A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device.

A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder.

A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.

A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

A soluble fiber lozenge in includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives in the soluble-fiber matrix. A soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. Soluble fiber in soluble fiber lozenge can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges.

A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting the end portion (5) on a conveying surface (8) already before the separation of the end portion (5) and completing the separation of the end portion (5) from the remaining part (7) of the confectionary string (2) while the end portion (5) is resting on the conveying surface (8).

A confectionery product includes: a center of a paste confectionary material including a semisolid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyze sucrose to glucose and fructose; an intermediate layer of chewy candy material; and a layer of amorphous candy material. Also disclosed is a related multilayer confectionary item including such product.

Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.

An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when extruded as a lone layer or as one layer in a multiple layer confection. A process for creating the hard and brittle confection layer, which takes into account the rate of crystal growth of the saccharides is used to make the confection.