| 摘要 |
A low-calorie dessert jelly composition and its product are provided to reduce the use of sugar by using aspartame, sucralose, erythritol, and a flavor Improver, and to remove the aftertaste and artificial taste of non-nutritive sweeteners by using a flavor improver. A low-calorie dessert jelly composition comprises: 0.03wt% of aspartame, 0.01wt% of sucralose, 0.2wt% of erythritol, and 0.1wt% of a flavor Improver, and 6wt% of locust bean gum, based on the total weight of the composition. The composition is prepared by adding a mixture of non-nutritive sweeteners to jelly, and then adding sugar alcohol and a flavor improver to the jelly-mixture. A low-calorie dessert jelly product using the composition represents a heat value of 35~40cal/100g. |
