Sorbitol: A Sugar Replacer in Cookie: Effects and Its Value

Public awareness has grown regarding the role diet plays in increasing the risk of developing chronic diabetic disease. Excess dietary sugar has become major nutritional concern as more diseases become associated with the excessive intake of sugar. In response to the consumers rising concern with dietary sugar the food industry has provided a variety of reduced sugar and non-sugar alternative of food products. However many sugar modified and sugar free foods are rejected by the consumers because they do not match the taste texture color and mouth feel of their full sugar counterparts. Since sugar imparts many quality attributes to the foods food scientists are employing a systematical approach to reduce sugar in food systems with the use of appropriate sugar replacers. The food industry will continue to develop sugar modified foods to meet consumer’s needs. Recently interest to have a dietary product has made Nutritionist to think about the different substitution of sugar. That is why sugar replacers ideas are glowingly becoming public in the world.