The Development of Low-Sugar Haw Fruitcake

Low-sugar haw fruitcake was developed by adding multivalence metal ion Ca²⁺、Al³⁺ to move Low-methoxyl peetins and to jelly under low sugar content,so to change the traditional fruitcake of as high as 60% of sugar content. The results showed that adding 0. 03%-0. 1% CaCl₂ and 0. 03%-0. 1% KAl(SO₄)₂ to raw materials still made the haw fruitcake of good colour, sweet smell and good shape when the content of sugar was 42%-46%. And the raw materials softened by boiling water can make better quality of haw fruitcake than by boiling syrup.