Properties Candy lollipops

Candy lollipops or lollipops are familiar to each of us since childhood. We think that many people cooked sugar cockerels on a stick at home. Hard candy is an incredibly easy-to-make type of confection made from sugar, corn syrup, or molasses that is boiled and flavored, then poured into special molds, often with a stick.

Currently, there is an unprecedented variety of lollipops. There are the following most popular types of sweet delicacies: sweets, lollipops, caramel lollipops in paper wrapping, for example, "Barberry". Montpensier or soft candies with a pronounced fruity and herbal aroma, stick candies or sweets of a long and oblong shape. In addition to sweet, there are candy candies with licorice or salty taste.

Lollipops are used not only as a pleasant addition to tea drinking or as a favorite children's treat. In medicine, they often use medicinal cough drops or fortifying vitamin sweets. Lollipops are often used as a "distracting" product. The fact is that the process of resorption of goodies makes our brain fully concentrate on this action.

Therefore, lollipops are often offered in especially nervous situations, for example, on an airplane or other form of transport. It is the way sugar candy is eaten, not the composition of the lollipops, that helps smokers cope with the urge to smoke. The composition of lozenges includes such simple ingredients as sugar and water. This is a classic delicacy recipe.

Composition of lollipops

There are endless variations on the composition of the product. With a change in the main ingredients, the taste, consumer parameters of the confectionery product, as well as the calorie content of candies, change. The average calorie content of lollipops is at the level of 377 Kcal. In addition to high calorie content, the composition of the product is high in carbohydrates.

At home, you can make a lighter and more dietary product. And most importantly, homemade lollipops will be made without the use of stabilizers, flavors and flavor enhancers, which are so often used by confectionery manufacturers. In addition to sugar, you can add milk, honey, chocolate, caramel, maple syrup or other fruit syrups to candies.

The history of lollipops is rooted deep in the times of development and formation of mankind. Even ancient people invented the first lollipops, though they were of natural origin. To collect honey, sticks were used so as not to lose a drop of medicinal delicacy, people carefully licked the tool for extracting honey. In ancient China, Egypt and in the Arab states, there were candy candies of a modern look.

Until the middle of the last century, candy lollipops were considered souvenir and piece goods, which were made by hand. The unprecedented demand for candy after the Second World War forced confectionery manufacturers to expand their product range. Unfortunately, as is often the case in industrial production, sweetness has lost most of its distinctive characteristics.

Harm of lollipops

Nowadays, more and more doctors are talking about the dangers of lollipops, which makes parents think a hundred times before buying their child's favorite delicacy of a bright cockerel on a stick. What is most sad, it is children who suffer the most from the harm of candy. Modern manufacturers do not really care about the composition of food, they are full of profitability and cost reduction.

Meanwhile, in the production of lollipops, not only harmful chemical compounds are used, but also deadly dyes, which give a rich and bright color to lollipops. And at the same time provoke the development of severe forms of diseases. Therefore, it is better to cook a delicious treat at home with your child. We promise you will have fun and sweet!

candy lollipops- a sweet treat that reminds us of childhood. Almost every one of us in childhood always had caramel in the house, for example, Mint, Barberry or Flying. Many regularly tried to beg their parents for a sweet treat on a stick, which could be in the form of a cockerel, a squirrel, or a fruit. Today, the range of lollipops is much larger, but many try to cook them at home to ensure the naturalness of the composition.

It is interesting! The history of lollipops began in ancient times, when humanity was just beginning its formation. Even back then, people were making candy. Their difference from modern ones is the natural composition. Already in ancient China and in ancient Egypt, the production of sweets began, which were similar to modern ones. Until the middle of the 20th century, lollipops were a real delicacy, which was made by hand in single copies.

Variety of lollipops

A variety of lollipops today allows everyone to choose the sweetness to their liking. Even 10-15 years ago, the favorite delicacy of many children in the world was lollipop. The manufacturer surprised with incredible tastes. And in some types of chupa-chups, chewing gum was even hidden inside. It was the most difficult thing to beg them from their parents, but meanwhile they were called elite.

Both earlier and now, the most popular form of lollipops are caramels on a stick.. Such a delicacy can have absolutely any form. Today, even special molds are sold that allow you to make lollipops at home.

Ordinary sucking candies are also distinguished, for example, "Barberry". In some types, there may be jam, juice, pop and other fillers inside. This improves the taste of the product.

Pencil lollipops are very popular (especially in Germany and the USA). They have the shape of an elongated stick, which is presented in different colors or combinations. In Germany, there are also licorice sticks, which are savory. Oddly enough, children love them very much.

Sweet desserts can bring not only pleasure, but also benefits. For example, caramel lozenges can be used as a cough or sore throat remedy. Other types of candy are even used as breath fresheners, usually minty or eucalyptus flavored.

Caramels are ubiquitous today. They help to quickly part with extra pounds, because they can distract from the feeling of hunger. Also, lollipops are actively used in the fight against smoking, distract from the manifestations of air or sea sickness, and also simply soothe.

It is not easy to find a delicacy made from natural ingredients. A significant part of the products in stores is made from low-quality raw materials, and contains a large percentage of additives, flavors and food colors.

Benefit

The benefit of lollipops in the first place is that they are able to cheer up. This can be achieved due to the presence of simple sugars in the composition of sweets. It is they who lead to the fact that the body begins to produce and release a significant amount of serotonin (a hormone that can give joy) into the blood. As a result, a person's mood rises.

In addition, sugars are a good source of energy. Of course, a little candy won't energize us enough to run a five-kilometer marathon. But it may well increase brain activity somewhat in order to cope with the task faster and more efficiently. All lollipops have a bright taste and smell. Therefore, it is possible to freshen the breath, albeit for a short period of time.

Homemade hard candies are often made from fruit syrups. Components of juices enter the body, albeit in limited quantities.

It is interesting! There are also unsweetened candies. In Europe, licorice delicacies are especially popular. And in some tropical countries, tropical beetle larvae are added to candies, replacing chewing gum. Due to the fact that sweets are unsweetened, they are also more useful.

Harm

Lollipops also have harm. The main one is a significant amount of sugar. This is especially noticeable due to the fact that there are usually no or very few other components. Sugar harms the teeth, especially the negative impact is on children and the elderly. In a child, the tooth enamel has not yet fully formed, and in an elderly person, it has already become thinner and has even begun to collapse. The negative effect of sugar on the teeth can be explained by the fact that it is able to accumulate in the tooth cavities and between the gums. Such residues are very fond of bacteria. As a result, these organisms release various metabolic products, including acids that can destroy teeth.

Sugar has a negative effect on metabolic processes in the body. They manifest themselves differently in all people. For example, children can often experience an allergic reaction or itchy skin. In adolescence, the problem often manifests itself in severe acne or rashes. Adults may experience hair or skin problems. The most severe manifestation is the development of diabetes mellitus.

The sugars contained in the treats disrupt metabolic processes and can even lead to overweight, including obesity. Of course, this can only happen with the underdose of such delicacies.

In addition, many lollipops contain a variety of synthetic additives or a variety of concentrates. For example, everyone's favorite sweets monpasier have proven themselves on the positive side due to the fact that they were made on the basis of fruit syrups. And now they contain sugars, flavorings and dyes. However, many additives are harmless and do not harm the body.

It is important to understand that the negative effect is observed only when lollipops are thoughtlessly consumed in large quantities. But with dosed use, sweets will be very useful.

Sweets for weight loss

Sweets for weight loss - delicacies without additives and with a minimum sugar content. They can help in shedding extra pounds. Admirers of this method prove the benefits of such lozenges by the fact that they are able to dull the feeling of hunger.

Of course, you can not eat sweets in unlimited quantities, since they still contain a lot of sugar. In general, lollipops are good only as they were originally planned - as a single joy per week or month. In this case, sweets will help to cheer up and will not have a negative effect on the body.

Cooking lollipops

Making lollipops at home is quite simple. You need to choose the right recipe and start the creative process. Remember that you can purchase a variety of molds that will make lollipops not only tasty, but also beautiful.

simple treats

Simple delicacies involve cooking according to a classic recipe. It contains citric acid (it can be replaced with acetic acid), sugar and water. Of course, this composition can be changed and expanded at your discretion, but the basis will always be sugar and water.

The cooking process involves the following steps:

• mix the ingredients in an enamel bowl;
• heat the container in water until the sugar dissolves;
• constantly stir the product, gradually reducing the heat;
• leave the product to languish until it acquires a golden hue;
• lollipops are almost ready if, by dropping a little syrup on a saucer, you will see how it begins to harden;
• pour the syrup into molds that are pre-oiled;
• insert sticks or toothpicks;
• cool the sweets and remove them from the mold.

Mint sweets

Mint candies are in special demand, and they are prepared quite simply. In advance, you need to prepare mint essence (it will take only 4-5 drops) and green food coloring (so that the sweets get a beautiful color). This recipe also calls for cream and egg whites..

The cooking algorithm is as follows:

• mix the ingredients in a heavy-walled saucepan;
• heat the container over a fire, stirring to prevent burning;
• reduce the heat and continue to stir the mass until it begins to thicken;
• remove the product from the stove and let it cool slightly;
• form mint balls by hand and place on parchment paper to dry completely.

