sugar free lollypops / Name:
Date:
Aims: / Hands on experiment: manufacturing of sweets using Isomalt ® a sugar substitute. Basic terms: sugar substitutes, sugar alcohols, tooth decay, physiological and chemical caloric value.
Time required: / 20 min.
Batch: / 100g.
Chemicals [1]: / - Isomalt
- malic acid or citric acid
- flavours
- food colours / Eventually:
- instant coffee powder
- cream
- vanillin sugar
Equipment: / - pot stainless steel d<17cm
- thermometer T>150°C
- hot plate
- baking paper
- glass rod
- scales 000,0g / - tea spoon
- wooden sticks (toothpicks or shish kebab sticks for handles)
- packing materials (transparent film, gift ribbons)
Preparation: / Heat 100g Isomalt in the pot to melting (145-150°C!), highest heat level.
Fruity lollypops: put off the hot plate and add 1-2 teaspoons malic acid, stir with the glass rod until melted/dissolved. Let the molten mass cool down to approximately 110-120°C, then add colour dropwise as much as desired. Add 3-8 drops of fruit flavour.
Coffee lollypops: dissolve 1,2–3g of instant coffee powder and 5g vanillin sugar in 5g of cream, then mix with the molten Isomalt.
Forming: pour out in small portions onto the baking paper. Quickly put in the wooden sticks and twist them once for good contact! Let cool down for about 10 minutes – ready for consumption. Lollypops may be packed in transparent PP film and bind with gift ribbon.
Observation: / The molten mass cools down quickly and forms a glassy solid. It’s easy to remove from baking paper. Caution: Be aware that sometimes there will form sharp edges that might hurt lips and tongue.
Disposal: / Oral.
Advice: / 1. Tenability is from several days to weeks. Lollypops might get sticky by the time.
2. Remains in the pot may be melted again and consequently reused (with the same or a darker colour).
Where to buy: / 1. Flavours: supermarket; Isomalt: pharmacy
Two-handed (left) and lovers (right) lollypops. [1] All chemicals food-grade required