Patent Description:
Food companies routinely seek ingredients acceptable to consumers who do not eat food products sourced from animals and that improve the wholesomeness of such food products by reducing sugar and fortifying these food products with ingredients perceived by consumers as healthy. Chewable confections, such as gummies or jellies, typically rely on high amounts of gelatin to provide the desired elastic, rubbery texture consumers expect. Commercially available gelatin, however, is generally sourced from animals, which poses challenges for food companies interested in providing gelatin containing gummies or jelly products to consumers who are vegetarian or vegan, or have certain religious dietary restrictions such as kosher and halal. Food companies are, therefore, interested in non-animal derived gelatin alternatives for use in such chewable confections.

Gelling gums such as agar-agar and carrageenan are known replacements for gelatin. However, agar-agar is expensive and subject to regular supply limitations and carrageenan is portrayed negatively for purported inflammatory and possible carcinogenic qualities. Moreover, organic varieties of these alternatives are not readily available. Currently there is no technology to make a chewable confection without using gelling gums such as gelatin, pectin, agar-agar, or carrageenan.

<CIT> describes gummy candies wherein gelatin is partly or totally replaced by a soluble dietary fibre selected from glucomannan, partly hydrolysed guar gum (PHGG), partly hydrolysed starch or inulin.

<CIT> describes a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free.

<CIT> describes a dietary fiber-containing gummy candy which comprises one or more kinds of saccharides selected from the group consisting of oligosaccharides and sugar alcohols, a modified starch and the acacia gum.

<CIT> describes a functional food replacement for sucrose which comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

<CIT> describes a jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets. A jelly confection containing little or no gelatin is described.

<CIT> describes a confectionery composition comprising a carbohydrate system comprising a non-digestible soluble oligosacoharide, a non-digestible soluble polysaccharide or a combination thereof. The confectionery is described to have a soft chewy texture.

<CIT> describes a soft candy including: <NUM>-<NUM> wt. % of carbohydrate and dietary fiber in total at the ratio between <NUM>:<NUM> and <NUM>:<NUM>; <NUM>-<NUM> wt. % of pullulan; <NUM>-<NUM> wt. % of gellan gum; and <NUM>-<NUM> wt. % of pregelatinized starch derived from dent corn or waxy corn.

<CIT> describes a jelly confectionery product having <NUM>) an ingredient including fruit juice, fruit puree or a combination thereof, and <NUM>) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

<CIT> describes a reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material.

<CIT> describes a composition for and method of producing a supplemental dietary fiber fortified fructose-based chewy confection which can be stabilized to produce a long textured taffy-like candy or a short textured nougat-like candy.

<CIT> describes a confectionary chew that includes (a) a sweetener and (b) a fiber blend that includes at least <NUM>% by weight short-chain inulin and at least <NUM>% by weight a source of dietary fiber other than short-chain inulin.

The invention provides a confectionery composition as defined in the claims. In some embodiments described herein, the confectionery compositions described herein comprises <NUM> wt% to <NUM> wt% of a prebiotic composition.

The first prebiotic ingredient comprises gum Arabic, beta-glucan, guar gum, partially hydrolyzed guar gum (PHGG), konjac glucomannan, arabinogalactan, or a mixture of any two or more thereof. In any of the embodiments described herein, the first prebiotic ingredient is gum Arabic, beta-glucan, guar gum, partially hydrolyzed guar gum (PHGG), konjac glucomannan, arabinogalactan, or a mixture of any two or more thereof.

IThe second prebiotic ingredient comprises an oligosaccharide, polysaccharide, glycoprotein, or a mixture of any two or more thereof. In some of the embodiments described herein, the second prebiotic ingredient is an oligosaccharide, polysaccharide, glycoprotein, or a mixture of any two or more thereof. In any embodiment described herein, the second prebiotic ingredient may comprise inulin, polydextrose, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, pectic oligosaccharide, algal oligosacharrides, resistant dextrin, resistant starch, or similar oligosaccharide, or a mixture of any two or more thereof. In other embodiments described herein, the second prebiotic ingredient is inulin, polydextrose, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, pectic oligosaccharide, algal oligosacharrides, resistant dextrin, resistant starch, or similar oligosaccharide, or a mixture of any two or more thereof.

