Patent EA-003638-B1 (EA)
Title: Taste modified hard confectionary compositions containing functional ingredients
Inventor: BELL ANTHONY JOHN
IPC: A23G3/40
Filed: 1998-08-11
Abstract: 1. A hard boiled candy composition comprising: (a) a confectionery base, (b) at least one botanical having an unpleasant mouthfeel, and (c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats. 2. The hard candy composition according to claim 1 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra. 3. The hard candy composition according to claim 2 wherein the botanical is Echinacea. 4. The hard candy composition according to claim 1 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter. 5. The hard candy composition according to claim 4 wherein the saturated fat is palm kernel oil or butter and the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. 6. The hard candy composition according to claim 1 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 7. The hard candy composition according to claim 6 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 8. The hard candy composition according to claim 1 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1. 9. The candy composition according to claim 8 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15. 10. A hard boiled candy composition comprising a confectionery base: (a) a confectionery base, (b) at least one mineral or mineral salt having an unpleasant mouthfeel, and (c) at least from about 0.5% to about 5.0% by weight of said one partially hydrogenated vegetable oils. 11. The hard candy composition according to claim 10 wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof. 12. The hard candy composition according to claim 11 wherein the mineral or mineral salt is zinc or a zinc salt. 13. The hard candy composition according to claim 10 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil. 14. The hard candy composition according to claim 13 wherein the partially hydrogenated vegetable oil is cottonseed oil. 15. The hard candy composition according to claim 10 wherein the partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 16. The hard candy composition according to claim 15 wherein the partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 17. The hard candy composition according to claim 10 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from about 1/1 to about 1/0.1. 18. The candy composition according to claim 17 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6 to 1.0/0.15. 19. A hard gum composition comprising: (a) a confectionery base, containing resin solution and boiled syrup, (b) at least one botanical having an unpleasant mouthfeel, and (c) from about 0.5% to about 5.0% by weight of at least one partially hydrogenated vegetable oil, or saturated fats. 20. The hard gum composition according to claim 19 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra or a mixture thereof. 21. The hard gum composition according to claim 20 wherein the botanical is Echinacea. 22 The hard gum composition according to claim 19 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter. 23. The hard gum composition according to claim 22 wherein the saturated fat is palm kernel oil or butter and the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. 24. The hard gum composition according to claim 19 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 25. The hard gum composition according to claim 24 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 26. The hard gum composition according to claim 19 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1. 27. The hard gum composition according to claim 26 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15. 28. A method for suppressing the unpleasant mouthfeel of a hard boiled candy composition which contains at least one botanical having an unpleasant mouthfeel, which comprises adding thereto from about 0.5% to about 5.0% by weight of at least one partially hydrogenated vegetable oil or a mixture thereof. 29. The method according to claim 28 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Goio Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra. 30. The method according to claim 29 wherein the botanical is Echinacea. 31. The method according to claim 28 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter, or butter. 32. The method according to claim 31 wherein the saturated fat wherein the saturated fat is palm kernel oil or butter and the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. 33. The method according to claim 28 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 34. The method according to claim 33 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 35. The method according to claim 28 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1. 36. The method according to claim 35 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15. 37. A method for suppressing the unpleasant mouthfeel of a hard boiled candy composition which contains a mineral or mineral salt having an unpleasant mouthfeel, which comprises adding thereto from about 0.5% to about 5.0% by weight of said at least one partially hydrogenated vegetable oil. 38. The method according to claim 37 wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof. 39. The method according to claim 38 wherein the mineral or mineral salt is zinc or a zinc salt. 40. The method according to claim 37 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil. 41. The method according to claim 40 wherein the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. 42. The method according to claim 37 wherein the partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 43. The method according to claim 42 wherein the partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 44. The method according to claim 37 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from about 1/1 to about 1/0.1. 45. The method according to claim 44 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6 to 1.0/0.15. 46. A method for suppressing the unpleasant mouthfeel of a hard gum composition which contains resin solution and boiled syrup and at least one botanical having an unpleasant mouthfeel, which comprises adding thereto from about 0.5% to about 5.0% by weight of said partially hydrogenated vegetable oils or saturated fats or a mixture thereof. 47. The method according to claim 46 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra or a mixture thereof. 48. The method according to claim 47 wherein the botanical is Echinacea. 49. The method according to claim 46 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter, or butter or mixtures thereof. 50. The method according to claim 49 wherein the saturated fat is palm kernel oil or butter and the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. 51. The method according to claim 46 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%. 52. The method according to claim 51 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%. 53. The method according to claim 46 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1. 54. The method according to claim 53 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15.