Gum for use in confectionery.

摘要

Gum for use in confectionery and comprising amidated pectin with a degree of amidation of from 5 to 25%, a degree of esterification of at least 50% and an average molecular weight of from 15,000 to 75,000, and confectionery containing such a gum. Solutions of the gum exhibit such a low viscosity that pastilles having a desired texture can be prepared from such solutions without tail formation.