Gelated confectionery products containing stabilisers mixture/fibre |
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IPC classes for russian patent Gelated confectionery products containing stabilisers mixture/fibre (RU 2551098):
 Hydrolysed whole grains containing grain products for young children / 2550004
Present invention relates to a grain product for young children. The grain product includes a hydrolysed whole grain composition, α-amylase or its fragment, moisture content being less than 5 wt %; one performs enrichment with vitamins and minerals. α-amylase or its fragment in an active condition does not display any hydrolytic activity with regard to food fibres. The grain product manufacture method envisages a hydrolysed whole grain composition preparation involving the following stages: a) whole grain component interaction with the enzyme composition in water; the enzyme composition contains at least one α-amylase; the said enzyme composition does not display any hydrolytic activity with regard to food fibres, b) creation of conditions for reaction of the enzyme composition with the whole grain composition with formation of a whole grain hydrolysate, c) obtainment of the hydrolysed whole grain composition by way of the said enzymes inactivation when the said hydrolysate viscosity measured at 65·C is within the range of 50 - mPa•s, preparation of a grain product by way of mixing the hydrolysed whole grain composition with the vitamin-and-mineral premix.
 Hydrolysed whole grains containing milk-and-grain beverage for young children / 2549932
Present invention relates to milk-and-grain beverage for young children. The milk-and-grain beverage includes a milk component, a hydrolysed whole grain composition, α-amylase or its fragment, sugar or non-sugar sweetener. α-amylase or its fragment in an active condition does not display any hydrolytic activity with regard to food fibres. Sugar or non-sugar sweetener content is lower than 15 wt % of the milk-and-grain beverage. The milk-and-grain beverage contains at least one substance chosen from calcium, vitamin A, vitamin D, zinc, ferrum or any their combinations. The milk-and-grain beverage has viscosity within the range of 1 - 300 mPa•s. The method for manufacture of the milk-and-grain beverage envisages preparation of hydrolysed whole grain composition and its mixing with the milk component and at least one ingredient chosen from calcium, vitamin A, vitamin D, zinc, ferrum or any their combinations. The hydrolysed whole grain composition preparation involves the following stages: a) whole grain component interaction with the enzyme composition in water; the enzyme composition contains at least one α-amylase; the said enzyme composition does not display any hydrolytic activity with regard to food fibres, b) creation of conditions for reaction of the enzyme composition with the whole grain composition with formation of a whole grain hydrolysate, c) obtainment of the hydrolysed whole grain composition by way of the said enzymes inactivation when the said hydrolysate viscosity measured at 65°C is within the range of 50 - mPa•s. The milk-and-grain beverage contains sugar or non-sugar sweetener in an amount lower than 15%; the beverage viscosity is equal to 1 - 300 mPa•s.
 Biologically active additive and its production method / 2549760
Invention relates to a biologically active food additive with enterosorbent functions. The biologically active food additive contains resveratrol and finely crystalline cellulose at the following components ratio, mg: resveratrol - 4-6, finely crystalline cellulose - 950-1000. The biologically active food additive production method envisages finely crystalline cellulose drying out at a temperature of 70-75°C during 1.5-2.0 hours, vacuumising under reduced pressure equal to 0.04-0.05 MPa for volatile compounds desorption during 2-2.5 hours. Then one performs dried out cellulose loading into resveratrol water solution with a concentration equal to 7-10 wt % with the aim of the antioxidant adsorption during 20-30 minutes at a temperature of 60-75°C. Then one performs the mixture centrifugation for free water separation. Then one proceeds with the composition drying out in vacuum at a temperature of 60-65°C till residual moisture content is equal to 10-11% and cooling to 18-20°C.
 Nutritional compositions / 2541396
Nutritional composition for children comprises a fat source, a carbohydrate source, a protein source and a β-glucan source containing β-1,3;1,6-glucan in the form of microparticles. Alternatively, the above nutritional composition for children represents a milk-based matrix. What is also presented is a method for enhancing the immune system function in children providing administering the milk-based matrix containing β-glucan in the form of microparticles of β-1,3;1,6-glucan.
 Nutritional composition containing strains bifidobacterium longum and relieving symptoms of food allergy, especially in infants and children / 2539514
Invention refers to microbiology. What is presented is using the strain Bifidobacterium longum NCC 2705 (CNCM-I2618) for preparing a complete nutrient composition used for relieving symptoms of allergy to food in the patients suffering allergies caused by ingestant allergens.
 Thermally treated soya products production method / 2537539
Invention relates to food industry. Method envisages production of a glume-and-germ, glume-and-seed-lobe and germ-and-seed-lobe composition based on secondary soya raw material by way of sieving into the corresponding fractions and their milling to produce powder or flour representing the end product.
 Children alimentation products containing hydrolysed whole grains / 2536911
Children alimentation product contains at least one food ingredient chosen from the group consisting of vegetables, fruit, meat, fish, eggs, beans, aromatic herb, nuts and any their combination, a composition of hydrolysed whole grains, α-amylase or its fragment. α-amylase or its fragment in an active condition has no hydrolytic activity with regard to food fibres. The children alimentation product has viscosity within the range of 301-1000 MPa·s.
