| 摘要 |
<p>Sugar-free boiled sweets comprising, w.r.t. dry matter, 5-100% of at least one polyol which crystallises in water, have a water content of > 3% and a glass transition temp. (measured at a 3.2% water content) of at least 38 degrees C. Also claimed is the above prod. where the glass transition temp. is measured at the effective water content. Also claimed is the prepn. of stable sugar-free boiled sweets comprising: (i) prepn. of a syrup contg. 5-100% of a crystallisable polyol selected from maltitol, erythritol, isomalt, mannitol, sorbitol, xylitol or lactitol, such that it confers a 38 degrees C glass transition temp. (measured at 3.2% water content) to the sweets; (ii) boiling the sugar to facilitate vitrification of a the cooked mass which contains more than 3 (pref. 3.5 %) water.</p> |
