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Compositions for improved mouthfeel in reduced-sugar or sugar-free foodstuffs and associated methods and articles therefrom
Compositions for improved mouthfeel in reduced-sugar or sugar-free foodstuffs and associated methods and articles therefrom
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机译:在低糖或无糖食品中改善口感的组合物及其相关方法和制品
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摘要
The present invention provides texturizing compositions imparting advantageous organoleptic properties to reduced-sugar and sugar-free foodstuffs. The texturizing compositions generally include a mixture of tagatose and at least one long chain carbohydrate. The texturizing compositions have a synergistic effect on the organoleptic properties of the resulting foodstuffs, particularly mouthfeel. Accordingly, lesser amounts of the texturizing compositions may be incorporated into foodstuffs.
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