Baking & Snack - December 2021 - 52

It starts
in the
Field...
SUGAR REDUCTION
Stevia and monk fruit don't make up for the texture, bulk
and functionality that sugar brings, so other ingredients
are needed.
" For those properties, we often opt for Zerose erythritol,
a natural, zero-calorie bulk sweetener and naturally sourced
soluble fibers, " Mr. Christensen said. " Together, these ingredients
help deliver the mouthfeel consumers expect. In
many bakery applications, the combination of stevia, erythritol
and soluble fibers can successfully replace the functionality
of sugar, keep cost-of-use in check and deliver on
consumer preferences. "
Bringing the bulk
Chicory root fiber brings a slightly sweet and neutral
taste, dietary fiber and functionality to reduced-sugar
baked goods, said Brigitte Peters, technical sales support,
Sensus America.
" It's a bulk ingredient and can replace sugar one-to-one
without affecting the volume of the product. It works quite
the same as sugar. One of the concerns might be that it gives
some coloring, more than sugar, " she said. " However, adjustments
in the baking process can cover this. "
Chicory fibers work well with natural and high intensity
sweeteners, said Kyle Krause, product manager, functional
fibers and carbohydrates, North America, Beneo.
The company's chicory root fibers inulin and oligofructose
" are all natural, non-GMO and deliver on digestive
health and other benefits as associated with being a prebiotic.
As soluble fibers, they're easily used in many applications, "
he added.
Allulose is 70% as sweet as sugar but provides 90% fewer
calories, provides functionality and " is very similar to regular
sugar in chemical terms, " Dr. Yin said.
It is a rare sugar that occurs naturally in wheat and dried
fruits like jackfruit, figs and raisins, and does not contain
sugar alcohols, Ms. Diedrich said.
" While allulose is structurally similar to sugar, it's not
listed as an added sugar on product labels and has fewer
calories, " she added.
And it is a good choice to pair with high-intensity sweeteners,
said Casey McCormick, director of product development
at Sweegen.
" It's best to work in a creative building block approach by
starting with a clean high-intensity natural sweetener such
as new generation stevia Rebs M, D and E as the foundation
and build back the texture, bulk and mouthfeel into the
product, " he said.
Some products bring a variety of benefits. Bioneutra's
VitaFiber IMO and PLUS mask the aftertaste of natural
high-intensity sweeteners and reduce the need for extra
binders and taste modulators, said Sheri O'Brien, vice president,
sales and marketing at BioNeutra North America Inc.
Both are " plant-based sweeteners with sugar-like func

Baking & Snack - December 2021

Table of Contents for the Digital Edition of Baking & Snack - December 2021

Baking & Snack - December 2021 - Intro
Baking & Snack - December 2021 - 1
Baking & Snack - December 2021 - 2
Baking & Snack - December 2021 - 3
Baking & Snack - December 2021 - 4
Baking & Snack - December 2021 - 5
Baking & Snack - December 2021 - 6
Baking & Snack - December 2021 - 7
Baking & Snack - December 2021 - 8
Baking & Snack - December 2021 - 9
Baking & Snack - December 2021 - 10
Baking & Snack - December 2021 - 11
Baking & Snack - December 2021 - 12
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Baking & Snack - December 2021 - 18
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Baking & Snack - December 2021 - 20
Baking & Snack - December 2021 - 21
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Baking & Snack - December 2021 - 26
Baking & Snack - December 2021 - 27
Baking & Snack - December 2021 - 28
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Baking & Snack - December 2021 - 33
Baking & Snack - December 2021 - 34
Baking & Snack - December 2021 - 35
Baking & Snack - December 2021 - 36
Baking & Snack - December 2021 - 37
Baking & Snack - December 2021 - 38
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Baking & Snack - December 2021 - 40
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