The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

The invention relates to a confectionery product including a gelatine free chewy center comprising gellan, a layer of at least partially amorphous candy material surrounding said chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The confectionery product is added with dextrin for sugar reduction. The process for manufacturing said confectionery product is also disclosed.

The invention relates to a confectionery product including a gelatine free chewy center comprising gellan, a layer of at least partially amorphous candy material surrounding said chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The confectionery product is added with dextrin for sugar reduction. The process for manufacturing said confectionery product is also disclosed.

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating.

A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating.

Disclosed herein is disclosed is a nutritional food product (supplement) comprising creatine, which may be provided in a gummy form. In certain embodiments, the supplement may comprise about 6% to 35% by weight of creatine. In some embodiments, the supplement may comprise a gelling agent, a sweetener, and water.

Disclosed herein is disclosed is a nutritional food product (supplement) comprising creatine, which may be provided in a gummy form. In certain embodiments, the supplement may comprise about 6% to 35% by weight of creatine. In some embodiments, the supplement may comprise a gelling agent, a sweetener, and water.

The present invention relates to a low-sugar or sugar-free type pectin soft candy and a preparation method thereof. The soft candy comprises sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from erythritol, isomalt, xylitol, lactitol and mannitol, as well as sorbitol, which is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03-0.26), and the weight ratio of the maltitol to the glycerol is 1: (0.04-0.52).