date:Aug 21, 2018
at products, such as ice cream, show a higher propensity for a bitter aftertaste and a lower intensity of creaminess. Among the promising options the researchers found were:
Calorie-reduced ice creams sweetened with sorbitol and sucralose were most accepted compared with other light vanilla ice creams or ice cream with a minimum reduction of 25 percent of the total energy, sugar, or lipid.
Erythritol and lactitol are sugar alcohols that have been used to create low-calorie ice cream. Ery