An object of the present invention is to provide an ingredient-stuffed soft candy that provides both of the texture of an ingredient felt during eating and the feeling of integration between the ingredient and a soft candy dough, and the shape retainability of the soft candy and to provide a soft candy that can provide a natural juicy feeling coming from the ingredient.

The ingredient-stuffed soft candy includes an ingredient, a center dough containing the ingredient, and an outer-layer dough covering the center dough, in which the ingredient has a hardness of 1050 g or less at normal temperature, and the hardness of the center dough at normal temperature is relatively lower than the hardness of the outer-layer dough at normal temperature.

An object of the present invention is to provide an ingredient-stuffed soft candy that provides both of the texture of an ingredient felt during eating and the feeling of integration between the ingredient and a soft candy dough, and the shape retainability of the soft candy and to provide a soft candy that can provide a natural juicy feeling coming from the ingredient.

The ingredient-stuffed soft candy includes an ingredient, a center dough containing the ingredient, and an outer-layer dough covering the center dough, in which the ingredient has a hardness of 1050 g or less at normal temperature, and the hardness of the center dough at normal temperature is relatively lower than the hardness of the outer-layer dough at normal temperature.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco material and a lipid having a melting point of about 36° C. to about 45° C. An associated process is also provided. The process includes melting a lipid having a melting point of about 36° C. to about 45° C. to form a molten lipid composition, mixing a tobacco material with the molten lipid composition to form a molten smokeless tobacco composition, and cooling the molten smokeless tobacco composition to form a solidified smokeless tobacco composition.

A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco material and a lipid having a melting point of about 36° C. to about 45° C. An associated process is also provided. The process includes melting a lipid having a melting point of about 36° C. to about 45° C. to form a molten lipid composition, mixing a tobacco material with the molten lipid composition to form a molten smokeless tobacco composition, and cooling the molten smokeless tobacco composition to form a solidified smokeless tobacco composition.

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

The present disclosure describes a flavor element configured for providing flavor to a user of an electronic vaporizer, along with nicotine reduction methods. The flavor element includes a flavor material configured to provide the flavor and is configured to attach to the electronic vaporizer. When attached to the electronic vaporizer and during inhalation by the user using the electronic vaporizer, the flavor element is configured to provide the flavor to the user in parallel with an inhalable aerosol provided by the electronic vaporizer. The inhalable aerosol is provided by the electronic vaporizer by at least partially vaporizing a vaporizable substance via a vapor element. The flavor provided via the flavor material is separate from the vaporizable substance.

Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.