Abstract
The article substantiates the prospects for the use of sweeteners in the production of ice cream. The popularity of sweeteners is increasing, which is primarily due to the global trend of growing interest in healthy and functional nutrition. Sweeteners have various functional properties that are taken into account in the production of ice cream. Allulose can be recommended as a promising new carbohydrate sweetener for ice cream production.
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More From: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
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