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Expert says, in the sweet mix blends that mimic sugar’s functionality will be key in reformulation
date:Mar 25, 2019
Replacing sugar is technologically challenging because its functionality is not only related to the sweetness perception but also to the texture, making the overall sensory experience broader than just about sweetness. This is according to Stefano Renzetti from Wageningen University Research (WUR) Department of Food Sciences and Agrotechnology.

If we take out sugar, the overall structure and mouthfeel of a product will be altered, but if we know what are the functionalities of sugar in contri

12/23 05:27