| 摘要 |
Xylitol-containing hard caramels are produced by adding xylitol powder having a mean particle size of 40-150 mu to a xylitol melt at a temperature of at most the melting point of xylitol, and pouring the resulting mass into moulds and allowing it to solidify. In this manner, compact, non-crumbly hard caramels are obtained. |
