METHOD FOR THE PRODUCTION OF CARAMEL "WITHOUT ADDED SUGAR" WITH REDUCED CALORIE CONTENT AND GLYCEMICITY Russian patent published in 2021 - IPC A23G3/38 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry and can be used in the production of sugary confectionery products, in particular candy caramel "without added sugar" of low-calorie content and glycemicity using a natural sweetener - erythritol. The method for the production of lollipop caramel includes the preparation of molasses, the preparation of the caramel mass, its cooling and mixing with the recipe components, the molding of the caramel, its cooling and packaging. When receiving a caramel mass, heated syrup is mixed with erythritol and a fatty product. The resulting mixture is boiled to a temperature of 142-144°C, cooled to a temperature of 95-100°C and mixed either with natural essential oil from eucalyptus or lemon, or fennel, or turmeric and citric acid, or with a powdered semi-finished product from apple pomace or cocoa shell, or whey protein concentrate. The resulting caramel mass is then molded either by casting into rigid molds, or subjected to processing on rolling and stretching machines, followed by molding on rotary stamping machines, the caramel is cooled to a temperature of 30-35°C and packaged. Caramel is prepared at a certain ratio of recipe components.

EFFECT: invention is aimed at improving the quality of caramel, reducing its sweetness, sugar content, calorie content and glycemicity by reducing the amount of molasses in the recipe and introducing a natural sweetener - erythritol, increasing the nutritional and biological value of caramel by introducing natural essential oils or powdered semi-finished products from apple pomace into the recipe or cocoa shell, or whey protein concentrate.

1 cl, 1 tbl, 5 ex