Sorption characteristics of dietary hard candy

M. Hadjikinova, N. Menkov and D. Hadjikinov
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M. Hadjikinova: University of Food Technology, Plovdiv, Bulgaria
N. Menkov: University of Food Technology, Plovdiv, Bulgaria
D. Hadjikinov: University of Food Technology, Plovdiv, Bulgaria

Czech Journal of Food Sciences, 2003, vol. 21, issue 3, 97-99

Abstract: This investigation is aimed at the determination of the effect of sugar alcohols sorbitol and isomalt on the sorption properties of hard candy. The equilibrium isotherms of two kinds of hard candy containing sorbitol and isomalt, respectively, were obtained by means of the static gravimetric method at a temperature of 20°C. The isomalt-containing candy proved to sorb less moisture under equal conditions. The Peleg model was found suitable for the description of the sorption isotherms of hard candy.

Keywords: hard candy; isomalt; sorbitol; equilibrium moisture content; sorption isotherm (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:21:y:2003:i:3:id:3483-cjfs

DOI: 10.17221/3483-CJFS

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