The present invention relates to isomaltulose-containing hard caramels comprising a core and a closed microcrystalline surface layer having a thickness of at most 1 mm, and to processes for preparing isomaltulose-containing hard caramels.

The present disclosure relates to a gummy confectionery composition comprising: a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or a gummy matrix and alcohol contained within the gummy matrix. The gummy matrix is derived from ingredients comprising a gelling agent, a sweetener, and a texturizing agent. The present disclosure also relates to a process of manufacturing gummy confectionery composition. The process comprises mixing at least a gelling agent and fluid sweetener to form a first mixture, heating the first mixture to a simmer, reducing the heat applied to the first mixture to below the simmering temperature, and mixing an alcohol containing solution and a texturizing agent with the first mixture. The second mixture may comprise 10-60 wt % of the alcohol containing solution, 15-30 wt % of the gelling agent, and 20-70 wt % of the sweetener.

A method of producing a sugar-free chewy candy product includes cooking ingredients comprising a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing to obtain a mixed mass; stoving the mixed mass at 30 to 80? C. to obtain a stoved mass; and forming the stoved mass into a desired shape to obtain a sugar-free chewy candy product.

The present disclosure relates to a gummy confectionery composition comprising: a gummy matrix and one or more components derived from an alcoholic beverage, the one or more components contained within the gummy matrix; or a gummy matrix and alcohol contained within the gummy matrix. The gummy matrix is derived from ingredients comprising a gelling agent, a sweetener, and a texturizing agent. The present disclosure also relates to a process of manufacturing gummy confectionery composition. The process comprises mixing at least a gelling agent and fluid sweetener to form a first mixture, heating the first mixture to a simmer, reducing the heat applied to the first mixture to below the simmering temperature, and mixing an alcohol containing solution and a texturizing agent with the first mixture. The second mixture may comprise 10-60 wt % of the alcohol containing solution, 15-30 wt % of the gelling agent, and 20-70 wt % of the sweetener.

A process for the preparation of a confectionery composition and compositions producible by the process. Molten chocolate and a liquid filling are supplied to a nip (12) defined by the juxtaposition of a pair of forming elements (10). The chocolate and the liquid filling are passed through said nip (12) by motion of said forming elements (10). At least one of said pair of forming elements has a plurality of recesses in its peripheral surface and the liquid filling is supplied in pulses above the nip so as to coincide with the presentation of recesses at the nip. In this way the chocolate envelops the liquid filling and thereby forms liquid-filled chocolate capsules interconnected by a web of chocolate. The capsules may be separated from the web and may be placed in a chocolate shell.

A system may include a conveyor system that rotates about a first axis in a transporting direction and has a transport path that transports objects from a first end to a second end. A system may include one or more carrier bars, each carrier bar including a timing sensor, attached to the conveyor system that have a plurality of cavities, each cavity including a thru-hole, such that an object is able to at least partially fit within one cavity of the plurality of cavities. A system may include a laser system configured to interact with the objects while the objects are within the cavities on the transport path between the first end and the second end and the laser system produces a plurality of beam segments that are calibrated by the timing sensors and configured to laser-etch an outer surface of an object.

A preformulated pectin-based melt-to-make bulk gummy mix is disclosed that is storage stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing storage stable individual serving reduced sugar or sugar-free pectin-based gummies. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving reduced sugar or sugar-free pectin-based gummies are disclosed, as well as methods for making individual serving reduced sugar or sugar-free pectin-based gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulant for initiating pectin gelling are also described for the convenient manufacture of individual serving reduced sugar or sugar-free pectin-based gummies.