Multilayered chewy confectionery products

Abstract

Multilayered chewy confectionery products and methods of preparing a multilayered chewy confectionery product are described. A multilayered chewy confectionery product may include: a first layer containing a jam-like filling material including a texturizing agent; a second layer surrounding the first layer and containing a chewy confectionery material; and a third layer in the form of an outer hard sugar or polyol shell surrounding the second layer containing the chewy confectionery material. The chewy confectionery material may have both an amorphous phase and a crystalline phase in a ratio that is suitable for maintaining shape stable properties.

Description

[0001]Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 MULTILAYERED CHEWY CONFECTIONERY PRODUCTS CROSS-REFERENCE TO RELATED APPLICATION(S) This patent application claims the benefit of priority to U.S. Provisional Application No.63 / 691,879, filed on September 6, 2024, the entirety of which is incorporated herein by reference. TECHNICAL FIELD The present disclosure generally relates to confectionery products and, more particularly, to multilayered confections comprising three texturally distinct layers that include a chewy confectionery layer forming the body of the confection and improved methods of producing the multilayered chewy confections. BACKGROUND Various confectionery products may contain multiple components in the form of different layers and / or regions in order to provide a multisensory experience. Such confectionery products include center-filled and / or coated confections. For instance, these confections may have an innermost layer or core region, such as a filling material, which may be surrounded by one or more layers of a different material and / or a coating. Existing confections with two or more layers often have different textures and / or flavors provided by each layer. Many of these confections have been formulated to provide contrasting hard and soft textures. In particular, common forms of multilayered confections having multiple textures include hard candies (e.g., lollipops, lozenges etc.) or soft candies (e.g., chewing gum, chocolate, caramel, jellies etc.) that have a liquid filling. However, liquid fillings pose a number of challenges throughout the manufacturing process of multilayered confections that have a different texture in each layer. Conventional techniques for preparing filled confections typically involve co-extrusion and / or injection of a filling, such as a liquid filling, into a candy material. While such techniques have been found to be suitable for filling a liquid into hard candies, these techniques often cause technical problems when filling a liquid into chewy candies, due to the potential for the liquid filling to mix with the chewy material upon exiting a co-extruder and / or possible leakage of the liquid filling upon formation of candy pieces. Because of these potential technical defects, the liquid filled chewy confections may not maintain texturally distinct layers in the final product form. Certain processing conditions may also cause the chewy candy layer to lose its - 2 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 shape upon formation, which coupled with the possible leakage of the liquid filling, may interfere with a coating process. Furthermore, traditional manufacturing processes and formulations for multilayered confectionery products may not be suitable for large-scale production as well as the growing consumer demand for the expansion of chewy confectionery products that are commercially available. For instance, while center-filled confectionery products were traditionally manufactured in the form of large pieces, the transition to manufacturing more desirable smaller candy pieces has reduced the quantity of filling that may be contained within each piece and added to the complexity in manufacturing such products of a smaller size. The quantity of liquid filling in smaller candy pieces may be further reduced by possible migration of water into the chewy candy layer post-processing. In addition, a traditional practice of wrapping center-filled candy pieces with a first wrapper subsequently encased by a second wrapper or packaging material not only requires the use of extra material and / or manufacturing steps, but also yields a final product that has been found by consumers to be cumbersome. Further, while various chocolate and mint based multilayered confectionery products that have three different textures exist, there is currently a lack of comparable fruity products with this characteristic. Therefore, there is a need for multilayered confectionery products that have three different textures including a chewy texture, which are in the form of bite- sized candy pieces, are capable of providing a multisensory taste experience, can be marketed in the fruity confection category, are not subject to common processing challenges and / or related product defects, and do not require a first wrapper. SUMMARY The present disclosure includes multilayered confectionery products. A multilayered confectionery product of the present disclosure may include: a first layer containing a jam-like filling material including a texturizing agent; a second layer surrounding the first layer and containing a chewy confectionery material, the chewy confectionery material having both an amorphous phase and a crystalline phase in a ratio that is suitable for maintaining shape stable properties; and a third layer in the form of an outer hard sugar or polyol shell surrounding the second layer containing the chewy confectionery material. In some examples, the third layer may be formed around the chewy confectionery material by a hard panned coating process immediately following formation of the second layer surrounding the first layer. - 3 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 According to aspects of the present disclosure, each of the first, second, and third layers has a pH value. In some examples, the pH value of at least one of the first, second, and third layers may be different from the pH value of another one of the first, second, and third layers. In some examples, the multilayered chewy confectionery product may be configured to provide a change in pH between at least two of the three layers. In at least one example, the pH value of the second layer may be different from the pH value of the first layer. For example, the pH value of the second layer may be greater than the pH value of the first layer. In some examples, the pH value of the third layer may be different from the pH value of the second layer. The jam-like filling material may have a pH ranging from about 2.0 to about 2.5. According to some aspects of the present disclosure, the jam-like filling material may have a water activity value in a range from about 0.5 to about 0.6. In some examples herein, the texturizing agent may be a high methoxyl pectin. For example, the high methoxyl pectin may have a degree of esterification ranging from about 55% to about 70%. In some examples, the ratio of amorphous phase to crystalline phase in the chewy confectionery material may be from about 30:70 to about 40:60. The present disclosure also includes methods of preparing a multilayered confectionery product. For example, a method of preparing a multilayered confectionery product may include: preparing a jam-like filling material comprising a texturizing agent; preparing a chewy confectionery material having a ratio of amorphous phase to crystalline phase ranging from about 30:70 to about 40:60; combining the jam-like filling material and the chewy confectionery material through co-extrusion to obtain a confectionery rope of the chewy confectionery material surrounding the jam-like filling material; forming the confectionery rope into individual confectionery pieces having a chewy confectionery layer surrounding the jam-like filling material; and coating the confectionery pieces with a sugar syrup or a polyol syrup. Coating the confectionery pieces may form an outer hard shell surrounding the chewy confectionery layer. In some examples, coating the confectionery pieces may be performed within seconds after the confectionery pieces are formed. According to some aspects of the present disclosure, preparing the jam-like filling material may include: cooking a mixture of a saccharide syrup and the - 4 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 texturizing agent to obtain a solids content of about 75 wt% to about 85 wt%; cooling the mixture of the saccharide syrup and the texturizing agent; and adding a food acid to achieve a pH level of about 2.0 to about 2.5. In some examples, the texturizing agent may include pectin. In at least one example, cooking may be performed at a temperature ranging from about 118°C to about 120°C. In some examples, the jam- like filling material may be processed to have a viscosity ranging from about 40,000 centipoise to about 45,000 centipoise at 65°C prior to combining with the chewy confectionery material. In some aspects of the present disclosure, preparing the chewy confectionery material may include: cooking a mixture of sucrose syrup and glucose syrup at a temperature ranging from about 125°C to about 145°C; cooling the cooked syrup mixture to form a confectionery mass; and tempering the confectionery mass. For example, cooling the cooked syrup mixture may occur with a crystallization process. In some examples, the combining the jam-like filling material and the chewy confectionery material through co-extrusion may include regulating a flow rate of at least one of the jam-like filling material and the chewy confectionery material. BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate various exemplary embodiments and together with the description, serve to explain the principles of the disclosed embodiments. FIG.1 illustrates a cross-sectional view of an exemplary multilayered confectionery product according to one or more embodiments of the disclosure. FIG.2 depicts a flowchart of an exemplary method of preparing a multilayered confectionery product according to one or more embodiments of the disclosure. DETAILED DESCRIPTION Various embodiments of the present disclosure relate generally to confectionery products and, more particularly, to multilayered confections comprising three texturally distinct layers that include a chewy confectionery layer forming the body of the confection and improved methods of producing the multilayered chewy confections. As discussed above, multilayered confectionery products, such as center-filled confections, coated confections, and coated center-filed confections, - 5 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 may serve as a means for providing