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Novel sugar-free candy product

A kind of candy, a new type of technology, applied in the field of functional sweetener sugar alcohol, erythritol to prepare new sugar-free candies, can solve the problems of vitreous turbidity, brittleness and other problems

Inactive Publication Date: 2012-04-18
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, adding erythritol as the only sweetener to produce sugar-free candies is prone to brittleness after pouring and the vitreous is cloudy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: Sugar-Free Fudge

[0012] Formula A: erythritol 20-30%, liquid maltitol 60-80%, gelatin 1-10%, citric acid, essence, coloring amount

[0013] B preparation method:

[0014] (1) Gelatin pretreatment Mix and soak gelatin and water at a ratio of 10:20, dissolve gelatin at 40°C, and cool for later use.

[0015] (2) Mixing and heating Erythritol and maltitol are mixed and heated to make them evenly mixed.

[0016] (3) Boil the sugar under normal pressure. Stir continuously during the sugar boiling process. The temperature of the sugar boiling reaches 140°C. Control the temperature not to rise. Use a stirring stick to dip the syrup and observe the concentration. When the syrup flows down the stick, it becomes fine short sugar. The strip is not easy to break.

[0017] (4) Blending When the sugar liquid is cooled to about 90°C, appropriate amount of spices and sour agents can be added dropwise and blended evenly.

[0018] (5) Pouring and forming The prepared suga...

Embodiment 2

[0022] Example 2: Sugar-free toffee

[0023] Formula A: Erythritol (Bao Ling Bao Biological Co., Ltd.) 25%, maltitol (Bao Ling Bao Biological Co., Ltd.) 58.3%, cream (commercially available) 12.5%, gelatin 5%-6%, flavor amount .

[0024] B preparation method:

[0025] (1) Gelatin pretreatment Mix and soak gelatin and water at a ratio of 10:20, dissolve gelatin at 40°C, and cool for later use.

[0026] (2) Mixing and heating Erythritol and maltitol are mixed and heated to make them evenly mixed.

[0027] (3) Boil sugar under normal pressure, heat and stir to boil sugar, control the temperature below 140°C, use a stirring stick to dip the syrup, observe the concentration, when the syrup flows down the stick, it becomes thin and short sticks that are not easy to break, boil the sugar Finish.

[0028] (4) Blending When the sugar solution is cooled to below 90°C, add appropriate amount of spices and cream, and blend evenly.

[0029] (5) Pouring and forming The prepared sugar l...

Embodiment 3

[0033] Example 3: Sugar-Free Cocoa Toffee

[0034] Formula A: 25% erythritol, 58.3% maltitol, 12.5% ​​butter (commercially available), 2%-3% natural cocoa powder, 5%-6% gelatin, appropriate amount of essence.

[0035] B preparation method:

[0036] (1) Gelatin pretreatment Mix and soak gelatin and water at a ratio of 10:20, dissolve gelatin at 40°C, and cool for later use.

[0037] (2) Mixing and heating Erythritol and maltitol are mixed and heated to make them evenly mixed.

[0038] (3) Boil sugar under normal pressure and keep the temperature below 140°C. Stir constantly during the sugar cooking process. Use a stirring stick to dip the syrup and observe the concentration. When the syrup flows down the stick, it will become thin and short sticks that are not easy to break. So far, the sugar boil is over.

[0039] (4) Blending After the sugar solution is cooled to below 90°C, add appropriate amount of spices, cocoa powder and cream, and blend evenly.

[0040] (5) Pouring a...

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PUM

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Abstract

The invention relates to a novel sugar-free candy product. The candy product is characterized by being prepared by compounding a low calorie sweet substance erythritol and liquid maltitol and from key steps of dissolving, boiling sugar, blending and moulding into a high-grade sugar-free soft sweet product and a sugar-free hard candy product. The product has cool and refreshing mouthfeel and functional characteristics of low calorie, large tolerance amount, carious tooth proofness and suitability for diabetic patients.

Description

technical field [0001] The invention relates to a new type of sugar-free candy, specifically a functional sweetener sugar alcohol, especially a compound of erythritol and liquid maltitol instead of traditional sweeteners such as sucrose and glucose, and invents a new type of erythritol preparation The sugar-free candy approach. Background technique [0002] With the improvement of consumers' demand for health and nutrition, candy, as a snack food that brings people pleasure, is also developing in the direction of sugar-free and low-calorie functional food. The sugar-free candy developed on the market uses low-calorie sweeteners Flavoring agents mainly include oligosaccharides and polysaccharide alcohols to replace sucrose and glucose used in traditional candy manufacturing, which reduces the calories of the product and is very popular among consumers. The non-sugar sweeteners currently used in the manufacture of sugar-free candies are mainly xylitol and sorbitol, but they h...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/42
Inventor 刘宗利王乃强袁卫涛向光明滕慧
Owner BAOLINGBAO BIOLOGY
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