| abstract |
Gelatin-based confectionery product, which comprises: (a) a sugar, selected from isomaltulose, trehalose, and combinations thereof, (b) at least one gelatinizing agent, and (c) water, where , the content of component (a) in the gelatin-based confectionery product is within a range of 30% to 50%, by weight, based on the total weight of the confectionery product based on of gelatin and where, the gelatin-based confectionery product contains neither sugar alcohols nor polyols. |