On December 31, 2022, van der Sman, R. G. M.; Jurgens, A.; Smith, A.; Renzetti, S. published an article.Quality Control of SweetPearlR P300 DC Maltitol The title of the article was Universal strategy for sugar replacement in foods. And the article contained the following:
In this paper we present a sugar replacements strategy, derived from phys. theory, which we think is applicable for a wide range of food categories. The strategy is based on the hypothesis that reformulated foods must mimic the values of two phys. characteristic numbers, related to the plasticizing and hygroscopic properties of sugar, to reproduce the texture of a sugar-rich product. We will show the validity of the strategy for reformulated biscuits, using exptl. determination of phys. properties of dough and baked biscuits, as well as sensorial evaluation by a trained panel. Our investigations shown that the majority of these phys. and sensorial attributes correlate with the two phys. characteristic numbers Furthermore, multiple reformulations can be defined which are close to the reference product (in terms of the two phys. characteristic numbers), which are indeed scored similar by the trained sensory panel. Hence, our strategy also leaves room for further optimization of the reformulated food towards dietary fiber content, laxative properties or sweetness. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol
The Article related to food sugar replacement sweetness laxative, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Quality Control of SweetPearlR P300 DC Maltitol
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