The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as the use of hydrogenated or non-hydrogenated isomaltulose in rolling compound powders for applying to the surface of chewing gum core materials.

Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

A method of coating a confectionery core is provided includes applying a first coating material to the confectionery core. The first coating material being in liquid form. The method also includes tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material. The method further includes applying a second coating material to said first coating material on the confectionery core. The second coating material including a natural plant based particulate.

A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

An improved sugar coating process using a hydrolyzed and functionalized starch. The present invention also relates to sugar-coating compositions comprising such a starch.

Provided is a control method of a coating device that can perform coating of coating targets well. The control method of a coating device includes a coating tank (25) which includes a drum (28A) having a cylindrical shape and rotatable, and a disk (38A) having a dish shape and disposed to close a lower end of the drum (28A) and rotatable coaxially with the drum (28A). The method executes a first rotation process of setting a posture of the coating tank (25) in a standing posture in which a rotation axis of the coating tank (25) is directed in a vertical direction, rotating the drum (28A) in one direction, and rotating the disk (38A) in the other direction, and a second rotation process of setting a posture of the coating tank (25) in an inclined posture in which the rotation axis is inclined with respect to the vertical direction and rotating the drum (28A) and the disk (38A) in the one direction.

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

Disclosed herein are chewing gum compositions having fat polymorphs that are predominantly beta prime and/or beta over alpha. Also disclosed are methods of forming chewing gum compositions having predominantly beta prime and/or beta fat polymorphs which have sufficient textural properties to be processed into wrapped/packaged chewing gum products or coated to coated chewing gum products. Improved methods of forming and conditioning chewing gum to reduce costs, cut down on conditioning time, and to improve gum sensory properties are disclosed.

A chewing gum includes a body and a coating. The body includes a gum base polymer, an oil, an active ingredient, an insoluble cellulosic material, and a buffer system. The gum base polymer includes polyvinyl acetate (PVA) in an amount ranging from 35 weight percent to 55 weight percent of the body. The oil includes medium chain triglycerides in an amount ranging from 3 weight percent to 11 weight of the body. The buffer system is present in an amount ranging from 0.1 weight percent to 8 weight percent of the body. The coating is at least partially surrounding the body.