Today’s confectionery and chocolate market has also been extended from the early use of sucrose as the basic raw material to the use of new low-sugar and low-heat sugar base as the raw material for the transformation of the product extension, in recent years, the functional sugar products in the market has been speculated in full swing, has become the hot spot of the consumption of today’s international confectionery market and the focus of the development of the market has great potential.

However, not all low heat and low sugar type sugar base can replace sucrose for the production of candy and chocolate, the use of new raw materials must be able to replace sucrose from the point of view of taste and physicochemistry, but also must be beneficial to human health.

After a long period of practical research has proved that the new functional raw material erythritol fully meets the requirements, the taste of erythritol and sucrose, without the need to add another aspartame or saccharin and other powerful sweeteners, made of erythritol candies than other “non-sucrose” candies have a refreshingly cool taste, its sweetness is pure, no bad aftertaste; and erythritol and other sugar alcohols can be used together to increase the amount of tolerance in order to reduce the risk of unilateral use. Erythritol and other sugar alcohols can be used together to increase tolerance and reduce the risk of unilateral use. It is preferable to use high purity crystalline powdered erythritol in confectionery chocolate to obtain better quality and taste.

Fudge and chocolate

Erythritol produces a wide range of good quality confectionery products with the same texture and shelf life as traditional products. As erythritol is easy to crush and does not absorb moisture, the various kinds of confectionery produced even in high humidity storage conditions still have very good storage stability, and at the same time, it is very favorable to the health of the teeth, and will not lead to dental caries.

① microbiological test concluded that most of the good quality of soft candy crystals should be between 5 ~ 10μm, with pure erythritol production of soft candy to produce a high degree of crystallinity, but with the addition of less than 40% of erythritol and concentration of 75% of the combination of maltitol liquids can be a good control of the degree of crystallinity.

② The use of erythritol in mint-type fudge can help to obtain a good cool taste.

(iii) Cough syrups are generally made by mixing a variety of fine sugars and adding water to form a doughy, strong binder, which is then dried and pressed into an icing-sugar-based product.

Polyhydroxy compounds such as erythritol, maltitol, isomaltitol and lactitol added to cough syrup can be obtained low calorific value, anti-caries products. A mixture of erythritol, lactitol and crystalline maltitol can be used to replace the traditional raw material of sucrose in the production of cough syrup. In addition to the low calorie and cooling effect, erythritol has a good texture and non-hygroscopicity which is not available in lactitol and crystalline maltitol.

④ Adding erythritol to icing sugar as a filler can bring a good cooling effect to the icing sugar. Moreover, the fast crystallization speed of erythritol makes it possible to make icing sugar quickly and conveniently in an anhydrous environment, and such icing sugar can have a good shelf life in a dry and unpackaged environment.

Fontenoy Sugar

Erythritol is the only sweetener of all polyols that can be used in the production of sugar-free Fontenoy, usually in combination with Maltidex 100 in liquid form.

With this method, we can obtain sugar-free Fontenoy with different textures simply by controlling the churning time and operating temperature.

This product not only has a pleasantly cool taste but also a pleasing appearance, as well as a good consistency and good storage resistance.

Fontenoy made from erythritol ingredients has a good stability due to low residual moisture content and water activity. The product can reduce calories by about 65%.

Chewing gum

Chewing gum is a blend of fine crystals of sugar and edible gum. Erythritol is easy to microcrush, low hygroscopicity is suitable for chewing gum as a sweetener, and this chewing gum in the mouth cool, low-calorie, non-caries, can be used in the manufacture of “good teeth” chewing gum.

Most of the low-sugar chewing gum products with the increase in time will slowly become hard and brittle, if alcohol and erythritol to replace some of the low-sugar raw materials will get a longer shelf life, and the chewing gum will have good flexibility and softness.

In the chewing gum coating, the best coating is generally used 40% of erythritol and other hydroxyl compounds used together, such as sorbitol and maltitol. Not only can we get high moisture absorption resistance, cool taste, and better chewability and scaffolding than xylitol, while the coating with erythritol can shorten the crystallization time by 30%.

Chocolate

Erythritol has good thermal stability, low hygroscopicity, can be operated in the environment above 80 ℃ thus shortening the processing time, at the same time, due to the use of erythritol in the production process of chocolate heating temperature than the traditional high, which is conducive to the promotion of flavor generation.

Erythritol can easily replace sucrose in the product so that the chocolate energy reduction of 34%, no other sugar alcohols can provide such a reduction in energy value, and gives the product a cool taste and non-cariogenic characteristics. Due to the low hygroscopicity of erythritol, it helps to overcome the frosting phenomenon of chocolate made with other sugars.

Erythritol has good thermal stability, low hygroscopicity, can be operated in the environment above 80 ℃ to shorten the processing time, at the same time due to the use of erythritol in the production process of chocolate heating temperature than the traditional high, which is conducive to the advancement of flavor generation.

Precautions

Due to the small solubility of erythritol, high crystallinity, to meet the general needs of food processing, but in the high concentration of jam, jelly foods and crystalline precipitation of food systems, must be mixed with other sugars or sugar alcohols. At the same time, its high crystallinity will also improve the hardness of the product, must be based on the needs of erythritol with different characteristics of other sugar raw materials used in conjunction with both adjusted hardness and sweetness of the product, but also enriched the taste of the product.