Sugar-free jelly comprising gelatin

Abstract

The present invention relates to a sugar-free jelly composition using gelatin more specifically, a sugar-free jelly composition obtained by replacing sugars such as sugar, fructose, and starch syrup used for manufacturing a conventional jelly with sugar alcohols and mixing them in a suitable mixing ratio for the prevention and treatment of obesity, diabetes, and tooth decay as well as maintaining the sweetness and the quality contained in the conventional sugar jellies.

Description

field of invention [0001] The present invention relates to a sugar-free jelly composition using gelatin, more specifically, the sugar-free jelly composition obtained by substituting sugar alcohols for sugars such as sucrose, fructose, and starch syrup used in the production of conventional jelly and combining them It is mixed in an appropriate mixing ratio to prevent and treat obesity, diabetes, and dental caries, and to maintain the sweetness and quality contained in conventional sugar-containing jellies. Background technique [0002] As consumers' interest in new healthy foods grows, there is a new healthy desire to not contain high-calorie sugars such as high-calorie sugars and glucose syrups that cause diabetes and dental caries, while maintaining the sweetness contained in conventional foods The demand for food is growing rapidly. [0003] To meet the above needs, sugar alcohols include xylitol, sorbitol, maltitol (C 12 h 24 o 11 ), maltotriol, lactitol (1,4-galacto...

AI Technical Summary

Problems solved by technology

[0009] As a result of profound research on solving the above-mentioned problems of producing sugar-free jelly, the inventors of the present invention have discovered a method for producing jelly on a large scale, in which sugars are replaced by sugar alcohols by adding sugar alcohols in an optimal mixing ratio Gelatin is also used as a gelling agent

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