| abstract |
The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt.% of fructan and at most 70 wt.% of sucrose. The shell represents between 10 and 90 wt.% of the confectionery product as a whole. The confectionery product preferably has a non-sucrose bulk sweetener such as lsomalt as main component. The invention further relates to a process for preparing a confectionery product, in particular a filled hard candy. |