Without molds

You can also make lollipops without molds. It's simple enough. By the way, you can take starch, red wine and granulated sugar for such candies. The result is a very tasty delicacy, which does not contain alcohol (it all evaporates).

The cooking process involves the following:

• the wine must be evaporated for 30 minutes over low heat (the volume of wine should decrease by about three times);
• then the product is cooled to become a temperature room;
• add the rest of the products to the composition and mix thoroughly;
• now the syrup is again heated on fire so that the sugar dissolves;
• after the product has cooled down a bit, you need to lay out portions on parchment paper;
• put toothpicks in the center of the lollipops;
• until completely hardened, the product is sent to the refrigerator.

It is important! If desired, you can also make liquid syrup. It is then poured into large tablespoons and placed in toothpicks syrup. Next, the product is cooled.

Sugar Free Lollipops

Sugar-free lollipops can be made at home. It is replaced with honey or fruit syrup. The cooking algorithm is simple:

• honey must be mixed with water, put on fire and bring to a boil;
• melted butter and fruit syrup are poured into the composition;
• the resulting mass must be cooked over low heat until it decreases by about half;
• now it remains to pour the product into molds and cool in the cold.

Honey caramels

Honey candies are an amazing delicacy for those with a sweet tooth. You can add sour cream and butter to the composition to make the caramels very tender. You can also add chopped nuts to make the sweets even tastier.

Preparation involves the following steps:

• all products (except nuts and butter) must be mixed together and put on a slow fire;
• when the sugar melts, you need to add butter;
• cooking continues until the product thickens;
• it remains to remove the dense mass (it should be dark) from the stove, sprinkle with nuts and pour into molds that are pre-oiled;
• when the caramels harden, they need to be removed from the molds.

Milk caramels

Milk caramels are a delicious product that will surprise all lovers of sweets. As part of such a delicacy - sour cream (it can be replaced with milk), sugar, honey, citric acid and chocolate. First you need to mix all the ingredients and put on fire. They should simmer over low heat until a thick syrup is obtained.

Now the sweets need to be put into molds that are pre-oiled and sent to the refrigerator to harden. The result is a sweet treat that everyone will love.

Domestic cockerels

Homemade cockerels are made from two bases - hard or soft caramel. To create hard caramel, you only need granulated sugar. Cooking involves the following steps:

• pour granulated sugar into a dry frying pan that is preheated (4-6 tablespoons are enough for a small frying pan, and 8-10 for a large one);
• stir the sugar until it is completely dissolved;
• when you get a viscous caramel-colored syrup, it can be removed from the stove and poured into molds.

To create soft caramel, you need to take water, sugar and cream. First you need to heat up a thick-walled stewpan. Sugar is poured there and water is poured. Bring the mixture to a boil, reduce heat and simmer for three minutes. Constantly stirring. After that, the product can be removed from the oven, add sour cream, stir well and heat to dissolve. On this, the mass is ready, it remains to remove it from the stove and pour it into molds.

fruit candies

Fruit candy is one of the healthiest lollipop options. In their basis, in addition to sugar, freshly squeezed juice. You can take any depending on your own preferences. By the way, natural juices can color candies in strawberry, raspberry or cherry colors..

Cooking is similar to the above recipes. You need to combine the ingredients together and cook over low heat, stirring constantly. Finally, you can add vanilla or cinnamon, and then pour the product into molds and leave to solidify.

Colored sweets

Colored sweets are made by adding food coloring. To do this, water is replaced with a dye. By the way, they can be replaced with improvised products:

• coffee will give a beautiful brown color;
• red wine will make the candy red;
• fruit juices from red foods (raspberries, cherries, pomegranates) will make sweets bright;
• kiwi juice or mint tincture will give sweets a green tint;
• lemon and orange juices will turn the product yellow or orange;
• adding sour cream, cream and milk, you can lighten the color of the sweets, make it more tender.

You can also create real candy masterpieces by adding nuts, coconut flakes, grated chocolate to the finished syrup before pouring into molds. And you can pour the syrup in the form of a spiral, getting bizarre lollipops.

coffee

Coffee lozenges will appeal to connoisseurs of this drink. And for children, coffee can be replaced with cocoa. The cooking algorithm is similar to the basic recipe. The result is a delicacy with a delicate taste.

ginger

Ginger treats can boost immunity, and they are easy to prepare, tasty and healthy. A little grated ginger, dry lemongrass and lemon juice are added to the basic recipe.

Cooking involves the following steps:

• lemongrass and ginger should be poured with water (the mixture should be slightly covered);
• the container must be put on the stove and brought to a boil;
• after that, she needs to let it brew for 15 minutes;
• the finished mass is decanted;
• the resulting syrup is mixed with other ingredients and simmered for 20-25 minutes;
• after that, the product must be removed from the stove, allowed to cool and poured into molds.

Mints for cough

Cough mints are delicious. They contain ginger, cinnamon, dry mint leaves and chamomile. You also need to add honey and boiling water. First you need to pour the seasonings and herbs with boiling water. After that, the solution is boiled on fire for 10 minutes. Next, the solution should be infused for 30-40 minutes, after which it can be filtered. Add honey to the resulting liquid and continue cooking over low heat until the syrup thickens.

If desired, before removing from heat, you can add 3-5 drops of essential oil (for example, eucalyptus or mint). This completes the cooking. You can remove the syrup from the stove and pour into molds.

Lemon honey lozenges for sore throats

Honey-lemon lollipops for sore throats are made from honey, butter and essential oils of cloves, sage, rosemary, lemon and eucalyptus (they are added in three drops).

Honey should be put in a container and boil for 15-20 minutes over low heat, stirring constantly. Next, melted butter and essential oils are poured into the syrup, mixed well and poured into molds..

Without cooking

Without cooking, candies are obtained from coconut oil with the addition of honey. The components are taken at room temperature, mixed together and whipped with a mixer. You can add cinnamon or essential oils to them. It remains only to put the caramels in molds and wait until they harden.

Worth knowing

Worth knowing:

1. If you add 3-5 tablespoons of hot water to the syrup, the caramel will turn out to be more voluminous and transparent (remember that this will form a bubble in the syrup that needs to be caught and eliminated).
2. Add some lemon juice while heating to get rid of lumps.
3. Add a couple of drops of citrus juice or cognac when the syrup is out of the oven to spice up the candies.
4. Keep the lollipops in the refrigerator for up to a week, sprinkled with powdered sugar.
5. If there are no molds, you can pour the syrup directly onto a baking sheet by inserting a stick. You will get thin crispy candies.

Homemade lollipops are a delicious treat that both adults and children love. There are a huge number of recipes. It remains only to choose the most preferable for yourself and start cooking.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Candy caramel does not belong to quickly perishable products. It retains all its qualities well at temperatures up to 24C for one year.

Caramel has no value in the human diet. This type of product can be consumed both independently and by adding it to the preparation of other drinks and products.

Calorie candy caramel

The calorie content of candy caramel is 362 kcal per 100 grams of product.

The composition and useful properties of candy caramel

Candy caramel is produced from sugar, having previously boiled it. For mass density, starch syrup or invert syrup is added to sugar. The density of caramel directly depends on the melting point of the components. The higher the melting point, the denser and darker the final product. Food coloring and flavoring are used to change the color and taste of candy caramel. Hard candy can be made from fructose and sorbitol.

The composition of caramel candy confectioners includes eucalyptus or menthol oil. This type of candy cane can be found in pharmacies as a means to eliminate sore throat and relieve pain in respiratory diseases (kalorizator). Candy caramel does not contain any fats or proteins, it is a completely carbohydrate product. Due to the high sugar content, candy caramel has a high nutritional value.

Both children and adults just love desserts. Most often, candies of various types act as sweets. However, the life of a sweet tooth is not so happy. Of course, on the one hand, high-quality chocolates are indeed excellent antidepressants, thanks to which the mood quickly rises. Do not forget about the dangers of sweets. Any sweets can harm the human body, especially if consumed in large quantities. Even an adult can develop an allergy to certain sweets if he eats them uncontrollably.

Experts do not recommend eating cheap sweets. But even if a person buys exclusively high-quality sweets, then no more than 50 g of foods containing sugar can be eaten per day. At the same time, it is recommended to consume sweets after meals.

The benefits of candy

As mentioned earlier, thanks to sweets, a person’s mood improves significantly. are the best praise and a pleasant surprise.

If we are talking about a dark chocolate dessert, then in this case a large amount of cocoa will be present in it. As you know, this component is able to stop inflammatory processes, and also perfectly neutralizes infections.

In addition, high-quality products contain healthy carbohydrates that help a person get the necessary energy for the whole day. Speaking about the benefits and harms of chocolate sweets, it is worth noting that their use has a positive effect on the hematopoietic function of the body of an adult and a child.

Harm of sweets

It all depends on what kind of sweets we are talking about. Lollipops and cheap "icicles" contain a huge amount of sugar. This component is a low molecular weight carbohydrate, which includes glucose, sucrose, fructose and other components. Every time a person sends another candy into the body, the sucrose that is present in it provokes the formation of lactic acid. Because of this, the natural acidic environment in the human mouth is disturbed.

