| 摘要 |
1,240,682. Low fermentability foods. W. J. SMITH. 22 Aug., 1968, No. 40123/68. Heading A2B. Low fermentability food products having less than 5% yeast fermentability comprise as one ingredient thereof a hydrogenated saccharide mixture of which sorbitol comprises less than 85%. The saccharide mixture may for example be starch hydrolysate, corn syrup, or invert sugar. The food product may be confectionery, ice creams, baked goods, chocolate coatings, puddings, toppings, or soft drinks. In the case of hard candy it may be given a coating of a highmannitol ingredient, for example lactose, low fermentability starch hydrolysates, and mannitol, to improve the shelf life. |
