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Carst and Walker
Wayne-Morley

Four sugar reduction solutions

Food manufacturers could slash sugar content in products by applying four technologies to use sugar differently, according to Leatherhead Food Research’s head of ingredients and product innovation, Dr Wayne Morley (left).

These four approaches were: particle size reduction, nano spray drying of sugar on to foods, recrystallisation of dissolved sugar and using sugar-coated calcium carbonate particles, said Morley. He was speaking at the Sugar Reduction Summit organised by Smooth Events in London last month (July).

For example, he said smaller sugar particles had a bigger surface area, delivering greater sweetness, gram for gram, than standard sugar. Sweetness over time could be scored using groups of people working as sensory testers, he said.

Tests indicated that the method worked particularly well for chocolate, delivering added benefits, he said. For sugar particles ranging in size from 17 to 52 micrometres, the smallest particles rated most highly for creamy flavour and creamy texture, for example. “As you reduce sugar size in chocolate, creaminess increases.”

Products spray dried with nano-sized sugar particles were also sweeter than those containing the same amount of standard sugar, said Morley.

Another solution involved dissolving sucrose in solvents, such as alcohol, then recrystallising it, creating fine, web-like threads of sugar that augmented taste and texture…..

FoodManufacture.co.uk: Read the full article

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