WO2016105879A1 - Confectionery and multi-layer chewing gum confectionery composition and article - Google Patents

Abstract

A dough-like confectionery material contains a solid xylitol particulate, a liquid, and a carboxymethyl cellulose. The dough-like confectionery material is used in combination with at least one layer of a chewing gum composition to form multi-layer chewing gum confection products. Methods for forming layered confections are also described.

Description

CONFECTIONERY AND MULTI-LAYER CHEWING GUM CONFECTIONERY

COMPOSITION AND ARTICLE

BACKGROUND OF THE INVENTION

[0001] Water-soluble, edible gums extracted from plants, seeds, and seaweed have been used in the preparation of confectionery and other foodstuff. Such gums include xanthan gum, carrageenan, alginate, modified celluloses, and the like. These gums function as thickening agents, viscosity agents, binder, or in general as an agent needed for processing, product stability, consumer acceptance, etc.

[0002] Various gums, including xanthan gum, were found useful in the preparation of a dough-like confectionery material suitable as a convenient coating material to form hard or soft coated products more efficiently than typical conventional panning techniques as disclosed in WO2010062867A2 and related publications.

[0003] Consumer expectation for confectionery products and chewing gum include visual appeal, good flavor, and a satisfying texture from initial bite to final chew. There remains a need in the art for confectionery and chewing gum compositions that can take advantage of the usefulness of an edible gum without any detrimental loss of flavor, mouthfeel, or desirable chew texture.

SUMMARY OF THE INVENTION

[0004] In one embodiment, a multi-layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the confectionery composition comprises a solid phase and a liquid phase, the solid phase comprising a plurality of solid xylitol particulates, and the liquid phase comprising a mixture of a liquid and a carboxymethyl cellulose; wherein the moisture content of the confectionery composition layer in the multi-layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and each layer of the product is visible.

[0005] In another embodiment, a multi-layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the confectionery composition comprises about 76 to about 86% by weight of solid xylitol particulates, about 8 to about 14 wt% by weight water, about 0.5 to about 3.0% by weight of a carboxymethyl cellulose (dry weight), about 0.5 to about 2.0% by weight glycerin, about 2.0 to about 6.0%> by weight of a maltitol syrup or a hydrogenated starch hydrolysate syrup, wherein all weight percents are based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and wherein each layer of the product is visible.

[0006] In yet another embodiment, a method of forming a multi-layer chewing gum confection product comprises a) blending about 70 to about 94%> by weight of solid xylitol particulates, and about 6 to about 18% by weight of a carboxymethyl cellulose sol comprising about 5.1 to about 15.3% by weight of a liquid, and about 0.9 to about 2.7% by weight of carboxymethyl cellulose (dry weight), to form a confectionery composition; wherein all weight percents are based on the total weight of the confectionery composition; b) forming the confectionery composition into a confectionery layer; c) applying the confectionery layer to an edible substrate comprising a chewing gum composition; and d) forming a multi-layer chewing gum confection product; wherein the moisture content of the confectionery composition in the multi- layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and each layer of the product is visible.

[0007] In still yet another embodiment, a multi-layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; at least one portion of a chewing gum layer is visible, and wherein the multi-layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test which has a stress peak between 20%> and 60%> probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%). BRIEF DESCRIPTION OF THE FIGURES

[0008] The following figures in which like referenced characters indicate like parts are illustrative of embodiments of the invention, and are not to be construed as limiting the invention as encompassed by the claims forming part of the Application.

[0009] Figure 1 is a diagrammatic view of an embodiment wherein the confectionery composition material is coextruded with the substrate.

[0010] Figure 2 is a diagrammatic view of an embodiment of a compressive lamination system for applying a confectionery composition material to an edible substrate.

[0011] Figure 3 illustrates stress-strain curves for a multi-layer chewing gum confection product measured using a Texture Analyzer Test.

[0012] Figure 4 illustrates stress-strain curves for a comparative multi- layer chewing gum product measured using a Texture Analyzer Test.

[0013] Figure 5 illustrates stress-strain curves for comparative chewing gums:

traditional slab chewing gum (solid line) and hard panned pellet chewing gum (broken lines).

DETAILED DESCRIPTION OF THE INVENTION

[0014] One embodiment is a confectionery-material-containing, multi- layered chewing gum product containing at least one layer produced from a dough-like confectionery material as described herein and at least one layer of chewing gum. The dough-like confectionery material is produced from a solid xylitol particulate, a liquid, and a

carboxymethyl cellulose. The multi-layer product can be formed for example when the dough-like confectionery material is applied, optionally under pressure, to bond the layering material to the chewing gum layer (sometimes referred to herein as "edible substrate"). The dough-like confectionery material is typically heterogeneous, containing solid xylitol particulates (which may be as small as nano-sized particles) with a viscous material obtained from a mixture of a liquid and carboxymethyl cellulose. This heterogeneous material is typically homogeneously blended. The structure of the dough-like confectionery material enables the formation of a desirable multi-layer product.

[0015] As used herein, the term "confectionery material" shall mean a composition made from a solid xylitol particulate and a mixture of a liquid and carboxymethyl cellulose, in which the carboxymethyl cellulose can harden to the extent necessary to form a layer or region. A "preliminary confectionery material or composition" means the composition described above before hardening has occurred. In some embodiments, the confectionery layer or region has a first moisture content before processing, a second moisture content during processing, and a third moisture content after processing. Typically, the first moisture content is greater than the second moisture content, which in turn is greater than the third moisture content. For example, in some embodiments, the first moisture content is about 10% to about 20%, and the second moisture content is about 8% to about 15%, and the third moisture content is about 5 to about 12%, specifically about 5 to about 7%, wherein all weight percents are based on the total weight of the confectionery layer or region.

[0016] As used herein, the term "dough- like confectionery material" is synonymous with the terms "layering material" or "coating material" and shall mean a mass of layering material or coating material. The dough-like confectionery material is non-flowable and can be kneaded and rolled, and can therefore be applied to a substrate to form, after further processing and the optional removal of at least some of the liquid, at least one layer or region of "confectionery material". The layer or region may exhibit varying degrees of hardness or softness.

[0017] The term "substrate" or "edible substrate" refers to chewing gum material. Examples of suitable substrate materials include, but are not limited to, a chewing gum, bubble gum, fat based gum, such as described in U.S. Patent Application Publication No. US 2008/0057155 Al, incorporated herein by reference, candy gum, including crunch gum and marshmallow gum such as described in U.S. Patent Application Publication Nos. US

2008/0166449 Al and US 2008/0199564 Al, each incorporated herein by reference, relatively soft/hard gums which turn hard/soft or remain soft/hard after chewing.

[0018] The term "confectionery-material-containing product" or "multi-layer confectionery composition" or "multi-layer chewing gum confection product" means any edible chewing gum product containing at least one layer or region of the confectionery material and at least one layer of chewing gum material.

[0019] The term "confectionery-material-containing intermediate product" shall mean a product containing a preliminary confectionery material and an edible substrate that has not yet been processed to remove the liquid to enable the carboxymethyl cellulose to harden around the solid xylitol particulates.

[0020] The term "pressure" shall mean the application of force to the dough-like confectionery material at or about the time of its application to the edible substrate or shortly thereafter, so that it can form a layer or region on the edible substrate.

[0021] The term "hardened" refers to the reduction of liquid from the dough-like confectionery material and the consequential physical change of the carboxymethyl cellulose from a liquid phase to a solid phase. "Hardened" also refers to a composition having the "third moisture content" defined above.

[0022] The solid xylitol particulates for use in producing the dough-like confectionery material are typically in the form of granules, powders, aggregates, crystals, non-crystalline solids, and combinations thereof, including nano-sized particles. The amount of the solid xylitol particulates will typically be in the range of about 65 to 98% by weight based on the weight of the dough-like confectionery material, specifically from about 70 to about 93, and more specifically about 75 to about 88% by weight.

[0023] Suitable liquids employed in the dough-like confectionery material include water, glycerin, hydrogenated starch hydro lysates, polyol syrups, and mixtures thereof. In certain embodiments the liquid is water.

[0024] The dough-like confectionery material also includes carboxymethyl cellulose, which effectively controls the rate of diffusion of the liquid through the dough-like confectionery material. As a consequence, excessive contact with the solid xylitol particulates is avoided so that the combination of the liquid and the carboxymethyl cellulose surrounds at least a major portion of the intact solid xylitol particulates. The carboxymethyl cellulose may also function as a viscosity modifier to modify the viscosity of the dough-like confectionery material to exhibit dough-like properties (i.e., so that it can be kneaded and/or rolled), so that it can be readily applied to the edible substrate, as hereinafter described.

[0025] The amount of the carboxymethyl cellulose can vary, with an amount being selected to provide the dough-like confectionery material with properties that allow it to be kneaded and rolled, making it suitable for application to the edible substrate and suitable to be pressured, such as by compressive lamination onto the substrate, as hereinafter described. Generally, the amount of the carboxymethyl cellulose is in the range of about 0.1 to about 3.5%) dry weight, based on the weight of the dough-like confectionery material, specifically from about 0.5 to 3.0% dry weight, and most specifically about 1.0 to 2.5 % dry weight.

[0026] The dough-like confectionery material is made by combining liquid phase components and solid phase components. The liquid phase components comprise the liquid and the carboxymethyl cellulose. The solid phase components comprise solid xylitol particulates. Typically, the liquid phase components for forming the dough-like

confectionery material are in an amount of about 5 to 30% by weight, and the solid phase components are in the amount of about 70 to 95% by weight, based on the combined weight of the liquid phase and solid phase components, specifically about 10 to about 20%> by weight liquid phase components and about 80 to about 90% by weight solid phase components, based on the combined weight of the liquid phase and solid phase components.

[0027] The dough-like confectionery material can, optionally, also contain an osmotic pressure controller, which serves to reduce the rate and extent of dissolution of the solid particulate in the liquid. By reducing the rate of dissolution of the solid particulate, more of the solid particulate is maintained in its original solid form in the dough-like confectionery material, making it easier for the liquid to be removed, and favoring mild conditions for removal of the liquid. Osmotic pressure controllers are typically soluble in the liquid and include carbohydrates having a molecular weight of less than about 2,000 daltons, as well as dextrans. Typical examples of osmotic pressure controllers are bulk sweeteners. Thus, the osmotic pressure controller includes sugars and sugarless materials, including polyols and sugar alcohols. Suitable sugar materials include sucrose, glucose, fructose, corn syrup solids, and mixtures thereof. Suitable sugarless materials are polyols, including sorbitol, maltitol, xylitol, erythritol, mannitol, isomalt, polyglucitols, polyglycitols, hydrogenated starch hydrolysates, and mixtures thereof. In some embodiments, the osmotic pressure controller is a maltitol syrup. The maltitol syrup can be prepared from maltitol and water. Alternatively, a commercially available maltitol syrup can be used. It should be noted that some commercially available maltitol syrups contain hydrogenated oligosaccharides and hydrogenated polysaccharides in addition to maltitol and water. In some embodiments, the maltitol syrup contains, on a dry weight basis, about 50 to about 60 weight percent maltitol, and about 30 to about 50 weight percent of higher polyols. In other embodiments, the maltitol syrup contains, on a dry weight basis, about 70 to about 80 weight percent maltitol, and about 25 to about 50 weight percent of higher polyols. The osmotic pressure controller is typically present in an amount of about 0.1 to 10% by weight, specifically about 1.0 to 5% by weight, based on the weight of the dough-like confectionery material.

