LOW CALORIC DENSITY AERATED CONFECTIONS AND METHODS OF PREPARATION

摘要

Disclosed are low caloric density aerated grained confections. The confections essentially comprise tagatose as their primary carbohydrate or principle ingredient, about 0.5 - 30% of a structuring agent and moisture. Up to 60% o f the tagatose can be substituted with nutritive carbohydrate ingredients, fiber a nd whipping or foaming agents or combinations thereof. Optionally, additional nutritional fortifying ingredients and conventional optional ingredients suc h as colors and flavors can be added. The confection compositions have densities of 0.10 - 1g/cc. The products are additionally characterized by a size count of 0.2 - 6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced calorie children's RTE cereals.