Substitution of Saccharose and Fats in Chocolate and Non-chocolate Sweets

Abstract

The aim of this communication is to show the possibilities of substitution for saccharose and fats in the production of candies and sweets. To this purpose the physicochemical properties of saccharose and fats have been concisely described and the legal possibilities of such substitutions briefly explained. Since the article is mainly intended for sweets producers all substitutions including factual prescriptions are presented.