A confectionery product having a shell optionally containing a filling that is fluid or flowable at ambient temperature and a coating that is solid at ambient temperature is provided. The coating at least partially covers the shell and melts at a temperature of 28 C. or more. The confectionery product has an outer coating anchored to the coating and having a mixture of chocolate grains and of grains consisting of a sugar- and protein-based confectionery substance which is solid, foamed and water-soluble, having organoleptic features corresponding or equivalent to those of a traditional meringue.

A liquid-holding edible gummy or edible chew for oral consumption by an individual is disclosed. The gummy is a novel, cost-effective, hollow edible that enables users to consume a desired liquid such as an alcohol shot, a medicine, and more without using conventional bottles, cans, and more. The gummy includes a housing made of a gelling substance and the housing encloses a central cavity which holds a liquid. When the gummy is bitten or chewed, the liquid comes out from the cavity and provides a unique way of consuming the liquid. The gummy can be used as a delivery device for alcohol, medicine, non-alcoholic beverages, etc. The gummy is formed using a mold and the liquid, for example, can be injected inside the cavity through the housing.

The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.

The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 150B). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of fluidly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms.sup.1. The matrix material may be chocolate and liquid filling filling may have a very low viscosity.

Gummy dosage forms and methods of making and using the same are provided. Such dosage forms can have multiple components including center and outer portions in which at least one portion comprises one or more therapeutic ingredients. The center portion can be a liquid or semi-solid and have a different texture than the outer portion. The outer portion can be a semi-solid or solid, at least partially cover the center portion, and include marshmallow root.

A confectionery product comprising of a layer of gummy confectionery, made up of one or more sections, which coat a non-edible object or container. This container is purposed to house a children's toy and support the layer of confectionery. Methods of preparing the confectionery-coated object also are provided.