multiple confectionery components in the form of a single confectionery product. In particular, it is desirable for multilayered confectionery products to provide consumers with a multisensory taste experience through two or more different layers that impart different sensory properties (e.g., texture, flavor, color, etc.). Multilayered confectionery products having different textures generally include at least two texturally different components or materials. Some existing multilayered confections include layers of components having varying degrees of softness, layers of components having varying degrees of hardness, as well as layers of both hard and soft components. Conventional processing techniques, which can include co-extrusion or co-deposition as well as an optional coating process, are typically used to prepare multilayered confections based on various combinations of texturally different components, such as a hard confectionery component (e.g., a hard coating), a chewy confectionery component, and a liquid filling. The resultant multilayered confectionery products that are manufactured to contain at least a liquid (center) filling and a chewy confectionery layer surrounding the liquid filling are prone to various defects often attributed to processing complications. When preparing multilayered confectionery products that include a liquid filling and a chewy confectionery layer surrounding the liquid filling, the use of a liquid filling component has the potential to cause problems during processing and / or post-processing. In some processes involving co-extrusion of a liquid filling through a chewy confectionery rope, in which the liquid filling is sealed into the chewy confectionery component as the product is formed into individual pieces, certain processing complications (e.g., damage of the pieces during manufacture or a defective seal) can cause the liquid filling to leak out and potentially interfere with a subsequent coating process of an entire batch. Other processing complications or results thereof often include one or more of the following: the potential mixing together of certain liquid fillings with the chewy confectionery component upon exiting an extruder, possible contraction and / or loss of shape of the chewy confectionery layer upon drying, challenges with manufacturing smaller (e.g., pellet- sized) center-fill candy pieces, potential migration of water between layers of the finished product, and the potential for an outer coating to become brittle. The latter condition has traditionally been addressed through use of a first wrapper surrounding - 6 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 the confectionery pieces in addition to outer packaging, but is often viewed by consumers as cumbersome. Due to the challenges associated with conventional processing of multilayered confections such as those having a liquid filling, chewy confectionery body, and an optional outer coating, there is a likelihood of both defective products and waste. Accordingly, the processing conditions must be finely tuned to avoid product defect. Furthermore, multilayered confectionery products that are not necessarily defective may still fail to provide ascertainable multisensory properties, which are highly desirable in certain confectionery categories, such as fruity confections. Therefore, there is a need for multilayered confectionery products that have three distinct textures including a chewy texture, are in the form of bite-sized candy pieces, are capable of providing a multisensory taste experience, can be marketed in the fruity confection category, are not subject to common processing challenges and / or related product defects, and do not require a first wrapper. The embodiments of the present disclosure are directed to solving, mitigating, and / or rectifying the above-mentioned issues by utilizing a unique combination of raw materials, technologies, and processing steps to deliver a desired multisensory taste in individual candy pieces, each having a chewy candy body containing a liquid filling and having a hard outer coating. The terminology used below may be interpreted in its broadest reasonable manner, even though it is being used in conjunction with a detailed description of certain specific examples of the present disclosure. Indeed, certain terms may even be emphasized below; however, any terminology intended to be interpreted in any restricted manner will be overtly and specifically defined as such in this Detailed Description section. Both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the features, as claimed. In the detailed description herein, references to “embodiment,” “an embodiment,” “one non-limiting embodiment,” “in various embodiments,” etc., indicate that the embodiment(s) described can include a particular feature, structure, or characteristic, but every embodiment might not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is - 7 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 within the knowledge of one skilled in the art to affect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described. After reading the description, it will be apparent to one skilled in the relevant art(s) how to implement the disclosure in alternative embodiments. In general, terminology can be understood at least in part from usage in context. For example, terms, such as “and”, “or”, or “and / or,” as used herein can include a variety of meanings that may depend at least in part upon the context in which such terms are used. Typically, “or” if used to associate a list, such as A, B or C, is intended to mean A, B, and C, here used in the inclusive sense, as well as A, B or C, here used in the exclusive sense. In addition, the term “one or more” as used herein, depending at least in part upon context, can be used to describe any feature, structure, or characteristic in a singular sense or can be used to describe combinations of features, structures or characteristics in a plural sense. Similarly, terms, such as “a,” “an,” or “the,” again, can be understood to convey a singular usage or to convey a plural usage, depending at least in part upon context. In addition, the term “based on” can be understood as not necessarily intended to convey an exclusive set of factors and can, instead, allow for existence of additional factors not necessarily expressly described, again, depending at least in part on context. As used herein, the terms “comprises,” “comprising,” or any other variation thereof are intended to cover a non-exclusive inclusion, such that a process, method, composition, article, or apparatus that comprises a list of elements does not include only those elements, but may include other elements not expressly listed or inherent to such process, method, composition, article, or apparatus. The term “exemplary” is used in the sense of “example” rather than “ideal.” Relative terms such as “about,” “substantially,” and “approximately” refer to being nearly the same as a referenced number or value, and should be understood to encompass a variation of ±5% of a specified amount or value. All ranges are understood to include endpoints, e.g., a concentration range of from about 50% to about 75%, includes 50%, 75%, and all percentage values between. All percentages and / or ratios used herein are by weight of the total composition. The total composition may be with respect to a particular layer (e.g., total composition of a second layer or a chewy confectionery layer) or with respect to the multilayered confectionery product. - 8 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 Spatially relative terms, such as “first,” “second,” “third,” “top,” “bottom,” “middle,” “inner,” “outer,” “beneath,” “below,” “lower,” “above,” “upper,” “over,” “adjacent,” and the like, may be used herein with reference to the orientation of the structure illustrated in the figure(s) being described for ease of description to describe one element or feature's relationship to another element(s) or feature(s) as illustrated. As used herein, the term “multilayered confectionery product,” may include, but is not limited to, center-filled confections, coated confections, and combinations thereof. In this disclosure, the term “layer” or variations thereof, may refer to any of the distinct confectionery components or materials of the multilayered confectionery products of the present disclosure. For example, a layer can refer to any of the confectionery center or core (e.g., filling) and the surrounding materials, such as the body and the coating(s) (e.g., outer shell) of the confectionery products. As used herein, the term “jam-like” may be used to describe texture and / or consistency properties (e.g., firmness, thickness, and / or viscosity) of a confectionery component. In some embodiments, a confectionery component (e.g., filling) may be determined to be jam-like by viscosity measurements using a viscometer or rheometer. For example, a jam-like component may include a semi- liquid or a semi-solid that has a high viscosity. Further, in some embodiments, a filling may be considered jam-like based on its pH and the specific texturizing agent it contains. As used herein, the term “shape stability” or “shape stable” may mean that the chewy body / layer surrounding the liquid filling material has strong standing properties after the addition of the liquid filling material and prior to application of a coating. The terms “crispy” and “crunchy” may be used interchangeably herein. In some embodiments, “crispy” may be used to describe a texture of a confectionery component based on organoleptic properties and / or mouthfeel. Referring now to the appended drawing, FIG.1 depicts a cross- sectional view of a confectionery product 100. As shown in FIG.1, confectionery product 100 may include three layers. For example, confectionery product 100 may include a first layer 102, a second layer 104, and a third layer 106. Accordingly, confectionery product 100 may be a multilayered confection. Each of first layer 102, - 9 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 second layer 104, and third layer 106 may be based on a texturally different material or component, such that confectionery product 100 has three different textures. For example, first layer 102 may have a liquid or semi-liquid (e.g., jam-like) texture, second layer 104 may have a chewy texture, and third layer 106 may have a hard texture, as will be discussed in further detail below with respect to each of the three layers. In some examples, confectionery product 100 may consist of first layer 102, second layer 104, and third layer 106. In some aspects, at least one of the layers 102, 104, 106 of confectionery product 100 may have at least one additional property that is different from a property of at least one