Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue | Synapse
March 3, 2026
Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue
Puntos clave
Maltodextrin influences both physical and sensory properties of non-fat whipped cream, enhancing texture and taste.
A dextrose equivalence scale helps determine the optimal sucrose/maltodextrin ratio for desired cream characteristics.
Assessment of cream variants shows significant differences in feel and flavor across tested formulations.
Research supports the viability of maltodextrin as a sugar alternative, further optimizing food products for health trends.