Xylitol; its properties and food applications
1978
Emodi, Alexander
The chemical and physical properties and food applications of xylitol, a naturally occurring sugar alcohol, are reviewed. Its ability to provide the same sweetness as sucrose while significantly reducing the potential for tooth decay makes it a valuable replacement for sucrose in many foods such as chewing gum, chocolate, candies, puddings, and bakery goods. Charts show the xylitol content of some fruits and vegetables and the effects of various organic acids and temperatures on the sweetness of the product.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library
