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Lebensmitteltechnologische Eigenschaften von Zuckeraustauschstoffen

Technical properties of sugar alcohols as sugar replacers in food
: Ziegleder, G.

LVT. Lebensmittel-Industrie 41 (1996), No.9, pp.203-204
ISSN: 0946-7726
ISSN: 1619-8662
Journal Article
Fraunhofer ILV ( IVV) ()
Austauschstoff; Geschmack; hygroscopicity; Hygroskopizität; replacer; sugar; sugar alcohol; taste; Zucker; Zuckeralkohol

Sugar alcohols are used within many food products as sugar replacers. Their possible application is influenced by their technological and sensorial properties. The specific sugar alcohols show very different properties. Isomalt, e.g., is low hygroscopic and therefore is of special interest for caramels and confectionery. Mannit and Isomalt show only low solubility in water and therefore are useful for the production of confectionery with special ingredients. Sugar alcohols have increased the chance to produce well-tasting sugarfree food products.