Baking & Snack - July 2018 - 80

SUGAR REDUCTION

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Working closely with suppliers can
ensure bakers balance function and
taste effectively in reduced sugar desserts. Ms. Sargent said Corbion collaborates with bakers to tailor formulas
to specific application and consumer
needs. "While we do not specialize in
sugar substitutes, we offer a variety of
solutions to help bakery manufacturers maintain the flavor, texture, quality,
ease-of-handling and shelf-life stability
of their products," she said.
Chicory root fiber has proven to be
a useful tool when it comes to replacing some of the functions of sugar in
bakery applications. It offers bulk and
functionality without contributing to
the sugar line of the Nutrition Facts
Panel. "This allows for both sugar and
total calorie reduction compared to alternatives," Mr. Estal said.
Chicory root fiber contributes hu-

mectancy while being as sweet as 65%
of sucrose and containing 75% dietary
fiber. This has made it the center of
many of Sensus America's sugar reduction product launches. It also works
synergistically with HPS, masking any
aftertaste present from these sweeteners.
Cargill also employs its Oliggo-Fiber
chicory root fiber in conjunction with
Zerose erythritol and ViaTech stevia
to deliver sweetness, tenderness and
mouthfeel in baked goods. "In many
bakery applications, this trio of ingredients can successfully replace the
functionality of sugar, keep cost-of-use
in check and deliver on consumer preferences," Mr. Gilbert said.
To deliver the expected finished dessert with less sugar, bakers must put
together the right sugar reduction toolbox - a combination of both sweet flavor and bulking function.

Reduced sugar with the label in mind
With impending label changes regarding sugar and the clean
label trend going strong, how sugar reduction appears on the
label is important. Solutions that don't contribute to the "added
sugar" line in the new Nutrition Facts Panel and are recognizable or amplify nutrition are desirable.
"While we are dedicated to helping our customers stay
ahead of the latest demands and meet impending regulations,
we also believe it is important for them to consider their target
audiences and tailor their applications to meet the needs of
their end consumers," said Kathy Sargent, strategic innovation
director, Corbion.
Naturally derived sweeteners - stevia, monk fruit and allulose - and chicory root fiber provide nutrition and a cleaner
label. Chicory root fiber doesn't contribute to added sugars but
does provide soluble dietary fiber, a nutrient sorely lacking in
the American diet.
Carolina Innovative Food Ingredients (CIFI) developed its
sweet potato-based sweetener, Carolina Sweet, to create a
natural and clean label friendly sweetener. "Sweet potatoes
are so popular with consumers that their place in dessert
formulations was obvious to us," said Paul Verderber, vicepresident of sales, CIFI.
Carolina Sweet contributes a neutral sweetness to desserts,
offsetting the need for sugar from both a flavor and functional
standpoint, he said. The sweetener also imparts minerals and
nutritive content of sweet potatoes to the dessert - calcium,
magnesium, potassium, protein and vitamin A - in addition to
being recognized on the label.

http://www.ADM.com/sweeteningsolutions

Baking & Snack - July 2018

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