CH EM G R IT FO O D
Sugar alternatives – finding the sweet spot
The drive for healthier food with reduced sugar content continues to gain momentum and while there are now several sugar alternatives – both natural and synthetic – replacing sugar in baked goods and confectionery remains a bit of a challenge thanks to the fact that sugar does much more than just adding sweetness.
F
ood manufacturers continue to face mounting pressure to reduce the sugar content in food in order to curb the increased incidence
of obesity and diabetes. This includes the confectionery and bakery industry, which due to the nature of many of its products such as cakes, biscuits and other indulgent snacks, shoulders much of the criticism for the incidence of weightrelated health issues. The challenge for this, and other food producers, is that while consumers are conscious
preventing them from going stale as quickly as
of reducing sugar intake, they are not prepared to
baked goods made without sugar. Its moisture-
compromise the taste experience.
grabbing character also helps to delay gluten
When it comes to baked goods, however, sugar does more than just provide a sweet kick – sugar contributes not only to the taste of food items, but also to other factors including texture, bulk, mouthfeel, aroma and colour. It also helps to brown goods quickly and evenly
development and it helps with leavening of baked goods by providing a structure for gas expansion in the oven, promoting lift and rise in baked goods. Although there are several different sweetening options available, none taste or, more importantly, behave
because it caramelises
exactly like sugar.
when heated. It is
According to Margaret
hygroscopic and thus,
Carter Chemgrit, food
helps baked goods hold
product sales manager,
onto moisture, keeping
there are other issues to
them moist and tender,
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