Consumers are becoming more aware of the importance of healthy foods but do not want to bargain on their sweet sins. The pressure to reduce sucrose intake increases but poses major challenges at the technological level. Two main quality defects of fat-based suspensions are adherence and grittiness which are believed to be mainly related to the flow behaviour and particle size of these suspensions. This research wanted to investigate a possible link between the physicochemical properties (moisture content, particle density, particle morphology, particle size, solid state, solubility and viscosity) of several alternative bulking agents (i.e.isomalt ST, fructo-oligosaccharides, inulin and rice starch) and the mouthfeel of the corresponding sucrose-free fat-based suspensions. Sensory tests performed by a trained panel showed that the solid state and solubility of the bulking agents, and the viscosity of their solutions have a direct impact on grittiness and adherence. These insights will help the food industry in screening bulking agents for their applicability in sugar-free or sugar-reduced fat-based suspensions.

消费者越来越意识到健康食品的重要性，但不想讨价还价。减少蔗糖摄入量的压力增加了，但在技术水平上提出了重大挑战。脂肪基悬浮液的两个主要质量缺陷是粘附性和坚硬性，据信这主要与这些悬浮液的流动行为和粒度有关。这项研究想研究几种替代性填充剂（即，乳化剂）的理化性质（水分，颗粒密度，颗粒形态，粒径，固态，溶解度和粘度）之间的可能联系。异麦芽酮糖醇（ST），低聚果糖，菊粉和大米淀粉）和相应的无蔗糖脂肪基混悬剂的口感。由训练有素的专家小组进行的感官测试表明，填充剂的固态和溶解度以及其溶液的粘度直接影响其坚韧度和附着力。这些见解将有助于食品工业筛选填充剂在无糖或减糖的脂肪基悬浮液中的适用性。