Bulking Agents for Sugar Polyols, novel sugars, polymeric and exploratory bulking agents

Michael Lindley, PhD LinTech

Within the food ingredients sector of our to that of sugar. While there remain some industry, there are a number of ingredient technical challenges — and there is still no jtargets that can only be described as “holy natural high-potency sweetener that deliv- grails.”These are ingredients that are capa- ers high-quality sweetness — sugar replace- ble of performing and delivering to foods ment in many food categories, particularly a range of functional properties that match beverages, can be accomplished successfully precisely the ideal physical characteristics with little sensory compromise demanded of that may be desired. Many of these holy consumers. grails have a nutritional dimension. Here Commercialization of olestra went some are some examples: way towards meeting the zero-calorie fat Dr. Michael Lindley is • A high-potency sweetener that is zero substitute requirements, but regulatory director of LinTech, a calorie and yet delivers the precise taste technical consultancy restrictions and other issues have limited character of sucrose; such an ingredient for new functional should also preferably comply with a nat- its potential to have a wider impact across ingredients. He has ural designation. the food industry. As a zero-calorie frying more than 30 years of • A zero-calorie fat substitute that does not oil, however, it fulfills most of the technical experience providing scientific and technical cause intestinal discomfort. demands on such a specialty ingredient. support to food com- • A bulk alternative to sucrose that deliv- Finally, many bulk alternatives to sucrose panies, focused on ers all the myriad functionalities of sugar, have been developed and commercialized, sugars high-potency but is zero calorie and has no potential sweeteners and bulk- to induce laxation. although they still fail to meet entirely the ing agents. The challenges associated with meeting range of technical demands of an ideal bulk these ingredient needs have stimulated sugar substitute. For example, the great many research programs within specialty majority of these bulk alternatives are not ingredient supplier companies, with vary- zero calorie, delivering some energy, and in ing degrees of success. all cases each ingredient fails to match com- Delivery of quality sweet taste without pletely the myriad functionalities of sucrose. the calories has largely been successful.With Nonetheless, the markets for these bulk five high-potency sweeteners permitted for alternatives to sugar are growing as food use it has become possible to formulate manufacturers learn how to formulate with products that deliver a sweet taste very close them to best advantage. Michael Lindley, PhD ➤

The Manufacturing Confectioner • October 2004 55