Development of a Sugar-free Nougat

该研究项目的目的是开发一种无糖牛轧糖配方，用散装和强力甜味剂的正确混合物取代原始配方中的蔗糖，蜂蜜和玉米糖浆，同时添加生物来源的富含纤维的聚合物以增强质地。最终产品应达到与标准糖基牛轧糖相同的味道和质地。挑战在于通过甜味剂和聚合物填充剂的组合以及配方中的调整比例来保持稳定性和机械要求。开发这种产品的额外好处将是实现更健康的小吃店，提高纤维含量和零添加糖，同时满足消费者对卡路里明智的天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.