Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue
Yang J; Han Y · 2026 · Food Hydrocolloids.
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
The development of non-fat whipped cream analogue (NFWCA) addresses the demand for low-fat and reduced-sucrose foods. This study systematically evaluated how the dextrose equivalent (DE) value of maltodextrin (MD) and the sucrose/MD ratio…
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Metadata source: Europe PMC