Sugar reduced candies

Abstract

The invention relates to sugar reduced confectionaries, such as gummy candies and marshmallows. In particular the invention describes compositions of gelatin and small chain fructo-oligosaccharide and methods of manufacturing confectionaries comprising gelatin and small chain fructo-oligosaccharide. The compositions are particularly useful for sugar reduced gummy candies or marshmallow.

Description

[0001] Title: Sugar Reduced Candies

[0002] Field of the invention

[0003] The invention relates to sugar reduced confectionaries. In particular the invention describes compositions of gelatin and small chain fructo-oligosaccharide and methods of manufacturing confectionaries comprising gelatin and small chain fructooligosaccharide. The compositions are particularly useful for sugar reduced gummy candies or marshmallow.

[0004] Introduction

[0005] Traditionally sweet confectionaries, such as gummy candies or marshmallows, are manufactured by boiling a mass having sugar as a main ingredient and adding a gelling agent like gelatin. Sugar has a relatively high calorie content and contributes to fast elevation of blood glucose, which is undesirable for consumers conscious about body weight and / or persons suffering from or at risk of developing diabetes.

[0006] Therefore there is an ever ongoing need to develop reduced or low sugar alternatives. Sugar replacers, also known as artificial sweeteners or sugar substitutes are described and used such as aspartame, saccharin and sucralose. Typically these compounds are much sweeter so less is needed to achieve the same sweetness, and much less calories are therefore consumed. Artificial sweeteners generally also do not result in increased blood sugar levels, or at least much less so.

[0007] Although for some applications sugar can simply be replaced by an artificial sweetener, this is more challenging for confectionaries where sugar is typically a large component of the product. Eliminating sugar by replacing it by an artificial sugar substantially changes the product properties in an undesirable way in confectionaries. This may be mitigated to some part by adding a bulking agent, however a bulking agent may still have the undesired properties, and moreover do not necessarily result in the right properties sought for the confectionary. An example is described in US 9,095,157 B2 which describes a gelled low calorie sweet confectionary comprising an intensive sweetener and a bulking agent. Another example is described in Cebin et al. Polymers 2024, 16, 259, wherein low and no sugar alternatives are tested for gummy candies with stevia as artificial sweetener to replace sucrose. An alternative would be to use polyol based sweeteners as they generally have a sweetness comparable to sugar but are digested poorly so contribute less to calory intake. However a problem associated with the use of polyols, such as xylitol and / or maltitol which are frequently used to replace sugars, is that polyols have a laxative effect which is undesirable in candies for obvious reasons. In addition, such laxative effect needs to be indicated on the packaging of the product which is also undesirable.

[0008] FR3103683A1 relates to food products having a reduced sugar content comprising fructo-oligosaccharides. Martins et al. (Frontiers in Nutrition, May 2019, Vol. 6, Article 78) relates to the production of fructo and galacto-oligosaccharides and their uses.

[0009] Therefore improved compositions are needed to provide better low or no sugar alternatives for confectionaries that do not rely on polyols. This need, among others, is met by the products and methods as described in the appended claims.

[0010] Summary of the invention

[0011] In a first aspect the invention relates to a reduced sugar gummy candy comprising

[0012] 5 to 9% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

[0013] In a second aspect the invention relates to a method for manufacturing a reduced sugar gummy candy, the method comprising:

[0014] (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0015] (b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide;

[0016] (c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture;

[0017] (d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture; wherein the further comprises a step of:

[0018] (e1) depositing the gelatin small chain fructo-oligosaccharide mixture in a mould allowing the mould with gelatin small chain fructo-oligosaccharide mixture to cool down and set for at least 12 hours to obtain a reduced sugar confectionary; wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

[0019] In a third aspect the invention relates to reduced sugar gummy candy obtained or obtainable by the method as defined in the second aspect of the invention.

[0020] In a fourth aspect the invention relates to the use of small chain fructo-oligosaccharide as a sugar replacer in a gummy candy, the gummy candy comprising:

[0021] 5 to 9% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

[0022] Further disclosed herein is a reduced sugar gelled confectionary comprising 3 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water.

[0023] Further disclosed is a for manufacturing a reduced sugar confectionary, the method comprising: (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin; (b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide; (c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture; (d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture. Further disclosed is a reduced sugar confectionery obtained or obtainable according to the method as broadly defined herein.

[0024] Further disclosed herein is the use of small chain fructo-oligosaccharide as a sugar replacer in a gelatin based confectionary, the confectionary comprising:

[0025] 0.5 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water.

[0026] Brief description of the figures

[0027] Fig. 1 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with polydextrose. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup. The composition comprises 12% polydextrose, corresponding to a sugar level of 40 g / 100 g gummy.

[0028] Fig. 2 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with inulin syrup. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup. Upper graph depicts a composition having a sugar level of 40g I 100 g gummy (21% inulin syrup), the bottom graph depicts a composition having a sugar level of 30g / 100 g gummy (50% inulin syrup).

[0029] Fig. 3 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with soluble corn fiber. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup. Fig. 4 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with soluble and insoluble maize I potato fiber. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup.

[0030] Fig. 5 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with soluble chickpea I maize fiber. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup. Fig. 6 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with maltodextrin. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup. Fig. 7 depicts the measured properties firmness, elasticity, hardness and cohesion of a gummy candy manufactured with small chain fructo-oligosaccharide. The provided examples are compared to a reference gummy manufactured with sucrose and 40DE glucose syrup, the top panel depicts a sugar content of 40%, the middle panel a sugar content of 30% and the bottom panel a sugar content of 5%.

[0031] Fig. 8 depicts the measured properties firmness, elasticity, and hardness of a marshmallow candy manufactured with inulin powder. The provided examples are compared to a reference marshmallow manufactured with sucrose and 60DE glucose syrup.

[0032] Fig. 9 depicts the measured properties firmness, elasticity, and hardness of a marshmallow candy manufactured with polydextrose. The provided examples are compared to a reference marshmallow manufactured with sucrose and 60DE glucose syrup.

