Sugar-Free Hard-Boiled Candies with LYCASIN® HBC Maltitol Syrup
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Recipe reference: GSWEHBC003
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) | END-PRODUCT DRY SOLIDS (%) |
| LYCASIN® HBC maltitol syrup® | 100.00 | 97.00 |
| Residual moisture | 3.00 | |
| Total | 100.00 | 100 |
*Roquette product
Process method
Cook LYCASIN® HBC maltitol syrup until final residual moisture of 2.5 and 3%
To obtain such a residual moisture content follow recommended cooking parameters (for information only)
- Open pan cooking : cook to 302- 311°F
- Stamped HBC / Discontinuous vacuum cooking: Cooking temperature / vacuum level : 293°F/0.4 bars or 291°F/-0.6 bars / Vacuum time : around 3 minutes
- Stamped HBC / Continuous Coil vacuum cooking (700kg/h - 850kg/h): Cooking temperature / vacuum : 282°F - 184°F/-0.7 bars
- Deposited HBC / Continuous cooking: Cooking temperature / vacuum level : 302°F/-0.1 bars to 311°F atm pressure
Mix in color, acid(s), flavor(s) and high intensity sweetener --(0.8g Acesulfame K / 1 kg of cooked mass or a mix of Acesulfame K + aspartame: 0.7g Acesulfame K / 1 kg cooked mass + 0.5 g aspartame / 1 kg cooked mass or 0.2 g sucralose / 1 kg cooked mass)
Deposited hard boiled candies
- Deposit at 293-302°F
- Cool down
- Wrap individually
Stamped hard boiled candies
- Cool down to around 176°F (cooling belt at around 131°F)
- Roll (rolling machine and rope sizer at around 140°F
- Stam
- Cool
- Wrap individually
Ingredients list and allergens (Indicative)
- Maltitol syrup
Label of nutrition facts (Indicative)
Serving size: 30 g
Amount per serving: Calories 90
| % Daily Value | ||
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 29 g | 11% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Includes Added Sugars | 0 g | 0% |
| Sugar alcohol | 18 g | |
| Protein | 0 g | |
| Vitamin D | 0 mcq | 0 % |
| Calcium | 0 mg |
0% |
| Iron | 0 mg | 0% |
| Potassium | 0 mg | 0 % |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Comments
Decrease vacuum level and if necessary increase cooking temperature to reach 2.5-3% residual moisture if the cooked mass is too viscous.
Lycasin® HBC based sugar-free hard-boiled candies with final moisture content of 2.5-3% have similar stability to full sugar hard boiled candies ( 50/50% sucrose /glucose syrup) and final moisture content of 2.5-3%.
Other marketed non-cariogenic sugar-free hard-boiled candies have generally a moisture content <1%.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.
Links to pages of the products used within this recipe
Recipe reference: ASWEHBC001
Recipe composition
| INGREDIENTS |
PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| LYCASIN® HBC maltitol syrup* | 100.000 g | 100.000 | 73.000 |
| Residual moisture | - | - | 27.000 |
| Total | 100.00 | 100.000 | 100.000 |
*Roquette product
Process method
Cook the LYCASIN® HBC maltitol syrup until a water content between 2.5 and 3% is obtained.
Such a residual moisture content corresponds to the following cooking parameters (for information only):
- Open pan cooking : boil to around 150 - 155°C
- Stamped HBC / Discontinuous vaccum cooking : => Cooking temperature / vacuum level : 145°C/0.4 bars or 144°C/-0.6 bars / Vacuum time : around 3 minutes
- Stamped HBC / Continuous Coil vacuum cooking (700kg/h - 850kg/h) => Cooking temperature / vacuum : 139°C - 140°C/-0.7 bars
- Deposited HBC / Continuous cooking => Cooking temperature / vacuum level : 150°C/-0.1 bars to 155°C atm pressure
Incorporate colouring matter, acid flavouring and intense sweetener (0.8g acesulfame K / kg cooked mass or a mix of acesulfame K + aspartame: 0.7g acesulfame K / kg cooked mass + 0.5 g aspartame / kg cooked mass or 0.2 g sucralose / kg cooked mass)
Deposited hard boiled candies:
- Deposit at 145-150°
- Cool down
- Wrap individually the hard boiled candies
Stamped hard boiled candies:
- Cool down to around 80°C (cooling belt at around 55°C)
- Roll (rolling machine and rope sizer at around 60°C)
- Stamp
- Cool
- Wrap individually the hard boiled candies
Ingredients list and allergens (Indicative)
- Sweetener (maltitol syrup) .
