Confectionery 🍬
Required characteristics of the sweetener
- Stability at high temperature
- Fillers and vehicles should be non-hygroscopic
- Good dispersion in the matrix
- Does not induce crystallisation (Does not act as seed crystals in the super-cooled liquid matrix)
- Controlled caramelisation
- Compatibility with added colours and flavours
The benefits to the consumers are:
- 50% reduction in calories
- Fermentation reduction
- Improvement of mouth-feel
- Enhancement in keeping quality