Patent Application
20060233940
The present invention is directed to the field of confectionaries, specifically, to a syrup free coating on a tackified matrix of gelatin or other hydrocolloid or any other material that can be tackified (hereinafter “matrix”) which is preferably flavored, and which additionally may include an edible carbohydrate, e.g., sugar or polyol such as xylitol on the surface thereof exhibiting a negative heat of solution. Such confectionary products, upon consumption, refresh the palate of the user with a cooling sensation.
Palate-refreshing confections, which generate an endothermic effect in the palate of the user by drawing heat from the oral cavity into the confection, have been prepared with one or more syrups that include agents that effect the endothermic result. Such agents include carbohydrates, e.g., sugars or polyols, such as xylitol, in syrup form.
The present invention is directed to a syrup free water soluble coating on a matrix, which may be flavored or unflavored, but which is preferably a flavored matrix, and more preferably, to a syrup free water soluble confectionary item, both of which have a tackified matrix core, which is comprised of a gelatin capsule or solid gelatin or tackified hydrocolloid, or any other material that is capable of being tackified upon which a non-homogenous matrix of components are deposited in sequence, which coating on the confectionary item causes a palate-refreshing, palate-cooling experience in the consumer (e.g., human) when placed in the mouth as a result of an endothermic effect. It is preferred that the matrix core is a tackified matrix core. In a broad aspect, the confectionary item of the present invention comprises;
In the above embodiment, it is preferred that the matrix is flavored.
The confectionary product can be prepared in a panning operation. In one aspect of the present invention, if the core is comprised of gelatin, it is tackified by applying thereto an aqueous wetting agent, such as by spraying. “Tackified”, as used herein, means “rendered tacky”. While the aqueous wetting agent may be water, in a specific aspect, the aqueous wetting agent is preferably a solution of a potently sweet sweetener in water. As used herein, a “potently sweet sweetener” is a water soluble sweetener exhibiting a sweetness on the order of at least about 10 times or more, preferably about 50 times or more, and more preferably, about 100 times or more than sucrose, when such sweeteners are compared to a 10% sucrose solution equivalence. The potently sweet sweetener is preferably present at a concentration of at least about 0.1% (w/w), depending on the sweet intensity desired. More preferably, it is present in a concentration ranging from about 0.1% to about 10% (w/w) and more preferably from about 1% to about 10% (w/w).
In a specific aspect of the invention, application of an aqueous wetting agent is applied interspersed between the application of deposits (b), (c) and (d).
A first binder is next deposited on the tackified surface of the tackified matrix core of the confectionary. The binder may optionally contain a water soluble carbohydrate, e.g., polyol, as described hereinabove. A second water soluble carbohydrate, e.g., polyol, having a negative heat of solution is then applied onto the binder. These two steps are optionally repeated, i.e., a binder optionally with carbohydrate, e.g., polyol, is applied onto the carbohydrate, e.g., polyol, layer and carbohydrate, e.g., polyol, is then applied onto the binder. These steps are repeated a desired number of times. Finally, when the alternate layers of binder and carbohydrate, e.g., polyol, are completely added, and no more is to be added, an optional binder layer preferably carbohydrate free, is applied onto the top layer of the carbohydrate. A low hydroscopic agent, preferably mannitol, is optionally applied onto the top thereof. The confectionary product is then dried. Optionally, the entire confectionary item is covered with a shellac or glaze utilizing techniques known to one of ordinary skill in the art.
The foregoing generally describes a palate refreshing confectionary item of the present invention. However, in yet a more specific aspect of the present invention, a flavoring agent or agents will be incorporated into the confectionary item. The flavoring agent may be in the matrix or it may be present in the coating or both. Such flavoring agents may be in liquid form or solid form, and may be applied to the coating as one or more deposits interspersed between application of deposits (b), (c) and (d) or may be present in the tackified core. Solid flavoring agents may be deposited as blends with carbohydrate/binder and optionally with an acidulant, such as citric acid.
As two or more distinct powders and/or powder compositions are deposited onto the confectionary core, it should be understood that powders from a subsequently deposited powder may settle into the interstices present among the powders from a previously deposited powder. What arises is a non-homogenous matrix of material wherein materials intermingle with each other.
