The replacementoftraditionalsugarsbyisomaltuloseand
fructoseingummyconfectionsispossible.Morespecifically,
the combinationof30%ofisomaltuloseand70%offructosein
the totalamountofsugarswouldberecommendabletodevelop
healthiergummyconfectionsintermsoflowcariogenicityand
glycemicindex.Thesegummiesshowedinstrumentalcolour
and texturecharacteristicswhichweresimilartocommercial