[0028] The dough-like confectionery material may also include intense sweeteners, such as aspartame, acesulfame potassium, sucralose, and the like, which are employed to adjust the relative sweetness of the layer or region. The amount of the intense sweeteners will typically range from about 0.05 to about 1.0 % by weight of the dough-like

confectionery material, specifically from about 0.1 to about 0.6 % by weight.

[0029] In addition to the components described above for forming the dough-like confectionery material, active agents may be added in effective amounts so that the product becomes a delivery vehicle, specifically an oral delivery vehicle. An effective amount of the active agents is known to those skilled in the art. A wide variety of active agents may be employed in the layer or region, and/or within other areas of the product, including those having a nutritional and/or therapeutic effect. Included among the active agents are flavor agents, sensate agents, coloring agents, and functional agents, including breath freshening agents, dental care agents, pharmaceutical agents, vitamins, minerals, nutraceuticals, and the like. The present confectionery composition is particularly suitable for inclusion of active agents that are heat sensitive, moisture sensitive and/or water reactive including, but not limited to volatile flavor agents and food-grade acids. This advantage may reduce the amount of heat-sensitive and/or moisture- sensitive agents that are required to make a confectionery product.

[0030] Suitable flavor agents may include natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof. Non-limiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (menthyl salicylate), peppermint oil, Japanese mint 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, and cassia oil. Also useful flavorings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon

derivatives, and various fruit flavors, whether employed individually or in admixture.

Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with the cooling agents, described herein below.

[0031] Other flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate,

p-methylamisol, and so forth may be used. Generally any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors.

[0032] Further examples of aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e.,

trans-2-hexenal (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof.

[0033] Sensate agents include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof.

[0034] A variety of well known cooling agents may be employed. For example, among the useful cooling agents are included erythritol, dextrose, sorbitol, menthane, menthone, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted

cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydro xymethyl derivatives of para-menthane, 2-mercaptocyclodecanone, hydroxycarboxylic acids with 2 to 6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N-2,3 trimethyl-2-isopropyl butanamide (known as WS-23), N-ethyl-p- menthane-3-carboxamide (known as WS-3), isopulegol, 3-(l-menthoxy)propane-l,2-diol, 3-(l-menthoxy)-2-methylpropane-l ,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-l,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-l- ol, 3-(l-menthoxy)propan-l-ol, 3-(l-menthoxy)butan-l-ol, 1-menthylacetic acid N-ethylamide,

1- menthyl-4-hydroxypentanoate, l-menthyl-3 -hydro xybutyrate, N,2,3-trimethyl-2-( 1 - methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, Ν,Ν-dimethyl menthyl

succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropanyl- 5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807, tradename FRESCOLAT® type MGA); 3-1-menthoxypropane- 1,2-diol (from Takasago, FEMA 3784); and menthyl lactate (from Haarmann & Reimer, FEMA 3748, tradename FRESCOLAT® type ML), WS-30, WS-14, eucalyptus extract (p-mentha-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide, para-menthane-3-carboxylic acid glycerol ester, methyl-2-isopropyl-bicyclo (2.2.1) Heptane-

2- carboxamide; and menthol methyl ether, and menthyl pyrrolidone carboxylate among others. These and other suitable cooling agents are further described in the following U.S. Patents, all of which are incorporated in their entirety by reference hereto: U.S. 4,230,688; 4,032,661; 4,459,425; 4,136, 163; 5,266,592; 6,627,233.

[0035] Warming components may 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. In some embodiments, useful warming compounds can include 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 isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydro capsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamylalcohol, benzyl alcohol, glycerine, and combinations thereof.

[0036] Sensate agents providing a tingling sensation include jambu, oleoresin, or spilanthol. In some embodiments, alkylamides extracted from materials such as jambu or sanshool may be included. [0037] Sensate agents providing an effervescent sensation include the combination of an alkaline material with an acidic material. In some embodiments, an alkaline 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, and tartaric acid, and combinations thereof. Examples of "tingling" type sensates can be found in U.S. Patent No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes.

[0038] Sensate agents also include "trigeminal stimulants" such as those disclosed in U.S. Patent Application Publication No. 2005/0202118 Al, which is incorporated herein by reference. A trigeminal stimulant is defined as an orally consumed product or agent that stimulates the trigeminal nerve. Examples of cooling agents which are trigeminal stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides including WS-23, WS-5, WS-14, methyl succinate, and menthone glycerol ketals.

Trigeminal stimulants can also include flavors, tingling agents, Jambu extract, vanillyl alkyl ethers, such as vanillyl n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, cyclic acetal of vanillin and menthol glycerin ether, unsaturated amides, and combinations thereof. Other cooling compounds can include derivatives of 2,3-dimethyl-2- isopropylbutyric acid, such as those disclosed in U.S. 7,030,273, which is incorporated herein by reference.

[0039] In some embodiments, sensate agents are used at levels that provide a perceptible sensory experience, i.e., at or above their threshold levels. In other embodiments, sensate components are used at levels below their threshold levels such that they do not provide an independent perceptible sensory experience. At sub-threshold levels, the sensates may provide an ancillary benefit such as flavor or sweetness enhancement.

[0040] Coloring agents include but are not limited to annatto extract, (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), crypto xanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), β-carotene (El 60a), 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 (El 40), 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 (El 72), 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 (El 00), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin (El 60c), lycopene (E160d), and combinations thereof.

[0041] Certified colors may also be used and include, but are not limited to, 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 (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (El 73), silver (El 74), gold (El 75), 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 (El 42), and combinations thereof.

[0042] In some embodiments, the layer or region material may include one or more functional agents, including surfactants, breath freshening agents, pharmaceutical agents, nutrition supplements, oral care agents, throat care agents, and combinations thereof.

Pharmaceutical agents contemplated for use herein may include, but are not limited to, throat soothing agents, analgesics, anesthetics, antiseptics, cough suppressants, antitussives, expectorants, antihistamines, mucolytics, and nasal decongestants. In addition, other pharmaceutical agents, as discussed below, may be employed herein.

[0043] Throat soothing ingredients may include analgesics, anesthetics, antiseptic, and combinations thereof. In some embodiments, analgesics or anesthetics may include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof. In some embodiments, antiseptic ingredients may include cetylpyridinium chloride, domiphen bromide, dequalinium chloride, and

combinations thereof. Throat soothing agents include honey, propolis, aloe vera, green or red pepper extract, glycerine, menthol and combinations thereof.

[0044] Cough suppressants may fall into two groups: those that alter the consistency or production of phlegm such as mucolytics and expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough suppressants), antihistamines,

dextromethorphan and isoproterenol (non-narcotic cough suppressants). In some

embodiments, ingredients from either or both groups may be included. [0045] In still other embodiments, antitussives may be used, and include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan,

diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof.

[0046] In some embodiments, antihistamines may be added, and include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations thereof. In some embodiments, non-sedating antihistamines may include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.

[0047] In some embodiments, expectorants may be added, and include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations thereof. In some embodiments, mucolytics may be added, and include, but are not limited to, acetylcycsteine, ambroxol, bromhexine and combinations thereof. In some embodiments, analgesic, antipyretic and anti-inflammatory agents may be added, and include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In some embodiments, local anesthetics may include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonotate and mixtures thereof.

[0048] In some embodiments nasal decongestants and ingredients that provide the perception of nasal clearing may be included. In some embodiments, nasal decongestants may include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof.

[0049] A variety of nutritional supplements may also be used as active ingredients including virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B6, vitamin B12, thiamine, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt and combinations thereof, may be used.

[0050] Examples of nutritional supplements that may be used as active ingredients are set forth in U.S. Patent Application Publication Nos. 2003/0157213 Al, 2003/0206993 Al, and 2003/0099741 Al, which are incorporated in their entirety herein by reference for all purposes. [0051] Various herbals may also be used as active ingredients such as those with various medicinal or dietary supplement properties. Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals may be used singly or in various mixtures. Commonly used herbs include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.

[0052] Some embodiments set forth herein may include breath fresheners, which may include essential oils as well as various aldehydes, alcohols, and similar materials. In some embodiments, essential oils may include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange. In some embodiments, aldehydes such as cinnamic aldehyde and salicylaldehyde may be used. Additionally, chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners. Of these, the most commonly employed are oils of peppermint, spearmint and chlorophyll.

[0053] In addition to essential oils and chemicals derived from them, in some embodiments breath fresheners may include but are not limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluro silicate, zinc gluconate, zinc tartarate, 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 materials, carbon-based materials, enzymes such as laccase, and combinations thereof.

[0054] In some embodiments, breath fresheners include, but are not limited to, lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus

pentosaceus, Pedioccocus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus and mixtures thereof. Breath fresheners are also known by the following trade names: Retsyn,™ Actizol,™ and Nutrazin.™ Examples of malodor-controlling compositions are also included in U.S. Patent No. 5,300,305 to Stapler et al. and in U.S. Patent Publication Nos.

2003/0215417 and 2004/0081713, which are incorporated in their entirety herein by reference for all purposes.

[0055] Dental care agents (also known as oral care ingredients) include, but are not limited to, tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents. Non-limiting examples of such ingredients may include, hydro lytic 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, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydro xylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients. In some embodiments, dental care ingredients may also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

[0056] In some embodiments, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are included. In some embodiments, potassium nitrate and potassium citrate are included. Other examples may include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate. Still other examples may include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.

[0057] Further examples may include surfactants such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve increased prophylactic action and to render the dental care ingredients more cosmetically acceptable. Surfactants can be detersive materials that impart detersive and foaming properties. Suitable examples of surfactants are water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydgrogenated 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.

[0058] In addition to surfactants, dental care ingredients may include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride. In some embodiments, additional anticaries agents may include fluoride ions or fluorine-providing components such as inorganic fluoride salts. In some embodiments, soluble alkali metal salts, for example, sodium fluoride, potassium fluoride, sodium fluoro silicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride can be included. In some embodiments, a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity, e.g., diminution of enamel solubility in acid and protection of the teeth against decay may also be included as an ingredient. Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride (SnF₂ - KF), sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and sodium monofluorophosphate. In some embodiments, urea may be included.

[0059] The present products exhibit additional advantages over conventional products, in part, because of the unique properties of the dough-like confectionery material. One such advantage relates to the product release profile of active agents including flavors. Because the dough-like confectionery material can be prepared at relatively low

temperatures, flavors experience less temperature-related evaporative losses. Thus, the dough-like confectionery material can effectively and efficiently deliver higher amounts of flavor than conventional panned coatings or layers. This ability to more effectively and efficiently deliver higher amounts of flavor can enable the use of suggestive colors that better meet consumer expectations for more intense flavors. For example, a dark orange color can suggest an intense orange flavor experience. For conventional panned goods, the consumer expectation suggested by a dark orange color may not be met due to flavor evaporation. However, for multi-region products including the dough-like confectionery material, the consumer will be provided with the expected high- intensity orange flavor experience suggested by the dark orange color.

[0060] Some of the active agents may be trapped by the carboxymethyl cellulose thereby delaying their release. As a result, the release profile of active agents is extended beyond what is expected from conventional coated confectionery products. [0061] It is also possible to incorporate all or some of the active agents directly within the carboxymethyl cellulose. This technique can also be used to delay release the active agents.

[0062] The release profile can also be affected by incorporating the active agents to varying degrees in the solid phase and/or liquid phase of the dough-like confectionery material as well as the edible substrate.

