Development of a Sugar-free Nougat

本研究项目的目的是开发一种无糖牛轧糖配方，通过将原始配方中的蔗糖、蜂蜜和玉米糖浆替换为散装和强烈甜味剂的正确混合物，同时添加富含生物纤维的聚合物来增强质地。最终产品的口感和质地应该与标准的糖基牛轧糖相同。挑战是保持口感和机械要求与甜味剂和聚合物填料在配方中调整比例的结合。开发这样一种产品的额外好处将是实现一种更健康的小食棒，提高纤维含量，零添加糖，同时满足消费者对卡路里自然产品日益增长的需求。

The aim of this research project is to develop a sugar-free nougat formulation by replacing sucrose, honey and corn syrup, in the original recipe, with the right mixture of bulk and intense sweeteners while adding a biosourced fiber rich polymer to enhance the texture. The final product should achieve the same taste and texture as standard sugar-based nougat. The challenge is to maintain mouthfeel and mechanical requirements with a conjunction of sweeteners and polymer fillers with adjusted proportions in the formulation. The added bonus of developing such a product will be to achieve a healthier snack bar with enhanced fiber content and zero added sugar, while meeting the consumers ever growing demand for calorie wise natural products.