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More than one sugar
An important product development tool, sugar provides function as well as flavor. New developments are removing calories and even the sweetness for new formulation possibilities.
By Frances Katz, Senior Technical Editor | 06/26/2006
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Now Domino has provided a sugar — sucrose crystals — that aren’t sweet. The product, called Envision, is co-crystallized sugar with a flavor modifier that prevents the sweetness receptors in the mouth from registering sweetness. The form of this sugar product is microsized crystals, formed of about 97 percent sucrose plus a bit of a sweetness modifier, blended with a little (3 percent) maltodextrin to aid the crystallization process.
Envision’s crystals are not hygroscopic, and they are instantly soluble. It’s designed to be a texture modifier, and the suggestion is that it can replace fat. It’s recommended for use in candy bars, confections in general, and in baked foods.
Another version, Super Envision, with 8-10 times as much sweetness modifier, is recommended for use in cheeses and meats. The ingredient statement includes “artificial flavor,” which is the way the sweetness modifier is labeled.
These products are useful in formulating meat, cheese and salad dressings that require the fat replacing, texture-enhancing qualities of sugar but taste “wrong” when sweetness is added, says David Poust, sales manager for these new Domino products.
About the Author
Frances Katz was vice president of research for American Maize Products, a past editor of Food Processing and was director of publications for the Institute of Food Technologists.
NOTE TO PLANT OPSUsing different sugars can require the plant to take careful care about processing plus ambient temperatures and humidity. Different sugars (dextrose, sucrose, maltose, etc.) may look similar, but they caramelize (brown) at different temperatures. In high humidity areas, they may become sticky at different rates. Sugars should be kept in original packaging for as long as possible before they are added to other food products to protect them against stickiness. This also prevents them from picking up enough moisture to change the final product's moisture content. This is particularly important when using sugars in intermediate moisture products, when the addition of a fraction of a percent of moisture can affect shelf life.
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MORE ON THE WEBType the word “sugar” into the search engine at www.FoodProcessing.com and you get 246 results: 188 articles, 25 news stories, 14 products, one whitepaper and 18 other items. Search under “sweetener” and you get 103 more hits. For all your web research needs, start your search at www.FoodProcessing.com. The website www.scientificpsychic.com/fitness/carbohydrates.html offers lots of material further describing the sugars in this article.
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