DUAL DISPERSION CENTER FILL COMPOSITION AND METHOD

BACKGROUND

[0001] Confections combining a shell and a fat-containing center filling are known and commercially available. For example, Cadbury CHOCLAIR confections, Perfetti ALPENLIEBE confections, and Werther's ORIGINAL ECLAIR confections each combine a hard or chewy caramel shell with a solid chocolate center. In order to provide a indulgent consumer experience, the present inventors have conducted research with the goal of providing a confection with a shell and a center fill composition with particular texture characteristics, e.g., a fluid texture. However, it has been difficult to create such a confection because previous center fill compositions exhibited an undesirable hardening over time when surrounded by a shell, as, for example, when a chewy caramel shell was used. Other center fill compositions required difficult processing steps or expensive ingredients. There is therefore a need for a shelf-stable confection with a fat-containing center fill composition that is efficiently produced.

SUMMARY OF THE INVENTION

[0002] One or more of the above-described and other drawbacks are alleviated by a non-aerated center fill composition, including: a dispersion of a powder and a fat in an aqueous phase, wherein said powder is an edible food powder and said fat is selected from the group consisting of a vegetable fat, an animal fat, and combinations thereof.

[0003] Another embodiment is a method of making a non-aerated center fill composition including the steps of: a) blending a starch hydrolysate syrup and a humectant to form an aqueous phase; b) adding an edible food powder into the aqueous phase with mixing; and c) adding a melted fat and emulsifier into the aqueous phase-powder mixture with mixing to form a non-aerated center fill composition, wherein said fat is selected from the group consisting of vegetable fat, animal fat, and combinations thereof. [0004] Yet another embodiment is a center-filled confection, including: a center comprising a non-aerated center fill composition and a shell comprising a candy mass formed such that said non-aerated center fill composition is substantially encased, wherein the non-aerated center fill composition comprises a dispersion of an edible food powder and a fat in an aqueous phase.

[0005] These and other embodiments are described in detail below.

DETAILED DESCRIPTION

[0006] As mentioned above, the present inventors have conducted research with the goal of providing a confection with a shell and a fat-containing center with a fluid texture that is efficient to produce. This research was motivated by consumer research indicating that using a liquid center rather than a hard or chewy center substantially increased the perceived flavor intensity of the confection. However, previous fat-containing center compositions that provide the required fluid texture were difficult and expensive to produce. The present inventors have now discovered a cost-effective method to produce a non-aerated center fill composition that can provide a wide range of desired textures, including a fluid texture.

[0007] One embodiment is a non-aerated center fill composition, including: a dispersion of a powder and a fat in an aqueous phase, wherein said powder is an edible food powder and said fat is selected from the group consisting of a vegetable fat, an animal fat, and combinations thereof.

[0008] As used herein, the term "non-aerated" means that the center fill composition does not include any additional gas, e.g. , air, beyond the gas which may be introduced as a consequence of the mixing and emulsification of the center fill composition. In contrast, one of skill in the art will readily recognize the difference between the compositions of the present invention and aerated compositions such as marshmallows.

[0009] As used herein, "non-aerated" also means that the center fill composition may "deaerated," i.e., be exposed to conditions or undergo processing steps that act to remove gas from the center fill composition. Deaeration may occur during, in between, or after any or all of the steps for making the center fill composition described herein. There are various ways of producing deaeration, including 1) processing under a vacuum, 2) mechanical means including vibration and use of accelerative forces, e.g. use of a centrifuge, 3) density manipulation, e.g.

volume reduction devices/processes; 4) resting the center fill composition to allow gasses to escape; or 5) combinations of these conditions and processes. Any other means of deaeration are also contemplated as within the scope of the present invention.

[0010] Vacuum processing involves performing one or more of the steps for making the center fill composition under a vacuum. In the alternative, the final center fill composition may be subjected to a vacuum, with or without mixing, to remove gas introduced in earlier processing steps. An absolute vacuum need not be used. Instead, the center fill composition may be subjected to a reduced pressure (relative to the atmospheric pressure) to draw gasses out of the center fill composition.

[0011] Mechanical means of deaeration include any physical action on the center fill composition that results in the reduction of gas entrapped in the center fill composition. In an embodiment, the center fill composition may be subjected to vibration during, in between, or after any or all of the steps for making the center fill composition described herein. In another embodiment, the center fill composition may be subjected to g-forces (e.g., by a centrifuge) during, in between, or after any or all of the steps for making the center fill composition described herein to force gasses out of the center fill composition.

