REDUCED SUGARS CARAMEL COMPOSITION FOR FROZEN CONFECTION

摘要

The present invention relates to a protein free caramel composition for frozen confection comprising 15% to 25 wt. % of crystallized sugar, 4% to 9 wt. % of dextrose, 10% to 15 wt. % of non-digestible carbohydrates, and 0% to 0,2 wt. % of citric acid, all wt. % being in weight % of dry material, and wherein said caramel sauce does not contain added polyols or glycerol. The invention also relates to a process for making the protein free caramel composition and the use thereof.