FIELD: food-processing industry, in particular, confectioneries containing one or more sugar cane alcohols having improved clarity, namely, light transmission.
SUBSTANCE: confectionery product is caramel containing at least one acidic component. Caramel is produced from liquid basic material including at least one sugar cane alcohol other than monosaccharide sugar cane alcohol, water, and acidic component. Basic material is heated under conditions wherein acidic component does not cause substantial hydrolysis of sugar cane alcohol, for dissolving of acidic component in liquid and removal of at least part of water, followed by cooling for producing of caramel. Confectionery has light transmission of at least 47.8% at 450 nm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.
EFFECT: improved clarity of confectionery owing to introducing of at least one acidic component.
16 cl, 3 dwg, 1 tbl, 3 ex
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