	US 12,446,592 B2
	Candy with visual effects and production methods thereof
Katherine Dejarnette Babin, New Orleans, LA (US)
Filed by Katherine Dejarnette Babin, New Orleans, LA (US)
Filed on Jun. 13, 2023, as Appl. No. 18/333,988.
Claims priority of provisional application 63/368,289, filed on Jul. 13, 2022.
Claims priority of provisional application 63/362,926, filed on Apr. 13, 2022.
Prior Publication US 2023/0329277 A1, Oct. 19, 2023
Int. Cl. A23G 3/34 (2006.01); A23G 3/54 (2006.01)

CPC A23G 3/0097 (2013.01) [A23G 3/007 (2013.01); A23G 3/343 (2013.01); A23G 3/54 (2013.01)]

6 Claims

1. A method for preparing the a confection having a specialized sensory effect, comprising:

a sugar base; and

at least one of:

a sensory additive selected from the group consisting of: a physiochromic agent; a glitter; a candy dust; a sensate agent; and any combination thereof; and

a patterned surface effective to exhibit a visual effect selected from the group consisting of: an anaglyph image; a stereoscopic image; steganography; lenticular printing; a mirrored finish; a cryptogram; a hologram; and any combination thereof,

comprising:

preparing a sugar solution;

heating the sugar solution to a temperature from about 300° F. to about 310° F. to achieve a hard-crack stage to form the sugar base;

cooling the sugar base to between about 200° F. and less than 300° F.;

blending flavoring, coloring, and/or the sensory additive into the sugar base to form a blend;

depositing the blend into at least one mold, wherein the mold has an etched diffraction grating surface to achieve a holographic visual effect; and

cooling the blend until its surface temperature is between about 110-200° F.