confection prototypes
Fibersol®-2 in Caramels and Truffles
Fibersol®-2 digestion resistant maltodextrin has been incorporated into caramel and truffle style product both enrobed in chocolate containing resistant maltodextrin to enhance the overall nutritional profile of the confections through the addition of soluble dietary fiber.
Caramel: Fibersol®-2 was dissolved in the aqueous phase by heating the liquids to 100°F and being held under constant agitation. By doing so, Fibersol®-2 was easily dissolved. The remaining ingredients were added and further heated to the proper temperatures. The finished caramel was then enrobed in milk chocolate with resistant maltodextrin or bittersweet chocolate with resistant maltodextrin that was provided by ADM Cocoa. The finished product yields 3 grams of fiber per 30 grams of chocolate covered caramel.
Truffle: Fibersol®-2 was incorporated in the aqueous phase of this process and added by heating the water in the system to 100°F
and adding in the Fibersol®-2 while under constant agitation. Once the Fibersol®-2 was completely dissolved, the remaining ingredients were added and heated to proper temperature. The chocolate
center was then enrobed with milk chocolate with resistant maltodextrin or bittersweet chocolate with resistant maltodextrin provided by ADM Cocoa. The finished pieces yield 5 grams of fiber per 30 grams of chocolate truffles.
Hard Candy: Fibersol®-2 digestion resistant maltodextrin has been incorporated into hard candy to enhance the overall nutritional profile of the candy pieces through the addition of soluble dietary fiber. Fibersol®-2 was incorporated by reducing the amount of corn syrup and sucrose to incorporate Fibersol®-2 in the standard sugar based candy formulation. Fibersol®-2 was incorporated into the aqueous phase while being stirred under constant agitation and heated around 100°F. The syrup was further heated to the proper temperature, formed, cut and packaged. The finished hard candy pieces yield 5 grams of fiber per 16 grams of candy.
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