[Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste 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 sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol 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 alcohol 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 sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named. Both are approximately 60 percent as sweet as sugar (sucrose); 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 humectant, 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 chocolate-flavored coatings for ice cream 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 food “at levels not to exceed good manufacturing practices (GMPs),” and require that any foods 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 laxative effect.” Erythritol is another monomeric polyol 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 xylitol at reducing dental plaque and caries for better tooth protection in oral care.” In addition to taste, Nana suggests erythritol offers many benefits to confectionery applications including a cooling effect, moisture management and dental health. “In chewing gum, 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 candies, 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 flavor 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, isomalt or maltitol.” 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, lactitol and isomalt. Made from maltose, lactose 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 disaccharide 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 starch hydrolysates (HSH), a reference to their originating from corn, potato or wheat 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-flavors. 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, isomaltose, 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 aspartame, 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