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STRATEGIES FOR PRESERVING
MOUTHFEEL AND TEXTURE
IN REDUCED SUGAR PRODUCTS
•
•
•
•
Looking at the properties and applications of polyols
which maintain bulk but not sweetness levels
Outlining the applications of other bulking sweeteners
on the market including isomaltulose, polydextrose,
inulin and fructooligosaccharides (FOS)
Stevia Properties and Applications
Looking specifically at the reformulation of fruit, jam
and chocolate fillings
1
POLYOLS - INTRODUCTION
Low-energy bulk sweeteners
DIRECT SUBSTITUTION FOR SUCROSE
IN SOFT DRINKS
INTENSE
SWEETENER
IN DRY-MIX
BEVERAGES
IN SOLID FOOD
INTENSE
SWEETENER
BULKING
AGENT
• In soft drinks and in dry-mix beverages, in which water is the bulk agent, direct
substitution of an intense sweetener for sucrose is simple.
• In solid food (cake), however, when sugar is replaced by an intense sweetener, the
product is no longer the same. Moreover, this substitution increases the energy density
and the lipid content of the new product. Obviously, sugar not only sweetens solid
food, but it also ensures the optimal volume.
2
POLYOLS




A polyol (or sugar alcohol) is:
not a sugar,
nor an alcohol.
Polyols are a group of low-digestible (incompletely or not absorbed in the
small intestine) carbohydrates derived from the hydrogenation of their
sugar or syrup source (e.g., lactitol from lactose).
 These unique sweeteners taste like sugar but have special advantages.
• The sugar removed must be replaced by а bulking
agent to compensate for the loss of volume, yet this
agent should not have the same energy content.
Sugar alcohols

Three categories of sugar alcohol chemical structures can be distinguished:
1) monosaccharide alcohols, sorbitol, mannitol, and xylitol
2) disaccharide alcohols - maltitol, lactitol, and isomalt
3) oligosaccharide alcohols
3
SUCROSE (TABLE OR GRANULATED SUGAR)
POLYOLS
PROPERTIES
SUCROSE (TABLE OR
GRANULATED SUGAR)
•
Standard bulk sweetener
•
Almost perfect sweetness and taste profile
•
The viscosity of а sucrose solution gives а particular mouth
feel, hence the term "bulk" used when describing it
•
Ability to bind water and thus decrease water activity in
food
•
Non reducing sugar and it is stable in а heated, neutral
solution up to 100 °С
•
ln acid solutions, it is inverted or it breaks down into two
monosaccharide components-glucose and fructose, which
are both reducing sugars
•
APPLICATIONS
•
The entire food industry
The reducing sugars obtained from sucrose interact with
amino acids (Maillard reactions). These reactions are the
basis for the browning and aroma-flavour formation
associated with heating food (cakes, cookies, and pudding).
• The interaction between sucrose and fats is characteristic.
It is the basis for confections such as chocolate, ice cream, and
bakery products, and it is ideal for most food applications.
•
The price of sucrose is low and stable
4
Looking at the properties and applications of polyols which maintain bulk but not sweetness levels
FRUCTOSE H2
50%
MANNITOL
50%
GLUCOSE H2
H20
SORBITOL
100 %
MALTOSE
H2
MALTITOL
H20
Н2
MALTODEXTRIN
Maltidex
8% SORBITOL
50-55% MALTITOL
30-45% H2 - OLIGO
Н2 • MALTODEXTRIN
H20
STARCH
FIG 1 Scheme of industrial production of sugar alcohol from starch.
SUCROSE
(α-1,2)
H2O
H2
MANNITOL
H2
50%
50%
SORBITOL
FRUCTOSE
GLUCOSE
100%
ISOMALTULOSE
H2
50%
Α-D-glucopyranosyl
1,6 mannitol
50%
Α-D-glucopyranosyl
1,6-sorbitol
ISOMALT
FIG 2. Scheme of industrial production of sugar alcohol from sucrose.
 Hydrogenation of glucose derived from
starch (starch pathway, Fig 1) and from
inverted sugar (sucrose pathway, Fig 2).
• Hydrogenated glucose syrups (bulk
sweetener) are composed of а variable mixture of sorbitol (hydrogenated glucose),
maltitol (hydrogenated maltose), and
maltotriol (hydrogenated maltotriose) with
hydrogenated tetra, penta, and other highmolecular-weight maltodextrins (Fig 1).
