A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1 and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.
