| 摘要 |
1403696 Sugarless confectionary ICI UNITED STATES INC 15 Feb 1974 [2 March 1973] 7050/74 Heading A2B Sugarless confectionary, e.g. hard candy is made by (a) heating sorbitol or a blend of sorbitol and mannitol to form a melt containing not more than 2% water, (b) cooling the melt with continuous agitation to 140 to 150‹F, and (c) further cooling to room temperature. The product of step (b) may be placed in a mould. Step (c) is carried out in an atmosphere of not more than 65 % relative humidity and may be carried out under vacuum. The blend may contain up to 15% mannitol (dry basis). The initial material of step (a) may be in the form of solid crystals, in which case the heating is in the range 210 to 250‹F, or in the form of an aqueous solution, in which case the heating is to 385 to 395‹F. The process may be continuous. Flavourings e.g. spearmint, orange or wintergreen oil, and colourings may be included. |