[0033] Fig. 10 depicts the measured properties firmness, elasticity, and hardness of a marshmallow candy manufactured with small chain fructo-oligosaccharide. The provided examples are compared to a reference marshmallow manufactured with sucrose and 60DE glucose syrup.

[0034] Definitions

[0035] A portion of this disclosure contains material that is subject to copyright protection (such as, but not limited to, diagrams, device photographs, or any other aspects of this submission for which copyright protection is or may be available in any jurisdiction.). The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or patent disclosure, as it appears in the Patent Office patent file or records, but otherwise reserves all copyright rights whatsoever.

[0036] Various terms relating to the methods, compositions, uses and other aspects of the present invention are used throughout the specification and claims. Such terms are to be given their ordinary meaning in the art to which the invention pertains, unless otherwise indicated. Other specifically defined terms are to be construed in a manner consistent with the definition provided herein. Although any methods and materials similar or equivalent to those described herein can be used in the practice for testing of the present invention, the preferred materials and methods are described herein. For purposes of the present invention, the following terms are defined below.

[0037] As used herein, the singular forms "a," "an" and "the" include plural referents unless the context clearly dictates otherwise. For example, a method for administrating a pharmaceutical agent includes the administrating of a plurality of molecules (e.g., 10's, 100's, 1000's, 10's of thousands, 100's of thousands, millions, or more molecules).

[0038] As used herein, “about” and “approximately", when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ±20% or ±10%, more preferably ±5%, even more preferably ±1 %, and still more preferably ±0.1% from the specified value, as such variations are appropriate to perform the disclosed invention. Unless otherwise clear from context, all numerical values provided herein include numerical values modified by the term “about.”

[0039] As used herein, “and / or” refers to a situation wherein one or more of the stated cases may occur, alone or in combination with at least one of the stated cases, up to with all of the stated cases.

[0040] As used herein, "at least" a particular value means that particular value or more. For example, "at least 2" is understood to be the same as "2 or more" i.e. , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, ... , etc. As used herein, the term "at most" a particular value means that particular value or less. For example, "at most 5" is understood to be the same as "5 or less" i.e., 5, 4, 3, ... .-10, -11 , etc.

[0041] As used herein, “comprising” or “to comprise” is construed as being inclusive and open ended, and not exclusive. Specifically, the term and variations thereof mean the specified features, steps or components are included. These terms are not to be interpreted to exclude the presence of other features, steps or components. It also encompasses the more limiting “to consist of”.

[0042] As used herein, “conventional techniques” or “methods known to the skilled person” refer to a situation wherein the methods of carrying out the conventional techniques used in methods of the invention will be evident to the skilled worker.

[0043] As used herein, "exemplary" or “for example” means "serving as an example, instance, or illustration," and should not be construed as excluding other configurations, including those disclosed herein. Throughout this disclosure, various aspects of the invention can be presented in a range format. It should be understood that the description in range format is merely for convenience and should not be construed as a limitation on the scope of the invention. The description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range including both integers and non-integers. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1 , 2, 2.7, 3, 4, 5, 5.3, 6 etc. This applies regardless of the breadth of the range.

[0044] Detailed description of the invention

[0045] The invention is defined herein, and in particular in the accompanying claims. Subjectmatter which is not encompassed by the scope of the claims does not form part of the present claimed invention.

[0046] It is contemplated that any method, use or composition described herein can be implemented with respect to any other method, use or composition described herein. Embodiments or preferences discussed in the context of methods, use and / or compositions of the invention may likewise be employed with respect to any other method, use or composition described herein. Thus, an embodiment or preference pertaining to one method, use or composition may be applied to other methods, uses and compositions of the invention as well.

[0047] Any references in the description to methods of treatment refer to the compounds, pharmaceutical compositions and medicaments of the present invention for use in a method for treatment of the human (or animal) body by therapy.

[0048] The present invention broadly relates to improved compositions for making sugar reduced confectionaries (e.g. candies, such as gummy candy, or marshmallow). Candy typically has a high sugar content. To make candy more healthy and to improve the nutrition label on the packaging, there is an ever present need to reduce the sugar content of candy while maintaining taste and texture. Many sugar replacers are known and used in the food industry. Frequently used sugar replacers are polyol based sweeteners, also known as sugar alcohols. Polyols are neither sugars nor alcohols, and typically have a reduced calory content compared to sugar because they are not well absorbed in the body. Typically polyols are sweet. Some well-known examples are xylitol, mannitol and sorbitol. A big disadvantage of polyols is that they tend to be laxative, thus when included in a confectionary product the product needs to be labelled as potentially laxative. Therefore alternative sugar replacers are desirable that are not laxative. Non polyol sugar replacers are known, however because of the large percentage of sugar included in candies, replacing a substantial part of the sugar content with non-polyol sugar replacers tends to result in undesirable product characteristics, such as deviating colour, to high viscosity (not allowing proper processing of the product) or deviating textures of the end product (e.g. too hard, too sticky, etc.). These changes in properties cannot easily be predicted.

[0049] The inventors have now identified that small chain fructo-oligosaccharide can be used in substantive amounts to replace sugar in divers confectionaries without adversely affecting the colour, viscosity and texture of the end product. Therefore, in a first aspect the invention relates to a reduced sugar gelled confectionary comprising 0.5 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water.

[0050] When used herein the term confectionary preferably refers to a sweet, gelatin based confectionary, more preferably a gelatin based candy product. Non limiting examples are gummy candy, and marshmallows. Thus in an embodiment the invention relates to a gelatin based candy comprising 0.5 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water.

[0051] In an embodiment the invention relates to a reduced sugar gummy candy comprising

[0052] 5 to 9% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

[0053] When used herein the term small chain fructo-oligosaccharide is used interchangeably with fructooligosaccharides (FOS). FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by P(2— >1 ) bonds with a terminal a(1— >2) linked D-glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu-Frun(abbreviates as GFn) and Frum(Fm), with n and m ranging from 1 to 7 (corresponding to a degree of polymerization ranging from 2 to 8 for GFn). Alternatively FOS is prepared by the transfructosylation action of a - fructosidase of Aspergillus niger or Aspergillus on sucrose. The resulting mixture has the general formula of GFn, with n ranging from 1 to 5 (corresponding to a degree of polymerization ranging from 2 to 6).

