| 摘要 |
PURPOSE: To simply obtain the subject capsule which is low in cariogenicity and can be preserved for a prolonged period by adding a flavoring to the melt of a specific carbohydrate mixture, rapidly cooling while extruding and cutting or crushing the solidified matter. CONSTITUTION: Modified starch and sugar hydrogenated matter (xylitol, lactitol, maltitol, isomalto and/or hydrogenated cone syrup) are mixed at a weight ratio of 15:85 to 85:15, heat melted, added with flavorings and rapidly cooled while extruding, and the obtained solid is cut or crushed to flavor food in a wide range. |
