FIELD: food industry. SUBSTANCE: in composition of jelly candy article sugar is replaced for sorbitol that is dissolved at 25 C followed by temperature increase in solution to 50 C. Jelly candy article has the following composition, kg/100 kg article: food gelatin at gel strength 180-220 g (by Blum) 6.5-6.9; natural juice 26-27.8; sorbitol 63-64.7; syrup 6.2-6.9; citric acid 0.9-1.0, and essence 0.05-0.07. EFFECT: increased food and biological value of product.
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