Speaking about how harmful sweets are, it should be borne in mind that if a child eats sweets only after dinner, then the plaque remaining on the enamel after eating food can protect the teeth from the negative effects of sugar. But if children abuse sweets, it will damage tooth enamel anyway. Especially if the child requires sweets a few hours after eating or before dinner. In this case, the enamel is exposed, which is why even the strongest teeth will begin to suffer from caries and other problems.

In addition, sugar, which is contained in sweets, only plays up a person's appetite even more. Therefore, if you eat lollipops and other sweets every day, then there is a big risk of getting better. Also, the abuse of sweets can provoke the development of diabetes. High blood sugar causes the skin to age too quickly. Also, sweets are strictly forbidden to eat for those who suffer from atherosclerosis.

If sweets contain flavors and other artificial additives, then in this case they definitely cannot benefit the body. Be especially careful with toffee.

Contraindications

Very often, sweet candies are the main allergen for young children. It is because of this that they may develop diathesis. In addition, it is forbidden to eat such sweets for those who suffer from liver disease. If children uncontrollably eat sweets, then in this case, the regulatory mechanisms and metabolic functions in the body of babies change. This leads to increased stress on the liver and other organs.

Among other things, if a person consumes too many carbohydrates during the day, then against this background, the secretion of gastric juice increases significantly. Most often, such a problem affects children who are diagnosed with a violation of the autonomic system.

Speaking about the benefits and harms of sweets, it is worth considering that because of sweets, a person may suffer from heartburn, nausea, and stomach pain. Experts recommend using only chocolate sweets. However, the main component of such sweets can vary significantly depending on the method of preparation.

Varieties of chocolate

An ordinary chocolate candy can contain from 25 to 99% cocoa products. It is worth paying attention to the composition of the dessert. If it contains a large amount of grated cocoa or butter, then in this case, bitter chocolate is in front of the person. If you ask any doctor which sweets are the most harmless, then any specialist will confirm that this kind of sweets is the most beneficial for the human body.

Classic or regular bars typically contain between 35% and 60% cocoa products. There are also sweets in which vegetable oils can be found. It must be remembered that they should not be in quality products.

White and milky

Such sweets are most often found on store shelves. Children and adults love, however, it is considered one of the least beneficial for the human body, since it contains no more than 35% of cocoa products. Thus, there are practically no useful components in it.

If we are talking about white chocolate, then there is no cocoa in it at all. Instead, sweets of this type contain more than 40% fat. White chocolate is also prepared using powdered sugar, milk powder, vanilla and salt.

Dessert and porous

This kind of dessert was obtained due to various processing methods. If we are talking about dessert chocolate, then in this case the product will be extremely tender. This is due to the fact that in the process of manufacturing cocoa beans, it is fermented for a very long time. Therefore, the finished chocolate bar or candy is distinguished by its aromatic and taste qualities.

Porous sweets are made from specially prepared chocolate mass, into which CO2 gas is supplied. After sweet products are saturated with it, bubbles appear, which gradually expand and increase the volume of chocolate.

What chocolates can be given to children

If we are talking about high-quality dark chocolate, then in this case the product will be rich in antioxidants. This means that if a person periodically eats such sweets, he will improve the functioning of the cardiovascular system. In addition, dark chocolate increases the protective functions of the body and improves metabolic processes. Often it contains various useful components that help with severe stress. However, keep in mind that it also contains caffeine. It is safe for adults and helps them improve memory performance as well as attention. But young children are not recommended to give such chocolate, as there is a risk that the baby will suffer from overexcitation of the nervous system.

In addition, chocolate, even if it is completely natural, can cause an allergic reaction in the baby. Therefore, it is not worth giving dark chocolate to very young children. However, this does not cause major problems, as babies prefer very sweet treats.

Children under 5 years old can be given white or milk chocolate. However, you need to carefully study the composition of the purchased sweets. If we talk about how many sweets you can eat per day, then it all depends on the size and composition of the sweet. It is generally not recommended to give fidgets more than 50 grams of treats per day.

Zephyr marmalade and marshmallow

If we are talking about sweets of this type, it will be useful to know that such sweets will be less high-calorie. This is due to the fact that they contain practically no fat. If we are talking about quality products, then it will be made from berry or fruit puree with the addition of sugar, proteins, pectin, gelatin and other components.

If agar-agar is present in the sweetness, then in this case such sweets are the most useful. The product is prepared from red algae. As a rule, it is used to replace artificial gelatin. Agar-agar contains: iodine, calcium, iron and other components.

Speaking about the benefits and harms of jelly candies, you should pay attention to pectin. If it is present in the composition of sweets, then this indicates that they are made from natural products. This component is distinguished by a natural fruity taste with some sourness. However, because of this, very often manufacturers begin to add aromatic and flavoring additives to their products. If they are not present, but pectin is present, then in this case this component will help to remove toxins from the body, lower cholesterol levels and improve metabolic processes.

If the sweets contain gelatin, then you need to understand that it is made from the connective tissues of animals. On the one hand, it is allowed to give it to children, as it can positively affect the structure of bone tissue, on the other hand, today gelatin is very often made from artificial components.

Features of marmalade and marshmallow

Marmalade sweets are very light and dietary. If such a product is made according to old technologies, then this indicates that berry and fruit jellies are used for this. There is much more pectin in fruit and berry marmalade. However, there are also sweets of this type on sale, which are made on the basis of gelatin or starch thickener. They are very harmful.

Although children love marmalade, which chews longer, such a product cannot be called natural. Most often, beeswax is added to it, which is responsible for the dense consistency. It is best to purchase gummy candies that are quickly bitten and chewed.

If we are talking about pastille, then in this case the marshmallow mass is mixed with egg yolk. Such products are recommended to be given to children no more than a few times a week. If the sweets are glazed with chocolate, then in this case you should not treat very young children with such sweets.

Mint sweets: benefits and harms

When it comes to sweets with natural menthol, then it has a lot of useful properties. For example, this component is an excellent antiseptic and pain reliever. In addition, it soothes and helps to get rid of the first symptoms of colds. At high temperatures, it helps to cool the body and get some relief.

However, not all store-bought "icicles" with the taste of menthol or mint have these properties. Most often, they contain a huge amount of sugar and flavorings. Therefore, such sweets are classified as ordinary candies.

Prohibited Additives

Speaking about the benefits and harms of sweets, it should be borne in mind that some unscrupulous manufacturers add components to sweets that have long been banned on the territory of the Russian Federation. For example, you should not buy lollipops that contain the E121 additive. It is responsible for the red color and gives the product a beautiful citrus hue. The same goes for E123. Also beware of preservatives. For example, formaldehyde was found in component E240. By and large, products with this addition can be classified in the same way as arsenic.

The present invention relates to improved hard candies containing bulk sweeteners and health agents. A composition of a hard candy is proposed, including a bulk sweetener, which is isomaltulose and trehalose, erythritol, or combinations thereof, and a medicinal substance, which is inulin, indigestible dextrin, sucromalt, and polydextrose, or combinations thereof. stickiness stability upon receipt, which are less cariogenic and do not cause pathological abnormalities in the gastrointestinal tract. 4 n. and 14 z.p. f-ly, 16 tab.

The present invention relates to improved hard candies, more specifically, to an improved hard candy containing bulk sweeteners and therapeutic agents that provide acceptable clarity, acceptable cold flow and stickiness stability upon preparation, at the same time, this hard candy is less cariogenic than a lollipop made with regular sucrose and corn syrup and does not cause pathological abnormalities in the gastrointestinal tract.

Consumers love lollipops. Such candies are sometimes referred to as hard boiled, glassy, ​​amorphous candies, or caramel hard candies. Typical forms of hard candies are lollipops (lolly pops) and lozenges. The hard candy can be clear, translucent or opaque, with consumers preferring clear candies. These confections dissolve slowly in the mouth and as they dissolve, they produce a sensation of aroma and sweetness. When chewed, they are crushed, and an audible sound (crunch) is heard when they are crushed into small pieces. Flavors and flavors can be added to the lollipop formula, and are also delivered slowly as the lollipop dissolves when sucked and quickly when chewed and the resulting smaller pieces dissolve.

A hard candy is a food product that is obtained by a) heat treatment of a mass consisting of sweeteners, at least to their boiling point, to remove water and form a supersaturated solution, b) cooling the heated mass to thicken it, c) obtaining separate portions from the resulting mass and then d) cooling the resulting portions to room temperature. The preferred combination of ingredients in the resulting mass is one that provides a mass that can be poured while hot into molds or onto flat or semi-flat surfaces (where the lollipop solidifies as it cools) or forms a sheet and/or can be molded when partially cooled with using a feed roller, rotary knife, or other shaping tool.

The term "hard" means that the lollipop is strong, not flexible and does not deform at room temperature (for example, at a temperature equal to 25°C). The solid mass may contain some crystalline material, although this crystalline material reduces the transparency of the candy, the preferred candy is translucent. To be commercially acceptable, a hard candy must have a non-tacky surface and a stable shape both when cooled to room temperature and after storage at moderate relative humidity, i.e., the hard candy must be at least as stable as hard candy made with sucrose and corn syrup in a weight ratio of 80:20 (based on solids).

