A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionary panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.

A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.

A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.

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

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.

A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcohols which are the natural byproducts of xylitol production process. The xylitol coating applied in this manner provides cost and energy savings as compared to prior art xylitol coated chewing gums.

A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcohols which are the natural byproducts of xylitol production process. The xylitol coating applied in this manner provides cost and energy savings as compared to prior art xylitol coated chewing gums.

Chewable compositions or specifically chewing gum contains a combination of beauty ingredients that are useful for protecting and/or maintaining healthy skin. More particularly, the chewing gum comprises a combination of collagen, Vitamin C, and Vitamin E, which may be useful for maintaining skin elasticity and protecting the skin from oxidative stress.

Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre.

Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre.