A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering.

The invention relates to the use of a mixture of at least one sweetening agent and at least one chemically unmodified pregelatinized starch to improve the crunchiness of the hard crystalline coating of a sugar-coated product, said starch not having undergone chemical modifications, said coating and said mixture comprising less than 1% by weight of gum arabic relative to the total dry weight of the coating or of the mixture, preferably said coating or said mixture being free of gum arabic. The invention also relates to a sugar-coated confectionery product, a production method and a pre-mixed composition.

A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

An improved coated chewing gums and methods for their preparation.

A method for separating a trim section from a body of comestible structure includes forming a trim score line in the body of the comestible structure to define the trim section in the body of comestible structure and actively applying a force to the trim section via a force generating device to separate the trim section from the body of comestible structure along said trim score line.

A new dissolving chewing gum product and methods to make the new chewing gum are described. A first method includes: creating a base for the dissolving chewing gum by heating, cooking, and mixing a liquid, a chew/texture component, and a texture maintenance component; adding additional components to the base; cooling the base to incorporate sensitive components; and forming individual pieces from the base. A second method occurs without a cooking step and includes: creating a base for the dissolving chewing gum by mixing a chew/texture component/texture maintenance component, adding additional components to the base, forming individual pieces of the dissolving chewing gum from the base, covering the individual pieces of the dissolving chewing gum with a coating, and adding a polish and/or a wax to the individual pieces of the dissolving chewing gum.