| 摘要 |
The subject of the invention is the use, as agent capable of controlling propagation of crystallization of maltitol present in a confectionery, of molecules having a molecular weight greater than 1,300. This use applies in particular to the preparation of boiled sugars and semicrystallized items. The invention also relates to the use, in confectionery, of a sweetening syrup crystallizable to maltitol, having a bimodal composition spectrum and comprising more than 3% of an agent for controlling propagation of crystallization of maltitol having a molecular weight greater than 1,300.
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