| 摘要 |
Confectionary prods. contain a sweetener comprising 50-93 wt. % maltitol or xylitol in the form of crystals smaller than 60 microns. The prods. are produced by: (A) cooking an aq. soln. contg. at least 75% of the sweetener, adding seed crystals of maltitol or xylitol in an amt. of 0.1-25%, working the mixt. to effect crystallisation and opt. aeration, and shaping and packaging the prod. or (B) mixing seed crystals of maltitol or xylitol at 45-90 degrees C. with the rest of the sweetener in the form of a conc. syrup, working the mixt. to effect crystallisation and opt. aeration, and shaping and packaging the prod.
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