The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim this study was to investigate influence fructose on development functional properties MCG mimetic, such as rheological textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist colloidal microcrystalline (MCC) sodium carboxymethyl (NaCMC) were observed five different concentrations (1, 3, 5, 7, 10%). amount starch sweetener mixture with 20%. effect pure crystalline a crystalline-fructose high-fructose corn syrup ratio 1:1 analyzed. Rheological parameters significantly decreased application sweeteners. By adding sweeteners, decrease further increased by 10%. At higher 10%, dominance elastic modulus G′ preserved. Texture firmness, consistency, cohesiveness, viscosity index reduced accordingly. presence disrupted networking three-dimensional structure proper hydration process during formation