Milling & Baking News - August 9, 2011 - 28

Food Ingredient Solutions 
®

Chocolate, icings and fruit ﬁllings all are used in grain-based foods applications, and all offer possibilities for sugar reduction in the ﬁnal product.

grain-based foods, high-intensity sweeteners may be needed to fully replace the lost sweetness. “Polyols work well with highpotency sweeteners to balance the overall sweetness profile,” Dr. Dies said. “High-potency sweeteners deliver a higher intensity either early or late over time and/or can have lingering sweetness. Due to a more balanced profile, polyols can help to balance the mixture profile. Maltitol and maltitol syrups interact well with high-potency sweeteners such as aspartame and sucralose. “Since stevia extracts are natural sweeteners, choices are limited in the polyol group. The only natural polyol

crystalline erythritol C40 for its high tolerance level, or a combination of both depending on the desired results,” said Eric Shinsato, specialist staff technical service-sweetener solutions, Corn Products International. The Truvia brand tabletop sweetener includes stevia extracts and erythritol. Jungbunzlauer, based in Basel, Switzerland, offers Erylite stevia, which is a blend of Erylite (the company’s brand of erythritol) as the bulking agent and stevia plant extract as the high-intensity sweetener. It works as a 1:1 sugar replacement in foods and beverages. Other sugar-reduction applications Chocolate, icings and fruit fillings

U.S. supermarket sales of products promoted for less sugar
52 weeks ended Less sugar No sugar added Sugar-free June 11, 2011 $1,124,293,993 $4,911,309,687 $3,305,104,778 June 12, 2010 $1,260,186,894 $4,528,454,192 $3,254,325,807 June 13, 2009 $1,363,305,347 $4,247,544,999 $3,212,362,982

Source: The Nielsen Co.

is erythritol, and this works well to balance the profile.” Corn Products International offers Enliten stevia extracts, which are highintensity sweeteners. “Bulking agents that may be used with Enliten are Maltisweet CM40 crystalline maltitol, which is a polyol most similar to sucrose, Erysta
28 / August 9, 2011 Milling & Baking News

all are used in grain-based foods applications, and all offer possibilities for sugar reduction in the final product. Dr. Dies said the choice of polyol in applications such as fruit fillings, icings, caramels and chocolate depends on whether crystallinity is needed. “You need crystallinity in chocolate,

but it would be a defect in a fruit filling,” he said. “Other factors to consider are level of sweetness and viscosity. For chocolate, crystalline maltitol is recommended and often used in chocolates. For fruit fillings and caramels, maltitol syrups are usually chosen due to the level of sweetness and range of viscosity available. Icings or fillings can use maltitol syrups, and a crystalline polyol such as crystalline maltitol can be added to encourage some crystallization in an icing.” Xylitol may be used in sweet baked goods along with frostings and fillings as a 1-to-1 sugar replacement, according to Danisco. Xylitol masks bitter notes from high-intensity sweeteners and vitamins, and it has 40% fewer calories than sugar. Hygroscopicity is a critical consideration in sugar-free chocolate, Mr. Juandoo said. Maltitol or erythritol, both polyols with low hygroscopicity, may replace sugar. He added that in fruit fillings, maltitol syrups with varying amounts of sorbitol may contribute humectancy. “In grain-based foods, moistness is a desired characteristic,” he said. “For this application, polyols can contribute moistness or humectancy. Among the most commonly used polyols, sorbitol has the highest hygroscopicity followed by xylitol and isomalt. “In many instances, a combination of polyols can be used to achieve the desired finished product attributes. For example, maltitol can be combined with sorbitol to replace sucrose to create a cookie which will have a soft texture during its shelf life.” MBN
— Jeff Gelski
bakingbusiness.com / world-grain.com

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

Milling & Baking News - August 9, 2011

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