Chewy sweets

Chewy sweets or “chews” are products characterised by their texture obtained by a certain content of micro crystals in the amorphous phase of the sweet.

A sugar or polyol solution is cooked and a small amount of fat added, seeded with crystals and beaten (aerated) to the final texture. Addition of flavour, colour and acid can be done along with the seeding. As texturizing agent, gelatine or maltodextrins can be used. The final product can be wrapped in foil or coated with a sugar or polyol solution.

Besides sugar containing, chewy sweets can also be sugar-free or sugar-reduced by using polyols and fibres.