of the other layers, in addition to texture. In some examples, the at least one additional property may include a sensory property. Exemplary properties may include, but are not limited to, flavor, color, acidity, water activity, and viscosity. For example, confectionery product 100 may also provide for contrasting flavor intensity and / or acidity through two or more of first layer 102, second layer 104, and third layer 106. In some examples, one or more of the layers 102, 104, 106 may include a flavor and / or an acid (e.g., food acid). For example, each of first layer 102 and second layer 104 may include a flavor. In at least one example, confectionery product 100 may include multiple flavors provided by the layers 102, 104, 106. With respect to flavor intensity, two or more of the layers 102, 104, 106 may be formulated to give the impression of increasing flavor intensity as confectionery product 100 is chewed. Similarly, two or more of the layers 102, 104, 106 may be formulated to give the impression of increasing intensity in acidity (e.g., sour taste) as confectionery product 100 is chewed. In some embodiments, each of the layers 102, 104, 106 may include a colorant, such that each of first layer 102, second layer 104, and third layer 106 display a color. For example, confectionery product 100 may have a combination of three colors provided by the layers 102, 104, 106. Exemplary flavors, colorants, food acids, and other ingredients that may be used to provide confectionery product 100 with multisensory properties will be discussed in greater detail below. First layer 102 may be a center-fill component of confectionery product 100. As depicted in FIG.1, first layer 102 is the innermost portion of confectionery product 100 which is surrounded by second layer 104 and is located in the center of confectionery product 100. First layer 102 may include a semi-liquid material. The semi-liquid material may comprise syrup and may have a jam-like consistency. In - 10 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 some examples, a suitable jam-like consistency may be determined by measuring the viscosity of the semi-liquid material of first layer 102 prior to combining with second layer 104 as discussed in greater detail below. A semi-liquid material that has a jam-like consistency prepared according to the present disclosure may have a robust center-fill texture that is suitable for further processing steps, such as integrating with second layer 104 (e.g., by co-extrusion). For example, the semi- liquid material of first layer 102 may be capable of being pumped in a subsequent processing step and may have a resilient texture. In some examples, the semi-liquid material of first layer 102 may have a firmness that is similar to certain jams. Optimal jams are typically achieved through an appropriate balance of pectin, sugar, and acid. Similar to conventional jams, the semi-liquid material of first layer 102 may be formulated to achieve a suitable balance of texturizing agent, solids (e.g., sugar solids), and pH level. Thus, first layer 102 may include a jam-like material. A jam-like, semi-liquid material as disclosed herein may have a texture that is elastic, but sufficiently firm. This allows it to be subjected to further processing during the manufacture of confectionery product 100, while also maintaining its firmness post-processing. An appropriate consistency (e.g., firm texture) of the jam- like material of first layer 102 may be achieved by using a suitable concentration of a texturizing agent and a balanced pH level (e.g., acid content) and soluble solids content according to the present disclosure. The jam-like material of first layer 102 may be distinguished from other semi-liquid, semi-solid, or viscous liquid filling materials based on the ingredients, water activity, viscosity, pH, and processing conditions that are used to achieve the desired jam-like consistency. First layer 102 may also be referred to herein as a jam-like filling 102. Jam-like filling 102 may comprise one or more of a saccharide syrup, a texturizing agent, a food acid, a colorant, and / or flavoring. In some examples, jam- like filling 102 may include saccharide syrup, a texturizing agent, a food acid, a colorant, and flavoring. Suitable saccharide syrups may include, but are not limited to, glucose syrup, sucrose syrup, starch syrup, high fructose corn syrup, high maltose syrup, dextrin, invert sugar, maltodextrin syrup, and / or polyol syrups, and combinations thereof. Exemplary polyol syrups include, but are not limited to, sorbitol, maltitol, isomalt, mannitol, lactitol, xylitol, and erythritol. A texturizing agent may serve as a thickener and / or a gelling agent and may be used to increase the viscosity of the filling material composition to aid in providing desirable jam-like - 11 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 consistency for jam-like filling 102. Exemplary texturizing agents may include, but are not limited to, agar, gelatin, pectin, guar gum, xanthan gum, carrageenan, starch, modified starch, methyl cellulose, sodium alginate, locust bean gum, and combinations thereof. In some examples, the texturizing agent may include pectin. In addition to serving as a texturizing agent to provide for thickening and gelation of jam-like filling 102, pectin may also serve as a stabilizer. The pectin may be provided in liquid form or in dry form (e.g., powder form) and subsequently hydrated. Exemplary forms of pectin may include low methoxyl pectin, which includes pectin having a degree of esterification (methoxylation) of less than 50% and high methoxyl pectin, which includes pectin having a degree of esterification (methoxylation) of 50% or more. High methoxyl pectins may be classified as being rapid setting (e.g., rapid-set) or slow setting (e.g., slow-set) based on the time required to set or form a gel. In other examples, the texturizing agent may include at least one of agar, gelatin, sodium alginate, and starch. In some examples of the present disclosure, a texturizing agent may be present in an amount of about 0.5 wt% to about 5 wt% in the jam-like filling composition. If the amount of texturizing agent is outside of this range, the composition may not achieve suitable jam-like properties. Selection of an appropriate texturizing agent may be critical to achieving a desired consistency of jam-like filling 102. In some embodiments, the texturizing agent used in a jam-like filling may be derived from citrus. In some examples, pectin may be selected as the texturizing agent in a composition for jam- like filling 102. The pectin may be a slow-set, high methoxyl pectin (e.g., a slow-set pectin). A slow-set, high methoxyl pectin may include a high methoxyl pectin that has a degree of esterification (DE) of about 50% to about 70%. A suitable slow-set pectin as disclosed herein may refer to a pectin having a degree of esterification ranging from about 50% to about 70%, such as, from about 55% to about 70%, from about 60% to about 70%, from about 62% to about 66%, from about 58% to about 65%, from about 50% to about 55%, or from about 59% to 63%. A pectin having a degree of esterification ranging from about 55% to about 65% may also be referred to herein as an extra slow-set pectin. A slow-set pectin may be used in jam-like filling 102 due to its ability to form a gel more slowly than other pectins, such as a rapid-set pectin (e.g., a pectin having a degree of esterification greater than 70%). The use of a slow- set pectin may prevent premature gelation of jam-like 102 and thus facilitate ease of flow in processing equipment. A slow-set pectin may be used as a texturizing agent - 12 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 in jam-like filling 102 in an amount ranging from about 1.5 wt% to about 3.5 wt%. For example, jam-like filling 102 may contain from about 2 wt% to about 3 wt%, from about 2.5 wt% to about 2.8 wt%, from about 3 wt% to about 3.5 wt%, from about 3.2 wt% to about 3.4 wt%, from about 1.75 wt% to about 2 wt%, from about 2.2 wt% to about 2.5 wt% of a slow-set pectin. A food acid may also be included in the composition of jam-like filling 102. In some examples, a food acid may be selected that contributes to the gelling of the filling composition. Exemplary food acids may include, but are not limited to, citric acid, ascorbic acid, malic acid, lactic acid, and / or tartaric acid. For example, citric acid may be included in combination with certain texturizing agents, such as pectin. In some examples, the citric acid may be added to maintain a pH of about 2.0 to about 3.0, which may be the optimal pH for pectin gel formation. In certain examples, the citric acid may be added to maintain a pH level of about 2 to about 2.5. Without being bound by theory, it is believed that maintaining a pH level in the range of about 2 to about 2.5 aids in providing an elastic but firm texture of the jam- like filling. Additional ingredients such as a buffering agent / buffering salt (e.g., a citrate buffer, a tartrate buffer, a phosphate buffer etc.) and / or a high intensity sweetener may also be included in a composition for jam-like filling 102. In at least one example, a combination of a food acid (e.g., citric acid) and a buffering agent (e.g., citrate buffer) may be included and thus provide a buffered acid solution (e.g., a buffered citric acid solution). A buffering agent may aid in maintaining the pH level in a range of about 2 to about 2.5. In some embodiments of the present disclosure, the jam-like filling (e.g., jam-like filling 102) may be free from fruit pulp, fruit pieces, and / or fruit puree. Thus, in some embodiments, the jam-like filling compositions herein may not comprise actual fruit jam. A jam-like filling composition of the present disclosure may be formulated to remain in semi-liquid form without solidifying or crystallizing for long periods of time, such as, for example, at least one year. The above-described jam- like filling (e.g., jam-like filling 102) ingredients when admixed in accordance with a process as described in greater detail below, may provide a jam-like filling having a viscosity of at least about 40,000 centipoise (cps). The viscosity of jam-like filling 102 may vary based on the temperature. For example, when jam-like filling 102 is subject to further processing, such as being combined with second layer 104, jam-like filling 102 may be maintained at a higher temperature such as about 65°C and may have a - 13 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 viscosity ranging from about 40,000 cps to about 45,000 cps. Having a lower viscosity (e.g., 45,000 cps at 65°C) may allow jam-like filling 102 to be pumpable and to flow through manufacturing equipment for further processing with ease. In some examples, jam-like