 Processing whole fruit and vegetables, processing secondary fruit and vegetable ingredients and application of processed fruit and vegetables in beverage and food products / 2532998
Invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.
Sinergic mixture of beta-galactooligosaccharides with beta-1,3 and beta-1,4/1,6 bonds / 2529160
Invention relates to nutritional composition, which includes two structurally different bata-oligosaccharides. Nutritional composition contains at least two different bata-galactooligosaccharides (BGOS) A and B, where larger part of bonds between two galactose residues in BGOS A are beta-1,4 and/or beta-1,6 and larger part of bonds between two galactose residues in BGOS B are beta-1,3. Weight ratio between A and B constitutes from 1 to 5. Claimed composition is suitable for infant nutrition.
 "mioactive-sport" food product for alimentation of people experiencing intensive physical strain / 2520036
Invention relates to food industry, namely, to biologically active additives, in particular, to biologically active additives based food products. The food product for alimentation of people experiencing intensive physical strain contains the following components, wt %: cattle brain hydrolysate peptides with molecular weight equal to 0.2 - 10 kDa - 0.5-10.0, milk whey protein - 5.0-30.0, milk whey protein hydrolysates - 5.0-20.0, haemoglobin - 0.5-5.0, dry concentrate of chicken broth - 1.0-5.0, medium-chain triglycerides - 1.0-10.0, linoleic acid - 1.0-10.0, lecithin - 0.5-5.0, amber acid - 0.05-0.5, fumaric acid - 0.025-0.25, inuline - 1.0-10.0, lactitol - 1.0-10.0, stevioside - 0.01-0.1, B vitamins complex - 0.01-0.1, dried food girasol - 1.0-10.0, ascorbic acid - 0.05-0.5, iodised milk proteins - 0.002-0.015, mineral calcium enricher - 0.5-5.0.
Jelly marmalade and its production method / 2549773
Invention relates to food industry, in particular, to confectionary industry. The proposed jelly marmalade contains a jellying agent, taste and food additives; additionally, such marmalade contains sugar substitutes i.e. fructose, sorbitol and malt sprouts extract; the taste and food additives are represented by molasses, apple juice; the components are taken at the following ratio, wt %: fructose - 15.87-16.10; sorbitol - 24.80-24.89; jellying agent - 0.80-0.87; malt sprouts extract - 4.62-4.96; molasses - 28.72-28.77; apple juice - 24.80. The jelly marmalade production method envisages swelling of the jellying agent, marmalade mass boiling out till dry substances content is equal to 70%, cooling and moulding. The jellying agent swollen during 2 hours is dissolved under continuous stirring conditions at a temperature of no higher than 70°C; after complete dissolution one introduces the recipe quantity of sugar substitutes i.e. fructose and sorbitol into the mixture, then one adds molasses heated to 40°C, cools the mixture to 60°C and introduces preliminarily prepared apple juice and malt sprouts extract under stirring conditions.
Whipped dessert (fruit-and-berry mousse) and its production method / 2548458
Invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.
 Fruit jelly marmalade production method / 2543267
Fruit jelly marmalade production method is proposed. Agar-stevioside syrup is prepared; for this purpose agar is soaked in 10-15°C water at a ratio of 1:30 and left for swelling during 1-1.5 hours, heated till agar complete dissolution; stevioside is added; produced agar-stevioside syrup is boiled out till dry substances content is equal to 77+1%. Then one introduces sodium lactate, stirs and cools the mixture to a temperature equal to 50-55°C, introduces citric acid and grape juice in a recipe quantity. Then one perform quick stirring and moulding by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooling and delivering for packaging into corrugated boxes. Fruit jelly marmalade is prepared at the following recipe ratio, kg per 1000 kg of the ready product: agar - 9.0-9.5; stevioside - 1.5; sodium lactate - 3.5; grape juice - 100-200; citric acid - 5.0; water - balance.
Method for preparation of fruit-and-vegetable jelly milk desert / 2542519
One preliminarily prepares gelatine, pours it with water at a ratio of 1:(2.0-2.5); then swollen gelatine is heated in a water bath till complete dissolution. Pectin is properly stirred with a ten-fold quantity of sugar sand included into the formula. Into the produced mixture one introduces the quantity of water exclusive of that consumed for gelatine dissolution, the dosaged formula quantities of fruit puree or juice and vegetable raw material puree. Then the produced mixture is heated to a temperature equal to (90±5)°C; into the hot mass one then introduces the remaining sugar sand exclusive of that consumed for mixing with pectin; the mixture is thoroughly stirred. The produced mass is pasteurised at a temperature of (90±5)°C during 20 minutes. Into the produced mass one introduces (under continuous stirring conditions) the preliminarily prepared gelatine solution, whey and citric acid; then the produced mass is pasteurised at a temperature of (90±5)°C during 5 minutes. The ready product is dispensed into the container, cooled and preserved by an aseptic method or delivered for further usage.
