Lotte Co., Ltd.

Ryohei Yamabe

Hiroko Ogiwara

Takayuki Kojima

Toshio Takemori

Masanori Ito

Masahiro Takagi

Tatsuya Kamiwaki

Shingo Konno

Kiyoyasu Tsukada

Yoshio Iijima

Masahiro Nakatsukasa

Yoshiaki Horie

The present invention includes a candy and a method for producing it which solves the following problems: crystallization control, continuous production for mass production when the candy includes crystallization of xylitol; prevention of deterioration of the perceived coolness of xylitol, and loss of moisture absorption stability. The includes xylitol and erythritol, wherein the candy is produced by a method including the steps of: heating and melting a compound containing xylitol and erythritol at a weight ratio ranging from 99:1 to 80:20; forming a preliminary product that keeps the melted sugar liquefied in a partly or fully crystallized xylitol fluid by maintaining a fluidity temperature which is below the melting point of xylitol forming the preliminary product into a desired shape; and cooling the formed product to room temperature.

Candy and method for producing the same

It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique for efficiently producing the same. A flowable crystalline candy dough, containing as carbohydrate, 66 to 99% by weight of xylitol and 34 to 1% by weight of another sugar alcohol and a flowable noncrystalline sugar-free candy dough are simultaneously deposited.

Candy and process for producing the same

Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.

De-lactose milk and de-lactose milk powder, and foodstuffs containing

There is disclosed a sweetened condensed milk composition comprising palatinose and palatinose syrup. The final solid weight ratio of palatinose to palatinose syrup is less than 2:1 and preferably not more than 1:1. The sugar composition of a constituent sugar solution preferably includes not more than 70% of palatinose and not less than 20% trehalulose. Preferably, milk solid is not less than 25% and water is not more than 30% of the composition. Suitable milks may be selected from the group consisting of raw milk, partially fat-removed milk, nonfat milk and processed milk. Other suitable milk products may be selected from the group consisting of evaporated milk and evaporated nonfat milk. There is also disclosed a method for producing a sweetened condensed milk composition.

Sweetened condensed milk like composition and a method for producing it

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Saitama, Japan

Ryohei Yamabe