Fruit caramel

Fruit caramels , also known as fruit chewing candies , are soft candies that are mainly made up of sugar and glucose syrup and that are tough and have a chewable consistency. Well-known brands in Germany are the Böhme Fruchtkaramellen ( Halloren Schokoladenfabrik ) and Maoam ( Haribo ).

Fruit caramels mainly consist of water, sugar , glucose syrup , fat , invert sugar , fruits , acidulants , food colors and flavorings . Compared to hard caramels, fruit caramels have a higher moisture content and always contain fat. Often more gelatine is added to them. To improve the chewing properties and to reduce the density , they are usually whipped with air. The finished candies are usually individually wrapped in foil or paper.

Web links

Documentation of the NDR about chewy sweets

Individual evidence

^ ^A ^b Benno Kunz: Lexicon of food technology . Springer, Berlin / Heidelberg 1993, ISBN 978-3-642-48054-6 , pp. 137 , doi : 10.1007 / 978-3-642-48054-6 .
↑ ^a ^b G. Gotsch: Sugar confectionery technology . In: Dieter Osteroth (Hrsg.): Pocket book for food chemists and technologists . tape 2 . Springer, Berlin / Heidelberg 1991, ISBN 978-3-642-63506-9 , pp. 248-249 , doi : 10.1007 / 978-3-642-58220-2_19 .
↑ Christoph Platen: «Ökonymie»: On product name linguistics in the European internal market . Walter de Gruyter, 1997, ISBN 978-3-11-094120-3 , p. 53 .

[:1-1] A ^b Benno Kunz: Lexicon of food technology . Springer, Berlin / Heidelberg 1993, ISBN 978-3-642-48054-6 , pp. 137 , doi : 10.1007 / 978-3-642-48054-6 .

[:0-2] G. Gotsch: Sugar confectionery technology . In: Dieter Osteroth (Hrsg.): Pocket book for food chemists and technologists . tape 2 . Springer, Berlin / Heidelberg 1991, ISBN 978-3-642-63506-9 , pp. 248-249 , doi : 10.1007 / 978-3-642-58220-2_19 .

[3] Christoph Platen: «Ökonymie»: On product name linguistics in the European internal market . Walter de Gruyter, 1997, ISBN 978-3-11-094120-3 , p. 53 .