Typically, a hard candy contains one or more bulk sweeteners, one or more medicinal agents, and additional components such as flavors, flavors, colors, and high intensity sweeteners. High intensity sweeteners (eg, aspartame and sucralose) are added to hard candies to adjust the degree of sweetness to suit particular marketing preferences. High intensity sweeteners are particularly useful where the bulk sweeteners are less sweet than sucrose.

Both bulk sweeteners and therapeutic agents add volume and weight to the hard candy. Bulk sweeteners form the bulk of the dissolving mass that forms a syrupy solution in the mouth during sucking. Medicinal substances can also form a dissolving mass, which results in a syrupy solution in the mouth. This syrupy solution provides a sensation of aroma and taste on the tongue. Both the bulk sweetener and the treatment agent must be chosen such that they do not mask the sensations of aroma and taste in the mouth.

Typically, the bulk sweetener is combined with water and then heated, boiled or boiled to form a supersaturated solution. As the supersaturated solution cools, it forms an amorphous glassy substance, which solidifies upon further cooling. Under certain conditions, the bulk sweetener will crystallize out of this glassy mass, causing defects in the hard candy due to loss of clarity and changes in the texture of the candy that are experienced by chewing and sucking. The key role of the medicinal agent is to counteract the tendency of the bulk sweetener to form crystals, while the bulk sweetener mass is cooled without producing defects such as softening of the candy or the formation of a sticky surface.

In addition, medicinal substances affect the stability of the hard candy during storage by controlling the amount of water contained in the hard candy, which is there due to lack of evaporation during heating, cooking or boiling, or due to absorption during storage. Most medicinal substances and some bulk sweeteners are hygroscopic and tend to absorb water during storage, especially under high humidity conditions. The excess water in the hard candy, which is not controlled by the therapeutic agent, begins to dissolve the mass of the hard candy, the hard candy will warp, flow and/or spread, this phenomenon is called "cold flow". The candy can also become sticky as the water dissolves the sweetener on the outer surface of the hard candy.

When the bulking agent crystallizes very quickly (eg, in the case of isomaltulose and erythritol), a delicate balance is required between the amounts of bulk sweetener and treatment agent. More medicinal substance prevents the bulk sweetener from crystallizing, but too much medicinal substance will in turn cause defects, including a) preventing the bulk sweetener from solidifying into a glassy state and/or increasing the water absorption of the hard candy during storage, resulting in cold flow and/or surface stickiness.

Sucrose is a traditional bulk sweetener for hard candies, and corn syrup is a traditional healing agent used in combination with sucrose. Sucrose, water, and corn syrup are usually heated, boiled, or boiled until the mass is less than 4% water, and then cooled. The mass can be molded by pouring it into molds or onto a flat or semi-flat surface and allowed to cool to room temperature, or the mass can be molded by cooling it to a ductile semi-plastic state and dividing it into parts using a tape roller, a rotating cutting device (for example, a pair of rollers or belts with tapered holes opposite each other) or other shaping tool. Sucrose is hygroscopic, especially when it is in the amorphous glassy state. Corn syrup is also hygroscopic, but it has a high water absorption capacity due to its long and short carbohydrate chains, which allows the corn syrup to control the free water content of the hard candy. Corn syrup containing long and short carbohydrate chains can also physically participate in the sucrose crystallization process.

Currently, the consumer is concerned about the problem of cariogenicity of hard candies obtained with the use of sucrose. Most sugars (including sucrose, maltose, fructose, and dextrose) are cariogenic. Dental caries is an infectious disease that causes damage to the teeth. Substances that do not cause caries are not cariogenic. The absence of cariogenicity or "tooth friendly" of a substance such as a saccharide or saccharide derivative can be determined using an intraoral pH telemetry method, such as that used by the non-professional organization Tooth Friendly International. The standard method measures platelet pH in at least four individuals at the time of ingestion of the test substance or within 30 minutes of such ingestion using an electrode coated with platelets. Products that do not lower platelet pH below 5.7 under the test conditions are considered non-cariogenic.

Efforts have been made to improve the health benefits of hard candies. In order to reduce cariogenicity, hard candies with a reduced sugar content were obtained. Other sugars have been used to make hard candies using sugar, including dextrose, fructose, and maltose, which provide advantages over hard candies made using sucrose, resulting in a hard candy that is sweet and not laxative and has cold flow stability. and the appearance of stickiness, similar to the similar property of the candy obtained using sucrose. The therapeutic substance in this case was usually corn syrup (sometimes with a high content of fructose or maltose). Corn syrup prevents crystallization of dextrose, fructose or maltose and it absorbs free water in the hard candy mass. All of these sugars ferment in the mouth and can lead to dental caries. These sugars also affect blood glucose levels and are of limited use in diabetics.

Sorbitol and isomalt are polyols that have been used in an attempt to produce healthier hard candies that are less cariogenic than conventional hard candies made using sucrose and corn syrup at their 80:20 weight ratio (on a dry matter basis). ). Since both of these bulk sweeteners are hygroscopic and rapidly crystallize from a melt or supersaturated solution, it is necessary that a therapeutic agent be used with them in order to obtain a commercially acceptable hard candy, i.e., a hard candy that has at least the same stability. to a cold flow and stickiness, as hard candy obtained with the use of sucrose and corn syrup at their weight ratio of 80:20 (calculated on solids). A common treatment agent is hydrogenated starch hydrolysate (HSH), which is a sugar-free syrup containing polyols of various molecular sizes, most commonly sorbitol and/or maltitol. the process of crystallization of sorbitol and isomalt and absorb free water in the heated, boiled or boiled candy mass. The combination of sorbitol or isomalt with HSH does not result in the formation of a heated, welded or boiled mass that can be poured into molds or on a flat or semi-flat surface where it will harden, or which can be formed using a tape roll, a rotating cutter or other tool for molding. Although these polyols are non-cariogenic and less caloric than sucrose combined with corn syrup, they can cause gastrointestinal disturbances (eg, bowel relaxation).

A disadvantage of many polyols is that they cause pathological abnormalities in the gastrointestinal tract (such as intestinal motility) when consumed. Generally, a product is considered to be non-abnormal in the gastrointestinal tract (eg, bowel relaxation) if such product is either substantially absorbed before entering the colon or passes through the colon with little or no change in the amounts contained in the consumed product. The degree of development of pathological abnormalities in the gastrointestinal tract or relaxing distress experienced by the consumer of the hard candy, usually depends on the sensitivity of the consumer, the particular type of polyol used in the solid product and the amount of hard candy used.

Thus, there is a need to provide a hard candy that contains a reduced amount of sucrose, does not lead to pathological abnormalities in the gastrointestinal tract, has a reduced cariogenicity (preferably not cariogenic), and at the same time has a consumer-acceptable texture and storage stability. , at least the same as a conventional hard candy made using sucrose and corn syrup at their 80:20 weight ratio (on a dry matter basis. Consumers do not want to sacrifice clarity and texture for less cariogenicity. Candy manufacturers cannot afford to produce and sell hard candies with a shorter shelf life than currently used hard candies made with sucrose and corn syrup.

The essence of the invention

Reduced cariogenic hard candy that causes reduced intestinal relaxation, having acceptable clarity and cold flow stability, contains a bulk sweetener comprising isomaltulose, trehalose, erythritol, or a combination thereof, and a therapeutic agent comprising inulin, indigestible dextrin, sucromalt, polydextrose, or their combination; wherein the weight ratio of the bulk sweetener to the medicinal substance is from 70:30 to 40:60 (based on dry matter).

Detailed description of the invention

In accordance with aspects of the present invention, certain bulk sweeteners and therapeutic agents are incorporated into the hard candy such that the final solid product has acceptable clarity, acceptable cold flow, and cold flow stability, while having a lower cariogenicity than a hard candy made using conventional sucrose and corn syrup, and does not cause pathological abnormalities in the gastrointestinal tract.

More specifically, the present invention relates to improved hard candy formulations containing a bulk sweetener and drug agent in a weight ratio of 70:30 to 40:60 (on a dry matter basis) and containing not more than 70% sucrose, on a dry matter basis. and free of corn syrup, wherein the bulk sweetener is isomaltulose, trehalose, erythritol, or combinations thereof, and the therapeutic agent is inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof.

A bulk sweetener is incorporated into the hard candy formulation of this invention to add volume, bulk, and syrup formation (namely, after the hard candy has dissolved). Bulk sweeteners of the present invention tend to crystallize rapidly, resulting in an unacceptable hard candy due to lack of clarity if such crystallization is not controlled. The medicinal substance of the invention is incorporated into the hard candy to prevent crystallization of the bulk sweetener without preventing the bulk of the candy from hardening, and to absorb the moisture contained in the bulk candy so that the hard candy has the same cold flow and production stability as and a candy made with a sucrose:corn syrup weight ratio of at least 80:20 (on a dry matter basis). Generally, the resulting hard candies contain sucrose as a bulk sweetener and corn syrup as a therapeutic agent.

