Food Scientist — Sweetening Systems
Dr. Ingrid Halvorsen
Works with how sweetness, bulk and browning behave when sucrose is partly or fully replaced, and how that changes the finished product.
Sugar reductionSweetening systemsPolyols
Insight layer
What's inside the sweet?
Sugar does more than taste sweet. It also fills volume, holds water and shapes texture. When it is reduced or replaced, other ingredients have to take over those jobs. This is what that looks like.
The system
Four jobs sugar normally does
Sweetening
What creates the sweet taste when sugar is reduced or replaced.
Structure & Fibre
What holds the product together and carries fibre.
Bulk
What replaces the physical volume that sugar normally provides.
Texture
What creates bite, chew, crispness or softness.
Fat phase
The fats that carry flavour, melt and gloss.
Mouthfeel
How the product feels and releases in the mouth.
Sureka explains. It does not score, rank or judge products.
Meet the expert
The people behind the know-how
Chocolate & Confectionery Technologist
Marc Devlieger
Explains how the fat phase, particle size and tempering create snap, gloss and melt in chocolate and coated formats.
ChocolateFat phaseTemperingMouthfeel
Food Application Specialist — Fibre & Texture
Sara Lindqvist
Works on fibre and bulking systems in bars, bakery and confectionery, and on the water activity and shelf life that follow from them.
FibreTextureBulkBakery application
Expert profiles are demonstration content for this MVP.
Library
Ingredients used across the range
Each ingredient opens a short explanation with an external reference