Gelled confectionery pieces containing little or no gelatine and their preparation method

摘要

The jelly confection made with little or no gelatin is starch-based, being made from a water suspension containing 35 - 85 per cent by weight of a sweetener and a mixture of 0.4 - 15 per cent amylopectin-rich starch obtained from waxy maize and 2 - 6 per cent carrageenan. The suspension is heated to a temperature at which the starch is cooked and dispersed, and the cooked substance is then shaped and baked to produce the desired confectionery.