FIELD: food industry.
SUBSTANCE: water syrups for use in chewing gums contains (in % by weight of dry substance) more then 98% of polyols. From this amount sorbitol makes from 50% to 90%. Maltitol represents from 3% to 30%. Other polyols different from sorbitol and maltitol represent from 2% to 20%, and their degree of polymerisation (DP) equals 1 or 2. Less than 20% is represented by polyols with degree of polymerisation that equals 3 or more. Syrup includes plasticiser, such as glycerin or polypropylene glycol in amount that makes less than 1.0%. Syrup contains less than 5% of water, it may be prepared by evaporation of mixture including solution of sorbitol, maltitol syrup and one or more polyols selected from the group that includes mannitol, xylose, lactitol, erythrite, hydrated isomalthulose, and also their combinations.
EFFECT: invention makes it possible to produce chewing gums that remain hard and crunchy for a long period of time due to use of syrups produced according to the invention in their composition.
23 cl, 4 tbl, 20 ex