Hydrogenated glucose syrup cannot
crystallize and acts like an anticrystallizing
agent in many food products.
• Synergistic with low-calorie sweeteners (e.g.,
acesulfame K, aspartame, neotame,
saccharin and sucralose)
• Blend well with flavours and can mask
unpleasant off-flavours
• Reduced calorie alternatives to sugar, having
not more than 3 calories per gram
• Used in a variety of products; exceptionally
well suited for sugar-free candies because
they do not crystallize
• Do not contribute to the formation of dental
5
caries
POLYOLS - MALTITOL
POLYOLS
MALTITOL
PROPERTIES
APPLICATIONS
1. Easy dissolve in water
1. In functional food. Nearly no absorption or anabolism in
human body, can be used as raw material to produce food
to diabetic and obesity patients.
2. Similar sweetness as sucrose, gentle sweet
without after taste
2. In confectionery and chocolate. Moisture retention and
non-crystallization, good to be used for producing
confectionery, including cotton candy, hard candy,
transparent soft candy and etc.
3. Great moisture retention, can be moisture
protection agent for food or prevent caking of
sucrose
3. In fruit juice drinks. Viscosity and non-fermentation, good
to be used in floating fruit juicy drinks or lactic acid drinks
instead of sugar, to get a better, fuller and smoother taste
4. No utilization by mould, yeast or lactic-acid
bacteria, can be anti-cariogenic
4. In frozen food. In ice cream to make it finer and viscous,
the product can taste fuller sweet and have longer shelf life.
5. Slow metabolism and absorption in human
body, can be good low calorie sweetener
5. Maltitol is approved to be the additive used in cold
drinks, cakes, fruit juice drinks, biscuits, breads, pickles and
confectionery, confirm the amount according to different
production requirements.
6. Do not increase blood sugar levels, don’t
affect insulin
7. Reduced-calorie sweetener with only 2.1
calories per gram and at the same time can
inhibit the fat generation in the body when you
eat Maltitol with other high-fat food
8. High Emulsification stability, can be used
instead of fat to produce low calorie food and
also keep the same flavour profile.
6
POLYOLS – MALTITOL
•
•
•
•
•
•
•
90% of sucrose sweetness
Will not cause Maillard Browning Reaction
Strong sweet taste and no need to mix with other sweetener
Maltitol has no cooling sensation when dissolved in mouth, can be used in
producing many kinds of food instead of sucrose, and also used in diary products
instead of fat
Anti-cariogenic, will not be fermented by oral bacteria and also reduce the plaque
or cavities
No affect on blood sugar and insulin level, good for diabetic patients
It is absorbed very slowly by the body, so will reduce the utilization of insulin, and
also will control weight easier
7
POLYOLS - SORBITOL
POLYOLS
SORBITOL
PROPERTIES
APPLICATIONS
1. Anti-cariogenic and good for producing all
kinds of low calorie, low sugar and low fat
foods.
1. Can be added to confectionery, bakery foods and
chocolate and will avoid food getting dry or hard by its
moisture & stable capacity
2. Good moisturizer and stabilizer besides
offering sweet taste
2. Very stable and not active in the chemical reaction, and
will not have Maillard Browning Reaction when heated
3. It has 60% sweet taste and 2/3 calorie as
sucrose
3. Good to produce biscuits with bright colours without
worrying about browning colour, and also is good to mix
with other additives like sucrose, gel, protein and vegetable
fat
4. Better control the diabetes - to control the
glycaemic, lipid and weight.
4. Can be used in many other products like gums,
confectionery, frozen dessert, biscuit, cake, sugar-coat, and
also some oral hygiene products like toothpaste,
mouthwash and etc.
5. As being absorbed very slowly, Sorbitol can
reduce the utilization of insulin when adjusting
the sugar level during the anabolism
5. Laxative effect – if consumed more than 50g a day.
6. Sorbitol has very low calorie value (Sorbitol
2.6 cal/g but sucrose 4.0 cal/g) and is good to
control weight.
