Sugar free and sugar reduced aerated confections and methods of preparation

A method for preparing the aerated food product, comprising the steps of:

• A. providing a hot slurry comprising:
• about 40% to 85% (dry weight basis) sugar alcohol, selected from the group consisting of isomalt, lactitol, maltitol, erythritol and mixtures thereof;
• 35% (dry weight basis) or less of saccharide components;
• 10% (dry weight basis) or less structuring agents;
• 5% or less whipping or foaming agents;
• 20% or less moisture;
• at a temperature of about 75-121° C. (170-250° F.);
• B. aerating the slurry to form an aerated foam having a density of about 0.25 g/cc. and a temperature of about 32 to 82° C. (90 to 180° F.);
• C. extruding the aerated sugar free or sugar reduced foam at a temperature of about 32 to 82° C. (90 to 180° F.) to form an aerated sugar free or sugar reduced extrudate;
• D. cooling the sugar free or sugar reduced extrudate to form a set aerated sugar free or sugar reduced extrudate;
• and,
• E. forming the set aerated sugar free or sugar reduced extrudate into pieces.