[0063] The composition of the dough-like confectionery material, its physical properties, and the manner in which the dough-like confectionery material is applied to the edible substrate enables a layer or region to be formed. The present confectionery material can be provided as a single layer or as multiple layers in the final product. Furthermore, by controlling the amount of retained liquid, the hardness or softness of the layer can be controlled. When forming a soft layer or region, it is desirable to add to the dough-like confectionery composition a hydrophilic plasticizer in an amount of about 0.11 to about 30% by weight, specifically about 1.0 to about 10%> by weight based on the weight of the doughlike confectionery composition. Typical plasticizers include glycerin, maltitol syrups (including those such as those sold by Roquette under the trade name LYCASIN), lecithin, propylene glycol, non-crystallizing syrups containing sugar alcohols or sugars such as sorbitol, maltitol, isomalt, erythritol, xylitol, glucose, fructose, sucralose or combinations thereof, polyethylene glycol, polyethylene oxide, and polyvinyl alcohols.

[0064] The dough-like confectionery composition has a water content and viscosity such that it can undergo an applied force so as to physically alter the relationship of the solid phase components and the liquid phase components. As a result, the carboxymethyl cellulose and liquid disperse relatively uniformly in and around the solid xylitol particulates. When at least some of the liquid is removed, the carboxymethyl cellulose hardens and the preliminary confectionery material forms a more firm layer. In some embodiments, the solid xylitol particulates are dispersed within the dough-like confectionery material to produce a heterogeneous material. In some other embodiments, the solid xylitol particulates are uniformly dispersed.

[0065] The multi-layer chewing gum confection product as previously indicated, comprises at least one chewing gum composition layer and at least one confectionery composition layer, formulated and applied as previously described. The product specifically contains four or more layers, specifically, five, six, seven, eight, or more layers where at least one layer is chewing gum and at least one layer is confectionery composition. In a specific embodiment, the product comprises alternating layers of chewing gum composition and confectionery composition. The layered format is in any known layered structure, but specifically a sandwich-like format where each layer is visible. For example, when the product is a cube or rectangular prism shape, each intermediate layer of the product is visible on four sides of the product and the top and bottom layers are visible on five sides of the product.

[0066] In an embodiment, when the product contains an even number of layers, the outer layers (top and bottom) are not both chewing gum composition layers or are not both confectionery composition layers. In an embodiment, when the product contains an odd number of layers, the outer layers (top and bottom) are either both chewing gum composition layers or are both confectionery composition layers.

[0067] The dough-like confectionery material may be produced by mixing the carboxymethyl cellulose with the liquid, specifically under high shear conditions, such as in a Brabender mixer or single-screw extruder or twin-screw extruder, to form a carboxymethyl cellulose sol. The solid xylitol particulate and optionally the liquid phase are separately mixed at elevated temperatures under mild stirring. The two mixtures are then combined with any additional ingredients, such as osmotic pressure controller, high intensity sweeteners, and active agents as previously described, and mixed in a suitable mixer, such as a Brabender mixer, until a cohesive dough-like confectionery material is formed.

[0068] The resulting dough-like confectionery material can be kneaded and rolled, and possesses pseudoplastic properties that allow it to be formed, optionally under pressure, into a layer or region. To form a layer or region, the dough-like confectionery material may be subjected to pressure such as compression to force the carboxymethyl cellulose/liquid mixture to fill the spaces between the individual solid xylitol particulates. The pressure exerted on the mixture overcomes the surface tension at the point of contact between the liquid and the solid xylitol particulates, enabling the liquid mixture to surround the solid xylitol particulates. Because the surface tension arising when the mixture first contacts the solid xylitol particulates is broken the liquid mixture is enable to expand surface contact with the solid xylitol particulates. When the carboxymethyl cellulose hardens, a more firm layer or region is formed.

[0069] The relative firmness or hardness of the layer or region may be controlled in two ways. First, adjustments can be made to the composition of the layering material, and second, adjustments can be made to the pressure exerted on the dough-like confectionery material during application to the edible substrate. Generally, softer layers are favored by increasing the amount of liquid and/or carboxymethyl cellulose and/or by using a less viscous substance for this purpose. In addition, softer layers may be favored by using plasticizers.

[0070] The incorporation of the carboxymethyl cellulose into the dough-like confectionery material is one of the marked departures from conventional technology. The carboxymethyl cellulose protects the solid xylitol particulates and maintains their properties while keeping the amount of liquid to a minimum. The carboxymethyl cellulose also protects the viscosity of the material so that it can be kneaded and rolled into a cohesive semi- so lid material typically associated with dough-like materials. The use of carboxymethyl cellulose provides the dough-like confectionery material with the properties of a pseudoplastic doughlike material that can be applied to the edible substrate in thicknesses not obtainable with conventional syrup materials.

[0071] As discussed, the dough-like confectionery material has a first moisture content and possesses a level of cohesiveness before processing (i.e., before it is applied to the edible substrate) that enables it to be applied to the edible substrate as a layer or region. In some embodiments, the first moisture content can be from about 10% to about 20% by weight of the dough-like confectionery material. The level of cohesiveness overcomes the inherent "stickiness" of the layering material. The term "stickiness" refers to the tendency of the dough-like material to adhere to equipment (typically made of stainless steel) used to apply the same to the edible substrate. A high degree of stickiness means that at least a portion of the dough-like confectionery material is not released from the application equipment to the substrate. In formulating the dough-like confectionery material, the amount of "stickiness" can be adjusted, for example, by increasing or decreasing the amount of the carboxymethyl cellulose.

[0072] The viscosity of the dough-like confectionery material is an important consideration. Desirably, the dough-like confectionery material is pseudoplastic, meaning that when a force is applied to it, the material reacts by exhibiting a counteractive force. More specifically, the material pushes back against the force and seeks to return to its original shape. Pseudoplastic materials instantaneously decrease in viscosity when the shear stress rate is increased, which is characteristic of high molecular weight molecules.

[0073] It is desirable for the dough-like confectionery material to be applied to the edible substrate without permanently sticking to the apparatus used to apply the same. If the dough-like confectionery material is too sticky, it tends to adhere to the application equipment and thereby produce relatively uneven hard layers or regions and/or lowers the efficiency of the layering process, because a portion of the dough-like confectionery material is not applied to the substrate. In some embodiments, an anti-adherent agent is applied to the apparatus, the surface(s) of the substrate and/or the dough-like confectionery material.

Suitable anti-adherent agents can include, but are not limited to, fats, oils, waxes, talc, low hygroscopicity materials such as sucrose, mannitol, and the like. The anti-adherent agents can be applied as powders or liquids.

[0074] A high degree of stickiness may be caused by excessive amounts of solid xylitol particulates in the layering material. Accordingly, the amount of the carboxymethyl cellulose can be increased to reduce the stickiness, as desired. Desirably, the dough-like confectionery material has a structural integrity enabling it to be processed on application equipment and be released therefrom to form a layer or region on the substrate that adheres thereto to form an intermediate product (i.e., substrate when first covered with the dough-like confectionery material having a second moisture content during processing), subject to post application treatment, as described hereinafter. This second moisture content is sufficient to allow scoring of the intermediate product without cracking. In some embodiments, the second moisture content is about 8% to about 15% by weight of the dough-like confectionery material.

[0075] Although not required, it is sometimes desirable to apply pressure on the intermediate product to provide better adherence of the dough-like confectionery material to the edible substrate and to facilitate movement of liquid within the dough-like confectionery material to the surface. This pressure facilitates removal of the liquid in a relatively short time and under mild conditions and may be helpful in making the dough-like confectionery material substantially free of air bubbles. In addition, the applied pressure helps the liquid fill the voids between the solid xylitol particulates. The dough-like confectionery material will then have a third moisture content after processing. In some embodiments, the third moisture content will be 5% to about 7% by weight of the confectionery material.

[0076] As previously indicated, two specified methods by which the dough-like confectionery material may be applied to the substrate are coextrusion and compressive lamination. Coextrusion typically employs a concentric die assembly having an inner die portion and an outer die portion. The inner die portion may contain the substrate material while the outer die portion may contain the dough-like confectionery material. When coextrusion is performed, there may be enough pressure applied between the coextruded materials that the application of subsequent pressure (e.g., compression) is not necessary.

[0077] An example of a coextrusion assembly is shown in Figure 1. Referring to Figure 1, there is shown a coextrusion assembly 10 comprising an inner die portion 12 and an outer die portion 14. The substrate (e.g., core material) is provided from a source of substrate 16, while the layering material in the form of a dough-like confectionery material is provided from a source 18. The respective extruded materials contact each other in a target area 20, at which point pressure is applied by constriction of the extruded materials, sufficient to compress the same into a coextruded material 22 as it leaves the respective die portions 12, 14. As a result, the extruded materials bond together and facilitate moving liquid in the dough-like confectionery material into the void spaces between solid xylitol particulates. The coextruded material 22, having a core 24 and layering material 26 as shown specifically in Figure 1, exits from the die portions 12 and 14 and may be further processed, as described hereinafter.

[0078] The temperature of the coextrusion process is generally in the range of about 60 to about 180°F (about 16 to about 82°C, specifically about 80 to about 140°F (about 27 to about 60°C). An exemplary coextrusion assembly is Bepax, manufactured by Bepax, Inc. The temperatures employed to extrude the substrate (e.g., chewing gum) may be different from the temperature used to extrude the dough-like confectionery material. Typically, the dough-like confectionery material may be extruded at or about room temperature, while the substrate will typically be extruded at higher temperatures (e.g., for chewing gum, a typical extrusion temperature is about 120°F (about 49°C)).

[0079] Although not shown in Figure 1, the coextruded material 22 may be subjected to pressure after removal from the coextrusion assembly to further facilitate movement of liquid into the void spaces, as previously described. A roller assembly comprising spaced apart rollers as shown and described hereinafter in connection with Figure 2 may be used for this purpose.

[0080] The coextruded material (i.e., intermediate product) 22 may, but need not, undergo a drying procedure using conventional drying equipment (not shown). Drying may be performed under non-elevated to slightly elevated temperatures (e.g., slightly below room temperature to about 120°F (49°C)), and for only a few seconds, typically no more than about two seconds.

[0081] The intermediate product removed from the coextrusion system can optionally be dried, as described above, or forwarded directly to a conditioning unit to undergo conventional conditioning (i.e., exposure to room temperature under low humidity conditions, typically in a conditioning tunnel) followed by scoring into individual pieces of confection. [0082] The confectionery-material-containing intermediate product is typically in the form of a sheet that needs to be further processed to form individual pieces of the

confectionery material containing product. Additionally, in some embodiments, the second moisture content of the dough-like material included in the intermediate product allows enough flexibility such that the intermediate product can be cut and manipulated to form a large variety of shapes. Thus, a variety of confectionery product-forming mechanisms including, but not limited to scoring dies, punching, stamping, molding and roller assemblies may be employed so that the individual pieces can be made in essentially any form, including geometric shapes (e.g., cube, triangle, hexagon, star, cylinder, twist shape, wavy shape, swirl shape and the like), shapes of living creatures (e.g., animals, birds, and the like), cartoon-type characters (e.g., Disney-owned characters), theme related icons (e.g., numbers, letters, scientific symbols, and the like). Due to the large variety and lack of shape limitations, product forms can include interlocking shapes such that the shapes interlock vertically (as in a stack) or horizontally (as in a puzzle). In a specific embodiment, the multi-layered chewing gum product is in a cube shape or a rectangular prism shape, specifically a rectangular prism shape having substantially equal dimensions for length and width.

[0083] The confectionery product forming mechanisms may be applied during a process of applying the dough-like confectionery material to the edible substrate and/or after the process before reducing the amount of water to the desired amount in the confectionery product.