In any embodiment described herein, the confectionery composition may comprise at least <NUM>% by weight of dissolved solids on a dry solids basis. In any embodiment described herein, the confectionery composition may comprise about <NUM>% to about <NUM>% by weight of dissolved solids on a dry solids basis.

The carrier comprises water, fruit juice, vegetable juice, or a mixture of any two or more thereof.

In any of the embodiments described herein, the third ingredient may comprise an additive. In other embodiments described herein, the additive is a sweetener, syrup, anti-fouling agent, nutrient, flavorant, colorant, acid, or combination of any two or more thereof. In any embodiment described herein, the additive may comprises sugar, high fructose corn syrup, tapioca syrup, agave syrup, stevia, sucralose, Acesulfame K, erythritol, sorbitol, maltitol, glycerin, omega-<NUM> fatty acids, coconut oil, calcium, vitamins, amino acids, proteins, natural and artificial flavors and colors, citric acid, malic acid, or mixtures thereof.

In any of the embodiments described herein, the confectionery composition may be a reduced sugar or sugar-free composition. The confectionery composition is a gummy or a jelly.

Yet another embodiment is directed to a method of preparing a gelatin-free confectionery composition, which is a gummy or a jelly, as defined in the claims. In some embodiments described herein, the mixture may be heated to achieve a solids concentration of about <NUM> wt% to about <NUM> wt% of dissolved solids on a dry solids basis.

Various embodiments are described hereinafter. It should be noted that the specific embodiments are not intended as an exhaustive description or as a limitation to the broader aspects discussed herein. One aspect described in conjunction with a particular embodiment is not necessarily limited to that embodiment and can be practiced with any other embodiment(s).

The use of the terms "a" and "an" and "the" and similar referents in the context of describing the elements (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., "such as") provided herein, is intended merely to better illuminate the embodiments and does not pose a limitation on the scope of the claims unless otherwise stated. No language in the specification should be construed as indicating any non-claimed element as essential.

As used herein, the term "prebiotic" refers to substances that aid digestion by supporting (e.g., stimulating the growth or activity, or both) of the natural gut flora and beneficial bacteria, e.g., probiotic organisms, in humans, which promote digestion and absorption of nutrients into the bloodstream.

As used herein, the term "sugar-free" refers to compositions that are substantially free of sugar. The term "sugar" generally refers to mono-, di- or oligosaccharides which include for example, dextrose, fructose, glucose, galactose, laevulose, lactose, maltose, mannose, ribose, and sucrose.

As used herein, the term "gelatin-free" refers to compositions that includes less than <NUM> wt% gelatin. The may include, in various embodiments, less than <NUM> wt% gelatin, less than <NUM> wt% gelatin, less than <NUM> wt% gelatin, or <NUM> wt% gelatin. "Gelatin-free" may refer, in some embodiments, to a composition that contain no gelatin.

Described herein are gelatin-free prebiotic confectionery compositions and methods of making such confectionery compositions. The compositions and methods can be effectively used to develop gelatin-free, organic or non-organic, sugar-free or reduced sugar varieties of prebiotic gummies. It has now been found that the use of prebiotic ingredients provides chewable confectionery compositions with the desired textural properties even without the use of gelatin or gelling gums such as agar, pectin, gellan, and carrageenan.

The prebiotic composition comprises an amount of from about <NUM> wt% to about <NUM> wt% of the composition. For example, the prebiotic composition may be present in an amount of <NUM> wt% to about <NUM> wt% of the composition. In yet other embodiments, the prebiotic composition comprises an amount of <NUM> wt% to about <NUM> wt% of the composition. In still other embodiments, the prebiotic composition comprises an amount of <NUM> wt% to about <NUM> wt% of the composition. In still other embodiments, the prebiotic composition comprises an amount up to about <NUM> wt%, or up to about <NUM> wt%.