6. Humectant
7. Anti-crystalizing agent
8
POLYOLS - MANNITOL
POLYOLS
MANNITOL
PROPERTIES
APPLICATIONS
1. Slightly soluble
1. Bulk sweetener for confectionery
2. Thermally stable
2. Chewing gums, chewy sweets, pan
coatings and tablets
3. Low hygroscopicity
3. Dusting agent
4. Caloric value: 1.8 cal/g
4. Adjustment of rheology, control of
chewing gum tackiness
5. Low sweetening power
5. Due to its high melting point (165-169⁰
C), mannitol is also used in chocolateflavored coating agents for ice cream and
confections
6. Non cariogenic-Does
Not Promote Tooth Decay
6. Provides sweetness with
a clean, cool pleasant taste
9
POLYOLS - XYLITOL
POLYOLS
XYLITOL
PROPERTIES
APPLICATIONS
1. Sweetening power equal to
that of sugar
1. Bulk sweetener for confectionery
2. Cooling effect
2. Chewing gums
3. Very good solubility. High
hygroscopicity
3. Jellies
4. Caloric value: 2.4 cal/g
4. Hard-boiled candies
5. Crystallization
5. Fondants and various candies
6. Non cariogenic, non
fermentable, tooth friendly
6. Sugar free chewing gum cores
7. Density: 0.5 to 0.85
depending on the particle size
7. Sugar free coated pellets
8. Molecular weight: 152 g/mol 8. Sugar free tablets
9. Melting temperature:
90 – 95°C
10
POLYOLS
POLYOLS
ERYTHRITOL
PROPERTIES
APPLICATIONS
1. Because of its small molecular weight
(122.12), Erythritol can be almost all absorbed
quickly in the cerebellum without joining
anabolism, and quickly being discharged out of
body by urine.
1. Widely used in food industry. Confectionery:
•
high heat absorption-longer and refreshing cooling sensation
•
mixed with other polyols to improve the quality of the product like
prolonging the shelf life
•
improve the flexibility and the coat adherence
 For production of chocolates, high temperature refining is the most
important procedure, Erythritol by its heat stability and low moisture
absorption can help to refine product under higher temperature to
improve the flavour of chocolate and make the product have lighter
colour, be more crispy and smooth, cooling and refreshing
2. It has the lowest calorie among all polyols,
only no more than 0.2 cal/g being absorbed in
body while the most calories are discharged
with filth
2. Bakery:
•
the dosage in some biscuits, cakes and cookies can be over 10%, and
it is good to improve the stability of baking and prolong the shelf life
•
It can be mixed with Maltitol and be used instead of sucrose to
produce high quality, low calorie and sugar-free bakery food
3. Combined Sweetness. One single polyol
sweetness will be only 60% - 70% of sucrose,
while better sweet taste can be obtained
when it is combined with other polyols esp.
strong sweetner like Aspartame and
Stevioside. And some stimulating taste can be
covered up by only 1% -3%
3. Drinks:
•
is very stable in acid situation
•
can improve the sweetness, thickness and smoothness of the drinks
•
reduce the bitter taste
•
cover the unfreshing taste to improve the whole flavour of the drinks
•
good heat stability, Erythritol will not have Maillard Browning
reaction during the production, and can be added in drinks needed
pasteurization and high temperature sterilization
•
good fluidness and stability-good carrier for strong sweetener
4. Anti-cariogenic-no harm to teeth
4. Meal Flavouring or Seasoning-cover the bad aftertaste
5. No Gastrointestinal Discomfort- Erythritol is
the highest of the acceptance in body
compared with other polyols
5. Not utilized by anabolism
11
POLYOLS CONCLUSION
POLYOLS
LACTICOL
PROPERTIES
APPLICATIONS
1. 40% as sweet as sucrose
1. Bulk sweetener
2. Mild sweet flavour with no
aftertaste-similar in taste to sucrose
2. Chocolate
3. Low in calories - caloric
contribution of just 2 calories per
gram.
3. Ice cream
4. Does not contribute to tooth decay
4. Baked goods
5. Useful in production of high
quality, low-calorie foods
5. Hard and soft candies
6. Chewing gums and
Sugar substitutes
7. Its mild sweetness also makes it suitable for
blending with other low-calorie sweeteners that
are several hundred times sweeter than sucrose,
but do not provide the necessary volume.
8. Laxative effect
12
POLYOLS - ISOMALT
POLYOLS
PROPERTIES
APPLICATIONS
•
•
The sweetness is only 0.5 - 0.6 times as much as sucrose
Pure natural polyol with pure sweetness and without any
bitter after taste
•
Confectionery
•
Safe and good to be used by diabetic, hyperlipidaemia
patients.