[0054] It is understood that the above composition can be used for the production of different types of candies by tweaking the composition and changes in the production method. For example gummy type candy can be produced by including 5-10% gelatin and casting the composition to set in a mould. Marshmallow type candy (aerated confectionary) can be produced by including 1-5% gelatin and aerating the composition in the production process, for example by a beating step.

[0055] When used herein gummy candy, also known as jelly sweets, are a broad category of gelatin-based chewable sweets. Non-limiting examples are gummy bears and jelly babies. When used herein the term gummy candy intends to refer a candy type of confectionary comprising sugar, water and gelatin as the main ingredients. Typically (non-sugar reduced) gummy candy comprises 45-75% sugar, 5-10% gelatin, 15-25% water and small amounts of colouring, flavouring and acid. In the sugar reduced candy presented here at least part of the sugar in the above composition is replaced by small chain fructo-oligosaccharides as described herein.

[0056] When used herein the term aerated confectionary and marshmallow are used interchangeably and refer to a foamy gelatin based confectionary. When used herein the terms aerated confectionary or marshmallow intend to refer to a candy type of confectionary comprising sugar, gelatin and water as their main ingredients. Typically (non-sugar reduced) marshmallows comprise 14-20% water, 1-5% gelatin and 60-85% sugar, and optionally flavoring (e.g. vanilla extract) and albumen or egg white. In the sugar reduced candy presented here at least part of the sugar in the above composition is replaced by small chain fructo-oligosaccharides as described herein.

[0057] When used herein the degree of polymerization refers to the number of monomeric subunits in a macromolecule. In the present case the subunits typically refer to the number of sucrose and fructose subunits in the fructo-oligosaccharide. Thus when used herein the term small chain fructo-oligosaccharide refers to Glu-Frunwith a degree of polymerisation <10. Thus a oligomer with the structure Glu-Frun(GFn) has a degree of polymerization of n+1. It is understood that the term small chain fructooligosaccharide may refer to a composition of different length fructo-oligosaccharides, in which case preferably substantially all of the fructo-oligosaccharides have a degree of polymerization <10. Thus a small chain fructo-oligosaccharide may be represented with the chemical formula I:

[0058] Formula I

[0059] Wherein n is an integer ranging from 0 to 6, corresponding to a degree of polymerization ranging from 3 to 9.

[0060] In a preferred embodiment the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7. Thus in an embodiment the small chain fructooligosaccharide is represented by formula I wherein n is an integer ranging from 0 to 4.

[0061] In reality the term small chain fructo-oligosaccharide or FOS tends to refer to a mixture of different components, that is, the composition tends to comprise fructooligosaccharides with different chain lengths. When expressed in a range (e.g. a small chain fructo-oligosaccharide may be represented with the chemical formula I wherein n ranges from 0 to 6, or a small chain fructo-oligosaccharide with a degree of polymerization ranging from 3 to 9), it is assumed that substantially all, for example at least 90%, preferably at least 95%, at least 98%, at least 99% or 100%, of the present fructo-oligosaccharide have a length within the specified range, allowing for some impurities of longer or shorter molecules. Thus when referring to fructooligosaccharide, the chain length may for example also be expressed as average or median degree of polymerization (or average or mean value for n in Formula I), or the composition may be defined based on the relative contribution of each different component.

[0062] Thus in an embodiment the small chain fructo-oligosaccharide may be represented with the chemical formula I wherein the mean value n of the small chain fructooligosaccharide is between 0 to 6, preferably between 1 to 5, more preferably between 2 to 4, preferably wherein at least 90% preferably at least 95%, at least 98%, at least 99% or 100%, of the present fructo-oligosaccharide have a length such that n ranges from 0 to 6. Alternatively in an embodiment the small chain fructo-oligosaccharide may be represented with the chemical formula I wherein the mean degree of polymerisation of the small chain fructo-oligosaccharide is between 3 to 9, preferably between 4 to 8, more preferably between 5 to 7, preferably wherein at least 90% preferably at least 95%, at least 98%, at least 99% or 100%, of the present fructo-oligosaccharide have a degree of polymerisation between 3 to 9.

[0063] The herein tested small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7 and a composition comprising 33-41 % Glu-Fru2 (degree of polymerization: 3), 44-51 Glu-Frua (degree of polymerization: 4) and 12-20% Glu-Fru4 (degree of polymerization: 5) and optionally small amounts of Glu-Frus and Glu-Frue (degrees of polymerization of 6 and 7 respectively). Therefore, in an embodiment the small chain fructo-oligosaccharide comprises 25-50%, preferably 28-47%, more preferably 30-44%, most preferably 33-41 %, Glu-Fru2, 35-70%, preferably 38-65%, more preferably 41-60%, most preferably 44-51 %, Glu-Frus and 5-25%%, preferably 8-23%, more preferably 10-22%, most preferably 12-20%, Glu-Fru4 by weight of the total amount of small chain fructo-oligosaccharide. Thus in an embodiment the small chain fructo-oligosaccharide comprises 25-50%, preferably 28-47%, more preferably 30-44%, most preferably 33-41%, small chain fructo-oligosaccharide is represented by formula I wherein n is 0, 35-70%, preferably 38-65%, more preferably 41-60%, most preferably 44-51 small chain fructo-oligosaccharide is represented by formula I wherein n is 1 and 5-25%%, preferably 8-23%, more preferably 10-22%, most preferably 12-20%, small chain fructo-oligosaccharide is represented by formula I wherein n is 2 by weight of the total amount of small chain fructo-oligosaccharide. For example the small chain fructo-oligosaccharide comprises 25%, 30%, 35%, 40%, 45% or 50% Glu-Fru2 or small chain fructo-oligosaccharide is represented by formula I wherein n is 0; and / or the small chain fructo-oligosaccharide comprises 35%, 40%, 45%, 50%, 55%, 60%, or 70% Glu-Frua or small chain fructo-oligosaccharide represented by formula I wherein n is 1 ; and / or the small chain fructo-oligosaccharide comprises 5%, 10%, 15%, 20%, or 55% Glu-Fru4 or small chain fructo-oligosaccharide is represented by formula I wherein n is 2. The small chain fructo-oligosaccharide may further comprise Glu-Frus and Glu-Frue. It is noted that the relative contributions of all components with formula Glu-Frunwherein n ranges from 2 to 7 add up to 100% or a percentage between 90-100%, preferably between 95-100%, more preferably between 98-100%, more preferably between 99-100%, most preferably 100%.

