Compositions and methods to avoid the gag reflex to enable swallowing of pills, by applying an edible coating to the pill that generates bubbles, so that the bubbles prevent direct contact of the pill with the back of the mouth, thereby avoiding the gag reflex. Preferably the coating generates bubbles from an acid-base reaction, from compressed bubbles entrapped in hard candy, or from any other manner for creating fizzing, effervescent or popping confectionary or other food products. Optionally the coating can have a strong taste, such as by being sour, to distract away from the gag reflex. Optionally, a time release envelope is provided to delay bubbling or to block atmospheric humidity.

Compositions and methods to avoid the gag reflex to enable swallowing of pills, by applying an edible coating to the pill that generates bubbles, so that the bubbles prevent direct contact of the pill with the back of the mouth, thereby avoiding the gag reflex. Preferably the coating generates bubbles from an acid-base reaction, from compressed bubbles entrapped in hard candy, or from any other manner for creating fizzing, effervescent or popping confectionary or other food products. Optionally the coating can have a strong taste, such as by being sour, to distract away from the gag reflex. Optionally, a time release envelope is provided to delay bubbling or to block atmospheric humidity.

A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+).

A system and method are disclosed for forming a novelty candy assembly such as edible confection figures. The system includes interchangeable edible first confection elements of different colors or shapes. Interchangeable edible second confection elements may have different colors or shapes. Each of the second confection elements may be interchangeably mountable to each of the first confection elements. The system may include interchangeable edible third confection elements of different colors or shapes. Each of the third confection elements may be interchangeably mountable to one of each of the first or second confection elements.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

A fast setting edible glue comprising a gum, powdered sugar, glucose, water, and optionally additional additives, the edible glue comprises: gum in an amount of from 2 to 4% based on the total amount of glue; powdered sugar in an amount from 82-88% based on the total amount of glue; glucose in an amount of from 1 to 3% based on the total amount of glue; water in an amount of from 8 to 12% based on the total amount of glue; and optionally additional additives in an amount of from 0.1 to 1.5% based on the total amount of glue.

The present invention discloses edible granules with varied flavors, relating to the technical field of food. The present invention comprises carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, wherein the amounts of them are: carbohydrates 70-80%, water 10-20%, emulsifiers 0-10%, salt 0-10%, sweeteners 0-10%, flavor enhancers 0-2%, acidity modifiers 0-2%, food flavors 0.01-1%, food colors 0-0.5% and antioxidants 0.01-0.04%. In the present invention, through different components of carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, edible granules with varied flavors may be prepared without adding natural substances in the granules of the present invention, so that the problem that the existing natural seasonings have a single taste and are difficult to prepare is solved.

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h coordinate of from about 15 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.