Food Science Commons^™

Analysis Of The Relationship Between Sweetener Properties And Variations In Both Functionality And Final Product Characteristics, Danielle Lynn

All Theses

Scientific research and media attention regarding possible health concerns related to high fructose corn syrup (HFCS) consumption has led to a negative consumer perception of this ingredient. Therefore, the baking industry, which commonly uses HFCS as a sweetener, needs to identify appropriate replacements. Even though invert sugar (IS) is nutritionally similar to HFCS, its use in product formulations would allow HFCS to be removed from ingredient lists. Light agave nectar (LA) and amber agave nectar (AA) are two potential replacement ingredients, with the added benefit of low glycemic indexes for products targeting the diabetic community. This study was designed to …