date:Feb 28, 2019
with existing structures. This helps to close the sugar gap and to maintain mouthfeel, taste and texture, while delivering a positive impact on the sweet perception of a product.
As a result, sugar content can be decreased by at least 30 percent, says Bell, depending on the type application. The taste solutions have been tested in a variety of segments and applications, such as soft drinks, flavored waters, dairy products, as well as bakery items.
Bells latest innovation mimics the molecular