A solid food including 90 mass % or more of a water-soluble component, wherein the water-soluble component includes 60 mass % or more of carbohydrates when the mass of the solid food is 100 mass %, the solid food has a porosity of 17-35% (inclusive), and the solid food disintegrates in 5-65 seconds (inclusive) according to disintegration testing using an oral fast-disintegration measurement device; and a method for manufacturing a solid food, including steps for obtaining raw material granules using a raw material that includes a carbohydrate and a binder liquid, drying the raw material granules in an environment at a temperature of 10-60 C. (inclusive) to obtain dry granules, compressing the dry granules to obtain a solid compressed article, moistening the solid compressed article to obtain a moistened compressed article, and drying the moistened compressed article in an environment at a temperature of 10-60 C. (inclusive) to obtain a dry compressed article.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

The present invention relates to jelly beans or gummies with fruit and functional ingredients in which the amount of fruit is at least 75% by weight of the final composition and with a maximum amount of 18.78% carbohydrates not from fruit, wherein the composition is: Fruits: 75-91.78%; Carbohydrates and/or sweeteners: 1-18.78%; Gelling agents: 1-10%; Aromas: 0.01%-5%; Colourings: 0.01%-5%; Functional ingredients (Food and Pharmaceutical): 0.1-25%; Water: 5-25% and Acid: 0.1-5% and PH correctors. The method comprises the steps of: Preparing a base dough by mixing fruit, Preparing a mixture with the aromas, flavours and other excipients, Preparing a mixture of one or several functional ingredients, Mixing all the previous doughs, Depositing this mixture in trays with moulds, Drying the filled moulds, Demoulding the gummy, Packaging the gummies,
wherein the amount of fruit is at least 75% by weight of the final composition and having a maximum amount of 18.78% carbohydrates not from fruit, the base dough must not exceed a pH of 7.5, homogenising at a maximum temperature of 80? C., maintaining a density of less than 0.9 g/ml and a Brix graduation of more than 70.

A method of producing a sugar-free chewy candy product includes cooking ingredients comprising a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing to obtain a mixed mass; stoving the mixed mass at 30 to 80? C. to obtain a stoved mass; and forming the stoved mass into a desired shape to obtain a sugar-free chewy candy product.

The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionery.

Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

A confectionery product having a shell optionally containing a filling that is fluid or flowable at ambient temperature and a coating that is solid at ambient temperature is provided. The coating at least partially covers the shell and melts at a temperature of 28 C. or more. The confectionery product has an outer coating anchored to the coating and having a mixture of chocolate grains and of grains consisting of a sugar- and protein-based confectionery substance which is solid, foamed and water-soluble, having organoleptic features corresponding or equivalent to those of a traditional meringue.

Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.

A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an inlet, a crystallization stage to form crystals therein and a reheat stage to melt unstable crystals formed therein, is described. The method is implemented, at least in part, by a computer including a processor and a memory. The method comprises predicting the temper level and/or the viscosity of the tempered mass using a model, wherein the model relates the temper level and/or the viscosity of the tempered mass to one or more temperer process parameters. A method of controlling tempering and a temperer are also described.

The present invention relates to isomaltulose-containing hard caramels comprising a core and a closed microcrystalline surface layer having a thickness of at most 1 mm, and to processes for preparing isomaltulose-containing hard caramels.