date:Aug 24, 2018
ies. It binds water, acts as a preservative, and is very readily soluble. Most importantly, it gives products flavor, body, texture and a pleasant mouthfeel. Merely replacing sugar with intensive chemical sweeteners or alternative sweeteners is generally not a viable alternative for food manufacturers from a technical standpoint. Instead, they try to replicate the many functions of sucrose through combinations of other ingredients.
This is just what the new stabilizing and texturing systems fr