[0064] In an embodiment the confectionary, e.g. the gummy candy or the marshmallow, comprises at least 10% w / w small chain fructo-oligosaccharide, preferably at least 20%, more preferably at least 30%, at least 40%, or even at least 50%. In an embodiment the content of small chain fructo-oligosaccharide (% w / w) is 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44, 45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, 55, 56, 57, 58, 59, 60, or more % w / w. In an embodiment the confectionary does not comprise an additional bulking agent. That is, the small chain fructo-oligosaccharide as described herein is the only component which functions as a fibre and / or sugar replacer within the composition.

[0065] It is understood that the confectionary, e.g. the gummy candy or the marshmallow, comprises water, 0.5 to 15% w / w gelatin and at least 30% w / w small chain fructooligosaccharide, but may include further ingredients to improve flavour or appearance. Thus in an embodiment the confectionary, e.g. the gummy candy or the marshmallow, comprises 0.5, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 11 , 12, 13, 14, or 15% w / w gelatin. In an embodiment the confectionary comprises at least 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44, 45, 46, 47, 48, 49, 50% or more w / w small chain fructo-oligosaccharide. In an embodiment the confectionary further comprises one or more of: a sweetener, an acid, a flavour agent, a colouring agent, a vitamin, a nutraceutical, or a collagen peptide. Suitable sweeteners, acids, flavour agents, colouring agents, vitamins, nutraceuticals, or collagen peptides are known to the skilled person.

[0066] In an embodiment the confectionary is a gummy candy and comprises between 5 and 9% w / w gelatin, preferably between 6 and 8% w / w gelatin, for example 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, or 9% w / w gelatin. In an embodiment the gummy candy comprises at least 10, 11 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 , 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44, 45, 46, 47, 48, 49, 50% or more w / w small chain fructo-oligosaccharide. In an embodiment the gummy candy further comprises one or more of: a sweetener, an acid, a flavour agent, a colouring agent, a vitamin, a nutraceutical, or a collagen peptide. Suitable sweeteners, acids, flavour agents, colouring agents, vitamins, nutraceuticals, or collagen peptides are known to the skilled person.

[0067] In an embodiment the confectionary is an aerated confectionary such as a marshmallow and comprises between 3 and 5% w / w gelatin, preferably between 3 and 4% w / w gelatin, for example 3, 3.5, 4, 4.5, or 5% w / w gelatin.

[0068] When used herein the term gelatin refers to hydrolysed collagen, also known as collagen hydrolysate. The gelatin may be an acid (type A) or alkali (type B) hydrolysate of collagen, but preferably a type A (acid hydrolysate) is used. For the purposes of the invention the gelatin preferably refers to a gelatin product with a Bloom value ranging between 125 and 325 gram, more preferably between 150 and 300 gram, more preferably between 175 and 300 gram even more preferably between 200 and 300 gram most preferably between 225 and 275 gram.

[0069] The Bloom value can be tested using commonly known techniques, by determining the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. The number of grams is called the Bloom value. To perform the Bloom test on gelatin, a 6.67% gelatin solution is kept for 17-18 hours at 10 °C prior to being tested.

[0070] In an embodiment the confectionary, e.g. the gummy candy or the marshmallow, does not comprise polyol, or only comprises a minimal amount of polyol, for example less than 3% w / w polyol, preferably less than 2.5, 2, 1.5, 1 , 0.5 or even less than 0.25 % w / w. In an embodiment the confectionary has a reduced sugar content. Preferably the sugar content, with respect to a typical reference with no sugar replacers, is reduced by at least 10%, preferably 20%, 30%, 40% or even 50% or more. Thus the total sugar content is preferably 40% by weight of the confectionary or less, preferably 30% or less or even 20%, 10%, or less. Preferably the reduced sugar content does not result in changed properties.

[0071] Therefore preferably the reduced sugar content confectionary, when it is a gummy candy, preferably has a firmness between 140 g and 170 g as measured by Texture analyser TAXT-plus from Stable MicroSystems using a spherical stainless % ” P / 0.25S texture probe, and / or an elasticity between 73 and 83% as measured by Texture analyser TAXT-plus from Stable MicroSystems using a spherical stainless % ” P / 0.25S texture probe, and / or a hardness between 1100 g and 1400 g as measured by Texture analyser TAXT-plus from Stable MicroSystems using a stainless cylinder P0.3 texture probe, and / or a cohesion of 650 and 800 g*s as measured by Texture analyser TAXT- plus from Stable MicroSystems using a stainless cylinder P0.3 texture probe.

[0072] Therefore preferably the reduced sugar content confectionary, when it is a Marshmallow preferably has a firmness between 85 g and 110 g as measured by Texture analyser TAXT-plus from Stable MicroSystems using a spherical stainless 1 / 2” P / 0.5S texture probe, and / or an elasticity between 60 and 75 % as measured by Texture analyser TAXT-plus from Stable MicroSystems using a spherical stainless 1 / 2” P / 0.5S texture probe, and / or a hardness between 200 g and 280 g as measured by Texture analyser TAXT-plus from Stable MicroSystems using a HDP / VB ( Volodkevitch bite jaws) probe.

[0073] The compositions described above can be manufactured by the skilled person based on the provided recipes using common techniques. Exemplary manufacturing method are described below to further illustrate the invention, however these methods should not be construed as limiting the invention.

[0074] In an aspect described herein is a method for manufacturing a reduced sugar confectionary, the method comprising:

[0075] (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin; (b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide;

[0076] (c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture;

[0077] (d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture.

