| 摘要 |
The invention concerns a crystalline sweetener composition for sprinkling which contains: a) 40 to 95 wt % non-hygroscopic sugar alcohol which does not inhibit crystallisation; b) 2.5 to 45 wt % polydextrose and/or maltitol syrup (maltitol portion) and/or sorbitol; c) 0 to 10 wt % intensive sweetener; and d) 2.5 to 7.5 wt % water, as well as, optionally, conventional auxiliary substances. The invention further concerns a process for preparing such a crystalline sweetener composition for sprinkling, in which: a) the non-hygroscopic sugar alcohol which does not inhibit crystallisation, the polydextrose and/or maltitol syrup and/or the sorbitol and, optionally, the auxiliary substances and intensive sweetener are mixed with the water; b) this mixture is heated to 75 to 95 DEG C in a closed vessel whilst being stirred until everything has dissolved; c) a vacuum is generated and the mixture is cooled to 40 to 65 DEG C whilst being stirred slowly; d) the vessel is aerated and seed crystals and, optionally, intensive sweetener are added; e) when the vessel has been closed again, the mixture is further stirred rapidly; and f) the vessel is emptied. |
