Low-calorie bulk sweeteners: nutrition and metabolism

  • F. R. J. Bornet

Abstract

Today’s consumers expect more and more pleasure from food. They want it to be lower in fat, sugar and calories and to be able to maintain or improve their health condition and well being. Additionally, they are still requiring the sensory qualities they have come to expect from it, such as flavour, mouthfeel, taste and colour. These must be taken into account in order to develop new healthy ingredients with any success. In the field of sucrose replacement, the use of high-intensity sweeteners to develop low-calorie beverages has been a success. However, sweeteners must be employed in conjunction with low-calorie bulk ingredients in order to produce new low-calorie food products.

Keywords

Sugar Fermentation Starch Propionate Xylose 

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© Springer Science+Business Media New York 1993

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  • F. R. J. Bornet

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