| 摘要 |
Hard, clear sweets contg. high maltose concns. minimal amts. of sucrose or no sucrose at all but having the general characteristics of hard sweets prepared mainly from sucrose, and cong. less than 4% moisture, consist of 0-20% sucrose, 0-10% of a starch hydrolysate having a dextrose equivalent of 1-6, and 80-100% of a starch conversion product with a dextrose equivalent of 35-60, a dextrose content of 0-10%, a maltose content of 55-90% and a polysaccharide content of 10-40%, the degree of polymerisation being 3 or more. Aromatic oils and artificial sweeteners may also be present. |
