| 摘要 |
The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it has a glass transition temperature, measured for a specific water content, at least equal to 38 DEG C. The invention also relates to a process for the manufacture of this boiled sweet.
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