[0084] Scoring dies may be used to create the atypical shapes described above, which are positioned downstream of the drying station. The scoring dies are preformed in a desired shape, and when placed into contact with a sheet of the confectionery material containing intermediate product, produce the individual pieces in the desired shape. The selection of suitable preformed dies for this purpose is within the skill of the art.

[0085] An alternative means of applying the dough-like confectionery material to the substrate is a system that applies pressure to the dough-like confectionery material at the time it is applied to the substrate. This system, including apparatus and method, is referred to herein as compressive lamination. This is a system by which the layering material is applied to the substrate utilizing a laminating device in the form of a roller assembly. The roller assembly includes spaced apart rollers, between which is placed the dough-like confectionery material. The spaced apart rollers, including a target roller and a secondary roller, are separated by a distance typically corresponding to the thickness of the desired layer or region. The target roller is the part of the roller assembly that applies the dough-like confectionery material to the substrate. As the dough-like confectionery material contacts the target and secondary rollers, it is compressed into the desired thickness, while at the same time maintaining contact with the target roller, so that the compressed layering material can be released onto the substrate from the target roller.

[0086] When the target roller applies the layering material to the substrate, it does so under a compressive force that preferentially adheres the layering material to the substrate, while simultaneously releasing the layering material from the target roller. The compressive force is generated by placing the target roller (with the layering material thereon) a distance from the substrate less than the combined thickness of the substrate and the layering material.

[0087] Referring to Figure 2, there is shown a compression lamination system 30 comprising an extruder 32 that forms a continuous band of an edible substrate 34 through a die 36. There is further disclosed a roller assembly 38 comprised of two pair of spaced apart opposed rotating rollers (40a, 40b) and (40c, 40d). Rollers 40a and 40c rotate in opposite directions. Roller 40a is referred to as a target roller, typically cylindrical and typically made of stainless steel, because its function is to apply the layering material to the substrate. The roller 40c is a secondary roller, whose purpose is to apply pressure on the coating material in proximity of the gap 42a to preferentially form a layer or region of layering material on the target roller 40a. The secondary roller is likewise typically cylindrical and typically made of stainless steel. Rollers 40b and 40d shown in Figure 2 function in a similar manner, in which roller 40b is a target roller and roller 40d is a secondary roller.

[0088] There are gaps 42a and 42b between each pair of opposed rollers to which is supplied the layering material or dough-like confectionery material 46. The layering material 46 preferentially adheres to rollers 40a and 40b, so that a relatively thin layer 48 of the layering material adheres to each target roller 40a and 40b, as it comes in contact with the substrate. Adherence of the layering material to the target roller can be controlled by adjusting the size of the gap, the speed of the target roller and the secondary roller, the pressure exerted on the dough-like confectionery material in proximity of the gap, and the viscosity of the dough-like confectionery material.

[0089] As previously indicated, the layering material has sufficient stickiness so that it adheres to the target roller, but not so much stickiness that the layering material remains with the target roller after contact with the substrate. The relative amount of stickiness can be adjusted as previously described, such as by modifying the amount of solid xylitol particulate and/or the carboxymethyl cellulose when formulating in the dough-like confectionery material. [0090] Although not preferred, a minor amount of the layering material (i.e., "excess layering material") may remain on the target roller after contact with the substrate. The excess material may be removed by a stationary scraper (not shown) or by periodically stopping the roller assembly and cleaning the rollers.

[0091] The formulation of the layering material is carried out as previously described, so that the layering material preferentially adheres to the target rollers 40a and 40b, enabling the layering material to contact the substrate. The substrate passes between the target rollers 40a, 40b so that when the layering material makes contact with the substrate, the layering material is released from the target rollers and placed upon the substrate. As the target rollers continue to rotate, a portion of the target rollers that has released the layering material is free to pick up more layering material at the gap (42a or 42b), thereby creating a continuous process for placing the layering material on the substrate. The layering material may be continuously supplied from a source (not shown) to the gap and may also include recycled "trim" material as previously described.

[0092] The gap between the rotating rollers of the first pair of rollers can vary in distance, depending on the desired thickness of the layering material to be applied to the substrate. The pressure applied to the layering material by having the dough-like

confectionery material compressed between the rollers not only assists in preferentially adhering the layering material to the target roller, but also urges the liquid phase (i.e., liquid and carboxymethyl cellulose) to fill the voids between the individual solid particulates. In some embodiments, further pressure is applied when the target roller releases the layering material onto the substrate as previously described.

[0093] When laminating the layering material onto the substrate, there are

considerations, discussed below, which facilitate achieving a desirable result. The first is the formulation of the layering material (dough-like confectionery material itself). The more viscous the layering material, the larger the gap that may be selected for the pair of opposed rotating rollers, and the thicker the layer or region that may be applied. Generally, there are commercial limits to the thickness of the layer or region, and the nature of the final product factors into the selection of a proper ratio of viscous modulus to elastic modulus (e.g. Tan delta value) of the layering material, and the gap between the rollers, to achieve the desired thickness. In general, the Tan delta value can vary over a wide range (e.g. Tan delta value of up to 1.5), providing the layering material can a) preferentially adhere to the target roller, and b) be released from the target roller to the substrate. [0094] The desirability of preferentially retaining the layering material on the target roller is an important consideration. It is preferred to have most, most preferably

substantially all, of the layering material retained on the target roller. If too much layering material is retained on the secondary roller, it may be necessary to provide a scraper or other system for removing excess layering material from the secondary roller, as previously described. Furthermore, if the secondary roller retains layering material, the thickness of the layering material on the target roller may vary and can result in inconsistent thicknesses of layering material on the substrate.

[0095] When pressure is applied to the layering material at the gap by the secondary roller as it is applied to the target roller, the liquid phase (liquid and carboxymethyl cellulose) contained within the layering material tends to become interspersed and surround the solid particulate as the result of the breakdown of surface tension within the layering material. Uniformly dispersing the liquid phase between individual solid xylitol particulates enhances the likelihood that the water or the liquid (e.g., water) can be removed under mild conditions, such as room temperature, and drying can be conducted for no more than short periods of time, or can be removed solely by conditioning at room temperature and low humidity without drying.

[0096] In the embodiment shown in Figure 2, two pairs of rotating rollers (each including a target roller and a secondary roller) are employed to apply the layering material to the top and the bottom surfaces of the substrate. One of the pair of rotating rollers may be removed from the system if only one surface of the substrate is to receive the layering material. In addition, scoring dies may be used to score the sheets of the

confectionery-material-containing product into individual pieces having a variety of shapes as previously described.

[0097] Referring again to Figure 2, in an embodiment, the edible substrate 34 can be multilayered, e.g. a tri-layer material comprising two outer layers of chewing gum and an inner layer of dough-like confectionery material such that the final sheet includes two outer layers of dough-like confectionery material and intermediate layers of chewing gum and central dough-like confectionery material.

[0098] Referring again to Figure 2, once the layering material is applied by compressive lamination to the substrate, the sheet of the confectionery material containing intermediate product can then be processed into individual pieces of final product. This may be accomplished by lengthwise scoring through a pair of scoring rollers, depicted by the numeral 50, and/or further processed by sidewise scoring by a pair of rotating rollers 52 in which cutters 54 cut the sheet into individual pieces of the desired product.

[0099] The product may be produced in a manner that elicits an individual particular or more complex sensory perception in a consumer. The products may be provided with a signature sensory label that the consumer responds to with a sensory perception. For example, a product may have a signature sensory label in the form of a color, a surface topography, a shape and/or aroma. When the consumer sees the product with a particular signature sensory label, the consumer immediately associates the product with a particular sensory and/or functional benefit.

[0100] For example, a confectionery product with an oral care benefit could include a signature aroma associated with the oral care functional benefit. As used herein, a "signature aroma providing substance" is an aroma providing substance that provides an aroma profile created to communicate or otherwise indicate or represent a product benefit other than the product's taste or flavor profile. The signature aroma provided by the signature aroma providing substance provides the user with a cue that the product will provide the oral care functional benefit experience at least several seconds before beginning to eat the product and receive the oral care functional benefit.

[0101] The signature aroma could be a floral aroma created to signal mouth freshening. The user would receive the floral mouth freshening cue before consuming the product and would expect the mouth freshening benefit independent of the product flavor profile that could be fruit, mint, spice, etc. When the signature aroma providing substance is located on at least one exterior surface of the product, the signature aroma would be transferred to the user's hand(s) when the user handles the product and thus the user would be reminded of the mouth freshening benefit.

[0102] In addition to signature aromas, signature shapes, signature surface topographies and signature colors and combinations thereof can be used. It should further be noted that as the product has multiple layers, each layer can comprise a different dough-like confectionery material or chewing gum material, each containing a different color or active agents (e.g. flavor, sensate agents, etc) and the like. Still further, the multiple layers may each have a different texture including hardness, or softness.

[0103] Also included are products with unique texture profiles. For example, the process of applying the dough-like confectionery material to the edible substrate can provide a spaced-apart region of confectionery material and chewing gum material and a consumer can experience a unique chewing experience when a product is first chewed due to the concurrent sensation of both materials.

[0104] The strength of the layer or region formed from dough-like confectionery material in a finished product can be fortified by adding dough-strengthening agents to the dough-like confectionery material. Such agents include nanoclay as disclosed in U.S. Patent Publication No. 2007/0218165 Al incorporated herein by reference. Other dough strengthening agents include silicates such as magnesium and aluminum silicate, clay, bentonite, calcium carbonate di- and tri-calcium phosphate, titanium dioxide, alumina, mica-based pearlescent pigments, zinc oxide, talc, aluminum benzoate, cellulose, fiber, and combinations thereof. These materials may also reduce chipping and/or increase crunchiness of the layer or region.

[0105] The width of the sheet formed from the application of the dough-like confectionery material on the edible substrate may vary depending on the apparatus used. The sheet can be treated by the previously mentioned shape forming mechanisms including, but not limited to scoring dies, punching, stamping, molding, and roller assemblies into individual pieces. The sheet can be first cut into individual pieces and then shaped or can be first shaped and then be cut into individual pieces, or cutting and shaping can be formed simultaneously. Apparatus systems used for these purposes include chain die, rotary die, roller and scoring, cutting and wrapping.

[0106] Any confectionery surface treatment including, but not limited to, printing, imaging, glazing, glossing, smoothing, filming, lacquering, frosting, polishing, dusting, toasting, and the like can be applied to the confectionery material sheet. Color ingredients such as dyes, lakes and mica-plated pigments such as pearlescent pigments can be used to create a great variety of visual effects. The confectionery region can be readily surface treated so that the final product has an image printed thereon. In addition, the package containing the final product may have a transparent covering to enable the prospective purchaser to see the final product with the printed image through the covering. The printed image can include any image that may be printed on the final product, including complex images such as movie and cartoon characters.

