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Naturally sweet, naturally healthy. Barry Callebaut develops first mass-produced no sugar added chocolate with stevia extract.

[期刊]

《Agro Food Industry Hi-Tech》 2010年21卷6期

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摘要 : Sugar-free chocolate products are discussed, with particular reference to the development of a sweetener solution by Barry Callebaut containing <i>Stevia rebaudiana</i> extract that can be used as a substitute for 100% of the suga... 展开

作者	Brouwer~ M. D.
作者单位	Barry Callebaut Belgium Aalstersestraat 122 9280 Lebbeke Wieze Belgium
期刊名称	《Agro Food Industry Hi-Tech》
总页数	1
语种/中图分类号	英语 / TS2
关键词	CHOCOLATE PLANTS STEVIA REBAUDIANA SUGAR SUGAR SUBSTITUTES Commercial Names Barry Callebaut Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter
馆藏号	N2008EPST0006840

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相关机构

Department of Food Science and Technology G.B. Pant University of Agriculture and Technology Pantnagar 263145 India. E-mail alka_foodtech@yahoo.com

Crossmodal Research Laboratory Department of Experimental Psychology University of Oxford South Parks Road Oxford OX1 3UD UK. E-mail thuan.ngo@psy.ox.ac.uk

Correspondence address D. Bohrer Departamento de Quimica Universidade Federal de Santa Maria Avenida Roraima 1000 97110-970 Santa Maria RS Brazil. Tel. +55 55 3220 8870. Fax +55 55 3220 8870. E-mail ndenise@quimica.ufsm.br

Correspondence address A. G. Marangoni Dept. of Food Science University of Guelph 50 Stone Road East Guelph ON N1G 2W1 Canada. Tel. +1 519 824 4120x5434. Fax +1 519 824 6631. E-mail amarango@uoguelph.ca

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