PROCESS FOR PRODUCTION OF LIQUID-PROPELLENT SWEETS WITH REDUCED SUGAR CONTENT

摘要

The sugar content of alcohol contg. or alcohol free liq. centre sweets is reduced by admixing the sugar syrup forming the outer shell with 1-3 wt.% of fine pptd. chalk. The thickness of this shell can be reduced due to the mechanical strengthening effect of the admixture. A min. of 20% wt. redn. of sugar is achieved. - The sugar syrup contains 58% sugar syrup prepd. at 80 deg. C and cast into moulds at 40 deg. C.. The alcoholic vehicle may be added to the syrup at 40-50 deg. C, minimising in consequence evpn. losses