Czech J. Food Sci., 2003, 21(3):97-99 | DOI: 10.17221/3483-CJFS

Sorption characteristics of dietary hard candy

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

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

Published: June 30, 2003  Show citation

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Hadjikinova M, Menkov N, Hadjikinov D. Sorption characteristics of dietary hard candy. Czech J. Food Sci. 2003;21(3):97-99. doi: 10.17221/3483-CJFS.
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