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Effect of sucrose substitution by low-calorie sweeteners on the characteristics of condensed milk

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009943.(doi:10.13031/2013.30019)
Authors:   Ana S González-Cruz, María Elena Sosa-Morales, Jorge F Vélez-Ruiz
Keywords:   Condensed milk, low-calories sweeteners, physical properties.

The inclusion of low-calorie sweeteners, fructose/xylitol and Splenda (a commercial blend of dextrose, maltodextrine and sucralose) in the formulation of sweetened condensed milk was studied. Carrageenan or xanthan gum at two levels (0.05 and 0.10% w/w) were added to provide adequate consistency. Condensed milks were stored during 4 weeks at room temperature. Color and density remained without variations. Flow and texture parameters changed as a function of the composition and storage time, and behaved as non-Newtonian fluids well fitted by Power law model. This kind of sucrose-free products can be a choice for patients with diabetes or people interested in reducing the calorie ingest from these new items.

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