FIELD: food industry.
SUBSTANCE: proposed gelated sweet composition comprises at least 10 wt % of erythritol in terms of dry substances, at least 50 wt % of sucrromalt in terms of dry substances, at least 5 wt % of branched inulin in terms of dry substances and at least 4 wt % of a gelling agent in terms of dry substances. The gelling agent is selected from gelatin, pectin, starch, dextrin, hydrocolloids, milk proteins or combinations thereof.
EFFECT: invention allows to obtain a gelated sweet with the reduced cariogenicity and the acceptable texture.
8 cl, 9 tbl
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