Expert says, in the sweet mix blends that mimic sugar’s functionality will be key in reformulation
date:Mar 25, 2019
buting, then we will know how to mimic those functionalities, in order to maintain the specific qualities of the food, he tells.

Renzetti is an internationally recognized scientist in the field of sugar and fat reduction and dietary fiber enrichment in pastries and bakery products. He stresses that there is not one single ingredient that can replace sugar and have the exact same functionality in a product, but a mixture of ingredients can be optimized to mimic sugar and have the same functiona

06/27 13:17