tel
Wechat:
Aerososcar
tel
Tel:
+86-18123521651
中文版

MENU

/
/
/
The new development of the confectionery industry the application of sugar-free confectionery

The new development of the confectionery industry the application of sugar-free confectionery

  • Sort:Company News
  • Auth:
  • Source:
  • Release time:2020-12-23 15:47
  • Pvs:

【概要描述】Before the Han Dynasty in my country, sweets made from grains and potato starches were named "Yi". In foreign countries, it is said that the Egyptians used honey, figs, dates, etc. to make simple candies in 1000 BC. In Europe, first in the area around Rome, manufacturers wrapped an almond with honey and dried it in the sun to obtain the dragee. After that, in 1600, the French successfully coated the surface of almonds with multiple solid sugar coatings. In 1701, nougat appeared in France. Since then, apple candy (maltose with apple sauce added) has also appeared. However, due to the high price, until the 18th century, only nobles could taste sweets. In the middle of the 18th century, the Germans succeeded in extracting granulated sugar from sugar beets. After that, with the rise of colonial trade, cane sugar became popular, and many candy manufacturers began mass production of candies, and candy began to enter the lives of ordinary people. In the middle of the 20th century, the modern confectionery industry began to develop. Confectionery technologists, chemists and engineers introduced the achievements of modern science and technology into the ancient confectionery production. Various advanced technologies have enabled the production of various confectionery to be continuous, automated, and The age of computerization. With the rapid development of the confectionery industry, dental problems caused by sugar consumption have gradually emerged. In urban children, because they eat too much sugar, their teeth are rarely intact. Doctors and scientists are beginning to realize the connection between sucrose and dental caries. In the 1970s, as the influence of sucrose on the formation of dental caries became increasingly recognized, the development of sugar-free candy became the direction of the development of the candy industry. In the 1970s, the United States used xylitol, sorbitol and other non-sucrose raw materials to produce gums. Since then, more and more candies have replaced sucrose. Sugar alcohols have become the main reason for their good flavor, low calorific value and anti-caries effect. The main raw material for sugar-free candy. In order to solve the dental caries problem caused by traditional candies, a new type of sugar-free candies produced with xylitol and maltitol as raw materials using a casting process have emerged. The process flow is as follows: The formula of sugar-free candy: 4kg xylitol, 6kg maltitol, 5-6g flavoring, 21g citric acid, and appropriate amount of food coloring. The produced candy carbohydrate has a glossy appearance and a hard texture. It is divided into three layers. The upper and lower layers of maltitol wrap the xylitol in the middle, and the shape is oval, which is very beautiful. Using xylitol and maltitol as raw materials to produce sugar-free candies, with low sweetness, a clear cooling sensation in the mouth, fresh and unique flavor, suitable for all ages, especially suitable for sucrose taboos and children to prevent dental caries. Candies produced by using sugar alcohols as raw materials can effectively prevent dental caries and stabilize blood sugar. It not only retains the excellent sweetness of traditional candies, but also highlights the functionality and health of candies.

The new development of the confectionery industry the application of sugar-free confectionery

【概要描述】Before the Han Dynasty in my country, sweets made from grains and potato starches were named "Yi". In foreign countries, it is said that the Egyptians used honey, figs, dates, etc. to make simple candies in 1000 BC. In Europe, first in the area around Rome, manufacturers wrapped an almond with honey and dried it in the sun to obtain the dragee. After that, in 1600, the French successfully coated the surface of almonds with multiple solid sugar coatings. In 1701, nougat appeared in France. Since then, apple candy (maltose with apple sauce added) has also appeared. However, due to the high price, until the 18th century, only nobles could taste sweets.
In the middle of the 18th century, the Germans succeeded in extracting granulated sugar from sugar beets. After that, with the rise of colonial trade, cane sugar became popular, and many candy manufacturers began mass production of candies, and candy began to enter the lives of ordinary people.

