Sugar substitute for baked goods or confectionery

Abstract

A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.

Dependencies are inferred from the claim text.