CONFECTIONERY PRODUCTS COMPRISING POLYOLS
Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient.
1 . A jelly confectionery product comprising:
erythritol;
a jellying agent; and
a gastrointestinal tolerant ingredient.
2 . The confectionery product of claim 1 , wherein the erythritol comprises from about 1% to about 70% by total weight of the confectionery product.
3 . The confectionery product of claim 1 , wherein the gastrointestinal tolerant ingredient comprises from about 30% to about 80% by total weight of the confectionery product.
4 . The confectionery product of claim 1 , wherein the gastrointestinal tolerant ingredient comprises polydextrose.
5 . (canceled)
6 . The confectionery product of claim 1 , wherein the gastrointestinal tolerant ingredient is selected from the group consisting of inulin, fructooligosaccharide, carboxymethyl cellulose, microcrystalline cellulose, dextrin and combinations thereof.
7 . The confectionery product of claim 1 , wherein the jellying agent is selected from the group consisting of gelatin, gellan gum, xanthan gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch and combinations thereof.
8 . The confectionery product of claim 1 , further comprising a polyol selected from the group consisting of sorbitol, maltitol, isomalt, mannitol, xylitol and combinations thereof.
9 . The confectionery product of claim 8 , wherein the polyol comprises from about 1% to about 25% by total weight of the confectionery product.
10 . The confectionery product of claim 1 , wherein the jelly confectionery product comprises at least one ingredient selected from the group consisting of malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
11 . The confectionery product of claim 1 further comprising a coating surrounding the jelly confectionery product.
12 . The confectionery product of claim 1 , wherein the coating comprises at least one ingredient selected from the group consisting of malted products, sweeteners, flavors, colors, sensates, acids, medicaments, actives and combinations thereof.
13 . The confectionery product of claim 1 , wherein the jelly confectionery product comprises a center-filling.
14 . The confectionery product of claim 13 , wherein center-filling is selected from the group consisting of a powder, a liquid and combinations thereof.
15 . A method of making a jelly confectionery product, the method comprising:
preparing a jelly candy mixture comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient; and
forming the jelly candy mixture to produce the jelly confectionery product.
16 . The method of claim 15 , wherein the erythritol comprises from about 1% to about 70% by total weight of the jelly confectionery product.
17 . The method of claim 15 , wherein the gastrointestinal tolerant ingredient comprises from about 30% to about 80% by total weight of the method.
18 . The method of claim 15 , wherein the gastrointestinal tolerant ingredient comprises polydextrose.
19 . (canceled)
20 . The confectionery product of claim 15 , wherein the gastrointestinal tolerant ingredient is selected from the group consisting of inulin, fructooligosaccharide, carboxymethyl cellulose, microcrystalline cellulose, dextrin and combinations thereof.
21 . The method of claim 15 , further comprising applying a coating to the formed jelly confectionery product.
22 . The method of claim 21 , wherein the coating comprises erythritol.