Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, w...

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Detalles Bibliográficos
Autores principales: Su, Katy, Festring, Daniel, Ayed, Charfedinne, Yang, Qian, Sturrock, Craig J., Linforth, Robert, Foster, Tim, Fisk, Ian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8091041/
https://www.ncbi.nlm.nih.gov/pubmed/33773479
http://dx.doi.org/10.1016/j.foodchem.2021.129579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8091041/
https://www.ncbi.nlm.nih.gov/pubmed/33773479
http://dx.doi.org/10.1016/j.foodchem.2021.129579

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