| abstract |
A confectionery composition comprises a carbohydrate system comprising a non-digestible soluble oligosacoharide, a non-digestible soluble polysaccharide or a combination thereof. The confectionery may have a soft chewy texture. The oligosaccharides and/or polysaccharide may be an inulin, levan, gramanin, fructoligosacoharides, galacto-oligosaccharide, xylo-oligosaccharaide, beta-glucan or polydextrose. The confectionery may also contain a fortifying component such as a vitamin or mineral. For example, chews for promoting bone health contain calcium carbonate. |