Description
Ingredients:
Maltitol, Dextrin, Polydextrose, Monk fruit extract
Specifications:
- White to off white powder.
Recommended dosage:
1:1 sugar replacement*; 1 part blend replaces 1 part sugar.
*Subject to final adjustment.
Application area:
Bakery
More information:
Sugar molecular weight is 342.3 g/mol.
Sugar sweetness is considered 1.00, as a reference.
Sugar cooling degree is -23 C.
Due to its molecular weight, it has several functions in processed foodstuff rather than just providing sweetness to them. In fact, sugar is effective on “colligative properties” of foodstuff.
Colligative properties are including:
- Vapor pressure lowering
- Boiling point elevation
- Freezing point depression
- Osmotic pressure elevation
- Water activity depression
To substitute sugar, the possible candidates are as follow:
- Sugar alcohols (polyols):
| Sweetness | Molecular weight, g/mol | Heat of Solution, C | |
| Erythritol | 0.6-0.7 | 122 | -192 |
| Isomalt | 0.5-0.6 | 344 | -39 |
| Lactitol | 0.4 | 344 | – 65 |
| Maltitol | 0.8-0.9 | 344.31 | -55 |
| Mannitol | 0.5-0.6 | 182 | -121 |
| Sorbitol | 0.5-0.6 | 182.17 | -110 |
| Xylitol | 1.0 | 152 | -153 |
- High intensity sweetener (HIS):
| Sweetness | Artificial/Natural | |
| Acesulfame K (Ace-k) | 200 | Artificial |
| Aspartame | 160-200 | Artificial |
| Cyclamate | 35-40 | Artificial |
| Saccharin | 300 – 500 | Artificial |
| Sucralose | 400-600 | Artificial |
| Thaumatine | 2000-3000 | Artificial |
| Advantame | 20000 | Artificial |
| Neotam | 8000-10000 | Artificial |
| Stevia | 100-150 | Natural |
| Glycyrrhizin | 50-100 | Natural |
| Monk Fruit | 200-300 | Natural |
Finding a single component to be properly substituted with sugar to be effective on colligative properties along with providing sugar pleasant sweetness and profile is somehow impossible.
HIS sweeteners present high degree of sweetness in comparison to sugar. Some of them also may have licorice-like lingering taste. Due to their low application dosage level, they lack providing required colligative properties. Therefore, they are not proper individual sugar replacer.
Polyols are laxative, and if their application dosage proceeds 10% in foodstuff they should be labelled “as laxative, if overused”. Their sweetness is lower than regular sugar except for xylitol. Due to their high cooling effect, restricted application dosage, lower sweetness, and in some cases, lower molecular weight than sucrose, polyols cannot be proper individual sugar substitute.
Therefore, the solution is “Sugar Replacement Solution”, which is composited of “POLYOL”, “HIS” and “BULKING AGENT”.
Bulking agents are dietary fibers to provide the bulking property, when sugar is reduced or removed in a foodstuff.
- Bulking agents:
| Resistant starch |
| Inulin |
| Oligofructose |
| Polydextrose |
Components roles in “Sugar Replacement Solution”:
- Polyols: bulking sweeteners providing required sweetness.
- HIS: to compensate the lack of polyols sweetness in application, due to polyols limited application dosage.
- Bulking agents: to provide the bulking property.
GMO status:
No GMO were used in the production.
No GMO labelling is required.
Pakaging:
25kg bag in a carton box / 15kg paper bags / 500kg big bags.
Storage:
Store under dry conditions at ambient temperature of 10-25˚C.
Keep away from strong light.
Shelf life:
24 Month(s)* after production date.
*In unopened package and stored under recommended storage conditions.
Brand owner:
SUREKA
Country:
Sweden