A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer.

A system and method for the continuous packaging of a confectionary product, such as cannabinoid confectionary products, by providing a packaging tray comprising a plurality of cavities, depositing a liquid confectionary product in each of the plurality of cavities, and overlaying a lidding material over the confectionary products to form a plurality of packaged confectionary products. The deposited confectionary product may be cooled or cured before or after overlaying the lidding material.

The present invention relates to a process for preparing a hard caramel containing a trehalulose-containing composition, and to a hard caramel prepared according to the process.

Disclosed is an edible, discontinuous gummy delivery system comprising collagen peptide particles with an average particle size from 5 to 500 μm and an average molecular weight from 1,000 to 10,000 Da dispersed in an elastic matrix, wherein the collagen peptide particles are undissolved or no more than partially dissolved in the elastic matrix, and wherein the collagen peptide particles are present in an amount from 8 to 45% of a total mass of the delivery system. Methods of preparing the gummy delivery systems are also disclosed.

A method for making candies comprises steps of: a) providing oil, sugar, syrup, emulsifier, protein powder and hydrated colloid; b) evenly stirring the materials in a deoxygenated environment with a pressure of 10˜50 mmHg and a temperature of 115˜125° C. to form a stuffing; c) cooling the stuffing to 24˜26° C. under a relative humidity of 10˜15% and a pressure of 10˜50 mmHg; d) increasing the pressure of the stuffing to 370˜390 mmHg, adding dormant probiotic powder into the stuffing, and evenly mixing the stuffing to form a sugar core; e) increasing to atmospheric pressure for the sugar core; f) in the absence of air, encapsulating the sugar core with a encapsulating sugar mass at a temperature of 50˜60° C. to form a probiotic sugar bar; and g) stretching the probiotic sugar bar, and then cooling down the temperature to 18-22° C. within 5 seconds and cutting the probiotic sugar bar to form candies.

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. ##STR00001##

The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm.sup.3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6/(α-1,6+α-1,4)*100%).

The present invention defines a process for forming a chewable oral dosage form, such as a gum having a pleasant flavor and texture. In particular, the invention includes a process of forming an oral dosage form, comprising: a first step of hydrating a gelling agent of agar-agar and locust bean gum; a second step of mixing in components of the agar matrix; a third step of mixing in an active ingredient; a fourth step of cooking the mixture; a fifth step of flavoring; a sixth step of moulding and gelling; and a seventh step of demoulding, degreasing and drying. The oral dosage form according to the invention also comprises an agar-agar matrix combined with gums, such as locust bean gum, and/or sugar; glycerol; inulin; flavoring agents; citric acid; a coating; and water, to complete the composition, which includes active ingredients.

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.