As noted above, the prebiotic composition described herein includes a first prebiotic ingredient. The first prebiotic ingredient in the compositions described herein include gum Arabic, beta-glucan, partially hydrolyzed guar gum (PHGG), konjac glucomannan, arabinogalactan, or a mixture of any two or more thereof. In any of the compositions described herein containing a first prebiotic ingredient, the first prebiotic ingredient may comprise gum Arabic, or may consist of gum Arabic. The gum Arabic may be in any known form. In some embodiments, the first prebiotic ingredient is spray dried gum Arabic.

In some embodiments, the first prebiotic ingredient is present in an amount of from about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, or about <NUM> wt% to about <NUM> wt% of the composition, or in ranges of amounts within any of the foregoing ranges. In one embodiment, the first prebiotic ingredient is present in an amount of from about <NUM> wt% to <NUM> wt% of the composition.

As noted above, the prebiotic composition described herein comprises a second prebiotic ingredient. The second prebiotic ingredient comprises an oligosaccharide, polysaccharide, glycoprotein, or a mixture of any two or more thereof. In other embodiments, the second prebiotic ingredient comprises inulin, polydextrose, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, pectic oligosaccharides, algal oligosacharrides, resistant dextrin, resistant starch, or a mixture of any two or more thereof.

The second prebiotic ingredient may be present in the composition in an amount of about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, or about <NUM> wt% to about <NUM> wt% of the composition, or in ranges of amounts within any of the foregoing ranges. In one embodiment, the second prebiotic ingredient is present in an amount of from about <NUM> wt% to <NUM> wt% of the composition.

In yet further embodiments, the ratio of the first prebiotic ingredient to the second prebiotic ingredient is from about <NUM>:<NUM> to about <NUM>:<NUM> by weight. For example, the ratio of the first prebiotic ingredient to the second prebiotic ingredient may be about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM>, about <NUM>:<NUM> by weight, or any range between and including any two of the foregoing ratios. In some embodiments, the ratio of the first prebiotic ingredient to the second prebiotic ingredient is <NUM>:<NUM>. In other embodiments, the ratio of the first prebiotic ingredient to the second prebiotic ingredient is <NUM>:<NUM>.

As noted above, the confectionery composition described herein includes a third ingredient comprising a carrier and, optionally, additives. The carrier includes water, fruit juice, vegetable juice, other fluids and liquids, or mixtures thereof. In some embodiments, the carrier includes water. In other embodiments, the third ingredient includes an additive, such as for example, a sweetener, syrup, anti-fouling agent, food grade anti-foaming agent, anti-sticking wax, nutrient, flavorant, colorant, an acid, or a mixture of any two or more thereof. Non-limiting examples of sweeteners includes natural or artificial sweeteners such as sugar, glucose, fructose, erythritol, high fructose corn syrup (HFCS), sucrose, stevia, agave syrup, and mixtures thereof. Non-limiting examples of nutrients may include, but are not limited to, omega-<NUM> fatty acids, calcium, vitamins, amino acids, proteins, and mixtures thereof. Non-limiting examples of the additive may include sugar, high fructose corn syrup, tapioca syrup, agave syrup, stevia, sucralose, Acesulfame K, erythritol, sorbitol, maltitol, glycerin, omega-<NUM> fatty acids, coconut oil, calcium, vitamins, amino acids, or proteins, natural and artificial flavors and colors, citric acid, malic acid, and mixtures thereof. Suitable anti-sticking agents are known in the art and may be included in the compositions to make them easier to form into discrete shapes and prevent them from sticking together when packaged.

The third ingredient, or ingredients, is present in an amount of from about <NUM> wt% to about <NUM> wt% of the composition. In yet further embodiments, the third ingredient is present in an amount up to about <NUM> wt%, up to about <NUM> wt%, up to about <NUM> wt%, or up to about <NUM> wt% of the composition. In yet other embodiments, the third ingredient comprises a carrier in an amount of from about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, or about <NUM> wt% to about <NUM> wt% , wherein the balance of the third ingredient is an additive.

The confectionery compositions provided herein may optionally include a variety of additional food grade synthetic and natural additives and components. The particular additives and components used will depend on the nature of the desired end product. Illustrative additives include other saccharides, oligosaccharides, carbohydrates such as dextrose and hydrolyzed starch, taste-improving compositions, natural or synthetic high-intensity sweeteners, antioxidants, inorganic salt, organic acid, inorganic acid, preservatives, emulsifiers, stabilizers, polyols, protein or amino acid component, bulking agents, minerals and vitamins, food grade anti-foaming agent, wax, fats and oil, and the like and combinations thereof. These additives, if present, can be incorporated in the confectionery composition at about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, about <NUM> wt%, and ranges within any of the foregoing ranges.

