Given the great demand of sugar-free products it is
necessary to find new applications for traditional
products and additives. This is the case of the fumaric
acid, for which a sweetener or sweeteners mixture
that grants a good level of synergy in products like
powder beverages is being searched. The current
investigations suggest that the encapsulation process
is the best alternative to achieve a good balance
between acidulants and sweeteners, taking
advantage of their physicochemical and sensorial
qualities.
