Low-sugar, high-fiber chewing candy

Abstract

The soft sweets comprise: from about 40 wt% to about 90 wt% soluble fibers on a dry solid basis; from about 1% to about 25% by weight, based on dry solids, of a gelling agent; from about 1% to about 45% by weight, based on dry solids, of a low molecular weight saccharide or sugar alcohol; and water; wherein the soft sweets have a total dry solids content of from about 75% to about 90% by weight, exhibiting excellent coagulability and excellent long-term storage properties, as well as methods of making the same.

Description

Technical Field

[0001] The present invention relates to soft candy containing soluble fiber, low molecular weight sugar and / or sugar alcohol and a gelling agent, and to a method for preparing soft candy containing soluble fiber, low molecular weight sugar and / or sugar alcohol and a gelling agent. Background Art

[0002] Gummy candies (also known as gummis, gummi candies, gummy candies, jelly candies, or chewable candies) are a popular type of candy and a convenient and increasingly popular way to deliver medications or nutritional substances (also known as dietary supplements).

[0003] Soft candy usually takes the form of a hydrocolloid system of corn syrup, sucrose, gelatin, starch and water, optionally adding a small amount of coloring agent, flavoring, sweetener or other food additives or nutrients. Gelatin, corn syrup, sucrose and starch are responsible for providing physical properties that attract consumers, such as high elasticity and low viscosity. However, they are also very nutritious, helping to increase the heat of soft candy. In addition, for a long time, the excessive intake of nutritious sweeteners such as corn syrup and sugar has been relevant to the health problems related to diet, such as obesity, heart disease, metabolic disorders and dental problems. Therefore, consumers are increasingly looking for methods to reduce the amount of nutritious sweeteners in their diets. Manufacturers respond to this demand by seeking to develop substitutes for nutritious sweeteners, which can better simulate the desired taste and functional properties of nutritious sweeteners.

[0004] Many strategies have been employed to partially or fully replace nutritive sweeteners in various food types.

[0005] One strategy is to use "high-potency sweeteners" or "high-intensity sweeteners." Sweeteners in this category are many times sweeter than sucrose and therefore only require very small amounts to provide sweetness comparable to the nutritive sweetener they are replacing. High-potency sweeteners often require the addition of bulking agents (e.g., non-sweet sugar polymers such as maltodextrin) and often do not provide the same physical properties as the nutritive sweeteners they are replacing.

[0006] Another strategy is to use "sugar alcohols" or "polyols" (e.g., erythritol, xylitol, sorbitol, maltitol, etc.) These sweeteners generally provide some degree of calorie reduction (e.g., sorbitol provides about 2.6 kcal / g compared to about 4 kcal / g for sucrose) while also providing bulk, but they generally do not provide the same physical properties as the nutritive sweeteners being replaced.

[0007] Another strategy is to use alternative sugars that provide some sweetness and volume but do not contribute to the caloric content identical with traditional nutritious sweeteners.The examples of these alternative sugars are rare sugars, such as allulose and tagatose.Alternative sugars are ideal sugar substitutes, because they can provide the taste and texture closest to nutritious sweeteners, but the difference between the chemical and physical properties of different sugars means that alternative sugars usually need to be formulated with additional sweeteners or other additives.The one-to-one replacement of nutritious sweeteners with non-nutritious sweeteners that cannot be distinguished from nutritious sweeteners in all applications remains elusive.

[0008] At the same time, dietary fiber is increasingly sought as a food ingredient or food supplement due to its effects on improving laxative effects, prebiotic benefits, favorable blood sugar and insulin responses, and potential bone health benefits. Dietary fiber is the part of plant-derived food that cannot be completely decomposed by human digestive enzymes. The U.S. Department of Agriculture recommends that up to 14 grams of fiber be taken in per 1,000 calories of food, which means that moderately active adult males should take in at least 30.8 grams of fiber per day, and moderately active adult females should take in at least 25.2 grams of fiber per day. On average, American adults only eat 10 to 15 grams of fiber per day. Therefore, a convenient form of increasing dietary fiber intake is needed.

[0009] It would also be desirable to provide a soft candy that provides the desired high elasticity, low surface stickiness, and low internal stickiness of a soft candy; and contains a fiber source; and / or has a lower nutritive sweetener content than known soft candies. Summary of the invention

[0010] The present invention relates to soft candies containing soluble fiber, low molecular weight sugar and / or sugar alcohol and a gelling agent, and to a method for preparing soft candies containing soluble fiber, low molecular weight sugar and / or sugar alcohol and a gelling agent. The present invention is based on the discovery that such soft candies: exhibit excellent coagulation properties; provide soft candies with high elasticity, low surface stickiness and low internal stickiness; contain a fiber source; and / or have a lower content of nutritive sweeteners than known soft candies.

[0011] In particular, the present invention provides a soft candy comprising:

[0012] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0013] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0014] From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0015] water;

[0016] The soft candy has a total dry solid content of about 75% to about 90% by weight.

[0017] The present invention also provides a soft candy comprising:

[0018] about 40% to about 99% by weight fructooligosaccharides (FOS) on a dry solids basis;

[0019] From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and

[0020] water;

[0021] The soft candy has a total dry solid content of about 75% to about 90%. The soft candy may contain about 1% to about 45% by weight of low molecular weight sugars or sugar alcohols based on dry solids.

[0022] The present invention also provides a method for preparing soft candy, which comprises the following steps:

[0023] a) dispersing soluble fiber, one or more low molecular weight sugars, sugar alcohols or a combination thereof, and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0024] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0025] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0026] From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0027] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%.

[0028] The present invention also provides a method for preparing soft candy, which comprises the following steps:

[0029] a) dispersing fructooligosaccharides (FOS) and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0030] From about 40% to about 99% by weight FOS on a dry solids basis;

[0031] From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and

[0032] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%; a low molecular weight saccharide or sugar alcohol may also be added in step a) to obtain a gelling composition containing about 1% to about 45% by weight of the low molecular weight saccharide or sugar alcohol based on dry solids. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is the texture analysis result of the soft candy of Example 4.

[0034] Figure 2 The hardness of the soft candies of Examples 4 to 12 changes with time.

[0035] Figure 3 The following are the changes in the adhesiveness of the soft candies of Examples 4 to 12 over time.

[0036] Figure 4a and 4b Photographs of the gummies of Examples 1 and 2, respectively, after 11 months are shown.

[0037] Figure 5a and 5b The photographs of the soft candy of Example 12 after 18 months and the soft candy of Example 18 after 11 months are shown respectively.

[0038] Figure 6 A photograph of the soft candy of Example 20 after 18 months is shown.

[0039] Figure 7 A photograph of the soft candy of Example 25 is shown.

[0040] Figure 8 A photograph of the soft candy of Example 26 is shown.

[0041] Fig. 9 A photograph of the soft candy of Example 27 is shown.

[0042] Fig.10 A photograph of the soft candy of Comparative Example 3 is shown.

[0043] Fig.11 The results of the sensory test investigated in Example 30 are shown.

[0044] Fig.12 The results of the sensory test investigated in Example 30 are shown. DETAILED DESCRIPTION

[0045] The present inventors have found that soft candy comprising soluble fiber, a gelling agent, a low molecular weight saccharide or sugar alcohol, water and one or more optional additional ingredients exhibits excellent coagulation properties; provides a soft candy with high elasticity, low surface stickiness and low internal stickiness; and serves as a fiber source, and contains lower calories than conventional soft candies.

[0046] In one aspect, the present invention provides a soft candy comprising:

[0047] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0048] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0049] From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0050] water;

[0051] The soft candy has a total dry solid content of about 75% to about 90% by weight.

[0052] In another aspect, the present invention provides a soft candy comprising:

[0053] about 40% to about 99% by weight fructooligosaccharides (FOS) on a dry solids basis;

[0054] From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and

[0055] water;

[0056] The soft candy has a total dry solid content of about 75% to about 90%. The soft candy may contain about 1% to about 45% by weight of low molecular weight sugars or sugar alcohols based on dry solids.

[0057] In another aspect, the present invention provides a method for preparing soft candy, comprising the following steps:

[0058] a) dispersing soluble fiber, one or more low molecular weight sugars, sugar alcohols or a combination thereof, and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0059] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0060] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0061] From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0062] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%.

[0063] In another aspect, the present invention provides a method for preparing soft candy, comprising the following steps:

[0064] a) dispersing fructooligosaccharides (FOS) and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0065] From about 40% to about 99% by weight FOS on a dry solids basis;

[0066] From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and

[0067] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%; a low molecular weight saccharide or sugar alcohol may also be added in step a) to obtain a gelling composition containing about 1% to about 45% by weight of the low molecular weight saccharide or sugar alcohol based on dry solids.

[0068] Soluble Fiber

[0069] Soluble fibers (also called soluble dietary fibers) are a class of polysaccharides that dissolve in water and resist digestion by digestive enzymes in the small intestine and pass into the large intestine where they can be fermented. Soluble fibers are an attractive way to introduce fiber into the diet because they are water-soluble and can be incorporated into other water-based foods.

[0070] In aspects of the present invention, any soluble fiber can be used as the soluble fiber. Examples of soluble fibers suitable for the present invention are polydextrose, hydrogenated polydextrose, soluble corn fiber, fructan, galacto-oligosaccharide, resistant dextrin, galactomannan, hydrolyzed galactomannan.

[0071] Polydextrose (PDX) is a polysaccharide composed of D-glucose, sorbitol and citric acid units. It is a soluble fiber that is resistant to digestion. Hydrogenated PDX (HPDX) is obtained by hydrogenation of PDX, which reduces most of the terminal D-glucose units and the remaining D-glucose monomers in PDX to sugar alcohols. Suitable commercial SCF products include Polydextrose, 370, III. III F, all of which are available from Tate & Lyle Health & Nutrition Sciences, Hoffman Estates, IL.