[0012] As used herein, a "volume reduction device" includes any device that is capable of sufficiently reducing the volume of the center fill composition, such as by removing or reducing the amount of gas entrapped in the center fill composition. In essence, reduction (or elimination) of gas bubbles in the center fill composition reduces the volume occupied by the center fill composition and increasing its measurable density. Thus, a device capable of increasing the density of the center fill composition as compared to a center fill composition not subjected to the volume reduction device will result in the deration of the center fill composition. Any such device may be used in the processes of the present invention. In an embodiment, the center fill composition may be processed in a volume reduction device to force gasses out of the center fill composition during, in between, or after any or all of the steps for making the center fill composition described herein or as a final step of making the center fill composition.

[0013] In embodiments the edible food powder includes cocoa powder. When present in the center composition, the cocoa powder can be present in an amount from about 2 to about 20 weight percent, based on the total weight of the center

composition. Within this range, the cocoa powder amount can be about 3 weight percent, specifically about 6 weight percent, more specifically about 8 weight percent, yet more specifically about 15 weight percent. Also within this range, the cocoa powder amount can be about 5 weight percent or about 11 weight percent or about 11.5 weight percent.

[0014] In embodiments the edible food powder includes milk powder, such as skimmed milk powder. When present in the center composition, the milk powder can be present in an amount from about 2 to 20 weight percent, based on the total weight of the center composition. Within this range, the milk powder amount can be about 3 weight percent, specifically about 4 weight percent, more specifically about 8 weight percent. Also within this range, the cocoa powder amount can be about 2 weight percent or about 4 weight percent or about 6 weight percent.

[0015] In embodiments the edible food powder includes cocoa powder and skimmed milk powder. In embodiments the weight ratio of cocoa powder to skimmed milk powder in the center fill composition is from about 90: 10 to about 10:90, more specifically from about 4: 1 to about 1:2, even more specifically from about 2.5: 1 to about 1: 1.3. In embodiments the ratio of cocoa powder to milk powder in center fill composition is about 43:57 or about 71.5:28.5 or about 50:50 or about 60:40.

[0016] In addition to the edible food powder the center fill composition includes a fat selected from vegetable fats, animal fats, or combinations thereof. In embodiments the fat can be present in amounts from about 5 to about 30 weight percent, based on the total weight of the center composition. Within this range, the fat amount can be about 10 to about 25 weight percent, specifically about 11 to about 20 weight percent, more specifically about 15.5 weight percent, yet more specifically at least 10 weight percent. Such fats include non-hydrogenated vegetable fats, hydrogenated vegetable fats, non-hydrogenated animal fats, hydrogenated animal fats, and combinations thereof. Examples of animal fats include lard and tallow and examples of vegetable fats include palm oil, palm stearin, soybean oil, cottonseed oil, hydrogenated and partially hydrogenated vegetable oil, and cocoa butter. In embodiments the center fill composition is free of cocoa butter.

[0017] In embodiments the fat includes palm stearin. When present in the center composition, the palm stearin can be present in an amount up to about 15 weight percent, based on the total weight of the center composition. Within this range, the palm stearin amount can be at least 3.5 weight percent, specifically at least 5 weight percent, more specifically at least 10 weight percent. Also within this range, the palm stearin amount can be about 2.75 weight percent or about 5 weight percent or about 7.75 weight percent.

[0018] In embodiments the fat includes palm oil. When present in the center composition, the palm oil can be present in an amount of up to 25 weight percent, based on the total weight of the center composition. Within this range, the palm oil amount can be at least 5.5 weight percent, specifically at least 10 weight percent, more specifically at least 11 weight percent, yet more specifically at least 20 weight percent. Also within this range, the palm oil amount can be about 7.75 weight percent or about 8.25 weight percent or about 11.5 weight percent or about 15.5 weight percent.

[0019] In embodiments the fat includes palm stearin and palm oil. In embodiments the weight ratio of palm stearin and palm oil in center fill composition is from about 90: 10 to about 10:90. In embodiments the ratio of palm stearin and palm oil in center fill composition is about 75:25 or about 50:50 or about 25:75 or about 1:5.

