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Journal of Culinary Science & Technology Volume 22, 2024 - Issue 2
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Research Article

The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review

Cecília Teresa Muniz Pereiraa Department of Engineering and Technology Food, University of Campinas, Campinas, BrazilCorrespondence[email protected]
,
Dalva Muniz Pereirab Department of Educational Development, Federal Institute of Education, Science and Technology of Maranhão, Caxias, Brazil
&
Helena Maria André Bolinia Department of Engineering and Technology Food, University of Campinas, Campinas, Brazil
Pages 226-241 | Received 11 Feb 2021, Accepted 06 Feb 2022, Published online: 18 Feb 2022
 
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ABSTRACT

The excessive intake of foods with added sugar and the population’s demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food.

Disclosure statement

No potential conflict of interest was reported by the author(s).

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