FIELD: production of confectionary products.
SUBSTANCE: marshmallow contains syrup, thickener, water and three sugar substitutes in the form of soluble food fibres, monosaccharide and oligosaccharide. Syrup is represented by maltitol syrup, the thickener used is gelatine, soluble food fibre is represented by soluble corn fibre or isomaltooligosaccharides (IMO), allulose is used as monosaccharide, and fructooligosaccharides (FOS) are used as oligosaccharide. Components are used in the following ratio in terms of dry substances, wt.%: maltitol syrup 33.7-48.2; gelatine 4.7-7.1; soluble corn fibre or IMO 12.1-36.3; allulose 10.1-19.1; FOS 7.3-24.4. Preferably marshmallow has energy value of not more than 160 kcal per 100 g.
EFFECT: invention is aimed at reduction of caloric content of marshmallows with preservation of stability of organoleptic and physical indices inherent in traditional marshmallows.
2 cl, 11 tbl, 6 ex
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