Fruit-and-vegetable jelly milk desert / 2541683
Fruit-and-vegetable jelly milk desert contains fruit raw materials, sugar sand, citric acid, pectin and whey. Fruit raw materials are represented by fruit puree or juice; one additionally uses gelatine and puree of vegetable raw materials; fruit and vegetable raw materials are taken at a ratio of 1:1. Initial components are used at the following ratio, wt %: fruit puree or juice - 16.0-20.0; vegetable raw material puree - 16.0-20.0; sugar sand - 30.0-40.0; water - 5.0-8.0; pectin - 0.25-0.50; gelatine - 2.0-3.0; citric acid - 0.5-0.7; whey - 15.0-25.0.
Strained sea-buckthorn with sugar / 2541381
Strained sea-buckthorn with sugar are prepared from whole sea-buckthorn berries with peel and seeds with addition of GENU pectin of LM-104 AS type, sorbic acid and ascorbic acid at the following ratio of the components, kg/100 kg of the ready product: sugar - 20.1-32.0, LM GENU pectin - 104 AS - 0.3-0.7, sorbic acid - 0.05, ascorbic acid - 0.02, sea-buckthorn - balance. Strained sea-buckthorn with sugar may contain up to 45 kg/100 kg of the ready product of fruit-and-berry, vegetable or other additive of vegetal origin.
Method for production of succades of varied ripeness degree vegetable marrows / 2539859
Invention is related to food industry, in particular, to succades production. The vegetable marrow succades production method involves primary treatment of undemanded marketable yield and of raw material of vegetable marrow seed growing remaining after manual or mechanised seed removal; such treatment includes washing, peeling (except for technical ripeness degree vegetables), cutting into 1.5-2.0 cm discs or 2.5×1.0 cm slices or cubes with edge size equal to 2.5 cm. Cut vegetable marrows are poured with hot sugar syrup with dry substances content no less than 73%, maintained for 6-8 h, cooked for 30-40 minutes with addition of 3 g of citric acid and 50 g of chokeberry or raspberry juice at the end of cooking. Upon cooking completion, raw material pieces are separated from syrup and placed onto mesh pans or sieves in a single layer, slightly dried in the sun for 5-6 hours and then sprinkled with dry fine sugar sand. Succades sprinkled with sugar are placed onto mesh pans or sieves in a single layer and finally dried within dry warm ventilated premises or in the sun at a temperature of 20-25°C until air humidity is 16-17% and packaged.
 Composition for preparation of functional jelly product and its production method / 2535755
Functional jelly product preparation composition includes a structure-forming agent, culinary salt, citric acid, parsley and water. The structure-forming agent is represented by gelatine; the extraction agent is represented by water for production of a water phyto-extract of a mixture of herb of tripartite bur-marigold and garden sage taken at equitable portions, dry substances content being 0.6%. Parsley is introduced in a dried form; dried basil and a powdery additive of fish heads are additionally introduced. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 66.5, gelatine - 20, dried parsley - 3, dried basil - 3, citric acid - 2.5, culinary salt - 2.5, powdery additive of fish heads - 2.5. The method for preparation of a functional jelly product based on the proposed composition involves the structure-forming agent swelling, the produced mass maintenance, parsley, citric acid and culinary salt introduction into the mass, stirring, the mass moulding into moulds. One preliminary prepares an additive of fish heads that are cooked, dried and powdered; the gelatine swelling is performed in the filtered and cooled water phyto-extract produced by way of the phyto-mixture extraction with 75°C water at a ratio of water and the mixture equal to 27:1 during 20-25 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; culinary salt is introduced, stirred till its complete dissolution; then, under continuous stirring conditions, one introduces citric acid, dried parsley and basil and the powdered additive of fish heads; one proceeds with stirring till a homogeneous consistency mass obtainment; before moulding the mass is filtered.
 Composition for preparation of functional confectionary jelly product and its production method / 2535754
Composition for preparation of a functional confectionary jelly product includes gelatine, sugar sand, phyto- and taste additives. The phyto-additive is used in the form of a water phyto-extract of a mixture of herb of tripartite bur-marigold, garden sage and peppermint taken at a weight ratio of 1.2:1.2:0.6, dry substances content being 0.7%. Additionally, the composition includes ground cinnamon and a powdery additive of fish scale. The initial ingredients are used at the following ratio, wt %: water phyto-extract - 53, sugar sand - 30, gelatine - 8, ground cinnamon - 6, fish scale additive - 3. The method for preparation of a functional confectionary jelly product based on the proposed composition involves gelatine swelling in water enriched with the phyto-additive, the produced mass maintenance, sugar sand and the additive introduction into the mass, the mass moulding into moulds. One preliminarily prepares an additive of fish scale that is cooked, dried and powdered. Gelatine swelling is performed in the filtered and cooled water phyto-extract that is produced by way of the phyto-mixture extraction with 75°C water at a weight ratio of water to the mixture equal to 50:3 during 15 minutes. The water phyto-extract with swollen gelatine is heated till gelatine dissolution; sugar sand is introduced, stirred till complete dissolution; then, under stirring conditions, one introduces the fish scale additive, proceeds with stirring till a homogeneous consistency mass obtainment. Before moulding the mass is filtered; the product taken out of the mould is smothered in ground cinnamon.
