| 摘要 |
<p>The process for the production of flavoured sweet products including, by way of sweetener, a crystalline sugar alcohol or mixture of sugar alcohols and possibly other sweeteners, is characterised in that the flavouring agent is previously incorporated in the sugar alcohol component used in the sweet product. The flavouring agent is incorporated in the sugar alcohol by a process which includes the steps of: a) heating the sugar alcohol to a temperature above its melting point until it has melted, b) cooling the melt to a temperature below its melting point until it reaches a metastable glassy state, c) adding to the melt in its glassy state under mixing conditions a quantity of the sugar alcohol in crystalline form of from 5 to 120 % by weight with respect to the weight of the molten mass and a quantity of flavouring agent sufficient to give flavour to the entire mass, and d) removing the heat under conditions in which the total mass is mixed in order to cause it to crystallise.</p> |
