| 摘要 |
The invention concerns a sugar-free fondant containing: a) 69 to 85 wt % lactitol, wherein up to 50 wt % lactitol can be replaced by one or more other sugar alcohols; b) 10 to 20 wt % polydextrose; c) 0.01 to 5 wt % cellulose derivative or 1 to 20 wt % glycerol; d) 0 to 1 wt % intensive sweetener; e) 4 to 20.99 wt % water; and f) 0 to 1 wt % conventional auxiliary substances. The invention further concerns a process for preparing such a sugar-free fondant, in which: a) the lactitol, polydextrose, cellulose derivative and/or glycerol and, optionally, the auxiliary substances 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) the mixture is cooled to 35 to 60 DEG C whilst being stirred slowly; d) the mixture is rapidly stirred again, optionally seed crystals, water and/or intensive sweetener being added before or during stirring; and e) the vessel is emptied. |
