by michel.infantes@hotmail.com | Nov 6, 2024 | Academic
AGAVE Agave Syrup For more than 10 years, Agave Syrup has been “in fashion”, it has arrived as a miracle solution for some and is often presented as a “good sugar”. It is believed to have a higher sweetening power than white sugar...
by michel.infantes@hotmail.com | Oct 23, 2024 | Academic
Intense sweeteners Intense sweeteners A sweetener is a product or substance that tastes sweet. Sugars are, of course, sweeteners, but the molecules used to replace them are also sweeteners. This is the case for bulking sweeteners (Polyols) described in a previous...
by michel.infantes@hotmail.com | Oct 18, 2024 | Academic
Sourdough Bread Sourdough Sourdough bread is the oldest method of making bread used in bakery. Although, since the industrial production of baker’s yeast at the end of the 19th century, the “baguette” and white bread have become essential,...
by michel.infantes@hotmail.com | Oct 3, 2024 | Academic
Polyols Polyols Food manufacturers have been trying to reduce sugars for decades, under the injunctions of health authorities, political and regulatory constraints and consumer demand. A family of additives are widely used, particularly in confectionery, low-fat cocoa...
by michel.infantes@hotmail.com | Sep 19, 2024 | Non classé
Sugar in food Sugar Sugars have become a health problem, not by their nature, because we need them, but by their overconsumption, especially by children. According to the French Society of Nutrition, already in 2017, 83% of children consumed more sugar than the World...
