The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

Chewing gum including a liquid center, a chewy layer surrounding the liquid center, and a coating surrounding the chewy layer. The liquid center includes a nanozome encapsulated dose of a cannabinoid such as cannabidiol of approximately 1-30 mg. The nanozome is preferably a phospholipid such as a Phosphatidyl Choline. In another embodiment the nanozome is unsaturated Phosphatidyl Choline to improve bioavailability of the cannabidiol, or other cannabinoid.

Chewing gum including a liquid center, a chewy layer surrounding the liquid center, and a coating surrounding the chewy layer. The liquid center includes a nanozome encapsulated dose of a cannabinoid such as cannabidiol of approximately 1-30 mg. The nanozome is preferably a phospholipid such as a Phosphatidyl Choline. In another embodiment the nanozome is unsaturated Phosphatidyl Choline to improve bioavailability of the cannabidiol, or other cannabinoid.

A chewable composition for teeth-whitening comprising a first region and a second region separated by a barrier layer; the first region comprising carbamide peroxide having water content of about 2% or less, a wetting agent (e.g., glycerin), an anhydrous chewing gum base having water content of about 1% or less, an anhydrous fruit acid, and one or more gum additives; and the second region comprising a chewable composition comprising a gum base, a source of bicarbonate ion, and one or more gum additives. A kit comprising separate chewable compositions corresponding to the first and second regions, and methods for whitening teeth using the chewable composition are also provided.

It relates to a food-grade coated particle comprising: a) a core that comprises a (C.sub.4-C.sub.12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C.sub.4-C.sub.12)polycarboxylic acid wherein at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the acid form, and at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.

It relates to a food-grade coated particle comprising: a) a core that comprises a (C.sub.4-C.sub.12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C.sub.4-C.sub.12)polycarboxylic acid wherein at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the acid form, and at least one carboxylic group of the (C.sub.4-C.sub.12)polycarboxylic acid is in the salt form, and (ii) a film-forming agent; wherein the weight ratio between (i) and (ii) is from 20:80 to 40:60. It also relates to processes for the preparation of these food-grade coated particles, to their use as food additives, as well as to foodstuffs comprising them.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering.