Breakfast cereal sweetness

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

The main uses of Chocarom Pyrazine for food are for chocolate, cocoa, baked goods, breakfast cereals, milk products, roasted and processed vegetables, soups, baked potatoes, sweet sauces and mint flavors. 

D. Sensory Characterization of a Ready-to-Eat Sweet Potato Breakfast Cereal by Descriptive Analysis (Dansby and Bovell-Benjamin, 2003b)... 

D. SENSORY CHARACTERIZATION OF A READY-TO-EAT SWEET POTATO BREAKFAST CEREAL BY DESCRIPTIVE ANALYSIS (DANSBY AND BOVELL-BENJAMIN, 2003b)... 

Chicory inulin has 10% of the sweetness of sugar and is used as a fat and sugar replacement, fiber, and probiotic in dairy products, frozen desserts, fruit preparations, breads and baked goods, and dietetic products also as a fat replacement in table spreads, salad dressings, meat products, and fillings as a fiber and probiotic in breakfast cereals sugar replacement and fiber in chocolate also used to provide form stability, moisture retention, texture improvement, texture, crispness, and mouthfeel in diverse foods. ... 

The use of cereal-based syrups has increased because they can substitute for sucrose and supply the industry with a wide array of products with different properties in terms of viscosity and sweetness. For example, the U.S. Corn Refiners Association estimated that sales of maize-based syrups increased sixfold from 1970 to 2000 (from 1.8 million to 11 million tons, db). The soft drink industries are the major users, followed by the confectionary, ice cream, baking, preserves, and breakfast cereals industries. 

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

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