摘要:
A confectionery product having improved shelf life comprises one or more sensation producing ingredients having relatively high moisture absorbing characteristics; and confectionery having relatively low moisture absorbing properties; wherein the one or more sensation producing ingredients is at least substantially encased in the confectionery such that the confectionery serves as a moisture barrier to improve the shelf life of the confectionery product.
摘要:
A method and apparatus are provided for printing indicia on confectionery products such as chewing gum. A mass of confectionery product is formed into a thin, flat sheet. The sheet may be divided into individual sheets for cooling. Next, the sheet or sheets of confectionery are passed through the printing machine to print indicia thereon. Printed confectionery products and packages thereof are also provided.