| 摘要 |
A method for removing unpleasant organoleptic sensations from polydextrose-containing confections is disclosed. Polydextrose solutions ranging from 50 to 70% are pH-adjusted from their typical pH of between 2.5 to 3.5 to levels of between about 4 to about 7, preferably of between about 4.5 to 6.5, and most preferably from about 5 to about 6. The polydextrose solutions are thereafter heated to form confectionery syrups and hard candy is thereafter made in the customary way. Confections prepared in accordance with this method are low calorie and of superior taste and mouth feel compared to non-pH-adjusted polydextrose confections. In the cases where it is necessary to re-acidify hard candy syrups for particular confectionery formulas, it has been found that the choice of acidulants, preferably malic and adipic acids, provide superior confections. |