filling 102 may have a moisture content of about 15 wt% to about 25 wt%. For example, the moisture content of jam-like filling 102 may range from about 15 wt% to about 19 wt%, from about 20 wt% to about 22 wt%, from about 22 wt% to about 24 wt%, from about 18 wt% to about 21 wt%, or from about 16 wt% to about 17 wt%. In at least one example, jam-like filling 102 may have a moisture content of about 20 wt%. In these examples, jam-like filling 102 may have a solids content ranging from about 75 wt% to about 85 wt%, such as from about 80 wt% to about 85 wt%. Further, the water activity of the liquid filling material in the multilayered confectionery products of the present disclosure, such as the composition of the first layer 102, may be critical to obtaining a desired jam-like (e.g., jammy) consistency. Jam-like filling 102 may have a water activity of less than 0.65. In some examples, the water activity of jam-like filling 102 may range from about 0.5 to about 0.6. For example, the water activity of jam-like filling 102 may range from about 0.51 to about 0.54, from about 0.50 to about 0.57, from about 0.52 to about 0.58, from 0.53 to 0.56, or from 0.57 to 0.59. In at least one example, the water activity of jam-like filling 102 may be about 0.55. Another critical parameter in obtaining a jam-like filling material according to the present disclosure includes heat treating (e.g., cooking) the filling material composition. In aspects of the present disclosure, a cooking process may be used to achieve the desired jam-like properties of the filling of first layer 102. The cooking temperature and cooking time may affect the solids content, moisture content and gelatinization of the texturizing agent in the jam-like filling material. Therefore, the cooking temperature and cooking time are critical in achieving a suitable texture of jam-like filling 102. The temperature during the cooking process may vary based on the texturizing agent used in the filling composition. In at least one example, a jam-like filling material composition comprising various jam-like filling ingredients (e.g., raw materials) described above may be combined and heated to a temperature ranging from about 110° C to about 130°C. In some examples, a jam- like filling material composition comprising various jam-like filling ingredients (e.g., raw materials) described above may be combined and heated to a temperature greater than about 115° C for a suitable period of time to obtain a desirable jam-like - 14 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 consistency. The jam-like filling material composition may be cooked until an appropriate solids content is reached, which may typically be about 75 wt% to about 85 wt%. Further, the duration of heat treating or cooking, may vary based on the scale of treatment. In some examples, the cooking time may be at least 1 minute. Exemplary cooking times may range from about 2 minutes to about 5 minutes, from about 5 minutes to about 10 minutes, from about 4 minutes to about 12 minutes, and from about 8 minutes to about 15 minutes. The jam-like filling ingredients that are subjected to the cooking process may include a saccharide syrup and a texturizing agent. A food acid may be excluded from the cooking process and may be added in a later step. In some examples, the cooking process may be carried out under agitation. In at least one example, one or more saccharide syrups may be combined with a texturizing agent and heated to a temperature between about 118° C and about 120 ° C. In certain examples, the texturizing agent may be hydrated (e.g., wetted) by dissolving in a solution, such as water, prior to the cooking step. Following the hydration step, the texturizing agent may be mixed with a saccharide syrup and then cooked as described above. Next, the mixture may be cooled to below 85 ° C and the food acid, colorant, and flavoring may be added. In another example, all of the ingredients except a food acid may be combined and heated, with the food acid being added later in the cooking process to adjust / lower the pH prior to cooling. In some examples, heating the mixture of filling material ingredients may occur in multiple steps such as, for example, a series of heating steps. Some examples herein may include a cooling process that may be performed after the cooking process in multiple steps. For example, the mixture of filling material ingredients may be cooled to a first temperature in an initial cooling step after the cooking process has occurred and then may be further cooled following the addition of a food acid to the filling composition to mitigate further thermal degradation. By way of example, a jam-like filling of the present disclosure may be prepared using pectin as a texturizing agent. The pectin may be a slow-set, high methoxyl pectin. The pectin texturizing agent may be hydrated prior to combining with a saccharide syrup. In particular, the pectin may be dissolved in water to form a pectin solution. Hydrating the pectin to provide a fully hydrated pectin in the form of a pectin solution may aid in achieving proper gel strength. After the pectin is hydrated, the pectin solution may undergo mixing with the saccharide syrup. The mixture of - 15 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 pectin and saccharide syrup may be heated (e.g., cooked) to a temperature of about 120 ° C. After cooking the mixture of pectin and saccharide syrup, the mixture may be cooled. Subsequently, a food acid may be added. The food acid may be incorporated in the form of a buffered citric acid solution. The food acid solution may be added to adjust the pH of the mixture to a pH of about 2 to about 2.5. After a pH in the range of about 2.0 to about 2.5 is obtained, colorant and flavoring may be added to the jam-like filling material. Second layer 104, which surrounds first layer 102, may comprise a chewy confectionery component (e.g., chewy confectionery material). Exemplary chewy confectionery components may include, but are not limited to, chewy candy, toffee, and taffy. Accordingly, second layer 104 may also be referred to herein as a chewy confectionery layer 104. Chewy confectionery layer 104 may include at least sugar (e.g., sucrose) and glucose syrup (e.g., corn syrup). Chewy confectionery layer 104 may also include a hydrocolloid. Hydrocolloids suitable for use in the chewy confectionery layer 104 include, but are not limited to, starch, gelatin, pectin, egg white, agar, gellan, alginates, sodium alginate, calcium alginate, carrageenans, guar gum, locust gum, tara gum, gum arabic, ghatti gum, xanthan gum, tamarind gum, and the like. The hydrocolloid may act as a texturizing agent or a gelling agent, assisting in achieving the desired chewy texture of the chewy confectionery component. In at least one example, a combination of hydrocolloids may be used. In some examples, the hydrocolloid in the chewy confectionery layer 104 may include a starch. The starch may be a modified starch or an unmodified starch. In other examples, the hydrocolloid in the chewy confectionery layer 104 may include pectin. A hydrocolloid may be present in the chewy confectionery layer in an amount of about 0.1% to about 10% by weight. In some aspects of the present disclosure, a chewy confectionery component (e.g., chewy confectionery layer 104) may further comprise one or more of water, fat, icing sugar, additional sweeteners (e.g., artificial and natural sweeteners), flavor enhancers, food acids, flavorant (e.g., artificial or natural flavorings), colorants, fruit juices, and / or other additives typically used in the production of chewy confectionery products as desired. Suitable fats may include, but are not limited to, shea butter fat, modified and unmodified palm oil, palm kernel oil, coconut oil, soybean oil, and cottonseed oil. Suitable food acids may include, but - 16 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 are not limited to, citric acid (e.g., citric acid monohydrate), tartaric acid, acetic acid, lactic acid, malic acid, and phosphoric acid. Chewy confectionery layer 104 may have a water activity that is suitable for maintaining a chewy texture. Chewy confectionery layer 104 may have a water activity of less than 0.65. In some examples, chewy confectionery layer 104 may have a water activity ranging from about 0.5 to about 0.6. For example, the water activity of chewy confectionery layer 104 may range from about 0.51 to about 0.54, from about 0.50 to about 0.57, from about 0.52 to about 0.58, from 0.53 to 0.56, or from 0.57 to 0.59. In at least one example, the water activity of chewy confectionery layer 104 may be about 0.55. In some examples of the present disclosure, the water activity of the chewy confectionery component (e.g., chewy confectionery layer 104) is substantially the same as the water activity of the jam-like filling (e.g., jam-like filling 102). In these examples, jam-like filling 102 and chewy confectionery layer 104 may be formulated to have water activities that prevent moisture migration between the layers. For example, the water activity of jam-like filling 102 and the water activity of chewy confectionery layer 104 may each range from about 0.5 to about 0.6. In some examples, the water activity of third layer 106, which is adjacent to chewy confectionery layer 104 may also be close to the water activity of chewy confectionery layer 104. In some embodiments, chewy confectionery layer 104 may have a moisture content of from about 4.5 wt% to about 5.5 wt%. For example, chewy confectionery layer 104 may have a moisture content of about 5 wt.