A natural, plant base confectionary and method for the production thereof

A method for the production of low-calorie confectionary comprising steps of:

• a) obtaining a clear plant-based product of about 80 to about 90%;
• fat, about 0.0075 to about 0.5%;
• a stabilizer, about 4 to about 7.5;
• b) cooking said plant-based product in an open pot at about 97 to about 110° C.;
• c) adding and mixing fat at temperature of about 110 to about 125° C. until a concentration of about 80 to about 90° Bx is yielded;
• d) transferring the hereto cooked concentrate to an intermediate container with a stirrer and cool to a temperature of about 80° C.;
• e) admixing solution of said stabilizer, optionally color agents and flavor extract;
• and
• f) transferring obtained mass to an extruder and pouring the confectionary;
• wherein said plant-based product is characterized as one or more of the following:
• a juice, a concentrate, and a plant extract, obtained from homogenous or heterogenous raw-material of a plant selected from the group consisting of tubers, vegetables, berries, fruit and a mixture thereof;
• further wherein said plant-based product is characterized by being at least 70% deionized or demineralized.

A low-calorie confectionary, the starting products for said confectionary comprising:

• a clean plant-based product;
• fat;
• a stabilizer, and optionally color agents and flavor extract;
• wherein said plant-based product is characterized as one or more of the following:
• a juice, a concentrate, and a plant extract, obtained from homogenous or heterogenous raw-material of a plant selected from the group consisting of tubers, vegetables, berries, fruit and a mixture thereof;
• further wherein said plant-based product is characterized by being at least 70% deionized or demineralized.