In the middle of the 20th century, the modern confectionery industry began to develop. Confectionery technologists, chemists and engineers introduced the achievements of modern science and technology into the ancient confectionery production. Various advanced technologies have enabled the production of various confectionery to be continuous, automated, and The age of computerization.

With the rapid development of the confectionery industry, dental problems caused by sugar consumption have gradually emerged. In urban children, because they eat too much sugar, their teeth are rarely intact. Doctors and scientists are beginning to realize the connection between sucrose and dental caries. In the 1970s, as the influence of sucrose on the formation of dental caries became increasingly recognized, the development of sugar-free candy became the direction of the development of the candy industry. In the 1970s, the United States used xylitol, sorbitol and other non-sucrose raw materials to produce gums. Since then, more and more candies have replaced sucrose. Sugar alcohols have become the main reason for their good flavor, low calorific value and anti-caries effect. The main raw material for sugar-free candy.

In order to solve the dental caries problem caused by traditional candies, a new type of sugar-free candies produced with xylitol and maltitol as raw materials using a casting process have emerged. The process flow is as follows:

The formula of sugar-free candy: 4kg xylitol, 6kg maltitol, 5-6g flavoring, 21g citric acid, and appropriate amount of food coloring. The produced candy carbohydrate has a glossy appearance and a hard texture. It is divided into three layers. The upper and lower layers of maltitol wrap the xylitol in the middle, and the shape is oval, which is very beautiful.

Using xylitol and maltitol as raw materials to produce sugar-free candies, with low sweetness, a clear cooling sensation in the mouth, fresh and unique flavor, suitable for all ages, especially suitable for sucrose taboos and children to prevent dental caries.

Candies produced by using sugar alcohols as raw materials can effectively prevent dental caries and stabilize blood sugar. It not only retains the excellent sweetness of traditional candies, but also highlights the functionality and health of candies.

  • Sort:Company News
  • Auth:
  • Source:
  • Release time:2020-12-23 15:47
  • Pvs:
Detail
Before the Han Dynasty in my country, sweets made from grains and potato starches were named "Yi". In foreign countries, it is said that the Egyptians used honey, figs, dates, etc. to make simple candies in 1000 BC. In Europe, first in the area around Rome, manufacturers wrapped an almond with honey and dried it in the sun to obtain the dragee. After that, in 1600, the French successfully coated the surface of almonds with multiple solid sugar coatings. In 1701, nougat appeared in France. Since then, apple candy (maltose with apple sauce added) has also appeared. However, due to the high price, until the 18th century, only nobles could taste sweets.
    In the middle of the 18th century, the Germans succeeded in extracting granulated sugar from sugar beets. After that, with the rise of colonial trade, cane sugar became popular, and many candy manufacturers began mass production of candies, and candy began to enter the lives of ordinary people.
 
    In the middle of the 20th century, the modern confectionery industry began to develop. Confectionery technologists, chemists and engineers introduced the achievements of modern science and technology into the ancient confectionery production. Various advanced technologies have enabled the production of various confectionery to be continuous, automated, and The age of computerization.
 
    With the rapid development of the confectionery industry, dental problems caused by sugar consumption have gradually emerged. In urban children, because they eat too much sugar, their teeth are rarely intact. Doctors and scientists are beginning to realize the connection between sucrose and dental caries. In the 1970s, as the influence of sucrose on the formation of dental caries became increasingly recognized, the development of sugar-free candy became the direction of the development of the candy industry. In the 1970s, the United States used xylitol, sorbitol and other non-sucrose raw materials to produce gums. Since then, more and more candies have replaced sucrose. Sugar alcohols have become the main reason for their good flavor, low calorific value and anti-caries effect. The main raw material for sugar-free candy.
 
