Tag: sugar-free

Sugar-free candy is one of the fastest-growing confectionery segments, and polyols are the reason it is possible. They behave differently ...

Sugar does far more in baking than sweeten: it tenderises, retains moisture and feeds browning. Replacing it with maltitol changes ...

Polyols all replace sugar, but they are not interchangeable. Sorbitol, maltitol and xylitol differ in sweetness, cooling sensation, glycaemic response ...