“Heat of solution”, as used herein, means “the heat evolved or absorbed when a substance is dissolved in a solvent,” Hawley's Condensed Chemical Dictionary, 14th ed., 2001, incorporated herein by reference. “Negative heat of solution” means that the heat is absorbed when the substance, i.e. the polyol, is dissolved in solution.
By “syrup free”, it is meant that the coating, i.e., the material on top of the core is free of syrup, i.e., free of polyols and sugars, such as glucose, sucrose, fructose, sorbitol, maltitol, xylitol, hydrogenated starch and the like when added via solution.
Quite unexpectedly, the applicants have discovered that a portion of the edible carbohydrate, e.g., polyol, with negative heat of solution is absorbed into the core material, e.g., flavored gelatin capsule. Thus, if the consumer of the confection retains the item in his or her palate past the time of removal of all deposits over the core, he or she will experience yet another incident of endothermic effect.
Suitable confectionary cores are those which can be tackified. Any edible product with a surface that can be tackified may be utilized. Examples include bubble gum surfaces; chewing gum surfaces; tableted pieces made from carbohydrate, e.g., polyol; or hydrocolloid, or starch base product, gelatin or other hydrocolloid. In other words, the core itself is comprised of material that can be tackified by adding a tackifying composition thereto or by subjecting the core to physical or chemical processes. For example, a gelatin core can be tackified by applying water or aqueous solution containing a potently sweet sweetener onto the surface thereof, using techniques known to one of ordinary skill in the art. Preferred examples of materials that can be tackified include gelatin capsules, solid gelatin or hydrocolloid as described herein below that can be rendered tacky. It is even more preferred that the core is comprised of a flavored gelatin capsule. Preferably the gelatin cores can be tackified by spraying with water or an aqueous solution containing a potently sweet sweetener. For example, where peppermint flavor is interspersed among deposits (b), (c) and (d), the flavor of the gelatin capsule may also be peppermint flavoring. However, this, in no way, implies that the present invention is to be limited to a unitary flavor selection. The confectionary product may contain more than one flavoring agent.
The capsule may be hollow, the surface of which is tackifiable. The capsule itself is preferably water soluble.
The binding agents that are used such as the one to bind to the edible core in the present invention is an edible binder utilized in the confectionary arts that promotes cohesion between discreet, non-homogenous layers, e.g. the core and the carbohydrate, e.g., polyol. Though gum arabic is well suited as a binding agent, since it both promotes cohesion and is well known as an edible ingredient in food products, other hydrocolloids can be used in whole or in part to replace the gum arabic. The hydrocolloids that can be utilized in the present invention include guar gum, locust bean gum, carageenan, xanthan gum, carboxymethyl cellulose, hydroxypropylmethyl cellulose and the like. The binder may optionally contain a carbohydrate, e.g., polyol, as described herein below, having a negative heat of solution.
It is preferred that the binder is optionally a mixture of a binder agent and a powdered, edible carbohydrate, e.g., polyol, with negative heat of solution. By including the carbohydrate, e.g., polyol, as defined herein below in the mixture, the cooling effect felt by the consumer, e.g. mammal, e.g., human, when the confection is placed in the mouth and/or dissolved in the mouth, becomes enhanced. Although the binder may not contain any carbohydrate, it is preferred that the binder contains at least about 1% carbohydrate, e.g., polyol, and up to about 80% carbohydrate, e.g., polyol, by weight of the binder, and more preferably from about 10% carbohydrate, e.g., polyol, to about 55% by weight carbohydrate, e.g., polyol. One suitable commercially available product is Quick Coat® Xylitol, available from Alfred L. Wolff GmbH, Hamburg, Germany. Quick Coat® Xylitol is believed to be a product including 45% by weight by gum arabic and 55% by weight xylitol.