In addition to the bulk sweetener and medicinal agent, other ingredients are typically added to the hard candy formulation, including, but not limited to, flavoring agents, flavoring agents, cooling agents, active ingredients (eg, drugs and medical agents), and coloring agents. High intensity sweeteners may also be added to increase the degree of sweetness of the hard candy, particularly when the bulk sweetener is less sweet than sucrose.

Shifting the ratio of sucrose to corn syrup in the hard candy formulation to lower the amount of sucrose is not helpful in reducing the cariogenicity of the product. Corn syrup also contains sucrose. In addition, there is a necessary balance of the ratio of the amount of bulk sweetener to the amount of medicinal substance in order to. to obtain a lozenge that is hard and cold flow stable and is not sticky. Typically, sucrose and corn syrup are contained in a weight ratio of sucrose to corn syrup of 80:20 on a dry matter basis. Hard candy with sucrose to corn syrup weight ratios of 60:40 and 40:60 on a dry matter basis may have less sucrose crystal growth, but the hard candy is generally more susceptible to cold flow and surface stickiness than a lollipop obtained by applying a ratio of 80:20.

Generally, when the weight ratio of sucrose to corn syrup is 80:20 on a dry basis, the resulting hard candy has cold flow and production stability that are commercially acceptable. Reducing the amount of sucrose to a weight ratio of sucrose to corn syrup of 60:40 or 40:60 results in reduced cold flow stability and stickiness. This is also observed when sucrose is replaced with other sugars such as dextrose, fructose or maltose. Sucrose, dextrose, fructose, maltose, and corn syrup are cariogenic, meaning they cause dental caries.

In an attempt to obtain non-cariogenic hard candies, sorbitol and isomalt were used as polyols, which were combined with hydrogenated starch hydrolysate (HIS) to form hard candies. Although these polyols are not cariogenic, they unfortunately cause pathological abnormalities in the gastrointestinal tract (namely, intestinal relaxation).

The problem lies in obtaining a hard candy, transparent and stable, using traditional sucrose and corn syrup, but still less cariogenic and does not cause pathological abnormalities in the gastrointestinal tract. The solution is a hard candy mass made using a bulk sweetener, with some or all of the sucrose replaced by isomaltulose, trehalose, erythritol, or combinations thereof, and the therapeutic agent, corn syrup, replaced by inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof, moreover, the weight ratio of the volumetric sweetener to the medicinal substance is from 70:30 to 40:60 based on dry matter, and the resulting hard candy contains no more than 70 wt.% sucrose based on dry matter, preferably no more than 20 wt.% sucrose and does not contain corn syrup.

Since the goal is to produce a hard candy that does not cause pathological abnormalities in the gastrointestinal tract and has less cariogenicity, but with acceptable cold flow and stable stickiness upon preparation, the choice of bulk sweeteners and therapeutic substances is limited. Non-limiting examples of bulk sweeteners are isomaltulose, trehalose, and erythritol.

Non-limiting examples of medicinal substances are inulin (linear and branched), indigestible dextrin, sucromalt and polydextrose.

Isomaltulose is a sugar that can be used as a bulk sweetener to produce an acceptable hard candy according to this invention. Isomaltulose (also called palatinose) is a reduced glucose-fructose disaccharide in which glucose and fructose are bonded via their respective carbon atoms in positions 1 and 6. Industrially, isomaltulose is obtained from sucrose by fermentation. Since isomaltulose is digested more slowly than sucrose, it causes a lower glycemic response than sucrose and therefore can be used by diabetics. Isomaltulose is tooth friendly due to slow digestion in the mouth. The disadvantage of isomaltulose is that it crystallizes very quickly from a supersaturated solution or from a substance in an amorphous glassy state. In this case, a suitable therapeutic agent is needed to control crystallization.

Trehalose is a sugar that can be used as a bulk sweetener to produce an acceptable hard candy according to this invention. Trehalose, also known as mycosis or tremalose, is a naturally occurring alpha-linked disaccharide formed by an α,α-1,1-glucosidic bond between two α-glucose units and is called α-D-glucopyranosyl-(1→1)- α-D-glucopyranoside. This bond makes trehalose very resistant to acid hydrolysis. Trehalose does not cause intestinal relaxation and is not cariogenic. A disadvantage of trehalose is that a boiled and cooled trehalose solution does not tend to form a hard candy with a texture similar to that of a hard candy made with traditional sucrose and corn syrup unless trehalose is combined with another bulk sweetener such as erythritol.

Erythritol is a polyol that can be used as a bulk sweetener to produce an acceptable hard candy according to this invention. Erythritol is a sugar alcohol containing 4 carbon atoms (i.e. a polyol. Erythritol is produced from glucose by fermentation in the presence of the yeast Moniliella pollinis. Erythritol is absorbed by the blood stream in the small intestine. Since erythritol is absorbed before entering the large intestine, it usually does not cause a laxative effect, often seen with other polyols such as sorbitol, maltitol, isomalt and xylitol Erythritol cannot be metabolized in the presence of oral bacteria so it does not cause tooth decay Erythritol can be used to produce a hard candy that is non-cariogenic and does not cause relaxation of the intestines.The disadvantage of erythritol is that it crystallizes very quickly from a supersaturated syrup or from a substance in an amorphous glassy state.When using erythritol, it is necessary to use a suitable therapeutic substance to control crystallization in order to obtain a hard transparent candy, which ry will be stable during storage. Inulin is a substance that can be used as a therapeutic substance to obtain an acceptable hard candy according to this invention. Inulin belongs to a group of oligosaccharides found naturally in many plants and belongs to a class of carbohydrates called fructans. Inulin is a prebiotic fiber that is fermentable and metabolizable in the presence of short-chain fatty acids from the gut flora, which have been reported to enhance absorption of calcium, magnesium and iron. Inulin also contributes to the increase in the mass and viability of populations of intestinal bacteria Lactobacillus and Bifidobacterium. Inulin consists of linear chains of fructose units connected by β-(2→1)-bonds, and often contains a glucose unit at the ends. Inulins suitable for use in the present invention typically contain chains containing from about 3 to about 60 fructose units. Inulin sources contain long chain polymers, which are characterized by their DP (number of sugar units). Typically short chain linear inulin has a DP<20, a длинноцепочечный инулин характеризуется DP>20. Typically, linear inulin contains long chains, for example, Beneo HP inulin, manufactured by Orafti, has an average DP>23, resulting in the formation of long chains. A typical short chain inulin, such as Cargill's DeSugar, has an average DP of 10, allowing for short chains. Branched inulin (also called flein), such as BoiAgave, manufactured by GTC Nutrition, has a high degree of polymerization. Inulin has minimal effect on blood sugar and does not increase blood triglyceride levels, making it suitable for diabetics.

Indigestible dextrin is a substance that can be used as a therapeutic agent to obtain an acceptable hard candy according to this invention. Indigestible dextrin belongs to the group of low molecular weight carbohydrates obtained by the hydrolysis of starch in the presence of acid during the frying process. Such dextrins are a mixture of glucose polymers with α-(1→4)-bonds beginning with α-(1→6)-bonds, which are then further processed in a further frying process to form branched carbohydrates or pyrodextrins. The dextrins are then treated with enzymes to produce highly branched compounds that are practically indigestible. Indigestible dextrins do not affect the development of dental caries (that is, they are not cariogenic) due to their low sugar content. They do not cause pathological abnormalities in the gastrointestinal tract in the amounts used to obtain chewing gum. Typical non-digestible dextrins contain about 10-30 (preferably 10 to 25) saccharide units. These various non-digestible dextrins are sold under the trade names Fibersol™ and Nutriose™. Fibersol™ is marketed by Fibersol America, a division of Matsutani Chemical Industry Co., Ltd in Hyogo-Pref., Japan. Nutriose™ is sold by Roquette Freres, Lestrem, France.

Polydextrose is a product that can be used as a therapeutic agent to obtain an acceptable hard candy according to this invention. Polydextrose (available under the tradename Litesse, Danisco) is a soluble random polymer of dextrose containing small amounts (less than about 10% by weight) sorbitol (at least 2% by weight) and citric acid. Typical dextrose polymers contain about 10-50 saccharide units, preferably 20 to 40 saccharide units.

Sucromalt is a product that can be used as a therapeutic agent to obtain an acceptable hard candy according to this invention. Sucromalt (available under the tradename Sucromalt™ from Cargill) is a soluble oligoglucose. Sucromalt does not cause pathological abnormalities in the gastrointestinal tract. Sucromalt currently supplied by Cargill contains approximately 35% mono- and disaccharides (eg fructose).

One aspect of this invention relates to a hard candy containing at least 95% solids, and in solids the ratio of bulk sweetener to medicinal substance is from 70:30 to 40:60 based on solids, while the bulk sweetener is isomaltose, trehalose, erythritol, or combinations thereof, and the therapeutic agent is inulin (linear or branched), indigestible dextrin, polydextrose, sucromalt, or combinations thereof.

One aspect of the present invention is directed to a hard candy containing less than 20 wt.% sucrose, which does not cause pathological abnormalities in the gastrointestinal tract and is at least as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 based on dry matter.

