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2009-01-21 - Brimming Opportunities for Nutraceutical Beverages
... They have a low osmolality, are a readily digestible source of carbohydrate and
are often used to add body to beverages, providing them with a richer mouthfeel ...
http://www.foodproductdesign.com/articles/2009/01/brimming-opportunities-for-nutraceutical-beverages.aspx?pg=4 - 59k

1998-06-01 - High-Energy Beverages
... Maltodextrins are very easily digested, and yield glucose almost as fast,
while providing a rich source of glucose at body osmolality. ...
http://www.foodproductdesign.com/articles/1998/06/high-energy-beverages.aspx - 101k

2004-11-01 - Switching Sweeteners
... Because it reflects the composition, DP more-accurately measures the sweetness and
functional characteristics of the syrup (viscosity, osmolality, freeze-point ...
http://www.foodproductdesign.com/articles/2004/11/switching-sweeteners.aspx?pg=2 - 57k

1997-08-01 - Making the Most of Maltodextrins
... sauces to beverages. Due to their osmolality, they can be a valuable source
of nutritive carbohydrates. The functional characteristics ...
http://www.foodproductdesign.com/articles/1997/08/making-the-most-of-maltodextrins.aspx - 101k

1997-06-01 - Health Beverages for the Ages
... carbohydrates - such as lactose, maltodextrins or corn syrup solids - can be blended
together to produce an infant formula having a similar osmolality to human ...
http://www.foodproductdesign.com/articles/1997/06/health-beverages-for-the-ages.aspx - 101k

2007-10-01 - Polyols: Beyond Sweet Taste
... Molecular weight. Molecular weight can impact the viscosity, texture, temperature
stability, crystallization and osmolality of the polyol. ...
http://www.foodproductdesign.com/articles/2007/10/polyols-beyond-sweet-taste.aspx - 62k

2004-04-01 - Studying Sports Drinks
... serving. One study determined that the concentration and mix of carbohydrates are
more important than the osmolality for maximum fluid absorption. ...
http://www.foodproductdesign.com/articles/2004/04/studying-sports-drinks.aspx - 54k

2004-11-01 - Food Product Design: Cover - November 2004 - Switching Sweeteners
... Because it reflects the composition, DP more-accurately measures the sweetness and
functional characteristics of the syrup (viscosity, osmolality, freeze-point ...
http://www.foodproductdesign.com/articles/2004/11/food-product-design-cover--november-2004--switc.aspx - 101k

2009-07-07 - Stevia's Second Chance
... he notes. “Since it impacts the osmolality of the solution’s viscosity,
it can affect the flavor profile.”. Flavor companies ...
http://www.foodproductdesign.com/articles/2009/07/stevias-second-chance.aspx - 53k

2008-02-29 - Lean, Mean, Beverage Machines
... Maltitol, a 2.1 calorie per gram disaccharide with similar solubility, dispersion
and osmolality as sugar, can replace a portion of sugar without sacrificing ...
http://www.foodproductdesign.com/articles/2008/02/lean-mean-beverage-machines.aspx - 85k