Sugar replacer

Another trend that is likely to affect the bakery business is the move to healthier food. This could lead to an increase in products based on wholemeal flour as well as products based on sugar replacers rather than sugar. Special sugar-free bakery products are currently made particularly for the benefit of diabetics. 

Inulin has no sweetness and possesses a bland taste. Physiologically, inulin behaves as a dietary fibre. At relatively high dose levels (15-40 g/day) it can have a prebiotic effect (i.e. it can selectively promote the growth of beneficial bacteria in the colon) and at high dose levels it may also have a laxative effect (Kolida el al., 2002). This is dependent on the specific composition of the product and the degree of polymerisation, which can vary. The caloric value for inulin is 1 kcal/g. Its use in soft drinks is as a fibre source, prebiotic and partial sugar replacer. 

Products are available in dry or syrup form. They have a lower sweetness than sucrose, RS = 0.3-0.6. The caloric value in the EU is 2 kcal/g. They are relatively hygroscopic and have good solubility. Use in soft drinks and juice products is as a sugar replacer, soluble fibre and prebiotic. 

It is currently used to improve mouthfeel and as a soluble fibre, prebiotic and partial sugar replacer in soft drinks. 

C (mPa.sec) Functionality in foods Fat replacement Fat replacement Sugar replacement... 

Baked goods and breads stability fiber and prebiotic Fiber and prebiotic moisture retention sugar replacement 2-15 2-25... 

Fruit preparations Sugar replacement synergy with sweeteners body and 2-10 5-50... 

Acidic hydrogen peroxide (formic acid/hydrogen chloride) Major sugar replacement product... 

Pectin, a waste product of the fruit juice industry, has many applications in the food ingredients sector. It forms gels in the presence of Ca ions and its solubility is determined by its molecular weight and degree of esterification as well as solution pH and temperature. Pectin can be incorporated into jams, jellies, low calorie foods as a fat or sugar replacer, and frozen foods [85]. Found in the cell wall of all plants, concentrations are higher in the fruits rather than the rest of the plant. Some fruits contain higher amounts of pectin than others for... 

Candy basic components (De La Canal, 1982) are sucrose and com syrup, which are obtained by partial hydrolysis of com starch. These components provide the sweet flavor, bulk, conservation properties and, jointly with water, the texture and optical properties of hard candies. Sugar alcohols are used as sugar replacers because of fheir lower hygroscopicity, less stickiness, and noncariogenicify, and fhey keep plasticizer properties required in sugar-free confectionary. 

Livesey, G. (2003) Flealth potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutr. Res. Rev., 16, 163-191. 

Production of isomalt. Although isomaltulose (Palatinose ) is a sugar replacer itself, most of the product is currently used as a precursor for the production of the sugar replacer isomalt. If isomaltulose (Palatinose ) is processed to isomalt by hydrogenation wet crystals from crystallization are directly used. 

Chicory inulin has 10% of the sweetness of sugar and is used as a fat and sugar replacement, fiber, and probiotic in dairy products, frozen desserts, fruit preparations, breads and baked goods, and dietetic products also as a fat replacement in table spreads, salad dressings, meat products, and fillings as a fiber and probiotic in breakfast cereals sugar replacement and fiber in chocolate also used to provide form stability, moisture retention, texture improvement, texture, crispness, and mouthfeel in diverse foods. ... 

Isolation of pectin from cell wall is achieved by breaking up the gel structure, usually stabilized by calcium cations, to solubilize large aggregates of pectin [95].Polysaccharide pectin found in plant cell walls is biodegradable [96]. Pectin has always been a natural constituent of human foods, its use is allowed in all countries of the world pectin is used in a number of foods as gelling agent, thickener, texturizer, emulsifier and stabilizer. In recent years pectin has been used as a fat or sugar replacer in low calorie foods [97]. 

---