Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research