[0078] Preferably the steps a-c and optional steps d and e (see below) are performed in alphabetical order.

[0079] It is understood that the above process can be used as a general basis for the manufacture of different kind of confectionaries (candies), such as but not limited to gummy candy and marshmallow, simply by different processing of the intermediate product obtained after step (c).

[0080] For example to when the method is for manufacturing a gelled confectionary (e.g. a gummy candy) the method may further comprises a step of

[0081] (e1) depositing the gelatin small chain fructo-oligosaccharide mixture in a mould allowing the mould with gelatin small chain fructo-oligosaccharide mixture to cool down and set for at least 12 hours to obtain a reduced sugar confectionary. Accordingly in a second aspect the invention describes a method for manufacturing a reduced sugar gummy candy, the method comprising:

[0082] (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0083] (b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide;

[0084] (c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture;

[0085] (d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture; wherein the further comprises a step of:

[0086] (e1) depositing the gelatin small chain fructo-oligosaccharide mixture in a mould allowing the mould with gelatin small chain fructo-oligosaccharide mixture to cool down and set for at least 12 hours to obtain a reduced sugar confectionary; wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25- 50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide. Preferably the steps a-c and e1 , and optional step d are performed in alphabetical order.

[0087] Preferably the temperature to dissolve the gelatin in step (a) is between 60 and 98 °C, more preferably between 70 and 96 °C, even more preferably between 75 and 94 °C most preferably between 70 and 80 °C.

[0088] Preferably the solution of small chain fructo-oligosaccharide in step (b) is boiled. Preferably the solution of small chain fructo-oligosaccharide is boiled at a temperature between 110-120 °C, preferably 115-120 °C. Preferably the boiled solution is cooled down to 95-105 °C.

[0089] In an embodiment the gelatin small chain fructo-oligosaccharide mixture is deposited in a mould at a temperature of 60-90 °C. In an embodiment the mould is coated or covered with starch. In an embodiment the moulds is cold. In an embodiment the with gelatin small chain fructo-oligosaccharide mixture cooled down and left to set for 12 to 48 hours, preferably 18 to 30 hours. Optionally the product after removal from the mould are sugar sanded and / or oiled.

[0090] In an embodiment the candy, e.g. the gummy candy, is produced in a starchless mould. Such method has been described in WO 2018 / 134365 which is hereby incorporated by reference in its entirety. Thus in an embodiment the candy, e.g. the gummy candy, is produced by 1) providing a liquid candy composition comprising gelatin, bulking agent and water, that forms, upon setting in a mold, the gelatin based gummy candies, 2) casting the liquid candy composition in a mold, 3) allowing the liquid candy composition to set, to provide the gelatin based gummy candies, and 4) removing the gelatin based gummy candies, obtained in step 3) from the mold, wherein the liquid candy composition of step 1) comprises, based on the total weight of the composition, 20 w / w% or less water, the mold not being capable of absorbing water from the liquid candy composition during steps 2) and 3), at least a portion of the mold that is in contact with the liquid candy composition during steps 2) and 3) being resilient, and wherein the water content of the liquid candy composition is substantially the same as the water content of the gummy candy of the final product. Because using starchless mold requires a composition with a water content of 20% or less, tailing may occur when depositing the composition in the mold. Tailing means that a small “tail” forms at the deposited composition, due to the high viscosity. This is undesirable in the manufacturing process as the tail needs to be removed or can cause candys to stick together. The viscosity of the small chain fructo-oligosaccharide containing composition is slightly lower than non-sugar reduced compositions, surprisingly this small reduction in viscosity leads to an improvement of the tailing problem observed when depositing composition with less than 20% water in starchless molds. That is, reduced sugar compositions show significant less tailing when depositing low water content compositions in molds.

[0091] In an example the method is for manufacturing an aerated confectionary and the method further comprises a step of:

[0092] (e2) depositing the gelatin small chain fructo-oligosaccharide mixture in a continuous pressure beater to aerate the mixture.

[0093] Thus further described herein is a method for manufacturing a reduced sugar confectionary, the method comprising:

[0094] (a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin;

[0095] (b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide;

[0096] (c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture;

[0097] (d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture; and

[0098] (e2) depositing the gelatin small chain fructo-oligosaccharide mixture in a continuous pressure beater to aerate the mixture, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25- 50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide. Preferably the steps a-c and e2, and optional step d are performed in alphabetical order. Preferably the temperature to dissolve the gelatin in step (a) is between 60 and 98 °C, more preferably between 70 and 96 °C, even more preferably between 75 and 94 °C most preferably between 70 and 80 °C.

[0099] Preferably the solution of small chain fructo-oligosaccharide in step (b) is boiled. Preferably the solution of small chain fructo-oligosaccharide is boiled at a temperature between 110-120 °C, preferably 112-118 °C. Preferably the boiled solution is cooled down to 95-105 °C.

[0100] In an embodiment the beater is set to obtain a density between 0.15 and 0.45, preferably between 0.2 and 0.4, more preferably between 0.25 and 0.3. In an embodiment the beater is set to obtain an outlet temperature of between 40-65 °C, preferably 45-60 °C more preferably 50-55 °C. Optionally after extrusion the rope is cut in desirable sizes . Optionally the resulting articles are rolled in icing sugar or icing sugar mixed with starch.

[0101] Further describes is a reduced sugar confectionery obtained or obtainable by the method as broadly described herein. In an embodiment the confectionary is a gummy candy or a marshmallow.

[0102] Accordingly in a third aspect the invention describes a reduced gummy candy obtained or obtainable by the method as defined in the second aspect of the invention. In an embodiment the small chain fructo-oligosaccharide is as broadly defined above. Further described herein is the use of small chain fructo-oligosaccharide as a sugar replacer in a gelatin based confectionary, the confectionary comprising:

[0103] 0.5 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water.

[0104] In an embodiment the small chain fructo-oligosaccharide is as broadly defined above. In an embodiment the confectionary is a gummy candy or a marshmallow.

