Research on the Application Properties of Allulose,Isomalt and Maltitol in Candy
This study selected three functional sugars,namely aloketose,isomaltulose,maltitol,and sucrose,to make soft and hard candies according to the formula,compare from the aspects of finished product status,texture,moisture absorption,sensory evaluation,etc.The experimental results indicate that,compared to candy made from sucrose,candy made with allulose has a comfortable and odorless taste,soft candy has more chewiness,hard candy has a brighter color;candies made with isomaltulose have a higher surface smoothness,and the hardening speed is fast,higher molding degree;candies made from maltitol have a pure sweet taste,lighter color,lower hardness,and higher elasticity.
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