The edible carbohydrate is a water soluble carbohydrate. It is preferred that it has a solubility of at least about 15 gms in 100 grams of water and more preferably at least about 18 grams in 100 grams of water at 25° C. In addition, the carbohydrate has a negative heat of solution as measured using standard techniques known in the art. It is preferred that the heat of solution of the carbohydrate is greater than −1 Kcal/Kg, i.e. −1 or a higher negative number. To attain a relatively pronounced palate-refreshing effect, the negative value of the heat of solution should be relatively high, that is, as distant from zero as practically possible. The preferred carbohydrates have a negative heat of solution ranging from about −5 Kcal/kg to about −50 Kcal/Kg and more preferably from about −9 kcal/Kg to about −45 Kcal/kg and most preferably from about −20 Kcal/kg to about −45 Kcal/Kg. Third, the carbohydrate outlined is preferably sweet, preferably at least about 40% as sweet as sucrose and more preferably at least about 60% as sweet as sucrose. The preferred carbohydrates are preferably one of the following exemplary carbohydrate or mixtures thereof: sorbitol, mannitol, maltitol, xylitol, lactitol, anhydrous isomalt, and erythritol. Or it may be sugar, e.g., dextrose exhibiting a negative heat of solution.
As used herein, the term “carbohydrate” includes both sugar alcohols and sugars. The preferred carbohydrate is a sugar alcohol. As used term, the term “polyol” is synonymous with sugar alcohol. However, regardless whether the carbohydrate is a sugar or sugar alcohol, the carbohydrate is water soluble and exhibits a negative heat of solution and is preferably sweet.
Xylitol is particularly well suited and preferred because of its relatively high negative heat of solution (−36.5 kcal/kg) and because it is relatively as sweet as sucrose and is highly soluble in water. Combinations of powdered carbohydrates, e.g., polyols, mixed in the same deposit or applied in distinct deposits, may be employed to arrive at the best combination of desired properties.
A carbohydrate, e.g., polyol, layer having a negative heat of solution is next applied over the binder. The carbohydrate, e.g., polyol, utilized has the properties described hereinabove for the carbohydrate, e.g., polyol. The carbohydrate, e.g., polyol, layer may be a mixture of carbohydrates, e.g., polyols, however, it is preferred that it is one carbohydrate, e.g., polyol. Although the carbohydrate, e.g., polyol, in this layer may be different from the carbohydrate, e.g., polyol, that is optionally present in the binder, it is preferred that only one carbohydrate, e.g., polyol, is utilized in the preparation of the product of the present invention.
It is to be noted that the carbohydrate, e.g., polyol, layer is not a continuous layer of carbohydrate, e.g., polyol. The carbohydrate, e.g., polyol, layer consists of carbohydrate, e.g., polyol, that is dispersed heterogeneously but substantially uniformly on the binder layer to form a mesh, i.e., a honeycomb in which the carbohydrate, e.g., polyol, is substantially uniformly distributed.
The confectionary product optionally and more preferably contains additional coats of alternative layers of the binder with or without carbohydrate, and carbohydrate, e.g., polyol. It is preferred that the confectionary product contains at least 5 layers of binder and carbohydrate, e.g., polyol, and more preferably at least 10 layers and most preferably at least 20 layers and most preferably about 20 to about 40 layers and most preferably about 20 to about 25 layers. The identity of the carbohydrate, e.g., polyol, and binder, respectively may be the same or different from the binder and carbohydrate, e.g., polyol, used in the other layers, of the confectionary item, but it is preferred that the binder used in each of the layers is the same and that the carbohydrate used in each layer, including, if optionally present in a mixture with the binder, is the same.
The amount of binder present on each layer is that amount sufficient for the carbohydrate, e.g., polyol, in the next layer to adhere thereto. The amount of carbohydrate, e.g., polyol, totally present is that amount sufficient to create a cooling sensation in the mouth of the consumer, e.g. humans, when the confection is placed in the mouth. The cooling sensation may be realized when the confectionary item is placed in the mouth. For example, it may be realized when the consumer chews or bites into the confectionary item of the present invention. Alternatively, the cooling sensation may be realized when the consumer sucks the confectionary item of the present invention. It is preferred that the product contains from about 1% to about 40% (w/w) of total binder in the coating and more preferably from about 10% to about 30% (w/w) binder in the coating and most preferably from about 15% to about 20% by weight of binder in the coating. It is preferred that the total amount of carbohydrate, e.g., polyol, is present in at least about 1% of the coating and more preferably from about 40% to about 80% by weight of the coating. The weight ratio of carbohydrate, e.g., polyol, to binder in the coating preferably ranges from about 1:1 to about 20:1 and more preferably is at about 8:1.
