Development of sugar-free vegetable jellies
The increase in diseases of civilization, such as obesity and diabetes is a consequence of the changing eating habits. Sugar-free vegetable jellies with acceptable sensory properties that are of low energy are becoming more and more in demand as alternatives to sucrose-based jellies.
The objective of this project is to develop sugar free vegetable jellies using suitable hydrocolloids in combination with dietary fibers.
In cooperation with:
- Schokoladenwerk Berggold GmbH, Pößneck
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) über ZIM
Project researchers and contact:
Dr.-Ing. Birgit Böhme
Product technologies: Confectionary
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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