Table 1.
Jelly candy raw ingredients (% w/w).
| Ingredients | S-Candies | F-Candies | All Candies |
|---|---|---|---|
| Sucrose | 21 | ||
| Glucose syrup 79 °B | 38.33 | ||
| Acidified thinned corn starch | 10 | ||
| Fructooligosaccharides syrup 72 °B | 70.58 | ||
| Inulin | 11.44 | ||
| Water * | 23.72 | 10.89 | |
| Stevia rebaudiana | 14 | ||
| Pork gelatine type “A” | 4.1 | ||
| Citric acid | 0.9 | ||
| Lactic acid | 0.6 | ||
| Sodium citrate | 0.6 | ||
| Flavour (menthe, orange, or strawberry) | 0.3 | ||
| Blue dye (Idacol) ** | 0.0175 | ||
| Orange dye (curcumin + carminic acid at 13:3 w/w) ** | 0.0259 | ||
| Red dye (carminic acid) ** | 0.0375 | ||
| Propolis ethanolic dry extract (PEE) | 0, 0.01 or 0.02 |
Abbreviations: S: Sugary; F: Fructan. * Includes the water used in ingredient solutions. ** Alternatively used for each fruity candy.