Sugar reduction methods and their application in confections: a review

Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literatu...

Full description

Saved in:
Bibliographic Details
Published in:Food science and biotechnology 2022, 31(4), , pp.387-398
Main Authors: McKenzie, Elle, Lee, Soo-Yeun
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Confectionery
Food Science
Health problems
Nutrition
Perception
Reduction
Review
Sensory properties
Sugar
Sweet taste
Sweetness
Texture
식품과학
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20–40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01046-7