| abstract |
A gummy snack food product comprising a high amount of protein and process of making the gummy product are provided. The disclosed gummy product and process provides consumers with high quality protein in a new gummy snack food product. The process utilizes chemical properties of high quality protein, such as whey protein isolate, to prevent thickening as well as grainy, clumpy, and/or chalky texture in the finished gummy product. |