[0072] Soluble corn fiber (SCF) (also known as resistant maltodextrin) is a polysaccharide of D-glucose units. SCF differs from maltodextrin in the presence of α (1→6), α (1→2), αα1→2) or β glycosidic bonds. The presence of these bonds results in the low digestibility of SCF. In certain embodiments, the oligosaccharides of SCF have an average degree of polymerization of at least about 5, at least about 7, or at least about 9. For example, in certain embodiments of the methods and compositions described herein, the oligosaccharides of SCF have an average degree of polymerization of about 5 to about 20, about 7 to about 20, or about 9 to about 20. In other embodiments, the oligosaccharides of SCF have an average degree of polymerization of about 5 to about 15, about 7 to about 15, or about 9 to about 15. For example, in one embodiment of the methods and compositions described herein, the oligosaccharides of SCF have an average degree of polymerization of about 10.

[0073] Suitable commercial SCF products include Soluble corn fiber 70 (minimum fiber content of about 70%, maximum mono- and disaccharide content of about 20%) and Soluble corn fiber 85 (minimum fiber content of about 85%, maximum monosaccharide and disaccharide content of about 2%), Soluble corn fiber 85L and Soluble fiber 85B L, all available from Tate & Lyle Health & Nutrition Sciences, Hoffman estates, IL; 2Available from ADM.

[0074] Certain SCFs suitable for use in the methods and compositions described herein are further described in U.S. Patent Application Publications 2008 / 0292766, 2006 / 0210696, and 2008 / 0175977, all of which are incorporated herein by reference in their entirety. In certain embodiments of the methods and compositions described herein, the SCF is as described in an aspect or embodiment of U.S. Patent Application Publications 2008 / 0292766, 2006 / 0210696, or 2008 / 0175977.

[0075] In certain embodiments, the soluble fiber is SCF prepared by the methods described in Examples 1, 2, or 4 to 9 of U.S. Pat. No. 7,608,436, which are incorporated herein by reference in their entirety. For example, in one embodiment, the method of producing solubles uses an aqueous feed composition comprising at least one monosaccharide or predominantly α(1→4) linked oligosaccharides and having a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C. and contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause the formation of α(1→6), α(1→2), α(1→3), or β glycosidic bonds. In a specific embodiment, the method comprises heating an aqueous feed composition comprising at least one monosaccharide or predominantly α(1→4) linked oligosaccharides and having a solids concentration of at least about 70% by weight to a temperature of at least about 40° C.; and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds sufficient to form oligosaccharides comprising α(1→6), α(1→2), α(1→3) or β glycosidic bonds; wherein the product composition produced contains a higher concentration of oligosaccharides comprising α(1→6), α(1→2), α(1→3) or β glycosidic bonds than predominantly α(1→4) linked oligosaccharides; wherein the product composition contains at least about 20% oligosaccharides by weight on a dry solids basis, oligosaccharides comprising α(1→6), α(1→2), α(1→3) or β glycosidic bonds having at least three degrees of polymerization. In certain such embodiments, the product composition produced contains a higher concentration of oligosaccharides that include α(1→6), α(1→2), α(1→3), or β glycosidic bonds than oligosaccharides that are primarily linked by α(1→4). In one embodiment of the method, at least one catalyst is an enzyme that accelerates the rate of cleavage or formation of glucosyl bonds. In another embodiment of the method, the at least one catalyst is an acid. In some embodiments of the method, the acid and enzyme can be used sequentially, wherein the feed composition is first treated with the enzyme and then with the acid, or vice versa.

[0076] In other embodiments, the soluble fiber is SCF produced by the method described in paragraphs

[0051] to

[0075] of International Patent Application No. WO 2014 / 153554A1, which are hereby incorporated by reference in their entirety.

[0077] Resistant dextrin (RD) is a short chain soluble polysaccharide of D-glucose units. RD differs from maltodextrin by the presence of α(1→6), α(1→2), α(1→3) or β glycosidic bonds. The presence of these bonds results in low digestibility of RD.

[0078] When PDX, SCF or RD are used, they can exhibit a linkage pattern comprising 25-45% terminally linked glucopyranosyl residues; 10-22% 6-linked glucopyranosyl residues;

[0079] 13-32% 4-linked glucopyranosyl residues; 2-11% 3,1-linked glucopyranosyl residues;

[0080] 3-13% 4,6-linked glucopyranosyl residues; 1-5% 3,6-linked glucopyranosyl residues; and

[0081] 0.5-4% 2,4-linked glucopyranosyl residues.

[0082] The method of York et al. (Methods enzymatic. 116, 3-40 (1985)) can be used to determine the connection mode. It is incorporated herein in its entirety as a reference. The method is carried out by permethylating the oligosaccharide, followed by quantitative hydrolysis and acetylation. This results in the monomeric species being acetylated where they are bound to other residues in the oligosaccharide, and being methylated everywhere else. The mixture of monomeric species can be analyzed by gas chromatography to determine the relative amounts of different types of connected monomers.

[0083] As used herein, a terminal residue is a residue that has a single bond only to the rest of the oligosaccharide of which it is a part. A1,X-connected residues are residues that are connected to the rest of the oligosaccharide through its 1-position and X-position (i.e., with two other residues). A1,X,Y-connected residues are residues that are connected to the rest of the oligosaccharide through its 1-position, X-position, and Y-position (i.e., with three other residues). The term "oligosaccharide" as used herein includes disaccharides, trisaccharides, and oligomers with a degree of polymerization of up to 30, and the percentage of connection is the percentage of the total number of terminal connection residues, two connection residues, and three connection residues. The connection pattern can be determined by any other conventional means in the art.

[0084] In one embodiment, the soluble fiber is prepared by a process comprising heating an aqueous feed composition comprising at least one monosaccharide or predominantly α(1→4) linked oligosaccharides and having a solids concentration of at least about 70% by weight to a temperature of at least about 40°C; contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause the formation of α(1→6), α(1→2), α(1→3) or β glycosidic bonds, wherein the resulting product composition contains a higher concentration of oligosaccharides comprising α(1→6), α(1→2), α(1→3) or β glycosidic bonds than predominantly α(1→4) linked oligosaccharides; wherein the product composition contains a concentration of at least about 20% by weight, on a dry solids basis, of oligosaccharides comprising α(1→6), α(1→2), α(1→3) or β glycosidic bonds having at least three degrees of polymerization.

[0085] Fructans are polymers of D-fructose units, usually with a D-sucrose unit at their end. They can be obtained from chicory roots or from enzymatic conversion of sucrose. The D-fructose units are usually linked by β(2→1) bonds, as in the case of inulin, by β(2→6) glycosidic bonds, as in the case of levan, or both, as in the case of graminin-type fructans. Short-chain fructans are called oligofructose (FOS). Inulin is a group of naturally occurring fructans.

[0086] Fructooligosaccharides (FOS) are classified as soluble dietary fiber by the U.S. FDA. FOS is naturally present in more than 36,000 plant species. FOS is considered an ideal prebiotic because of its significant health benefits, excellent processing properties and good taste. Therefore, it has been widely used in the food industry. Commercial FOS products suitable for the present invention include FOS1-glucose (GF2), 6G-glucose (6G-GF2), 6-glucose (6-GF2), 1F-fructofuranose (GF4) and 1F-fructofuranose-1F-fructofuranose (GF5) (1F-Fructofuranosyl-1F-Fructofuranosylnystose) 6FOS monomer, inulobiose, inulotriose, inulotetraose, 1-6G-glucose, all available from Quantum Hi-Tech (Guangdong) Biological Co., Ltd., Tate & Lyle Group, FB P-95, P-95 and L95-S are all available from Ingrediono.

[0087] Galacto-oligosaccharides (GOS) are polymers of galactose prepared by the polymerization of lactose catalyzed by β-galactosidase. GOS are prebiotic soluble fibers that are reported to aid in weight loss when incorporated into the diet.

[0088] Galactomannans are polysaccharides composed of a mannose backbone with galactose side groups (more specifically, a (1-4)-linked β-D-pyranose mannosyl backbone, the branch point of which at the 6-position is linked to α-D-galactose (i.e., 1-6-linked α-D-pyranose galactose). Galactomannans include fenugreek gum, guar gum, tara gum, locust bean gum, and cassia gum. Partially hydrolyzed galactomannans have a lower viscosity than galactomannans and are easily incorporated into foods.

[0089] In a preferred embodiment, the soluble fiber comprises any substance selected from the group consisting of polydextrose, hydrogenated polydextrose, soluble corn fiber, fructan (including inulin and FOS), GOS, RD, galactomannans (including fenugreek gum, guar gum, tara gum, locust bean gum and cassia gum), hydrolyzed galactomannans (including hydrolyzed fenugreek gum, hydrolyzed guar gum, hydrolyzed tara gum, hydrolyzed locust bean gum and hydrolyzed cassia gum), and any combination of two or more of the foregoing. In a preferred embodiment, the soluble fiber comprises any substance selected from the group consisting of PDX, fructan (including inulin and FOS), GOS, HPDX, SCF, and any combination of two or more of the foregoing. In a particularly preferred embodiment, the soluble fiber comprises any substance selected from the group consisting of PDX, inulin, SCF, and any combination of two or more of the foregoing.

