Sugarless aerated and glazed sweets made by boiling syrup comprising one or more hydrogenated disaccharides and optionally a low molecular weight polyol, beating, aerating and granulating in a humid environment

摘要

A method of making an aerated and granular sugarless boiled sweet by boiling a syrup comprising 60 or more preferably 70% by weight of a hydrogenated disaccharide, beating the mass obtained while cooling to below the melt temperature, working and aerating the mass, forming and allowing to harden and glazed the surface in a humid environment and the sweet obtained.