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With the growth in sugar-reduced
or low sugar products, demand has increased for sugar replacers
and bulking
agents.
Sugar is still a great product. As well as providing
sweetness and enhancing the flavour of many products, sugar
provides a stable filler to products such as chocolate, helps
control water activity in products such as jams and fruit
concentrates, depresses the freezing point in frozen products
and has a host of other roles.
However, the calorific content of sucrose, along with its impact on glycaemic
index and links to obesity, mean that food technologists must sometimes consider
alternatives to sugar.
Bulking agents can be classified into two broad groups: nutritive (Maltodextrins)
and non
nutritive (Polydextrose). |
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