Sugarfree coatings are certainly not newcomers in the food industry. They have been used in confectionery, bakery and dairy applications for 30 to 40 years or more. The earliest products were made with sor-bitol, which made them difficult to manufacture and to handle. Mannitol products soon became the norm as mannitol was less hygroscopic and was certainly easier to work with on both ends of the spectrum. Unfortunately, the sensory characteristics of products made with sorbitol and mannitol left a lot to be desired and consumption was fairly limited to those who were willing to sacrifice some of the eating experience for the sheer joy of having sugarfree dietary alternatives. Consumption of such products displayed relatively stable to slight growth trends over the next 20 to 30 years.
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