Baking & Snack - November 2020 - 54

SUGAR REDUCTION

goods, especially those that are typically high in sugar
content. Bakers also find allulose attractive because it
has a sweetness curve that is like sucrose; however, it is
only about 70% as sweet as sucrose. Because it tastes like
sucrose, it typically does not require any flavor masking.
Flavor modulators may enhance the sweetness profile, or
allulose may be used with some real sugar or high-intensity sweeteners to achieve the full sweet taste of sucrose.
" Allulose is found naturally in wheat, figs, raisins
and jackfruit, " Mr. Douglass said. " [It comes] in powder, crystal and liquid forms for use in baked goods
and snacks. "
Another sugar alternative gaining bakers' attention
is isomaltooligosaccharide (IMO), which is a natural
plant-based sweetener with 42% fewer calories than sugar. With high viscosity and high-heat tolerance, IMO is
an effective binder, humectant and bulking agent.
" It has flavor and functionality similar to sugar and
can be used in baked goods as a one-to-one bulk replacement or combined with other sweeteners to round out
the sweetness profile, " said Sheri O'Brien, vice presidentsales and marketing, BioNeutra North America Inc.
" With about 50 to 60% the sweetness of sucrose, IMO
complements high-intensity sweeteners while preserving color and textures critical to quality in baked goods.
" When using stevia in sugar-reduced cookies, formulators must account for stevia's lingering aftertaste, lowbulk density and moisture retention, " Ms. O'Brien continued. " IMO sweeteners mask the aftertaste and provide
bulk needed for creating chewy, flavorful cookies. "
For protein-fortified snacks and bars, sweet coatings
can mask the flavor of the protein source. When trying
to reduce sugar, bakers may thin out the coating.
" If a coating becomes too thin, it may create trouble
on the production line, especially for pan-coated or
drizzled bars, " Ms. O'Brien said. " IMO helps formulators reduce sugar while maintaining desirable viscosity and sweetness in chocolate, vanilla and other
flavored coatings. "

Modifying flavors
Flavors are complex systems. They are not one-size-fits
all, especially when it comes to their modifying function.
" We have found that it is important to first assess the
base before you add a characterizing flavor profile, " said
Tony Moore, chief innovation officer and chief flavorist,
Flavor Producers. " Then modifying flavors can optimize
the flavor profile. "
Top: Sugar cane distillate, made from its leaves and stalks, is a non-caloric
bitter blocker.
ASR Group

Bottom: Strong, natural flavors like chocolate or cocoa powder allow bakers to
hide any loss of flavor from reduced sugar.
ADM

54 Baking & Snack November 2020 / www.bakingbusiness.com


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