[0090] Soluble fiber can have a variety of molecular weights (consistent with maintaining basic water solubility). In certain embodiments, soluble fiber has a weight average molecular weight in the range of 500g / mol to 10,000g / mol. For example, in certain such embodiments, soluble fiber has a weight average molecular weight in the range of 500g / mol to 5,000g / mol. In various other embodiments, soluble fiber has a weight average molecular weight in the range of 750 to 9,000g / mol, or 1,000g / mol to 8,000g / mol, or 1,000g / mol to 6,000g / mol, or 1,200 to 5,000g / mol, or 1,200 to 2,500g / mol, or 2,500g / mol to 5,000g / mol, or 5,000g / mol to 10,000g / mol, or 500g / mol to 2,000g / mol. As used herein, the molecular weight of soluble fiber is determined by gel permeation chromatography using narrow standard pullulan as a standard.

[0091] The degree of polymerization of the soluble fiber may be from about 3 to about 50, preferably from about 5 to about 40, and more preferably from about 5 to about 30.

[0092] Commercially available products containing soluble fibers for food manufacturing generally include monomers and dimers of their monomer units. The ratio of polymer, monomer and dimer and moisture varies with the product, but is generally 60% to 90% by weight of polymer, 1% to 25% by weight of monomer and dimer and 1% to 35% by weight of moisture. Therefore, when using any soluble fiber product, the ratio of polymer, monomer and dimer and moisture present in the soluble fiber product is generally determined, and a suitable amount of soluble fiber product is used to provide polymer, monomer and dimer and moisture of the desired content. The content of polymer, monomer and dimer and moisture can be determined by product labels or manufacturer's instructions, or can be determined experimentally by conventional methods known in the art. For example, the fiber content of soluble fiber products can be determined by AOAC 2001.03. In a preferred embodiment, soluble fiber is added as a product having a fiber content of about 65% to about 100% by weight based on dry solids, preferably a fiber content of about 67% to about 98% by weight based on dry solids. Preferably, the soluble fiber is added as a product having a monosaccharide, disaccharide or sugar alcohol content of less than about 20% by weight.

[0093] The soft candy of the present invention contains soluble fiber in an amount of about 40% to about 90% by weight, based on dry solids. In a preferred embodiment, the soft candy contains soluble fiber in an amount of about 44% to about 87% by weight, about 47% to about 85% by weight, about 50% to about 75% by weight, about 52% to about 70% by weight, about 55% to about 68% by weight, about 55% to about 60% by weight, about 60% to about 85% by weight, about 70% to about 85% by weight, or about 80% to about 85% by weight, based on dry solids.

[0094] The soluble fiber content of the soft candy of the present invention can also be defined by the amount of soluble fiber delivered with reference to each portion. In some embodiments, the soft candy includes at least about 2.5g soluble fiber / portion. For example, in some embodiments of the soft candy described herein, each portion includes at least about 3g, at least about 4g, at least about 5g, at least about 6g, at least about 8g, at least about 10g, at least about 20g of soluble fiber. In some embodiments, the soft candy is provided as a nutritional supplement.

[0095] The weight of a portion can be, for example, from about 3 g to about 90 g, from about 5 g to about 50 g, or preferably from about 20 g to about 40 g. In some embodiments, a single soft candy can be from about 3 g to about 20 g, preferably from about 5 g to about 10 g. A portion can include, for example, 1 to 30 portions of soft candy, 1 to 20 portions of soft candy, 1 to 10 portions of soft candy, or preferably 4 to 8 portions of soft candy. The quantity of each portion of soft candy depends on the weight of each portion of soft candy and the weight of a single soft candy.

[0096] Soluble fiber can include one type of soluble fiber, or it can include any two or more types of soluble fiber combinations. For example, soluble fiber can include any type of soluble fiber (PDX, SCF, HPDX, fructan, GOS, galactomannan, hydrolyzed galactomannan and its subclass) described herein and any other soluble fiber. Soluble fiber can include any two or more types of soluble fiber combinations described herein. For example, soluble fiber is any one selected from the following soluble fiber combinations:

[0097] PDX / HPDX, PDX / SCF, PDX / Fructans, PDX / FOS / GOS, PDX / Inulin, PDX / RD, PDX / Galactomannan, PDX / Hydrolyzed Galactomannan; HPDX / SCF, HPDX / Fructans, HPDX / FOS, HPDX / GOS, HPDX / Inulin, HPDX / RD, HPDX / Galactomannan, HPDX / Hydrolyzed Galactomannan; SCF / Fructans, SCF / FOS, SCF / GOS, SCF / Inulin, SCF / RD, SCF / Galactomannan, SCF / Hydrolyzed Galactomannan; Inulin / FO S, inulin / GOS, inulin / RD, inulin / galactomannan, inulin / hydrolyzed galactomannan; FOS / GOS, FOS / galactomannan, GOS / hydrolyzed galactomannan, RD / hydrolyzed galactomannan; galactomannan / hydrolyzed galactomannan, PDX / HPDX / SCF, PDX / fructan / SCF, PDX / FOS / SCF, PDX / GOS / SCF, PDX / inulin / SCF, PDX / RD / SCF, PDX / galactomannan / SCF, PDX / hydrolyzed galactomannan / SCF; HPDX / fructan / SCF, HPDX / FOS / SCF, HPDX / GOS / SCF, HPDX / Inulin / SCF, HPDX / RD / SCF, HPDX / Galactomannan / SCF, HPDX / Hydrolyzed galactomannan / SCF; Inulin / FOS / SCF, Inulin / GOS / SCF, Inulin / RD / SCF, Inulin / Galactomannan / SCF, Inulin / Hydrolyzed galactomannan / SCF; FOS / Galactomannan / SCF, GOS / Galactomannan / SCF, RD / Hydrolyzed galactomannan / SCF; Galactomannan / Hydrolyzed galactomannan / SCF, HPDX / Fructans / PDX, HPDX / FOS / PDX, HPDX / GOS / PDX, HPDX / Inulin / PDX, HPDX / RD / PDX, HPDX / Galactomannan / PDX, HPDX / Hydrolyzed Galactomannan / PDX; Inulin / FOS / PDX, Inulin / GOS / PDX, Inulin / RD / PDX, Inulin / Galactomannan / PDX, Inulin / Hydrolyzed Galactomannan / PDX; GOS / Galactomannan / PDX, FOS / Galactomannan / PDX, GOS / Galactomannan / PDX, FOS / Hydrolyzed Galactomannan / PDX, RD / Hydrolyzed Galactomannan / PDX;Galactomannan / hydrolyzed galactomannan / PDX, HPDX / FOS, GOS / SCF / FOS, GOS / inulin / FOS, GOS / FOS / galactomannan, GOS / PDX / FOS / SCF, GOS / HPDX / FOS / SCF, GOS / inulin / FOS / SCF, GOS / FOS / galactomannan / SCF, GOS / HPDX / FOS / PDX, GOS / inulin / FOS / PDX, GOS / FOS / galactomannan / PDX. In a preferred embodiment, the soluble fiber is one, two or three of PDX, SCF, FOS, inulin and GOS. ;

[0098] In a preferred embodiment, the soluble fiber is SCF, FOS, or a combination of SCF and FOS. In a particularly preferred embodiment, the soluble fiber is SCF, FOS, or a combination of SCF and FOS, and is present in the soft candy in an amount of about 60% to about 80% by weight on a dry solids basis, preferably in an amount of about 55% to 75% by weight. In a particularly preferred embodiment, the soluble fiber is FOS.

[0099] A GOS / FOS combination containing 100-900 parts of GOS and 100-900 parts of FOS may suitably be used.

[0100] Gelling Agent

[0101] A gelling agent is required to solidify the soft candy of the present invention.

[0102] In aspects of the present invention, any gelling agent may be used. Examples of gelling agents that may be used in the present invention are gelatin, alginic acid and its salts, carrageenan, locust bean gum, curdlan, pectin, or any combination of the foregoing. In a preferred embodiment, the gelling agent is gelatin.

[0103] The gelling agent is used in the soft candy in an amount of about 1% to about 25% by weight based on dry solids. In a preferred embodiment, the amount of the gelling agent used in the soft candy is about 3% to about 25% by weight, about 4% to about 20% by weight, about 5% to about 15% by weight, about 6% to about 12% by weight, or about 8% to about 12% by weight based on dry solids.

[0104] In preferred embodiments, the gelling agent is gelatin or pectin. In particularly preferred embodiments, the gelling agent is gelatin and is used in the soft candy in an amount of about 8% to about 12% by weight based on dry solids. In other particularly preferred embodiments, the gelling agent is pectin and is used in the soft candy in an amount of about 1% to about 5% (e.g., 1% to 3%) by weight based on dry solids.

[0105] Low molecular weight sugars or sugar alcohols

[0106] In aspects of the present invention, the soft candy comprises from about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol.

[0107] In preferred embodiments, the soft candy comprises from about 1.5% to about 42%, from about 2% to about 40%, from about 3% to about 36%, from about 5% to about 35%, from about 7% to about 30%, from about 8% to about 22%, from about 9% to about 20%, or from about 10% to about 18% by weight of low molecular weight sugars or sugar alcohols on a dry solids basis.

[0108] As mentioned above, soluble fiber is a polymer composition that generally contains low molecular weight sugars or sugar alcohols. Therefore, when soluble fiber is added to soft candy, it is expected that some low molecular weight sugars or sugar alcohols will also be added to the soft candy. These low molecular weight sugars or sugar alcohols tend to be low molecular weight sugars or sugar alcohols weight, rather than soluble fiber.