The top layer of binder may optionally contain a carbohydrate, e.g., polyol therein. However, it is preferred that the top layer contains minimal or no carbohydrate, e.g., less than about 2% by weight carbohydrate, e.g., polyol. The top layer of binder may be applied via aqueous solution.
On top of the top binder layer is an optional layer comprising a material that has a low hygroscopicity, i.e., it is less hygroscopic than glycerin or sorbitol. Examples include mannitol, maltitol, lactitol, isomalt and erythritol. It is preferred that the material of low hygroscopicity is mannitol.
Optionally, this non-hygroscopic material, e.g., mannitol, can be applied over the binder deposit(s) and carbohydrate, e.g., polyol deposit(s), thereby affording a degree of stability and product integrity from the time of manufacture to the time of consumption. This material can be adhered to the product by either the water (or sweetened water) or a binding solution, e.g. gum arabic solution, such as, for example, 10% solution by weight.
By utilizing this process, the coating that is obtained is not homogenous but is heterogenous, i.e., it is like a honeycomb net having carbohydrate, e.g., polyol, e.g., xylitol, interspersed throughout in a relatively uniform pattern.
A confectioner's shellac or glaze may be applied over the entire product to protect the tablets and/or to provide a shine or glaze to the confectionary item. Suitable shellacs or glazes include those commonly used in the confectionary art such as cut shellac and glaze.
The product of the present invention is prepared by utilizing techniques known in the art. For example, the core, e.g., gelatin capsule, can be tackified by wetting the gelatin capsule with water, or with an aqueous solution of potently sweet sweetener, as defined hereinabove. In one aspect, the water or aqueous solution can be sprayed onto the core. Preferably, an aqueous solution of a high potency sweeteners soluble in water can be applied. Sufficient water is sprayed onto the core material to make it sufficiently tacky for a binder to be adhered thereto. A preferred suitable aqueous solution of aqueous sweetener is comprised of at least about 0.1% solution (weight/weight basis) of the high potently sweet sweetener, as defined herein and more preferably from about 0.1% to about 10% and even more preferably from about 1% to about 10% by weight of the soluble high potency sweeteners. An example of a potently sweet sweetener is Acesulfame-K. Other potently sweet sweeteners that can be used in solution include: Aspartame, Saccharine, Neotame, Stevioside, Cyclamate, Sucralose, Glycyrrhizin, Alitame, Thaumatin, and the like. Alternatively, the sweetener can be blended with the carbohydrate, e.g., polyol and added dry.
The process of coating the core is effected in a motor driven, revolving pan typically used in the confectionary art. The pan is typically pear or round shaped. The core is placed in the pan and when the pan rotates, the center tumbles on one another providing an excellent mixing and increased surface area.
The alternate additions of binder or binder with carbohydrate, e.g., polyol, to make the material sticky and carbohydrate, e.g., polyol, are added on the surface as the pan is rotating. The process is continued until the desired thickness is obtained and/or until there is no wetting back of the carbohydrate, e.g., polyol. Then optionally additional alternate layers of binder (a binder optionally containing carbohydrate, e.g., polyol) and carbohydrate, e.g., polyol, are added thereto utilizing the same techniques.
The conditions for the additions are quite mild. It can be effected at temperatures ranging from about room temperature to about 100° F., and more preferably from about 40 to about 80° F. and most preferably from about 60 to 70° F. Moreover, the process is affected at low relative humidity, from about 20% to about 60% RH and more preferably from about 30% to about 50% RH.
The process of adding alternate layers of binder and carbohydrate, e.g., polyol, is continued until the desired amount of layers are added. Then a top layer of binder and optionally non-hygroscopic material is added thereto and optionally the shellac coat is added as the top layer utilizing techniques known to one of ordinary skill in the art.
