Sugar is a simple ingredient with so many
functions that it is quite complex to actual reformulate a product if it’s high
in sugar. Moreover as if we do a like for like consumer panel, consumer will
start to notice sugar reduction if it’s over 16%, whereas fat can easily be
reduced up to 50% without consumers noticing it. Most single ingredients that
come into mind for reducing sugar can easily replace about 20-30% without loss
of texture. However most products have less sweetness intensity and above all a
different duration of perceived sweetness.
A second challenge can be the colouring of
the product: monosaccharides colour different compared to disaccharides and at
different temperatures as well. In several cases are polyols used as a bulk
replacer: they will have lower sweetening intensities and in several cases
higher temperatures for colouration. Fibers, such as oligofructose, soluble
wheat or maize/ corn fibers tend not to colour at all, so products tend to end
up being pale.
Thirdly we can argue that the moment that a
sugar crystal is stable tends to be around 70°C, what we could call glass transition temperature. So when
replacing sugar by an alternative that tends to be liquid or even still very
solid we would see that products tend to be softer or in the other case harder
than the reference.
Dit in online omgeving alleen
can find a sumup of different properties of sugars (common mono- and
disaccharides) and their alternatives:
Carrageenan based fillings are based on the sugar type galactose and come in three different types: Kappa, Iota and Lambda
The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...
Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...
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