The reasonability of sweeteners of new generation use in the technology of confectionery products

Abstract

This article presents the results of the research of reasonability of use of new sweeteners – lactitol and izomalt – in different groups of flour confectionary products of short, sponge, whipped whites pastry and pastry for cakes. There has been proved that the use of lactitol and izomalt enables expansion of assortment of confectionary products used by diabetics.