| 摘要 |
A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.
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