Sugar reduction

The challenge is to achieve true reduction (even total substitution) of simple sugars while preserving taste (especially sweetness) and texture given that sugar a bulking agent – has an important texture-generating role. Roquette offers different, highly complementary and tailor-made solutions to sugar substitution, SweetPearl®, the maltitol from Roquette, and, NUTRIOSE®, a consumer friendly and clean-label solution.

Partial sugars substitution with NUTRIOSE® soluble fibre: the way to preserve the taste and texture of your baked goods

Roquette’s NUTRIOSE® soluble fibre range is obtained from wheat or maize. Its use in baked goods is ideal since it is 100% soluble and has low viscosity. It also offers a very efficient way to reduce sugar levels because of the richness of its fibre content and its own low levels of simple sugars. NUTRIOSE® is probably also the soluble fibre with the best digestive tolerance on the market.

On top of that, both the taste and the colour (white) of NUTRIOSE® are completely neutral.  This makes it possible to exploit a full reduction of up to 30% of sugars while still creating a biscuit with an attractive taste. This has been demonstrated conclusively in a NUTRIOSE® digestive biscuit created in Roquette’s application labs. 

The recipe benefits additionally from NUTRIOSE®’s properties as a bulking agent, which further increase its sugar-reducing effect.

Labelling

Under EU labelling rules this all adds up to an attractive “sugar reduction” claim combined with a no less attractive “cereal soluble fibre” claim. This appeal is reinforced by NUTRIOSE®’s low calorie value and low GI (25). The beneficial impact of NUTRIOSE® on glycaemic response has been recently recognized by EFSA and the European commission.

Whether food producers want to be able to make a “sugar-reduced” claim or simply create an improved nutritional profile, NUTRIOSE® soluble fibre delivers the messages that can really make the difference.

Total sugar replacement with SweetPearl®: the way to premium taste, sweetness and texture

SweetPearl® is a bulk sweetener with the properties to deliver a premium taste. It is the only solution able to match almost perfectly the taste and texture of sucrose in baked goods enabling to target a very wide range of nutritional claims from “reduced in sugars” to “non-added sugars”, sugars free or more specific claims linked to the low Glycaemic response of SweetPearl.

Taste (sweetness)

SweetPearl® makes it possible to associate attractive claims like those above with premium quality products. Compare the organoleptic properties of sucrose, the traditional sweetener, with those of maltitol. Sensorial analysis of sucrose and SweetPearl® shows them to be very similar.  Since SweetPearl® maltitol’s properties are bake-stable, this means the taste of a finished baked product or of its fillings that incorporate SweetPearl® must also be similar. But sucrose in a biscuit (or in baked goods more generally) is not only about taste. As a crystallisable bulking agent its impact on texture is also highly significant.

Texture

Compare the physicochemical properties of SweetPearl® and sucrose: both are crystallisable di-saccharides and both have very similar properties. This means that their behaviour during the processing to finished product will also be very similar (recrystallization, viscosity, dissolution, etc.). This in turn results in an almost identical texture. For the purposes of European labelling, SweetPearl® can be identified as either a sweetener or a bulking agent. At the same time its wheat or maize source can also be usefully identified.

Calories

At 2.4 in the EU and 2.1 in the US, SweetPearl®’s calorie value is 40% less than that of sucrose.
This substantially lower calorie count, combined with a lower glycaemic index (29 v 60 for sucrose),  confirms the nutritional attraction of using SweetPearl® maltitol to reduce sugar content. For the consumer, the attraction of SweetPearl® is that it delivers the taste without the sugars. SweetPearl® offers total substitution of sugar in baked goods. 

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