Technical challenges to reducing sugar

- Last updated on GMT

Related tags: Sucralose, Sweeteners, Sugar substitute

Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.

Mary Quinlan explains that sugar is normally associated with sweetness, but it also affects physical and textural attributes that can affect the acceptance of the product.

In ice cream, for example, sugar affects the freezing point and reducing or replacing it with other sweeteners can affect how hard or soft the ice cream is.

In beverages, on the other hand, sugar mainly provides sweetness. This means it can be quite straightforwardly replaced by a high potency sweetener like sucralose.

In baked goods sugar contributes to colour, taste, texture and shelf life of the product – as well as providing sweetness. This means that formulators of reduced sugar products may look to use not only a high potency sweetener, but may use a combination with a bulk sweetener like polydextrose or a polyol.

Related news

Show more

Related products

show more

Free guidebook to proximate analysis of food

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

Less sugar, fuller fruity flavour

Less sugar, fuller fruity flavour

H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

Related suppliers

Follow us


View more