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...

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Bibliographic Details
Published in:Food Chem
Main Authors: Su, Katy, Festring, Daniel, Ayed, Charfedinne, Yang, Qian, Sturrock, Craig J., Linforth, Robert, Foster, Tim, Fisk, Ian
Format: Artigo
Language:Inglês
Published: Elsevier Applied Science Publishers 2021
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC8091041/
https://ncbi.nlm.nih.gov/pubmed/33773479
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2021.129579
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