date:Oct 09, 2018
even plain sucrose have shed many of their unwarranted negative connotations to reassert their class as sweeteners of choice for a spectrum of food and beverage formulations.
In a world where sugar and other sweeteners are heavily scrutinized, even when the application is primarily driven by functionality and flavor balance and not necessarily by sweetness, the most appropriate sweetener for a given formulation should be what best accomplishes its goals.
Sugar or syrup in some form is indispe