%. Chewy confectionery layer 104 may constitute a single layer having both an amorphous phase and a crystalline phase. In particular, chewy confectionery layer 104 may include two different phases of sugar. The crystalline phase may constitute a solid sugar phase characterized by the presence of sugar crystals and the amorphous phase may constitute a liquid non-crystalline sugar phase. A confectionery component that has both an amorphous phase and a crystalline phase may have a certain amount of amorphous phase and a certain amount of crystalline phase (i.e. amount of crystallization). Without being bound by theory, it is believed that achieving a proportional amount of crystalline and amorphous phase allows the chewy confectionery component to have desirable shape stable properties upon formation. In aspects of the present disclosure, the chewy confectionery component (e.g., chewy confectionery layer 104) may have a greater amount of crystalline - 17 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 phase than conventional chewy confectionery products. For instance, rather than having a semi-crystalline / semi-amorphous phase, the chewy confectionery layer as disclosed herein may be in a highly crystalline phase when formed. Thus, the chewy confectionery layer will not be totally crystalline, but more than half of the chewy confectionery layer will be in a crystalline phase. In aspects of the present disclosure, chewy confectionery layer 104 may be less than fully crystallized and more than partially crystallized. Chewy confectionery layer 104 may have a specific ratio of amorphous to crystalline phase. In some examples, chewy confectionery layer 104 may have a ratio (e.g., weight ratio) of amorphous phase to crystalline phase ranging from about 30:70 to about 40:60, such that the weight ratio is between 30:70 to 40:60. Stated another way, the proportion of the amorphous phase in chewy confectionery layer 104 may range from about 30% to about 40%, such as from about 30% to about 32%, from about 33% to about 35%, from about 36% to about 38%, or from about 39% to about 40%. The proportion of the crystalline phase in chewy confectionery layer 104 may range from about 60% to about 70%, such as from about 60% to about 62%, from about 63% to about 65%, from about 66% to about 68%, or from about 69% to about 70%. Achieving a suitable proportional amount of crystalline and amorphous phase for chewy confectionery layer 104 allows for immediate application of a sugar or polyol shell. If a chewy confectionery layer has a ratio of amorphous phase to crystalline phase outside of the range disclosed herein, the chewy confectionery layer may be found to be unstable and to exhibit cold flow, which refers to an irreversible dimensional change (e.g., deformation) that takes place in a material under ambient conditions. It has been found that the amount of sugar crystals present assists in providing yield stress in order to prevent cold flow. Thus, chewy confectionery layer 104 may have at least 60% crystalline phase to support the shape stability and prevent cold flow. Third layer 106, which surrounds second layer 104, may be a hard shell layer. The hard shell may be formed from a sugar-based coating. Alternatively, the hard shell may be formed from a polyol-based coating. One or more coats of a sugar or polyol syrup may be used to form third layer 106. Exemplary sugar syrups may include, but are not limited to, sucrose and glucose (e.g., dextrose). Exemplary polyol syrups may include, but are not limited to, xylitol, erythritol, maltitol, mannitol and isomalt. Upon drying of the coating applied to chewy confectionery layer 104, - 18 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 third layer 106 may have a crunchy or crispy texture. Accordingly, third layer 106 may also be referred to herein as a crispy outer shell 106. A coating used for crispy outer shell 106 may also comprise additives, such as a colorant, a flavorant, a binder, and a high intensity sweetener. In at least some examples herein, a hard panning process may be used to form crispy outer shell 106. Crispy outer shell 106 may be formed from application of a single hard coating layer onto chewy confectionery layer 104 or a plurality of hard coating layers. Crispy outer shell 106 may provide physical crush / compression strength to confectionery product 100 by reducing its deformity and breakage characteristics. Although not depicted in FIG.1, in some examples confectionery product 100 may have a polishing coat or layer. Multilayered confectionery products disclosed herein may have a polishing coat on the outer surface. For example, confectionery product 100 may have a polishing coat on top of crispy outer shell 106. Exemplary polishing coat materials (e.g., polishing agent) may include a wax (e.g., carnauba wax, beeswax, etc.) or shellac. Further, in some examples, a polishing coat may also include a colorant. Some multilayered confectionery products of the present disclosure may be free from a polishing coat. Each layer of the multilayered confectionery products according to the present disclosure may include one or more additive ingredients, such as flavorants, colorants, whiteners, opacifiers, food acids, buffering agents, high intensity sweeteners (e.g., natural and / or artificial high intensity sweeteners), sensates, as well as any other ingredients (e.g., emulsifiers, humectants, binders, actives, etc.) that may be used to contribute to a multisensory consumption experience provided by the layers. Such ingredients may be included in any one of the jam-like filling, chewy confectionery, and crispy outer shell layers, or any combination thereof. For example, certain additives may be included in only one of the layers (e.g., jam-like filling) or only two of the layers (e.g., jam-like filling and chewy confectionery layer). Certain additives may be included in all three of the layers, but in different amounts. In some embodiments, each layer may comprise a colorant, and more particularly a different colorant to provide various color and / or shade combinations. A multilayered confectionery product layer (e.g., jam-like filling, chewy confectionery layer, or crispy outer shell) may include one or more colorants in an amount suitable to provide a desired color. In at least one embodiment, individual pieces of the multilayered confectionery product may be formulated to have a specific combination - 19 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 of three colors provided by each layer. A plurality of pieces may be packaged together to provide an assortment of individual pieces having a different color combination per piece. Suitable colorants may include artificial colorants, natural colorants, and combinations thereof. For example, colorants may include FD&C-type dyes and lakes, fruit and vegetable extracts, and combinations thereof. By way of example, the jam-like filling may have a first color, the chewy confectionery layer may have a second color, and the crispy outer shell may have a third color. In some examples, a color change may be observed during chewing of the multilayered confectionery product. For example, a multilayered confectionery product having a yellow jam-like filling and a blue chewy confectionery layer surrounding the filling, may display a green color upon chewing as a result of the yellow and blue colored layers mixing. In some embodiments, one or more flavorants may be included in any one of the layers of the multilayered confectionery product. For example, a flavorant may be included in each of the jam-like filling, chewy confectionery layer, and crispy outer shell. In at least one embodiment, the same flavorant or same combination of flavorants may be included in each layer. In at least one embodiment, a different flavorant or different combination of flavorants may be included in each layer. In some embodiments, a flavorant may only be included in one of out of the three layers or in two out of the three layers. The one or more flavorants may be included in an amount suitable to provide the desired flavor and / or flavor profile throughout consumption of the multilayered chewy confectionery product. The flavorant or flavor used in the multilayered confectionery products may include any natural or synthetic oil and / or flavor that is commonly known in the art. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion. In some aspects of the present disclosure, the multilayered confectionery product may be a fruity confection. A fruity multilayered confectionery product as disclosed herein may have a fruity flavor profile. Accordingly, a fruity flavor may be provided in one or more of the three layers (e.g., jam-like filling, chewy confectionery layer, and / or crispy outer shell). In some embodiments, a fruity flavor may be provided in each layer. Examples of suitable artificial, natural or synthetic fruit flavors may include, but are not limited to, vanilla, caramel, banana, cocoa, and citrus oil, including lemon, orange, grape, tangerine, lime and grapefruit and fruit essences including apple, pear, peach, strawberry, raspberry, blackberry, cherry, - 20 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 plum, pineapple, melon, apricot, mango and so forth. Flavorants may also include any suitable pastes, powders and extracts of fruits and / or vegetables. Flavorants used herein may be encapsulated or non-encapsulated. For example, an encapsulated flavorant may be used to increase or decrease the flavor release rate. In at least one embodiment, multilayered confectionery products may have complementary colorant and flavorant combinations. In these embodiments, the flavor provided by the confectionery layer may correspond to the color displayed by the layer. For example, a confectionery layer that has a lemon flavor may also have a corresponding yellow color provided by a suitable yellow colorant. A confectionery layer that has a cherry flavor may also have a corresponding red color provided by a suitable red colorant. A confectionery layer that has a grape flavor may also have a corresponding purple color provided by one or more suitable colorants. Multilayered confectionery products disclosed herein may also provide a contrast in pH amongst the three different confectionery layers. Each of the confectionery layers (e.g., jam-like filling, chewy confectionery layer, and crispy outer shell) may have a pH level (e.g., pH value). By way of example, the jam-like filling may have a first pH, the chewy confectionery layer may have a second pH, and the crispy outer shell may have a third pH. In some embodiments, at least one of the confectionery layers may have a different pH from the other confectionery layers. In some aspects of the present disclosure, at least two of the confectionery layers may have different pH values. In at least one embodiment, all three of the confectionery layers may have different pH levels. The pH level of each of the confectionery layers may be effected by the presence or absence of acid present in the layer. Thus, multilayered confectionery products of the present disclosure (e.g., confectionery product 100) may be capable of providing a contrast in acidity amongst the three different confectionery layers. In some embodiments, the pH of the jam-like filling (e.g., first layer 102) may be different from the pH of the chewy confectionery layer (e.g., second layer 104) and the pH of the crispy outer shell (e.g., third layer 106). For example, the jam- like filling may have a lower pH than the other confectionery layers. In other words, the jam-like filling may be more acidic than the other confectionery layers. In some cases where the chewy confectionery layer has a higher pH than the jam-like filling, the chewy confectionery layer may still have a lower pH than the crispy outer shell. In other examples, the chewy confectionery layer (e.g., second layer 104) may have - 21 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 a lower pH, and may thus be