By controlling the distribution of sugar in a gelled product, the overall sugar
concentration may be lowered without affecting the perceived sweetness, says a
new study from Sweden.
The principle focuses on distributing different sugar concentrations in layers
of gelatin within a food product, which could lead to a range of reduced-sugar
food products like desserts, jellies, and dairy products, according to findings
published in Food Hydrocolloids.
The issue of health is no longer a marginal topic for the food industry but
wholly mainstream, and it finds confectioners, biscuit and cake makers seeking
to juxtapose today’s consumer desire for indulgence with their desire for foods
with a healthy profile.
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