Effects provided by sugar substitutes upon the quality indicators of model systems of sweetened condensed milk in storage

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes—trehalose, isomaltulose, and polydextrose—upon the SCM sensory profile and valuable quality indicators, such as water activity (Aw), viscosity, acidity, crystal size, and Maillard reaction potential (browning index, color change, loss of free AA). The study was performed by making model systems of SCM (MSCM) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCM provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf life of the product. However, only 2 MSCM showed stability of Aw within a 14-d storage period: a composition of isomaltulose and trehalose (each at 22.55%), and a composition of trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), and isomaltulose (5.64%). Trehalose and polydextrose in MSCM with monocarbohydrate added fraction demonstrated their high structure-forming ability, expressed in high values of dynamic viscosity (>30 Pa·s). The MSCM containing a predominant amount of trehalose in the carbohydrate compositions (≥50%) showed lower average crystal size (