In some embodiments, the confectionery composition described herein comprises a concentration of at least <NUM> wt% dissolved solids on a dry solids basis. In other embodiments, the confectionery composition comprises a concentration of at least <NUM> wt% dissolved solids on a dry solids basis. In still other embodiments, the confectionery composition comprises a concentration of about <NUM> to about <NUM> %, about <NUM> to about <NUM> %, about <NUM> to about <NUM> %, about <NUM> to about <NUM> %, or about <NUM> to about <NUM> % by weight of dissolved solids on a dry solids basis. In yet other embodiments, the confectionery composition comprises a concentration of about <NUM>% to about <NUM> % by weight of dissolved solids on a dry solids basis.

In still further embodiments, the confectionery composition described herein comprises a water content of about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, or about <NUM> wt% to about <NUM> wt% of the composition. In some embodiments, the confectionery composition described herein comprises a water content of about <NUM> wt% to about <NUM> wt% of the composition.

The confectionery composition described herein is gelatin-free. For example, the confectionery composition may not contain gelatin or gelling gums such as agar, pectin, gellan, carrageenan, or mixtures thereof. In yet other embodiments, the confectionery composition described herein does not contain agar. In still other embodiments, the confectionery composition described herein does not contain pectin. In still yet even other embodiments, the confectionery composition described herein does not contain gellan. In even further embodiments, the confectionery composition does not contain carrageenan. In still further embodiments, the confectionery composition is a reduced sugar or sugar-free composition. In certain embodiments, the gummies are made more appealing for consumption by the addition of natural or artificial sweeteners and flavors. The confectionery composition may be in any desired shape, size or form. In further embodiments, the confectionery composition described herein is a chewable confectionery. In yet additional embodiments, the confectionery composition described herein is a gummy orjelly.

The method described herein is comprises blending a first prebiotic ingredient with a second prebiotic ingredient to provide a prebiotic composition. In some embodiments, the method described herein is directed to blending a first prebiotic ingredient in an amount of from about <NUM> wt% to <NUM> wt% of the composition with a second prebiotic ingredient in an amount of from about <NUM> wt% to <NUM> wt% of the composition to provide a prebiotic composition. Some embodiments the method described herein is directed to blending a <NUM>:<NUM> ratio of a first prebiotic ingredient with a second prebiotic ingredient.

As noted above, the method includes dissolving the prebiotic composition in an aqueous solvent. In some embodiments an additive, such as for example, a sweetener, syrup, anti-fouling agent, food grade anti-foaming agent, wax, fats and oil, nutrient, flavorant, colorant, an acid, or a mixture of any two or more thereof is added.

In some embodiments additives used in the method described herein may be added to the composition at any stage of the method, such as before or after heating the mixture. For example, additives such as sweeteners, syrups and anti-fouling agents may be added to the dissolved mixture of prebiotic composition and the third ingredient prior to heating, whereas additives such as nutrients, non-nutritive sweeteners, flavorants, colorants, and acids may be added after heating the mixture. In any embodiments, the method includes dissolving the prebiotic composition in an aqueous solvent at a concentration of about <NUM> wt% by weight or more a sweetener, syrup and an anti-fouling agent, to form a mixture.

In yet other embodiments, the method described herein includes heating the mixture to achieve a solids concentration of at least <NUM> wt% dissolved solids on a dry solids basis. In still other embodiments, the method described herein includes heating the mixture to achieve a solids concentration of about <NUM> wt% to about <NUM> wt% of dissolved solids on a dry solids basis.

In some embodiments, the heated mixture of the gelatin-free confectionery composition described herein may be sized into any suitable shape or size as desired depending on the final application and use. For example, the heated mixture may be sized by using common techniques such as molding, extruding, dicing, sheeting, slicing, or a combination of any two or more thereof. In some embodiments, the method described herein may include depositing or pouring the heated mixture into molds of a desired size and shape. In still other embodiments, the method described herein may include molding the heated mixture into a desired size and shape. In stile yet other embodiments, the method described herein may include cooling the heated mixture and cutting or forming it into the desired size and shape.