[0020] In embodiments the fat is selected to provide a particular solid fat content to achieve a desired texture and mouth-feel upon consumption of the center fill composition. In embodiments the amount of solid fat at 37 °C is from about 4 to about 20 percent based on the total fat content of the center fill composition, more specifically from about 6 to about 17 percent.

[0021] In the center fill composition, the edible food powder and fat are dispersed in an aqueous phase. As used herein the term "aqueous phase" means a continuous phase of the center fill composition including water. In embodiments of the invention the aqueous phase is present in amounts of about 50 to about 90 weight percent based on the total weight of the center fill composition. Within this range, the aqueous phase amount can about 85% by weight or about 80% by weight or about 75% by weight or about 70% by weight or about 65% by weight or about 55% by weight.

[0022] In embodiments the aqueous phase includes a carbohydrate syrup. As used herein a "carbohydrate syrup" means an aqueous solution of a high concentration of carbohydrate. Examples of carbohydrate syrups include starch hydrolysate syrup; such as glucose syrup, corn syrup, high fructose corn syrup, rice syrup, brown rice syrup, liquid sucrose, evaporated cane juice, molasses, honey, caramel, or a combination thereof. In embodiments the carbohydrate syrup is glucose syrup.

[0023] In embodiments the aqueous phase further includes a humectant.

Examples of humectants include glycerol or glycerine, sugar alcohols, sorbitol, mannitol, xylitol, maltitol, hydrogenated starch hydrolysate, lactitol, isomalt, erythritol, or a combination thereof. In an embodiment the humectant is glycerol.

[0024] In embodiment the aqueous phase includes both a carbohydrate syrup and a humectant. In such embodiments the amounts of carbohydrate syrup and humectant are chosen to produce a desired water activity (A _w ) for the center fill composition. Technically water activity is defined as the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water. More generally, A _w is a measure of the amount of free water present in a composition. In embodiments the amounts of carbohydrate syrup and humectant are chosen to produce a A _w of about 0.35 to about 0.45, more specifically from about 0.4 to about 0.45. [0025] Typically, when carbohydrate syrup and glycerol are both present, the ratio of carbohydrate syrup and glycerol in the aqueous phase is from about 50:50 to about 90: 10. In embodiments the ratio of palm stearin and palm oil in center fill composition is about 75:25 or about 60:40 or about 65:35.

[0026] In addition to the edible food powder, fat, and aqueous phase, the center fill composition can, optionally, further include an emulsifier. In some embodiments, the emulsifier has a hydrophilic-lipophilic balance (HLB) value of 4 to 11. Within this range, the HLB value can be about 4, about 6, about 8 or about 10. Hydrophilic-lipophilic balance values can be calculated according to the method of Davies. See, J. T. Davies, "A quantitative kinetic theory of emulsion type, I. Physical chemistry of the emulsifying agent," Gas/Liquid and Liquid/Liquid Interface.

Proceedings of the International Congress of Surface Activity (1957), pages 426-438. Specific emulsifiers that can be used in the center composition include, for example, lecithin; such as soy lecithin, lecithin derivatives, polyglycerol polyricinoleate, sucrose fatty acid esters (especially those having an HLB value of 5 to 7) and combinations thereof. When present in the center composition, the emulsifier can be present in an amount of about 0.5 to about 5 weight percent, based on the total weight of the center composition. In embodiments the emulsifier is present in an amount of about 2% by weight based on the total weight of the center fill composition. In embodiments the emulsifier is soy lecithin.

[0027] There is no particular limitation on the flavor of the center

composition. In some embodiments the center composition is chocolate flavored. For example, the center composition can be flavored with white chocolate, milk chocolate, or dark chocolate. In other embodiments, the center composition contains one or more artificial or natural flavors known in the art, for example synthetic flavor oils, natural flavoring aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, and combinations comprising at least one of the foregoing flavorants. Nonlimiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination comprising at least one of the foregoing flavorants. Specific flavorants are mints such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors. The center composition can, optionally, further include pieces of nuts, seeds, fruit, cocoa nibs, coffee beans, cereals, fibers, and collagen.

[0028] The center fill compositions of the present invention may have a wide range of desired textures from a fluid texture to a firm, cuttable texture. This texture is determined by the choice of ingredients.

