GELATIN-FREE GELLED CONFECTIONERY AND METHOD FOR PREPARING SUCH A CONFECTIONERY

摘要

The present invention relates to a novel gelatin-free gelled confectionery comprising 2 % to 4 % of pregelatinized waxy starch and 0.5 % to 1.5 % of branched maltodextrins, wherein the percentages are expressed in dry weight relative to the total weight of the final product. The invention also relates to a method for preparing such a confectionery.