| 摘要 |
The subject of the present invention is a sweetened (sugared) anhydrous confectionery product which is pasty at temperatures of 36-37 degree, which produces effervescence when hydrated, in particular when chewed, and the process for manufacturing it. It has a percentage formulation of fat and/or vegetable oil of between 10 and 30, in inverse proportion to the particle size of the sugar used; fatty acids between 5 and 20, food-grade raising agents between 5 and 17, both in direct proportion to the level of acidity desired; flavouring and colourings between 0 and 3, sugar making up the amount to 100%.
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