Erythritol makes a difference – also in ice cream
15-Jun-2015 | PDF file - by JungbunzlauerDownload PDF Now!
Sugar reduction in ice cream is associated with a loss of indulgence and weaker creaminess and texture. Indeed the replacement of sugar can leave a gap in the ice cream structure. The zero calorie bulk sweetener erythritol, however, enables the formulation of no added sugars ice cream unfolding a genuine taste along with a sugar-like creaminess – the way back to original indulgence.