Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue

Key Points

• Maltodextrin influences both physical and sensory properties of non-fat whipped cream, enhancing texture and taste.
• A dextrose equivalence scale helps determine the optimal sucrose/maltodextrin ratio for desired cream characteristics.
• Assessment of cream variants shows significant differences in feel and flavor across tested formulations.
• Research supports the viability of maltodextrin as a sugar alternative, further optimizing food products for health trends.