Another aspect of the present invention relates to a hard candy containing less than 70 wt.% sucrose, which does not cause pathological abnormalities in the gastrointestinal tract and is at least as stable in cold flow and has an acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 based on dry matter.

Another aspect of this invention relates to a hard candy that contains a bulk sweetener, which is isomaltose, trehalose, erythritol, or combinations thereof, and a medicinal substance, which is inulin (linear or branched), indigestible dextrin, polydextrose, sucromalt, or combinations thereof, when In this case, the weight ratio of bulk sweetener to treatment agent is between 70:30 and 40:60 on a dry matter basis, and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup. in relation to 80:20 based on dry matter.

Another aspect of this invention relates to a hard candy that contains a bulk sweetener, which is isomaltose, trehalose, erythritol, or combinations thereof, and a medicinal substance, which is inulin (linear or branched), indigestible dextrin, polydextrose, sucromalt, or combinations thereof, when In this case, the weight ratio of bulk sweetener to treatment agent is between 70:30 and 40:60 on a dry matter basis, and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup. in a ratio of 80:20 on a solids basis and the hard candy contains less than 70% by weight of sucrose on a solids basis.

Another aspect of this invention relates to a hard candy that contains a bulk sweetener, which is isomaltose, and a medicinal substance, which is a branched inulin, while the weight ratio of bulk sweetener to medicinal substance is from 70:30 to 40:60 based on dry substance, and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 based on solids and this hard candy contains less than 20 wt.% sucrose in terms of solids.

Another aspect of this invention relates to a hard candy that contains a bulk sweetener that is isomaltose, a medicinal substance that is sucromalt, while the weight ratio of bulk sweetener to medicinal substance is from 70:30 to 40:60 based on dry substances , and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 on a dry basis and this hard candy contains less than 20 wt.% sucrose in calculation for solids.

Another aspect of this invention relates to a hard candy that contains a bulk sweetener, which is trehalose and erythritol, and a medicinal substance, which is inulin and brown rice syrup, while the weight ratio of bulk sweetener to medicinal substance is from 70:30 to 40 :60 on a dry basis and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 on a dry basis and the hard candy contains less than 20 wt.% sucrose based on solids.

Another aspect of the present invention relates to a hard candy that contains a bulk sweetener, which is trehalose and erythritol, and a medicinal substance, which is inulin, while the weight ratio of bulk sweetener to medicinal substance is from 70:30 to 40:60 based on solids, and the resulting hard candy is as stable in cold flow and has acceptable stickiness as a hard candy containing sucrose and corn syrup in a ratio of 80:20 based on solids and this hard candy contains less than 20 wt. sucrose on a solids basis.

Another aspect of this invention relates to a hard candy that contains at least 40 wt.% trehalose on a dry basis and at least 40 wt.% inulin (linear or branched) on a dry basis. Another aspect of this invention relates to a hard candy that contains at least 20 wt.% trehalose, based on dry matter, at least 20% sucrose, based on dry matter, and at least 30 wt.% branched inulin, based on dry matter.

Another aspect of this invention relates to a hard candy that contains at least 50 wt.% isomaltulose, based on dry matter and at least 20 wt.% branched inulin, based on dry matter.

Another aspect of this invention relates to a hard candy that contains at least 50 wt.% erythritol in terms of dry matter and at least 20 wt. (based on dry matter) of a medicinal substance selected from the group consisting of inulin, indigestible dextrin, sucromalt, polydextrose and combinations thereof. Another aspect of the present invention relates to a hard candy that contains at least 50% by weight of isomaltulose on a dry basis and at least 20% by weight (on a dry basis) of a therapeutic agent selected from the group consisting of inulin, indigestible dextrin, sucromalt, polydextrose and combinations thereof.

Another aspect of the present invention relates to a hard candy that contains at least 50 wt.% isomaltulose based on dry matter and at least 25 wt.% indigestible dextrin.

Another aspect of the present invention relates to a hard candy that contains at least 25 wt.% trehalose, at least 5 wt.% erythritol and at least 20 wt.% inulin.

Another aspect of this invention relates to a hard candy that contains at least 25 wt.% trehalose, at least 5 wt.% erythritol and at least 45 wt.% inulin.

A hard candy with less cariogenicity than a typical hard candy made using sucrose and corn syrup can be made using combinations of bulk sweeteners (eg, isomaltulose, trehalose, erythritol, and combinations thereof) and therapeutic agents (eg, inulin, indigestible dextrin , polydextrose, sucromalt, and combinations thereof) in ratios of 70:30 to 40:60 on a solids basis, wherein the resulting hard candy has at least the same cold flow and tack stability upon preparation as the hard candy, obtained by using sucrose and corn syrup at a ratio of 80:20.

The following comparative experiments and examples of the present invention are provided to illustrate, but not limit, the present invention, the scope of which is defined by the claims below.

Table 1 shows the compositions of the control candy (sucrose:corn syrup in a weight ratio of 80:20) and seven different compositions according to the invention. Samples 2-5: corn syrup replaced with linear inulin in varying amounts. Samples 6-9: sucrose replaced with isomalt and corn syrup replaced with linear inulin in varying amounts.

The inventor has surprisingly found that inulin is a suitable therapeutic agent (ie a substitute for corn syrup) in a hard candy formulation when the bulk sweetener is sucrose or isomalt. This is surprising since inulin is commonly added to gum candy formulations to introduce a flexible material into the candy and to absorb and control large amounts of moisture, which prevents the bulk sweetener from hardening. In this case, it appeared that inulin did not affect the ability of the bulk sweetener to solidify.

When corn syrup was replaced as a treatment agent with inulin, which is also a treatment agent, a hard candy obtained with a weight ratio of volume sweetener to treatment agent in the range of 80:20 to 40:60 on a solids basis was as stable as or more than stable than a hard candy made with sucrose and corn syrup in a weight ratio of 80:20 after storage at 23°C/50% RH; 45°C/33% RH and 30°C/70% RH for 8 days. Inulin was able to keep hygroscopic bulk sweeteners from crystallizing and helped to stabilize the cold flow of the hard candy, especially at 30°C/70% RH. Inulin has sometimes been used in gummies to retain moisture in order to keep the gummies elastic and resilient. Inulin was tested to determine the properties of the hard candy. Isomalt was tested to determine the effect of using inulin with a known, highly hygroscopic, sugar-free bulk sweetener at various ratios of bulk sweetener to treatment agent.

Table 1
Ingredients: sucrose and linear inulin and isomalt and linear inulin
Experience No.	Control: Sucrose / corn. syrup (80:20) 1 1	Sucrose/linear inulin (80:20) 2	Sucrose/linear inulin (60:40) 3	Sucrose/linear inulin (40:60) 4	Isomalt/linear inulin (20:80) 5	Isomalt/linear inulin (20:80) 6	Isomalt/linear inulin (60:40) 7	Isomalt/linear inulin (40:60) 8
Sugar	79,66	79,65	62,57	43,59	22,15	0,00	0,00	0,00
Isomalt	0,00	0,00	0,00	0,00	0,00	79,65	62,57	43,59
corn syrup	16,52	0,00	0,00	0,00	0,00	0,00	0,00	0,00
Linear inulin	0,00	16,52	33,61	52,59	74,03	16,52	33,61	52,59
Water	0,00	0,00	0,00	0,00	0,00	0,00	0,00	0,00
HIS	0,07	0,07	0,07	0,07	0,07	0,07	0,07	0,07
Strawberry flavor	0,01	0,01	0,01	0,01	0,01	0,01	0,01	0,01
Lemon acid	3,74	3,74	3,74	3,74	3,74	3,74	3,74	3,74
HIS = high intensity sweetener

Hard candies, the composition of which is shown in Table 1, were obtained by combining inulin, sucrose or isomalt and water, heating the resulting mixture to a temperature of 290°F (143°C) (without vacuum), adding HIS (high intensity sweetener), acid and flavoring substances, followed by cooling the finished mass to obtain a viscous texture resembling a plastic product. Then the resulting mass was passed between the tape feed rollers. The resulting hard candy was cooled to room temperature and stored at various temperatures and relative humidity.

Trials 2-8 in Table 2 used a reduced sucrose content compared to the control formulation due to less sucrose in the bulk sweetener and less corn syrup in the healing agent, resulting in less cariogenic lollipops compared to the control. In trials 3, 4 and 5 in Table 1, corn syrup was replaced with inulin. Experiments 1, 3, 4 and 5 used different ratios of bulk sweetener to healing agent. Runs 6, 7, and 8 in Table 1 were performed by replacing the sucrose in the control with isomalt and replacing the corn syrup with inulin. While Trial 6 used the same ratio of bulk sweetener to treatment agent as Trial 1 (control), trials 7 and 8 used different ratios of bulk sweetener to treatment agent. All of these formulations provided hard candies.

Table 2 shows the results of organoleptic studies of the products of trials 1 (control), 3, 4 and 5 after storage for less than a week at room temperature of 23°C and 50% RH (i.e. at ambient conditions).

