Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6451793 | Food Bioscience | 2017 | 7 Pages |
Addition of sweetening agents, particularly carbohydrates has been the common approach to enhance food taste. Sucrose is an extensively used since ages. However, sucrose consumption is associated with raising health concerns in the consumers of modern world. As a result, food researchers are looking for alternative sweeteners to fulfil the consumer preference. Isomaltulose (6-O-