| 摘要 |
PROBLEM TO BE SOLVED: To obtain a candy having good sweetness and extremely low cariogenicity exhibiting low hydroscopicity compared with a food produced by using a convensional sugar alcohol especially e.g. in the case of a candy prepared by using the candy composition, free from so-called cold-flow phenomenon, causing little surface stickiness and keeping various desirable palatability of conventional food such as crisp brittleness. SOLUTION: This candy composition contains 10-90wt.% of a sugar alcohol selected from erythritol, xylitol, mannitol, sorbitol, xylobiitol, palatinit, maltitol, lactitol and saccharified reducing sugar, reducing benched oligosaccharide or reducing xylooligosaccharide having an acid production rate of <20% determined by the Test A pr their mixture and 99-10wt.% of trehalose. |