Gelatine-based jelly goods production method / 2533582
Invention is related to the field of food industry, in particular, to its confectionary branch. Method for production of gelatine-based jelly products in tin moulds is characterised by the fact that for production of jelly mass gelatine is mixed with syrup containing kappa-carrageenan the structure-forming temperature whereof exceeds that of gelatine with the gelation process duration being much shorter. For this purpose, kappa-carrageenan is mixed with sugar sand until homogenous distribution; the produced mixture is introduced into boiling water with the syrup further boiled-out until weight content of dry substances is 65-85%. Swollen or dissolved gelatine is introduced into the hot syrup at the ratio of kappa-carrageenan to gelatine equal to 1:(20-30); one performs stirring, adds a flavouring agent, a colorant, citric acid and proceeds with moulding at a temperature of 65-80°C. One uses sugar, sugar-and-molasses or sugar invert syrup.
 Method for manufacture of jellied meat product / 2547434
Method involves meat raw material preparation, milling, scalding, addition of a vegetal component, moulding with a jellying composition pouring and cooling. The jellying composition in the ready product is present in an amount of 35-50%. The jellying composition contains the following components: "Crystal" jellying complex food additive - 12-15 wt %, "Unicons" preserving agent - 0.05-0.1 wt %, drinking water - balance. "Crystal" jellying complex food additive is preliminarily dissolved in drinking water under continuous stirring conditions at a temperature of 80°C; the produced mixture is cooled to 55-60°C.
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FIELD: food industry. SUBSTANCE: invention is related to confectionary goods. Proposed in the baseline implementation is a gelated confectionary product containing an ingredient selected from a group consisting of fruit juice, fruit puree and their combinations and a gelating mixture containing carrageenan as a stabiliser (10 - 90 wt % of the mixture weight) and microcrystalline cellulose as fibre (10 - 90 wt % of the mixture weight), without addition of sugar or maize molasses. EFFECT: invention provides for gelated confectionary products and methods for such gelated confectionary products production. 16 cl, 1 ex
Area of technology The present invention mainly relates to confectionery products. More specifically, the present invention relates to generowanym confectionery products containing a gelling mixture comprising a stabilizer and fiber. The level of technology There are many types of confectionery. These confectionery products may include, for example, lollipops or chewing candy. It is well known that the provision of confectionery products with a unique flavour properties and providing health benefits, can lead to increased market attractiveness to customers. Well known generowanie confectionery sugar-based "Jelly beans" and "Gummi Bears". Typically, these generowanie confectionery sugar-based include food stabilizer such as carrageenan, which is traditionally standardized sugars, such as dextrose. However, the use of dextrose is disadvantageous in the case of manufacture of confectionery products with a reduced content or do not contain sugar. Summary of the invention The present invention is directed to generowanie confectionery, consisting of a mixture of stabilizer/fiber, and methods of creating such confectionery. In the main embodiment of the present invention provide�Vaeth generowanie confectionery product containing: 1) ingredient, including fruit juice, fruit puree, or a combination, and 2) gelling mixture comprising a stabilizer in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture and the fibers in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture. In any embodiments described herein generowania confectionery product such generowanie the confectionery product may be not containing added sugar or corn syrup. In all the embodiments described here generowania confectionery product fiber may be from about 1 wt.% to about 15 wt.% by weight generowania confectionery product. In another embodiment the fiber is from about 4 wt.% to about 7 wt.% by weight generowania confectionery product. In any embodiments described herein generowania confectionery product, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination thereof. In any embodiments described herein generowania confectionery product fiber may be, for example, cellulose, inulin, mannooligosaccharides, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin�m, the FOS, carboxymethylcellulose or a combination thereof. In any embodiments described herein generowania confectionery product generowanie confectionery product may also include besahara sweetener, such as, for example, aritra, sorbitol, maltitol, isomalt, mannitol, xylitol, or a combination. In any embodiments described herein generowania confectionery product generowanie confectionery product may also include at least one ingredient, such as fragrances, dyes, spices, acids, biologically active components, or combinations thereof. In another embodiment, the present invention provides a gelling mixture comprising from about 10 wt.% to about 90 wt.% stabilizer and from about 10 wt.% to about 90 wt.