Undigestible sugars in food products.

摘要: In the field of sucrose replacement, low-energy bulk ingredients must be used to lower energy density food. Ideally, as a substitute for should have significantly less energy, possess physical and chemical properties that precisely match those in all food applications, provide secondary health benefits (such being noncariogenic, useful diabetics, having fiber-like effects), confer no negative side effects, completely safe at any amount consumption. The industry has developed range ingredients. Most these are legally permitted applications undigestible sugars (eg, polyols fructooligosaccharides)