Particular Embodiments of the Dough-Like Confectionery Material and the Carboxymethyl Cellulose Sol

[0107] One embodiment is a dough-like confectionery composition comprising a solid phase and a liquid phase. At least a major portion of the solid phase is surrounded by the liquid phase. The solid phase comprises solid xylitol particulate. The solid xylitol particulate can be in the form of granules, powders, aggregates, crystals, non- crystalline solids, or a combination or two or more of the foregoing forms. The liquid phase comprises a mixture of a liquid and carboxymethyl cellulose. In some embodiments, the solid xylitol particulate has an average particle size of about 1 to about 500 micrometers. Within this range, the average particle size can be at least 5 micrometers, or at least 10 micrometers, or at least 20 micrometers, or at least 50 micrometers. Also within this range, the average particle size can be up to 400 micrometers, or up to 300 micrometers, or up to 250 micrometers, or up to 200 micrometers, or up to 150 micrometers, or up to 100 micrometers, or up to 50 micrometers. In some embodiments, the solid xylitol particulate has a bimodal particle size distribution comprising a first particle size of about 100 to about 300 micrometers and a second particle size of about 20 to about 80 micrometers. The liquid and the caboxymethyl cellulose are typically present in amounts sufficient to collectively form a viscous material capable of surrounding the solid xylitol particulate. The viscous material has a viscosity greater than the liquid itself. After the dough-like confectionery composition is formed into a confectionery layer or region, a portion of the liquid is typically removed, either actively (e.g., via a heating or drying step) or passively (e.g., via a period of exposure to ambient conditions). The resulting confectionery layer or region from which a portion of the liquid has been removed can be hard or soft, depending on its initial composition and process history.

[0108] In several embodiments, the solid xylitol particulate is present in an amount of about 65 to about 98% by weight, based on the weight of the dough-like confectionery composition, specifically about 70 to about 93% by weight, and more specifically about 75 to about 88%o by weight.

[0109] A variety of liquids can be used to form the dough-like confectionery composition. These include water, glycerin, hydrogenated starch hydrolysates, polyol syrups, and mixtures thereof. The liquid can be present in an amount of up to about 20% by weight, specifically about 10 to about 15% by weight, based on the weight of the dough-like confectionery composition. It should be noted that these liquid amounts correspond to added liquid and do not include the small amounts of liquid (e.g., water) that may be associated with the carboxymethyl cellulose and the solid xylitol particulates.

[0110] The carboxymethyl cellulose typically has a molecular weight of at least about 50,000 daltons, including sodium or calcium salts of carboxymethyl cellulose. Exemplary carboxymethyl cellulose include those commercially available from Kelco, including carboxymethyl cellulose sodium CEKOL 700 CP, and the like.

[0111] The carboxymethyl cellulose can be present in an amount of about 0.1 to 3.5% by weight (dry weight), specifically about 0.5 to about 3.0% by weight, more specifically about 1.0 to about 2.5% by weight, based on the weight of the dough-like confectionery composition.

[0112] In addition to the liquid and the carboxymethyl cellulose, the dough-like confectionery composition can, optionally, further comprise an osmotic pressure controller. While not wishing to be bound by any particular theory of operation, the present inventors hypothesize that the osmotic pressure controller dissolves in the liquid and helps to control the rate and extent of dissolution of the solid xylitol particulate in the dough-like

confectionery composition. Suitable osmotic pressure controllers include dextrans, and carbohydrates having a molecular weight of less than about 2,000. In some embodiments, the osmotic pressure controller is a sugar alcohol. In some embodiments, the osmotic pressure controller comprises dissolved maltitol.

[0113] In some embodiments of the dough-like confectionery composition, the solid xylitol particulate is present in an amount of about 70 to about 93% by weight, the liquid in an amount of about 2.0 to about 20% by weight, and the carboxymethyl cellulose in an amount of about 0.1 to 3.5% by weight (dry weight), based on the weight of the dough-like confectionery composition.

[0114] In some embodiments of the dough-like confectionery composition, the liquid comprises or consists of water.

[0115] The dough-like confectionery composition is typically sweet. Its sweetness is derived primarily from the solid xylitol particulate and secondarily from any osmotic pressure controller present. When additional sweetness is desirable, the dough-like confectionery composition can further comprise an intense sweetener. The intense sweetener can reside in the solid phase, the liquid phase, or both. Various intense sweeteners and amounts are described above.

[0116] The dough-like confectionery composition can also optionally further comprise an effective amount of at least one active agent. Various active agents are described above and include, for example, flavor agents, sensate agents, coloring agents, and functional agents, including breath freshening agents, dental care agents, pharmaceutical agents, vitamins, minerals, nutraceuticals, and the like, and combinations thereof. Because the dough-like confectionery composition can be prepared at or near room temperature, it is particularly suitable for incorporation of active agents that are volatile, heat sensitive, or water-reactive. Such agents include certain flavor agents and food-grade acids. One advantage is the ability to use reduced amounts of heat and/or moisture sensitive agents.

[0117] The dough-like confectionery composition has a dough-like consistency. For example, it typically has sufficient flexibility to be placed onto a rotating roller and released therefrom onto a substrate. In some embodiments, the dough-like confectionery composition is pseudoplastic (e.g., at 23°C). As described above, when a force is applied to a

pseudoplastic material, the material reacts by exhibiting a counteractive force. More specifically, the material pushes back against the force and seeks to return to its original shape. Pseudoplastic materials instantaneously decrease in viscosity when a shear stress rate is increased. In some embodiments the dough-like confectionery composition exhibits a Tan Delta value of less than about 1.5 (e.g., at 23°C). Tan Delta is the ratio of viscous modulus to elastic modulus and a useful quantifier of the presence and extent of elasticity in a fluid. The higher the Tan Delta value, the less elastic the viscoelastic liquid. In some embodiments, the Tan Delta value is less than about 1.2, specifically about 0.2 to about 0.8. In some embodiments, the dough-like confectionery composition exhibits a flow behavior index (n) of about 0.65 to about 0.85. Procedures for measuring rheological properties of the

confectionery composition are described in the working examples.

[0118] The dough-like confectionery composition can, optionally, exclude certain components. For example, it can be free of gelatin and/or free of plasticizer and/or free of polyol syrup.

[0119] In a specific embodiment, the dough-like confectionery composition comprises about 76 to about 86% by weight of the solid xylitol particulate, about 8 to about 14% by weight of water, about 0.5 to about 2% by weight glycerin, about 0.5 to about 3% by weight of the carboxymethyl cellulose (dry weight), and about 2 to about 6%> by weight of a maltitol syrup or a hydrogenated starch hydro lysate syrup, wherein all percents by weight are based on the weight of the dough-like confectionery composition.

[0120] The invention extends to methods of preparing the dough-like confectionery composition. Thus, one embodiment is a method of preparing a confectionery composition, comprising: blending solid xylitol particulate, and a carboxymethyl cellulose sol, the carboxymethyl cellulose sol comprising a liquid and a carboxymethyl cellulose. The carboxymethyl cellulose sol can be essentially homogeneous. One advantage of the present confectionery composition is that it can be prepared at ambient temperature. As used herein, the terms "ambient temperature" and "room temperature" are synonymous and refer to a temperature of about 15°C to about 30°C, specifically about 18°C to about 27°C. Ambient temperature blending can be used both for preparation of the carboxymethyl cellulose sol and for blending of the solid xylitol particulate with the carboxymethyl cellulose sol.

[0121] The invention extends to confectionery layers or regions derived from the dough-like confectionery composition. Thus, one embodiment is a multi-layer confection comprising at least one confectionery layer or region comprising a plurality of solid xylitol particulates with at least a major portion of the plurality of solid xylitol particulates at least partially surrounded by a hardened carboxymethyl cellulose.

[0122] The compositions of the confectionery layers or regions typically comprise less liquid than the dough-like confectionery compositions from which they are derived, the liquid content having been reduced by evaporation and/or exudation under pressure. This loss of liquid is accompanied by an at least partial hardening or increased firmness of the composition, and the carboxymethyl cellulose of the confectionery layer or region can therefore be said to have "hardened" relative to the carboxymethyl cellulose of the dough-like composition. However, it is not clear that there is any chemical difference between the carboxymethyl cellulose and the hardened carboxymethyl cellulose.

[0123] All of the variations in component types and amounts described above for the dough-like confectionery composition apply equally to the confectionery layer or region, with the exception that amount the liquid (and any other volatile components) may have been reduced in the confectionery layer or region relative to the dough-like confectionery composition.

[0124] Due to handling constraints on the dough-like confectionery composition, the confectionery layer or region typically has a thickness of at least 0.2 millimeter. The range of layer or region thickness can be, for example, about 0.2 to about 5 millimeters, specifically about 0.3 to about 4 millimeters, more specifically about 0.4 to about 3 millimeters, still more specifically about 0.5 to about 2 millimeters, yet more specifically about 0.5 to about 1 millimeter.

[0125] In some embodiments, the multi-layered chewing gum product comprises at least one confectionery composition layer and at least one chewing gum layer. In some embodiments, the at least one confectionery layer or region has a thickness of at least 0.2 millimeter, specifically about 0.5 to about 3 millimeters, and more specifically about 1.0 to about 2.0 millimeters. In some embodiments, the at least one chewing gum layer has a thickness of at least 0.2 millimeter, specifically about 0.5 to about 5 millimeters, and more specifically about 1.5 to about 3.0 millimeters. [0126] Some embodiments relate to the carboxymethyl cellulose sol used to form the confectionery composition. For example, one embodiment is a method of forming a carboxymethyl cellulose sol, comprising blending about 1 to about 30% by weight of carboxymethyl cellulose and about 70 to about 99% by weight of a liquid to form the carboxymethyl cellulose sol, wherein all percent by weight values are based on the total weight of the carboxymethyl cellulose sol. Within the range an amount of carboxymethyl cellulose of about 5 to about 25% by weight, and specifically about 10 to about 20% by weight percent based on the total weight of the carboxymethyl cellulose sol can be used; and an amount of liquid of about 75 to about 95% by weight, specifically about 80 to about 90% by weight percent based on the total weight of the carboxymethyl cellulose sol can be used. In some embodiments, the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydro lysates, and mixtures thereof. The blending step can comprise gradually adding the carboxymethyl cellulose to the liquid. Alternatively or in addition, the blending step can comprise processing the carboxymethyl cellulose and the liquid in a twin- screw extruder. In some embodiments, the carboxymethyl cellulose sol consists of carboxymethyl cellulose and water. One advantage of the present carboxymethyl cellulose sols is that they can be prepared at ambient temperature. Thus, in some embodiments, the blending is conducted at a temperature of about 15 to about 30°C. In some embodiments, the carboxymethyl cellulose sol is essentially homogeneous, which means that it is free of any lumps larger than the thickness of the confectionery layer or region into which it is incorporated.

[0127] In a specific embodiment, the liquid of the sol is water. In an embodiment, the weight ratio of water to carboxymethyl cellulose is about 90: 10 to about 80:20.

Particular Embodiments of the Chewing Gum Confection

[0128] One embodiment is a multi-region chewing gum confection comprising: a) a first region comprising a chewing gum composition; and b) a second region comprising a confectionery composition comprising a solid phase and a liquid phase, at least a major portion of the solid phase being surrounded by the liquid phase, the solid phase comprising a plurality of solid xylitol particulates, and the liquid phase comprising a mixture of a liquid and a carboxymethyl cellulose.

[0129] The chewing gum composition can be any known chewing gum composition comprising a gum base, bulk sweetener, and optionally further comprising one or more of a conventional chewing gum ingredient. Optional ingredients include a flavor agent, a coloring agent, a sensate agent, a functional agent, an intense sweetener, and the like as described herein.

[0130] It is possible to have various spatial relationships between the at least one chewing gum layer and the at least one confectionery composition layer of the multi-layer chewing gum confection product as previously indicated. In an embodiment, the product contains four or more layers, specifically, five, six, seven, eight, or more layers where at least one layer is chewing gum and at least one layer is confectionery composition. In a specific embodiment, the product comprises alternating layers of chewing gum composition and confectionery composition. In another embodiment, two or more different chewing gum and/or confectionery composition layers having different compositions, colors, textures, and the like can be used. Within this embodiment, two or more chewing gum or two or more confectionery composition layers can be adjacent to one another and distinguishable by the difference in composition, color, texture, etc. The layered format is in any known layered structure, but specifically a sandwich-like format where each layer is visible. For example, when the product is a cube or rectangular prism shape, each intermediate layer of the product is visible on four sides of the product and the top and bottom layers are visible on five sides of the product. In an embodiment, the product is a rectangular prism shape having substantially equal dimensions for length and width. In another embodiment, each layer has a thickness ratio of between 0.5 and 1.5 relative to a contacting layer.

