CN1113115A - Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar - Google Patents
Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar Download PDFInfo
- Publication number
- CN1113115A CN1113115A CN 94106334 CN94106334A CN1113115A CN 1113115 A CN1113115 A CN 1113115A CN 94106334 CN94106334 CN 94106334 CN 94106334 A CN94106334 A CN 94106334A CN 1113115 A CN1113115 A CN 1113115A
- Authority
- CN
- China
- Prior art keywords
- sugar
- low
- caloric
- value
- sweets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention relates to a method which produces low-caloric sugarless sweet stuff not using sugars and is applicable to industrial production. Said invention uses the low-caloric hydrogenated glucidtemns (for example maltitol), and boils that to about 150 deg.C to make the invented sugarless low-caloric sweet stuff. Said sweet stuff is characterized by that its sweet taste is pure and mild, caloric value is low and it doesn't contain cane sugar. It can prevent dental caries, and also can be used as edible food for diabetic, obesity patient and angiocardiopathy patient.
Description
The present invention relates to a kind of method of utilizing low-calorie hydrogenation amylum hydrolysate of the sugar (for example maltitol) to produce no sucrose low heat value candy (for example toffee, albumen praline etc.).
Produced candy in the past, and mainly adopted the sucrose manufacturing, and the calorific value of the candy that its calorific value of xylitol candy that does not have sucrose is also made with sucrose is suitable.Task of the present invention is that a kind of method of making no sucrose low heat value candy without carbohydrate will be provided.Its production technology is easy, and the candy sweet taste of being produced is pure soft, and calorific value reduction amount is 95% of a heat that sucrose produces, that is to say, because the heat of low-calorie hydrogenation amylum hydrolysate of the sugar only is 5% of a sucrose, the calorific value of the candy that produces reduces greatly.
The technology of making candy with the manufacturing process and the sucrose of low-calorie hydrogenation amylum hydrolysate of the sugar making candy is suitable substantially.The temperature that boils of low-calorie hydrogenation amylum hydrolysate of the sugar is 150 ℃.
With the candy that method of the present invention is made, be a kind of good health food not only to general eater, can avoid eating that sucrose is excessive that human body is worked the mischief, but caries prevention again, and can be the diabetic, and the obesity patient, cardiovascular patient provides delicious sweet food.
Claims (1)
- With carbohydrates such as low-calorie hydrogenation amylum hydrolysate of the sugar (for example maltitol) place of sucrose, endure to about 150 ℃, make no sucrose low heat value candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94106334 CN1113115A (en) | 1994-06-10 | 1994-06-10 | Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94106334 CN1113115A (en) | 1994-06-10 | 1994-06-10 | Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1113115A true CN1113115A (en) | 1995-12-13 |
Family
ID=5032483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94106334 Pending CN1113115A (en) | 1994-06-10 | 1994-06-10 | Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1113115A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100382716C (en) * | 2005-08-12 | 2008-04-23 | 华南理工大学 | Process for preparing center sweets |
| CN107136282A (en) * | 2017-05-16 | 2017-09-08 | 安徽赛瑞生物科技有限公司 | One kind is without healthy nougat of sucrose and preparation method thereof |
-
1994
- 1994-06-10 CN CN 94106334 patent/CN1113115A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100382716C (en) * | 2005-08-12 | 2008-04-23 | 华南理工大学 | Process for preparing center sweets |
| CN107136282A (en) * | 2017-05-16 | 2017-09-08 | 安徽赛瑞生物科技有限公司 | One kind is without healthy nougat of sucrose and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0599830B1 (en) | Reduced calorie chocolate compositions | |
| US5017400A (en) | Non-cariogenic sweetener | |
| WO1998004156A1 (en) | Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications | |
| Alonso et al. | Functional replacements for sugars in foods | |
| EP1565061A2 (en) | Reduced calorie confectionery compositions | |
| US11241022B2 (en) | Short texture caramel | |
| CN102159089B (en) | Confectionery product | |
| AU765562C (en) | Dietetic chocolate composition | |
| US5585480A (en) | Hydrogenated fructooligosaccharides | |
| Grembecka | Sugar alcohols as sugar substitutes in food industry | |
| CN113271794A (en) | Natural sweetened flavor compositions | |
| KR20050107774A (en) | New use of polydextrose in edible products, edible products containing polydextrose and process for including polydextrose in edible products | |
| Saulo | Sugars and sweeteners in foods | |
| Kearsley et al. | Maltitol powder | |
| CN102475180A (en) | Low-calorie functionality leisure food rich in high fibre | |
| CN1113115A (en) | Method for preparation of low caloric-value cane-sugar-less sweets without adding sugar | |
| CA2986757A1 (en) | Low calorie food compositions | |
| US6090429A (en) | Process for the manufacture of a lactitol syrup | |
| JPH10150934A (en) | Hardly digestible reduced starch syrup and food formed by using the same | |
| US20050249843A1 (en) | Low carbohydrate caramel corn composition | |
| RU2254029C2 (en) | Diet law-energy chocolate composition | |
| Le Bot et al. | Polyols from starch | |
| RU2795056C1 (en) | Method for producing diet chocolate | |
| JPH0284142A (en) | Lactitol-containing jams | |
| Mesters | Lactitol Bulk Sweetener for Sugar Free and Reduced Calories Hard Candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |