2014/08/01 by Susanne Struck, Doris Jaros, Charles S. Brennan +1 · 1 citation
Medicine · Nursing · #Diet, Metabolism, and Disease #Microbial Metabolites in Food Biotechnology #Biochemical Analysis and Sensing Techniques
paper · doi:10.1111/ijfs.12617
openalex publication_date 2014/08/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/02
Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.