Soft candies

In this chapter, the production of soft caramel and toffees are explored, focusing on the use of sugar and milk as the main ingredients. The manufacturing process of candies involves the combination of concentrated sugar syrups with various ingredients, leading to textural effects and adaptations based on the desired product. Soft candies and toffees, in particular, require the addition of milk or whey for nutrient enrichment. While these sweets generally have low nutritional value and high caloric density, the incorporation of milk protein, fruits, and herbal extracts enhances their nutritional profile with bioactive peptides and antioxidant properties. Raw materials like banana powder, ginger, and herbal extract further contribute to antioxidant, antiaging, and cognitive improvement effects. The use of milk protein in the food industry is on the rise due to its functional properties and essential amino acid content, ensuring easy absorption. Overall, this research highlights the production process, raw materials employed, and physical properties of soft candies and toffees.