Abstract
The production of dietetic candies using isomalt as sugar substitute and some natural ingredients was carried out on a classical technolo gical line with small batch of 25 kg. The caramel mass obtained by replacing sugar with i somalt, was characterized from rheological, sensorial, physical - chemical point of view. The improvement of nutritional value was made by adding natural ingredients on the classical technological line of sugar and glucose syrup candies production by stamping the candy mass. Based on the comparative study of the mentioned parameters, it can be state that the free sugar, but with natural ingredients candies are difficult to p roduced using the classical technology due to the d ifferences between the rheological and physical - chemical pro perties of those candies compared with sugar candie s. In our study, we produced the caramel mass on the same under vacuum boiling system, but the candy formation was made by casting or extrusion .
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