1. Multi-component confectionery article comprising: an extruded body portion comprising a first confectionery material and a plurality of capillaries arranged in the extruded body portion and comprising a second confectionery material, soderzhascheeot 47 to 95 weight percent of the sugar alcohol, from 1 to 15 weight percent water OTH 0.1 to 1.5 weight percent of slow gelling pectin where all values are weight percent based on the total weight of the second confectionery materials, unless otherwise noted osnova.2 mass. Multi-component confectionery product according to Claim. 1, wherein the slow gelling pectin is a pectin having a degree of methoxylation between 50 and 70 percent.3. Multi-component confectionery product according to Claim. 1 or 2, wherein said sugar alcohol is selected from the group consisting of erythritol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (isomalt), sorbitol, lactitol, hydrogenated starch hydrolyzate and kombinatsiy.4. Multi-component confectionery product according to Claim. 1 or 2, wherein the second confectionery material contains from 75 to 91 weight percent sugar spirta.5. Multi-component confectionery product according to Claim. 1 or 2, wherein the second confectionery material contains from 0.2 to 1.3 weight percent gelling pektina.6 slowly. Multi-component confectionery product according to Claim. 1 or 2, wherein the second confectionery material further comprises from 1 to 50 weight percent of an edible fat or masla.7. Multi-component confectionery product according to claim. 6, wherein the second confectionery material further contains an emulsifier in an amount of from 5 to 20 weight percent based on the weight1. Многокомпонентное кондитерское изделие, содержащее:экструдированную часть корпуса, включающую в себя первое кондитерское сырье имножество капилляров, расположенных в экструдированной части корпуса и содержащих второе кондитерское сырье, содержащееот 47 до 95 массовых процентов сахарного спир
