Sweeteners: Nutritive
Pages 79-90
DOI: https://doi.org/10.1094/0913250953.008
ISBN: 0-913250-95-3
Abstract
Topics Covered
- Fruit and Vegetable Preservation
- Effects of Carbohydrate-Based Sweeteners
- Jams, Jellies, and Preserves
- Canned Fruits and Vegetables
- Beverages
- Carbonated and Noncarbonated Beverages
- Powdered Drink Mixes
- Alcoholic Beverages
- Dairy-Based Foods
- Effects of Sweeteners
- Ice Cream and Frozen Desserts
- Yogurt
- Soups, Gravies, and Meats
- Troubleshooting
Introduction to Chapter
Fruits and vegetables are preserved mainly by drying, freezing, and canning. Syrups and granular dry sweeteners are used in these processes. Although sweeteners are more common in the preservation of fruits (i.e., in jams and jellies), many preserved vegetables also contain sweeteners that help to create desired product attributes.
