STRATEGIES FOR PRESERVING MOUTHFEEL AND TEXTURE...

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

IN SOFT DRINKS

DIRECT SUBSTITUTION FOR SUCROSE

IN SOLID FOOD

INTENSE SWEETENER INTENSE

SWEETENER

BULKING AGENT

2

Low-energy bulk sweeteners

• 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.

IN DRY-MIX BEVERAGES

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.

Three categories of sugar alcohol chemical structures can be distinguished:

1) monosaccharide alcohols, sorbitol, mannitol, and xylitol

Sugar alcohols

2) disaccharide alcohols - maltitol, lactitol, and isomalt

3) oligosaccharide alcohols

3

SUCROSE (TABLE OR GRANULATED SUGAR)

POLYOLS PROPERTIES APPLICATIONS

• Standard bulk sweetener

• The entire food industry

• 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

• 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

SUC

RO

SE (TAB

LE OR

G

RA

NU

LATED SU

GA

R)

4

Looking at the properties and applications of polyols which maintain bulk but not sweetness levels

FRUCTOSE H2 50% MANNITOL 50% GLUCOSE H2 SORBITOL

H20 100 % Maltidex MALTOSE H2 MALTITOL 8% SORBITOL H20 50-55% MALTITOL

30-45% H2 - OLIGO Н2 MALTODEXTRIN Н2 • MALTODEXTRIN H20 STARCH FIG 1 Scheme of industrial production of sugar alcohol from starch.

H2 MANNITOL SUCROSE H2O FRUCTOSE 50% (α-1,2) H2 50% GLUCOSE SORBITOL 100% ISOMALTULOSE H2 50% 50%

Α-D-glucopyranosyl Α-D-glucopyranosyl 1,6 mannitol 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 mix-ture of sorbitol (hydrogenated glucose), maltitol (hydrogenated maltose), and maltotriol (hydrogenated maltotriose) with hydrogenated tetra, penta, and other high-molecular-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 caries

5

POLYOLS - MALTITOL


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.

MA

LTITOL

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


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

SOR

BITO

L

8

POLYOLS - MANNITOL


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 chocolate-flavored coating agents for ice cream and confections

6. Non cariogenic-Does Not Promote Tooth Decay

6. Provides sweetness with a clean, cool pleasant taste

MA

NN

ITOL

9

POLYOLS - XYLITOL


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

XYLITO

L

10

POLYOLS


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

ERYTH

RITO

L

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POLYOLS CONCLUSION


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

LAC

TICO

L

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POLYOLS - ISOMALT


• 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

ISOM

ALT

13

Looking at the properties and applications of polyols which maintain bulk but not sweetness levels Н2

LACTOSE LACTITOL

Н2

XYLOSE ХYLITOL

Concentration Purification Crystallization

CH2OH

OH

OH

CH2OH

ERYTHRITOL

FIG 3. Principle of lacticol, xylitol, and erythritol production

0

CH2OH

OH

OH OH

OH

GLUCOSE

AEROBIC FERMENTATION (Osmophilic yeast)

Erythritol is а tetra sugar alcohol obtained by hydrogenation of erythrose (Fig 3)

14


Undigestible sugars Single Load Throughout the day

Chronic Exposure

Dose, g

Sorbitol + - - 10

- + + 30-40

Maltitol + - - 20

- + + 60

Isomalt + - - 20-30

- + + 50

Lacticol - + + 30-40

Fructooligosaccharides (ACTILIGHT)

- + + 30-40

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

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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)

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)

* In mixed meal or out of a fasting period 16


3

2

1

0

-1

Pla

sma

glu

cose

(m

mo

l/L)

P

lasm

a in

sulin

(p

mo

l/L)

-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

Maltitol elicits slow glycaemic аnd insulin emic responses. (Fig 5).

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• OUTLINING THE APPLICATIONS OF OTHER BULKING SWEETENERS ON THE MARKET INCLUDING ISOMALTULOSE, POLYDEXTROSE, INULIN AND

FRUCTOOLIGOSACCHARIDES (FOS)

18

BULKING AGENT


ISOM

ALTU

LOSE

• 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, sports nutrition

A number of scientific studies have confirmed the unique characteristic of a longer lasting energy supply for Isomaltulose

Longer lasting energy supply for Isomaltulose

Sucrose

Isomaltulose

Ene

rgy

sup

ply

Time (2 hours)

Figure 4: Isomaltulose compared with glucose and sugar

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POLYDEXTROSE

BULKING AGENT 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.

PO

LYD

EXTR

OSE

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INULIN

BULKING AGENT 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 • 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

• 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

INU

LIN

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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

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POLYDEXTROSE BULKING AGENT PROPERTIES APPLICATIONS

• 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.

• Bakery - Cakes, biscuits, croissants, brioche & sandwich loaf(source of fibres): - allows claim “high fibres” & “reduced sugars”

• 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

• Beverages: milk, milk based drinks, water, fruit juices

• Dietary supplements: tablets, powders, syrups, granules

• Baby food: increase in immunity following vaccination (Japan)

FRU

CTO

OLIG

OSA

CC

HA

RID

ES (FO

S)

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• 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.

Table 3. Functional properties of indigestible sugars 24

ORGANOLEPTICS STABILITY

UNDIGESTIBLE SUGAR

SWEETNESS (SUCROSE=1)

TASTE OF DRY SUGAR

HEAT, °C PH VISCOSITY HYGROSCOPICITY

Sorbitol 0.70 Cool

<160 2-10

Low High

Xylitol 0.90 Very Cool Very Low

Mannitol 0.50 Cool Low Low

Erythritol 0.65 Cool Very Low

Maltitol 0.75 None High Mild

Isomalt 0.60 None High Low

Lacticol 0.40 Slightly cool Very Low

Mild Maltidex 0.75 None High

FOS 0.30 =Sucrose <140 =Sucrose =Sucrose

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

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.

BLACKBERRIES • Separation • Moulds • Lack of natural pectin • Lack of sweetness • Lack of cohesion

STRAWBERRIES

RASPBERRIES

APRICOTS/PEACHES

BLACKCURRENTS

ORANGES

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LOOKING SPECIFICALLY AT THE REFORMULATION OF FRUIT JAMS AND CHOCOLATE FILLINGS

CHOCOLATE FILLINGS ISSUES APPROACH

Dark chocolate Belgian chocolate White chocolate

• Change of organoleptic properties

• Lower melting point

• Less sweet • Colour change • Texture change –

softer chocolate

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 a DE of 100) levels 27

Kiril Gelsinov Process and Specifications Technologist Tel: +44 750 33 98 477 E-mail: [email protected]

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Thank you.

STRATEGIES FOR PRESERVING MOUTHFEEL AND TEXTURE...

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