sign in sign up
<<
Home , Brazzein, Curculin, Isomalt, Lactitol, Maltitol, Mannitol

[Confections] July 2015

Sweet Sensations By Judie Bizzozero | Senior Editor

By R.J. Foster, Contributing Editor

For many, terms like “reduced-” or “sugar-free” do not go with the word “.” And yet, the confectionery industry is facing growing demand for treats that offer the people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of that will be appreciated by the even most discerning of confectionery critics.

SUGAR Also referred to as , sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not or alcohols. chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products.

Two very common and very similar monomeric polyols are and . Present in a variety of fruits and vegetables, both are derived from products of cornstarch . Sorbitol is made via of , which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when hydrogenation converts fructose into , for which the final product, mannitol, is named. Both are approximately 60 percent as sweet as sugar (); however, sorbitol brings 2.6 calories per gram—about 1/3 less than sugar—where mannitol delivers 1.6 calories per gram—about half that of sugar.

In addition to sweetening, sorbitol functions as a , providing moisture-stabilizing, texturizing and anti-crystallizing effects. It is also heat-stable and chemically unreactive, making it well-suited for an array of confectionery applications. Mannitol is non-hygroscopic, making it well-suited for use as a dusting agent for chewing gums. A high melting point (165°-169°C) makes mannitol a good choice for -flavored coatings for products as well.

While serving sizes for confections are typically small, overconsumption of sorbitol and mannitol can cause abdominal gas and discomfort, gastrointestinal distress and laxation. FDA regulations permit sorbitol and mannitol to be used in “at levels not to exceed good manufacturing practices (GMPs),” and require that any whose consumption would add 50 g (1-3/4 ounces) of sorbitol or 20 g (less than 3/4 of an ounce) of mannitol to a person’s diet must be labeled with the statement, “Excess consumption may have a effect.”

Erythritol is another monomeric with several unique characteristics. “Produced from a carbohydrate source like dextrose or sucrose via a natural fermentation process, it has no impact on the glycemic and insulinemic index,” said Ravi Nana, polyols technical service manager for Cargill, Minneapolis. www.naturalproductsinsider.com Page 1

[Confections] July 2015

He continued, “It has a clean, sweet taste profile similar to sucrose with a sweetness of about 65-to-70 percent [of sugar]. It has the highest digestive tolerance compared to other polyols, and is clinically shown to be superior to sorbitol and at reducing dental plaque and caries for better tooth protection in oral care.”

In addition to taste, Nana suggests offers many benefits to confectionery applications including a cooling effect, moisture management and dental health. “In , erythritol improves processability, texture (flexibility) and shelf life,” he said. “ In mint-flavored products, erythritol provides an enhanced and long-lasting cooling effect. Erythritol can be used in crystalline or powder form to provide high cooling effect in a sherbet filling in stamped hard , or in double or triple- layered hard candies. Compared to sugar-based formulas, erythritol-based lozenges require shorter drying time and improved shelf life.

“Erythritol is also the only polyol that allows a greater than 30-percent calorie reduction in chocolate. It allows for higher conching temperatures than most polyols, resulting in an enhanced development,” Nana continued., “Erythritol-based chocolate is non-hygroscopic, presents an excellent gloss, good snap and melting properties, and cooling effect, particularly for mint-flavored chocolate products. If desired, the cooling effect of erythritol can be masked by using mixtures with inulin, or .”

The last monomeric polyol, xylitol, delivers approximately the same sweetness as sugar with 2.4 calories per gram (about 1/3 less than sugar). Xylitol has the greatest cooling effect of all the sugar alcohols, a pronounced mint flavor, and the ability to improve oral health by reducing dental caries and inhibiting the growth of S. mutans, the primary bacterium associated with dental caries. A popular choice for sugar-free gums, mints and candies, it can be used alone or in combination with other sweeteners to create unique flavoring effects or improve formulation cost. Like sorbitol and mannitol, xylitol can have a laxative effect, which requires xylitol-containing foods to carry a warning.

Dimeric polyols include maltitol, and isomalt. Made from , and sucrose, respectively, each delivers a clean sweet taste with approximately 2 calories per gram. And while somewhat limited in usage by GRAS (generally recognized as safe) status, these unique bulk sweeteners are growing in popularity among confection manufacturers worldwide. Made by hydrogenating maltose, maltitol delivers a sugar-like taste with a negligible cooling effect (compared to other polyols). At 90 percent the sweetness of sugar, maltitol can be used as a 1:1 replacement for sugar to cut calories in half without the need for additional bulk. Low hygroscopicity, high melting point and thermal stability make maltitol uniquely suited for low-sugar chocolate coatings and confections.

While also delivering a sugar-like taste, lactitol’s sweetness is 40 percent as strong. This makes lactitol a good choice for replacing bulk in formulations that include high-potency sweeteners. Good stability and solubility allow lactitol use in a variety of confectionery products as well as sugar substitutes.

