| abstract |
A gum for use in confectionery and comprising a mixture of gelatine and pectin of an average molecular weight of between 15,000 and 60,000 and a degree of esterification of at least 50%, the ratio of gelatine to pectin being between 1:4 and 4:1, and confectionery containing such a gum. n Solutions of such gum exhibit such a low viscosity that they can be used for the moulding of pastilles without tail formation and having a desired texture. |