Almost non-absorption, will not cause rising of blood sugar
and insulin level
•
•
•
Drinks
Daubing food/paste,
Table-use sweet flavouring
•
Anti-cariogenic
•
Chocolate
•
Low calorie. Isomalt only contains 50% caloric value of
sucrose (2 Cal /g)
•
Gums
•
Stable chemical and physical features. Does not produce
pigments under high temperature, and more than 10 times
as stable as sucrose
•
Ice cream
•
Don’t have chemical reaction with other ingredients in
food, like the Maillard Browning Reaction
•
Jelly
•
High tolerance. Many sweeteners like Sorbitol, Xylitol,
Hydrogenated glucose syrup, Maltitol syrup and other
oligosaccharides will cause lack of adaptations like
abdominal distention, gastrointestinal discomfort or
diarrhea, while Isomalt is well accepted by human body
and non-discomfort even consuming 50g per day
•
Jam
•
Non-moisture absorption. It will not cause pasty or tacky
condition when being used to produce confectionery as raw
material.
•
Cake
•
ISOMALT
13
Looking at the properties and applications of polyols which maintain bulk but not sweetness levels
Н2
LACTITOL
LACTOSE
Н2
XYLOSE
ХYLITOL
CH2OH
0
OH
AEROBIC FERMENTATION
(Osmophilic yeast)
Concentration
Purification
Crystallization
CH2OH
OH
OH
OH
OH
GLUCOSE
ERYTHRITOL
OH
CH2OH
Erythritol is а tetra sugar alcohol obtained by hydrogenation of erythrose (Fig 3)
FIG 3. Principle of lacticol, xylitol, and erythritol production
14
Looking at the properties and applications of polyols which maintain bulk but not sweetness levels
The digestive tolerance to indigestible sugars increases when sugars are ingested in a mixed meal,
throughout the day, or after chronic exposure (table 1).
TABLE 1
Digestive tolerance doses of indigestible sugars
Undigestible sugars
Single Load
Throughout
the day
Chronic
Exposure
Dose,
g
Sorbitol
+
-
-
10
-
+
+
30-40
+
-
-
20
-
+
+
60
+
-
-
20-30
-
+
+
50
Lacticol
-
+
+
30-40
Fructooligosaccharides
(ACTILIGHT)
-
+
+
30-40
Maltitol
Isomalt
15
Looking at the properties and applications of polyols which maintain bulk
but not sweetness levels
The energetic value of some polyols increases when these are ingested in mixed
meals or in the postprandial period (Таblе 2).
TABLE 2
Energy value of indigestible sugars (kJ/g (kcal/g)
CONDITION OF TESTING
Undigestible sugar
Fasting
Postprandial*
Sorbitol
8.4-10.9 (2.0-2.6)
13.8-16.3 (3.3-3.9)
Xylitol
8.4-10.9 (2.0-2.6)
13.8-16.3 (3.3-3.9)
Mannitol
6.3-7.9 (1.5-1.9)
-
Erythritol
0-0.7 (0-0.4)
-
Maltitol
11.7-13.4 (2.8-3.2)
14.6 (3.5)
Isomalt
10.0-12.1 (2.4-2.9)
-
Lacticol
-
5.85-10.4 (1.4-2.5)
Hydrogenated
maltodextrins (Maltidex)
11.7-13.4 (2.8-3.2)
14.6 (3.5)
Fructooligosaccharides
8.4 (2.0)
8.4 (2.0)
* In mixed meal or out of a fasting period
16
3
Maltitol elicits slow glycaemic аnd insulin
emic responses. (Fig 5).