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100g Proposed recipe |
| Energy (kcal) | 236 |
| Fat (g) | 0.0 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 73.0 |
| of which sugars (g) | 0.0 |
| of which polyols (g) | 45.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 0.0 |
| Salt (g) | 0.00 |
Comments
In case too viscous a cooked mass is obtained, decrease vacuum level (and, if necessary, increase cooking temperature to reach 2.5-3% moisture content).
The stability of hard boiled candies based on LYCASIN HBC having a residual moisture content between 2.5 and 3% is similar to that of traditional hard boiled candies based on sucrose (50%) and glucose syrup ( 50%) with a moisture content between 2.5 and 3%.
Other marketed non cariogenic sugarless hard boiled candies generally have a moisture content <1%.
Product formulation CS SC 8: Covered by ROQUETTE Patents.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.
Links to pages of the products used within this recipe
Recipe reference: LSWEHBC003
Recipe composition
| INGREDIENTS |
PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| LYCASIN® HBC maltitol syrup® | 100.000 g | 100.000 | 97.000 |
| Residual moisture | - | - | 3.000 |
| Total | 100.00 | 100.000 | 100.000 |
*Roquette product
Process method
Cook the LYCASIN HBC maltitol syrup until a water content between 2.5 and 3% is obtained.
Such a residual moisture content corresponds to the following cooking parameters (for information only):
- Open pan cooking : boil to around 150 ‐ 155°C
- Stamped HBC / Discontinuous vacuum cooking: Cooking temperature / vacuum level : 145°C/0.4 bars or 144°C/‐0.6 bars / Vacuum time : around 3 minutes
- Stamped HBC / Continuous Coil vacuum cooking (700kg/h - 850kg/h): Cooking temperature / vacuum : 139°C ‐ 140°C/‐0.7 bars
- Deposited HBC / Continuous cooking: Cooking temperature / vacuum level : 150°C/‐0.1 bars to 155°C atm pressure
Incorporate colouring matter, acid flavouring and intense sweetener (0.8g acesulfame K / kg cooked mass or a mix of acesulfame K + aspartame: 0.7g acesulfame K / kg cooked mass + 0.5 g aspartame / kg cooked mass or 0.2 g sucralose / kg cooked mass).
Deposited hard boiled candies
- Deposit at 145-150°C
- Cool down
- Wrap individually the hard boiled candies
Stamped hard boiled candies
- Cool down to around 80°C (cooling belt at around 55°C)
- Roll (rolling machine and rope sizer at around 60°C
- Stamp
- Cool
- Wrap individually the hard boiled candies
Ingredients list and allergens (Indicative)
- Sweetener (Maltitol syrup)
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 233 |
| Fat (g) | 0.0 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 97.0 |
| of which sugars (g) | 0.0 |
| of which polyols (g) | 97.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 0.0 |
| Salt (g) | 0.00 |
Comments
In case too viscous a cooked mass is obtained, decrease vacuum level (and, if necessary, increase cooking temperature to reach 2.5‐3% moisture content).
The stability of hard boiled candies based on LYCASIN HBC having a residual moisture content between 2.5 and 3% is similar to that of traditional hard boiled candies based on sucrose (50%) and glucose syrup ( 50%) with a moisture content between 2.5 and 3%.
Other marketed non cariogenic sugarless hard boiled candies generally have a moisture content <1%.
Product formulation CS SC 8 : covered by ROQUETTE Patents.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.