1-6, wherein the edible flake has one or more of a D10 distribution for area of about 0.200 to about 0.380 mm2, a D50 distribution for area of about 0.475 to about 0.890 mm2, and a D90 distribution for area of about 0.800 to about 1.480 mm2.

9. The process of any one of claims 1-6, wherein the edible flake has a D10 distribution for area of about 0.200 to about 0.380 mm2, a D50 distribution for area of about 0.475 to about 0.890 mm2, and a D90 distribution for area of about 0.800 to about 1.4802 mm .

10. The process of any one of claims 1-9, wherein the particulate ingredient comprises particulates of a mono-saccharide, a di-saccharide, a poly-saccharide, a sugar alcohol, or a combination thereof, and optionally further comprising food acid particulates.

11. The process of any one of claims 1-9, wherein the particulate ingredient comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

12. The process of any one of claims 1-11, wherein the edible flake comprises a hydrocolloid and optionally a fluorescent agent that glows under UV-A light, exposure to a black light, or exposure to light having a wavelength between about 315 to about 400 nanometers.

13. The process of claim 12, wherein the hydrocolloid is acacia gum / gum arabic, agar agar, an alginate, a bacterial gum, beta glucan, a carrageenan, carboxymethyl locust bean gum, cellulose, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modified cellulose, a modified natural gum, a modified starch, pectin, propylene glycol alginate, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof.

14. The process of claim 12, wherein the hydrocolloid is cellulose, carboxymethylcellulose, ethylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose, or a combination thereof.

15. The process of any one of claims 12-14, wherein the fluorescent agent is an alkaloid, an anthocyanin, an aromatic amino acid, a chlorophyll, curcumin, quinine, riboflavin (Vitamin B2), spirulina, a tocopherol, a vegetable extract, or a combination thereof.

16. The process of any one of claims 1-15, wherein the moisture level in the coating drum is controlled to reduce static.

17. The process of any one of claims 1-16, wherein the flow of air is not heated and the coating drum walls are heated to aid in removing moisture from the confectionery cores or sanded coated cores.

18. The process of any one of claims 1-17, wherein the confectionery cores are prepared from confectionery cores comprising a gummy candy, a jelly confectionery, a wine gum confectionery, licorice, a chewy confectionery, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a hard boiled confectionery, a chewing gum, a bubble gum, or a combination thereof.

19. The process of claim 18, further comprising, forming the confectionery cores comprising a tacky surface by exposing the confectionery cores to steam or water vapor or applying water or a binding syrup to the confectionery cores.

20. The process of any one of claims 1-19, further comprising allowing the sanded coated cores to dry at a station downstream of the coating drum to form sanded coated confectionery products.

21. The process of claim 20, further comprising packaging the sanded coated confectionery products.

22. The process of any one of claims 1-21, wherein the confectionery core comprising a tacky surface is further provided with a static charge to promote adhesion of the edible flake.

23. A sanding coating process, comprising: providing a plurality of confectionery cores comprising a tacky surface; feeding the plurality of confectionery cores into a rotating coating drum; and rotating the coating drum to tumble and coat the confectionery cores with the particulate coating composition to form sanded coated cores; wherein the particulate coating composition comprises a mixture of a particulate ingredient and about 0.5 to about 20 wt% of an edible flake based on the total weight of the particulate coating composition, wherein the edible flake has an aspect ratio of longest dimension / smallest dimension of about 1 to about 250, specifically about 2 to about 200, more specifically about 3 to about175, more specifically about 4 to about 150, and still more specifically about 4.5 to about 130; and wherein the particulate ingredient comprises ingredients having an aspect ratio of 4 / 1 to 1 / 1, specifically 2 / 1 to 1 / 1.

24. The process of claim 23, wherein the edible flake has a particle size of about US #60 mesh (250 micrometer / 0.25 mm) to about US #8 mesh (2380 micrometer / 2.38 mm) measured by air jet, specifically about US #40 mesh (400 micrometer / 0.4 mm) to about US #14 mesh (1410 micrometer / 1.41 mm) measured by air jet, and more specifically about US #20 mesh (841 micrometer / 0.841 mm) to about US #18 mesh (1000 micrometer / 1.0 mm) measured by air jet; or wherein the edible flake has one or more of a D10 distribution for area of about 0.200 to about 0.380 mm2, a D50 distribution for area of about 0.475 to about 0.890 mm2, and a D90 distribution for area of about 0.800 to about 1.480 mm2.

25. The process of any one of claims 23-24, wherein the particulate ingredient comprises particulates of a mono- saccharide, a di -saccharide, a poly-saccharide, a sugar alcohol, or a combination thereof, and optionally further comprising food acid particulates.

26. The process of any one of claims 23-25, wherein the particulate ingredient comprises sucrose, glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose, lactose, erythritol, galactitol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, or a combination thereof.

27. The process of any one of claims 23-26, wherein the edible flake comprises a hydrocolloid and optionally a fluorescent agent that fluoresce under UV-A light, exposure to a black light, or exposure to light having a wavelength between about 315 to about 400 nanometers.

28. The process of claim 27, wherein about 1 to about 99 wt% of the edible flakes fluoresce under UV-A light, specifically about 5 to about 75 wt%, more specifically about 10 to about 50 wt%, and yet more specifically about 15 to about 30 wt% of the edible flakes fluoresce under UV-A light based on the total weight of the edible flakes.

29. The process of claim 27 or 28, wherein the hydrocolloid is acacia gum / gum arabic, agar agar, an alginate, a bacterial gum, beta glucan, a carrageenan, carboxymethyl locust bean gum, cellulose, chitosan, curdlan, furcellaran, a galactomannan, gelatin, gellan gum, guar gum, gum ghatti, karaya gum, konjac, locust bean gum, a modified cellulose, a modified natural gum, a modified starch, pectin, propylene glycol alginate, a starch, tamarin, tragacanth gum, xanthan gum, or a combination thereof.

30. The process of any one of claims 23-29, wherein the confectionery cores are prepared from confectionery cores comprising a gummy candy, a jelly confectionery, a wine gum confectionery, licorice, a chewy confectionery, a low boiled confectionery, a caramel, a nougat, a fudge, a toffee, a taffy, a hard boiled confectionery, a chewing gum, a bubble gum, or a combination thereof.

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