Alternative Sweeteners

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
A wide range of alternative sweeteners is available, with still others in development all the time. These range from the polyols, or sugar alcohols, such as sorbitol and maltitol, to aspartame and sucralose. These sweeteners unquestionably have applications in the marketplace. For example, they are suitable for consumption by those with diabetes or those wishing to avoid simple carbohydrates. Working with alternative sweeteners is a discipline in and of itself; such sweeteners behave very differently from traditional carbohydrate sweeteners, and each has its own unique properties. This book focuses on the creation of artisan confectionery using traditional ingredients and methods, so alternative sweeteners are not used in the formulations or addressed in the discussions of theory.