Sugar is present in our food either directly added or naturally present in other ingredients. For labelling purposes sugar is classified as mono or disaccharides distinguishing it from other carbohydrates.
It is universally accepted that the amount of sugar consumed should be reduced through sensible diets and by reducing the amount of sugar present in food. Replacement of the sugar, depending on the food or drink, should be possible through use of other carbohydrates or fibre ingredients and intense sweeteners.
Unfortunately, mono and disaccharides are functionally and organoleptically very important ingredients. They provide unique coating, textural and shelf life properties as well as a balanced sweetness profile.
Fortunately, there are a broad range of ingredient-based ‘solutions’ utilising existing or new ingredients which can provide the functionality and sweetness normally provided by mono and/or disaccharides.
Sugar Reduction – Ingredients and Technologies
Existing carbohydrate-based solutions:
Low-sugar glucose syrups, maltodextrins, high maltose syrups
Bulking agents (dietary fibres):
Inulin / fructo-oligosaccharides, polydextrose
Xylitol, Erythritol, Isomalt, Maltitol. Other polyols (sortbitol, glycerol)
Aspartame, Acesulfame K, Sucralose, Stevia
Others: neotame, neohesperidine DC, cyclamates and saccharin
FPDR – Sugar Reduction
There is no single solution or prescriptive list of formulations that will inform exactly how sugar reduction might be achieved. This very much depends on:
- The food or beverage application
- The final nutritional claim – low sugar, sugar free. other nutrients, energy
- Type of ingredients used – natural? No additives?
- How much are the qualities of the final product compromised?
- Have the product stability and shelf life been maintained?
FPDR has the experience to offer real solutions. Contact us, and we can assist you.