Blommer - May 2019 - 5
also need to be
accounted for," she
Typical ingredients used in low/no
says. "Protein may
assist here."
sugar/sugar-free formulations:
Formulators should
identify their sugar
content targets
early in the product
development
Erythritol
Stevia
process. This includes
Maltitol
Sucralose
any percent
reduction claims to
Isomalt
Ace K
mainstay products
Allulose
Monk fruit
in the marketplace.
In complex snack
formulas, the best
approach is to
look at the whole
Polydextrose
formula and make
Inulin
Protein
minor reductions in
FOS
Calcium Carbonate
all sources of sugar.
Corn Dextrin
This includes not
only the directly
added sugars, such
as cane, honey and syrups, but also fruit
"Understanding the application is
ingredients, granola clusters, and, of course,
paramount when formulating a new
the chocolate ingredients.
product," says Mrs. Meck. "You don't want to
"Part of the standard of identity for
over-engineer a chocolate or compound if
chocolate is that it be made only with
it's not needed for the application."
nutritive sweeteners," says Mrs. Meck. "So if
Things to consider include if the
'made with real chocolate' is an important
chocolate will be consumed by itself
attribute of your product, sugar reductions
or as part of a more complex system. A
will need to be made elsewhere."
chocolate chip included in a bar has
Compound coatings, on the other hand,
different requirements than chocolate
can be formulated with non-nutritive
drizzled on the top of bar. Melt and flavor
sweeteners and other ingredients to assist
release vary by application, too.
with reaching sugar reduction targets.
"Additional consideration needs to be
made to processing low- and no-sugar
snacks in your facility. Significant flushing
and cleaning would be required, which
adds complexity and cost. These need to
be factored in to the overall scope of your
project," says Mrs. Meck.
"It's our job as chocolate makers to
ask these questions of you early on in
the process so that we can direct you to
a product that best fits your functional,
financial and chocolate flavor needs," she
concludes. *
SUGAR
ALTERNATIVES
HIGH-INTENSITY
SWEETENERS
FIBERS
OTHER BULKING
AGENTS
Blommer - May 2019
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