The present invention relates to a process for producing a soft candy, the process comprising as process steps a) providing a soft-candy precursor composition characterized by a water content in a range from 15 to 24% by weight, based on the soft-candy precursor composition; and b) shaping the soft-candy precursor composition by means of a nozzle having an outlet opening by overlaying a substrate with the soft-candy precursor composition to obtain a shaped article, the outlet opening of the nozzle traveling a three-dimensional trajectory;
the process further comprising a hardening of the shaped article to obtain a soft candy. The invention further relates to a soft candy obtainable by the process; a device comprising a soft-candy precursor composition; a process for producing a soft candy using the device; the use of the device; and the use of a soft-candy precursor composition.

A soluble fiber lozenge includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives in the soluble-fiber matrix. A soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. Soluble fiber in soluble fiber lozenge can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200 C. and portioning the molten mixture into a plurality of soluble fiber lozenges.

A bitter tea candy manufacturing method includes: using fish mint, cut-leaf ground berry, Indian spherical turmeric, flemingia macrophylla, dried ginger, Indian peppermint, wakame, Indian echinacea and spreading hedyotis for a first decoction to obtain a green herb extract liquid; using the green herb residues remained for a second decoction to obtain a green herb extract liquid; re-extracting the first-and second-decoction extracted liquids to obtain a green herb extract concentrated liquid; adding the second-decoction noni fruit powder, maca powder, acanthopanax powder, rhodiola powder and naturally extracted strip menthol crystal grain and a small amount of excipients into the green herb extract concentrated liquid; rapidly freezing and grounding the mixed liquid to obtain a green herb extract powder; mixing the green herb extract powder with syrup, Vitamin C, and food grade menthol crystal powder to produce a candy; shaping the candy; and packaging the candy with an aluminium foil.

The present invention relates to a process for producing a soft candy, the process comprising as process steps a) providing a soft-candy precursor composition characterized by a water content in a range from 15 to 24% by weight, based on the soft-candy precursor composition; and b) shaping the soft-candy precursor composition by means of a nozzle having an outlet opening by overlaying a substrate with the soft-candy precursor composition to obtain a shaped article,
the outlet opening of the nozzle traveling a three-dimensional trajectory;
the process further comprising a hardening of the shaped article to obtain a soft candy. The invention further relates to a soft candy obtainable by the process; a device comprising a soft-candy precursor composition; a process for producing a soft candy using the device; the use of the device; and the use of a soft-candy precursor composition.

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device.

A method and formulation for improvement in at least the texture and shelf stability of starch-based foods is disclosed, such as but not limited to gummy candies, through the incorporation of polyphenols, wherein said polyphenols may include but are not limited to one or more of flavonoids, phenolic acids, lignans, stilbenes, and tannins. This method and formulation comprises the use of polyphenol molecules to improve and stabilize starch-based foods for extended periods of time without the use of artificial preservatives. The method and formulation including one or more polyphenols also allows utilization of specific beneficial qualities of the polyphenols including: flavor, aroma, color and the numerous associated health benefits. Thus, the method and formulation facilitates the production of various starch-based foods (e.g., chewy candies, mochi, breads, cakes, pastas, etc.) with unique and previously unattainable qualities that are advantageous for consumer-packaged foods.

Provided herein are methods and formulations for Creating and Preserving a Unique Texture and Chewiness of Starch-Based Chewy Candies and Associated Formulations. This formulation and method of manufacturing processes comprise an improvement in texture, chewing experience, and in shelf stability of a starch-based consumer packaged food (a.k.a. gummy candy). The methods and formulations comprises an unexpected and unique texture and chew in a shelf-stable starch-based candy.