Few sugar replacers work well alone. The art of modern reformulation is synergy: combining a bulk polyol with one or ...
Tag: polyols
Sorbitol in Confectionery: Humectancy, Texture and CrystallisationSorbitol in Confectionery: Humectancy, Texture and Crystallisation
Sorbitol is valued in confectionery less for its sweetness than for its ability to hold moisture and control texture. That ...
Sugar-Free Candy with Polyols: Cooking, Texture and LabellingSugar-Free Candy with Polyols: Cooking, Texture and Labelling
Sugar-free candy is one of the fastest-growing confectionery segments, and polyols are the reason it is possible. They behave differently ...
Sorbitol vs Maltitol vs Xylitol: Polyol Selection for Sugar-Free FoodsSorbitol vs Maltitol vs Xylitol: Polyol Selection for Sugar-Free Foods
Polyols all replace sugar, but they are not interchangeable. Sorbitol, maltitol and xylitol differ in sweetness, cooling sensation, glycaemic response ...
Cutting Sugar in RTD Drinks with Maltitol, Erythritol and SteviaCutting Sugar in RTD Drinks with Maltitol, Erythritol and Stevia
Sugar taxes, front-of-pack labelling and consumer demand have pushed sugar reduction from a novelty to a baseline requirement. The challenge ...