CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS

Title:

CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS

Document Type and Number:

WIPO Patent Application WO/2011/044373

Kind Code:

A3

Abstract:

Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Inventors:

DEGADY MARC (US)
ELEJALDE CESAR CARLOS (US)
JEAN ALEJANDRO (MX)
JANI BHARAT (US)
LOPEZ ANA LUCIA (US)
MELENDEZ FERNANDO (MX)
PETTIGREW SUSAN J (US)
RAIBLE DUANE (US)
RAMIREZ IVONNE (MX)
TECANHUEY MARGARITA (MX)
VAZQUEZ IRAN (MX)

Application Number:

PCT/US2010/051840

Publication Date:

August 25, 2011

Filing Date:

October 07, 2010

Export Citation:

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Assignee:

KRAFT FOODS GLOBAL BRANDS LLC (US)
CADBURY ADAMS SERVICIOS SA DE CV (MX)
ALDRIDGE ALLEN (US)
DEGADY MARC (US)
ELEJALDE CESAR CARLOS (US)
JEAN ALEJANDRO (MX)
JANI BHARAT (US)
LOPEZ ANA LUCIA (US)
MELENDEZ FERNANDO (MX)
PETTIGREW SUSAN J (US)
RAIBLE DUANE (US)
RAMIREZ IVONNE (MX)
TECANHUEY MARGARITA (MX)
VAZQUEZ IRAN (MX)

International Classes:

A23G3/54; A23G3/50; A23G4/04; A23G4/18; A23G4/20

Foreign References:

KR100919653B1	2009-09-30
JP2005333946A	2005-12-08
JP3111014U	2005-07-07
KR100231258B1	1999-11-15
JP3107782U	2005-02-17

Other References: