Sugar reduction methods and their application in confections: a review

Elle McKenzie, Soo Yeun Lee

Research output: Contribution to journalReview articlepeer-review

Abstract

Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20–40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.

Original languageEnglish (US)
Pages (from-to)387-398
Number of pages12
JournalFood Science and Biotechnology
Volume31
Issue number4
DOIs
StatePublished - Apr 2022

Keywords

  • Confections
  • Gels
  • High sugar
  • Sugar reduction
  • Sugar replacement
  • Sugar substitution

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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