Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
(2021)
Journal Article
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., Foster, T., & Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579
Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.