Sugar-free chewy candy and manufacturing method

By baking the candy mass before shaping, the method addresses the deformation and stability issues of sugar-free candies, achieving a desirable chewy texture and improved processing characteristics.

JP2026113740APending Publication Date: 2026-07-07INTERCONTINENTAL GREAT BRANDS LLC
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
INTERCONTINENTAL GREAT BRANDS LLC
Filing Date
2026-04-21
Publication Date
2026-07-07

AI Technical Summary

Technical Problem

Existing methods for producing sugar-free chewy candies, particularly those using polyol bulk sweeteners like isomalt, result in products that are easily deformed, lack structural integrity, and exhibit low size stability, making them unsuitable for commercial use.

Method used

A method involving cooking a candy mass with a moisture content of 4% to 8%, adding a seeding material, and baking the mixed mass at 30 to 80°C before shaping it into a desired form, which enhances crystallization and texture, resulting in a chewy candy with improved structural integrity and reduced stickiness.

Benefits of technology

The method produces sugar-free chewy candies with a desirable chewy texture and manufacturing-favorable properties, such as non-stickiness and resistance to deformation, enabling easier processing and packaging.

✦ Generated by Eureka AI based on patent content.

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Abstract

Providing sugar-free chewy candy and its manufacturing method. [Solution] A method for producing a sugar-free chewy candy product includes: cooking an ingredient containing a polyol bulk sweetener to obtain a cooked mass having a moisture content of 4% to 8%; adding a seeding material to the cooked mass while mixing to obtain a mixed mass; baking the mixed mass at 30 to 80°C to obtain a baked mass; and shaping the baked mass into a desired shape to obtain a sugar-free chewy candy product.
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