[0029] In addition to a center, the center-filled confection includes a shell contacting and substantially surrounding the center. The shell comprises a shell composition. As used herein, the term "shell composition" refers to a hard or chewy dissolvable confectionery composition. The shell composition is not a chewing gum composition. The shell composition is also not a high-fat confectionery material such as chocolate or chocolate substitutes including white chocolate or compound coatings, where "high-fat" refers to confectionery materials with at least 20 weight percent fat. In some embodiments, the shell composition is a chewy composition that does not include hard boiled confectionery. In other embodiments, the shell composition is a hard boiled confectionery composition that excludes chewy compositions. In some embodiments, the shell composition is a caramel shell composition comprising milk solids, vegetable fat, glucose, and sucrose. The caramel shell composition can, optionally, further comprise emulsifiers, salts, flavorings, and various other additives known in the confectionery arts. Other suitable flavors for the shell composition include brown flavors (including chocolate, butterscotch, vanilla, coffee, toffee), fruit and vegetable flavors (include berries, citrus, tropical fruit, celery, and carrots), spice flavors (including cinnamon, nutmeg, aniseed), and condiment flavors (including salt and pepper). Illustrative shell compositions are provided in the working examples. The shell composition typically contains some water. For example, the shell composition can comprise 5 to 9 weight percent water, based on the total weight of the shell composition. Within this range, the water content can be at least 6 weight percent, specifically at least 6.5 weight percent. Also within this range, the water content can be up to 8 weight percent, specifically up to 7.5 weight percent.

[0030] The center-filled confection can consist of a single center and a single shell. Alternatively, the center-filled confection can include multiple layers of shell composition or center composition or both, or it may comprise additional

confectionery layers that are neither shell composition nor center composition.

Examples of additional confectionery layers include sugar soft panned layers, sugar hard panned layers, cocoa dusting layers, chocolate coating layers, and combinations thereof.

[0031] When the center-filled confection consists of the center and the shell, it typically comprises 50 to 95 weight percent of the shell composition, and 5 to 50 weight percent of the center composition, based on the total weight of the center-filled confection. Within these ranges, the shell composition content can be at least 60 weight percent, specifically at least 70 weight percent, more specifically at least 80 weight percent; and the shell composition amount can be up to 90 weight percent, specifically up to 87 weight percent. Also within these ranges, the center composition can be at least 10 weight percent, specifically at least 13 weight percent; and the center composition can be up to 40 weight percent, specifically up to 30 weight percent, more specifically up to 25 weight percent, even more specifically up to 20 weight percent.

[0032] The center composition and/or the shell composition can, optionally, further comprise one or more conventional additives for confectionery compositions. Such additives include bulk sweeteners, high intensity sweeteners, flavor modulators or potentiators, coloring agents, oral care agents, throat care agents, breath fresheners, mineral adjuvants, bulking agents, acidulants, buffering agents, sensates (e.g., warming agents, coolants, tingling agents, effervescent agents), thickeners, mouth moisteners, flavor enhancing compositions, antioxidants (e.g., butylated

hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or propyl gallate), preservatives, and the like. Some of these additives can serve more than one purpose. For example, a sweetener, e.g., sucrose, sorbitol or other sugar alcohol, or

combinations of the foregoing sweeteners, can also function as a bulking agent. A combination at least two of the foregoing additives is often used.

[0033] Bulk sweeteners include, for example, sucrose, glucose, dextrose, dextrin, xylose, fructose, lactose, ribose, maltose, isomaltulose, hydrogenated isomaltulose, mannose, galactose, corn syrup, sorbitol, xylitol, erythritol, isomalt, invert sugar, fructooligosaccharide syrups, partially hydrolyzed starch, hydrogenated starch hydrolysates, sorbitol, xylitol, maltitol, mannitol, galactitol, lactitol, erythritol, or a combination thereof. In some embodiments, the bulk sweetener comprises sucrose and lactose.

