Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
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DOI: 10.1016/j.foodchem.2021.129579
Abstract: Highlights • Slight aeration of confectionery gels does not impact chewiness perception.• Air as a low calorie inclusion in gels enhances sweetness perception over time.• Reduction of aroma, sugar and calories in gels without affecting… read more here.
Keywords: air; confectionery; sugar aroma; reducing sugar ... See more keywords