A means for replacing common sugars (particularly
sucrose) in a range of foods that maximizes
sugar-like taste, texture and other key properties of
sugar while minimizing the undesirable traits such as
blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of
high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible
sugar(s), and low molecular weight
sugar alcohol(s) are used for various applications such as tabletop
sugar substitute, frozen deserts, condiments,
baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and / or reduced
calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-
glycemic foods.