Abstract:

In this investigation, both ethanol extract of Naematoloma sublateritium and water extract of Tremella
fuciformis were found to be effective at removing odor. The two fungal extracts along with maltose and food gum were
formulated and optimized by one-factor-at-a-time and orthogonal array methods. The removal efficiency of garlic odor
using the blends was determined by high performance liquid chromatography (HPLC). Based on these experiments, we
developed a novel functional candy with good taste and chewiness and appropriate sweetness which can remove garlic odor
without environmental pollution. The optimal formulation consisted of maltose 50.0%, T. fuciformis water extract 12.0%,
maltodextrin 10.0%, white granulated sugar 8%, milk powder 7.0%, acid modified starch 4.0%, N. sublateritium ethanol
extract 3.0%; whisked egg white 3.0%, arabic gum 1.5%, mint powder 0.8%, and sucrose ester 0.7%.

Key words: Naematoloma sublateritium, Tremella fuciformis, functional candy