The tests in Table 2 were blinded in random order to determine transparency (values ​​1-9, from clear to opaque) and the degree of aromatization (values ​​1-9, from low to high). A ratio of 80:20 is typical when using sucrose and corn syrup to make a hard candy. By replacing the corn syrup with inulin and varying the ratio of sucrose to treatment agent, the properties of the resulting hard candy changed. In Table 1 (should be 2), the results of organoleptic studies show that candies in experiments 3 and 4 were characterized by a degree of aromatization similar to that of composition 1 (control), but candy in experiment 5 was characterized by a lower degree of aromatization, the results of organoleptic studies show also that the lollipops in experiments 3 and 4 have less transparency than sample 1, and the candy in experiment 5 has even less transparency. Although hard candies were obtained from all of these formulations, as in the case of sample 1, their properties were not always the same as those of the candy in experiment 1 (control). In particular, too much medicinal substance can affect the degree of aromatization and transparency.

Table 3 shows the shelf life values ​​for the lozenges described in Table 1, which were kept at a temperature of 23°C and 50% RH for 14 days.

The samples shown in Table 1 were stored for 14 days at 23°C/50% RH, then after 14 days were weighed and measured (width and height of the samples). The data presented in Table 3 shows that the more inulin in the hard candy, the more water is absorbed, although this is more noticeable in the case of samples containing isomalt. Isomalt is a very hygroscopic substance. The width and height of the lollipops did not change noticeably, indicating that these lollipops were as stable or more stable in terms of cold flow when compared to the control.

Tables 4, 5 and 6 show the results of determining the shelf life, taking into account cold flow for samples obtained in the experiments described in table 1, which were kept at 45°C/ 33% RH.

Tables 4, 5 and 6 show data for the samples obtained in the experiments described in Table 1, which were stored at 45°C/33% RH and then on days 3, 6 and 8 were weighed and measured (measured width and height). The data shown in Tables 4, 5 and 6 show that the weight change for samples 2-8 was the same as the control sample. The change in width for samples 2, 5, 6 and 8 was the same as the control sample. For sample 7, the change in width was greater, and for sample 3, slightly less than that of the control sample. All samples had the same height change as the control sample. In general, samples 2-8 did not differ much, if at all, from the control sample.

Tables 7, 8 and show the data characterizing the expiration dates of the samples. described in Table 1, which were kept for 8 days at 45°C/33% RH. (Tables show conditions: 30°C/ 70% RH).

Tables 7, 8 and 9 provide data for the samples described in Table 1, which were stored under the following conditions: 30°C/70% RH and then on days 3,6 and 8 were weighed and measured (measured width and height). The data shown in Tables 7, 8 and 9 show that the weight change for samples 2 and 4 was similar to the weight change of the control sample, but the weight change for samples 6-8 was much less than that of the control sample. The change in width for samples 2-8 was much less than the change in width for the control sample, for samples 6-8 the change in width was the smallest. The height change in samples 2-4 was similar to the height change in the control sample. When using isomalt, sample 8 was similar to the control sample, but samples 6 and 7 were characterized by a smaller change in height. In general, samples 2-8 were very different from the control sample, as they were much more stable in cold flow than the control sample.

The hard candy made using sucrose and corn syrup (at a weight ratio of 80:20 on a dry matter basis) was already unstable during storage, especially under humid conditions. Both sucrose and corn syrup are hygroscopic. A stored hard candy containing sucrose can absorb water from the atmosphere during storage, and if the drug cannot control the water content, the hard candy "cold-flows". Inulin is also hygroscopic, like corn syrup solids, and as such can absorb and capture some of the water absorbed by the hard candy. The data obtained show that inulin prevents sucrose-based hard candy from cold flow to a greater extent than does corn syrup solids. These results also show that bulk sweeteners such as isomalt can form a hard candy that is more stable in cold flow than hard candy made using sucrose. Thus, the objective is to reduce the sugar content of the hard candy without increasing its tendency to cold flow during storage by selecting the type of bulk sweeteners and medicinal agents and their effective ratio. Not all combinations of bulk sweeteners and healing agents produce a hard candy when boiled and cooled. For example, a hard candy formulation with an approximate weight ratio of trehalose to linear inulin of 90:10 does not harden unless other bulk sweeteners or therapeutic agents are added. But a formulation with a trehalose to linear inulin weight ratio of 50:50 on a dry matter basis will solidify and consumers will find the resulting product similar in a number of characteristics to a control sample made with a sucrose to corn syrup weight ratio of 80:20. Tables 10-16 indicate formulations containing various combinations of bulk sweeteners and therapeutic agents. All of these formulations make it possible to obtain hard candies. Most of the samples, as well as a control sample made with a weight ratio of sucrose to corn syrup of 80:20, were tested for the purpose of sensory evaluation for consumers.

Table 10 lists formulations for making hard candy with sucrose and various therapeutic agents.

Table 10
Compositions containing sugar and various medicinal substances
Experience No.	10	11	12	13	14
Ingredients	Counter. Sucrose/corn syrup	Sucrose/linear inulin	Sucrose/branched inulin	Sucrose / trehalose / branched inulin	Trehalose/linear inulin
sucrose	81,80	66,88	66,89	33,45	0,00
Trehalose	0,00	0,00	0,00	33,45	49,06
corn syrup	16,56	0,00	0,00	0,00	0,00
Linear inulin	0,00	31,26	0,00	0,00	49,06
Forked Inulin	0,00	0,00	31,25	31,23	0,00
HIS	0,00	0,08	0,08	0,10	0,11
flavoring	0,01	0,01	0,01	0,01	0,01
Lemon acid	1,63	1,77	1,77	1,77	1,77

Hard candies, the composition of which is shown in Table 10, were obtained by mixing the components, heat treatment to a temperature of 257°F (147°C) and then molding the semi-cooled mass using tape rollers to obtain individual hard candies.

Table 11 shows the results of the sensory evaluation of samples of hard candies, the composition of which is shown in Table 10, at various ratios of bulk sweeteners and medicinal substances.

Table 11
Consumer Sensory Evaluation Results: Application of Sugars and Various Medicinal Substances
	Experience 10	Experience 11	Experience 12	Experience 13	Experience 14
	Counter. Sucrose / corn syrup (A)	Sucrose/linear inulin (B)	Sucrose / branched inulin (C)	Sucrose / trehalose / branched inulin (D)	Trehalose/linear inulin (E)
30 s
Taste	6,51	7.70 AU	7.60 AU	7.64 AU	6,73
Degree of aromatization	2,14	3.02 AU	2.94 AU	AE	2.70 AU
3 min
Overall Taste Rating	6,22	7.48 AU	7.32 AU	7.51 AU	6,01
Aroma rating	5,81	7.53 AU	7.40 AU	7.59 AU	5,99
Degree of aromatization	2,02	3.06 ACE	2.84 AU	3.05 FSU	2.74 A
Texture evaluation	7.22 E	7.40 E	7.20 E	7.28 E	6,80
Significance: at 95% confidence level, one-tailed test n=81

Hard candies, the composition of which is shown in Table 11, were subjected to sensory evaluation by consumers (n=81) blindly in random order. The test participants tried all the samples. These samples were rated on a scale of 1-9 (9 being the maximum score) for taste and on a scale of 1-5 for the degree of aromatization (with 5 being the maximum score). After 30 seconds, the test participants had to evaluate the samples for taste and degree of aromatization. After 3 minutes, test participants evaluated the samples for overall taste, aroma, degree of aromatization and texture. The letters after the numbers indicate the statistically significant difference between the samples at a confidence level of 95% (one-sided experience).

The consumer sensory results shown in Table 11 show that Samples 11, 12, and 13 scored significantly higher than Control Sample 10 in taste, aroma, and overall taste. Samples 11, 12 and 13 had a texture similar to that of the control sample. Sample 14 was similar in all respects to the control sample, except for the degree of aromatization, when sample 14 scored significantly higher.

Table 12 lists hard candy formulations with various bulk sweeteners and various therapeutic agents.

Table 12
Hard candies containing isomaltulose: formulations
Experience No.	15	16	17	18	19	20	21
Ingredients	Sucrose / corn syrup, counter	Isomaltulose / brown syrup rice	Isomaltulose / sucromalt		Isomaltulose / branched inulin	Isomaltulose/sucromalt/erythritol	Erythritol/sucromalt
sucrose	81,80	0,00	0,00	0,00	0,00	0,00	0,00
Isomaltulose	0,00	64,33	64,88	66,91	67,05	32,65	0,00
erythritol	0,00	0,00	0,00	0,00	0,00	32,62	67,36
corn syrup	16,56	0,00	0,00	0,00	0,00	0,00	0,00
brown rice syrup	0,00	33,88	0,00	0,00	0,00	0,00	0,00
Branched inulin	0,00	0,00	0,00	31,22	0,00	0,00	0,00
Linear inulin	0,00	0,00	0,00	0,00	31,44	0,00	0,00
Sucromalt	0,00	0,00	33,31	0,00	0,00	33,53	31,44
HIS	0,00	0,08	0,08	0,08	0,08	0,08	0,08
flavoring	0,01	0,01	0,01	0,01	0,01	0,01	0,01
Lemon acid	1,63	1,70	1,72	1,78	1,42	1,12	1,12

Hard candies, the composition of which is shown in Table 12, were obtained by mixing the components, heat treatment to a temperature of 257°F (147°C) and then molding the semi-cooled mass using tape rollers to obtain individual hard candies.

