Improving the chewing texture of flavored, soft, sugar-free candy, Crown Confectionary has applied for a patent on a formula that reduces the stickiness and adhesion to teeth.
Sugarless soft candy with improved chewy properties
WIPO Patent Application WO/2016/032282
Publication date: March 3, 2016
Assignee: Crown Confectionery Co., Ltd.
Described in this patent application is a method for preparing sugarless, soft candy with reduced stickiness and adhesion to teeth due to sugar and saccharides.
Specifically, the method comprises forming a sugar solution by mixing and homogenizing 0.1-1.0 parts w/w of sucrose fatty acid ester; 0.1-1.0 parts w/w of sorbitan fatty acid ester; 15-20 parts w/w of oil and fat; 40-50 parts w/w of isomalt; 1-5 parts w/w of modified tapioca starch; and 0.5-1.0 parts w/w of pullulan per 100 parts w/w of reduced starch syrup.
Then, 10-20 parts w/w of the resulting sugarless fondant and 1-5 parts w/w of another concentrated solution or flavor are combined and homogenized per 100 parts w/w of the sugar solution composition.
The invention reportedly improves chewy texture and maintains the shape retention of the candy.