The effect of sugar substitution on model confectionary systems

Abstract Excessive consumption of added sugar is associated with many health problems, for example obesity, type 2 diabetes, etc. Hence there an urgent need the product reformulation by total replacement or partial reduction in food industry. The aim this research was to study effect substitution (by stevia and xylitol) on model confectionary systems. We investigated differences texture properties, viscosity thermal properties blends. Based our results, affects physical measured samples. apparent were changed due different dry matter content In differential scanning calorimeter (DSC) curves melting samples expressed according changes content. Further work needed field follow up discovered behaviour these mixtures.