The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

An apparatus and method for quick release of a spinner head assembly of a cotton candy machine. The spinner head is snap-fit to the rotational output shaft of the motor of the cotton candy machine to prevent longitudinal separation between the two during operation. Intermeshing portions between the spinner head and the output shaft are configured to translate rotational torque between the two and thus translate rotational torque of the output shaft of the motor to the spinner head. Quick release of the head is possible by pulling on the head along the rotational axis of the output shaft to overcome the snap-fit. This allows longitudinal separation of the spinner head and disengages the intermeshing portions for complete removal of the head. Reattachment is possible by snap-fitting connection between head and output shaft.

A comestible may include a solid mixture of at least 98% by weight inulin fiber by weight and 1.6% by weight other edible ingredients. The comestible may be a hard candy, cotton or spun fiber candy or nut or seed brittle. The comestible may be formed heating inulin fiber powder to its melting point or above and allowing the melted inulin fiber to cool and harden.

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) starch that creates chewy confections with consumer desired clean label, and the finished flavor and texture characteristics of traditional chewy confections. The chewy confection containing pulse starch and the process for manufacturing such, take advantage of the pulse starch high amylose content, while preventing processing challenges due to potential high viscosity development. The pulse starch in the chewy confection of this disclosure could be in isolated form (raw or at least partially precooked) or as part of other pulse materials. Preferably, the chewy confection of this disclosure meets FDA and non-GMO requirements, as well as being organic and kosher.

The present invention is related with the manufacturing industry of raw materials for the production of sweet candies. More specifically, it's related with the manufacturing of raw materials that usually includes sucrose in its composition and more specifically with the manufacturing of raw material for the production of cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacturing of cotton candy. It may be processed in a normal cotton candy production machine and with an equal performance of that obtained when sucrose is used; its components doesn't result in glucose neither by digestion nor by metabolism. This formulation has the following base qualitative composition. Steviol glycosides or Stevia rebaudiana extract. Poly-dextrose. Isomaltose. Isomaltulose. Glucono-deltalactone. Silicon Dioxide.

Embodiments of a product including floss-like crystalline structures with coupled crystal structures and methods of producing same. Other embodiments may be described and claimed.

A floss machine includes a base, a head assembly, and a controller. The head assembly is associated with the base and includes a head unit, a heating element, and a motor. The head unit is rotatably coupled with the base and defines a sugar reservoir. The heating element is associated with the head unit and is configured to selectively heat the sugar reservoir. The motor is operably coupled to the head unit to facilitate selective rotation of the head unit relative to the base. The controller is electrically coupled with the heating element and the motor and is configured to operate the head assembly in one of a floss production mode and a standby mode.