| 摘要 |
The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt. % of fructan and at most 70 wt. % of sucrose. The shell represents between 10 and 90 wt. % of the confectionery product as a whole. The confectionery product preferably has a non-sucrose bulk sweetener such as Isomalt as main component. The invention further relates to a process for preparing a confectionery product, in particular a filled hard candy. |
