PRODUCTION OF LIQUID CENTER FILLED CONFECTIONS

摘要

Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering of the filling caused by substantial differences in specific gravity between the liquid filling component and the shell component and its accompanying production of thin or weak shell walls is substantially reduced or eliminated. A non-gellable liquid filling can be deposited vertically off-center within a gellable shell, and the amount of sinking or floating is controlled so as to achieve an at least substantially centered product. The filling migration can be limited by rapidly cooling the shell component below its gelling or setting temperature by use of a much colder filling component which itself does not gel or set at low temperatures.