more acidic, than the jam-like filling (e.g., first layer 102). Suitable food acids that may be included in any one of the three confectionery layers may include, but are not limited to, acetic acid, adipic acid, ascorbic acid, citric acid, fumaric acid, lactic acid, sorbic acid, tartaric acid, phosphoric acid, acid compositions derived from fruit juices or extracts or concentrates, sodium acid phosphate, sodium acid sulfate, gluconic acid, glucono- delta-lactone, or combinations thereof. Food acid salts may also be included. In some examples, citric acid, malic, or a combination thereof may be used as the food acid in a layer of the multilayered confectionery product (e.g., jam-like filling, chewy confectionery layer, and / or crispy outer shell). The amount of food acid may vary amongst the confectionery layers. For example, one of the confectionery layers may include a higher concentration of food acid than the other confectionery layers. A preferred pH of an acidic layer from the multilayered chewy confectionery product may be a pH of about 4.5 or less. For example, one or more of the confectionery layers may have a pH of from about 2.0 to about 4.0, from about 3.0 to about 3.8, from about 2.2 to about 2.9, from about 2.1 to about 3.5, from about 2.5 to about 3.9, or from about 2.6 to about 3.2. In at least one example, jam-like filling 102 may have a pH of about 2.0 to about 2.5, chewy confectionery layer 104 may have a pH of about 3.5 to about 4, and crispy outer shell 106 may have a pH of about 4 to about 4.5. Multilayered chewy confectionery products of the present disclosure that provide for a contrast in acidity or variation in pH level amongst the three different confectionery layers may provide a unique taste experience throughout consumption. Confectionery layers that are more acidic may be associated with a sour and / or tart taste. Accordingly, a change or difference in pH between one or more of the confectionery layers may cause a user to perceive an increasingly more tart and / or sour taste upon contact with the different layers during chewing. Alternatively, some embodiments may cause a user to perceive an increasingly less tart and / or sour taste upon contact with the different layers of the multilayered chewy confectionery product during chewing. In some embodiments, a variation or difference in pH between one or more of the confectionery layers may result in the perception of a change in taste from sweet to sour or from sour to sweet during consumption. - 22 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 In at least one embodiment, one or more layers of the multilayered chewy confectionery product may include a buffering agent. A buffering agent may be used to maintain a desired pH of the confectionery layer. Suitable buffering agents may include an alkali metal carbonate, an alkali metal bicarbonate, an alkaline earth metal carbonate, an alkali metal citrate or an alkali metal phosphate, or any mixture thereof. Multilayered chewy confectionery products of the present disclosure may be prepared through a series of processing steps. Each component of the multilayered confectionery product may be prepared separately, prior to subsequent combination and formation. FIG.2 depicts an exemplary method 200 of preparing a multilayered chewy confectionery product, according to one or more aspects of the present disclosure. Method 200 may be used to prepare confectionery product 100. Step 210 includes preparing jam-like filling 102. As discussed above, jam-like filling 102 may be prepared from the following combination of ingredients: a saccharide syrup, texturizing agent, a food acid, colorant, and flavoring. As shown in FIG.2, preparing a jam-like filling according to the present disclosure may include each of the following steps: cooking a mixture of saccharide syrup and a texturizing agent to a solids content of about 75 wt% to about 85 wt%; cooling the mixture; adding a food acid to achieve or maintain a suitable pH level; and adding colorant and flavoring. In some examples, the texturizing agent may include pectin. An exemplary texturizing agent that may be used to prepare jam-like filling 102 is a slow-set, high methoxyl pectin having a degree of esterification ranging from about 50% to about 70%. In certain examples, the texturizing agent (e.g., pectin) may be hydrated in an initial step to obtain optimal functionality prior to combining with other ingredients. Therefore, in some examples, before forming a mixture of saccharide syrup and a texturizing agent and subsequently cooking the mixture, the texturizing agent may be hydrated. Next, the texturizing agent and the saccharide syrup may be mixed together and the resultant mixture may be thermally processed to achieve gelatinization of the texturizing agent and a desired solids / moisture content. For example, the mixture of texturizing agent and saccharide syrup may be cooked under suitable time and temperature conditions to achieve a solids content of about 75 wt% to about 85 wt%. In some examples, the mixture of texturizing agent and saccharide syrup may be thermally processed at a temperature ranging from about - 23 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 110°C to about 130°C. In at least one example, the mixture of texturizing agent and saccharide syrup may be thermally processed at a temperature ranging from about 118°C to about 120°C. In a subsequent step, a food acid may be added to the mixture. An exemplary food acid may include citric acid, malic acid, tartaric acid, and / or lactic acid. In at least one example, the food acid may be added to the mixture as a buffered acid (e.g., buffered citric acid). In examples where the texturizing agent includes pectin, a predetermined amount of a buffered food acid, such as buffered citric acid, may be incorporated. In these examples, the buffered food acid may be added in an amount that is suitable for facilitating comprehensive pectin cross-linking. The mixture forming jam-like filling 102 may also undergo a cooling process to mitigate further thermal degradation. In some examples herein, the cooling may occur prior to adding the food acid. In other examples, the cooling may occur after addition of the food acid. Further, in some embodiments, additional ingredients, such as colorant and flavoring may be introduced to mixture during the final step(s) of preparing jam-like filling 102. In some embodiments, after the cooking process during step 210, the other processing steps may occur in any order. Further, in certain embodiments, the processes / steps shown in FIG.2 for step 210 may be conducted concurrently. For example, the colorant and flavoring may be added with the food acid or the additional ingredients may be added as the mixture is cooled. Further, in some examples, any or all of the steps shown in FIG.2 for step 210 may be conducted under agitation / stirring. In some embodiments, step 210 may include additional steps for preparing a jam-like filling that are not depicted in FIG.2. For instance, after jam- like filling 102 is prepared and prior to the subsequent processing steps to form confectionery product 100, jam-like filling 102 may be held at a temperature of about 65°C with a viscosity of about 45,000 cps. This viscosity and temperature may be suitable for allowing circulation of jam-like filling 102 in pipes and enable processability of the jam-like filling material. In at least one embodiment, step 210 may be modified to omit a step shown in FIG.2. Step 220 includes preparing a chewy confectionery mass that forms chewy confectionery layer 104. The chewy confectionery component (e.g., chewy confectionery layer 104) may be processed by combining sucrose, glucose syrup, and a hydrocolloid, as well as other desirable chewy confectionery ingredients (e.g., fat, colorant, flavorant, etc.) and heating to a temperature of from about 125 ° C to - 24 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 about 145° C. The chewy confectionery component may be processed to achieve a suitable proportion of crystalline to amorphous phase as described above. In some embodiments, step 220 may include a series of processing steps or stages. The processing stages of step 220 may include an initial cooking phase, a cooling and crystallization process, and a tempering process. Each of the stages may be conducted sequentially. In the initial cooking phase, a mixture of sucrose and glucose syrup may be thermally processed at a temperature that is suitable for achieving a desired moisture content. The syrup mixture may also include a hydrocolloid. In some examples, a sucrose and glucose syrup mixture may be cooked at a temperature ranging from about 125 ° C to about 145° C. In particular, the sucrose and glucose syrup mixture may be thermally processed to a temperature ranging from about 135 ° C to about 145° C. Reaching a temperature within this range during the cooking phase may be critical to achieving a moisture content of about 5%. Next, following the cooking phase, the cooked syrup may undergo a cooling process to form a chewy confectionery mass. The cooked syrup may be cooled using any conventional means for cooling. Cooling of the cooked syrup mixture may be conducted as a controlled cooling process. In some examples, cooling of the chewy confectionery mass may be controlled by the temperature of the cooling air. During the cooling process, a nucleation process may be initiated, such that cooling and crystallization occur concurrently. For example, subjecting the cooked syrup to a controlled cooling process initiates nucleation of sucrose crystals, which may result in significant crystallization of the sucrose present in the cooked syrup. The initiation of proper crystallization nucleation during the cooling process may be critical to achieving desired crystallization of the chewy confectionery layer. Upon completion of the cooling and crystallization process in step 220, a high amount of sucrose present in the resulting chewy confectionery mass may be crystallized. In some examples, at least 70% of the sucrose present in the chewy confectionery mass may be crystallized to yield a highly crystalline phase of the chewy confectionery layer as discussed above. Next, the highly crystallized chewy confectionery mass may be subsequently subjected to a tempering process. In some examples, a conventional tempering process may be used to temper the chewy confectionery mass. Tempering the chewy confectionery mass may be critical in obtaining a consistency of the chewy confectionery mass that is suitable for - 25 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 subsequent forming operations. Once properly tempered, the chewy confectionery mass may be formed into chewy confectionery layer 104 of confectionery product 100 in the