A confectionary item dispenser include a dispenser housing having a dispenser housing opening, a reservoir within the dispenser housing having a reservoir chute aligned with the dispenser housing opening, and a dispenser shield disposed within the dispenser housing and movable so that a dispenser shield opening can align with the dispenser housing opening and the reservoir chute at a dispensing position to dispense a confectionary item. An indeterminate outcome actuation mechanism with an actuation mechanism input device causes the dispenser shield to move between the dispensing position and a non-dispensing position when the actuation mechanism input device is displaced such that the dispenser shield may be disposed in one of the dispensing position and the non-dispensing position when the actuation mechanism input device is displaced so that a confectionary item may or may not be dispensed each time.

The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates to sugar-free edible and/or biodegradable cups, straws, and other vessels, capable of holding hot and/or cold liquids for extended periods of time. The present disclosure and its embodiments further relates to a sugar free edible and/or biodegradable vessel made from natural ingredients. The vessel may have an extended shelf life, and is sturdy enough to be used for a variety of applications.

A method for preparing a caramelized product, a kit for a caramelizable composition, a food product comprising a caramelized composition, and a caramelized sauce are disclosed. The caramelized product may be a caramel, a brittle, or a syrup. The method includes mixing a sugar alcohol and/or a non-metabolizable sugar and a dietary fiber to form a mixture, and heating the mixture at a temperature and for a length of time sufficient to caramelize the mixture. The kit includes a container and a sugar alcohol/non-metabolizable sugar and a dietary fiber in the container. The sugar alcohol/non-metabolizable sugar and the dietary fiber are present in a ratio by weight or by volume such that a mixture thereof, when heated to a temperature of from 270 F. to 350 F. for a sufficient length of time, is caramelized.

The present invention is a candy that warms with an exothermic composition in the mouth of the consumer sufficient to not heat the candy past the candy's melting point or body temperature. This creates a gentle warming sensation in the mouth of the consumer increasing satisfaction with the candy.

The present invention is a candy that warms with an exothermic composition in the mouth of the consumer sufficient to not heat the candy past the candy's melting point or body temperature. This creates a gentle warming sensation in the mouth of the consumer increasing satisfaction with the candy.

Example embodiments of the present invention include various compositions that include a pH modifier composition and/or a buffering capacity modifier composition. In some examples, the pH modifier compositions include a dose of pH modifier to raise the pH in a patient's mouth from about 1 to about 2 pH levels. The compositions are then incorporated into various confections for oral ingestion or application that allow a patient to easily use the composition with the pH and/or buffering capacity modifiers. For example, compositions with the pH and/or buffering capacity modifiers can be incorporated within chewing gum, tablets, lozenges, breath strips, hard candy, oral sprays, and other confections. Another embodiment of the invention includes a testing device to test the pH and buffering capacity within a patient's mouth.

Example embodiments of the present invention include various compositions that include a pH modifier composition and/or a buffering capacity modifier composition. In some examples, the pH modifier compositions include a dose of pH modifier to raise the pH in a patient's mouth from about 1 to about 2 pH levels. The compositions are then incorporated into various confections for oral ingestion or application that allow a patient to easily use the composition with the pH and/or buffering capacity modifiers. For example, compositions with the pH and/or buffering capacity modifiers can be incorporated within chewing gum, tablets, lozenges, breath strips, hard candy, oral sprays, and other confections. Another embodiment of the invention includes a testing device to test the pH and buffering capacity within a patient's mouth.

A food product is prepared by drying a marshmallow to provide a marbit having a water activity in the range of 0.1-0.4 in the center of the marbit. The marbit is then heated to provide a toasted marbit, with at least one outer surface portion of the marbit being toasted to result in a flavor change. The toasted marbit can be used in a wide variety of snack products, such as combining toasted marbits with a graham cracker-flavored cereal ingredient and a chocolate-flavored cereal ingredient to form a ready-to-eat cereal.

A semi-solid food substitute is provided having a base composition including starch syrup, saccharides, and at least one gelling agent and having a protein content between 10% by weight and 30% by weight and a fat content between 5% by weight and 20% by weight.

The present invention is a candy that warms with an exothermic composition sufficient to not heat the candy past the candy's melting point or body temperature.