Full enjoyment of beverages with no added sugar

Reducing the sugar content of beverages has become essential to keep up with growing need for healthier beverages. Roné Luttig from Savannah discusses some solutions to reducing sugar content in beverages with Tennille Aron.

Beverages without the use of added sugar have become increasingly popular due to their delicious and fruity flavours. Sugar-sweetened soft drinks, especially those that are fruit-based, are, however, still criticised for their sugar content and the associated various health risks.

The sugar content not only provides sweetness, but also plays a role in the texture of the beverage. The texture of the beverage and the mouthfeel are important factors for consumer satisfaction. Reduced sugar content inevitably results in a change in the multi-sensory perception and, above all, in the mouthfeel. The viscosity of the beverage decreases, and the product is perceived as thin and more watery.

How can we reduce the sugar content without sacrificing texture?

The loss of mouthfeel can be offset by the use of natural texturising ingredients e.g., pectin. Pectin causes the mouthfeel, fruitiness, the duration of flavour release and the ripeness to appear stronger than in the sugar-containing drink of the same viscosity. The smoothness of the beverage is similar to a sugar-containing drink. The freshness and the acidity peak are somewhat mitigated by the addition of pectin. With the same viscosity, the pleasant impression of the ripe fruit is intensified. Pectin has the unique property of providing long-term stability at a low pH.

From fruit to fruit

Pectin is a soluble fibre found naturally in fruits, especially apples and citrus fruits. It is the perfect ingredient for creating consumer-friendly products with natural appeal.

With functional pectins from APECX, Savannah helps you to solve your challenges and create the optimal mouthfeel in a beverage. •

Savannah Fine Chemicals – www.savannah.co.za