The reduction of sugars in processed products is a global reality in the food industry around the world, as the search for a more balanced and healthy diet has become frequent among consumers. Reducing the amount of simple carbohydrates in formulations and still maintaining the sensorial characteristics of the product is a major challenge.. The manufacturers, then, continue to present increasingly innovative solutions to promote calorie reduction in food.
Sugars have two main functions in a formulation: add sweetness and body/texture. To reduce them or remove them completely, it is necessary to compensate these two properties with other molecules. We can then, divide the solutions for this substitution into two groups: sweetening agents and body agents.
The group of sweetening agents is made up of high-intensity sweeteners. Because they have a high sweetening power, These molecules replace all or almost all of the sweetness of sugar in small doses within the formulations.. Therefore, there is already a large caloric reduction in products. Some examples of these molecules are: sucralose, stevia, level, neotame, acessulfame, saccharin and aspartame. These list, stevia and thaumatin are the natural representatives, and that is why they have gained a place in products with this appeal. But other unnatural ones are also often used, as they have excellent applicability and vast knowledge about their safety,
sensory and processing characteristics.
Body agents are composed of low-intensity sweeteners and soluble fibers.. Low-intensity sweeteners have a sweetness equal to or slightly less than that of sucrose. (table sugar) and work by giving body to reduced products. They also present maximum application dosage, as they have laxative power from certain concentrations. The main representatives of this group are polyols: xylitol, maltitol, erythritol, isomaltitol, sorbitol, between others. Such molecules are found naturally in various fruits and vegetables., a fact that results in the industry's growing preference for these compounds.
Soluble fibers, can also be used as body agents in reduced products. In addition to helping to reduce, have other beneficial effects: prebiotic action, reduction in fat absorption, control of blood glucose and cholesterol levels and increase the feeling of satiety during meals. The main representatives of this group are: polydextrose, inulin, fructooligosaccharides (FOS), pectin, beta- glucanas, corn or wheat fibers and gums. Because they have several associated benefits, These fibers have been gaining ground in new developments.
The combination of molecules from the two groups described is considered ideal for the development of low-sugar products., since sweetness and body are essential characteristics that determine quality and acceptance by the consumer. Finding the perfect balance for each development is possible, and reducing the need for sugar use is already a reality for the vast majority of the market.
A Tovani Benzaquen, one of the main distributors of food and functional ingredients in South America, is always looking for innovations to improve health and provide well-being for everyone.
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