The tagatose and maltitol are innovation raw materials for production of the masticatory caramel

The examination has been performed to compare the quality of different kinds of sugar in accordance with the following physicochemical indices: solubility, glycemic index, calorific capacity, temperature of melting, sweetness, with the help of the complex index and the method that was developed by us, that considers the meaning of basic sample (10 scores) and the efficiency coefficient of each index, that are defined by Delphi Method. The complex quality index of the basic sample ? 1, tagatose ? 0,81 that is 2 times higher than other rats have, except of fructose. Due to inclination of tagatose towards crystallization, maltitol can be used as an anticrystallizer, and glycerin is used as a wa-ter-holding component. Through the use of mathematical method of four-way experiment it has been established the optimal correla-tion between tagatose : maltitol : gelatin : glycerin ? 70:30:8,0:2,0.