% fiber. Gelling the mixture may be not containing added sugar or corn syrup. In all embodiments described here, gelling the mixture, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination thereof. In all embodiments described here, gelling the mixture, the fiber may be, for example, cellulose, inulin, mannooligosaccharide�m, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin, FOS, carboxymethylcellulose or a combination thereof. In yet another embodiment the present invention provides a method of manufacturing generowania confectionery product. This method includes the preparation generovanou candy mixture comprising: 1) ingredient containing fruit juice, fruit puree, or a combination, and 2) gelling the mixture containing the stabilizer in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture and the fibers in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture. The method also includes forming generovanou candy mixture in the form to get generowania confectionery product. The method may include adding to generovanou candy mixture prior to forming at least one ingredient, such as fragrances, dyes, spices, acids, biologically active substances or combinations thereof. Generowanie confectionery product can be manufactured without added sugar or corn syrup. In all embodiments of the method described here, the fiber can be from about 1 wt.% to about 15 wt.% by weight generowania confectionery product. In another embodiment, the fiber may be from about�olo 4 wt.% to about 7 wt.% by weight generowania confectionery product. In all embodiments of the method described here, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination thereof. In all embodiments of the method described here, the fiber may be, for example, cellulose, inulin, mannooligosaccharides, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin, FOS, carboxymethylcellulose or a combination thereof. An advantage of the present invention is to provide an improved generowania confectionery product, not containing added sugar or corn syrup. Another advantage of the present invention is to provide an improved generowania confectionery product that provides health benefits through the use of fiber. Another advantage of the present invention is to provide an improved method of manufacturing confectionery products that do not contain added sugar or corn syrup. It also describes additional features and advantages will be apparent from the following further detailed description. Disclosure of the invention The present invent�tion relates to generowanym confectionery products and methods of production of jellied confectionery products. In the manufacture of confectionery products stabilizers in the usual case are normalized by sugar (e.g., dextrose). It has been surprisingly discovered that the use of fibers in combination with the stabilizer not only allows you to replace sugar as standardizing tools, but also provides a confectionery product is a useful dietary component. The mixture of stabilizer/fiber can be used to produce useful jellied confectionery products which can be not containing added sugar or corn syrup. In this context, the term "generowanie confectionery product" means, as is clear to experts in this field that generowanie confectionery product contains a confectionery material on the basis of hydrocolloid or gel. The term "stabilizer" in this context denotes a technological additive that is used in food applications for various functional purposes, such as (a) gelation, (b) thickening and indirectly (C) emulsification. Stabilizers maintain the physico-chemical state of the food matrix, ensuring the preservation of a homogenous dispersion of two or more immiscible substances. In this context, the phrase "not containing added sugar or corn syrup" means� completely missing or having essentially reduced the content (i.e. less than 1 wt.%) added sugar and/or corn syrup. However, it should be noted that generowanie confectionery product may contain sugar or other simple carbohydrates from fruit juice and/or fruit puree as a natural component of fruit. In a General embodiment, the present invention provides a gelling mixture comprising a stabilizer and fiber, which can be standardized without using sugar or corn syrup. For example, gelling the mixture can include from about 10 wt.% to about 90 wt.% stabilizer and from about 10 wt.% to about 90 wt.% fiber. In any embodiments described herein gelling mixtures, the amount of stabilizer in gelling of the mixture may be between about 10 wt.% and about 90 wt.%, including about 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%, 40 wt.%, 45 wt.%, 50 wt.%, 55 wt.%, 60 wt.%, 65 wt.%, 70 wt.%, 75 wt.%, 80 mass%, 85 wt.% etc Should take into account that the preferred range of the content of the stabilizer in gelling of the mixture may also be restricted endpoints, represented by any two values of the content of the stabilizer. For example, the number 15 wt.% and 25 wt.% can represent the individual amounts of the stabilizer in gelling of the mixture, and the preferred range of the content of the stabilizer is between about 15 wt.% and about 25 wt.% by weight of the gelling mixture. In one embodiment to�icesto stabilizer in gelling of the mixture may be between about 10 wt.% and about 30 mass%. In any embodiments described herein gelling mixtures number of fibers in the gel mixture may be between about 10 wt.% and about 90 wt.%, including about 15 wt.%, 20 wt.%, 25 wt.%, 30 wt.%, 35 wt.%), 40 wt.%, 45 wt.%, 50 wt.%, 55 wt.%), 60 wt.%, 65 wt.%, 70 wt.%, 75 wt.%, 80 mass%, 85 wt.% etc. note that a preferred range of fiber content in gelling of the mixture may also be restricted endpoints, represented by any two values of fiber content. For example, the number 73 wt.% and 86 wt.% can you imagine the number of individual fibers in gelling of the mixture, and the preferred range of fiber content between about 73 wt.% and about 86 wt.% by weight of the gelling mixture. In one embodiment the number of fibers in the gel mixture may be between about 70 wt.