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Ingredient
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Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“recently it has been widely used as a sugar substitute particularly by overweight, obese, and diabetic patients”
xylitol → is used as → sugar substitute
“From technological point of view, these compounds exhibit a variety of properties: thickener, emulsifier, gel forming, sugar and fat substitute, humectant, freezing point depression.”
inulin → exhibits → sugar substitute properties
“The ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes.”
sugar substitutes → increase → starch gelatinisation temperature
“CPH has the potential to be used as a source of pectin, dietary fibre, antibacterial properties, encapsulation material, xylitol as a sugar substitute, a fragrance compound, and in skin care applications.”
cocoa pod husk (CPH) → can be used as → a source of pectin, dietary fibre, antibacterial properties, encapsulation material, xylitol as a sugar substitute, a fragrance compound, and in skin care applications
“recently it has been widely used as a sugar substitute particularly by overweight, obese, and diabetic patients in order to reduce their calorie intake from sucrose”
xylitol → is used as → sugar substitute