Milling & Baking News - October 21, 2008 - 26

Ingredients added Erysta brand erythritol to its polyols products portfolio.
Erysta erythritol is 70% as sweet as sucrose with a clean, sweet taste similar
to sucrose, according to Corn Products
Specialty Ingredients, part of Corn
Products U.S., a business unit of Corn
Products International, Inc. At 0.2 calories per gram, erythritol has about 5%
the calories of sucrose.
"Erythritol provides certain benefits
to products - most notably lower
calories and better gastrointestinal
tolerance - than other polyols," Ms.
Gage said. "However, erythritol is less
soluble than other polyols and, as a
small monomer, interacts differently
with starch, protein and water than
sucrose would.
"We can work with customers to provide a system that best meets their needs
for quality, claims and cost. We like to
say that, while it's not rocket science,
there is some bakery science involved
whenever you replace ingredients that
have always been the bakery standard."
The Erysta line includes erythritol
and erythritol-containing sweetening
systems. The sweeteners may be used
alone or in combination with other
polyols and/or sweeteners.
"We can work with other customers
to develop an Erysta Performance System that is right for them, whether it is
an all-in-one sweetener system or individual ingredients," Ms. Gage said.
Corn Products Specialty Ingredients also offers other polyols such as
maltitol, sorbitol, mannitol powder,
polyglycitol syrups and powders,
xylitol and other specialty polyols.
Roquette
America,
Keokuk,
Iowa, offers Maltisorb maltitol, a
polyol, for use in sugar-free and
low-calorie products. In most applications maltitol may replace
sucrose directly without any modifications to processing or formula, according to the company.
High-intensity awareness
Polyols may be used in tandem with
high-intensity sweeteners to create lowsugar products. According to the I.F.I.C.
Foundation study, 63% of consumers
had heard of aspartame, which placed
the high-intensity sweetener ahead of
sucralose (33%), stevia (18%) and acesulfame potassium, or ace-K, (7%). The
study found 11% of respondents were
trying to consume more ace-K, which
ranked it ahead of aspartame (8%) and
26 / October 21, 2008

Milling & Baking News

U.S. HIGHBUSH BLUEBERRY COUNCIL

Food Ingredient Solutions

ᮡ Besides acting as sweeteners, blueberries contribute fiber, vitamins and antioxidants
to grain-based foods such as breakfast bars.

sucralose (8%). For the percentages of
people trying to consume less of the
sweeteners, sucralose was at 44% while
aspartame was at 43% and ace-K was
at 29%.
Cargill, Minneapolis, includes both
polyols and high-intensity sweeteners
in its SweetDesign sweetener system.
The polyols include erythritol, isomalt,
polydextrose and sorbitol while the
high-intensity sweeteners are aceK and neotame. Cargill has used the
SweetDesign sweetener system to develop no-sugar-added prototype products such as blueberry muffins, mocha
cheesecake and white cake. In the
blueberry muffins, the SweetDesign
sweetener system was able to reduce
sugar by 92% and calories by 56%.
The
high-intensity
sweetener
neotame offers benefits in reducing
calories and saving on costs, said Craig
Petray, chief executive officer of The
NutraSweet Co., Chicago. Because
neotame is 8,000 times sweeter than
sugar, food and beverage manufacturers may use a small amount of
neotame to replace large quantities of
other sweeteners, thus reducing costs,
Mr. Petray said.
"Recently, neotame has been used
as a blend with other sugars in baked
foods such as the new 100-calorie Hostess snack cakes and in the new sugar/
neotame blend Domino Pure D'Lite,"
he said. "Using sugar substitutions
and blends has helped companies like
these to reduce their production costs

and calorie counts while maintaining
the same taste."
Use of neotame worldwide is growing at a 5-year annual rate of more
than 50%, according to NutraSweet.
The high-intensity sweetener may be
used not only in baked foods but also
in beverages, dairy products, frozen
desserts and gum.
Adding fiber content
Other sweeteners offer the benefit of
fiber content. Danisco, New Century,
Kas., promotes Litesse polydextrose as
a low-calorie, sugar-free, low-glycemic
specialty carbohydrate that is a prebiotic fiber because it is not digested in
the upper gastrointestinal tract and is
only partially fermented in the lower
gastrointestinal tract.
Tate & Lyle, Decatur, Ill., while
known for its high-intensity sweetener Splenda sucralose, invested in polydextrose in September. The company
plans to create a new polydextrose
production line at its Koog plant in
The Netherlands.
"Polydextrose is low calorie with
versatile bulking properties to maintain taste and texture when full-calorie carbohydrates are removed from a
food," Tate & Lyle said. "It has a high
fiber content, giving manufacturers
opportunity to add fiber functionality
to 'no added sugar' and 'reduced calorie' food and drinks."
Caroline Sanders, marketing director,
Food & Industrial Ingredients Europe
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 21, 2008

Table of Contents for the Digital Edition of Milling & Baking News - October 21, 2008