[0105] Accordingly in a fourth aspect the invention describes the use of small chain fructooligosaccharide as a sugar replacer in a gummy candy, the gummy candy comprising:

[0106] 5 to 9% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

[0107] Examples

[0108] Example 1 - gummy candy

[0109] Several commercially available sugar replacers have been evaluated at a level of 40 g sugar I 100 g gummies using 7% of 250PS gelatin as texturizer. The sugar content was reduced by adding the replacer and removing sucrose and 40DE glucose syrup from the recipe while keeping the ratio between sucrose and 40DE glucose syrup constant (on a dry weight basis).

[0110] Following parameters were evaluated:

[0111] Processability, especially the viscosity at depositing

[0112] Colour of the final product

[0113] Texture of the final product

[0114] For the sugar replacers with the best result at 40g sugar / 100 gummies additional tests were done to reduce the sugar further.

[0115] The results are compared to a reference gummy with 51 g sugar per 100 g gummy (derived from sucrose and 40DE glucose syrup) and 7% of 250PS gelatin as texturizer. (referred to as reference in the Figures)

[0116] Methods

[0117] Firmness and Elasticity were measured using - Texture analyser TAXT-plus from Stable MicroSystems with - Texture probe spherical stainless % ” P / 0.25S according to the manufacturer instructions. In brief the analysis was performed using a pre-test speed of 2.00 mm / s, test speed of 1.00 mm / s and a post-test speed of 2.00 mm / s at test mode compression and target mode distance, the distance being set at 6.00 mm and the hold time at 60.00 seconds, the trigger type set at auto (force) and the trigger force at 5.0 gram. The test results in firmness (in gram) representing the value of positive force after 6 mm of penetration, and elasticity (as a percentage) representing the ratio between the forces measured after 60 seconds and at the beginning.

[0118] Hardness and cohesion Texture analyser TAXT-plus from Stable MicroSystems with - Texture probe stainless cylinder P0.3 according to the manufacturer instructions. In brief the analysis was performed using a pre-test speed of 5.00 mm / s, test speed of 2.00 mm / s and a post-test speed of 10.00 mm / s at test mode compression and target mode distance, the distance being set at 25.00 mm, the trigger type set at auto (force) and the trigger force at 4.0 gram.

[0119] The test results in hardness (in gram) representing maximum value of positive force during penetration, and cohesion (as gram times seconds) representing value of negative area below the curve plotting force over time starting when the force returns to zero the first time.

[0120] Currently to produce sugar-free gummy’s polyols (e.g. maltitol, sorbitol,...) are used to replace the sugar, but when adding > 10% of polyols to a gummy formulation (which will always be the case when completely replacing the sugar in a standard gummy), producers are obligated to put a warning on the laxative effect of polyols on their product.

[0121] In this research, the use of polyols was excluded because the objective was a formulation that would have the claim sugar reduced, without the necessity to indicate a laxative effect on the final packaging.

[0122] In the below tests the recipe of the reference non-sugar reduced gummy was adapted by reducing the amount of sugar to 40 g / 100 g gummy candy (or as indicated) by reducing sucrose and 40DE glucose syrup and adding the indicated sugar replacer to the composition.

[0123] Reference test 1. Polydextrose (soluble fiber)

[0124] To reach a sugar level of 40g / 100 g gummies 12% of polydextrose needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product has an acceptable texture, but hardness is higher than the full sugar gummy. The gummies are transparent and no off-color is observed. However there is an important increase in viscosity at depositing making further sugar replacement by polydextrose difficult. The results are depicted in Figure 1.

[0125] Conclusion: the viscosity of the tested composition is too high preventing proper processing of the confectionaries. In addition the resulting gummy is too hard, making polydextrose unsuitable as a sugar replacer for gelatin based confectionaries.

[0126] Reference test 2. Inulin syrup (soluble chicory fiber)

[0127] To reach a sugar level of 40g / 100 g gummies 21% Inulin syrup needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was similar to full sugar gummy. The gummies are transparent and only a slight increase in color is observed. No specific issues where observed during processing. To reach a sugar level of 30g / 100g gummies 50% of Inulin syrup needs to be added to the recipe. No problems occurred during processing and the final product has an acceptable texture, however a strong yellow-brown color appeared. The results are depicted in Figure 2.

[0128] Conclusion: strong discolouring makes inulin syrup unsuitable as a sugar replacement for gelatin based confectionaries.

[0129] Reference test 3. Soluble corn fiber

[0130] To reach a sugar level of 40g / 100 g gummies 20% of soluble corn fiber needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was a harder and more cohesive compared to the full sugar gummy; the gummies have a dark yellow color. A very high viscosity was observed during processing. The results are depicted in Figure 3.

[0131] Conclusion: the viscosity of the tested composition is too high preventing proper processing of the confectionaries. In addition the resulting gummy is too hard and too cohesive, making soluble corn fiber unsuitable as a sugar replacer for gelatin based confectionaries. Reference test 4. Soluble & insoluble maize / potato fiber

[0132] To reach a sugar level of 40g / 100 g gummies 12.5% of soluble & insoluble maize / potato fiber needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was significantly harder and more cohesive compared to the full sugar gummy; the gummies have a light yellow color but some undissolved fiber particles are visible. Viscosity of the confectionery mass was very high making it almost impossible to deposit correctly. The results are depicted in Figure 4.

[0133] Conclusion: the viscosity of the tested composition is too high preventing proper processing of the confectionaries. In addition the resulting gummy is too hard and too cohesive, making soluble and insoluble maize / potato fiber unsuitable as a sugar replacer for gelatin based confectionaries.

[0134] Reference test 5. Soluble chickpea / maize fiber

[0135] To reach a sugar level of 40g / 100 g gummies 15.5% of soluble chickpea / maize fiber needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was harder and more cohesive compared to the full sugar gummy; the gummies have a dark yellow color. Viscosity of the confectionery mass was very high making it almost impossible to deposit correctly. The results are depicted in Figure 5.

