ReviewFood science and biotechnology2022
Sugar reduction methods and their application in confections: a review.
Review in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices.Journal of texture studies · 2026Review
- Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance.Food science & nutrition · 2026Article
- Stevia-derived sweeteners in reduced-sugar foods: formulation strategies, sensory optimization, nutritional evidence, and safety perspectives.Frontiers in nutrition · 2026Review
- Nutritional and Energy Profile of "No Added Sugar" Products Versus Their Conventional Counterparts on the Polish Food Market.Nutrients · 2025Article
- Sugar Reformulation in Solid Foods: Limitations and Challenges.Nutrition bulletin · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20-40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.