Sugar-free Confectionery

This chapter covers the science, ingredients and processes for making sugar-free confectionery. The issue of the calorie values assigned to different ingredients is considered as well as the problem of the laxative threshold. The bulk sweeteners considered include the polyols sorbitol, maltitol, isomalt, erythritol, lactitol and hydrogenated glucose syrup as well as the bulking agent polydextrose. The intense sweeteners covered include aspartame, acesulfam K, saccharin, stevia, neohesperidine dihydrochalcone, neotame, alitame, sucralose and thaumatin. Sugar-free products considered include chewing gum, boiled sweets, gums and jellies, Turkish delight, toffee, panned goods, tablets and lozenges. The production of calorie-controlled products is covered.