使用麦芽糖醇 轻松实现无糖

Go sugar-free easily

随着消费者对营养健康的日益关注,促使低热值、不加糖或无糖食品在全球销路稳步上扬。然而,生产商所要面对的最大挑战,便是要在不加糖的条件下,保留传统食品的味道、质感和质量。为此,糖类替代品的生产与应用便应运而生。

No-sugar-added or sugar-free food products are growing much more popular around the world. The biggest challenge to the food manufacturers, however, is to maintain the taste, texture and eating quality that consumers have come to expect from the traditional products. In response, a new sucrose substitute for high-quality sugar-free, low-calorie and diabetic use has been developed.