Lifesavers LLC

Nabisco Brands, Inc.

Walter V Vink

Donald A Mackay

Andrew T Lombardo

Wayne J Puglia

Kanit J Patanasinth

Paul R Fronczkowski

Leonard Spooner

Richard W Deptula

Dominick R Friello

Subraman R Cherukuri

Kenneth J Klacik

Deborah G Aldrich

Marc Chrusch

Deborah Aldrich

Donald J Muskus

Shelf stable hard candy glass is made with a relatively high concentration of natural fruit juice and fruit juice solids.

Fruit juice based hard candy

A compressible soft tablet is provided which has organoleptic qualities of a baked confection, such as a cookie, cracker or wafer, and is formed of prebaked comestibles, such as graham crackers, shortbread or other types of flour-based crumbs or even unbaked raw materials, coated with chocolate or compound coatings. Upon heating or baking, the tablet provides the taste and appearance of a baked confection. A method for preparing the soft tablet is also provided.

Compressible soft confection

A clear amorphous sugar-free hard candy prepared on a continuous basis from an aqueous sorbitol solution by heating such solution to a moisture-content level of less than about 5% by weight and then cooling the resulting mass to a temperature of from about 160.degree. F. to about 200.degree. F. before providing crystal nucleation sites sufficient to obtain a hard candy set time of no more than about 30 minutes in a metal mold.

Sorbitol-containing hard candy

A two-component soft candy composition including a supportive water-retaining shell portion and a variably flavored and colored core portion which can be produced by coextrusion.

Two component soft candy

An improved compressed soft chewable tablet is provided, which may contain an antacid or other active ingredient, has good flexibility, is breakage resistant and disintegrates immediately upon chewing. The tablet of the invention is formed of particles of a recrystallized fatty material, such as chocolate, a bulking material such as sugar or an active ingredient, such as an antacid, bound up in the particles of recrystallized fatty material, and a direct compaction vehicle which binds the particles of recrystallized fatty material and bulking material, under compression, into a chewable tablet.

Compressed chewable antacid tablet and method for forming same

An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. The aerated confection is preferably sugarless and contains a hydrogenated starch hydrolysate together with a hydrogenated sugar, such as isomaltitol.

Aerated confections

A hard candy having excellent shelf stability may contain at least 80% by weight fructose, such as in the form of high fructose corn syrup, and optionally, small amounts of dextrin. A method for preparing the above high fructose hard candy is also provided which employs vacuum removal of moisture to avoid degradation and discoloration and impart long shelf-life stability to the hard candy.

High fructose hard candy

A method for controlling the weight and size of sugar-containing solid pieces, such as tablets or candies wherein a controlled amount of dextrans having a given molecular weight are incorporated with the ingredients forming the sugar-containing solid pieces to thereby cause reduction in the weight and size of the solid pieces; and the resulting sugar-containing solid pieces of desired weight and size, containing a given amount of dextrans having a given molecular weight.

Method for controlling weight of sugar-containing solid shapes and

An improved sugar-containing chewing gum is provided which has long-lasting sweetness, soft and smooth consistency, an amorphous bite through and enhanced flavor and is non-sticky, and is formed of gum base, a premixed recrystallized combination of liquid and solid sweeteners which preferably include high fructose syrup alone or together with liquid glucose, corn syrup, sorbitol syrup and/or invert sugar in combination with sucrose or sorbitol and water, and flavors, softeners, and other conventional chewing gum ingredients. The above chewing gum formulation will have a short nougat-like or fondant-like structure and is particularly suitable as a non-stick bubble gum which does not stick to its wrapper.

Sugar-containing chewing gum having smooth texture and long-lasting

A sugarless candy is provided which has improved flavor and sweetness and contains one or more natural sweeteners, namely, a hydrogenated starch hydrolysate, preferably in combination with a sugar alcohol, such as sorbitol, one or more fruit flavors, together with malic acid which serves as a flavor enhancer.

Growing community of inventors

Purdys, NY, United States of America

Walter V Vink