Flavorants are, of course, selected based upon the desired flavor of the end product. Among suitable flavorants, the artisan may select fruit flavor, e.g., raspberry, mint flavors such as peppermint and spearmint, wintergreen, menthol, savory, and sweet flavors such as vanilla, or chocolate, caramel and the like.
A variety of additional optional ingredients can be added to the present compositions to improve one or more properties. Such adjuvants can include, for example, additional flavors, colors, acidulants, vitamins, and the like. Additionally, additives which reduce the growth of microorganisms can be incorporated into the desired coating compositions, especially when the compositions are to be used for providing protective films on external surfaces. Such additives or preservatives include sorbic acid, potassium sorbate, sodium propionate, and propyl p-hydroxybenzoate. The addition of even small concentrations of such preservatives results in a marked improvement in reducing or preventing the growth of microorganisms. In addition, suitable anti-oxidants approved for food can be included in the coating composition. Acidulants optionally added to the confection include citric acid, malic acid, tartaric acid, fumaric acid, and the like.
It should be understood that, in applying layers of binder, in some instances, the layer may substantially be binder only, and in other instances, it may be mixed with edible carbohydrate, e.g., polyol. Also, in some instances, it is desirable to apply binder as an aqueous solution, such for example, a 10% (w/w) gum arabic aqueous solution. Such aqueous binder solutions can be sprayed onto the confections at predetermined times during production.
The applicants have found, that on a weight/weight basis, a preferred ratio of carbohydrate, such as polyol, e.g., xylitol, to mannitol ranges from about 4:1 to about 20:1 and from about 6:1 to about 15:1 and most preferably of about 12:1.
The matrix relative to the finished confectionary item preferably ranges, on a weight/weight basis, from about 4% to about 50%, more preferably from about 6% to about 25%. Binders, such as gum arabic, of the finished confectionary item may comprise by weight about 5% to about 25% of the finished product.
The core may be any shape having a rounded surface, such as by way of example, spheres and cyclinders. It is preferred that the core is spherical with the preferred diameter ranging from about 1 mm to about 10 mm. It is preferred that the core has a diameter of 2 mm to 8 mm, and more preferably 2 mm to 5 mm.
The confectionary product of the present invention also contains water, although the moisture content is low. It ranges from about 1% to about 2% of the coating.
Unless indicated to the contrary, the % is by weight.
Unless indicated to the contrary, the plural connotes the singular and vice versa.
The following examples further illustrate the present invention.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz (about 4 gm.) Ace-K solution via atomized spray directly onto capsules. Allow shortdispersion time.
3. Aply Xylitol Quick Coat to coat the capsules.
4. Add Xylitol, the particles which have an average diameter of 170 microns. Stop when a small amount of powder is seen in the pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
6. Let the capsules pick up free powder in pan, then add Xylitol till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
9. Apply Xylitol Quick Coat to coat the capsules
10. Add ⅓ liquid flavor.
11. Optionally, repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Apply Xylitol Quick Coat to coat the capsules
14. Add ⅓ liquid flavor.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Apply Xylitol Quick Coat to coat the capsules
18. Add ⅓ liquid flavor.
19. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
20. Repeat steps 2 & 4 to consume remaining Xylitol.
21. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
22. Add mannitol till product is dry.
23. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
24. Optionally, put material back in pan add 8 grams of the glaze to the pan let disperse with no air.
25. Stop pan turn on air and jog pan for about 3 minutes till dry.
26. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules. Allow short dispersion time.
3. Apply Xylitol Quick Coat to coat the capsules.
4. Add Xylitol the particles of which hae an average diameter of 170 microns. Stop when a small amount of powder is seen in the pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
6. Let the capsules pick up free powder in pan, then add Xylitol till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
9. Apply Xylitol Quick Coat to coat the capsules
10. Add ⅓ liquid flavor.
11. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Apply Xylitol Quick Coat to coat the capsules
14. Add ⅓ liquid flavor.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Apply Xylitol Quick Coat to coat the capsules.
