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Why are foods labeled ‘sugar-free’ still sweet?
date:Jan 24, 2019
and abundant sweeteners, pure sweeteners and bitter aftertaste sweeteners.

For beverage foods, these high sweetness, no calorie sweeteners have achieved great success. But in baked foods such as mooncakes, their space is limited. The reason is that sugar not only provides sweetness in these foods, but also combines moisture, increases consistency, and even reacts with amino acids in Maillard's way. High sweeteners can only solve the problem of sweetness, but they can't do anything about it. If

12/23 20:42