[0034] A "high intensity sweetener" as used herein means agents having a sweetness at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment the high intensity sweetener is at least 1,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis. The high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners. Combinations comprising one or more sweeteners or one or more of the foregoing types of sweeteners can be used. Without being limited to particular sweeteners, representative categories and examples include: water-soluble sweetening agents such as dihydrochalcones, monellin, monatin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, erythritol, xylitol, lactitol, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, or a combination comprising at least one of the foregoing; water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4- one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one- 2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or a combination comprising at least one of the foregoing; dipeptide based sweeteners, for example the L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S. Pat. No. 3,492,131, L-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L- aspartyl-L-phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl- 2,5-dihydro-L-phenylalanine; L-aspartyl-L-(l-cyclohexen)-alanine, neotame, or a combination comprising at least one of the foregoing; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides, chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxy sucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxy sucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro-Γ- deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofura noside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl- 1- chloro-l-deoxy-beta-D-fructo-furanoside, or 4,1 '-dichloro-4, 1 '-dideoxygalactosucrose; ,6'-dichlorol',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-l,6- dichloro-l,6-dideoxy-beta-D- fructofuranoside, or 4, ,6'-trichloro-4, ,6'- trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro- 6-deoxy-beta-D- fructofuranoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,l',6'-trichloro-6, ,6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto- pyranosyl-l,6-dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,1 ',6'- tetrachloro4,6,l',6'-tetradeoxygalacto-sucrose; 4,6,l',6'-tetradeoxy-sucrose, or a combination comprising at least one of the foregoing; protein based sweeteners such as thaumaoccous danielli, talin, or a combination comprising at least one of the foregoing; and amino acid based sweeteners.

[0035] The high intensity sweetener can be used in a variety of distinct physical forms, for example those known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms (e.g., spray dried or powdered), beaded forms, encapsulated forms, or a combination comprising at least one of the foregoing forms.

[0036] In the center-filled confectionery, a sweet taste can come from flavor modulators or potentiators and/or from flavorants as well as from sweeteners. Flavor potentiators can consist of materials that intensify, supplement, modify or enhance the taste or aroma perception of an original material without introducing a characteristic taste or aroma perception of their own. Flavor modulators can impart a characteristic of their own that complements or negates a characteristic of another component. In some embodiments, flavor modulators or potentiators are designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness and combinations thereof can be included. Thus, the addition of flavor modulators or potentiators can impact the overall taste of the center-filled confection. For example, flavors can be compounded to have additional sweet notes by the inclusion of flavor modulators or potentiators, such as vanilla, vanillin, ethyl maltol, furfual, ethyl propionate, lactones, or a combination comprising at least one of the foregoing flavor agents.

[0037] Exemplary flavor modulators or potentiators include monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(l-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and TlRs), or a combination comprising at least one of the foregoing. In some embodiments, sugar acids, sodium chloride, potassium chloride, sodium acid sulfate, or a combination comprising at least one of the foregoing are used. In other embodiments, glutamates such as monosodium glutamate, monopotassium glutamate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, or a combination comprising at least one of the foregoing are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, or a combination comprising at least one of the foregoing. Further examples of flavor potentiator compositions that impart kokumi are also included in U.S. Patent No. 5,679,397 to Kuroda et al. [0038] The amount of flavor modulators, flavor potentiators, and flavorants used herein can be a matter of preference subject to such factors as the type of final center- filled confection, the individual flavor, the confectionary base employed, and the strength of flavor desired. Thus, the amount of flavoring can be varied in order to obtain the result desired in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation.

[0039] Coolants are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin. Menthyl-based coolants as used herein include menthol and menthol derivatives. Menthol (also known as 2-(2-propyl)-5-methyl-l- cyclohexanol) is available in artificial form, or naturally from sources such as peppermint oil. Menthol derivatives included menthyl ester-based and menthyl carboxamide-based cooling compounds such as menthyl carboxamide, N-ethyl-p- menthane carboxamide, monomenthyl succinate, monomenthyl- alpha, monomenthyl methyl succinate, monomenthyl glutarate, menthyl 2- pyrrolidone-5-carboxylate, monomenthyl 3-methyl maleate, menthyl acetate, menthyl lactate, menthyl salicylate, 2-isopropanyl-5-methylcyclohexanol, 3,1-menthoxypropane 1,2-diol, menthane, menthone, menthone ketals, menthone glycerol ketals, menthyl glutarate esters, N-ethyl-p-menthane-3-carboxamide (WS-3), or a combination comprising at least one of the foregoing.

[0040] Other coolants can be used in combination with the menthyl-based coolant, for example 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2 to 6 carbon atoms, N,2,3-trimethyl-2-isopropyl butanamide, xylitol, erythritol, alpha-dimethyl succinate, methyl lactate, or a combination comprising at least one of the foregoing.

[0041] Warming components can be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components. Among the useful warming compounds included are vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,

nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amyl alcohol, benzyl alcohol, glycerine, and a combination comprising at least one of the foregoing.

