Technical Troubleshooting
Focus on Sugar-Reduced Confections, "Advanced Q&A"
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By changing the ratio of crystalline phase/continuous phase. For a long texture, the ratio should be < 15% mannitol/85% maltitol syrup. For a short texture, the ratio should be between 16/84 and 19/81.
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LYCASIN® 80/55 maltitol syrup for the continuous phase and Mannitol P35 or SweetPearl® P25FD maltitol for the crystalline phase.
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Introduction of tartaric acid: for the same level, you will obtain lower pH, and the bonds created between tartaric and gelatin are stronger than the bonds between citric and gelatin.
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Maltitol syrup LYCASIN® 80/55 is the best choice. It is a unique ingredient replacing both sugar and glucose syrup. It will bring stability, transparency and some sweetness.
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SweetPearl® P200 or P700 maltitol powder. Depending on process, it is the best alternative to sugar for taste and process: it behaves exactly like sugar during the process and offer a natural sweetness.
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Mannitol, as it is the least soluble polyol and the less hygroscopic.
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NUTRIOSE® soluble fiber is stable with all pH and T°C.
There is no degradation during the process, meaning that you will not increase the sugar level of the recipe.