[0109] For example, when SCF, PDX or RD are added to soft candy, it is expected that some glucose, maltose and isomaltose will be introduced. When HPDX is added to soft candy, it is expected that some sorbitol will be introduced. When fructan (FOS or inulin) is added to soft candy, it is expected that some fructose or fructose disaccharide will be added. When GOS, galactomannan or hydrolyzed galactomannan are added to soft candy, it is expected that some galactose and galactose disaccharide will be introduced. Each of the monosaccharides, disaccharides and sugar alcohols mentioned in this paragraph is based on dry solids in the soluble fiber component, and the presence amount can be up to 25 weight %, for example, up to 20%. In certain embodiments, the soluble fiber described in addition herein can have a relatively low amount of monosaccharides, disaccharides and sugar alcohols, for example, no more than 15 weight % or no more than 10 weight % based on dry solids. In some embodiments, soluble dietary fiber has a monosaccharide and disaccharide total amount of no more than 2% by weight based on dry solids, or even no more than 1%. In certain embodiments, there are relatively significant amounts of monosaccharides, disaccharides and sugar alcohols in the soluble dietary fiber. For example, in certain embodiments described herein, the total amount of monosaccharides, disaccharides and sugar alcohols is in the range of 5% to 25% by weight based on dry solids. For example, the total amount of monosaccharides, disaccharides and sugar alcohols can be in the range of 10% to 20% or 15% to 25% by weight based on dry solids.

[0110] As used herein, low molecular weight sugars or sugar alcohols refer to all monosaccharides, disaccharides, sugar alcohols, and conjugates of sugar alcohols and monosaccharides having up to 12 carbon atoms. However, in some embodiments, the soft candy is substantially free of sucrose, in which case low molecular weight sugars or sugar alcohols refer to all monosaccharides, disaccharides, sugar alcohols, and conjugates of sugar alcohols and monosaccharides having up to 12 carbon atoms except sucrose.

[0111] As described above, the soft candy is preferably substantially free of sucrose. The soft candy is preferably substantially free of maltodextrin. The soft candy is preferably substantially free of sucrose and maltodextrin. As used herein, substantially free of sucrose and substantially free of maltodextrin means that the soft candy contains no more than 1% by weight, preferably no more than 0.5% by weight or 0.1% by weight or 0.01% by weight, based on dry solids.

[0112] The soft candy is preferably substantially free of glucose. As used herein, being substantially free of glucose means that free glucose is not added to the formula. It should be understood that soluble fibers such as SCF, PDX and RD may contain monomeric parts. As used herein, soft candies substantially free of glucose may contain a small amount of glucose, which is added as the monomeric part of the soluble fiber. The glucose content in the soft candy is preferably 10% by weight or less, more preferably 5% by weight or less, more preferably 1% by weight or less, more preferably 0.5% by weight or less, based on dry solids.

[0113] The soft candy is preferably substantially free of fructose. As used herein, substantially free of fructose means that free fructose is not added to the formulation. It should be understood that soluble fibers such as FOS and inulin may include monomeric components. As used herein, soft candies that are substantially free of fructose may contain a small amount of glucose, which is added as a monomeric component of the soluble fiber. The fructose content of the soft candy is preferably 10% by weight or less, more preferably 5% by weight or less, more preferably 1% by weight or less, more preferably 0.5% by weight or less, based on dry solids.

[0114] Soft candy is preferably substantially free of maltose. As used herein, being substantially free of maltose means that free maltose is not added to the formula. It should be understood that soluble fibers such as SCF, PDX and RD may contain dimer components. As used herein, soft candy substantially free of maltose may contain a small amount of maltose, which is added as a dimer component of soluble fiber. The maltose content of soft candy is preferably 10 wt % or less, more preferably 5 wt % or less, more preferably 1 wt % or less, more preferably 0.5 wt % or less based on dry solids.

[0115] The low molecular weight saccharide or sugar alcohol may comprise or consist of any substance selected from the group consisting of monosaccharides, disaccharides, sugar alcohols and conjugates of monosaccharides and any combination of any two or more of the foregoing substances. In a preferred embodiment, the low molecular weight saccharide or sugar alcohol comprises or consists of any substance selected from the group consisting of allose, altrose, galactose, galactosyl disaccharide, glucose, glucose disaccharides (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructodisaccharide, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomaltulose, lactitol, maltitol, mannitol, sorbitol, xylitol, and any combination of any two or more of the foregoing. In a preferred embodiment, the low molecular weight sugar or sugar alcohol comprises or consists of any substance selected from the group consisting of glucose, glucose disaccharides (e.g., maltose, isomaltose), fructose, psicose, tagatose, erythritol, maltitol, sorbitol, xylitol, and a combination of any two or more thereof.

[0116] In a particularly preferred embodiment, the low molecular weight sugar or sugar alcohol comprises or consists of any substance selected from the group consisting of glucose, glucose disaccharides (e.g., maltose, isomaltose), fructose, fructodisaccharides, psicose, tagatose, erythritol, maltitol, sorbitol, xylitol, and a combination of any two or more thereof.

[0117] Allulose is available from Tate & Lyle as DOLCIA Crystallized Allulose or DOLCIA Allulose syrup is added.

[0118] In some embodiments, the low molecular weight sugar or sugar alcohol includes psicose in an amount sufficient to provide a psicose content in a soft candy of from about 1% to about 20%, from about 1% to about 15%, from about 2% to about 10%, or from about 3% to about 5% by weight based on dry solids. In some embodiments, the low molecular weight sugar or sugar alcohol includes sorbitol in an amount sufficient to provide a sorbitol content in a soft candy of from about 1% to about 20%, from about 1% to about 15%, from about 2% to about 10%, or from about 3% to about 5% by weight based on dry solids. In some embodiments, the low molecular weight sugar or sugar alcohol comprises erythritol, in an amount sufficient to provide an erythritol content of about 1% to about 20%, about 1% to about 15%, about 2% to about 10%, or about 3% to about 5% by weight based on dry solids. In some embodiments, the low molecular weight sugar or sugar alcohol comprises maltitol in an amount sufficient to provide a maltitol content in the soft candy of about 1% to about 20%, about 1% to about 15%, about 2% to about 10%, or about 3% to about 5% by weight on a dry solid basis. In some embodiments, the low molecular weight sugar or sugar alcohol comprises xylitol in an amount sufficient to provide a xylitol content in the soft candy of about 1% to about 20%, about 1% to about 15%, about 2% to about 10%, or about 3% to about 5% by weight on a dry solid basis.

[0119] In a preferred embodiment, the soft candy contains about 10 wt % to about 45 wt % of psicose on a dry solid basis, preferably about 20 wt % to about 35 wt % of psicose on a dry solid basis.

[0120] Water and total dry solids content

[0121] The soft candy of the present invention is a hydrocolloid gel formed by water-soluble fiber, low-molecular sugar and gelling agent in water.

[0122] In aspect of the present invention, soft candy has the total dry solid content of about 75 % by weight to about 90 % by weight and the moisture content of about 10 % by weight to about 25 % by weight.In preferred embodiments, soft candy has the total dry solid content of about 75 % by weight to about 88 % by weight, about 77 % by weight to about 86 % by weight, about 79 % by weight to about 85 % by weight, preferably about 80 % by weight to about 84 % by weight or about 80 % by weight to about 82 % by weight.In these cases, soft candy has the moisture content of about 12 % by weight to about 25 % by weight, about 14 % by weight to about 23 % by weight, about 15 % by weight to about 21 % by weight, about 16 % by weight to about 20 % by weight or about 18 % by weight to about 20 % by weight respectively.

[0123] Moisture is introduced into the soft candy from a variety of sources. Moisture can be introduced with soluble fiber products, gelling agents, or low molecular weight sugar or sugar alcohol products, which can be syrups or hygroscopic solids and therefore have their own moisture content. Additional water is added during the manufacturing process to dissolve and mix the ingredients. The final moisture / dry solids content of the soft candy is affected by the amount of moisture previously added, but it is primarily affected by the drying temperature and time. The drying temperature and time can be adjusted to achieve the target dry solids concentration.

[0124] The total dry solids content of the soft candy can be measured by refractometry of the soft candy. Alternatively, the total dry solids content can be determined by comparing the weight of dry solids added to the soft candy and weighing the final soft candy. The total dry solids content of the soft candy is the ratio of the total dry solids added to the soft candy to the total weight of the soft candy, expressed as a percentage.

[0125] Soft Candy

[0126] Preferred embodiments of the soft candy of the present invention will now be described.

[0127] The gummies preferably contain:

[0128] about 50% to about 85% soluble fiber by weight on a dry solids basis;

[0129] from about 8% to about 12% by weight, on a dry solids basis, of a gelling agent;

[0130] From about 18% to about 42% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols; and

[0131] The soft candy has a total dry solids content of about 80% to about 84%.

[0132] In the above, the soft candy preferably contains about 50% to about 80% soluble fiber by weight on a dry solid basis. The soluble fiber is preferably: PDX, SCF, inulin, FOS, PDX / SCF, PDX / inulin, SCF / inulin, PDF / FOS, SCF / FOS, PDX / SCF / FOS or PDX / SCF / inulin.

[0133] Among the above, the gelling agent is preferably gelatin.

[0134] Particularly preferred are:

[0135] the soluble fiber is SCF, FOS or a combination of SCF and FOS and is present in the soft candy in an amount from about 60% to about 80% by weight on a dry solids basis, preferably in an amount from about 55% to 75% by weight on a dry solids basis;

[0136] The low molecular weight saccharide or sugar alcohol is psicose, and is present in an amount from about 10 wt % to about 45 wt % by weight on a dry solids basis, preferably from about 20 wt % to about 35 wt % by weight on a dry solids basis.

[0137] When the soft candy contains SCF, FOS alone, or a combination of SCF, FOS and psicose, alone or in combination with other low molecular weight saccharides or sugar alcohols, the cooking viscosity is lower and it is easier to deposit the slurry into the mold at a high solid content. The soft candy containing FOS and psicose also exhibits excellent sugar-like sweetness and texture (pectin solidification, softness and transparency).