    In order to solve the dental caries problem caused by traditional candies, a new type of sugar-free candies produced with xylitol and maltitol as raw materials using a casting process have emerged. The process flow is as follows:
 
    The formula of sugar-free candy: 4kg xylitol, 6kg maltitol, 5-6g flavoring, 21g citric acid, and appropriate amount of food coloring. The produced candy carbohydrate has a glossy appearance and a hard texture. It is divided into three layers. The upper and lower layers of maltitol wrap the xylitol in the middle, and the shape is oval, which is very beautiful.
 
    Using xylitol and maltitol as raw materials to produce sugar-free candies, with low sweetness, a clear cooling sensation in the mouth, fresh and unique flavor, suitable for all ages, especially suitable for sucrose taboos and children to prevent dental caries.
 
    Candies produced by using sugar alcohols as raw materials can effectively prevent dental caries and stabilize blood sugar. It not only retains the excellent sweetness of traditional candies, but also highlights the functionality and health of candies.

More News

Cake Continuous Aerating Machine: Revolutionizing Food and Beverage Production Lines
Cake Continuous Aerating Machine: Revolutionizing Food and Beverage Production Lines
Discover the innovative cake continuous aerating machine and its impact on the food and beverage industry. Explore its benefits, applications, and how it transforms production lines.
Detail
Discover the innovative cake continuous aerating machine and its impact on the food and beverage industry. Explore its benefits, applications, and how it transforms production lines.
Continuous Aerating Machine for Cake Production Line – Boosting Efficiency and Quality
Continuous Aerating Machine for Cake Production Line – Boosting Efficiency and Quality
Discover how a continuous aerating machine revolutionizes cake production in the food and beverage processing machinery industry. Enhance your knowledge about this essential equipment, its benefits, a
Detail
Discover how a continuous aerating machine revolutionizes cake production in the food and beverage processing machinery industry. Enhance your knowledge about this essential equipment, its benefits, a
Revolutionize Your Chiffon Cake Recipes with the Right Aeration System
Revolutionize Your Chiffon Cake Recipes with the Right Aeration System
Discover the secret to creating the lightest, fluffiest chiffon cakes with the perfect aeration system. In this comprehensive guide, we will walk you through everything you need to know about revoluti
Detail
Discover the secret to creating the lightest, fluffiest chiffon cakes with the perfect aeration system. In this comprehensive guide, we will walk you through everything you need to know about revoluti
Understanding the Chiffon Cake Aeration System in Food and Beverage Production Lines
Understanding the Chiffon Cake Aeration System in Food and Beverage Production Lines
Discover the significance of the chiffon cake aeration system and its role in the manufacturing and processing machinery used in food and beverage production lines.
Detail
Discover the significance of the chiffon cake aeration system and its role in the manufacturing and processing machinery used in food and beverage production lines.

Foshan Aeros Industrial EquipmentCo.,Ltd(Sales Office)



Address: No.6,mingXi Road,Ming Chen Town,GaomingDistrict,Foshan,Guangdong Provice,PRC.
Tel: +86-757-88933066 / 88933068 +86-18123521651
Fax: +86-757-88933063
E-mail: aeroschina02@126.com

Factory Foshan Aeros Industrial EquipmentCo.,Ltd (Factory)
 

Address: No.6 Mingxi Road,Mingcheng Town,
Gaoming District, Foshan City, Guangdong Province, China
Tel: +86-757-88933066
Fax: +86-757-88933063

HK Offce:Aeros(international)Co.,Ltd



Address: Rm 5,16/F.,Kwong Kin Trade Centre,
5 Kin Fat Street,Tuen Mum,N,T.,Hong Kong
Tel: +852 2499 1823
Fax: +852 2499 1822
E-mail: aeroschina@gmail.com aeroschina05@126.com

Message to us

留言应用名称:
底部留言
描述:
验证码
QRcode

Copyright ©  Guangdong,China, Foshan Aeros Industrial Equipment Co., Ltd. All Rights Reserved.
粤ICP备18025868号 www.300.cn