Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural…
Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow…
Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free…