2
1
0
-1
Plasma insulin (pmol/L)
Plasma glucose (mmol/L)
Looking at the properties and applications of polyols which maintain bulk but not sweetness levels
-30
0
30
60
90
120
150
180
FIG.5 Glycemic and insulinemic plasma responses to glucose (O), sucrose (ロ), and maltitol (▲)ingestion
(25g in 250ml water) in eight healthy subject
17
• OUTLINING THE APPLICATIONS OF OTHER BULKING SWEETENERS ON THE
MARKET INCLUDING ISOMALTULOSE, POLYDEXTROSE, INULIN AND
BULKING
AGENT
FRUCTOOLIGOSACCHARIDES (FOS)
POLYOLS PROPERTIES
APPLICATIONS
ISOMALTULOSE
•
More balanced provision of blood glucose
•
Suitable for sports and
energy beverages
•
The taste profile: Pure, Mild, Sugar-Like, but less
sweet and without any after taste
•
•
Drinks
Food
•
Kind to teeth
•
Instant Beverages
•
Provides the same amount of energy as other
available carbohydrates (4 Cal/g) – yet in a more
balanced way and over a longer period of time
•
Functional Dairy and Tea
•
Enables a more balanced and longer energy supply
in the form of glucose
•
Baked Goods
•
Supports mental performance. Studies have shown
that the choice of low glycaemic breakfast versus
high glycaemic breakfast seems to be advantageous
to the memory.
•
Beer and Clinical Nutrition
•
Cereal and Energy Bars
•
In sports and wellness drinks,
18
sports nutrition
A number of scientific studies have confirmed the unique characteristic of a longer lasting
energy supply for Isomaltulose
Energy supply
Longer lasting energy supply for Isomaltulose
Sucrose
Isomaltulose
Time (2 hours)
Figure 4: Isomaltulose compared with glucose and sugar
19
POLYDEXTROSE
BULKING AGENT
POLYDEXTROSE
PROPERTIES
APPLICATIONS
• Soluble fibre with prebiotic properties
• FREEZING-POINT : DEPRESSION
Polydextrose slightly depresses the freezing point of frozen
desserts. This function enhances scoop ability in hard pack ice
cream products. A balance of Polydextrose, maltodextrins, and
sweeteners is used to produce the appropriate degree of scoop
ability and storage stability.
•
•
It is so versatile you can develop new
health-plus versions of products in a
wide range of food categories.
efficient cereal bar binder.
•
Has a low glycaemic response
•
Bars and snacks
•
Only 1 Cal/g, low-calorie bulking agent used to provide body
and texture in reduced-calorie, no added and sugar free foods
•
Biscuits and cookies
•
It can replace a part or all of the sweetener and can be
beneficial when fat is reduced
•
Breakfast cereals and cereal coatings
•
Replaces full calorie bulking agents
•
Fruit fillings
•
High solubility and clarity-dissolving completely up to 80% solids.
•
Wide range of food and drinks
•
Stability to acidic environments and heat treatments
•
•
Yogurts, ice creams and frozen desserts
Milk drinks
•
•
Up with fibre, down with calories,
Rheological characteristics similar to sucrose in most systems,
so it is widely applicable and easy to use
•
Ready-to-drink beverages and
concentrates
•
Products that are usually high in sweeteners or containing
bulking agents are ideally suited for replacement with
Polydextrose
•
Chocolate and sugar confectionery
•
Lowering water activity reduces microbial growth and is used to manage
water migration during product storage
reduces staling and increases shelf life stability
•
Sauces and dressings and many
other applications.
20
•
INULIN
BULKING AGENT
INULIN
PROPERTIES
APPLICATIONS
•
White, odourless, soluble powder with a slightly sweet taste
and no aftertaste
•
Egg custards
•
Inulin can stabilise water into a creamy structure with the
same mouth feel as fat
•
Cream slices
•
This enables product developers to replace part of the fat
content with inulin and reduce the energy content of
products, while maintaining a smooth, creamy texture.
•
Custard slices
•
To improve the body and mouthfeel of low-fat products,
delivering roundness and creaminess as well as a better
balanced flavour
•
Tarte Au Citron
•
Stabilises emulsions and dispersions and improves the stability
of mousses and foams.
