The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa.Math.s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose,
wherein the casting compound comprises a dry matter content of at least 70 wt %.

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa.Math.s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose,
wherein the casting compound comprises a dry matter content of at least 70 wt %.

A gummy composition including a set emulsification of an oil phase in a water phase, wherein the water phase comprises a structurant, and wherein the gummy composition has a hardness of 150 gForce or greater and a water activity below 0.73. A method including administering a gummy composition including a set emulsification of an oil phase in a water phase and the gummy composition includes a hardness of 150 gForce or greater and a water activity below 0.73.

The present disclosure provides a multicolored hawthorn polyphenol low-sugar soft sweet, comprising the following raw materials: 58 g to 62 g of a hawthorn puree, 6 g to 8 g of xylitol, 4 mg to 5 mg of hawthorn polyphenol, 5.0 g±0.5 g of gelatin, 0.3 g±0.1 g of agar, and a hawthorn fruit vinegar powder, the hawthorn fruit vinegar powder is added to allow a sugar-acid ratio of the multicolored hawthorn polyphenol low-sugar soft sweet to be (27-30):1. A preparation method thereof includes the following steps of: weighing, mashing, freezing, and thawing hawthorn pulp and/or peel, boiling with water for 9 min to 21 min, and conducting filtering to obtain the hawthorn puree; adding the xylitol to the hawthorn puree, boiling, adding the gelatin and the agar, and concentrating; after cooling, adding the hawthorn fruit vinegar powder, and stirring evenly; recooling, adding the hawthorn polyphenol, and stirring evenly to obtain a juice; and subjecting the juice to deposit forming, coagulation, refrigerating forming and drying to obtain the multicolored hawthorn polyphenol low-sugar soft sweet. The multicolored hawthorn soft sweets are suitable for the taste of the public due to the characteristics of attractive color (no pigment added), antioxidation, low sugar, excellent elasticity, high transparency, and sour and sweet flavor.

The present disclosure provides a multicolored hawthorn polyphenol low-sugar soft sweet, comprising the following raw materials: 58 g to 62 g of a hawthorn puree, 6 g to 8 g of xylitol, 4 mg to 5 mg of hawthorn polyphenol, 5.0 g±0.5 g of gelatin, 0.3 g±0.1 g of agar, and a hawthorn fruit vinegar powder, the hawthorn fruit vinegar powder is added to allow a sugar-acid ratio of the multicolored hawthorn polyphenol low-sugar soft sweet to be (27-30):1. A preparation method thereof includes the following steps of: weighing, mashing, freezing, and thawing hawthorn pulp and/or peel, boiling with water for 9 min to 21 min, and conducting filtering to obtain the hawthorn puree; adding the xylitol to the hawthorn puree, boiling, adding the gelatin and the agar, and concentrating; after cooling, adding the hawthorn fruit vinegar powder, and stirring evenly; recooling, adding the hawthorn polyphenol, and stirring evenly to obtain a juice; and subjecting the juice to deposit forming, coagulation, refrigerating forming and drying to obtain the multicolored hawthorn polyphenol low-sugar soft sweet. The multicolored hawthorn soft sweets are suitable for the taste of the public due to the characteristics of attractive color (no pigment added), antioxidation, low sugar, excellent elasticity, high transparency, and sour and sweet flavor.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents include a wheat protein isolate in combination with flour and water.

Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents include a wheat protein isolate in combination with flour and water.

A low glycemic gummy composition is provided. The gummy composition includes a gelling component in a sufficient amount to provide a cohesive gelled product, and a low glycemic index sugar component having a glycemic index of not more than 20. The gummy composition includes not less than 50% weight of the low glycemic index sugar component. In some embodiments, the gummy composition further includes an active component, wherein the active component comprises a vitamin composition, a mineral composition, an amino acid composition, an antioxidant composition, an herbal composition, or an active pharmaceutical ingredient (API) composition. The gummy composition may be substantially free of D-glucose, D-fructose, and sugar substitutes such as non-sugar sweeteners and sugar alcohols.