Description
Sanjiv Avashia, Tate & Lyle. Presented at the 2010 conference
Sweeteners are an integral part of a wide variety of food formulations. They improve palatability of food products by delivering sweetness perception and enhancing flavors. Carbohydrate-based nutritive sweeteners are used in food formulations not only for sweetness but also for imparting texture and color attributes to the finished products with their contribution to product viscosity and reactions with other food ingredients, such as proteins. High-potency sweeteners, on the other hand, allow food formulators to develop sweet products with reduced calories, lower glycemic load and that are noncariogenic.
