Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study
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- 作者：Maria Eletta Moriano ; Cristina Alamprese ; cristina.alamprese@unimi.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Artisanal ice cream ; Sweetener ; Honey ; Trehalose ; Erythritol
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：329-334
- 全文大小：885 K
文摘
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About the use of natural sucrose-alternative sweeteners in ice cream production.
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Honey and sucrose have comparable technological performances.
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Trehalose and erythritol increase ice cream melting resistance and firmness.
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The three sweeteners can be successfully exploited in peculiar ice cream recipes.