Low-cal dairy fat replacer rolled out in Europe
maltitol syrup application targetted at European dairy makers
looking to cut the calories in their health-positioned product
range, notably fruit yoghurts.
C*Maltidex M 16311, a liquid maltitol syrup, can reduce the calorie count of dairy products by up to 40 per cent, depending on how much sucrose is replaced, claims the France-based polyol (sugar alcohol) manufacturer, now under the wing of US giant Cargill.
"C*Maltidex has the advantage of enhancing qualities already inherent in a product: with fruit yoghurt, the product can enhance fruitiness and increase the sweetness profile. This means additional sweeteners are not needed, reducing the calorific level," said the firm in a statement.
Maltitol, a sugar alcohol sweetener made by the hydrogenation of maltose obtained from starch, is widely used as an ingredient in sugar-free confectionery, baked goods and ice cream. And although it is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food.
"Traditionally, ingredients such as proteins and starches would be used to replace fat - but manufacturers try to avoid these ingredients as they can produce a heavy end product and aren't perceived to be healthy. Now C*Maltidex can be used to give a lighter, fresher, more healthy feel to reduced fat dairy products," said Michael vom Dorp application co-ordinator for dairy ice cream food processing, Europe.
Like other polyols, maltitol does not brown or caramelise as do sugars and its high sweetness allows it to be used without other sweeteners. The ingredient may also be useful to people with diabetes because it does not raise blood glucose or insulin levels.
According to Cerestar, when used in ice-cream, C*Maltidex has a freezing point depression factor comparable to sucrose (unlike fructose and sorbitol, which both tend to lower the FPDF). C*Maltidex also has a low glycaemic index, for use in products aimed at the health market.