technical considerations for sugar reduction - … · technical considerations for sugar reduction...
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Technical considerations
for sugar reduction
Rachel Gwinn, Product Development
Scientist, Campden BRI
Why reduce sugar?
• Government targets e.g. SACN report, sugar
tax
• Pressure from lobby groups & media
• Public health – obesity, dental caries
• Changing consumer demands
• Market opportunities
• Provision of safe and high quality products!
Options for replacement – high
potency sweeteners
• E.g. Aspartame, acesulfame K, sucralose,
steviol glycosides
• Sweeter than sugar, provide no/negligible
calories at levels used
• Sweetness not linear
• Consumer perception
• Limited applications & often only in no added
sugar / reduced energy products
• Warning labels (Aspartame)
Options for replacement – bulk,
low & no calorie sweeteners
• E.g. Polyols (erythritol, xylitol, etc.), inulin,
FOS, polyglycitol syrup
• Similar or less sweet than sugar (sucrose)
• Lower calorie content (polyols = 2.4 kcal/g
(erythritol = 0 kcal/g), inulin & FOS classed as
fibre = 2 kcal/g)
• Warning labels (polyols, laxative effect)
• Mouth cooling (some polyols)
• Limited applications for polyols
Options for reduction – other
sugars & nutritive sweeteners
• E.g. fructose (agave syrup, honey, fruit
juices are high in this)
• Similar calorie content (fructose = 4kcal/g)
but sweeter
• Potential for better consumer perception
• Flavour changes
• Not necessarily natural!
Considerations when selecting
sugar replacers
• Application – Browning?
– Is the product heated to elevated temperatures?
– Is viscosity / bulk required?
– Amount of sweetness required?
– Flavour profile?
• Market – Consumer attitudes?
– How much calorie reduction is required?
– Cost constraints?
– Health & wellness claims - dental
Challenges when using sugar
replacers
• Most are not natural products (sugar is ‘clean
label’)
• Sugar has many functions so more than one
material is required for its replacement
(ingredients list gets longer)
• Some have side effects / requirement for warning
statements
• Manufacturing costs may increase
• Product & texture are usually different
• Calorie content can sometimes increase
Sugar reduction in bakery
products
• Sugar generally added as sucrose and / or
glucose
• Challenge of removing bulk & reducing
calories (often fat reduction also required)
The role of sugar in bakery
products
• Flavour
• Bulking agent
• Stabilises and controls batter viscosity
• Influences the setting temperature
• Colour / flavour (caramelisation & Maillard
reaction)
• Humectant (preservation)
• Softens the texture
Sugar alternatives for bakery applications
Sugar property Possible low calorie replacer
material
Flavour Artificial sweeteners, fructose to
reduce sugars content? Polyols
Bulking agent FOS, Inulin, Polyols (sorbitol,
maltitol etc)
Stabilises and controls batter
viscosity
Hydrocolloids, e.g. Xanthan gum
Influences the setting temperature Salt
Colour/flavour – Caramelisation and
Maillard reaction
Reducing sugars
Humectant Glycerine, salt
Softens the texture Air, water, fat
Case study 1 – high ratio yellow cake • Example formulation
– Sugar, flour, egg, fat, water, glycerol, skimmed milk powder,
baking powder, emulsifier, salt
• Challenges – Maintaining flavour profile & appearance (colour, structure,
volume)
– Achieving sufficient calorie reduction (fat reduction may also
be required)
– Water activity
• Approaches to reduction – Remove / reduce sugar & fat and replace with bulk replacers
(e.g. gel system, FOS, inulin, polyol)
– Alterations to raising agents & baking profile may be
required
Quality grading results –
Reduced fat Sample External
appearance
Internal
appearance
Odour
Flavour
Texture /
Mouthfeel
Overall
quality
grade
Red. fat
control
5 5 5 5 5 5
Red. fat
20%
Inulin
6 4 5 5 6 4
Red. fat
30%
Inulin
6 5 5 6 5 5
Red. fat
40%
Inulin
6 5 5 5 5 5
Reduced calorie cakes – further
work
• High ratio cake with 30% of sucrose replaced with
inulin
– ↑ Baking powder, ↑ emulsifier
• Results
– Cake volume lost by partial replacement of sucrose can be
recovered by adding extra emulsifier or baking powder
– Inulin may cause the inside of the cake to brown, this can be
reduced with ↑ emulsifier
Case study 2 – filled biscuits (short
dough shell) • Example formulation
– Flour, fat, sugar, water, skimmed milk powder, salt,
raising agents (e.g. sodium bicarbonate & ammonium
bicarbonate)
• Challenges
– Maintaining flavour
– Maintaining visual properties (colour, shape, etc.)
