Biovail Technologies Ltd.

Biovail Corporation International

Peter King

Subraman R Cherukuri

Robert K Yang

Claude Bayard

Supapong Siris

Matthew J Strait

T Victor Oh

Martin K Schaller

Tommy L Chau

Sambasiva Ghanta

Aradhana Sasan

Amrik Khurana

Paul Croushorn

Khoa Nguyen

David M Teale

Francisco Zamudio-Tena

The invention provides an uncooked, unspun intimately mixed confectionery composition having sufficient internal cohesively to be handled without losing its integrity as a mass, said composition being substantially free of unbound water and having substantially no phase separation of moisture, containing:(i) a saccharide based component; (ii) a hydrated hydrobinding component having a water activity substantially less than about 0.75, in combination with a humectant, and a (iii) fat component having a melting point substantially in the range of about 28 to about 45 degrees centigrade for providing a soft yet substantially unsticky chew texture for the composition.

Positive hydration method of preparing confectionery and the resulting product

A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.

Positive hydration method of preparing confectionery and product therefrom

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Herndon, VA, United States of America

Peter King