Evaluating solids and sweetness separately in polydextrose confectionery trials

Set up the comparison

Keep finished solids equal and adjust the bulking and sweetening components separately. Record structure after cooking and cooling.

Measurements to record

Solution pH (Dimensionless). State solution concentration and temperature and distinguish native from neutralised forms. Residual sugar profile (% on a dry basis). Confirm the components measured and the peak integration method. Relate the result to the moisture of the goods received. Record the sample ID and method revision for repeat testing.

Interpreting the results

Compare residual sorbitol, glucose and polymer fractions. File the fibre report separately from finished-product sweetness, colour and texture.

What to record

• Solids
• Sweetener system
• Cooking endpoint
• Cooling conditions
• Texture

Technical references

• European Commission: food additive specifications by substance ↗

Products and processes