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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Applied Science Publishers
2021
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| Materias: | |
| 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 |