Dairy Processing -March/April 2022 - 26

FORMULATION
chemically known as sucrose, the basic taste of sweet comes
on slowly. It builds roundness and then slowly abates. Sugar
also serves a number of functions. For example, sugar binds
moisture in ice cream, which assists with freeze-thaw stability.
Sugar also contributes solids, which impacts the mouthfeel
and viscosity of many dairy products. No other single
ingredient both sweetens and functions like sucrose.
Most commercial sucrose is obtained from either
sugarcane or sugar beets through just a few steps. The
former is gaining traction in the organic and natural sectors,
as sugarcane has not been genetically modified. On the
other hand, nearly 95% of sugar beets harvested today have
undergone some genetic modification. Despite the fact that
both cane and beet sugar is 99.95% sucrose, there are some
people that believe cane sugar tastes and performs differently
than beet sugar in certain applications. And that difference is
often perceived favorably.
Consumers want sweet products, while also knowing that
consuming too much sugar may be detrimental to health.
Regardless of source, sugar not only provides a natural,
well-rounded sweet taste, it functions as a flavor carrier,
contributes to appearance (think Maillard browning in caramel
variegate), enhances mouthfeel and provides texture. It may
also serve as a nutrition source for microorganisms during
fermentation in yogurt and it possesses humectant properties
to assist with extending product shelf life in inclusions.
There's this overarching trend of a return to sweeteners
direct from Mother Nature. This includes honey, plant syrups
and fruit purees. An added bonus with many such natural
sweeteners is that they may bring color, flavor, nutrition and
functional benefits to the product.
Honey, for example, is available in more than 3,000
varieties, each with a unique flavor and color. This provides
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Dairy Processing -March/April 2022

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