Improvement of The Quality of Toffee by Utilizing the Micro Capsule Technology
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Abstract:
The improvement of the quality of toffee was investigated here. Results showed that using the micro capsule technology could decrease the volatilization of flavour in toffee and the addition of ethyl maltol could efficiently inmprove the flavour of toffee. By adjusting the components proportion and the essential parameters in the formula, several problems such as paper sticking, teeth sticking and granulated substance of the product, were solved. And the taste and the stablility of the structure of the toffee were improved. Moreover, adding β-carotin could improve the nutrition value of the toffee. Result showed that the quality of the product was better than that of the ordinary toffee.
