Abstract:This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture co… Show more
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