Sugar-like in appearance and taste, isomalt provides 45 to 65 percent the sweetness of sugar, depending on usage rate, with no cooling effect. Isomalt is made from sucrose using a two-step process that rearranges the glucose-fructose linkage and then adds oxygen to the fructose portion. The result is a single polyol consisting of two alcohols; gluco-mannitol and gluco-sorbitol.

www.naturalproductsinsider.com Page 2

[Confections] July 2015

Isomalt can be used to provide the volume and texture of sugar with no loss of sweetness through heating. It absorbs very little water, which helps reduce stickiness and improve shelf life. And with a slow dissolution rate, isomalt can enhance flavor transfer by creating a longer-lasting taste.

Polymeric sugar alcohols include combinations of polyols called hydrogenated hydrolysates (HSH), a reference to their originating from corn, potato or starch that is partially hydrolyzed at high temperature and pressure. HSHs are named for the predominant polyol present. Products with greater than 50 percent sorbitol are called sorbitol syrups, while those with 50 percent maltitol are called maltitol syrups or hydrogenated glucose syrups. Polyols with less than 50 percent of any single alcohol are referred to as polyglycitol syrups or the general term HSH. With 3 or less calories per gram, excellent humectancy and no crystallization, HSH offer synergies with high-potency sweeteners including a pleasant taste that can mask off-.

A BUNCH OF SWEETENERS WALK INTO A BAR…IT WAS INTENSE The term “high-intensity sweetener” has come to represent a variety of ingredients—both natural and artificial—that can be used to provide the sweetness consumers expect in confections. “They generally do not contribute to other functions provided by sugar, e.g., bulk, water management, crystallization control, etc.,” noted Mel Mann, director of flavor innovation at Wixon, St. Francis, Wisconsin. “For this, other ingredients are needed such as polydextrose, , sugar polyols, tagatose, etc. The choice among these will be governed by calorie control desired, water content, product texture/mouthfeel, and, of course, cost.”

One of the most familiar artificial sweeteners today is , better known to consumers by the brand name NutraSweet. A dipeptide composed of phenylalanine and aspartic acid, aspartame is considered to have a clean sweet taste similar to that of sucrose. “Although typically considered 200- times sweeter than sugar, in confections, it’s usually only considered 100 times,” Mann continued. “One benefit is it can be used alone as a sweetener in confections, usage level 150-300 ppm. Although heat labile, it can be used successfully in confections due to the low water activity and high viscosity, usually added toward end of processing to preserve content.” Another familiar artificial sweetener is acesulfame K (potassium). Derived from acetoacetic acid, it has a molecular structure similar to . “Although similar in sweetness to aspartame,” Mann suggested, “it is usually used in conjunction with aspartame in order to modify the taste, typically a 60:40 aspartame:acesulfame ratio. It is much more heat-stable than aspartame so can be added at the beginning of processing. Usage levels range from 200 to 300 mg/kg product.”

Formulating with either aspartame or acesulfame K will require the addition of bulking agents to make up mass from loss of sugar. Mann suggested isomalt, polydextrose or polyols. “A positive benefit is a synergistic sweetness when a blend of aspartame and acesulfame K is combined with polyols such as sorbitol, maltitol, mannitol, etc.”

Not to be outdone by technology, Mother Nature has, through the years, revealed a number of powerful sweeteners from an array of seemingly unlikely sources. , for example, were once thought to be too large to impart or affect sweetness. Today, there are four “sweet proteins” earning the interest of formulators.

www.naturalproductsinsider.com Page 3

[Confections] July 2015

Originally extracted from African serendipity berries, is a water-soluble compound with approximately 4 calories per gram, but at 1,500-times the sweetness of sugar. First isolated from miracle fruit (Synsepalum dulcificum), is a unique glycoprotein that does not provide sweetness, but does change how flavors are perceived. Extracted from Curculigo latifolia fruit, modifies taste perception like miraculin, while delivering sweetness 500-times that of sugar. West African Oubli fruit provides the smallest but most stable of the sweet proteins, . Able to withstand two hours at 98C (208F), in pHs from 2.5 to 8.0, brazzein is roughly 1,000-times sweeter than sugar. Its taste profile, however, is very similar to sugar with a lingering effect with virtually no aftertaste.

Despite their potential benefits and growing interest from formulators, only one sweet is approved for food use in the United States so far. The fruit of the West African katemfe plant yields a blend of low-molecular weight proteins called . “About 2,000-times sweeter than sugar, although with a slow onset of sweetness,” Mann said, “it’s recognized as FDA GRAS for use as a flavor modifier in chewing gum coatings to prolong the flavor of spearmint, peppermint and citrus flavors at typical use rates of 0.5 to 2 mg/kg product.”