[0138] In other embodiments, the soft candy preferably comprises about 40% to about 99% by weight of oligofructose (FOS) based on dry solids; about 1% to about 25% by weight of gelling agent based on dry solids; and water; wherein the soft candy has a total dry solids content of about 75% to about 90%. The soft candy may or may not contain low molecular weight sugars or sugar alcohols. The gelling agent is preferably pectin. Based on dry solids, the preferred content of the gelling agent is about 1% to about 5% by weight, preferably 1% to 4%, more preferably 1% to 3%, more preferably 2% to 3%. Based on dry solids, the preferred content of FOS is about 70% to about 99% by weight. All other qualities of the soft candy, such as the amount of soluble fiber, low molecular weight sugars or sugar alcohols, water, and additional ingredients, can be as described anywhere herein.

[0139] In the above-mentioned embodiment, soft candy preferably comprises low molecular weight saccharide or sugar alcohol of about 8 wt % to about 32 wt % in dry solids.Low molecular weight saccharide or sugar alcohol preferably comprises psicose, tagatose, erythritol, maltitol, sorbitol and / or xylitol.Low molecular weight saccharide or sugar alcohol preferably comprises glucose, glucose disaccharide (for example maltose, isomaltose), fructose, fructodisaccharide, psicose, tagatose, galactose, galactose disaccharide, erythritol, maltitol, sorbitol and / or xylitol, or is composed of it. As the low molecular weight sugar or sugar alcohol, glucose / maltose / isomaltose / psicose, glucose / maltose / isomaltose / tagatose, fructose / psicose, glucose / maltose / isomaltose / xylitol, glucose / maltose / isomaltose / sorbitol, fructose / xylitol, glucose / maltose / isomaltose / mannitol, glucose / maltose / isomaltose / maltitol, fructose / mannitol, glucose / maltose / isomaltose / erythritol, fructose / sorbitol, fructose / Erythritol, fructose / glucose / maltose / isomaltose / psicose, fructose / glucose / maltose / isomaltose / xylitol, fructose / maltitol, fructose / glucose / maltose / isomaltose / tagatose, fructose / tagatose, fructose / glucose / maltose / isomaltose / sorbitol, fructose / glucose / maltose / isomaltose / mannitol, fructose / glucose / maltose / isomaltose / maltitol, fructose / glucose / maltose / isomaltose / erythritol, fructose / tagatose. Low molecular weight sugar or sugar alcohol is preferably one or two of psicose, tagatose, xylitol, sorbitol, mannitol, erythritol or maltitol, and its amount is based on dry solids, enough to provide one or two components in the soft candy as about 2% by weight to about 10% by weight, or about 3% by weight to about 5% by weight. The low molecular weight saccharide or sugar alcohol is most preferably psicose.

[0140] In some embodiments, the soft candy consists essentially of:

[0141] Soluble fiber;

[0142] Gelling agent;

[0143] A low molecular weight sugar or sugar alcohol, which is any one selected from the group consisting of allose, altrose, galactose, galactobiose, glucose, glucose disaccharides (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructobiose, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and a combination of any two or more of the foregoing;

[0144] Water; and

[0145] Optionally one or more additional ingredients, in a total amount of up to 2% by weight on a dry solids basis.

[0146] The soft candy consisting essentially of these ingredients contains no more than 1% by weight of other ingredients, preferably no more than 0.5% by weight or 0.1% by weight or 0.01% by weight of other ingredients, on a dry solid basis. In other words, the soft candy contains at least 99%, preferably at least 99.5%, 99.9% or 99.99% of soluble fiber, gelling agent, low molecular weight sugar or sugar alcohol water and optional additional ingredients described below.

[0147] Additional Ingredients

[0148] The soft candy of the present invention optionally comprises one or more additional ingredients. The additional ingredients may be ingredients suitable for consumption and may be present in any amount necessary to provide a soft candy having the desired composition or properties.

[0149] The one or more additional ingredients may be present in a total amount of up to 2 wt % on a dry solids basis, for example up to 1 wt %, or 1-2 wt %.

[0150] In some embodiments, the one or more additional ingredients include one or more natural and / or synthetic high intensity sweeteners. The one or more natural and / or synthetic high intensity sweeteners can be selected from the group consisting of stevia extract, monk fruit extract, brazzein, thaumatin, monellin, monatin and its salts, glycyrrhizic acid and its salts, sucralose, aspartame and acesulfame potassium.

[0151] When present, the soft candy may comprise about 0.01% to about 0.2% of a Stevia extract by dry solid weight. The Stevia extract comprises at least one steviol glycoside. The at least one steviol glycoside may be selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside X, rubusoside, stevioside and dulcosides, and mixtures thereof. According to a preferred embodiment, the at least one steviol glycoside comprises rebaudioside A and / or rebaudioside B. Preferably, the at least one steviol glycoside comprises both rebaudioside A and rebaudioside B. Preferably, the content of rebaudioside A contained in the stevia extract is about 60 wt % to about 85 wt %, preferably about 70 wt % to about 85 wt %, more preferably about 75 wt % to about 80 wt %, relative to the total weight of steviol glycosides in the stevia extract, based on dry solids. In some embodiments, the content of rebaudioside A contained in the stevia extract is about 60 wt % to about 80 wt %, preferably about 67 wt % to about 73 wt %, relative to the total weight of steviol glycosides in the stevia extract, based on dry solids. For example, the stevia extract comprises 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84 or 85% by weight of rebaudioside A, based on dry solids, relative to the total weight of steviol glycosides in the stevia extract. According to a preferred embodiment, the stevia extract comprises about 15% to about 30% by weight of rebaudioside B, preferably about 19% to about 23% by weight of rebaudioside B, based on dry solids, relative to the total weight of steviol glycosides in the stevia extract. For example, the stevia extract may contain 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 wt% rebaudioside B, based on dry solids, relative to the total weight of steviol glycosides in the stevia extract. In one embodiment, the stevia extract contains a combined total amount of at least 70 wt% rebaudioside A and stevioside, preferably a combined total amount of 75 wt% or more rebaudioside A and stevioside, relative to the total weight of the stevia extract based on dry solids. The stevia extract preferably contains rebaudioside D, which is up to 10 wt% relative to the total dry weight of steviol glycosides in the stevia extract, based on dry solids. The stevia extract preferably contains up to 5 wt% rebaudioside M, based on dry solids, relative to the total dry weight of steviol glycosides in the stevia extract.

[0152] The one or more additional ingredients include one or more selected from the group consisting of fillers, fats, oils, milk and / or other dairy products, alcohols, gums, natural and / or synthetic colorants, natural and / or synthetic flavors, salt, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, proteins, amino acids, and acidulants such as acetic acid, citric acid, phosphoric acid, lactic acid, malic acid, fumaric acid, ascorbic acid, tartaric acid and hydrochloric acid.

[0153] In particularly preferred embodiments, the one or more additional ingredients include one or more nutrients selected from the group consisting of:

[0154] Vitamins, such as vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), pantothenic acid (B5), biotin (B7), folic acid (artificial folic acid or B9);

[0155] Minerals, such as nutritionally acceptable compounds of calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium; and

[0156] Bioactive compounds such as polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols, especially lycopene, resveratrol, lignans and tannins.

[0157] Soft candy preferably comprises one or more nutrients, and each soft candy is suitable for providing the amount of the one or more nutrients of about 10%, about 11%, about 12.5%, about 14%, about 20%, about 25%, about 33%, about 50%, about 75% or about 100% daily intake. In such an embodiment, the daily intake can be provided by consuming 10,9,8,7,6,5,4,3,2 or 1 soft candy respectively. The daily intake according to FDA is listed as follows.

[0158]

[0159] g = grams

[0160] mg = milligrams

[0161] mcg = microgram

[0162] mg NE = milligrams of niacin equivalent

[0163] mcg DFE = microgram dietary folate equivalent

[0164] mcg RAE = micrograms retinol activity equivalents

[0165] Method for preparing soft candy

[0166] The soft candy of the present invention can be prepared by any suitable method to have a desired composition.

[0167] In one aspect, the method for preparing soft candy comprises the following steps:

[0168] a) dispersing soluble fiber, one or more low molecular weight sugars, sugar alcohols or a combination thereof, and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0169] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0170] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0171] From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0172] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%.

[0173] In another aspect, a method for preparing a soft candy comprises the following steps:

[0174] a) dispersing fructooligosaccharides (FOS) and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0175] From about 40% to about 99% by weight FOS on a dry solids basis;

[0176] From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and

[0177] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%; a low molecular weight saccharide or sugar alcohol may also be added in step a) to obtain a gelling composition containing about 1% to about 45% by weight of the low molecular weight saccharide or sugar alcohol based on dry solids.

[0178] In some embodiments, step (a) of the method comprises one or more of the following steps:

[0179] a1) dispersing the soluble fiber and the monosaccharide or the sugar alcohol in water to provide a raw material dispersion slurry;

[0180] a2) dissolving the gelling agent in water to provide a gelling agent slurry;

[0181] a2') optionally, wherein the gelling agent slurry has a gelling agent to water ratio of about 1:1 to about 1:2, preferably about 1:1.5;

[0182] a3) heating the raw material dispersion slurry to provide a syrup;

[0183] a3') optionally, wherein the feedstock dispersion slurry is heated to 225°F to 235°F (107.2°C to 112.8°C) to provide a syrup having a total dry solids content of 80% to 82%;

[0184] a4) heating the gelling agent slurry to provide a heated gelling agent slurry;

[0185] a4') optionally, heating the gelling agent slurry to 150°F to 200°F, preferably 165°F to 175°F.