•
Lemon tart
•
Inulins are a group of naturally occurring polysaccharides
produced by many types of plants, and industrially is most
often extracted from chicory
•
Mousses
•
Belong to a class of dietary fibers known as fructans
•
•
Now in liquid form, is the natural, 'invisible' soluble fiber that
enables the food industry to discretely add fiber to products
where manufacturers do not want to introduce a powdered
product into a plant setting
Increasingly used to add fiber to
formulations and improve the taste
and texture of lower calorie products
by serving as a fat mimetic and sugar
substitute
21
INULIN - TYPES
Inulin content
Glucose/ Fructose
/ Sucrose
Average DP
(Degree of
Polymerisation)
Sweetness
Technical Properties
Inulin Type 1
~92%
~8%
≥10
10%
Standard Inulin gel for
high dispersability
Inulin Type 2
~92%
~8%
≥10
10%
Granulated Inulin
Inulin Type 3
100%
0%
>23
0%
High performance
Inulin for fat
replacement at low
temperatures
Inulin Type 4
100%
0%
>23
0%
High performance
Inulin for fat
replacement at high
temperatures
Inulin Type 5
~96%
~4%
≥8
20%
Low sugar Inulin
Inulin Type 6
86%
14%
<10
25%
High soluble Inulin
22
BULKING AGENT
PROPERTIES
POLYDEXTROSE
APPLICATIONS
FRUCTOOLIGOSACCHARIDES
(FOS)
•
Probiotic fibre
•
multi-functional ingredient dedicated to bring nutritional and health
value to a large variety of foodstuff
•
it has properties that are very close to those of sucrose, and can be
used for sugar replacement.
•
•
Dairy
Dessert cream: can replace 30% of sugars in dessert creams, allowing
to claim “reduced sugars”
•
Its rheology and taste profile make it very easy to use in almost all
application fields.
•
•
Ice creams and sorbets
at 4g/100g together with maltodextrin as fat replacers allows the
making of fat reduced (-75% fat) ice creams with only 2% fat. Total
sugars substitution by Maltitol leads to “sugars reduced” and “no
added sugars” ice creams, with a sugars reduction of 75% (remaining
sugars being lactose coming from milk). The combined use of FOS and
Maltitol in the ice cream allows the additional claim “energy reduced”
(-40% energy).
•
•
SENSORY
Brings great taste to healthy foodstuff. It has a nice and clean taste
profile and a sweetening power of 30% of sucrose. It brings no colour
and no Maillard reaction.
•
-
Fruit preparations: Low fat yoghurts
Nutritional claim “no added sugars” for fruit preparations.
“high fibres” “reduced sugars” claim on the end-product.
Sensory: enhances fruit aromas &masking effect on intense sweeteners.
•
•
RHEOLOGY
Bulking agent and an excipient. It gives cohesiveness and mouth feel to
foodstuff, improves the texture of frozen products and can be tableted.
•
Confectionary
-enhances aroma: jelly sweets, fruit gums, toffees and chocolate
-in “no added sugar” chocolates together with maltitol
•
•
STABILITY
stable ingredient when stored in dry and cool conditions. When it is
incorporated in food formulation, the production process and the
characteristics of the end-product have to be taken into account with
regard to acidity and temperature.
•
-
•
•
NUTRITION
designed to improve the nutritional profile of foodstuff. It has a caloric
value of 2 kcal/g, contains 95% soluble fibres and generates virtually no
glycaemic response. Because it contains 5% sugars, it cannot be
considered as acariogenic.
high digestive tolerance and can be consumed up to 20-30g per day.
•
Cereal products :cereal bars & breakfast cereals
-increased fibre content
- Prebiotic effect
•
Bakery
Cakes, biscuits, croissants, brioche & sandwich loaf(source of fibres):
allows claim “high fibres” & “reduced sugars”
•
Beverages: milk, milk based drinks, water, fruit juices
•
Dietary supplements: tablets, powders, syrups, granules
•
Baby food: increase in immunity following vaccination (Japan)23
•
Fructooligosaccharide (FOS) production pathway
•
Fructooligosaccharides naturally occur in а large number of plants such as onion, asparagus, wheat, rye,
triticale, and Jerusalem artichoke.
Taste profile of fructooligosaccharides - similar to that of sucrose, without its cooling effect (Таblе 3). When
purified, the sweetness is ЗО% of that of sucrose. Water-retention capacity is higher than that of sucrose,
similar to that of sorbitol. Being non reducing sugars, fructooligosaccharides do not result in the Maillard
reaction. They are stable at рН >3 аnd temperatures up to 140⁰C.
