|
KMID : 1007520220310040387
|
|
Food Science and Biotechnology
2022 Volume.31 No. 4 p.387 ~ p.398
|
|
|
Sugar reduction methods and their application in confections: a review
|
|
McKenzie Elle
Lee Soo-Yeun
|
|
|
Abstract
|
|
|
|
Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20?40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.
|
|
|
KEYWORD
|
|
|
Sugar reduction, Confections, Gels, Sugar replacement, Sugar substitution, High sugar
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|