[0042] Coloring agents (colorants, colorings) can be used in amounts effective to produce a desired color for the center-filled confection. Suitable coloring agents include pigments, which can be incorporated in amounts up to 6 wt % (weight %) by weight of the center-filled confection. For example, titanium dioxide can be incorporated in amounts up to 2 wt , and specifically less than 1 wt % by weight of the center-filled confection. Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications. Suitable colors include annatto extract (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), β-carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (El 63), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (El 01), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin (E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (El 02), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (El 80), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), or a combination comprising at least one of the foregoing. In some embodiments, certified colors can include FD&C aluminum lakes, or a combination comprising at least one of the foregoing colors.

[0043] Exemplary breath fresheners include to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartrate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based material, carbon-based material, enzymes such as laccase, or a combination comprising at least one of the foregoing. Breath fresheners can include essential oils as well as various aldehydes and alcohols. Essential oils used as breath fresheners can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, orange, or a combination comprising at least one of the foregoing. Aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. Additionally, chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners.

[0044] In one embodiment, the center-filled confection comprises a flavor enhancing composition that imparts a taste-masking effect to counteract any bitter or unpleasant off-note otherwise imparted by the confection. The flavor enhancing composition can comprise sweeteners, high intensity sweeteners, flavor modulators, flavor potentiators, flavoring agents, sensates, and a combination of at least one of the foregoing.

[0045] Exemplary mouth moisteners include saliva stimulators such as acids and salts including acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, and tartaric acid. Mouth moisteners can include hydrocolloid materials that hydrate and can adhere to oral surface to provide a sensation of mouth moistening. Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives. Furthermore, hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, and bacterial gums. Mouth moisteners can include modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination comprising at least one of the foregoing. Modified celluloses can be included such as microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (MPC), or a combination comprising at least one of the foregoing mouth moisteners.

[0046] Similarly, humectants, which can provide a perception of mouth hydration, can be included. Such humectants can include glycerol, sorbitol, polyethylene glycol, erythritol, xylitol, or a combination comprising at least one of the foregoing. Additionally, in some embodiments, fats can provide a perception of mouth moistening. Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, or a combination comprising at least one of the foregoing.

[0047] Suitable acidulants illustratively include acetic, citric, fumaric, hydrochloric, lactic and nitric acids as well as sodium citrate, sodium bicarbonate and carbonate, sodium or potassium phosphate and magnesium oxide, potassium metaphosphate, sodium acetate, or a combination comprising at least one of the foregoing acidulants.

[0048] Exemplary buffering agents include sodium bicarbonate, sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodium stannate, triethanolamine, citric acid, hydrochloric acid, sodium citrate, or a combination comprising at least one of the foregoing buffering agents. [0049] The relative amounts of each of the components of the center-filled confection will depend on the particular form of the center-filled confection, as well as the types of coolant, high intensity sweetener, and optional additives, if any, as well as the desired flavor, and are readily determined by one of ordinary skill in the art without undue experimentation.

[0050] In some embodiments, a tingling sensation can be provided. Tingling agents include jambu, and alkylamides extracted from materials such as jambu or sanshool.

[0051] Additionally, a sensation can be created due to effervescence. Such effervescence is created by combining a basic material with an acidic material. In some embodiments, a basic material can include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures thereof. In some embodiments, an acidic material can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.

[0052] Suitable oral care agents include breath fresheners, tooth whiteners, antimicrobial agents, tooth mineralizers, tooth decay inhibitors, topical anesthetics, mucoprotectants, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents, and a combination comprising at least one of the foregoing.. Non-limiting examples of such ingredients can include, hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain-removing components such as surface-active agents, including anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients. Oral care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

[0053] In addition, suitable oral care agents include peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate. In some embodiments, potassium nitrate and potassium citrate are included. Other examples can include casein

glycomacropeptide, calcium casein peptone-calcium phosphate, casein

phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate. Still other examples can include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.

[0054] Suitable oral care agents include surfactants which achieve increased prophylactic action and to render the oral care ingredients more cosmetically acceptable. Surfactants used as oral care agents can include detersive materials that impart to the composition detersive and foaming properties. Suitable surfactants include sodium stearate, sodium ricinoleate, sodium lauryl sulfate, water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl radicals, and the like. Examples of the last mentioned amides are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine.

