Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery.
نویسندگان
چکیده
Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore. food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.
منابع مشابه
Sugar Reduction in Confectionery and Related Applications
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ورودعنوان ژورنال:
- The British journal of nutrition
دوره 85 Suppl 1 شماره
صفحات -
تاریخ انتشار 2001