process for selective reduction of the sugar content of sugar food products while maintaining the original sensory properties and then preserved food

摘要

In a process for selectively reducing the sugar content of sugar-containing food products while preserving their original sensory characteristics, except for "sweetness", the original foodstuff is subjected to a controlled fermentation with a species of microorganism, the species most suitable for the particular foodstuff being selected on the basis of sensory analysis according to ISO Guideline 8587 from various species of microorganism suitable for sugar degradation. The foodstuffs thus obtained, in comparison to the original starting product, have a reduced sugar content with characteristic data for the remaining constituents which are in the range of the natural limits of variation of the characteristic composition of the particular original foodstuff.