期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 32, 期 2, 页码 84-96出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2013.05.008
关键词
-
资金
- Belgium Government under the VLIR-UOS ICP
Chocolate is dense suspension of solid particles comprising 60-70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of 'light' and 'sugar-free' products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据