[0131] In some embodiments, the chewing gum is selected from the group consisting of chewing gum, bubble gum, fat-based gum, candy gum, soft gums which turn hard or remain soft after chewing, and combinations thereof.

[0132] All of the variations in component types and amounts described above for the dough-like confectionery composition apply to the confectionery layer or region of the multi- layered chewing gum confection product, with the exception that amount the liquid (and any other volatile components) may have been reduced in the confectionery layer or region relative to the dough-like confectionery composition.

[0133] One embodiment is a multi- layered chewing gum confection comprising the product of removing at least a portion of the liquid from an intermediate multi-layered chewing gum confection comprising at least one chewing gum composition layer and at least one confectionery composition layer, wherein the confectionery composition comprises a solid phase and a liquid phase, at least a major portion of the solid phase being surrounded by the liquid phase, the solid phase comprising a plurality of solid xylitol particulates, and the liquid phase comprising a carboxymethyl cellulose sol, the carboxymethyl cellulose sol comprising about 75 to about 95% by weight of a liquid, and about 5 to about 25% by weight of a carboxymethyl cellulose, all weights are based on the total weight of the carboxymethyl cellulose sol.

[0134] The invention extends to methods of making the multi- layered chewing gum confection product. Thus, one embodiment is a method of forming a multi-layer chewing gum confection product comprising: a) blending about 75 to about 93% by weight of solid xylitol particulates, and about 7 to about 25 % by weight of a carboxymethyl cellulose sol, the carboxymethyl cellulose sol comprising about 6 to about 21.25%) by weight of a liquid, and about 1.0 to about 3.75% by weight of a carboxymethyl cellulose to form a confectionery composition; wherein all weight percents are based on the total weight of the confectionery composition; b) forming the confectionery composition (i.e., a mass of the confectionery composition, or "confectionery mass") into a confectionery layer; and c) applying the confectionery layer to an edible substrate comprising a chewing gum composition, and optionally repeating steps b) and c) where the edible substrate comprises at least on chewing gum layer. In some embodiments, steps b) and c) are conducted by coextruding the confectionery composition and the chewing gum composition. Step b) can include forming the confectionery layer on a roller and step c) comprises transferring the confectionery layer from the roller to the edible substrate. Step b) can include forming the confectionery composition into a sheet, trimming the ends of the sheet to form a trim material, and recycling the trim material for use as at least part of the confectionery composition of step b). The method can, optionally, further comprise reducing the amount of liquid in the

confectionery layer, before and/or after the confectionery layer is applied to the edible substrate. Reducing the liquid amount may occur spontaneously under ambient conditions but can also be accelerated by the use of heat, pressure, and atmospheric exchange. The reduction of liquid amount is typically accompanied by an apparent hardening of the carboxymethyl cellulose. The method can, optionally, further comprise comprising applying pressure to the combined confectionery layer and edible substrate, the pressure being effective to achieve one or more of shaping the chewing gum confection, removing liquid from the chewing gum confection, and increasing adhesion between the confectionery layer or region and the edible substrate. At least one of the steps a) and b) can, optionally, be conducted at about ambient temperature. In one embodiment, step b) comprises applying the confectionery composition to a roller assembly comprising a target roller, wherein the resulting confectionery layer releasably adheres to the target roller; and step c) comprises transferring the confectionery layer from the target roller to the edible substrate. For example, the roller assembly can comprise at least one pair of rotating rollers including a target roller and a secondary roller which rotate in opposite directions, the pair of rotating rollers being separated by a gap, the method further comprising placing the confectionery composition in the gap and in operative contact with both rotating rollers and compressing the confectionery composition to form a layer or region, and preferentially adhering the layer or region of the confectionery composition to the target roller (i.e., downstream of the gap and upstream of contact of the confectioner layer with the edible substrate). To aid retention of the confectionery layer on the target roller, at least one target parameter for the pair of rollers can be adjusted. Such target parameters include, for example, the size of the gap, the speed of the pair of rollers, pressure on the confectionery composition by the pair of rollers in proximity of the gap, and the viscosity of the dough-like confectionery material. In a specific embodiment, the step of transferring the confectionery composition from the target roller to the edible substrate comprises: positioning the target roller proximate to the edible substrate so that the confectionery composition is in contact with the edible substrate; and adjusting the pressure on the edible substrate by the target roller so that the confectionery composition is preferentially applied onto the surface of the edible substrate and remains in contact with the edible substrate (and detached from the target roller). The roller assembly can comprise one pair of rotating rollers, or two or more pairs of rotating rollers. The target roller can be cylindrical and have a continuous curvilinear outer surface for receiving the confectionery composition. Alternatively, the target roller can have a non-cylindrical outer surface for receiving the dough-like confectionery material. The steps of the method can, optionally, be repeated to obtain a multi-layered chewing gum confection. The method can, optionally, further include drying the combined confectionery layer and edible substrate at about room temperature.

[0135] The invention extends to multi- layered chewing gum confection products produced by any of the various methods described above.

[0136] In an embodiment, a multi- layer chewing gum confection product can comprise at least one confectionery composition layer and at least one chewing gum layer where the density of the confectionery composition can be selected to be greater than, about equal to, or less than the density of the chewing gum composition. Density can be determined by one having ordinary skill in the art using well-known analytical techniques. Traditional chewing gum generally has a density of about 1.2 grams/cubic centimeters (g/cc). In one embodiment, the confectionery composition can have a density of less thanl .0 g/cc, specifically less than 0.8 g/cc, more specifically less than 0.6 g/cc, and yet more specifically less than 0.4 g/cc.

[0137] The multi- layer chewing gum confection product has an initial chew texture that is more complex than traditional chewing gum owing to the presence of the

confectionery composition layer and the combination of at least one confectionery composition layer with at least one chewing gum layer. This provides a new and pleasing experience to the consumer. To quantitatively characterize "initial bite" texture, an Initial Bite Texture Analyzer Test (or just "Texture Analyzer Test") as set out in Example 4 can be conducted. In general, the Texture Analyzer Test is conducted using a texture analyzer equipped with a 2 millimeter (mm) probe (cylinder, length of 25 mm) at a 1

millimeter/second probe speed and 95% probe penetration (95% of sample is being penetrated with the probe in the direction of the applied force), eight runs per sample type, and the results are provided as stress versus probe penetration (%) or stress-strain curves.

[0138] The stress versus probe penetration (%) curves (alternatively referred to as "stress-strain curves") for the multi-layer chewing gum confection product differs significantly from traditional chewing gum, such as traditional uncoated slab or stick formats (Figure 5, solid line) or hard panned coated chewing gum pellets (Figure 5, broken lines). The traditional uncoated slab gum exhibits stress-strain curves having generally positive slopes (see e.g. Figure 5, solid line) and no peaks, i.e. local maxima of stress present as in the stress-strain curves of the multi-layer chewing gum confection product (see Figure 3). A "peak" has a positive slope on one side and a negative slope on the other side. The shape and magnitude of the peaks will vary and depend on type (size, shape, composition) and amount the particulate coating composition. The peaks or variations in the curves represent chew resistance and correlate to the different senses perceived when a consumer performs a single bite on a sample.

[0139] In an embodiment, when tested with a sample orientation where the layers are oriented perpendicular to the direction of probe penetration, the multi-layer chewing gum confection product has an initial bite characteristic determined by the Texture Analyzer Test where there are at least two positive slopes and at least one negative slope between 0 and 60%) probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

[0140] In an embodiment, when tested with a sample orientation where the layers are oriented perpendicular to the direction of probe penetration, the multi-layer chewing gum confection product has an initial bite characteristic determined by the Texture Analyzer Test where there is at least one positive slope between 25 and 60% probe penetration in a stress versus probe penetration (%) curve that covers a stress range of at least 400000 Pa, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

[0141] In an embodiment, when tested with a sample orientation where the layers are oriented perpendicular to the direction of probe penetration, the multi-layer chewing gum confection product has an initial bite characteristic determined by the Texture Analyzer Test where the multi-layer chewing gum confection product has a difference of greater than 600000 Pa for the highest stress value minus the lowest stress value reported in Pa in the portion of the stress versus probe penetration (%) curve that corresponds to 20%> to 60%> probe penetration, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

[0142] Embodiment 1 : In an embomdiment, a multi- layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the confectionery composition comprises a solid phase and a liquid phase, the solid phase comprising a plurality of solid xylitol particulates, and the liquid phase comprising a mixture of a liquid and a carboxymethyl cellulose; wherein the moisture content of the confectionery composition layer in the multi-layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and each layer of the product is visible.

[0143] Embodiment 2: The multi-layer chewing gum confection product of

Embodiment 1 , wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydro lysate, and a combination thereof.

[0144] Embodiment 3: The multi- layer chewing gum confection product of

Embodiment 1 or 2, wherein the confectionery composition comprises about 75 to about 93% by weight of the solid xylitol particulate, and about 0.5 to about 3.0% by weight (dry weight) of the carboxymethyl cellulose, wherein all percent by weight values are based on the total weight of the confectionery composition.

[0145] Embodiment 4: The multi-layer chewing gum confection product of any one of Embodiments 1-3, wherein the confectionery composition further comprises an osmotic pressure control agent, a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof. [0146] Embodiment 5: The multi- layer chewing gum confection product of any one of Embodiments 1-4, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

[0147] Embodiment 6: The multi- layer chewing gum confection product of any one of Embodiments 1-5, wherein each layer has a thickness ratio of between 0.5 and 1.5 relative to a contacting layer.

[0148] Embodiment 7: The multi- layer chewing gum confection product of any one of Embodiments 1-5, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof.

[0149] Embodiment 8: The multi- layer chewing gum confection product of any one of Embodiments 1-7, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

[0150] Embodiment 9: The multi-layer chewing gum confection product of any one of Embodiments 1-8, wherein the moisture content of the confectionery composition layer in the multi-layer chewing gum confection product is about 5 to about 7 wt% based on the total weight of the confectionery composition.

[0151] Embodiment 10: A multi- layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the confectionery composition comprises about 76 to about 86% by weight of solid xylitol particulates, about 8 to about 14 wt%> by weight water, about 0.5 to about 3.0% by weight of a carboxymethyl cellulose (dry weight), about 0.5 to about 2.0% by weight glycerin, about 2.0 to about 6.0%> by weight of a maltitol syrup or a hydrogenated starch hydrolysate syrup, wherein all weight percents are based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and wherein each layer of the product is visible.

[0152] Embodiment 11 : The multi- layer chewing gum confection product of

Embodiment 10, wherein the moisture content of the confectionery composition layer is about 5 to about 12 wt% or about 5 to about 7 wt% based on the total weight of the confectionery composition.

[0153] Embodiment 12: The multi-layer chewing gum confection product of

Embodiment 10 or 11, wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydrolysate, and a combination thereof. [0154] Embodiment 13: The multi- layer chewing gum confection product of any one of Embodiments 10-12, wherein the confectionery composition further comprises a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof.

[0155] Embodiment 14: The multi-layer chewing gum confection product of any one of Embodiments 10-13, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

[0156] Embodiment 15: The multi- layer chewing gum confection product of any one of Embodiments 10-14, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof.