“Derived from the bark of a South African hardwood shrub, monatin is an similar to tryptophan in structure that’s 1,400-times sweeter than sugar with a taste similar to sucrose with quick onset, clean sweetness and little aftertaste. It contributes zero calories and a natural sweetener claim.” While monatin offers an array of developmental opportunities, Mann noted, “This is an emerging sweetener, not approved for use as this time.”

Grown for centuries in China and Thailand, the flesh of the monk fruit, Siraitia grosvenorii or luo han guo, contains triterpene glycosides known as mogrosides, the most prominent of which is mogroside V. “Approximately 300-times sweeter than sucrose,” noted Mann, “it adds no additional flavors or aftertastes, is thermally, pH and enzymatically stable except with lower pH the sweetness level drops. It works well with to counter bitter aftertaste. Usage levels are around 0.01 to 0.05 percent of product; however, it needs bulking agents to replace bulk of sucrose.”

Perhaps the most familiar up-and-coming natural sweetener is stevia, which reached $110 million in food and beverage product use in 2013, and is projected to reach $275 million by 2017 (Mintel & Leatherhead Food Research). Stevia is a mix of extracts from the leaves of plants in the sunflower family. The extracts, steviol glycosides, vary in their degree of sweetness and flavor. According to Mann, the primary glycoside for sweetening, rebaudioside A (RebA), is 300- to 400-times sweeter than sucrose but has a bitter aftertaste.

“One tactic is mixing Reb A with sucrose (40 to 60 percent) to reduce sugar usage and modify the overall sweet taste to make it more acceptable.” Mann points out that while benefits of stevia include all-natural claims, low , high-solubility, heat-stability, pH-stability, long and lingering sweetness (good for sugarless gums and candies), use in confections remains low and acceptance slow due to formula issues and taste concerns. “Generally usage around 0.02 percent of Reb A is a good starting point, knowing other sweeteners will be required to modify the final flavor.”

www.naturalproductsinsider.com Page 4

[Confections] July 2015

Although recognized as a sweetening agent for decades, psicose is the newest player in the commercial sweeteners arena. Referred to as a “rare sugar” due to its scarcity in natural sources including jackfruits, raisins and figs, psicose looks and feels like sugar but is 70-percent as sweet and has only 0.2-calories per gram. Also known as allulose, psicose is a that can be manufactured on an industrial scale through enzymatic conversion of fructose to D-allulose. In addition to practically zero-calorie sweetening and sugar-like textural impact, allulose offers health benefits including improving resistance, increasing energy expenditure, and positively effecting hypoglycemic response and formation. Currently psicose is considered GRAS for an array of applications including chewing gums, hard and soft candies.

OLD DOGS, NEW TRICKS Surprisingly enough, interest in sweetening comes not just from new discoveries and developments, but from new perspectives on familiar ingredients as well. Mann suggested honey, about 25-percent (dry weight basis) sweeter than sucrose, is becoming popular in confections primarily due to being recognized as a natural sweetener by consumers and having the clean-label designation of simply “honey.” U.S. honey producers offer nearly 300 varietal forms (in general, the lighter the color, the milder the flavor), allowing candy makers to experiment with an array of unique flavors and flavor combinations for , and hard and soft candies.

Another new-twist on a time-honored ingredient is reduced-sugar . Produced from corn by enzymatic process, it has a similar sugar profile of 36DE corn syrup and approximately 40-percent sweetness compared to sucrose. “It is a reduced-sugar bulking agent with clean taste and better flavor control. And with similar viscosity as regular 43DE corn syrup, it can be used in most confectionery applications as a drop-in solution with a 1:1 replacement.” Nana said. “It also has a typical profile on a dry basis percentage: Dp1+Dp2 = 25% maximum, Dp3+Dp4 = 55% minimum, Dp3 – Dp12 = 65% minimum and Dp13+ = 10 maximum. It can be listed as corn syrup on the product label ingredient list.” Nana suggested reduced-sugar corn syrup can be used in fruit snacks, hard-boiled candies or gummies, or to replace 43DE corn syrup for a 25-percent reduction in sugars.

CONFECTION WITH CARE! Beyond replacing the bulk lost when reducing/replacing sugar, there are a few considerations Tara Levin, food scientist for David Michael & Co., Philadelphia, recommended formulators keep in mind. Variations in the onset/lag-time of sweetness can be addressed by blending high-potency sweeteners to tailor the final flavoring effect. Addition of caramel colors and flavors can recover flavor and color lost due to polyols not participating in Maillard reactions in applications such as caramel, fudge and toffee. Looking to gummies and jellies, Levin noted most other sweeteners will not make as firm a gel with pectin as sucrose, necessitating modifications such as increasing the amount of pectin, using a stronger pectin or using a pectin-gelatin combination.

R.J. Foster is a wordsmith with a bachelor’s degree in from the University of Wisconsin-Madison and more than 15 years of experience in the . He can be reached through his website, wordsmithingbyfoster.com.

www.naturalproductsinsider.com Page 5