18. Add ⅓ liquid flavor.
19. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
20. Repeat steps 2 & 4 to consume remaining Xylitol.
21. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
22. Add mannitol till product is dry.
23. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
Procedure:
1. Commence Panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz (about 4 gm.) Ace-K solution via atomized spray directly onto capsules. Allow short dispersion time.
3. Apply Xylitol Quick Coat to coat the capsules.
4. Add Xylitol the particles of which hae an average diameter of 170 microns. Stop when A small amount of powder is seen in the pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
6. Let the capsules pick up free powder in pan, then add Xylitol till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
9. Apply Xylitol Quick Coat to coat the capsules
10. Add ⅓ flavor/Xylitol/acid blend.
11. Optionally, repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Apply Xylitol Quick Coat to coat the capsules
14. Add ⅓ flavor/Xylitol/acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Apply Xylitol Quick Coat to coat the capsules
18. Add ⅓ flavor/Xylitol/acid blend.
19. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
20. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
21. Apply Xylitol Quick Coat to coat the capsules.
22. Add 10 grams of liquid raspberry flavor.
23. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
24. Apply Xylitol Quick Coat to coat the capsules
25. Add 3 grams of liquid raspberry flavor.
26. Repeat steps 2 & 4 to consume all Xylitol.
27. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
28. Add all of the mannitol till product is dry.
29. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30 -40% RH.
Procedure
1. Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz (about 4 gm.) Ace-K solution via atomized spray directly onto capsules. Allow short dispersion time.
3. Apply Xylitol Quick Coat to coat the capsules.
4. Add Xylitol, the particles of which have an average of 170 microns. Stop when a small amount of powder is seen in the pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
6. Let the capsules pick up free powder in pan, then add Xylitol till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
9. Apply Xylitol Quick Coat to coat the capsules
10. Add ⅓ powder flavor/Xylitol/acid blend
11. Optionally, repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Apply Xylitol Quick Coat to coat the capsules
14. Add ⅓ powder flavor/Xylitol/acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Apply Xylitol Quick Coat to coat the capsules
18. Add ⅓ flavor/Xylitol/acid blend.
19. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
20. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
21. Apply Xylitol Quick Coat to coat the capsules.
22. Add 10 grams of liquid raspberry flavor.
23. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules.
24. Apply Xylitol Quick Coat to coat the capsules
25. Add 3 grams of liquid raspberry flavor.
26. Repeat steps 2 & 4 to consume all Xylitol.
27. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
28. Add all of the mannitol till product is dry.
29. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 mls water via atomized spray onto capsules.
3. Let the water disperse onto capsules.
4. Apply sufficient Xylitol blend to coat the capsules. Add till powder is seen in pan.
5. Apply ˜3 mls water via atomized spray directly onto capsules.
6. Tumble capsules to pick up free Xylitol in pan, then repeat step 4.
7. Add flavor.
8. Repeat steps 5 & 6 until about 50 grams of Xylitol is a left.
9. Apply ˜3 gms of 10% solution of gum arabic; let disperse.
10. Add remaining amount of Xylitol blend.
11. Remove from pan to tray allow to dry overnight.
Procedure:
1 Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz water via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Apply ˜12% Xylitol Quick Coat to coat the capsules and continue to apply till powder is seen in pan.
5. Apply ˜3 mls water via atomized spray directly onto capsules.
6. Let the capsules pick up free powder in pan, when this is done add enough Xylitol blend till powder is sen in pan.
7. Optionally, repeat steps 3, 4, 5 & 6 one or more times.
8. Add ½ flavor and ½ Xylitol acid blend.
9. Optionally, repeat steps 3, 4, 5 & 6 one or more times.
10. Repeat steps 3, 4, 5 & 6 till sunstantially no Xylitol is left.
11. Apply ˜3 gms of 10% solution of gum arabic; let disperse.
12. Add mannitol.
13. Remove from pan to tray allow to dry overnight.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate
2. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Quickly apply ˜10% Xylitol Quick Coat to coat the capsules then apply Xylitol blend till powder is seen in pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray onto capsules
