HARD CANDY WITH IMPROVED ORGANOLEPTIC PROPERTIES AND INCREASED STABILITY IN STORAGE Russian patent published in 2008 - IPC A23G3/50 

FIELD: food industry.

SUBSTANCE: invention is related to hard candy with improved properties in storage and better organoleptic properties, and also to method of its preparation. Candy mass for hard candy contains 1.1-GPM (1-O-α-D-glucopyranosil-D-mannitol) in amount from 61 to 70% weight, (in conversion to total mass of dry substance of candy mass for hard candy), maltitol in amount from 2.5 to 17% weight, (in conversion to total mass of dry substance of candy mass for hard candy) and sorbitol in amount of [S] (in weight %) (in conversion to total mass of dry substance of candy mass for hard candy), at that [S]=c+b x [1,1-GPM]+a x [1,1-GPM] x [maltitol] and a is equal from 0.0016 to 0.0005, b is equal from -0.0139 to 0.0019 and c is equal from 0.9 to - 0.19. Hard candy is prepared from this candy mass. Method of production of hard candy includes preparation of water solution or suspension of mixture from above mentioned components by heating and boiling at temperature from 145 to 170°C with further evaporation, cooling, molding of prepared mass to prepare hard candy.

EFFECT: preparation of hard candy with better stability in storage and improved organoleptic attractiveness.

17 cl, 13 dwg, 20 tbl, 20 ex