Soft, gummy candy made with carob syrup and pectin, and manufacturing process

Abstract

The invention relates to a method for preparing snacks in the form of gummy candies. These confections are distinguished by the use of carob syrup, which replaces glucose syrup, a product rich in sugars. The method consists of preparing a candy paste by mixing carob syrup, water, and a gelling agent (such as gelatin or pectin), followed by cooking at a temperature of 80-90°C to ensure a homogeneous consistency. The final product is naturally vegan, free of additives and preservatives, organic, and contains no added sugars or gluten, while offering a sweet taste comparable to candy. It is also rich in phenolic compounds, providing antioxidant activity beneficial to human health.