All kinds of effective low-calorie jellies

Among the common methods to reduce the calorie content in food products, the use of non-nutritional sweeteners such as saccharin, sucralose, aspartame and stevia, dates, honey, agave nectar and other natural syrups have been used in the production of low-calorie jelly powder. These sweeteners are much stronger than sugar and are used in smaller amounts, resulting in fewer calories. In the production of jelly, pectin is widely used as a gelling and stabilizing agent. But if there is a need to replace pectin, you can use several different alternatives such as gelatin, carrageenan, gums, which have a high nutritional value in the process of health and as stabilizers and emulsifiers. Extra-beneficial foods have beneficial effects on the host's health. By using optimization of production conditions and materials with high nutritional value, it is possible to produce gels with desirable quality properties and comparable to commercial pectins.

کلیدواژه ها:

Fanctional foods ، Low calories ، Pectin ، غذاهای فراسودمند ، پکتین ، کم کالری