Warner-lambert Company

Kraft Foods Global Brands LLC

Cadbury Adams Usa, LLC

Anthony John Bell

Jean-Marie Jordan

Wendy Deisseroth

Jesse John Kiefer

Michael J Killeen

Steven Faust

Daniel J Streit

The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils. As a result of the present invention, improved hard confectionery products are provided which have a substantial reduction in the unpleasant organoleptic sensations associated with the functional ingredients upon release of the functional ingredient from the confection in the oral cavity.

Taste modified hard confectionery compositions containing functional ingredients

Center fill chewing gum compositions containing an effective amount of at least one stanol compound sufficient to provide a positive cholesterol effect in a warm-blooded animal including humans.

Cholesterol reducing chewing gum composition and method of making the same

The present invention pertains to a method for preparing a hard candy containing from about 1% to about 35% fruit juice, by weight, which comprises the steps of (a) providing a vacuum cooker having a cooker coil, an atmospheric chamber, and a vacuum chamber; (b) forming a sugar syrup having a moisture content from about 0.1% to about 5%, by weight; (c) heating the sugar syrup in the cooker coil to cook the syrup; (d) passing the cooked sugar syrup from the cooker coil to the atmospheric chamber; (e) admixing fruit juice with the cooked sugar syrup in the atmospheric chamber to form a fruit juice-sugar syrup mixture; (f) passing the fruit juice-sugar syrup mixture from the atmospheric chamber to the vacuum chamber to remove excess water; and (g) removing the fruit juice-sugar syrup mixture from the vacuum chamber and forming the fruit juice-sugar mixture into desired shapes of hard candy. This invention also pertains to hard candy containing fruit juice prepared by the inventive method. This invention further pertains to an improved method for making hard candy containing an acidulant or a thermolabile component.

Delivery of fruit juice, acidulants, and labile components into cooked

The present invention pertains to a method for preparing a stable sweetening agent delivery system which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) at least one solid natural or artificial high intensity sweetening agent present in an amount from about 0.01% to about 50%, (b) an emulsifying agent present in an amount from about 0.5% to about 20%, and (c) polyvinyl acetate present in an amount from about 40% to about 93% and having a molecular weight range from about 2,000 to about 14,000, and (B) coating the sweetening agent with a polyvinyl acetate matrix coating and granulating the coated sweetening agent by a method which comprises the steps (a) melting and blending the polyvinyl acetate with the emulsifying agent and mixing the sweetening agent therein to form a homogeneous mixture in a heated mixing bowl containing a discharge valve in a Double Planetary Mixer, (b) transferring the mixing bowl containing the homogeneous mixture to a Direct Discharge System containing a hydraulic discharge platen, adapted to fit inside the mixing bowl, and hydraulically discharging the mixture from the mixing bowl through the discharge valve into an air and water cooled Hot Melt Granulator, (c) granulating the mixture into particles in the Hot Melt Granulator, (d) cooling and transferring the particles from the Hot Melt Granulator to an Oscillating Granulator by passing the particles through a Cyclone, and (e) granulating the particles in the Oscillating Granulator to a final desired particle size.

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Andover, NJ, United States of America

Anthony John Bell