Sugar replacement in sweetened bakery goods

Abstract

Summary This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.

Comparison of high and low trans-fatty acid consumers: analyses of UK National Diet and Nutrition Surveys before and after product reformulation

“…It also excludes alcohol from energy intake, which may dilute findings. For each analysis, the following sociodemographic characteristics were compared for adults: (i) age, continuous and grouped (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49), 50-64 years); (ii) gender; (iii) qualifications (no qualifications; school certificates and other qualifications; higher education below degree; degree); (iv) in employment (i.e. economically active or in full-time education, yes/no); (v) gross income (split into five groups); (vi) social class (NDNS 2000/01 used the Registrar General's Standard Occupational Classification and NDNS 2010-2012 used the National Statistics Socio-economic Classification); (vii) region (Northern England; Midlands; London, East and South England; Scotland, Wales (and Northern Ireland for NDNS RP Years 3 and 4)); (viii) number of adults in household (aged over 16 years); (ix) child in household (yes/no); (x) marital status (single/never married; married and living together/cohabiting; separated/divorced/ widowed); (xi) White or non-White; (xii) ethnic group (White, Black or Black British, Asian or Asian British, Other group); and (xiii) longstanding illness or disability (yes/no).…”

Fiber enriched reduced sugar muffins made from iso-viscous batters

“…Sucrose reduction causes reduced batter viscosity which results in low product volume and poor cell structure (Manisha et al, 2012). Because of its technofunctional properties and the high proportion in most recipes replacement of sucrose is challenging when product characteristics should be similar to those of full sugar bakery products (Struck, Jaros, Brennan, & Rohm, 2014). As sugar substitutes need to replace all major functions of sucrose, the most promising approach is to use sweeteners with different sweetening intensity, and to combine them with bulking agents that act as structure building substances (e.g., inulin, polydextrose, dietary fiber) (Esteller, Amaral, & Lannes, 2004;Martínez-Cervera, Sanz, Salvador, & Fiszman, 2012;Riedel, B€ ohme, & Rohm, 2015;Zahn et al, 2013;Zoulias, Piknis, & Oreopoulou, 2000).…”

Influence of different types of sugars in physalis jellies

“…Within this context a demand has emerged for replacing the traditional white cane sugar by more natural and probably healthier sugars (Struck et al, 2014). The substitution of the type of sugar is associated with significant changes in texture, color, flavor and shelf life (Souza et al, 2013), so it is a challenge to find suitable replacements which result in satisfactory products (Riedel et al, 2015).…”