Table 1.
Table 1. T g and water content for commercial hard candies.
| Type | T g (ºC) | Water content (g/100g-solid) |
Composition (g/100g-product) | Product information | ||
|---|---|---|---|---|---|---|
| Protein | Fat | Carbohydrate | ||||
| Normal 1 | 48.3 ± 0.6 a | 2.3 ± 0.4 a | 0.0 | 0.0 | 97.2 | sugar, syrup, herbs extract, condensed chinese quince juice, malt extract, chinese quince extract, flavoring, caramel coloring, emulsifier, seasoning |
| Normal 2 | 47.7 ± 0.5 a, b | 1.4 ± 0.2 b | 0.0 | 1.6 | 95.5 | syrup, sugar, vegetable oil, condensed yogurt, condensed lemon extract, honey, acidulant, flavoring, emulsifier, gardenia pigment |
| Normal 3 | 49.1 ± 1.1 a | 1.4 ± 0.1 b | 0.0 | 0.0 | 97.5 | sugar, syrup, condensed blueberry extract, bilberry extract, acidulant, flavoring, marigold, vitamin A. biotin |
| Sugarless 1 | 44.6 ± 1.0 b, c | 0.6 ± 0.0 c | 0.0 | 7.9 | 90.2 | reduced sugar syrup, margarin, cream, coffee powder, salt, emulsifier, coloring, flavoring, sweetener |
| Sugarless 2 | 44.4 ± 0.5 c | 0.4 ± 0.1 c | 0.3 | 0.3 | 97.9 | reduced palatinose, reduced sugar syrup, herbs extract, chinese quince extract, vitamin C, flavoring, sweetener, coloring, vitamin B 2, vitamin B 1 |
| Milk | 31.8 ± 1.6 d | 2.7 ± 0.1 a | 2.6 | 10.2 | 81.8 | sugar, syrup, milk powder, cream, condensed milk, butter, salt, flavoring, emulsifier, acidulant |
| Honey | 27.9 ± 1.5 e | 0.9 ± 0.1 c | 0.0 | 0.0 | 99.3 | honey |
The T g and water content values are expressed as mean ± SD ( n = 3). The T gand water content values with the different letter are significantly different at p < 0.05.