[0186] ℉ (73.9℃ to 79.4℃) to provide a heated gelling agent slurry;

[0187] a5) adding the heated gelling agent slurry to the syrup to provide the gelling composition;

[0188] a5′) optionally, stirring the gelling composition without aeration;

[0189] a6) heating the gelled composition to 150°F to 200°F (65.6°C to 93.3°C);

[0190] a6′) optionally, stirring the gelling composition without aeration;

[0191] a6") Optionally, the gelling composition is heated to 175°F to 185°F (79.4°C to 85.0°C).

[0192] In some embodiments, step (b) of the method comprises one or more of the following steps:

[0193] b1) transferring the gelling composition into a mold;

[0194] b2) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%;

[0195] b2') Optionally, bake the fondant-forming composition at about 85°F (29.4°C).

[0196] In some embodiments, the method comprises the following steps:

[0197] c) Coating soft candy

[0198] c') Optionally, coating the fondant with a glaze selected from vegetable oils or animal fats and waxes, such as beeswax, shellac, candelilla wax, microcrystalline wax and carnauba wax.

[0199] Example

[0200] Example 1-16 - Preparation of soft candy

[0201] Soft candies were prepared using the compositions described in Table 1. For each example in Table 1, the first column (Total Weight (g)) represents the total weight in grams of the ingredients included in the formulation, the middle column (Dry (g)) represents the net (dry) weight in grams of the ingredients included in the formulation (Dry (g)), and the last column (% DS) represents the total dry solids content by weight of the ingredients in the final unglazed soft candy.

[0202] The gelling agent slurry is hydrated gelatin with 1.5 times of its total weight of water, and the gelling agent slurry is heated to 165℉(74.9℃) to 170℉(76.7℃). After complete hydration, the gelling agent slurry is kept at 165℉(74.9℃) to 170℉(76.7℃). Under vigorous stirring and heating, the low molecular weight sugar or sugar alcohol component and the soluble fiber component are dispersed in water at a ratio of about 3 parts by weight of the total ingredients to 1 part by weight of water until all the ingredients are completely dissolved to provide a carbohydrate syrup without hydrated lumps. The carbohydrate syrup is boiled to about 235℉(112.8℃) until the slurry has a total dry solid content of about 84% by weight. The carbohydrate solution is cooled to 185℉(85.0℃). The gelling agent slurry is slowly added to the carbohydrate syrup to provide a gelling composition. The gelling composition is gently mixed and heated to 175℉(79.4℃) to 185℉(85.0℃). Weigh out 500 g of the gelling composition and add any minor ingredients such as colorants. Deposit the gelling composition in a starch mold and dry at 85°F (29.4°C) for 24-48 hours until the soft candy has a final total dry solids content of 80-82%. Remove the soft candy from the starch mold and polish with a polish.

[0203]

[0204]

[0205] In Examples 1-18, porcine gelatin, 250 Bloom, was used. SCF 1 and SCF 2 are commercially available SCFs having a fiber content of at least 70% by weight based on dry solids. SCF 3 is a commercially available SCF having a fiber content of at least 85% by weight based on dry solids. SCF 4 is a commercially available SCF having a fiber content of at least 85% by weight based on dry solids. SCF 5 is a commercially available SCF having a fiber content of at least 90% by weight based on dry solids. SCF 6 is a commercially available SCF having a fiber content of at least 97% by weight based on dry solids. SCF 7 is a commercially available SCF having a fiber content of at least 90% by weight based on dry solids. PDX 1 and 2 are commercially available PDXs having a fiber content of at least 90% by weight based on dry solids. FOS is a commercially available FOS having a fiber content of at least 90% by weight based on dry solids. Psicose is added in the form of commercially available Psicose crystals or syrup.

[0206] Example 19 - Texture Analysis

[0207] In the following examples, all texture analyses were performed using a TA.XT Plus texture analyzer with a TA-5 22 mm diameter probe and a TA-108S-Gi indexable soft candy fixture, all of which are available from Texture Technologies Corp. and Stable Micro Systems, Ltd.

[0208] The soft candy prepared in Example 4 was subjected to texture analysis at 14 days, 1 month and 2 months.

[0209] The results of the puncture test are as follows Figure 1 shown. Figure 1 The results show that the soft candies prepared with SCF and allulose form a good gelatin set, which remains unchanged for 2 months. The amplitude of the first positive peak of each curve increases at about 7.5 seconds, indicating that the hardness of the soft candies increases over time. The negative peak size of each curve increases at about 11.5 seconds, indicating that the adhesiveness of the soft candies increases over time.

[0210] The soft candies prepared in Examples 4-12 were subjected to texture analysis 14 days, 1 month, 2 months, 3 months and 4 months after preparation.

[0211] The hardness of the gummies was measured at each stage and the results are shown in Figure 2 middle. Figure 2It is shown that the soft candies prepared with allulose and one of SCF, PDX or inulin maintain good gelatin setting properties for more than 4 months. The increase in the magnitude of the force indicates that the hardness of the soft candies increases over time. The increase in hardness observed from 14 days after production to 4 months after production is shown in Table 2.

[0212] Table 2 Increase in hardness

[0213] Example Hardness increase (%) 4 47 5 46 6 24 7 31 8 45 9 48 10 36 11 88 12 20

[0214] The adhesiveness of the soft candies prepared in Examples 4 to 12 was measured at each stage and the results are shown in Figure 3 middle.

[0215] Figure 2 and Figure 3 The comparison of the results showed that the soft candies prepared with psicose and SCF (Example 7) or FOS (Example 12) remained unchanged over 4 months. The increase in force indicates that the hardness of the soft candies increased over time. The increase in hardness observed from 14 days after production to 4 months after production is shown in Table 3.

[0216] Table 3 Increase in adhesion

[0217] Example Adhesion increase (%) 4 20 5 8 6 32 7 132 8 57 9 48 10 19 11 83 12 69

[0218] Example 20 - Fiber Blends

[0219] Soft candies were prepared according to Example 3 except that a mixture of FOS and SCF2 was used instead of SCF2.

[0220] Example 21 - Appearance Analysis Over Time

[0221] The soft candies prepared according to Examples 1, 2 and 18 were stored for at least 11 months, and the soft candies prepared according to Examples 12 and 20 were stored for at least 18 months, and then visually inspected. The photographs of the soft candies prepared according to Examples 1, 2, 12, 18 and 20 are respectively Figure 4a , 4b , 5a and 5b.

[0222] It is noteworthy that the soft candy retained very good gelatin setting properties even after 11 and 18 months. Therefore, it is demonstrated that the soft candy of the present invention has very good gelatin setting properties, which are stable for almost a year.

[0223] Comparative Examples 1 and 2

[0224] The gummies prepared according to Comparative Example 1 lacked good firm gelatin set. There was very low set and the gummies were sticky. The gummies prepared according to Comparative Example 2 were very sticky. They clump together due to surface stickiness and the gelatin set was poor.

[0225] Examples 22-28 and Comparative Example 3

[0226] For each example in Table 4, the first column (Total Weight (g)) represents the total weight of the ingredients included in the formulation in grams, (Dry (g)) represents the net (dry) weight (Dry (g)) of the ingredients included in the formulation in grams, and the last column (% DS) represents the total dry solids content of the ingredients in the final unglazed soft candy by weight.

[0227] Prepare Part 1 by mixing and dissolving the Part 1 ingredients in a cooking kettle. Prepare Part 2 by dispersing the pectin in the other Part 2 ingredients. Add Part 2 to Part 1 in the kettle while stirring. Heat the contents of the kettle slowly while stirring until it begins to boil. Boil the contents of the kettle for 1 minute to ensure that the pectin is completely dissolved. Add the ingredients of Part 3 gradually to the kettle to avoid rapid cooling. Boil the contents of the kettle at about 225℉-230℉ (107℃ to 110℃) with continuous mixing until a solids content of 77-78°Brix is ​​obtained. Keep the slurry at 185℉-190℉ and add the Part 4 ingredients with continuous stirring. Transfer the final slurry to a sedimentation funnel and immediately deposit it into a starch mold. In a candy dryer, the pectin gummies are dried with airflow at about 105°F-135°F (40°C to 57°C) for about 24-48 hours until a solids content of 82-84°Brix is ​​obtained. The surface starch is removed with pressurized air and the gummies are coated with a candy glaze.

[0228]

[0229]

[0230] In Examples 22-28 and Comparative Example 3, sodium citrate dehydrate (fine) was used. Pectin is commercially available pectin extracted from citrus peel. Soluble corn fiber is a commercially available SCF having a fiber content of at least 85% by weight based on dry solids. Polydextrose is a commercially available PDX having a fiber content of at least 90% by weight based on dry solids. Fructooligosaccharide is a commercially available FOS. Allulose is added in the form of commercially available crystalline or syrup allulose. Granulated sugar and corn syrup are commercially available products. Citric acid is added to a 50% solution. Colorants, sweeteners and flavorings are commercially available.

[0231] Example 29 - Evaluation of Sugar-Free Gum Candies

[0232] The soft candies of Examples 25 to 27 and Comparative Example 3 were stored for 1 to 6 weeks and then evaluated. Their dry solid content, water activity and pH were measured. The results are shown in Table 5, and photos of the soft candies are shown in Table 5. Figure 7-10 .

