The soft jelly candy according to the present invention has the characteristic that it is prepared with apple or citrus pectin with sweeteners in various flavors. without any added sugar. Its preparation is carried out with the appropriate addition and proportion of the sweeteners isomaltose, maltitol powder, maltitol syrup, sorbitol, xylitol, polydextrose and the addition of a solution of dry pectin preparation with water.
The uniqueness is due to the stabilization (coagulation) of a mixture of sugar-free jelly sweetener syrup with APPLE OR CITRON PECTIN. Pectin is a natural product derived from fruit processing. This technology is differentiated from any other jelly product whose coagulation is due to products of animal origin.
RAW MATERIAL | % RATIO |
|---|---|
Isomaltose | 1% έως 20% |
Xylitol | 10% έως 40% |
Maltitol syrup | 30% έως 40% |
Maltitol | 30% έως 40% |
Polydextrose | 1% έως 30% |
Sorbitol | 15% έως 25% |
Pectin | 2% έως 5% |
Water | 10% έως 40% |
Acids | 0,5% έως 2% |
