date:Oct 09, 2018
ient close to sucrose in functionality and flavor, because of its chemical structure, it is not efficiently metabolized and yields almost no energy, making it essentially calorie-free. Yet, it is naturally found in a number of fruits. Best of all, new manufacturing techniques have brought its price point down considerably, to where it is on par with many of the commonly used polyols.
The challenge to develop sweetened products that meet palatability and satiety objectives continues. This must b