Aerated confectionery can be defined as aerated gel products that contain a combination of majorly sugar, carbohydrates and various types of glucose syrups, stabilizing agents, whipping agents, colors, and flavors. Aeration of confectioneries leads to an increase in volume, reduction in density, higher stability, decrease in stickiness & cold flow, and reduced sweetness. It lessens the product texture and makes the product less satiating while improving flavor and overall appeal. It also ... Read more

Aerated confectionery can be defined as aerated gel products that contain a combination of majorly sugar, carbohydrates and various types of glucose syrups, stabilizing agents, whipping agents, colors, and flavors. Aeration of confectioneries leads to an increase in volume, reduction in density, higher stability, decrease in stickiness & cold flow, and reduced sweetness. It lessens the product texture and makes the product less satiating while improving flavor and overall appeal. It also ... Read more

Aerated confectionery can be defined as aerated gel products that contain a combination of majorly sugar, carbohydrates and various types of glucose syrups, stabilizing agents, whipping agents, colors, and flavors. Aeration of confectioneries leads to an increase in volume, reduction in density, higher stability, decrease in stickiness & cold flow, and reduced sweetness. It lessens the product texture and makes the product less satiating while improving flavor and overall appeal. It also ... Read more

Aerated confectionery can be defined as aerated gel products that contain a combination of majorly sugar, carbohydrates and various types of glucose syrups, stabilizing agents, whipping agents, colors, and flavors. Aeration of confectioneries leads to an increase in volume, reduction in density, higher stability, decrease in stickiness & cold flow, and reduced sweetness. It lessens the product texture and makes the product less satiating while improving flavor and overall appeal. It also ... Read more