[0136] Conclusion: the viscosity of the tested composition is too high preventing proper processing of the confectionaries. The gummy has also too much discoloration. In addition the resulting gummy is too hard and too cohesive, making soluble chickpea I maize fiber unsuitable as a sugar replacer in for gelatin based confectionaries.

[0137] Reference test 6. Maltodextrin

[0138] To reach a sugar level of 40g / 100 g gummies 14% of maltodextrin needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was significantly harder and more cohesive. The gummies are transparent and little to no increase in color is observed. However there is an important increase in viscosity at depositing making further sugar replacement by maltodextrin difficult. The results are depicted in Figure 6.

[0139] Conclusion: the viscosity of the tested composition is too high preventing proper processing of the confectionaries. In addition the resulting gummy is too hard and too cohesive, making maltodextrin unsuitable as a sugar replacer for gelatin based confectionaries.

[0140] Test 7. Small chain fructo-oligosaccharide

[0141] To reach a sugar level of 40g / 100 g gummies 13% of small chain fructooligosaccharide needs to be added in the recipe, sucrose and 40DE glucose syrup are decreased accordingly. The final product texture was close to a full sugar gummy, only a slightly higher hardness and cohesion. The gummies are transparent and have little to no color. No specific issues where observed during processing.

[0142] To reach a sugar level of 30g / 100g gummies 32.5% of small chain fructooligosaccharide needs to be added to the recipe. No problems occurred during processing and the final product has an acceptable texture (only slightly harder compared to a full sugar gummy). The gummies have little to no color.

[0143] A complete replacement of all sucrose and 40DE glucose syrup by small chain fructooligosaccharide results in a gummy with 5g sugar / 100g. No significant issues were observed during production, texture of the final product is similar to the full sugar gummy. Color of the gummy is slightly yellow but within acceptable range. The results are depicted in Figure 7.

[0144] Conclusion

[0145] The formulation of a sugar-reduced gummy with small chain fructo-oligosaccharide gave the best results in:

[0146] Processability, especially the viscosity at depositing.

[0147] Color of the final product.

[0148] Texture of the final product, particularly hardness and cohesion.

[0149] The herein tested small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7 and a composition comprising 33-41 % Glu-Fru2 (degree of polymerization: 3), 44-51 Glu-Frua (degree of polymerization: 4) and 12-20% Glu-Frm (degree of polymerization: 5) and optionally small amounts of Glu-Frus and Glu-Frue (degrees oof polymerization of 6 and 7 respectively).

[0150] A complete replacement of all sucrose and 40DE glucose syrup by small chain fructooligosaccharide results in a gummy with 5g sugar / 100g and can also have nutriscore of A (vs the standard D).

[0151] The details of the gummy formulations are:

[0152] Process

[0153] • Dissolve gelatin in hot water (80-90°C; 7 kg gelatin in 14 kg water).

[0154] • Boil the sugar replacer solution in water (77 kg small chain fructooligosaccharide (weight of other tested sugar replacers adjusted accordingly) and 0.02 kg sucralose in 12 kg water) to 117°C. Cool down to 100°C and add the gelatin solution.

[0155] • Add 2.6 kg 50% citric acid solution.

[0156] • Deposit immediately in cold and dry starch at + / - 77-78°Brix and temperature 70-80°C.

[0157] • Leave the starch trays at room temperature for 24 hours.

[0158] • After removal from the moulding starch, the articles are sugar sanded or oiled.

[0159] • Final moisture content: 18 %.

[0160] Example 2 - Marshmallow

[0161] Next small chain fructo-oligosaccharides were tested as a sugar replacer in marshmallows.

[0162] Several commercially available sugar replacers have been evaluated at a level of approximately 45% g sugar / 100 g marshmallows using 3.65% of 250PS gelatin as texturizer. The sugar content was reduced by adding the replacer and removing sucrose and 60DE glucose syrup from the recipe while keeping the ratio between sucrose and 60DE glucose syrup constant (on a dry weight basis).

[0163] Following parameters were evaluated:

[0164] Processability, especially extrusion, stickiness at 7 days after extrusion Colour of the final product

[0165] Texture of the final product

[0166] For the sugar replacers with the best result at 45g sugar / 100 gummies additional tests were done to reduce the sugar further.

[0167] The results are compared to a reference marshmallow with 65 g sugar per 100 g marshmallow (derived from sucrose and 60DE glucose syrup) and 3.65% of 250PS gelatin as texturizer. (referred to as reference MM in the Figures)

[0168] Methods

[0169] Firmness and Elasticity were measured using - Texture analyser TAXT-plus from Stable MicroSystems with - Texture probe spherical stainless 1 / 2” P / 0.2S according to the manufacturer instructions. In brief the analysis was performed using a pre-test speed of 2.00 mm / s, test speed of 1.00 mm / s and a post-test speed of 5.00 mm / s at test mode compression and target mode distance, the distance being set at 6.00 mm and the hold time at 60.00 seconds, the trigger type set at auto (force) and the trigger force at 5.0 gram.

[0170] The test results in firmness (in gram) representing the value of positive force after 6 mm of penetration, and elasticity (as a percentage) representing the ratio between the forces measured after 60 seconds and at the beginning.

[0171] Hardness was measured using Texture analyser TAXT-plus from Stable MicroSystems with - HDP / VB ( Volodkevitch bite jaws) probe according to the manufacturer instructions. In brief the analysis was performed using a pre-test speed of 5.00 mm / s, test speed of 2.00 mm / s and a post-test speed of 10.00 mm / s at test mode compression and target mode distance, the distance being set at 15.00 mm, the trigger type set at auto (force) and the trigger force at 4.0 gram.

[0172] The test results in hardness (in gram) representing maximum value of positive force during penetration.

[0173] Reference Marshmallow recipe (non-sugar reduced)

[0174] For 100 kg of finished product: gelatine 3.65 kg water 22.5 kg sucrose 40.3 kg

[0175] 60DE glucose syrup 44.3 kg sorbitol syrup 3 kg

[0176] In the below tests the recipe of the reference non-sugar reduced marshmallow was adapted by reducing the amount of sugar to 45 g / 100 g gummy candy (or as indicated) by reducing sucrose and 60DE glucose syrup and adding the indicated sugar replacer to the composition.

