Erythritol and Sugar-free Candies

Excessive intake of carbohydrates and calories from the diet often brings certain diseases to people. Such as dental caries, diabetes, rheumatic diseases and cardiovascular diseases. With the popularization of science, people are paying more and more attention to the health and nutrition balance of food, and the importance of diet for human health has attracted much attention. Low-fat, low-sugar or no-fat, no-sugar and low-calorie functional foods have appeared on the market, and they are also used in candy production. Without exception, sugar-free candies have been developed in recent years. It uses low-calorie sweeteners instead of sucrose and glucose used in traditional candy manufacturing to reduce the calories of the product, which is quite popular with consumers. Sugar alcohols are commonly used in low-calorie sweeteners. According to the information, the output of sugar-free candies in Europe, America and Japan is showing an upward trend year by year. Among them, gum candies and hard candies have developed rapidly. Take Japan as an example. Sugar-free gums (monosaccharides and disaccharides contained in the 10th chapter are less than 0.5g, excluding sugar alcohols). Sugar-free gum is about 2% of traditional gum in 1993. , Increased to 12% in 1995. It was 20% in 1997 and 36% in 1999, showing the rapid development. Sugar-free fruit hard candies accounted for 2% to 3% of traditional candies in 1995, 5% to 6% in 1997, and more than 10% in 1999, which is increasing year by year.

Although there are a lot of non-sugar sweeteners currently used in the manufacture of sugar-free candies, they have some shortcomings: ① The calorie reduction is not obvious. ②It may cause digestive system discomfort and use is restricted. ③The flavor is not as ideal. ④ Poor storage stability. ⑤The effect of product organization and incremental nature is not obvious. For this, Erythritol natural sweetener can solve these problems. Erythritol is a natural four-carbon sugar alcohol, which exists in many microorganisms, plants and animals + many foods also contain naturally occurring erythritol. Erythritol is said to be the first polyol to be produced in large quantities using certain yeasts or molds using biotechnology.

Using erythritol to make sugar-free candies due to the special nutrition, functional properties, physical and chemical properties of erythritol, it has been used in the manufacture of sugar-free candies abroad. The use of erythritol in candies can reduce the calories of the product; for example, it can be used to replace traditional sweeteners in gum p, which can reduce calories by about 85%, and in chocolate, it can reduce calories by about 30%. Erythritol is used to replace granulated sugar in candy formulations. In addition to significantly reducing calories, it can also improve the digestion tolerance of low-calorie candies, while improving product flavor, tissue and storage stability: powerful sweeteners such as Ah Spartame and Acesulfame are very sweet due to their high sweetness. The amount used in food manufacturing is very small, and it cannot have an incremental property. When erythritol is used with them, this situation can be changed, and at the same time, it can give a flavor very similar to sugar.