Tasty biscuits with less / no sugar and less fat.
Is that possible?
Tasty biscuits with less / no sugar and less fat. Is that possible?
Usually, biscuits contain a lot of sugar and fat to make them nice and tasty. For a healthier variant, the sugar can be partly or entirely replaced by maltitol, and at the same time, the fat content can be decreased. Normally, this would result in a tough biscuit, but not with Sisterna sucrose esters!
Sisterna SP70 makes a low or no sugar biscuit less tough and gives it an excellent brittleness and good volume. The biscuit tastes clean and sweet. The biscuit with SP70 is not extra fragile, as it remains somewhat flexible. The eating properties are almost comparable to a full-sugar biscuit.
Adding sucrose esters results in smaller crystals, and softer, smoother eating properties.