APPLICATION GUIDE

Sweeteners for Confectionery

Treat hard candy, gummies and chocolate as different processes. Keep a reference batch and record what changes in the finished piece.

What to test in the formula

Function	Ingredient / Grade	Typical inclusion	Note
Candy bulk and finish	Allulose with stevia	Confirm in a trial	Compare cooked solids and flavour against the control. Check surface tack after cooling and storage.
Chew and setting	Custom confectionery blend	Confirm in a trial	Hold the gel system constant. Record texture and changes during storage before selecting a candidate.
Crystal feel and coating	Erythritol ingredient	Confirm in a trial	Record cooling sensation and grittiness separately. Keep the fat system and coating conditions visible when investigating bloom.

Choose a blend to screen

Use a bulk ingredient with a high-intensity sweetener when replacing both sugar solids and sweetness. Select the blend direction separately for cooked candy, gelled products and chocolate.

Allulose hard-candy trial