subsequent processing steps in method 200. In some examples, step 220 may include additional steps for preparing a chewy confectionery layer that are not depicted in FIG.2. In step 230, jam-like filling 102 and the chewy confectionery mass that forms chewy confectionery layer 104 are combined. Integration of jam-like filling 102 into the chewy confectionery mass may be performed using a center-fill technique. Exemplary center-fill techniques may include, but are not limited to, co-extrusion, co- deposition, and injection. In some embodiments, the jam-like filling component and the chewy confectionery component may be combined by any suitable co-extrusion method, to produce a jam-like filling completely surrounded by a chewy confectionery component. In some examples, the co-extrusion process may utilize a nozzle-in-tube configuration. In these examples, jam-like filling 102 prepared in step 210 may be precisely pumped into the central cavity of the chewy confectionery mass prepared in step 220 at the extruder outlet. In at least one example, the chewy confectionery mass prepared in step 220 may be extruded through an outer tube to form a tubular rope of chewy confectionery layer 104 and jam-like filling 102 prepared in step 210 may be pumped through a nozzle disposed within the outer tube to fill the void created upon formation of the tubular rope of chewy confectionery layer 104. Thus, jam-like filling 102 may be simultaneously extruded into the hollow center of the tubular chewy confectionery mass. In particular, jam-like filling 102 may be fed via a pump into the hollow interior of the chewy confectionery mass rope of chewy confectionery layer 104 at a rate sufficient to fill the void produced in a chewy confectionery mass rope of chewy confectionery layer 104 as it is extruded. During the combining (e.g., co-extrusion) process, the flow rates of both jam-like filling 102 and the chewy confectionery mass prepared in step 220 may be precisely controlled to maintain a desired ratio of chewy confectionery mass to filling. In some examples, a flow regulation device, such as a controller and / or flow regulator may be used to control and / or adjust the flow rate of the chewy confectionery mass prepared in step 220 and / or jam-like filling 102 during co- extrusion. For example, the flow rate of the jam-like filling may be controlled relative to the flow rate of the chewy confectionery mass to provide a continuous center-filled rope with minimal variation in weight, volume, and / or dimension. In at least one - 26 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 example, the inner portion (jam-like filling 102) may constitute up to 30% by weight of the center-filled confectionery relative to the outer, surrounding portion (chewy confectionery layer 104) upon exiting the extruder. In step 230, the ratio of jam-like filling 102 to the chewy confectionery mass that forms chewy confectionery layer 104 may range from about 10:90 to about 30:70. In addition to flow rate, other parameters, such as temperature and viscosity, may be controlled during co- extrusion. In some examples, jam-like filling 102 may have a temperature of about 65°C and a viscosity of about 45,000 cps upon entry into the co-extrusion process of step 230. In step 240, after exiting the extruder, the filled chewy confectionery component containing the jam-like filling may be sized, shaped, and / or formed into confectionery pieces. The confectionery pieces formed in step 240 may include chewy confectionery layer 104 completely surrounding jam-like filling 102. Next, in step 250, the hard shell layer (e.g., crispy outer shell 106) may be applied to the confectionery pieces using a coating (e.g., pan coating) process. In some examples, crispy outer shell 106 may be applied to the confectionery pieces formed in step 240 using a hard panning process. The formation of a chewy confectionery layer having a proportional amount of crystalline phase to amorphous phase during processing allows for the immediate application of the hard outer coating layer. As such, a hard shell outer coating comprising sugar syrup or polyol syrup as well as other optional ingredients (e.g., colorant and / or flavorant) may be applied to the confectionery pieces having a jam-like filling and a chewy confectionery layer surrounding the jam-like filling, using a hard panning process. The hard panned coating may be applied under conditions that do not result in a brittle, hardened shell upon drying. The hard shell outer coating may be applied to the confectionery pieces having a jam-like filling and a chewy confectionery layer surrounding the jam-like filling less than 1 hour after formation, such as e.g., less than 30 minutes, less than 15 minutes, less than 10 minutes, less than 5 minutes, less than 2 minutes, or within seconds after formation (e.g., as the confectionery pieces are cut). In some examples, step 250 may be performed immediately after step 240. Advantageously, the process of the present disclosure may allow for the confectionery pieces to be coated as they exit the formation equipment without having to be stored or subjected to a holding period between formation and coating. Multilayered chewy confectionery products as disclosed herein may include a jam-like filling in an amount of about 10-20% by weight, a chewy - 27 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 confectionery component (surrounding the jam-like filling) in an amount of about 50- 75%, and an outer crunchy sugar or polyol shell in an amount of about 15-30% by weight. In at least one example, confectionery product 100 may be comprised of about 15 wt% jam-like filling 102, about 70 wt% chewy confectionery layer 104, and about 15 wt% crispy outer shell 106. In some embodiments, after the hard shell outer coating is applied, a polishing coat may be applied over the hard shell (e.g., crispy outer shell 106) layer. For example, a polish coating may be applied to the outer surface of the hard shell coating. Further, in at least one embodiment, an edible ink or marking may be applied to the surface of multilayered chewy confectionery pieces. For example, after the coated multilayered confectionery pieces are formed an indicia (e.g., various letters, numbers, or other symbols or patterns) may be printed thereon before or after application of a polish coating. In embodiments, in which a polishing coat and / or printed indicia are applied to the outer surface of the crispy outer shell layer, a plurality of multilayered confectionery pieces may be packaged together after application of the polishing coat and / or printed indicia. In some examples, a plurality of multilayered confectionery pieces may be packaged together directly after application of the hard shell outer coating. The present disclosure provides for multilayered chewy confectionery pieces that do not require a first wrapper. Accordingly, individual confectionery pieces disclosed herein are not individually wrapped. Further, when a plurality of multilayered confectionery pieces are packaged, they are not encased by two different wrappers, such as a first wrapper that is surrounded by a second wrapper. For instance, rather than being packaged in the form of a roll of candy pieces that have a first wrapper and a second outer wrapper, a plurality of the multilayered confectionery pieces may be packaged together in a single outer packaging. In some examples, the multilayered chewy confectionery product (e.g., confectionery product 100) may have a rounded shape. For example, confectionery product 100 may have a lentil shape or a spheroidal shape. In at least one example, confectionery product 100 may have an oval shape. Confectionery product 100 may have a weight ranging from about 2 grams to about 5 grams. For example, a weight of the confectionery product 100 may range from about 2 grams to about 2.5 grams, from about 2 grams to about 4 grams, from about 2.5 grams to about 4.5 grams, from about 3 grams to about 4 grams, from about 3 grams to about 5 grams, from - 28 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 about 3.5 grams to about 4.2 grams, from about 3.4 grams to about 4.7 grams, or from about 2.1 grams to about 3 grams. Confectionery product 100 may have a length ranging from about 2.5 cm to about 6 cm. Other shapes and sizes may also be envisioned. Multilayered chewy confectionery products of the present disclosure may be processed to have three texturally distinct layers of a jam-like filling, a chewy confectionery material completely surrounding the jam-like filling, and an outer crunchy sugar or polyol shell completely surrounding the chewy confectionery material. Each of the layers may be directly adjacent to the surrounding layer with no additional layers or coatings in between. It should be appreciated that in the above description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects. This method of disclosure, however, is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single foregoing disclosed embodiment. Thus, the claims following the Detailed Description are hereby expressly incorporated into this Detailed Description, with each claim standing on its own as a separate embodiment of this invention. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those skilled in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination. Thus, while certain embodiments have been described, those skilled in the art will recognize that other and further modifications may be made thereto without departing from the spirit of the invention, and it is intended to claim all such changes and modifications as falling within the scope of the invention. For example, functionality may be added or deleted from the block diagrams and operations may be interchanged among functional blocks. Steps may be added or deleted to methods described within the scope of the present invention. - 29 - Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 The above disclosed subject matter is to be considered illustrative, and not restrictive, and the appended claims are intended to cover all such modifications, enhancements, and other implementations, which fall within the true spirit and scope of the present disclosure. Thus, to the maximum extent allowed by law, the scope of the present disclosure is to be determined by the broadest permissible interpretation of the following claims and their equivalents, and shall not be restricted or limited by the foregoing detailed description. While various implementations of the disclosure have been described, it will be apparent to those of ordinary skill in the art that many more implementations are possible within the scope of the disclosure. Accordingly, the disclosure is not to be restricted except in light of the attached claims and their equivalents. - 30 -

