Effect of Calcium Maltobionate on the Glass Transition Temperature of Model and Hand-made Hard Candies.

Glass transition temperature ( ) is an important parameter for the physical quality control of hard candies. In order to understand the applicability of calcium maltobionate to hard candy, effect of calcium maltobionate addition on the of model and hand-made hard candies was investigated. Freeze-dried calcium maltobionate-sugar (sucrose containing a small amount of glucose-fructose mixture) and calcium maltobionate-reduced isomaltulose mixtures were prepared as model candies, and their anhydrous was evaluated using a differential scanning calorimetry.