Abstract
ABSTRACTSeveral properties of milk caramels containing either hydrolyzed lactose (HL), hydrolyzed sweet whey (HSW), or invert sugar were evaluated. Control caramels containing none of these humectants were also evaluated. Caramels containing 5 and 10% invert sugar or 86% HL had comparable hot spread indices, properties of reducing sugar crystallization during storage, and taste and texture panel acceptabilities. However, caramels made with invert sugar were more compressible than those made with HL. On extended storage, both types of caramels resisted moisture losses at 25 and 40% relative humidities, which was predictable from their equilibrium relative humidities (ERH). Caramels made with 5 and 10% hydrolyzed lactose (90%) as HSW were inferior with respect to taste, texture and compressibility but had superior humectant properties as well as the property of reducing sugar crystallization rates. Although their initial taste and texture panel acceptabilities were good, control caramels had the highest ERH and dried out the most in storage at low humidities, causing excessive sugar crystallization. This study shows excellent caramels can be made containing 5 or 10% HL.
Published Version
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