[0177] Reference test 8. Maltodextrin

[0178] To reach a sugar level of 45g / 100 g marshmallow 28% of maltodextrin needs to be added in the recipe, sucrose and 60DE glucose syrup are decreased accordingly. The final product failed extrusion (irregular) and shows large cavities.

[0179] Conclusion: extrusion fails, this sugar replacer is not suitable for marshmallows.

[0180] Reference test 9. Inulin powder

[0181] To reach a sugar level of 45g / 100 g marshmallow 27.5% of inulin powder needs to be added in the recipe, sucrose and 60DE glucose syrup are decreased accordingly. The final product is a bit harder compared to reference but too firm. The results are depicted in Figure 8.

[0182] Conclusion: texture is reasonable but firmness exceeds threshold.

[0183] Reference test 10. Soluble corn fiber

[0184] To reach a sugar level of 45g / 100 g marshmallow 28.3% of soluble corn fiber needs to be added in the recipe, sucrose and 60DE glucose syrup are decreased accordingly. The final product is sticky and has small cavities.

[0185] Conclusion: the final product is too sticky and has small cavities.

[0186] Reference test 11. Polydextrose To reach a sugar level of 45g / 100 g marshmallow 25% of polydextrose needs to be added in the recipe, sucrose and 60DE glucose syrup are decreased accordingly. The final product is too hard and too firm. The results are depicted in Figure 9.

[0187] Conclusion: texture is reasonable but both hardness and firmness exceed threshold.

[0188] Test 12. Small chain fructo-oligosaccharide

[0189] To reach a sugar level of 45g / 100 g marshmallow 26.5% of Small chain fructooligosaccharide needs to be added in the recipe, sucrose and 60DE glucose syrup are decreased accordingly. The final product is a slightly harder compared to reference but within acceptable ranges. The results are depicted in Figure 10.

[0190] Conclusion: all parameters are within desired ranges and Small chain fructooligosaccharide are deemed an acceptable sugar replacer for marshmallows.

[0191] Used production method (test 12):

[0192] • Dissolve the gelatin into hot water (80 - 90°C, 3.65 kg gelatin in 7.3 kg water).

[0193] • Boil the sugar replacer solution in water (26.5 kg small chain fructooligosaccharide, 27.7 sucrose, 28.9 kg 60DE glucose syrup and 3 kg of sorbitol syrup in 15.2 kg water) to 115 ° C. Cool down to 100° C and add the gelatin solution.

[0194] • Add flavor and color (optional) before transferring to the hopper of the continuous pressure beater.

[0195] • Regulate the beater so as to obtain a density of 0.25 - 0.3 and an outlet temperature of + / - 50-55° C.

[0196] • After extrusion, the rope is cut and the articles are rolled in icing sugar or in a mix of icing sugar and starch.

[0197] • Final moisture content 17 %.

[0198] The resulting low sugar marshmallow with small chain fructo-oligosaccharides was tested for appearance and physical properties, all tested parameters were within acceptable ranges. Conclusion: small chain fructo-oligosaccharides can also be used in reduced sugar marshmallows.

Claims

CLAIMS1. A reduced sugar gummy candy comprising5 to 9% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, and wherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35- 70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

2. Reduced sugar gummy candy according to claim 1 wherein the reduced sugar gummy candy comprises at least 20% w / w small chain fructo-oligosaccharide, preferably at least 30%, at least 40, or at least 50%.

3. Reduced sugar gummy candy according to claim 1 or 2 wherein no additional bulking agent is used.

4. Reduced sugar gummy candy according to the preceding claims further comprising one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide.

5. Method for manufacturing a reduced sugar gummy candy, the method comprising:(a) dissolving gelatin in water at 50-100 °C to obtain dissolved gelatin;(b) boiling a solution of small chain fructo-oligosaccharide in water at a temperature of 110 °C or higher and cooling down the boiled solution to between 90 and 105 °C obtain a cooled down solution of small chain fructo-oligosaccharide;(c) adding the dissolved gelatin to the cooled down solution of small chain fructo-oligosaccharide to obtain a gelatin small chain fructo-oligosaccharide mixture;(d) optionally adding one or more of: a sweetener, an acid, a flavor agent, a coloring agent, a vitamin, a nutraceutical, or a collagen peptide to the gelatin small chain fructo-oligosaccharide mixture.

6. Method according to claim 5, wherein the method further comprises a step of (e1) depositing the gelatin small chain fructo-oligosaccharide mixture in a mould allowing the mould with gelatin small chain fructo-oligosaccharide mixture to cool down and set for at least 12 hours to obtain a reduced sugar gummy candy.

7. Method according to claim 6, wherein the gelatin small chain fructooligosaccharide mixture is deposited in a mould at a temperature of 60-90 °C.

8. Method according to claim 6 or 7, wherein the gelatin small chain fructooligosaccharide mixture is cast in a mould and allowed to set, wherein the gelatin small chain fructo-oligosaccharide mixture comprises, based on the total weight of the composition, 20 w / w% or less water, the mould not being capable of absorbing water from the liquid candy composition during steps 2) and 3), at least a portion of the mould that is in contact with the liquid candy composition during steps 2) and 3) being resilient, and wherein the water content of the liquid candy composition is substantially the same as the water content of the gummy candy of the final product.

9. A reduced sugar gummy candy obtained or obtainable by the method as defined in any one of claims 5 to 8.

10. Use of small chain fructo-oligosaccharide as a sugar replacer in a gelatin based gummy candy, the gummy candy comprising:0.5 to 15% w / w Gelatin; at least 10% w / w small chain fructo-oligosaccharide; and water, wherein the small chain fructo-oligosaccharide has a degree of polymerization between 3 and 7, andwherein the small chain fructo-oligosaccharide comprises 25-50% Glu-Fru-Fru, 35-70% Glu-Fru-Fru-Fru and 5-25% Glu-Fru-Fru-Fru-Fru by weight of the total amount of small chain fructo-oligosaccharide.

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