ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM
Ice cream is a frozen dessert highly appreciated by all categories of consumers. Lately, consumers' attention is focused on healthy products, with as few ingredients as possible or with natural ingredients. By definition, ice cream is a sweet product. As a rule, sugar is used to obtain ice...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5657 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Ice cream is a frozen dessert highly appreciated by all
categories of consumers. Lately, consumers' attention is focused on healthy
products, with as few ingredients as possible or with natural ingredients. By
definition, ice cream is a sweet product. As a rule, sugar is used to obtain ice
cream for its characteristics (sweet taste, creaminess, texture, melting time),
but the new requirements require the addition or substitution of sugar with
other sweeteners. Consumers still prefer the sweet taste of artificial
sweeteners, but they are cultivating their taste and increasingly choosing
natural nutritious or non-nutritive sweeteners as consumer awareness of
healthy foods has increased. This manuscript was based on the study of the
literature regarding the use of natural sweeteners in ice cream formulations. |
|---|---|
| ISSN: | 1582-540X |