Milling & Baking News - August 9, 2011 - 26

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for binding properties as well as sweetness, and for this reason maltitol syrups work well for this application. “This just highlights two of the polyols, but you need to remember that their properties as a group are diverse, with specific benefits. You do need to consider the serving size of the product, especially in baked goods, using no more than 10 to 15 grams a serving.” If sweetness is the only consideration for a product, xylitol would be the preferred polyol because its sweetness is identical to sucrose, said Carl Jaundoo, senior applications specialist for Roquette America Inc., Keokuk, Iowa. “However, maltitol, with a relative sweetness of about 90% compared to sucrose, is more widely used in grain-based foods as its combined functionality (sweetness, solubility, cooling effect) is almost identical to sucrose,” he said. Roquette offers Lycasin 75/75 maltitol syrup. To be labeled maltitol syrup, a product must contain at least 50% maltitol, Mr. Jaundoo said. In the case of Lycasin 75/75, the prefix 75 represents the solids while the suffix 75 represents the maltitol content. Benefits of Lycasin are bulk characteristics, sweetness contribution and ability to enhance texture, he said. It behaves like traditional corn syrups

DANISCO

Xylitol may be used in sweet baked goods along with frostings and ﬁllings as a 1-to-1 sugar replacement.

and adds viscosity and chewiness. Lycasin contributes to the chewiness of cookies and retains moistness in muffins and brownies. Roquette also offers SweetPearl maltitol. A study showed its glycemic index at 29, low when compared to sucrose at 100. Danisco, which has a U.S. office in New Century, Kas., offers Dulcaden MS maltitol syrup for nutrition

bars and baked foods. It enables companies to claim sugar-free, no added sugar, reduced calorie and reduced glycemic load. Processing and formulation advantages include high thermal stability, high chemical stability and high micro-stability. High-intensity partners While polyols may replace the bulk of sugar in reduced-sugar

A closer look at polyols

he Atlanta-based Calorie Control Council, an international non-proﬁt association representing the low-calorie food and beverage industry, gives advice on the beneﬁts of speciﬁc polyols, also known as sugar alcohols. Each polyol has fewer calories per gram than sucrose, which has 4 calories per gram. Erythritol — About 70% as sweet as sucrose, erythritol has a caloric value of zero per gram while its high digestive tolerance distinguishes it from other polyols. Erythritol occurs naturally in fruit such as pears, melons and grapes as well as food such as mushrooms, wine, soy sauce and cheese. Isomalt — It is used often in products that are boiled, baked or subjected to higher temperatures because it may be heated without losing its sweetness or being broken down. When used alone, isomalt contributes 45% to 65% of the sweetness that would result from the same amount of sucrose, and it often is used in combination with high-intensity sweeteners. Isomalt is made from sucrose and looks a lot like table sugar. It is 2 calories per gram. Lactitol — Because of its stability, solubility and similar taste to sucrose, lactitol may be used in a variety of low-calorie, low-fat and/or

sugar-free foods such as ice cream, chocolate, hard and soft candies, and baked foods. Lactitol is 40% as sweet as sucrose and 2 calories per gram. It may partner with other low-calorie sweeteners such as acesulfame potassium, aspartame, neotame, saccharin and sucralose. Maltitol — It is about 90% as sweet as sugar and 2.1 calories per gram. The high sweetness allows it to be used without other sweeteners. Mannitol — It is non-hygroscopic, meaning it does not pick up moisture. Due to a high melting point of 165 to 169 degrees Celsius (329 to 336 degrees Fahrenheit), mannitol is used in chocolateﬂavored coating agents for ice cream and confections. It is 50% as sweet as sucrose and about 1.6 calories per gram. Sorbitol — It is used as a humectant in many products for protection against loss of moisture content. It is 60% as sweet as sucrose and about 2.6 calories per gram. Cookies, cakes, icings and ﬁllings are examples where sorbitol may be used in grain-based foods. Xylitol — It may play a role in reducing development of tooth cavities. The white crystalline powder is about 2.4 calories per gram. Xylitol occurs naturally in many fruits and vegetables. MBN

26 / August 9, 2011 Milling & Baking News

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Milling & Baking News - August 9, 2011

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