STRATEGIES FOR PRESERVING MOUTHFEEL AND （为保持口感和策略）.pdfVIP

STRATEGIES FOR PRESERVING MOUTHFEEL AND TEXTURE IN REDUCED SUGAR PRODUCTS • Looking at the properties and applications of polyols which maintain bulk but not sweetness levels • Outlining the applications of other bulking sweeteners on the market including isomaltulose, polydextrose, inulin and fructooligosaccharides (FOS) • Stevia Properties and Applications • Looking specifically at the reformulation of fruit, jam and chocolate fillings 1 POLYOLS - INTRODUCTION Low-energy bulk sweeteners DIRECT SUBSTITUTION FOR SUCROSE IN DRY-MIX IN SOFT DRINKS IN SOLID FOOD BEVERAGES INTENSE SWEETENER INTENSE SWEETENER BULKING AGENT • In soft drinks and in dry-mix beverages, in which water is the bulk agent, direct substitution of an intense sweetener for sucrose is simple. • In solid food (cake), however, when sugar is replaced by an intense sweetener, the product is no longer the same. Moreover, this substitution increases the energy density and the lipid content of the new product. Obviously, sugar not only sweetens solid food, but it also ensures the optimal volume. 2 POLYOLS  A polyol (or sugar alcohol) is:  not a sugar,  nor an