fructose
For the production of toffee, the use of sweetener plays a very important role in providing the texture, taste and shelf life of the product. The sweeteners used in the toffee industry should provide the texture of the product well in addition to providing sweetness. In this regard, sugar as a natural sweetener has taken a very suitable position in this industry. Fructose syrup, as the only natural sweetener that replaces sugar, in addition to creating the characteristics of sugar in the product, will bring benefits such as increasing the shelf life, increasing production efficiency, reducing the cost and finally increasing the quality of toffee. There are various types of fructose syrup. It is used in the production of toffee with different flavors. Fructose syrups with different proportions of fructose (fructose syrup F20, fructose syrup F30, fructose syrup F42, fructose syrup F10) will bring unique characteristics. For example, F30 syrup can be used to produce toffees with balanced sweetness (not too sweet and not too sour). By increasing the amount of fructose, the amount of sweetness increases and the amount of viscosity or consistency decreases.
Glucose
Among the advantages of using glucose in toffee formulation, we can mention the creation of a soft, uniform texture, a mild sweet taste, and an increase in shelf life; Among the types of glucose syrup, DE38 and DE42 glucose syrup are recommended according to the type of product. It is recommended to use DE42 glucose syrup in drinks with higher sweetness and lower consistency and glucose DE38 in drinks with less sweetness and higher consistency.
Maltodextrin
The use of maltodextrin in confectionery industries provides benefits such as increasing shelf life, improving texture, improving color, increasing mouthfeel, improving digestion and improving nutritional value. Among the products in which maltodextrin can be used in this industry, we can refer to all kinds of gum, toffee, candy, chocolate, halva, marshmallow, baklava, and jam and jelly.
