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March 2007 Ingredient Round-Up - Sweeteners

March 27, 2007
April's Ingredient Round-Up features sweeteners, including low-calorie, sugar-free, natural and powdered formulations and blends.

Maltitol scores 90 percent

As obesity and diabetes have increased in the U.S., so has the demand for more healthful alternatives in food and beverages. Maltidex maltitol offers food and beverage manufacturers a low-calorie, sugar-free alternative to sugar with 90 percent of the sweetness of sugar. You can directly substitute maltitol for sugar in products such as chocolates, desserts, gums and other confectionery. Maltidex allows you to create no-sugar or reduced-sugar products appealing to a wide range of consumers concerned with sugar reduction. It functions much like sucrose in terms of solubility and freeze-point depression, and it provides superb workability and functionality.

Cargill Sweetness Solutions; Minneapolis

Polydextrose, lactitol

Two new sweeteners can help food companies develop controlled-calorie snacks that appeal to weight-conscious consumers. Litesse polydextrose is a 1kcal/g specialty carbohydrate that offers a wide range of physiological and functional benefits. Lactitol is a reduced calorie sweetener derived from milk sugar that plays a versatile role in foods such as chocolate, ice cream and baked goods. Delicious formulations for cookies, cakes, wafers, beverages, chocolates and confections made with these products have reduced calories, fat and sugar and can be packaged in 100 calorie (or less) portable portions.

Danisco; New Century, Kan.

Just for yogurt

Yogurt Enrich has been launched as part of the vendor's Enrich ingredient solution platform. It allows for the formulation of low fat or fat-free, reduced-sugar yogurts, using Splenda sucralose to deliver the desired calorie and sugars reduction. It also is a source of prebiotic fiber and is formulated to work well with beneficial probiotic cultures. The solution set also can include selected vitamins and minerals plus a functional food starch for a smooth, creamy texture. Calcium salts give the final product sheen.

Tate & Lyle; Decatur, Ill.

Sweeten with raisins

Food developers can sweeten foods naturally with California raisins. Also natural preservatives, they help inhibit staleness and extend shelf life, which makes them an excellent choice for cereal and breakfast bars, snack foods, breads and many types of baked goods. Raisin paste and raisin juice concentrate can be used directly in formulations, offering humectancy and natural mold inhibition. The flavor does not interfere or compete with the desired flavor profiles, but rather may add well rounded, fresh notes.

California Raisin Marketing Board; Fresno, Calif.

Powdered natural sweeteners

Freeze-dried natural sweetener powders deliver the sweet flavor consumers are looking for with the added benefit of essential vitamins and minerals and the clean-label attributes natural and organic retailers demand for their shelves. Designed to reduce the production challenges associated with thick syrups and liquids, these free-flowing powders offer higher concentrations of sweetener solids and are especially suited for dry mix applications such as bakery mixes, marinades, topical seasonings and coatings.

Mastertaste; Teterboro, N.J.

Specialty sweetener blends

Easy-to-use, category-centric sweetener blends have been designed to lower caloric content in finished goods while maintaining flavor profiles. BakeSweet was created to reduce sugar/sucrose levels in cakes, cookies, bakery mixes, fillings and icings. GumSweet, designed for use in sugar free gums, offers a superior 300 S.E. sucrose flavor that aids in flavor enhancement and will help sweetness and flavor last longer. TwoSweet, a proprietary synergistic blend, offers excellent sucrose flavor for carbonated beverages, fruit drinks and powdered beverage mixes.

Univar USA; Redmond, Wash.

Better energy

Palatinose promises a long-lasting energy supply, which translates into better energy. This "wellness sweetener" is a low-glycemic, tooth-friendly carbohydrate that provides not only the sweetness of sugar but also, unlike regular sugars, a long-lasting energy supply that makes it a welcome ingredient in sports, wellness and energy drinks.

Palatinit GmbH; Mannheim, Germany

Study optimizes sweetener blends

Sucralose alone may have a lingering sweet aftertaste, but research demonstrates sucralose blends containing Sunett acesulfame potassium can shorten the duration of this lingering sweetness. Experience is necessary to find the right ratios for blending, but results include a sugar-like taste, improved sweetness stability and economy. Manufacturers can receive comprehensive advice from the vendor, which will enable them to individually optimize their sweetener system resulting in a sugar-like taste.

Nutrinova Inc.; Somerset, N.J.

Agave a natural sweetener

Safely sweeten coffee, cereal and just about anything with Organic Blue Agave. You can pour it over pancakes or mix it in with recipes. This new, natural, low glycemic sugar substitute is four times sweeter than table sugar and is safe for diabetics. This nectar contains no artificial fillers and is the only agave that has been tested in the U.S. by an FDA-recognized company to have a Glycemic Index of 27.

Volcanic Nectar-Global Goods; Highland, Utah

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