[0055] In addition to surfactants, oral care ingredients can include antibacterial agents comprising triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride. [0056] Anticaries agents can include fluoride ions, fluorine-providing components (e.g., inorganic fluoride salts), soluble alkali metal salts (e.g., sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, potassium fluoride, sodium monofluorophosphate), and tin fluorides, (e.g., such as stannous fluoride and stannous chloride, potassium stannous fluoride (SnF.sub.2 -KF), sodium hexafluorostannate, stannous chlorofluoride). Further examples are included in the following U.S. Patents that are incorporated in their entirety herein by reference: U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg, and 6,685,916 to Holme et al.

[0057] Throat care or throat-soothing ingredients include analgesics, antihistamines, anesthetics, demulcents, mucolytics, expectorants, antitussive, and antiseptics. In some embodiments, throat soothing agents such as honey, propolis, aloe vera, glycerine, menthol and a combination comprising at least one of the foregoing.

[0058] The center-filled confection can exclude ingredients not described herein as required or optional. For example, the center-filled confection can exclude gum bases and medicaments.

[0059] Another embodiment is a method of making a non-aerated center fill composition including the steps of: a) blending a starch hydrolysate syrup and a humectant to form an aqueous phase; b) adding an edible food powder into the aqueous phase with mixing; and c) adding a melted fat and emulsifier into the aqueous phase-powder mixture with mixing to form a non-aerated center fill composition, wherein said fat is selected from the group consisting of vegetable fat, animal fat, and combinations thereof.

[0060] In embodiments a method for producing the center fill compositions includes: 1) blending carbohydrate syrup and humectant at 40 °C; 2) mixing in the edible food powder at 40 °C; 3) melting together the fat and emulsifier at 70 °C; 4) gradually adding the fat and emulsifier mixture to the carbohydrate syrup, humectant, and edible food powder mixture with continued mixing. The center fill composition is then discharged from the mixer. Typically, the time for each ingredient addition was 10 minutes, which resulted in an acceptable fat emulsion and powder dispersion.

[0061] In embodiments the center fill composition the fat and aqueous phase form an emulsion with fat droplets having an average droplet size of about 10 microns or less, more specifically about 6 to about 8 microns or less.

[0062] Yet another embodiment is a center-filled confection, including: a center comprising a non-aerated center fill composition and a shell comprising a candy mass formed such that said non-aerated center fill composition is substantially encased, wherein the non-aerated center fill composition comprises a dispersion of an edible food powder and a fat in an aqueous phase.

[0063] Confectionery apparatuses and methods for extruding center-filled ropes and forming individual pieces from center- filled ropes are known in the art and described in, for example, U.S. Patent Nos. 4,316,915 to Friello et al., 4,466,983 to Cifrese et al., 4,614,658 to Wilson et al., 6,280,780 to Degady et al., and 6,531,174 to Barrett et al.; U.S. Patent Application Publication Nos. US 2007/0104828 Al, US 2007/0104830 Al, and US 2008/0050483 Al of Fornaguera; and International Patent Application Publication No. WO2008030274 Al of Massey. All of the embodiments described above in the context of the center-filled confection are also applicable to the method.

[0064] The invention is further illustrated by the following non-limiting examples.

EXAMPLES

EXAMPLE 1

[0065] This example describes an illustrative procedure for preparing a chocolate-filled caramel confection. The chocolate center and caramel coating are prepared separately and combined to prepare the confection.

[0066] Part 1. Chocolate Center Making [0067] The total composition of the chocolate center fill is presented in Table 1, where component amounts are presented in units of weight percent, based on the total weight of the chocolate center fill. The glucose syrup and glycerol are blended at 40 °C for 10 minutes. The cocoa powder and skimmed milk powder are added to the mixture and blended at 40 °C for an additional 10 minutes. The palm oil, palm stearin, and soy lecithin are then melted together at 70 °C. The palm oil, palm stearin, and soy lecithin mixture is gradually added to the glucose syrup, glycerol, cocoa powder, and skimmed milk powder mixture at 40 °C and blended for an additional 10 minutes.

Table 1. Chocolate Center Com osition

[0068] Part 2: Caramel Shell Making

[0069] Part 2.1. Glycerol monostearate (GMS) solution making. The total composition of the caramel shell is presented in Table 2, where component amounts are presented in units of weight percent, based on the total weight of the caramel shell. Soft confectionery vegetable fat (25 weight percent of the total soft confectionery vegetable fat in the caramel shell composition) is heated to 80°C, then GMS powder is mixed into the fat until the GMS is dissolved completely, thereby forming the glycerol monostearate solution.