6. Let the capsules pick up free powder in pan, when this is done add enough Xylitol blend till powder is seen in pan.
7. Optionally, repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
9. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
10. Add ⅓ flavor, Xylitol acid blend.
11. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
14. Add ⅓ flavor, Xylitol acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
18. Add ⅓ flavor, Xylitol acid blend.
19. Optionally repeat steps 5 & 6 one or more times.
20. Add 4.4 grams of liquid raspberry flavor.
21. Repeat steps 5 & 6 until Xylitol is consumed.
22. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
23. Quickly add all of the mannitol gradually till product is dry.
24. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
1. Commence panning—put capsules in ribbed pan and rotate.
2. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Quickly apply ˜10% Xylitol Quick Coat to coat the capsules then apply Xylitol blend until powder is seen in pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
6. Let the capsules pick up free powder in pan, when this is done add enough Xylitol blend till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
9. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
10. Add ⅓ flavor, Xylitol acid blend.
11. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
14. Add ⅓ flavor, Xylitol acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
18. Add ⅓ flavor, Xylitol acid blend.
19. Optionally repeat steps 5 & 6 one or more times.
20. Add 4.4 grams of liquid raspberry flavor.
21. Repeat steps 5 & 6 until Xylitol is consumed.
22. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
23. Quickly Add all of the mannitol gradually till product is dry.
24. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate.
2. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Quickly apply ˜10% Xylitol Quick Coat to coat the capsules then apply Xylitol blend till powder is seen in pan.
5. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
6. Let the capsules pick up free powder in pan, when this is done add enough Xylitol blend till powder is sen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
8. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
9. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
10. Add ⅓ flavor, Xylitol acid blend.
11. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
14. Add ⅓ flavor, Xylitol acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times.
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
18. Add ⅓ flavor, Xylitol, acid blend.
19. Optionally repeat steps 5 & 6 one or more times
20. Add 4.4 grams of liquid raspberry flavor.
21. Repeat steps 5 & 6 until Xylitol is consumed.
22. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
23. Quickly add all of the mannitol gradually till product is dry.
24. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate.
2. Apply approx. 3 mls water via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Apply sufficient amount of Xylitol blend to coat the capsules. Continue to apply Xylitol until powder is seen in pan.
5. Apply approx. 3 mls water via atomized spray directly onto capsules.
6. Let the capsules pick up free Xylitol in pan. repeat step #4.
7. Add selected flavor.
8. Repeat steps 5 & 6 until substantially all Xylitol is gone.
9. Apply approx. 3 gms of 10% solution of gum arabic. Let disperse.
10. Add mannitol.
11. Remove from pan to tray allow to dry overnight.
Procedure:
1. Commence panning—put capsules in ribbed pan and rotate.
2. Apply about 3 Spritz Ace-K solution via atomized spray directly onto capsules.
3. Let the water disperse onto all capsules.
4. Quickly apply about 10% Xylitol Quick Coat to coat the capsules then apply Xylitol blend till powder is seen in pan.
5. Apply about 3 Spritz Ace-K solution via atomized spray directly onto capsules.
6. Let the capsules pick up free powder in pan, when this is done add enough Xylitol blend till powder is seen in pan.
7. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times
8. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
9. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
10. Add ⅓ flavor, Xylitol acid blend.
11. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times
12. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
13. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
14. Add ⅓ flavor, Xylitol acid blend.
15. Optionally repeat steps 2, 3, 4, 5 & 6 one or more times
16. Apply ˜3 Spritz Ace-K solution via atomized spray directly onto capsules.
17. Quickly apply ˜12% Xylitol Quick Coat to coat the capsules then
18. Add ⅓ flavor, Xylitol, acid blend.
19. Repeat steps 5 & 6 one or more times.
20. Add 4.4 grams of liquid raspberry flavor.
21. Repeat steps 5 & 6 until Xylitol is consumed.
22. Apply ˜3 Spritz of 10% solution of gum arabic; let disperse.
23. Add mannitol gradually until product is dry.
24. Remove from pan to tray allow to dry overnight at approximately 70 degrees F. & 30-40% RH.
This application claims priority of Provisional Application Serial No. 60/671,742 filed on Apr. 15, 2006.
| Number | Date | Country | |
|---|---|---|---|
| 60671742 | Apr 2005 | US |