•
ORGANOLEPTICS
UNDIGESTIBLE
SUGAR
STABILITY
SWEETNESS
(SUCROSE=1)
TASTE OF DRY
SUGAR
Sorbitol
0.70
Cool
Low
Xylitol
0.90
Very Cool
Very Low
Mannitol
0.50
Cool
Low
Erythritol
0.65
Cool
Very Low
Maltitol
0.75
None
Isomalt
0.60
Lacticol
HEAT, °C
PH
<160
2-10
VISCOSITY
HYGROSCOPICITY
High
Low
High
Mild
None
High
Low
0.40
Slightly cool
Very Low
Maltidex
0.75
None
High
FOS
0.30
=Sucrose
<140
=Sucrose
Table 3. Functional properties of indigestible sugars
Mild
=Sucrose
24
STEVIA
•
•
•
•
•
•
•
•
•
•
•
European Union: Steviol glycosides were approved and regulated as a food additives by
the European Commission in 11 November 2011
The leaves of the stevia plant contain substances called glycosides that give it its sweet
flavour. Comparatively, stevia is 30 times sweeter than sugar in its whole leaf form and
almost 300 times sweeter once it has been refined
Widely used
In carbonated soft drinks
Table-top sweeteners containing the ingredient continue to be launched
Suppliers are increasingly looking at how to use the sweetener in food, particularly
categories like dairy and confectionery
Ice cream, yoghurt and flavoured milks
Breakfast cereals, cereal bars and certain types of confectionery and sweet bakery goods
Confectionery industry: Chocolates- blend of Rebaudioside A - Reb A as it is commonly
known, is the sweetest of all the natural compounds in the stevia leaf, blended with
natural flavours and other natural ingredients like erythritol and dietary fibres
Glycemic index of zero. Sugar - approximately 58 (diabetes)
Provides no calories to the diet (obesity)
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FRUIT JAMS
ISSUES
APPROACH
PLUMS
• Enough natural pectin
Lack of sweetness
BLACKBERRIES
•
•
•
•
•
 Bulking agents
• Fructose
 the sweetest naturally occurring sugar. It has a relative
sweetness of 117 compared to sucrose at 100. However, due to
the synergy between the two sweeteners, in a 50/50
fructose/sucrose blend the relative sweetness increases to 128
at 10% dry substance. This allows for a reduction in total sugars
and calories without a reduction in sweetness perception.
 humectant
 binding moisture
 high solubility
 low tendency to re-crystallise
 ability to reduce the water activity of a food system
 provide good flavour and natural sweetness
 improve product quality
 extend shelf life.
• Gelatine (animal derived protein)
• Kosher gelatine (vegan)
• Agar-Agar (derived from cooked and press seaweed)
• Carrageen (seaweed)
• Isomalt – is used in hard-boiling’s and low-boiling’s (from
granulate to powder)
 Intense sweetener (without bulking effect)
• Sucralose
 sweetening power approximately 600 times that of sugar
 Syrups with different DE (Dextrose equivalent is a measure of
the reducing sugars present calculated as dextrose and
expressed as a percentage of the total dry substance. Glucose or
dextrose has a DE of 100) levels.
STRAWBERRIES
RASPBERRIES
APRICOTS/PEACHES
BLACKCURRENTS
ORANGES
Separation
Moulds
Lack of natural pectin
Lack of sweetness
Lack of cohesion
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LOOKING SPECIFICALLY AT THE REFORMULATION OF FRUIT JAMS AND CHOCOLATE FILLINGS
CHOCOLATE FILLINGS
 Dark chocolate
 Belgian chocolate
 White chocolate
ISSUES
•
•
•
•
•
Change of
organoleptic
properties
Lower melting
point
Less sweet
Colour change
Texture change –
softer chocolate
APPROACH



•









•
•
•
•
•

•


Maltitol
Other sugar alcohols
Bulking agents
Fructose
the sweetest naturally occurring sugar. It has a relative
sweetness of 117 compared to sucrose at 100
humectant
binding moisture
high solubility
low tendency to re-crystallise
ability to reduce the water activity of a food system
provide good flavour and natural sweetness
improve product quality
extend shelf life.
Gelatine (animal derived protein)
Kosher gelatine (vegan)
Agar-Agar (derived from cooked and press seaweed)
Carrageen (seaweed)
Isomalt – is used in hard-boiling’s and low-boiling’s (from
granulate to powder)
Intense sweetener (without bulking effect)
Sucralose
sweetening power approximately 600 times that of sugar
Syrups with different DE (Dextrose equivalent is a measure of the
reducing sugars present calculated as dextrose and expressed as
a percentage of the total dry substance. Glucose or dextrose has
27
a DE of 100) levels
Thank you.
Kiril Gelsinov
Process and Specifications Technologist
Tel:
E-mail:
+44 750 33 98 477
[email protected]
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