[0233] Table 5

[0234]

[0235] Example 30 - Sensory Analysis of Soft Candies

[0236] Sensory analysis was performed to determine the most popular gummies. Three products were tested:

[0237] Corn fiber / sugar / pectin (50% / 46% / 2.5% on a dry solids basis, with the balance being sweeteners, colorants, citric acid and sodium citrate)

[0238] SCF / psicose / pectin (65% / 30% / 2.75% on a dry solids basis, the balance being sweeteners, colorants, citric acid and sodium citrate)

[0239] FOS / psicose / pectin (65% / 30% / 2.75% on a dry solids basis, the balance being sweeteners, colorants, citric acid and sodium citrate)

[0240] A total of 155 respondents were recruited based on the following recruitment criteria:

[0241] 21-65 years old

[0242] ·Minimum 40% / Maximum 60% Age 21-39

[0243] ·Minimum 40% / Maximum 60% Age 40-65

[0244] ·gender

[0245] Minimum 25% male, maximum 75% female, maximum 5% non-binary

[0246] Racial division

[0247] · Minimum 20% non-white, maximum 80% white

[0248] Household income $35K+

[0249] Primary supplement purchasers

[0250] Health status

[0251] · Lowest 33% of people with diabetes or prediabetes, highest 67% of people without diabetes · One diet

[0252] A minimum of 40% actively tried to reduce sugar in their diet, and a maximum of 60% did not reduce sugar

[0253] Category of use: Daily users of dietary supplement gummies

[0254] Diabetes / prediabetes are permitted to use dietary supplement gummies weekly or more frequently

[0255] Like and are willing to try low-sugar / sugar-free berry-flavored gummies

[0256] Pass competitive employment screening

[0257] No past involvement: 2 months (quantitative / qualitative)

[0258] · Respondents without food allergies were provided with adequate rotation and balance of presentations to evaluate the products.

[0259] Respondents were asked to answer the following questions.

[0260] Q1: Overall, how much do you like or dislike these gummies? (1=dislike very much…9=

[0261] I like it very much)

[0262] Q2: To what extent did this product meet your expectations for gummies? (1 = much worse than expected…5 = much better than expected)

[0263] The results of Q1 are shown in Fig.11 , the results of Q2 are shown in Fig.12 , whole sugar pectin was the most preferred and best met / exceeded consumer expectations. FOS pectin was the second most popular product after whole sugar pectin. The order of preference found among diabetic (n=45) respondents was the same as in the entire group (n=155).

[0264] Respondents were asked how much they liked or disliked the five attributes of the gummies (overall appearance, overall flavor, overall texture, feel, and mouthfeel) and to rate them from 1 = very dislike to ... 9 = very like. The results are shown in Table 6.

[0265] Table 6

[0266]

[0267] Full sugar pectin gummies were highly favored across all attributes. FOS pectin was second most favored for overall flavor, overall texture, feel, and mouthfeel.

[0268] Implementation plan:

[0269] Implementation 1

[0270] A soft candy comprising:

[0271] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0272] from about 3% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0273] about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and water;

[0274] The soft candy has a total dry solid content of about 75% to about 90% by weight.

[0275] Implementation 2

[0276] The soft candy according to embodiment 1, wherein the soluble fiber comprises any substance selected from the group consisting of polydextrose, hydrogenated polydextrose, soluble corn fiber, fructan, galacto-oligosaccharide, resistant dextrin, galactomannan, hydrolyzed galactomannan, and a combination of two or more of any of the foregoing substances;

[0277] Preferably, the soluble fiber is any substance selected from the group consisting of polydextrose, fructan, galacto-oligosaccharide, hydrogenated polydextrose, soluble corn fiber and a combination of two or more of any of the foregoing substances.

[0278] Implementation 3

[0279] The soft candy according to embodiment 1 or embodiment 2, wherein the gelling agent is selected from gelatin, alginic acid and its salts, carrageenan, locust bean gum, curdlan, pectin and a combination of any two or more thereof;

[0280] Preferably, the gelling agent is gelatin.

[0281] Implementation 4

[0282] The soft candy according to any one of embodiments 1 to 3, wherein the low molecular weight saccharide or sugar alcohol comprises any one selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, and a combination of any two or more of the foregoing substances;

[0283] More preferably, the low molecular weight sugar or sugar alcohol comprises any one selected from the group consisting of allose, altrose, galactose, galactobiose, glucose, glucobiose (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructobiose, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and a combination of any two or more thereof;

[0284] More preferably, the low molecular weight sugar or sugar alcohol comprises any one selected from the group consisting of glucose, glucose disaccharide (e.g. maltose, isomaltose), fructose, psicose, tagatose, erythritol, maltitol, sorbitol, xylitol and a combination of any two or more thereof.

[0285] Implementation 5

[0286] The soft candy according to any one of embodiments 1 to 4, wherein the soft candy has a total dry solids content of about 75% to about 88%, about 77% to about 86%, about 79% to about 85%, about 80% to about 84%, or about 80% to about 82% by weight.

[0287] Implementation 6

[0288] The soft candy according to any one of embodiments 1 to 5, wherein the soft candy comprises about 44% to about 87%, about 47% to about 85%, about 50% to about 75%, about 52% to about 70%, about 55% to about 68%, about 55% to about 60%, about 60% to about 85%, about 70% to about 85%, or about 75% to about 85% soluble fiber on a dry solids basis.

[0289] Implementation Plan 7

[0290] A soft candy according to any one of embodiments 1 to 6, wherein the soft candy comprises about 4% to about 20%, about 5% to about 15%, about 6% to about 12%, or about 8% to about 12% gelling agent by weight on a dry solids basis.

[0291] Implementation 8

[0292] A soft candy according to any one of embodiments 1 to 7, wherein the soft candy contains about 1.5% to about 42% by weight, about 2% to about 40% by weight, about 3% to about 36% by weight, about 5% to about 35% by weight, about 7% to about 30% by weight, about 8% to about 22% by weight, about 9% to about 20% by weight, or about 10% to about 18% by weight of low molecular weight sugars or sugar alcohols on a dry solids basis.

[0293] Implementation Plan 9

[0294] The soft candy according to any one of embodiments 1 to 8, wherein the soft candy comprises:

[0295] about 50% to about 85% soluble fiber by weight on a dry solids basis;

[0296] from about 8% to about 12% by weight, on a dry solids basis, of a gelling agent;

[0297] From about 8% to about 42% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols; and

[0298] The soft candy has a total dry solids content of about 80% to about 84%.

[0299] Implementation 10

[0300] The soft candy according to embodiment 9, wherein the soluble fiber is about 50% to about 60% by weight on a dry solids basis.

[0301] Implementation Plan 11

[0302] The soft candy according to embodiment 9, wherein the soft candy comprises:

[0303] about 60% to about 70% soluble fiber by weight on a dry solids basis; and

[0304] From about 8% to about 32% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols.

[0305] Implementation 12

[0306] The soft candy according to embodiment 9, wherein the soft candy comprises:

[0307] about 70% to about 80% soluble fiber by weight on a dry solids basis; and

[0308] From about 8% to about 22% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols.

[0309] Implementation 13

[0310] The soft candy according to any one of embodiments 1 to 12, wherein the soft candy comprises one or more additional ingredients;

[0311] Preferably, the soft candy comprises one or more additional ingredients in a total amount of up to 2% by weight, calculated on a dry solids basis.

[0312] Implementation Plan 14

[0313] The soft candy according to embodiment 13, wherein the one or more additional ingredients comprise one or more natural and / or synthetic high intensity sweeteners;

[0314] Preferably, the at least one selected from the group consisting of stevia extract, monk fruit extract, brazilian tamarind, thaumatin, monalin, monatin and its salts, glycyrrhizic acid and its salts, sucralose, aspartame and acesulfame potassium.

[0315] Implementation Plan 15

[0316] The soft candy according to embodiment 13 or embodiment 14, wherein the one or more additional ingredients comprise one or more selected from the group consisting of fillers, fats, oils, milk and / or other dairy products, alcohol, gums, natural and / or synthetic colorants, natural and / or synthetic flavors, salt, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, beans and bean-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, non-gelling proteins, amino acids, and acidulants such as acetic acid, citric acid, phosphoric acid, lactic acid, malic acid, fumaric acid, ascorbic acid, tartaric acid and hydrochloric acid.

[0317] Implementation Plan 16

[0318] The soft candy according to any one of embodiments 13 to 15, wherein the one or more additional ingredients comprise one or more nutrients selected from the group consisting of:

[0319] Vitamins, such as vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), pantothenic acid (B5), biotin (B7), folic acid (artificial folic acid or B9);

[0320] Minerals or electrolytes, such as nutritionally acceptable compounds of calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium; and

[0321] Bioactive compounds such as polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols, especially lycopene, resveratrol, lignans, and tannins,

[0322] Preferably, wherein the soft candy contains the one or more nutrients, each soft candy is suitable for providing about 10%, about 11%, about 12.5%, about 14%, about 20%, about 25%, about 33%, about 50%, about 75% or about 100% of the daily intake of the one or more nutrients.

[0323] Implementation Plan 17

[0324] A soft candy according to any one of embodiments 1 to 16, wherein the soft candy is substantially free of sucrose, substantially free of maltodextrin, or substantially free of sucrose and maltodextrin.

[0325] Implementation Plan 18

[0326] A soft candy according to any one of embodiments 1 to 17, wherein the soft candy consists essentially of:

[0327] Soluble fiber;

[0328] Gelling agent;

[0329] A low molecular weight sugar or sugar alcohol, which is any one selected from the group consisting of allose, altrose, galactose, galactobiose, glucose, glucose disaccharides (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructobiose, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and a combination of any two or more of the foregoing;

[0330] Water; and

[0331] Optionally one or more additional ingredients, in a total amount of up to 2% by weight on a dry solids basis.

[0332] Implementation Plan 19

[0333] A method for preparing soft candy, comprising the following steps:

[0334] a) dispersing soluble fiber, one or more low molecular weight sugars, sugar alcohols or a combination thereof, and a gelling agent in water to provide a gelling composition, the gelling composition having:

[0335] about 40% to about 90% soluble fiber by weight on a dry solids basis;

[0336] from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent;

[0337] From about 3% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and

[0338] b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%.