% and about 90 mass%. In all embodiments described here, gelling the mixture, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination of both. In the preferred embodiments described here, gelling the mixture, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, modified starch, or combinations�tion. In all embodiments described here, gelling the mixture, the fiber may be, for example, cellulose, inulin, mannooligosaccharides, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin, FOS, carboxymethylcellulose or a combination of both. In the preferred embodiments described here, gelling the mixture, the fiber may be, for example, cellulose, inulin, mannooligosaccharides, microcrystalline cellulose, FOS, or a combination. In another embodiment, the present invention provides generowanie confectionery product containing: 1) ingredient, including fruit juice, fruit puree, or a combination, and 2) gelling mixture comprising a stabilizer in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture and the fibers in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture. Note that fruit juice can be provided in the form of a concentrated fruit juice. In any embodiments described herein generowania confectionery product such generowanie the confectionery product may be not containing added sugar or corn syrup. In any embodiments described herein generowania confectionery product of the number of fibers in gel confectionery product may in drawing up�th from about 1 wt.% to about 15 wt.% by weight generowania confectionery product. For example, the amount of fiber in gel confectionery product may be in the range between about 1 wt.% and about 15 mass%, including about 2 wt.%, 3 wt.%, 4 mass%, 5 wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 mass%, 10 wt.%, And mass%, 12 mass%, 13 mass%, 14 wt.% etc. note that a preferred range of fiber content in gelling of the mixture may also be restricted endpoints, represented by any two values of fiber content in gel confectionery product. For example, the number 4 wt.% and 7 wt.% can you imagine the number of individual fibers in gel confectionery product, and the preferred range of fiber content between about 4 wt.% and about 7 wt.% by weight generowania confectionery product. It should be understood that depending on fruit ingredient the fiber can be from a fruit ingredient. However, this source of fiber is negligible in relation to the fiber gelling of the mixture. In any embodiments described herein generowania confectionery product, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination of both. In a preferred� embodiments described herein generowania confectionery product, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, modified starch or a combination of both. In any embodiments described herein generowania confectionery product fiber may be, for example, cellulose, inulin, mannooligosaccharides, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin, FOS, carboxymethylcellulose or a combination of both. In the preferred embodiments described herein generowania confectionery product fiber may be, for example, cellulose, inulin, mannooligosaccharides, microcrystalline cellulose, FOS, or a combination. In accordance with embodiments of the present invention can be used with any other stabilizers or fiber. In any embodiments described herein generowania confectionery product generowanie confectionery product may also include besahara sweetener, such as, for example, aritra, sorbitol, maltitol, isomalt, mannitol, xylitol, or a combination. In any embodiments described herein generowania confectionery product generowanie confectionery product may also include one or more of such confectionery ingredients, such as fragrances, dyes, spices, acids, biologicas� active components or combinations thereof, described in more detail below Note that one or more of ingredients such as fragrances, dyes, spices, acid (for example, food acids such as ascorbic acid, citric acid) and/or biologically active components (such as mentioned below may be used in generowanie confectionery product in free form in any suitable amount. The ingredients can also be added in encapsulated form, compressed form, in the form of granules and agglomerates to provide, for example, protected or more long-acting components of ingredients, such as flavorings. It should also be noted that generowanie confectionery products may contain any suitable number and combination of flavors, the acids and/or biologically active components. Any additional flavors or fragrances used in jellied confectionery products in addition to fruit juice or fruit puree, can include any natural or synthetic oils and/or flavorings, widely known in this field. Fragrances of natural and synthetic origin can be combined in any acceptable from the point of view of sensory perception. Flavors can be used in jellied confectionery �Reducto in any suitable amounts. Non-limiting examples of suitable flavoring agents include natural and synthetic flavoring substances chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, vegetables, etc., and combinations thereof. Non-limiting examples of flavor oils include oil curly mint, cinnamon oil, Wintergreen oil (methyl ester of salicylic acid), pepper mint oil, clove oil, Bay oil, anise oil, eucalyptus oil, thyme oil, oil from the leaves of cedar, oil of nutmeg, oil of Dalmatian sage, oil of bitter almonds and Cassia oil. Also non-limiting examples of artificial, natural or synthetic fruit flavors include vanilla, olive, caramel, banana, cocoa butter and citrus, including lemon, orange, grape, lime and grapefruit and fruit essences including Apple, pear, peach, strawberry, raspberry, cherry, plum, pineapple, apricot etc. Flavors can also include any suitable pastes, powders and extracts of fruit or vegetables. It is clear that these flavors can be used individually or in combination with or without experience means, such as, n�example, cooling or heating agents, widely known in this field. Flavor or fragrance can be encapsulated or unencapsulated. The encapsulated flavoring, as is well known in this field can be used to increase or decrease the rate of release of fragrance. Spices can be any one or more kinds of fresh, dried or subjected to extraction of seed, fruit, root, bark or vegetative substance used in nutritional small quantities as an additive to generowania confectionery product in order to add flavor, color or