Claims

Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 CLAIMS What is claimed is:

1. A multilayered confectionery product comprising: a first layer containing a jam-like filling material comprising a texturizing agent; a second layer surrounding the first layer and containing a chewy confectionery material, the chewy confectionery material having both an amorphous phase and a crystalline phase in a ratio that is suitable for maintaining shape stable properties; and a third layer in the form of an outer hard sugar or polyol shell surrounding the second layer containing the chewy confectionery material.

2. The multilayered confectionery product of claim 1, wherein the third layer is formed around the chewy confectionery material by a hard panned coating process immediately following formation of the second layer surrounding the first layer.

3. The multilayered confectionery product of claim 1, wherein each of the first, second, and third layers has a pH value and wherein the pH value of at least one of the first, second, and third layers is different from the pH value of another one of the first, second, and third layers.

4. The multilayered confectionery product of claim 1, wherein the product is configured to provide a change in pH between at least two of the three layers.

5. The multilayered confectionery product of claim 3, wherein the pH value of the second layer is different from the pH value of the first layer.

6. The multilayered confectionery product of claim 5, wherein the pH value of the second layer is greater than the pH value of the first layer.

7. The multilayered confectionery product of claim 3, wherein the pH value of the third layer is different from the pH value of the second layer. - 31 -Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 8. The multilayered confectionery product of claim 1 wherein the jam-like filling material has a pH ranging from about 2.0 to about 2.

5.

9. The multilayered confectionery product of claim 1, wherein the jam-like filling material has a water activity value in a range from about 0.5 to about 0.

6.

10. The multilayered confectionery product of claim 1, wherein the texturizing agent is a high methoxyl pectin.

11. The multilayered confectionery product of claim 9, wherein the high methoxyl pectin has a degree of esterification ranging from about 55% to about 70%.

12. The multilayered confectionery product of claim 1, wherein the ratio of amorphous phase to crystalline phase is from about 30:70 to about 40:

60.

13. A method of preparing a multilayered confectionery product comprising: preparing a jam-like filling material comprising a texturizing agent; preparing a chewy confectionery material having a ratio of amorphous phase to crystalline phase ranging from about 30:70 to about 40:60; combining the jam-like filling material and the chewy confectionery material through co-extrusion to obtain a confectionery rope of the chewy confectionery material surrounding the jam-like filling material; forming the confectionery rope into individual confectionery pieces having a chewy confectionery layer surrounding the jam-like filling material; and coating the confectionery pieces with a sugar syrup or a polyol syrup.

14. The method of claim 13, wherein coating the confectionery pieces forms an outer hard shell surrounding the chewy confectionery layer. - 32 -Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 15. The method of claim 13, wherein coating the confectionery pieces is performed within seconds after the confectionery pieces are formed.

16. The method of claim 13, wherein preparing the jam-like filling material includes: cooking a mixture of a saccharide syrup and the texturizing agent to obtain a solids content of about 75 wt% to about 85 wt%; cooling the mixture of the saccharide syrup and the texturizing agent; and adding a food acid to achieve a pH level of about 2.0 to about 2.

5.

17. The method of claim 16, wherein the texturing agent includes pectin.

18. The method of claim 17, wherein cooking is performed at a temperature ranging from about 118°C to about 120°C.

19. The method of claim 13, wherein the jam-like filling material is processed to have a viscosity ranging from about 40,000 centipoise to about 45,000 centipoise at 65°C prior to combining with the chewy confectionery material.

20. The method of claim 13, wherein preparing the chewy confectionery material includes: cooking a mixture of sucrose syrup and glucose syrup at a temperature ranging from about 125 °C to about 145°C; cooling the cooked syrup mixture to form a confectionery mass; and tempering the confectionery mass.

21. The method of claim 20, wherein cooling the cooked syrup mixture occurs with a crystallization process.

22. The method of claim 13, wherein the combining the jam-like filling material and the chewy confectionery material through co-extrusion includes - 33 -Attorney Docket No.: 00307-0133-00304 Mars Ref.: MARS / P / 386885 / WO / SEC / 1 regulating a flow rate of at least one of the jam-like filling material and the chewy confectionery material. - 34 -

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