Sweetness And Light

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Sweetness And Light

机译：甜和轻

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At a basic level, eliminating sugar or reducing calories is not too difficult for dairy dessert manufacturers, notes Michael vom Dorp, application lead for dairy, ice and fruit at Cargill Sweetness EMEA. Using low-fat milk solids and high-intensity sweeteners (HIS), for example, it is possible to create a yogurt dessert with a nutritional profile that matches healthier ideals. However, consuming such a product may not be so rewarding. With neither fat in the white mass nor sugar to provide intrinsic mouthfeel and creaminess, protein and starch has to be added to provide a semblance of organoleptic appeal. In addition, there may be issues with HIS aftertastes to overcome.rnCargill believes that this trend calls for a less contrived way of replicating the traditional functional contribution of sugar - while providing an alternative to its full calorie payload.

机译：嘉吉甜味欧洲，中东和非洲地区乳制品，冰和水果的应用主管Michael vom Dorp指出，从根本上讲，消除糖分或降低卡路里对于乳制品甜点制造商而言并不困难。例如，使用低脂牛奶固体和高强度甜味剂（HIS），可以创建营养成分符合健康理想的酸奶甜点。但是，消费此类产品可能并没有那么有益。白色物质中的脂肪和糖都不能提供固有的口感和乳脂感，因此必须添加蛋白质和淀粉以提供类似感官上的吸引力。此外，HIS的余味可能有待克服的问题。rnCargill认为，这种趋势要求采用一种较不人为的方式来复制糖的传统功能性作用，同时提供一种替代其全部卡路里负荷的方式。

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《Dairy industries international》 |2009年第4期|31-31|共1页
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Sweetness And Light

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