preservatives, which destroys harmful bacteria or prevents their growth. In this context, spices can also include greens, which is a leafy, green plant parts used for flavoring. In General, biologically active materials can include, inter alia, antioxidants, vitamins, minerals, stimulants, prebiotics, probiotics, enzymes, genetically modified organisms, nutrient additives, ingredients yogurt and whitening ingredients. In General pharmaceutical preparations may include, among other things, pain relievers, antibiotics, antivirals, antihistamines, �protivovospalitelnye, decongestants, antacids, muscle relaxants, psychotherapeutic agent, insulin, diuretics, anesthetics, anti-cough, antidiabetic agents, bioengineered pharmaceuticals, nutraceuticals, traditional medications and cardiovascular drugs. It is assumed that depending on the medicinal product the resulting product can be used for the treatment of, inter alia: coughs, colds, motion sickness, allergies, fever, pain, inflammation, sore throat, herpes, sinus problems, diarrhea, diabetes, gastritis, depression, anxiety, hypertension, angina and other diseases and symptoms. Specific biologically active materials can include as an example and not limited to: b-glucan, soy isoflavones, omega-3 fatty acids, lignans, lycopene, allicin, glucosinolates, lemonaide, fructose and medialibrary polymeric compounds, polyphenols, catechins (e.g., epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, epicatechin), phenolics, and polyunsaturated fatty acids (PUFA's, such as omega-3 (n-3) fatty acids), soy protein, soy isolates, conjugated linoleic acid (CLA), caffeine, aspirin, nicotine, purple coneflower, ginseng, Kola nut, Cayenne pepper, nettle, passion flower, St. John's wort,Valerian, mahuang/guarana, Kava Kava and chamomile. Vitamins can include vitamin a, complex b vitamins (such as B1In2In6and In12), C, D, E and K, Niacin and acid vitamins such as Pantothenic acid and folic acid, and Biotin. Minerals may include calcium, iron, zinc, magnesium, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, Nickel, tin, silicon, vanadium and boron. Generowanie the confectionery product may be packaged individually or in batches. For example, in doy pack (stand up pouches) can contain the equivalent of one portion (from about 15 g to about 35 g generowania confectionery product), and several one-shot packets can be Packed together. If generowanie confectionery product is not containing added sugar or corn syrup, such a package can be applied to such a message as "No added sugar", etc. depending on the number of fibres in gel confectionery product package may also carry such a message as "Contains fiber" and so on. In one embodiment one portion generowania confectionery product contains at least 2 grams of fiber and more preferably at least 4 g of fiber. For example, generowanie confectionery products containing 7 wt.% fibers at raznarabocie 28 g, can be labeled as "Contains fiber". In yet another embodiment the present invention provides a method of manufacturing generowania confectionery product. This method includes the preparation generovanou candy mixture comprising: 1) ingredient containing fruit juice, fruit puree, or a combination, and 2) gelling the mixture containing the stabilizer in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture and the fibers in the range of from about 10 wt.% to about 90 wt.% by weight of the mixture. This method can also include prior to forming the Appendix to generovanou candy mixtures of one or more such ingredients, such as fragrances, dyes, spices, acids, active substances or combinations thereof. Generowanie confectionery product can be manufactured without added sugar or corn syrup. Fruit juice and/or fruit puree with all other ingredients, such as fragrances, dyes, spices, acids, active ingredients, or combinations thereof, can be mixed with each other and heated to form a suspension. Note that fruit juice can be provided in the form of a concentrated fruit juice. Note that additional ingredients may be added at any suitable stage of the mixing process. Su�pense can be deposited in one or more of the formed in the starch cells, and dried to obtain generowania confectionery product. Molded generowanie confectionery products can then be removed from the molds and packaged individually or together. Alternatively generowania candy mixture may be molded by any method of rolling, extrusion or deposition. Generowanie confectionery products in embodiments of the present invention can be molded from any suitable sizes or shapes, such as, for example, a tablet, a sphere, a cube, a cigarette, spiral, etc. Generowanie confectionery products may have any suitable thickness. In all embodiments of the method described here, the fiber can be from about 1 wt.% to about 15 wt.% by weight generowania confectionery product. In another embodiment, the fiber may be from about 4 wt.% to about 7 wt.% by weight generowania confectionery product. In all embodiments of the method described here, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch or a combination of both. In the preferred embodiments of the method described here, the stabilizer may be, for example, carrageenan, pectin, alginate, gelatin, modified starch or a combination of both. In any volumeregeling method fiber maybe for example, cellulose, inulin, mannooligosaccharides, Arabian gum, the guar gum, microcrystalline cellulose, Polydextrose, dextrin, FOS, carboxymethylcellulose or a combination of both. In the preferred embodiments of the method described here, the fiber may be, for example, cellulose, inulin, mannooligosaccharides, microcrystalline cellulose, FOS, or a combination. Examples The following examples of various embodiments of the present invention are illustrative and are provided merely as examples and not for purposes of limitation. Gelling the mixture. Can be prepared by gelling a mixture containing 20-80 wt.