[0157] Embodiment 16: The multi-layer chewing gum confection product of any one of Embodiments 10-15, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

[0158] Embodiment 17: The multi- layer chewing gum confection product of any one of Embodiments 1-16, comprising: two chewing gum composition layers, and three confectionery composition layers, the layers are oriented in an alternating layer format of confectionery-gum-confectionery-gum-confectionery; wherein the multi-layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test where there are at least two positive slopes and at least one negative slope between 0 and 60% probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%>).

[0159] Embodiment 18: The multi- layer chewing gum confection product of

Embodiment 17, wherein the multi- layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test where there is at least one positive slope between 25 and 60% probe penetration in a stress versus probe penetration (%>) curve that covers a stress range of at least 400000 Pa, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%>).

[0160] Embodiment 19: The multi- layer chewing gum confection product of

Embodiment 17, wherein the multi- layer chewing gum confection product has a difference of greater than 600000 Pa for the highest stress value minus the lowest stress value reported in Pa in the portion of the stress versus probe penetration (%>) curve that corresponds to 20%> to 60%) probe penetration, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%>). [0161] Embodiment 20: A package comprising the multi-layer chewing gum confection product of any one of Embodiments 1-19 wherein the package comprises at least one see-through region.

[0162] Embodiment 21 : A method of forming a multi- layer chewing gum confection product comprises a) blending about 70 to about 94% by weight of solid xylitol particulates, and about 6 to about 18% by weight of a carboxymethyl cellulose sol comprising about 5.1 to about 15.3%) by weight of a liquid, and about 0.9 to about 2.7% by weight of carboxymethyl cellulose (dry weight), to form a confectionery composition; wherein all weight percents are based on the total weight of the confectionery composition; b) forming the confectionery composition into a confectionery layer; c) applying the confectionery layer to an edible substrate comprising a chewing gum composition; and d) forming a multi-layer chewing gum confection product; wherein the moisture content of the confectionery composition in the multi- layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition; wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and each layer of the product is visible.

[0163] Embodiment 22: The method of Embodiment 21, wherein steps b) and c) are conducted by a lamination process or by co extruding the confectionery composition and the chewing gum composition.

[0164] Embodiment 23: The method of Embodiment 21 or 22, wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydro lysate, and a combination thereof.

[0165] Embodiment 24: The method of any one of Embodiments 21-23, wherein the confectionery composition further comprises an osmotic pressure control agent, a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof.

[0166] Embodiment 25: The method of any one of Embodiments 21-24, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

[0167] Embodiment 26: The method of any one of Embodiments 21-25, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof. [0168] Embodiment 27: The method of any one of Embodiments 21-26, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

[0169] Embodiment 28: The method of any one of Embodiments 21-27, wherein the moisture content of the confectionery composition in the multi-layer chewing gum confection product is about 5 to about 7 wt% based on the total weight of the confectionery composition.

[0170] Embodiment 29: A multi- layer chewing gum confection product produced by the process of any one of Embodiments 21-28.

[0171] Embodiment 30: A multi-layer chewing gum confection product comprises a) at least one chewing gum composition layer; and b) at least one confectionery composition layer, wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; at least one portion of a chewing gum layer is visible, and wherein the multi- layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test which has a stress peak between 20% and 60% probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

[0172] The invention is further illustrated by the following non- limiting examples.

EXAMPLES

Example 1

[0173] 15 grams of carboxymethyl cellulose (CEKOL 700 CP Kelco) and 85 grams of water are mixed in a Brabender mixer for 5 minutes at 80 rotations per minute (rpm). The mixture is left to hydrate for 1 hour and mixed for another 5 minutes at 80 rpm.

[0174] Twelve grams of the carboxymethyl cellulose/water mixture and 4 grams of maltitol syrup are placed in a Brabender mixer and mixed with 81.37 grams of xylitol powder (Xylitol CM 170), 1 gram glycerin, 0.8 grams food acid, 0.6 grams of fruit flavor, 0.2 grams of sucralose, and 0.03 grams of a colorant. The ingredients are mixed for 5 minutes at 80 rpm to obtain a uniform cohesive dough-like confectionery material.

[0175] The dough-like confectionery material is placed between rollers of a

Brabender roller mill, separated by a gap of 0.8 millimeter and rotating at 60 rpm, and extruded into a sheet having a thickness of 0.8 millimeter.

[0176] The sheet is put on the top and the bottom of a sheet of a fruit flavored chewing gum prepared in a way known to those skilled in the art, and rolled to a thickness of 4 millimeters. The sandwich of chewing gum base and dough-like confectionery material is passed through a rolling and scoring machine with rollers spaced apart by 3.2 millimeters. The laminate is subsequently scored into pieces of slab gum measuring 43.5 millimeters in length and 12 millimeters in width with a thickness of 3.2 millimeters.

[0177] It is desirable, as previously discussed, and an option to provide sensory cues (e.g. certain colors and/or flavors) to "cue" the consumer as to the type of layers in the product.

Example 2 and Comparative Example

[0178] A chewing gum composition containing the ingredients shown in Table 1 is prepared as follows.

Table 1 Chewing gum

Total 100%

[0179] A mixing vessel is heated to 90°C. Gum base is added to the vessel until molten. The remaining ingredients are added sequentially. The gum composition is then transferred to an extruder where it is discharged as a flat sheet.

[0180] A dough-like confectionery material prepared from carboxymethyl cellulose and xylitol particulate and a comparative example prepared from xanthan gum and maltitol particulate are prepared in a manner similar to Example 1 by mixing the ingredients listed in Table 2.

Table 2 Confectionery Composition, CMC and Comparative, Xanthan Gum

Maltitol Syrup (Roquette Lycasin 80/55) 4.0% 4.0%

Fruit flavor 0.6% 0.6%

Food acid 0.8% 0.8%

Sucralose 0.2% 0.2%

Colorant 0.03% -

Total 100 100

[0181] Using a lamination process, a chewing gum product is prepared having alternating layers of the carboxymethyl cellulose dough-like confectionery material of Table 2 and the chewing gum of Table 1 in a sandwich- like format where each of the five layers are visible. Three layers of confectionery material (top, middle, and bottom layers), each about 15 weight % of the total product and two intermediate layers of chewing gum each about 27.5 weight % of the total product are used and formed into pieces having a rectangular prism structure with a length x width x height of about 16 x 16 x 9.5 millimeters. A similar

Comparative chewing gum product prepared from the Comparative xanthan gum/maltitol particulate material of Table 2 and the chewing gum of Table 1 was prepared.

[0182] The samples were conditioned for 12 hours at room temperature of 21°C and relatively humidity of 40.

Example 3

[0183] A sensory analysis comparing the chewing gum product of Example 2 having layers of carboxymethyl cellulose/xylitol particulate confectionery ("CMC/xylitol") to the Comparative chewing gum product having layers of xanthan gum/maltitol particulate confectionery was conducted. When chewed, the CMC/xylitol product exhibited quick flavor release because of the high solubility of xylitol, physical cooling on dissolution of xylitol, and a creamy mouthfeel imparted by the CMC. After the initial burst of flavor, physical cooling and sweetness is provided by the CMC/xylitol confectionery portion; continued chewing of the product (e.g. after five minutes) results in a chew texture similar to a traditional chewing gum. The Comparative xanthan gum/maltitol product when chewed gave an initial powdery mouthfeel followed by a slight slimy mouthfeel after continued chewing. After five minutes of chewing, the sample had the chew texture of traditional chewing gum. Overall, the CMC/xylitol chewing gum product provided a superior chewing texture compared to the xanthan gum/maltitol product. Example 4

[0184] Initial Bite Texture Analyzer Test: The initial bite texture of the samples of Example 2 were measured using a texture analyzer (TA.XT.Plus Texture Analyser from Stable Micro Systems) with a 2 mm probe (cylinder, length of 25 mm) at a 1

millimeter/second probe speed and 95% probe penetration (95% of sample is being penetrated with the probe in the direction of the applied force). The samples were tested with an orientation where the layers are oriented perpendicular to the direction of probe penetration such that the probe was allowed to penetrate each chewing gum and

confectionery composition layer that makes up the sample. The samples were analyzed and the force resistance of samples is recorded as a function of time and/or penetration. The results are reported in stress versus probe penetration (%) curves. Eight runs per sample type were performed.

[0185] The stress versus probe penetration (%) curve for traditional uncoated, slab chewing gum is a smooth curve and does not show any anomalies of peaks (see Figure 5, solid line for STRIDE™ Spearmint traditional slab chewing gum) whereas traditional hard panned coated chewing gum pellets show a peak early in the curve due to the hard coating (see Figure 5, broken lines for Dentyne Ice™ Mint Frost a traditional hard panned coated chewing gum pellet). The stress increase at large probe penetration (>90%) is related to the probe compressing the material against the platen.

[0186] The "stress-strain" curves for the samples of multi- layer chewing gum confection product prepared with CMC/xylitol of Example 2 are depicted in Figure 3. On average the curves in Figure 3 have at least 2 positive slopes and 1 negative slope in the stress versus probe penetration (%) curve. Probe penetration % is the percent of the thickness through which the probe has penetrated into the sample in the direction of the applied force. The shape and magnitude of the peaks will vary and depend on type and number of confectionery composition layers. The peaks correlate to the different senses perceived when a consumer performs a single bite on a sample. For all samples the stress increases as 100% strain is reached due to the fact that the probe is approaching the surface of the platen.

[0187] The results of the Initial Bite Texture analyzer Test are provided in Table 3 and Figure 3 for Example 2 CMC/xylitol product along with the results for samples of the Comparative product in Example 2 prepared from xanthan gum/maltitol (Figure 4). The reported results take into account an average of the results from the eight runs tested for each sample. [0188] In Table 3, the "Range 20% to 60%, in Pa [high minus low]" means the highest stress value minus the lowest stress value reported in Pascals in the portion of the stress versus probe penetration (%) curve that corresponds to 20%> to 60%> probe penetration.

[0189] The stress versus probe penetration (%) curves may have both negative (downward) and positive (upward) slopes. In Table 3, the question "Are there at least 2 positive slopes and at least one 1 negative slope between 0 and 60%> probe penetration?" means in the stress versus probe penetration (%) curve are there at least 2 positive (upward) slopes and at least one negative (downward) slope in the curve between 0 and 60%> probe penetration into the sample?

[0190] In Table 3, the question "Is there at least one positive (upward) slope covering a range of at least 400000 Pa between 25 and 60% probe penetration?" asks if the stress is increased by at least 400000 Pa from the base of a peak on a positive slope to where the curve changes to a negative slope or the curve ends within the range of 25 and 60%> probe penetration.

Table 3.

[0191] As shown in Figure 3, the Example 2 CMC/xylitol multi-layer chewing gum confection product stress-strain curves exhibit distinct traces as compared to the curve for the Comparative xanthan gum/maltitol multi-layer chewing gum product in Figure 4 and the traditional slab in Figure 5 (solid line). The curves of the comparative chewing gums completely lack any peaks between about 25 to 60 % probe penetration. The Example 2 CMC/xylitol multi-layer chewing gum confection product stress-strain curves exhibit distinct traces as compared to the hard panned chewing gum pellet of Figure 5 (broken lines). Examples 5-8

[0192] Aqueous sols of carboxymethyl cellulose at 20, 30, 40, and 50 weight percent were prepared, and their rheo logical properties were tested.

[0193] For each sol, viscosity parameters were determined as described below, and the results are presented in Table 4. The results demonstrate the pseudoplasticity of the carboxymethyl cellulose sols.

