Technical / White Paper

Erythritol makes a difference – also in ice cream

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Format: PDF file | Document type: Technical / White Paper

Erythritol makes a difference – also in ice cream

Sugar reduction in ice cream is associated with a loss of indulgence and weaker creaminess and texture. Indeed the replacement of sugar can leave a gap in the ice cream structure. The zero calorie bulk sweetener erythritol, however, enables the formulation of no added sugars ice cream unfolding a genuine taste along with a sugar-like creaminess – the way back to original indulgence.

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