As noted above, the method includes curing the molded composition to solidify the composition to a pliable, soft-chew composition. In some embodiments, the curing is conducted under suitable conditions of relative humidity, curing time and temperature to obtain the desired texture. In some embodiments, the curing time varies from about <NUM> minutes to about <NUM> hours. For example, the composition may be cured for about <NUM> hour to about <NUM> hours, about <NUM> hours to about <NUM> hours, about <NUM> hours to about <NUM> hours, about <NUM> hours to about <NUM> hours, or about <NUM> hours to about <NUM> hours, or ranges within any of the foregoing ranges. In some embodiments, the composition is cured for about <NUM> hours to about <NUM> hours.

In some embodiments, the curing temperature is from about <NUM> to <NUM>. e.g., from about <NUM> to about <NUM>, about <NUM> to about <NUM>, about <NUM> to about <NUM>, or about <NUM> to about <NUM>, or ranges within any of the foregoing ranges.

In some embodiments, the curing is conducted at about <NUM>% to about <NUM>% relative humidity. In other embodiments, the relative humidity for curing is from about <NUM>% to about <NUM>%, about <NUM>% to about <NUM>%, or about <NUM>% to about <NUM>%. In some embodiments, the relative humidity for curing is from about <NUM>% to about <NUM>%.

The curing equipment and conditions may be selected so as to obtain a specific moisture or water content in the end product. In some embodiments, the method described herein includes curing the composition to a water content of about <NUM> wt% to about <NUM> wt%, about <NUM> wt% to about <NUM> wt%, or about <NUM> wt% to about <NUM> wt% of the total weight of the composition. In further embodiments, the method described herein includes curing the composition to a water content of about <NUM> wt% to about <NUM> wt% of the total weight of the composition.

In other embodiments, the method described herein includes curing the composition for about <NUM> hours to about <NUM> hours at about <NUM>% to about <NUM>% relative humidity to a water content of about <NUM> wt% to about <NUM> wt%.

In some embodiments, the method described herein further includes treating the dried composition with an edible wax to prevent sticking and to improve appearance. The treatment may include polishing or coating the compositions with edible wax compositions. Non-limiting examples of edible wax may include beeswax, candelilla wax, carnauba wax, spermaceti wax, and combinations thereof. In some embodiments, the edible wax further includes an additive such as an emulsifier, a colorant, a flavorant, or a mixture of any two or more thereof.

In some embodiments, the method described herein further includes packaging the confectionery composition using suitable packaging methods known in the art using suitable packaging materials. In yet other embodiments, the packaged confectionery composition is stored or transported for sale.

In some embodiments, the method described herein is used to provide a gelatin-free, reduced sugar or sugar-free prebiotic confectionery composition such as a gummy ora jelly. In still other embodiments, the confectionery compositions and methods described herein provide gelatin-free, reduced sugar or sugar-free prebiotic compositions having improved texture, integrity, aesthetic appearance and shelf-life.

The present technology, thus generally described, will be understood more readily by reference to the following examples, which are provided by way of illustration and are not intended to be limiting of the present invention. The examples are intended to illustrate the various embodiments of the present technology.

The present technology is further illustrated by the following examples, which should not be construed as limiting in any way.

In accordance with the present technology, various confectionery samples were prepared. Examples of five compositions produced by these methods are shown in Samples <NUM>-<NUM>. Sample <NUM> utilizes organic ingredients.

A confectionery composition sample in accordance with the present technology may be generally prepared by blending the first and second prebiotic ingredients and further mixing these blended ingredients with water, sweetener and syrup to form a solution. This mixture is then heated to achieve the desired concentration of solids, generally <NUM>% to <NUM>%, before additives such as a nutrient, a non-nutritive sweetener, a flavorant, a colorant, and acid are added and mixed. The resulting mixture is deposited in molds and cured for about <NUM> to about <NUM> at about <NUM>% to about <NUM>% relative humidity to a water content of about <NUM>% to about <NUM>%.