[0194] Rheological parameters G' and G", each expressed in units of kilopascals (kPa), and Tan Delta, and viscosity values, expressed in units of pascal-seconds (Pa.s), were measured at 23°C according to the following procedure. A sample of (about 5 grams) is placed in the sample holder (biconical die with a gap of 0.487 millimeter) of Rubber Process Analyzer (RPA 2000, ALPHA Technologies, Akron, OH) and its rheological properties are measured in an oscillation mode. The rate of oscillation is varied from 10 to 1000 cycles per minute and the angle of oscillation is fixed at 13.95%. Parameter characterizing the sample such as complex viscosity, shear rate, elastic modulus (G'), loss modulus (G") and tan delta are reported. Complex viscosity is a frequency-dependent viscosity function determined during forced harmonic oscillation of shear stress. It is related to the complex shear modulus and represents the angle between the viscous stress and the shear stress. Shear rate for a fluid flowing between two fixed parallel plates is defined as the velocity of plate movement divided by the distance between the plates. The elastic modulus G' is a measurement of energy stored during deformation and related to the solid-like or elastic portion of the elastomer. The loss modulus G' is a measurement of energy lost (usually lost as heat) during deformation and related to the liquid-like or viscous portion of the elastomer. Tan delta is indicative of the material's ability to dissipate energy, where tan delta = G"/G'. Flow behavior index (n) also given by the exponent in the Ostwald relationship: shear stress is proportional to the shear strain rate to the power n (that is, shear stress = k γ°). A value for n of unity indicates Newtonian behavior, increasingly pseudoplastic non-Newtonian behavior results in a lowering in this behavior index towards zero. The non-Newtonian behavior is important. The lower viscosity of the carboxymethyl cellulose at high shear rate allows for the solids to be mixed in. The high viscosity at the low shear rates at rest help maintain the integrity of the material. Table 4

Example 9

[0195] This example describes a procedure for the preparation of a 25% by weight carboxymethyl cellulose sol in water using a sigma blade kettle. In a 200 liter sigma blade kettle, 120 liters of water and 12 kilograms of carboxymethyl cellulose are added and mixed for 20 minutes with a blade rotation rate of 50 rotations per minute (rpm). The sol is visually inspected for lumps. If there are lumps, mixing is continued until the lumps are broken. There should be no lumps with size bigger than 1 millimeter. When the lumps are broken, additional carboxymethyl cellulose is added slowly (e.g., at 1 kilogram/minute) to the kettle while stirring is continued at 50 rpm. Caution is taken to evenly sprinkle the carboxymethyl cellulose over the surface of the gum in order to avoid the formation of large lumps. If the carboxymethyl cellulose is added too quickly, large lumps can be formed. The time for addition is approximately 30 minutes. When the additional carboxymethyl cellulose (28 kg) is added mixing is continued at 50 rpm for 30 minutes. The sol is inspected visually. If there are lumps, additional mixing is conducted until the lumps are broken. If there are no lumps, the sol is discharged. In the foregoing procedure, the batch is mixed at room temperature. Optionally the sol can be mixed at elevated temperature up to about 90°C. If optional osmotic pressure controller is needed for the formula it can be added to the mixer and dissolved. Osmotic pressure controller can be dissolved separately before addition to the kettle. The carboxymethyl cellulose sol can be stored at temperature of 4°C for at least 15 days without adverse effects.

Example 10

[0196] This example describes a procedure for the preparation of a 25% by weight carboxymethyl cellulose sol in water using a twin-screw extruder. Carboxymethyl cellulose is fed at rate of 2 pounds/hour (0.907 kilogram/hour) by a powder feeder to the first barrel of a 40 millimeter internal diameter twin-screw extruder. The screws are turning at rate of 200 rpm. Water is injected in the second barrel section at rate of 6 lbs/hr.

[0197] The screw configuration of the extruder is summarized in Table 5. The temperature of all barrels is set to 50°C. The discharged material is collected and used for the preparation of dough-like confection. Although this example utilizes a twin-screw extruder, single-screw extruders and other high-shear mixing devices can also be used.

Table 5

Example 1 1

[0198] This example describes the preparation of a dough-like confectionery composition in a twin-screw extruder. Carboxymethyl cellulose is fed into first barrel at rate of 1.65 pounds/hour (0.748 kilogram/hour). Water is injected into second barrel at rate of 4.44 pounds/hour (2.014 kilograms/hour). Gum flavor is injected into barrel #3 at a rate of 0.24 pounds/hour (0.109 kilogram/hour). Maltitol syrup (75% solids) is fed into barrel # 4 at rate of 7.7 pounds/hour (3.493 kilograms/hour). The powder ingredients are fed via a twin screw side feeder connected to barrel # 7 at the following rates:

Xylitol powder 31.60 pounds/hour (14.33 kilogram/hour)

Yellow #5 Lake color 0.10 pounds /hour (0.454 kilogram/hour)

Aspartame 0.24 pounds /hour (0.11 kilogram/hour)

Ace-K 0.08 pounds /hour (0.036 kilogram/hour)

Sucralo se 0.04 pounds/hour (0.018 kilo gram/hour)

The temperature of all barrels is set at 40 °C. The dough is collected and used to make confectionary products.

[0199] 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.

[0200] 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.

[0201] All ranges disclosed herein are inclusive of the endpoints, and the endpoints are independently combinable with each other.

[0202] 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).

Claims

CLAIMS:

1. A multi-layer chewing gum confection product comprising:

a) at least one chewing gum composition layer; and

b) at least one confectionery composition layer,

wherein the confectionery composition comprises a solid phase and a liquid phase, the solid phase comprising a plurality of solid xylitol particulates, and the liquid phase comprising a mixture of a liquid and a carboxymethyl cellulose; wherein the moisture content of the confectionery composition layer in the multi-layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition;

wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and

each layer of the product is visible.

2. The multi- layer chewing gum confection product of claim 1, wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydro lysate, and a combination thereof.

3. The multi- layer chewing gum confection product of claim 1 or 2, wherein the confectionery composition comprises about 75 to about 93% by weight of the solid xylitol particulate, and about 0.5 to about 3.0% by weight (dry weight) of the carboxymethyl cellulose, wherein all percent by weight values are based on the total weight of the confectionery composition.

4. The multi-layer chewing gum confection product of any one of claims 1-3, wherein the confectionery composition further comprises an osmotic pressure control agent, a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof.

5. The multi- layer chewing gum confection product of any one of claims 1-4, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

6. The multi-layer chewing gum confection product of any one of claims 1-5, wherein each layer has a thickness ratio of between 0.5 and 1.5 relative to a contacting layer.

7. The multi-layer chewing gum confection product of any one of claims 1-5, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof.

8. The multi- layer chewing gum confection product of any one of claims 1-7, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

9. The multi- layer chewing gum confection product of any one of claims 1-8, wherein the moisture content of the confectionery composition layer in the multi- layer chewing gum confection product is about 5 to about 7 wt% based on the total weight of the confectionery composition.

10. A multi- layer chewing gum confection product comprising:

a) at least one chewing gum composition layer; and

b) at least one confectionery composition layer,

wherein the confectionery composition comprises

about 76 to about 86% by weight of solid xylitol particulates, about 8 to about 14 wt% by weight water,

about 0.5 to about 3.0% by weight of a carboxymethyl cellulose (dry weight),

about 0.5 to about 2.0% by weight glycerin,

about 2.0 to about 6.0% by weight of a maltitol syrup or a

hydrogenated starch hydro lysate syrup, wherein all weight percents are based on the total weight of the confectionery composition;

wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and

wherein each layer of the product is visible.

11. The multi- layer chewing gum confection product of claim 10, wherein the moisture content of the confectionery composition layer is about 5 to about 12 wt% or about 5 to about 7 wt% based on the total weight of the confectionery composition.

12. The multi-layer chewing gum confection product of claim 10 or 11, wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydro lysate, and a combination thereof.

13. The multi- layer chewing gum confection product of any one of claims 10-12, wherein the confectionery composition further comprises a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof.

14. The multi-layer chewing gum confection product of any one of claims 10-13, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

15. The multi- layer chewing gum confection product of any one of claims 10-14, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof.

16. The multi-layer chewing gum confection product of any one of claims 10-15, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

17. The multi- layer chewing gum confection product of any one of claims 1-16, comprising:

two chewing gum composition layers, and

three confectionery composition layers,

the layers are oriented in an alternating layer format of confectionery-gum- confectionery-gum-confectionery;

wherein the multi- layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test where there are at least two positive slopes and at least one negative slope between 0 and 60% probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

18. The multi- layer chewing gum confection product of claim 17, wherein the multi- layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test where there is at least one positive slope between 25 and 60% probe penetration in a stress versus probe penetration (%) curve that covers a stress range of at least 400000 Pa, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

19. The multi- layer chewing gum confection product of claim 17, wherein the multi-layer chewing gum confection product has a difference of greater than 600000 Pa for the highest stress value minus the lowest stress value reported in Pa in the portion of the stress versus probe penetration (%) curve that corresponds to 20% to 60% probe penetration, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).

20. A package comprising the multi-layer chewing gum confection product of any one of claims 1-19 wherein the package comprises at least one see-through region.

21. A method of forming a multi- layer chewing gum confection product comprising

a) blending

about 70 to about 94% by weight of solid xylitol particulates, and about 6 to about 18% by weight of a carboxymethyl cellulose sol comprising about 5.1 to about 15.3% by weight of a liquid, and

about 0.9 to about 2.7% by weight of carboxymethyl cellulose (dry weight),

to form a confectionery composition; wherein all weight percents are based on the total weight of the confectionery composition;

b) forming the confectionery composition into a confectionery layer;

c) applying the confectionery layer to an edible substrate comprising a chewing gum composition; and

d) forming a multi-layer chewing gum confection product;

wherein the moisture content of the confectionery composition in the multi-layer chewing gum confection product is about 5 to about 12 wt% based on the total weight of the confectionery composition;

wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer; and

each layer of the product is visible.

22. The method of claim 21, wherein steps b) and c) are conducted by a lamination process or by coextruding the confectionery composition and the chewing gum composition.

23. The method of claim 21 or 22, wherein the liquid is selected from the group consisting of water, glycerin, hydrogenated starch hydrolysate, and a combination thereof.

24. The method of any one of claims 21-23, wherein the confectionery composition further comprises an osmotic pressure control agent, a flavor agent, a sensate agent, a coloring agent, an intense sweetener, a functional agent, or a combination thereof.

25. The method of any one of claims 21-24, having a shape in the form of a cube or a rectangular prism where the length and the width are substantially equal.

26. The method of any one of claims 21-25, comprising adjacent layers which differ from each other by color, composition, textural attributes, or a combination thereof.

27. The method of any one of claims 21-26, comprising alternating layers of chewing gum composition layer and confectionery composition layer.

28. The method of any one of claims 21-27, wherein the moisture content of the confectionery composition in the multi-layer chewing gum confection product is about 5 to about 7 wt% based on the total weight of the confectionery composition.

29. A multi-layer chewing gum confection product produced by the process of any one of claims 21-28.

30. A multi-layer chewing gum confection product comprising:

a) at least one chewing gum composition layer; and

b) at least one confectionery composition layer,

wherein the multi-layer chewing gum confection product consists of a combined total of four, five, six, seven, or eight layers of the chewing gum composition layer and the confectionery composition layer;

at least one portion of a chewing gum layer is visible, and

wherein the multi- layer chewing gum confection product has an initial bite characteristic determined by a Texture Analyzer Test which has a stress peak between 20% and 60%) probe penetration in a stress versus probe penetration (%) curve, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%).