Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery.

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration...

Sugar Reduction in Confectionery and Related Applications

The World Health Organization (WHO) recognizes obesity as a global epidemic of public health concerns. Diet has a role on the incidence of obesity, consequently the WHO suggests among other strategies, to reduce the caloric intake arising from free sugars to below 10% of the total daily caloric intake. Sugar-reduction is therefore of interest to the food industry, in particular to markets that ...

Sugar reduction with Polyols

Confectionery consumption and violence.

Moore et al 1 found a 'novel and robust' relationship between confectionery consumption during childhood and conviction for violence in adulthood. However, there are serious methodological concerns, which make the overall findings questionable. As the authors recognise, the number of violent people in their cohort is very low. The lack of descriptive information in the paper, contrary to recomm...

The Maillard Reaction Application to Confectionery Products

2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...