[0070] Part 2.2. Milk syrup making. Concentrated milk is loaded into a steam-jacketed tank and agitated. Sugar, salt, GMS solution, and flavor are added into the tank and the resulting milk syrup is warmed to 65 °C and mixed for about five minutes before being transferred to a holding tank and maintained at 65°C until further use. [0071] Part 2.3. Cooking and forming. Milk syrup, glucose syrup, and soft confectionery vegetable fat (90 weight percent of the total PCF vegetable fat in the caramel shell composition) are metered into a mixing tank and mixed for about five minutes 65°C before being discharged to a jacketed holding tank that maintains the mixture at 60-65°C. This mixture is then fed into a tank and heated to 75-92°C with steam before being pumped to a cooker. In the cooker, the mixture is heated to 120.5- 123.5°C with steam to form the caramel. From the cooker, the caramel is discharged to a cooling drum where it is cooled to 40-45 °C and maintained at that temperature until is it combined with the chocolate center composition.

Table 2. Caramel Shell Composition

[0072] Part 3. Formation of the Chocolate-Filled Caramel Confection.

[0073] Part 3.1. The cooled caramel is transferred to a batch roller where the chocolate center at 39°C is combined with the caramel at 44-46°C through a concentric tube (that is, a circular die (for the chocolate center) within an annular die (for the caramel coating)) to form a chocolate center-filled caramel rope. The weight ratio of caramel shell to chocolate center is typically about 4: 1 to 6: 1. The filled rope is sized and individual pieces of chocolate-filled caramel candies are formed in a forming die. Prior to packaging, the individual pieces are transported through a cooling tunnel in which air at 10°C is circulated.

EXAMPLE 2

[0074] The composition of a high-boil chocolate candy shell composition is given in Table 4. The composition is prepared using the procedure specified above for caramel shell making, except that it is cooked at a higher temperature of about 140 to about 160°C and formed at the batch roller at a higher temperature of about 50 to about 55°C.

Table 4. Chocolate-Flavored Shell Composition

EXAMPLE 3

[0075] Center fill compositions of the invention were made using the flowing procedure based on the ingredients and amounts shown Table 5.

[0076] The fats used were palm oil and palm stearin. The edible powders used were low fat non-alkalized cocoa powder and skimmed milk powder. The syrup used was a 42 DE glucose syrup. The emulsifier was soy lecithin and was used in an amount of 2% by weight of the total formulation.

[0077] The aqueous phase was a blend of glucose syrup and glycerol in a ratio of 65/35 Glucose syrup/glycerol (by weight). This produced a water activity (A _w ) in the center fill compositions of about 0.44. The aqueous phase made up the remainder of the formulations (i.e., % fat + % powder + % emulsifier + % aqueous phase = 100%).

[0078] The glucose syrup and glycerol were blended at 40 °C using a Stephan mixer (model UMC5 with a serrated S-blade attachment) using the mixer speed shown in Table 5. The powders were added and mixed at 40 °C for 10 minutes. The fat and emulsifier were melted together at 70 °C and gradually added to the syrup/glycerol/powder blend with mixing at 40 °C over 10 minutes. The formulation was then discharged from the mixer. [0079] All of the resulting formulations were suitable as confectionery fillings and were sufficiently stable to work with under normal candy processing conditions. The various textures of the formulation are shown in the table and each may be appropriate for a desired confectionery experience.

Table 5: Formulations of the Center Fill Compositions of the Invention

[0080] This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to make and use the invention. The patentable scope of the invention is defined by the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements with insubstantial differences from the literal language of the claims.

[0081] All cited patents, patent applications, and other references are incorporated herein by reference in their entirety. However, if a term in the present application contradicts or conflicts with a term in the incorporated reference, the term from the present application takes precedence over the conflicting term from the incorporated reference.

[0082] All ranges disclosed herein are inclusive of the endpoints, and the endpoints are independently combinable with each other.

[0083] The use of the terms "a" and "an" and "the" and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. Further, it should further be noted that the terms "first," "second," and the like herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another. The modifier "about" used in connection with a quantity is inclusive of the stated value and has the meaning dictated by the context (e.g., it includes the degree of error associated with measurement of the particular quantity).