Cool melting confectionery

摘要

Coolness, upon consuming confectionery, can be desirable, it gives the impression of cleanness and freshness in the product. There are various ways of introducing this sensation into a confection. Simply including a mint flavour can give this effect, although this does, of course, have the drawback that it can only apply to those products having such a flavour. The use of sweeteners such as dextrose, sorbitol and xylitol also has the effect of increasing the cool melting sensation of confectionery products ranging from fillings to chews [1] although Kojima et al [2] claim that the cool feeling deteriorates with time when xylitol is used. They recommend blending up to 20 per cent erythritol with xylitol. There are suggestions in literature that some people, particularly those who suffer from irritable bowel syndrome, have an intolerance to sorbitol.