Claims

1. A soft candy comprising: about 40% to about 90% soluble fiber by weight on a dry solids basis; from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and water; in, The soft candy has a total dry solids content of about 75% to about 90% by weight.

2. The soft candy according to claim 1, in, The low molecular weight sugar is psicose.

3. The soft candy according to claim 1 or 2, in, The soft candy is substantially free of sucrose.

4. The soft candy according to any one of claims 1 to 3, in, The soft candy is substantially free of maltodextrin.

5. The soft candy according to any one of claims 1 to 4, in, The soft candy is substantially free of glucose.

6. The soft candy according to any one of claims 1 to 5, in, The soft candy is substantially free of fructose.

7. The soft candy according to any one of claims 1 to 6, in, The soft candy is substantially free of maltose.

8. The soft candy according to any one of claims 1 to 7, in, The soluble fiber comprises any material selected from the group consisting of polydextrose, hydrogenated polydextrose, soluble corn fiber, fructan, galacto-oligosaccharide, resistant dextrin, galactomannan, hydrolyzed galactomannan, and a combination of two or more of any of the foregoing materials.

9. The soft candy according to any one of claims 1 to 8, in, The soluble fiber comprises any material selected from the group consisting of polydextrose, fructan, galacto-oligosaccharide, hydrogenated polydextrose, soluble corn fiber and a combination of two or more of any of the foregoing materials.

10. The soft candy according to any one of claims 1 to 9, in, The gelling agent is selected from gelatin, alginic acid and its salts, carrageenan, locust bean gum, curdlan, pectin and a combination of any two or more thereof.

11. The soft candy according to any one of claims 1 to 10, in, The gelling agent is gelatin.

12. A soft candy according to any one of claims 1 to 10, in, The gelling agent is pectin.

13. The soft candy according to any one of claims 1 to 12, in, The low molecular weight saccharide or sugar alcohol includes any one selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, and a combination of any two or more of the foregoing.

14. The soft candy according to any one of claims 1 to 13, in, The low molecular weight sugar or sugar alcohol comprises any one selected from the group consisting of allose, altrose, galactose, galactobiose, glucose, glucobiose (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructobiose, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and a combination of any two or more of the foregoing.

15. The soft candy according to any one of claims 1 to 14, in, The low molecular weight sugar or sugar alcohol comprises any one selected from the group consisting of glucose, glucose disaccharide (such as maltose, isomaltose), fructose, psicose, tagatose, erythritol, maltitol, sorbitol, xylitol and a combination of any two or more thereof.

16. The soft candy according to any one of claims 1 to 15, in, The soft candy has a total dry solids content of about 75% to about 88%, about 77% to about 86%, about 79% to about 85%, about 80% to about 84%, or about 80% to about 82%.

17. The soft candy according to any one of claims 1 to 16, in, The soft candy comprises about 44% to about 87%, about 47% to about 85%, about 50% to about 75%, about 52% to about 70%, about 55% to about 68%, about 55% to about 60%, about 60% to about 85%, about 70% to about 85%, or about 75% to about 85% soluble fiber on a dry solids basis.

18. The soft candy according to any one of claims 1 to 17, in, The soft candy comprises from about 4% to about 20%, from about 5% to about 15%, from about 6% to about 12%, or from about 8% to about 12% gelling agent on a dry solids basis.

19. The soft candy according to any one of claims 1 to 18, in, The soft candy contains, on a dry solids basis, about 1.5% to about 42%, about 2% to about 40%, about 3% to about 36%, about 5% to about 35%, about 7% to about 30%, about 8% to about 22%, about 9% to about 20%, or about 10% to about 18% low molecular weight sugars or sugar alcohols.

20. The soft candy according to any one of claims 1 to 19, in, The soft candy comprises: about 50% to about 85% soluble fiber by weight on a dry solids basis; from about 8% to about 12% by weight, on a dry solids basis, of a gelling agent; From about 8% to about 42% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols; and The soft candy has a total dry solids content of about 80% to about 84%.

21. The soft candy according to claim 20, in, The soft candy comprises: From about 50% to about 60% soluble fiber by weight on a dry solids basis.

22. The soft candy according to claim 21, in, The soft candy comprises: about 60% to about 70% soluble fiber by weight on a dry solids basis; and From about 8% to about 32% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols.

23. The soft candy according to claim 21, in, The soft candy comprises: about 70% to about 80% soluble fiber by weight on a dry solids basis; and From about 8% to about 22% by weight, on a dry solids basis, of low molecular weight sugars or sugar alcohols.

24. The soft candy according to any one of claims 1 to 23, in, The gummies may include one or more additional ingredients.

25. The soft candy according to any one of claims 24, in, The soft candy may contain a total amount of up to 2% by weight of one or more additional ingredients, based on dry solids.

26. The soft candy according to claim 24 or 25, in, The one or more additional ingredients include one or more natural and / or synthetic high intensity sweeteners; Preferably, the at least one selected from the group consisting of stevia extract, monk fruit extract, brazilian tamarind, thaumatin, monalin, monatin and its salts, glycyrrhizic acid and its salts, sucralose, aspartame and acesulfame potassium.

27. A soft candy according to any one of claims 24 to 26, in, The one or more additional ingredients comprise one or more selected from the group consisting of fillers, fats, oils, milk and / or other dairy products, alcohols, gums, natural and / or synthetic colorants, natural and / or synthetic flavors, salts, spices, fruits and fruit-derived products, vegetables and vegetable-derived products, legumes and legume-derived products, nuts and nut-derived products, preservatives, stabilizers, antioxidants, emulsifiers, non-gelling proteins, amino acids, and acidulants such as acetic acid, citric acid, phosphoric acid, lactic acid, malic acid, fumaric acid, ascorbic acid, tartaric acid and hydrochloric acid.

28. A soft candy according to any one of claims 24 to 27, in, The one or more additional ingredients include one or more nutrients selected from the group consisting of: Vitamins, such as vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), pantothenic acid (B5), biotin (B7), folic acid (artificial folic acid or B9); Minerals or electrolytes, such as nutritionally acceptable compounds of calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, sulfur, cobalt, copper, fluoride, manganese, and selenium; and Bioactive compounds such as polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols, especially lycopene, resveratrol, lignans, and tannins.

29. The soft candy according to claim 28, in, The gummies contain the one or more nutrients, and each gummies is suitable for providing about 10%, about 11%, about 12.5%, about 14%, about 20%, about 25%, about 33%, about 50%, about 75% or about 100% of the daily intake of the one or more nutrients.

30. The soft candy according to any one of claims 1 to 29, in, The soft candy is basically composed of: Soluble fiber; Gelling agent; A low molecular weight sugar or sugar alcohol, which is any one selected from the group consisting of allose, altrose, galactose, galactobiose, glucose, glucose disaccharides (e.g., maltose, isomaltose), gulose, idose, mannose, talose, fructose, fructobiose, psicose, sorbose, tagatose, fucose, fucose, rhamnose, arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and a combination of any two or more of the foregoing; Water; and Optionally one or more additional ingredients, in a total amount of up to 2% by weight on a dry solids basis.

31. The soft candy according to any one of claims 1 to 30, in, The soluble fiber is soluble corn fiber, oligofructose or a combination thereof.

32. The soft candy according to any one of claims 1 to 32, in, The soluble fiber content in the soft candy is about 60% to about 80% by weight based on dry solids, preferably about 55% to 75% by weight based on dry solids.

33. The soft candy according to any one of claims 1 to 33, in, The low molecular weight saccharide or sugar alcohol is psicose, and psicose is present in an amount of about 10 wt % to about 45 wt % based on dry solids, preferably about 20 wt % to about 35 wt % based on dry solids.

34. The soft candy according to any one of claims 1 to 33, in, The gelling agent is pectin.

35. The soft candy according to any one of claims 1 to 34, in, The soft candy comprises from about 1% to about 5% by weight of the gelling agent on a dry solids basis.

36. A method for preparing soft candy, wherein The following steps are involved: a) dispersing soluble fiber, one or more low molecular weight sugars, sugar alcohols or a combination thereof, and a gelling agent in water to provide a gelling composition, the gelling composition having: about 40% to about 90% soluble fiber by weight on a dry solids basis; from about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; From about 1% to about 45% by weight, on a dry solids basis, of a low molecular weight sugar or sugar alcohol; and b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%.

37. A soft candy comprising: about 40% to about 99% by weight, on a dry solids basis, of fructooligosaccharides (FOS); From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and water; in, The soft candy has a total dry solids content of about 75% to about 90%.

38. The soft candy according to claim 37, in, The additional soluble fiber comprises any material selected from the group consisting of polydextrose, fructan other than FOS, galacto-oligosaccharide, hydrogenated polydextrose, soluble corn fiber, and a combination of two or more of any of the foregoing materials.

39. A soft candy according to any one of claims 37 or 38, in, The gelling agent is pectin.

40. A soft candy according to any one of claims 37 to 39, in, The soft candy comprises from about 1% to about 3% by weight of the gelling agent on a dry solids basis.

41. A method for preparing soft candy, wherein The following steps are involved: a) dispersing fructooligosaccharides (FOS) and a gelling agent in water to provide a gelling composition, the gelling composition having: From about 40% to about 99% FOS by weight on a dry solids basis; From about 1% to about 25% by weight, on a dry solids basis, of a gelling agent; and b) drying the gelling composition to provide a soft candy having a total dry solids content of about 75% to about 90%; a low molecular weight saccharide or sugar alcohol may also be added in step a) to obtain a gelling composition containing about 1% to about 45% by weight of the low molecular weight saccharide or sugar alcohol based on dry solids.

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