A gelatin-free, organic, reduced sugar or sugar-free prebiotic gummy was prepared utilizing the ingredients set forth in Table <NUM>.

A <NUM> dry blend of organic gum Arabic spray dry and organic agave inulin (<NUM>:<NUM> ratio) was dissolved in <NUM> water along with150 g sweetener such as organic erythritol, organic sugar or organic agave syrup. The resulting solution was mixed for <NUM> minutes and heated at <NUM> to <NUM> for <NUM> to <NUM> minutes to reduce the concentration of solids to <NUM>%. After heating, the remaining ingredients were added to the mixture. The mixture was then completely mixed and deposited in silicon fruit-shaped molds, cooled to set for <NUM>-<NUM> hours at room temperature and unmolded. The unmolded confections were then cured at <NUM> and about <NUM>% to about <NUM>% relative humidity for <NUM>-<NUM> hours to achieve a gummy product with the desired water content of ~<NUM>% or total solids of <NUM>°Brix and a chewy, elastic texture. A confectionery composition was also prepared using a <NUM>:<NUM> ratio of organic gum Arabic to organic agave inulin.

The additional Sample <NUM>-<NUM> confectionery compositions that follow were prepared in accordance with the method described hereinabove.

Sample A: A control confectionery composition sample was prepared in the same manner as Sample <NUM> with <NUM> gelatin <NUM> Bloom instead of the organic gum Arabic spray dry and organic agave inulin blend and <NUM> of sugar and <NUM> of <NUM> DE corn syrup.

Sample B: A commercial pectin containing gummy (Fiber Choice Fruity Bites, Prestige Brands Company, Canada).

Sensory testing of confectionery composition Samples <NUM>-<NUM> prepared above in Example <NUM> and control Samples A and B of Example <NUM> was performed to evaluate textural attributes such as hardness, springiness, cohesiveness, and toothpack. As seen from <FIG>, the sensory tests show that in comparison to the pectin gummy the prebiotic gummies described herein have a much improved cohesiveness and springiness that is closer to the gelatin control as well as much better textural attributes.

Textural analysis of the Sample A and <NUM>-<NUM> confectionery compositions prepared in Examples <NUM> and <NUM> was performed using a TA. XT Texture Analyzer from Texture Technologies (Hamilton, Mass. Gummy samples having dimensions of <NUM> x <NUM> x <NUM> were stretched to a maximum distance of <NUM> and maximum tensile force was measured at break point; distance of ~<NUM> means the sample did not break. The firmness and resilience of the gel structure of each of the Sample A and <NUM>-<NUM> confectionery compositionswere also compared. The results of this extensibility analysis are summarized in Table <NUM>.

Textural Profile Analysis (TPA) for the confectionery samples was also performed using a TA. XT Texture Analyzer. Various textural parameters such as hardness, fracturability, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience are calculated for each of the samples. The objective and quantified results for the textural parameters are summarized in Table <NUM> and shown in <FIG>. The samples exhibited desired textural properties, maintained their integrity, showed no fracture and were minimally affected during compression.

While certain embodiments have been illustrated and described, it should be understood that changes and modifications can be made therein in accordance with ordinary skill in the art without departing from the technology in its broader aspects as defined in the following claims.

Claim 1:
A confectionery composition, which is a gummy or jelly, consisting of:
(i) <NUM> wt% to <NUM> wt% of a prebiotic composition comprising a first prebiotic ingredient and a second prebiotic ingredient different from the first prebiotic ingredient; and
(ii) <NUM> wt% to <NUM> wt% of a third ingredient comprising a carrier and, optionally, additives
wherein the confectionery composition is gelatin-free;
wherein the first prebiotic ingredient comprises gum Arabic, beta-glucan, guar gum, partially hydrolyzed guar gum (PHGG), konjac glucomannan, arabinogalactan, or a mixture of any two or more thereof;
wherein the second prebiotic ingredient comprises an oligosaccharide, polysaccharide, glycoprotein, or a mixture of any two or more thereof; and
wherein the carrier comprises water, fruit juice, vegetable juice, or a mixture of any two or more thereof.