% carrageenan (DG 6611, without dextrose, FMC BioPolymers) as the stabilizer and 20-80 wt.% microcrystalline cellulose (Avicel LM-310, FMC BioPolymers) as fiber. Gelling the mixture used below in formulations 1 and 2 for the preparation of jellied confectionery products without added sugar and contains fiber. Fruit ingredients can be obtained from Tree Top (Selah, WA). Natural dyes can be selected from extracts of red cabbage, annatto, paprika, juice concentrate from berries of the elderberry. Other ingredients are the main ingredients can be obtained from suppliers ingredient� in accordance with the standard of food quality category. Generowanie confectionery. Fruit ingredients are mixed together and subjected to heat treatment together with the gelling mixture, ascorbic acid, sodium citrate and water in the mixer periodic action when heated to a temperature of 123°C under vacuum to form a suspension having a total solids content of about 72%. The rest of the ingredients added to this suspension. The suspension is then dispensed in shaped fruit cell, molded in starch. Metered slurry was then dried at about 50°C for 18 hours to the total solids content of about 81%, and then cooled within 4 hours to a temperature of about 27°C. the Dried generowanie confectionery products further glaze agent Capol in a rotating drum. In conclusion generowanie confectionery products packaged in one-shot packages. Serving of jellied confectionery products weight 28 grams may contain from about 10 to 20 pieces. Formulation 1 (1.5% of the gelling mixture). Was prepared by the suspension, as described above, with 87% white grape juice, 7% Apple puree, 1.5% of a gelling mixture (20% MCC (microcrystalline cellulose) and 80% carrageenan), 0.75% pectin and 0.4% sodium citrate, 0.7% of ascorbic acid and 0.7% of citric acid. After that, based on 100 mass castelseprio been added is 1.4 parts by weight of natural flavors and less than 0.5 parts by weight of natural dyes. Recipe 2 (6% gelling of the mixture). Was prepared by the suspension, as described above, with 87% white grape juice, 6% Apple puree, 6% gelling mixture (80% MCC 20% carrageenan), 0.4% sodium citrate, 0.7% of ascorbic acid and 0.7% of citric acid. After that, based on 100 mass parts of the suspension were added to 1.4 parts by weight of natural flavors and less than 0.5 parts by weight of natural dyes. Generowanie confectionery products prepared according to recipe 1 and recipe 2, respectively contain 4.5 wt.% and 0.003 wt.% fibers. These products may be labeled as "No sugar added". Formula 2 can also be labeled as "Contains fiber". It should be understood that specialists in this field will be obvious the possibility of making various changes and modifications described herein the preferred embodiment. Such changes and modifications may be made without deviation from the substance and scope of the present invention and without derogating from its perceived benefits. Needless to say that such changes and modifications are within the framework of the attached claims. 1. Generowanie confectionery product containing: 2. Generowanie confectionery product according to claim 1, wherein the fiber is from 0.003 wt.% to 4.5 wt.% by weight generowania confectionery product. 3. Generowanie confectionery product according to claim 1, wherein the fiber comprises from 1 wt.% to 15 wt.% by weight generowania confectionery product. 4. Generowanie confectionery product according to claim 1, wherein the fiber is from 4 wt.% to 7 wt.% by weight generowania confectionery product. 5. Generowanie confectionery product according to claim 1, wherein the additional stabilizer selected from the group consisting of pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch and combinations thereof. 6. Generowanie confectionery product according to any one of claims. 1-4, in which additional fiber selected from the group consisting of cellulose, inulin, mannooligosaccharide, Arabian gum, guar gum, Polydextrose, dextrin, FOS, carboxymethylcellulose and combinations thereof. 7. Generowanie confectionery product according to claim 1, which additionally contains at least one ingredient selected from the group consisting of flavors, colors, spices, acids, biologically active substances and their combinations. 8. Gelling the mixture containing carrageenan as a stabilizer from 10 wt.% to 90 wt.% by weight of the mixture and microcrystalline cellulose as fibers from 10 wt.% to 90 wt.% by weight of the mixture, no added sugar or corn syrup. 9. Gelling the mixture according to claim 8, in which optionally a stabilizer selected from the group consisting of pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch and combinations thereof. 10. Gelling the mixture according to claim 8, which additionally fiber selected from the group consisting of cellulose, inulin, mannooligosaccharide, Arabian gum, guar gum, Polydextrose, dextrin, FOS, carboxymethylcellulose and combinations thereof. 11. A method of manufacturing generowania confectionery product that includes: 12. A method according to claim 11, in which generovanou candy mixture is molded in the form for the manufacture generowania confectionery product. 13. A method according to claim 11, wherein�fiber is 1 wt.% to 15 wt.% by weight generowania confectionery product. 14. A method according to claim 11, in which the fiber is from 4 wt.% to 7 wt.% by weight generowania confectionery product. 15. A method according to claim 11, which further stabilizer selected from the group consisting of pectin, alginate, gelatin, agar-agar, Galanova gum, xanthan gum, cellulose gum, Arabia gum, modified starch and combinations thereof. 16. A method according to any one of claims. 11, 13 or 14, which further fiber selected from the group consisting of cellulose, inulin, mannooligosaccharide, Arabian gum, guar gum, Polydextrose, dextrin, FOS, carboxymethylcellulose and combinations thereof.
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