Sugar-free hard boiled candy and process for its manufacture

Sugar-free hard boiled candy containing:

• more than 3% of water,
• on a dry matter basis, from 5 to 100% of at least one crystallizable polyol, the balance to 100% being essentially a composition of slightly digestible or hydrogenated carbohydrates which are suitable for conferring on the sugar-free hard boiled candy a glass transition temperature at least equal to 38.degree. C., this temperature being measured for its effective water content.

Process for the preparation of a stable sugar-free hard boiled candy comprising:

• (a) the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the hard boiled candy a glass transition temperature at least equal to 38.degree. C., this temperature being measured for a water content of about 3.2%,
• (b) the boiling of the said syrup at a temperature sufficient to allow the verification of a massecuite containing more than 3.0% of water.

Process for the preparation of a stable sugar-free hard boiled candy comprising:

• (a) the preparation of a syrup containing, on a dry matter basis, from 5 to 100% of a crystallizable polyol selected from the group consisting of maltitol, isomalt, mannitol, erythritol, sorbitol, xylitol or lactitol, said syrup being suitable for conferring on the hard boiled candy a glass transition temperature at least equal to 38.degree. C., this temperature being measured for the effective water content of the hard-boiled candy,
• (b) the boiling of the said syrup at a temperature sufficient to allow the vitrification of a massecuite containing more than 3.0% of water.