GUMMY CANDIES BASED ON DIETARY FIBRE

The present invention relates to gummy candies, characterised in that gelatin is partly or totally replaced by a soluble dietary fibre, and their manufacturing process.

Prior art Gelatin-based gummy candies are a popular traditional sweet with growing commercial success, currently available on the international markets in a variety of shapes, colours and flavourings. Gelatin-based candies usually consist of saccharose, glucose syrup, starch, citric acid, flavourings, dyes and gelatin of animal origin. The latter is sometimes replaced by pectin. The manufacturing process of gelatin-based candies traditionally comprises a first step of preparation of a mixture of saccharose (typically 30%) and glucose syrup (60%) in water, a second step of preparation of an approx. 30% gelatin solution, mixing of the gelatin solution thus obtained with the saccharose and syrup mixture, and extrusion or moulding of the resulting mixture under suitable conditions, for example using a matrix consisting of a layer of corn starch.

The gelatin used, apart from the known safety problems associated with the fact that it derives from the connective tissue of animals, mainly bovines, does not in itself provide any health or dietary benefits. It would therefore be desirable to have gummy candies wherein gelatin is partly or totally replaced by soluble fibres of plant origin, provided that this replacement has no adverse effects on the organoleptic characteristics of the sweets.

Description of the invention The invention provides gummy candies characterised in that gelatin is partly or totally replaced by a soluble dietary fibre.

Gelatin is preferably totally replaced with soluble dietary fibre, or can be present in a amount not exceeding 10% by weight.

Examples of soluble dietary fibres which can be advantageously used according to the invention are glucomannan, partly hydrolysed guar gum (PHGG), partly hydrolysed starch and inulin. Glucomannan is particularly preferred.

The candies of the invention can also perform the function of carrier or delivery system of active or functional substances such as biophenols, specifically hydroxytyrosol and others, which are required to perform their functions/activities in the intestinal tract. Gummy candies characterised by the presence of vegetable fibres are advantageous because they enable up to 5 g of dietary fibre to be contained in an extremely limited volume, thus ensuring that one of these sweets, taken daily, fulfils the daily dietary fibre requirement and regularises the intestinal function, acting on pain and abdominal swelling, constipation and diarrhoea. The form of administration according to the invention has a particularly pleasant flavour, and is well accepted even by paediatric patients, in whom conventional forms of fibre intake present frequent problems of acceptance.

The invention is illustrated in detail in the following example.

EXAMPLE Preparation of Saccharose Mixture (A)

A mixture is prepared which contains: saccharose 30% glucose D60 60% water 10% The ingredients are heated to 115°C and left to cool to 65-75°C, keeping the mixture under slow stirring.

Preparation of Gelatin Solution (B)

A mixture is prepared which contains:

0 to 10% gelatin (240 Bloom) glucomannan (or other soluble fibre) 31.5% water 70%

The ingredients are heated to 50 ⁰ C and mixed until a homogeneous solution with the appearance of honey is obtained.

Mixture of A and B

80% of the saccharose mixture and 20% of the gelatin solution are mixed together; flavourings, dyes and/or biophenols (hydroxytyrosol or others) may be added at this step. The ingredients are mixed slowly at 50 ⁰ C until a homogeneous solution is obtained.

To obtain gummy candies

A layer of corn starch 2-3 cm thick is spread on a horizontal surface, and skimmed to obtain a flat, regular surface. The shapes of the candies are made on this surface, using specific moulds, which are filled to the brim with the Mixture of A and B. The filled moulds are left overnight in a room air- conditioned to approx. 18°C.

The gummy candies can then be removed from the moulds.