– Maintaining texture
• Approaches to reduction
– Bulk sugar & fat replacers (polyols, inulin, FOS, etc.)
– Increase flavouring
Case study 2 – filled biscuits (filling)
• Example formulation
– Hard fat, sugar, skimmed milk powder, lecithin,
flavouring, colouring
• Challenges
– Maintaining texture
– Maintaining flavour
– Water activity
• Approaches to reduction
– Bulk sugar & fat replacers (polyols, inulin, FOS, etc.)
– Increase flavouring
Sample Appearance Odour Flavour Texture Overall
Control /
Control 6 6 6 6
5 (Satisfactory)
Control / Inulin 6 6 4 5
3 (Poor)
Control /
Maltitol 6 6 6 6
5 (Satisfactory)
30% S. Red. /
Control 7 6 6 7
6 (Fairly Good)
30% S. Red. /
Inulin 5 5 3 6
3 (Poor)
30% S. Red. /
Maltitol 6 5 5 6
5 (Satisfactory)
30% S. Red. +
10% F. Red. /
Control 5 6 7 7
5 (Satisfactory)
30% S. Red. +
10% F. Red. /
Inulin 5 6 3 6
3 (Poor)
30% S. Red. +
10% F. Red. /
Maltitol 6 6 5 6
5 (Satisfactory)
Sugar reduction in beverages
• Sugar in beverages may be…
– Added: e.g. granular sugar (sucrose), glucose fructose
syrup
– Naturally present in ingredients: e.g. fruit juice
• In soft drinks due to low pH sucrose inversion to
fructose & glucose increasing sweetness and
leading to changes in flavour profile
The role of sugar in beverages • Sweetness
– ‘Gold standard’ of flavour
• Flavour perception
– Enhancement / complementing of flavours
– Reduction in perception of acid flavour in soft drinks
– Moderation of ‘alcohol burn’ in some alcoholic beverages
• Texture (mouthfeel)
– Provides viscosity
• Stabilisation of clouds and pulps via viscosity
contribution
• Fermentation substrate in alcoholic beverages
• Preservation
Approaches for reduction/removal
Sugar property Possible low calorie replacer
material
Bulk Water, lower sugar alternatives?
Flavour (sweetness) High potency sweeteners, fructose,
flavouring, sweet taste modulators
Flavour (enhancement) Flavouring
Texture Gums, pectin's
• Stealth reduction – difficult with additive restrictions
• Replacement…
• Sweet taste modulators – bind sugar to sweet taste receptors
to enhance sweetness
• Masking agents – usually may be listed as natural flavourings
on ingredients declarations
Case study 1 – carbonated soft
drink
• Typical formulation
– Water, sugar, (fruit juice concentrate), colouring, acid,
(preservative), flavouring
• Challenges:
– Maintaining sweetness
– Maintaining flavour profile
• Approaches for reduction
– Remove / reduce added sugar and replace with high
potency sweeteners
– Remove / reduce sucrose with lower levels of fructose
Case study 2 – dairy based drink • Typical formulation
– Milk (skimmed / whole), fruit juice / puree, sugar, flavouring,
stabilisers, colouring
• Challenges:
– Maintaining sweetness & flavour
– Maintaining viscosity
– Sugars & energy from milk
• Approaches for reduction
– Remove / reduce added sugar
– Add high potency sweetener, adjust levels of thickener & flavouring
– Flavour optimisers
– Note: need to re-balance milk to sufficiently reduce
energy if using high potency sweeteners?
0.00%
10.00%
20.00%
30.00%
40.00%
50.00%
60.00%
70.00%
80.00%
90.00%
100.00%
Control 50% energy reduced 50% energy reduced + optimiser
Sweetener
Optimiser
Colouring
Thickeners (carageenan & xanthan)
Flavouring (banana)
Banana juice concentrate
Sugar
Skimmed milk
Semi-skimmed milk
Campden BRI trial – dairy based
drink (formulation)
Results
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
Continuous sweetness
Banana flavour
Pear drop flavour
Bitter aftertaste
Full sugar control
50% reduced energy (RA80)
50% reduced energy (RA80) + Optimiser
Summary
• Considerations for removal / reduction
– Role of sugar in product
– Regulatory constraints
– Simply removing sugar may not be enough
(fat reduction is sometimes also required)
• Toolbox approach
Rachel Gwinn
Product Development Scientist
Email: rachel.gwinn@campdenbri.co.uk
Project website:
https://www.campdenbri.co.uk/research/sw
eeteners-fat-replacers.php
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