Tipos de azúcar, sucedáneos y edulcorantes artificiales aplicados en recetas de repostería

Abstract

This monograph shows a little investigation about sugar origins, kinds of sugar, its substitutes and artificial sweeteners. Their benefits and damages for our health, their application in confectionery and the benefits of its consumption, show how to replace some sweeteners with other substitutes without changes on the original organoleptic characteristics from the recipes. To do what we exposed before, we’ve done tests with different base confectionery recipes, changing sugar with different kinds of sweeteners, so we can determine the best substitute for each recipe, which will keep the original organoleptic characteristics, so we give an alternative for people who can´t consume regular sugar or don´t want to, because of different reasons such health. We describe the principal confectionery techniques we have applied, the treatments we can give to sugar, its substitutes and artificial, so we expose what we mentioned before on a group of recipes showing the varieties for the use of sweeteners on perfectionery.