FIELD: food industry.
SUBSTANCE: caramel contains xylitol as a basic component, another component and an agent reducing viscosity. Another component is selected from the group consisting of monosaccharide, disaccharide and sugar alcohol obtained from any of these by restoration. The mole ratio of this component per 1 mole of xylitol is from 0.02 to 0.3. Agent reducing viscosity is present in quantity ranging from 0.01 to 20 wt %. This caramel also contains crystalline part. The invention also describes methods for obtaining the said caramel. Addition to the mixture of xylitol with another component in the said mole ratio enables to control the crystallisation process of xylitol, and addition of the agent reducing viscosity in the indicated quantity provides a stable fluidity of the mixture and thus technological process.
EFFECT: invention enables to obtain caramel, giving intense sensation of coolness.
13 cl, 7 dwg, 2 tbl, 11 ex
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