Table 13 shows the results of the sensory evaluation of samples of hard candies 15, 16, 17 and 18, described in Table 12, containing isomaltulose and various medicinal substances.

Table 13
Consumer Sensory Evaluation Results: Formulations Containing Isomaltulose and Various Therapeutic Substances
Experience No.	15	16	17	18
		Isomaltulose / brown syrup rice (B)	Isomaltulose/ sucromalt (C)	Isomaltulose / branched Inulin (D)
30 s
Taste	7.46V	6,87	7.45 V	7,12
Degree of aromatization	2,84	2,78	2.95D	2,60
3 min
Overall Taste Rating	7.49VD	6,72	7.22V	7,02
Aroma rating	7.33V	6,42	7.19 V	7.01 V
Degree of aromatization	3.05VD	2,65	3.12 BD	2,82
Texture evaluation	7.32D	7,08	7.31D	6,95
Significance: at 95% confidence level, one-tailed test n=85.

Hard candies, the composition of which is shown in Table 13, were subjected to sensory evaluation by consumers (n=85) blindly in random order. The test participants tried all four samples. These samples were rated on a scale of 1-9 (9 being the maximum score) for taste and on a scale of 1-5 for the degree of aromatization (with 5 being the maximum score). After 30 seconds, the test participants had to evaluate the samples for taste and degree of aromatization. After 3 minutes, test participants evaluated the samples for overall taste, aroma, degree of aromatization and texture. The letters after the numbers indicate the statistically significant difference between the samples at a confidence level of 95% (one-sided experience).

The results of the sensory assessment by consumers, shown in Table 13, show that sample 16 is characterized by lower scores than the control sample and sample 17 on most indicators. The test results for this group of samples show that different medicinal substances can cause differences between samples, even if they all contain the same bulk sweetener.

Table 14 describes the properties of samples 15-23 (should be 21) hard candies, the composition of which is described in Table 12.

Table 14
Experience No.		Description of the properties of the obtained hard candies
15	Sucrose/corn syrup, control
16	Isomaltulose/brown rice syrup	Nice hard lollipop, good texture, non-sticky
17	Isomaltulose/sucromalt	Nice hard lollipop, good texture, non-sticky, sweet
18	Isomaltulose/branched inulin	Pleasant hard candy, good texture, non-sticky, flavor from fork. inulin
19	Isomaltulose/linear inulin	Initially a pleasant hard candy, later becomes sticky
20	Isomaltulose/sucromalt/erythritol	Does not harden, lollipop does not form
21	Erythritol/sucromalt	Forms a hard, non-sticky lollipop

Table 14 describes the properties of hard candy samples made using various bulk sweeteners and medicinal agents.

Table 15 lists hard candy formulations with various bulk sweeteners and various therapeutic agents.

Table 15
compositions for obtaining lollipops with various bulk sweeteners and various medicinal substances
Experience No.	22	23	24	25
Ingredients	Sucrose/corn syrup, control (A) (2)
sucrose	81,80	0,00	0,00	0,00
Trehalose	0,00	0,00	31,45	31,32
Isomaltulose	0,00	66,87	0,00	0,00
erythritol	0,00	0,00	10,48	10,45
corn syrup	16,56	0,00	0,00	0,00
Indigestible dextrin	0,00	31,22	0,00	0,00
brown rice syrup	0,00	0,00	31,45	56,44
Linear inulin	0,00	0,13	0,12	0,12
HIS	0,00	0,13	0,12	0,12
flavoring	0,01	0,01	0,01	0,01
Lemon acid	1,63	1,77	1,67	1,66

Hard candies, the composition of which is shown in Table 15, were obtained by mixing the components, heat treatment to a temperature of 257°F (147°C) and then molding the semi-cooled mass using tape rollers to obtain individual hard candies.

Table 16 shows the results of consumer sensory evaluations of Samples 22, 23, 24 and 25, which are formulated in Table 15 and contain various bulk sweeteners and health agents.

Table 16
Consumer Sensory Evaluation Results: Samples Containing Various Bulk Sweeteners and Health Substances
Experience No.	22	23	24	25
	Sucrose/corn syrup, control (A)	Isomaltulose / indigestible dextrin (B)	Trehalose / erythritol / linear inulin / brown syrup rice (C)	Trehalose/erythritol/linear inulin (D)
30 s
Taste	6,75	7.32 A	7.49 A	7.25 A
Degree of aromatization	2,38	2.83 A	2.79 A	2.96 A
3 min
Overall Taste Rating	6,55	7.23 A	7.29 A	6.97 A
Aroma rating	6,39	6.95 A	7.05 A	6,84
Degree of aromatization	2,31	2.87 A	2.75 A	2.79 A
Texture evaluation	7,09	7.43 A	7.60 A	7,38
n=77 Significance: at 95% confidence level, one-tailed test

Hard candies, the composition of which is shown in Table 14, were subjected to sensory evaluation by consumers (n=77) blindly in random order. The test participants tried all four samples. These samples were rated on a scale of 1-9 (9 being the maximum score) for taste and on a scale of 1-5 for the degree of aromatization (with 5 being the maximum score). After 30 seconds, the test participants had to evaluate the samples for taste and degree of aromatization. After 3 minutes, test participants evaluated the samples for overall taste, aroma, degree of aromatization and texture. The letters after the numbers indicate the statistically significant difference between the samples at a confidence level of 95% (one-sided experience).

The results of the consumer sensory evaluation shown in Table 14 (should be 16) indicate that the candy samples 23-25 ​​were superior in most respects to the control. Trehalose resulted in an acceptable hard candy when combined with other bulk sweeteners, trehalose alone did not.

The sensory evaluation results show that a combination of bulk sweeteners and therapeutic agents in weight ratios of 80:20 to 20:80 (preferably 70:30 to 30:70) can be used to produce a hard candy having at least the same stability. , like a hard candy made with sucrose and corn syrup, and sensory properties that are at least similar to those of the control.

Compositions and methods according to this invention can be used in various ways, only some of which have been illustrated and described above. The present invention may be embodied in other forms without departing from its scope and essential characteristics.

The described embodiments are to be considered in all respects only as illustrative and non-limiting, therefore, the scope of this invention is determined by the claims and not by the above description. All changes that are equivalent to the features in the claims are also included in its scope.

1. The composition of the hard candy, including:
a) bulk sweetener, which is isomaltulose and trehalose, erythritol, or combinations thereof;
b) a therapeutic substance, which is inulin, indigestible dextrin, sucromalt and polydextrose, or combinations thereof,
wherein the weight ratio of the bulk sweetener to the medicinal substance is in wt.% based on dry matter from 70/30 to 40/60.

2. The composition of the hard candy, including:
a) a bulk sweetener that is trehalose, erythritol, or combinations thereof, and
b) a therapeutic substance, which is inulin, sucromalt, brown rice syrup, or combinations thereof,
wherein the weight ratio of the bulk sweetener to the medicinal substance is in wt.% based on dry matter from 70/30 to 40/60.

3. A hard candy composition according to claim 1 or 2, characterized in that said hard candy composition further comprises sucrose in an amount of less than 50% by weight, based on the hard candy composition.

4. A hard candy composition according to claim 1, characterized in that said hard candy composition further comprises sucrose in an amount of less than 20% by weight based on the hard candy composition.

5. The composition of the hard candy according to claim 1, characterized in that the therapeutic substance is inulin.

6. The composition of the hard candy according to claim 1, characterized in that the therapeutic substance is a branched inulin.

7. The composition of the hard candy according to claim 1, characterized in that the therapeutic substance is a linear inulin.

8. The composition of the hard candy according to claim 1, characterized in that the therapeutic substance is an indigestible dextrin.

9. The composition of the hard candy according to claim 1, characterized in that the medicinal substance is sucromalt.

10. The composition of the hard candy, including a bulk sweetener and a medicinal substance and additionally containing:
a) at least 40 wt.% trehalose,
b) at least 40% by weight of inulin, and

11. The composition of a hard candy, including a bulk sweetener and a medicinal substance and additionally containing:
a) at least 30% by weight of trehalose,
b) at least 30 wt.% sucrose and
c) at least 30% by weight branched inulin,
while the hard candy contains no more than 5 wt.% water.

12. Hard candy composition according to claim 10, characterized in that the bulk sweetener is isomaltulose.

13. Hard candy composition according to claim 10, characterized in that the bulk sweetener is trehalose.

14. A hard candy composition according to claim 12, characterized in that the bulk sweetener is erythritol.

15. The composition of the hard candy according to claim 10, characterized in that the therapeutic substance is inulin.

16. The composition of the hard candy according to claim 10, characterized in that the therapeutic substance is an indigestible dextrin.

17. The composition of the hard candy according to claim 10, characterized in that the medicinal substance is sucromalt.

18. The composition of the hard candy according to claim 10, characterized in that the therapeutic substance is polydextrose.

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