Sauces/Jellies/Jams/Preserves
Required characteristics of the sweetener
- Stability at low pH
- Stability at high temperature
- Retaining the sweetness profile under a wide spectrum of background salty and sour taste
- Minimal volume and texture loss
- Simulation of sugary flavour
- No adverse effect on shelf life
The benefits to the consumers are:
- 50% reduction in calories
- Fermentation reduction
- Improvement of mouth-feel
- Enhancement in keeping quality