Sugar-free confectionery boiled sweets

Unlike chocolate confectionery, sugar confectionery is free of legal definitions. Terms such as pastille or lozenge although they have an understood meaning, at least to those in the trade, are sometimes applied to products that are not strictly within that understood meaning, e.g. there are products that are sold as pastilles but which are, in fact, boiled sweets. Butterscotch must contain butter, but gums do not have to contain any gum. 

Fats are chemically triglycerides and can be regarded as the esters produced by the reaction of fatty acids with the trihydric alcohol glycerol. In practice, oils and fats are the product of biosynthesis. Some sugar confectionery contains oils or fats whereas other products, e.g. boiled sweets, are essentially fat-free. The traditional fat used in sugar confectionery is milk fat, either in the form of butter, cream, whole milk powder or condensed milk. Milk fat can only be altered by fractionating it. and while this is perfectly possible technically, there must be sufficient commercial and technical benefits to make it worthwhile. One problem with fractionation operations is that both the desirable and the undesirable fractions have to be used. 

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