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Selecting the right polyol or sugar alcohol for hard candy is crucial for obtaining premium products which are stable throughout shelf-life and visually attractive – and of course taste as close to the original hard candy. So which sweetener are perfect for formulation of sugar-free hard candy?
ISOMALT is an excellent bulk sweetener in sugar-free hard candy, replacing sucrose/glucose syrup completely with minor process changes.
ISOMALT is a naturally sourched sugar replacer made from pure beet sugar. It is 100% sugar-free and even helps to prevent tooth decay. In addition it is very low glycaemic hardly affecting blood sugar and insulin levels.
ISOMALT has an organoleptic profile very similar to sugar. It has no cooling effect. When combined to high-intensity sweetners, it can generate a synergistic sweetness profile without producing any bad taste or aftertaste. Its mild sweetness brings better flavour release in e.g. delicate fruit flavours.
Hard boiled candy formulated with isomalt has unrivaled shelf-life stability due to very low hygroscopicity. At room temperature and relatively high humidity levels, isomalt practically absorbs no moisture. This reduces stickiness and ensures longer shelf-life. It is therefore not necessary to wrap hard boiled candies with ISOMALT individually. The sustained solubility of ISOMALT hard boiled candies leads to prolonged oral dissolution – i.e. they last longer in the mouth.
ISOMALT creates visually attractive, transparent hard candies. The brilliant appearance make colours stand out and the crystal clear appearance is maintained throughout shelf-life.
Contrary to other polyols, ISOMALT contributes to excellent colour brilliance of coatings of e.g. sugar-free chewing gum and chewy candies, and what’s more it can be applied in a single syrup process.
ISOMALT is also well-suited for sugar-free deposited/moulded hard candy manufacturing showing excellent moulding properties without tailing, less air bubbles, high transparency, and smooth surfaces.
Flavour the sugar-free hard candies with natural flavours made from selected raw materials and last-generation techniques to guarantee a natural, pleasing and satisfying taste. Flavour examples: fruit flavouring, creamy and mellow flavourings such as hazelnut, chocolate, coffee, cappuccino, cream and toffee, and butter flavours.
Isomalt, E953
ISOMALT is the number one sugar replacer worldwide in hard candies.
It made by a two-stage production process: i) an enzymatic sucrose treatment and ii) hydrogenation. The resulting molecule, ISOMALT has a sweeting profile almost equal to sucrose, but with half the calories.
Sugar-free hard candy
|
INGREDIENTS |
TEST RECIPE % w/w |
|
ISOMALT |
75
|
|
Water |
25
|
|
Minor ingredients (e.g. acid, flavour, colour, intensive sweetener) |
q.s.
|
Michael Telsing
Area Sales Manager
+45 40 73 84 41
mt@alsiano.com
