Allulose in Confectionery Applications

摘要

Confectionery uses a wide variety of sweeteners based on a range of compositions and production processes. These products generally share a reliance on the unique properties of bulk carbohydrate sweeteners to provide sweetness, texture and other desirable organoleptic properties. Additionally, shelf stability, affordability and ease of use in processing all leverage the unique properties of crystalline sugars and bulk sweetener syrups. Consumers are increasingly interested in confectionery products that not only deliver the indulgent mouthfeel, texture and sweetness they are familiar with, but are lower in sugar and calories. This growing consumer interest in reduced sugar and calories has placed demands on manufacturers to develop new ingredients and processing techniques for more sweetener offerings and choices.