Milling & Baking News - November 3, 2020 - 22

Food Ingredient Solutions

might be a bigger challenge.
"For the cereal puff, we rely on starches,
fibers and nucleating agents such as corn
bran or leavening agents to fill this role,"
Mr. Rieschl said. "These ingredients, often in combination with modifications
to processing and potential die changes,
help maintain the direct expanded piece's
density and appearance."
In cereal coatings, companies may
replace sugar with a syrup but should
know there is a threshold.
"As you use more syrup and less sugar,
there's a point where the slurry coating
becomes too sticky, resulting in agglomeration or clumping after the cereal is
opened and closed," Mr. Rieschl said.
Zerose erythritol works well in a cereal
slurry coating and does not add sugar or
calories.
"Other dry ingredients that can assist
in reduced-sugar cereal coatings include
fibers, starches and maltodextrins, as
well as other polyols," he said. "However, these ingredients can sometimes
cause mouth drying or grittiness. Like
many reduced-sugar applications, it often requires a combination of ingredients,
working together in the right ratios, to
create a successful reduced-sugar cereal."
Bars have numerous sources of added
sugar, Mr. Shinsato said.
"So a systematic approach can realize a
reduction in sugar contributed by several
ingredients," he said. "Inclusions and
coatings, such as fruit and chocolate, can
be had in no-sugar-added versions."
The majority of the sugar contribution,
however, is in the binder syrup.
"It can be comprised of various sweeteners like glucose syrup, high-fructose
corn syrup, honey and sugar itself," Mr.
Shinsato said. "Replacement of these ingredients with non-sugar options (allulose, low-sugar syrups, soluble fibers and
hydrocolloids) has been proven to significantly reduce the amount of added sugars

Familiarity with Dietary Guidelines
50%

2010

40%
30%
20%
10%
0%

I know a lot
about them

I have heard of them,
I know a fair
but know very
amount about them
little about them

in bars. Again, polyols can be easily used.
Sweetness can be maintained with highpotency sweeteners like stevia."
Full-sugar syrups - whether from
corn, tapioca, agave or some other source
- provide the flavor and texture that
consumers enjoy in bars, Mr. Rieschl said.
"To reduce added sugars in these applications, they will need to be replaced
with low-sugar syrups (which could include a fiber-based syrup), dry ingredients or a combination of both," he said.
Bunge Loders Croklaan, a business of
St. Louis-based Bunge Ltd., offers Sweetolin that supports reductions of added
sugar in confectionery products, said
Mark Stavro, senior director of marketing
for Bunge Loders Croklaan.
"Sweetolin is a patent-pending total
fat system with solutions in confectionery coatings and fillings applications that
enables up to 50% sugar reduction in the
final product," he said.
Other DGAC findings
The DGAC report also suggested less
than 10% of total calories should come
from saturated fat, which is what the Dietary Guidelines for Americans 2015-2020
recommended. The DGAC report found

he US Department of Agriculture and the US Department of Health and Human Services update the Dietary Guidelines for Americans every five years. A Dietary Guidelines Advisory
Committee creates a scientific report each time before the Dietary Guidelines are published.
Here are some highlights from this year's DGAC report:
➠Americans overconsume total calories, saturated fats, sodium and added sugars in a typical diet.
➠ Intake of fruit, vegetables and whole grains are lower than current recommendations.
➠ Underconsumption of vitamin D, calcium, dietary fiber and potassium is of public health concern.
➠ Seafood intake, particularly intake of fish high in omega-3 fatty acids, during pregnancy
may be related to reduced risk of hypertensive disorders and preterm birth and better cognitive
development and language and communication development in children.
➠ Folic acid supplementation is associated with better maternal folate status during pregnancy. MBN
22 / November 3, 2020

Milling & Baking News

I have never
heard of them

Source: International Food Information Council

DGAC report: Americans need to eat more
fruit, vegetables, whole grains

2020

23% of the US population have saturated
fat intake below 10% of total calories.
Mr. Stavro said switching to shortenings from Bunge Loders Croklaan helps
lower saturated fat levels in pie crusts.
"Across our specialty and performance
palm shortening brands, SansTrans and
NH, and our specialty soy shortening
brand, Vream, we offer lower saturated
fat options that make flaky pie crusts that
taste great," he said.
A recently launched ingredient has been
shown to assist in reducing fat and added
sugars. Epogee, LLC, Indianapolis, now
offers an alternative fat called Epogee EPG
(esterified propoxylated glycerol) that reduces calories by as much as 45% without
compromising taste, texture or appearance.
EPG delivers 0.7 calories per gram,
compared to 9 calories for conventional
fat, because a propoxyl link in EPG resists
digestive enzyme action, which controls
caloric release through the key part of digestion while allowing later breakdown
in the environment. Since EPG is made
from fat, formulators do not need to compensate with additional sugar or artificial
sweeteners to improve the flavor.
The DGAC suggested what Americans
should consume more of, too. Underconsumption of vitamin D, calcium, dietary
fiber and potassium is of public health
concern, which also was stated in the Dietary Guidelines for Americans 2015-20.
"Overall, there's very little new here,"
said Patricia Williamson, PhD, principal
scientist, nutrition, scientific and regulatory
affairs for Cargill. "The nutrients of concern
remain saturated fats, sodium and added
sugars. For the baking industry, the challenge is finding ways to improve products
by reducing the nutrients of concern, while
at the same time, adding in more positives.
As one example, bakers might look to boost
the nutritional profile of their products by
fortifying with commonly under-consumed nutrients like dietary fiber, choline,
vitamins and minerals." MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

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

Milling & Baking News - November 3, 2020

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