BLC’s new total fat system targets 50% sugar reduction in confectionery coatings and fillings
13 May 2020 --- Confectionery players can now achieve 50 percent sugar reduction in final products without compromising on product taste following Bunge Loders Croklaan’s (BLC) latest creation Sweetolin. The edible specialty oils and fats giant is unveiling its patent-pending, first-of-its-kind total fat system with solutions in confectionery coatings and fillings applications. Pegged as a “breakthrough,” Global Marketing Director, Rafael Zegarra, explains how the innovation delivers guilt-free indulgence.
“The total fat system portfolio is based on BLC’s expertise in fat and lecithin processing technology which make it possible to process unique combinations to achieve the desired taste experience,” he tells FoodIngredientsFirst.
“It has an overall functionality to enhance the sugar perception in the final chocolate confectionery coating and pralines. This allows for the reduction of sugar content and helps overcome an undesirable taste profile i.e. any lingering aftertaste. It is the first innovation that targets sugar reduction through fat.”
As global food manufacturers look to formulate products with less sugar, a key challenge has been to offer an uncompromised tasting experience to consumers.
Confectionery players are having to keep up with developing policy regulations on food ingredients, therefore the need to innovate in this domain does not only follow consumer demand. “However, innovation has been slow,” says Zegarra. “Sweetolin will help confectionery manufacturers looking to urgently redefine their portfolio and strengthen their well-being offerings to adhere to both, market needs as well as industry demands,” adds. “With all of this in mind, Sweetolin is designed to integrate seamlessly into our customer’s ongoing innovation efforts.”
Oils and fats play an instrumental role in retaining the consumer’s taste experience in sugar-reduced products. Sweetolin is a total fat system that processes unique combinations of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product. The integrated formula of ingredients support each other in unlocking natural flavors for an optimal sweet taste experience.
Sweetolin allows the melting property of the final product to be optimized, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance.
BLC has a long history in fat and oil innovation being the company that invented Cocoa Butter Equivalents (CBEs), which are specialty fats that mimic the properties and functionality of cocoa butter in confectionery products.
Guided first and foremost by the goal to deliver a great tasting experience, Sweetolin is “truly cutting-edge,” according to the company, because it is the first innovation that targets sugar reduction through fat.
“In our collaboration with customers, we have learned that the foods and beverages category – confectionery customers in particular – are finding it challenging to tackle sugar content without compromising on overall tasting experience. Over the past years, we have been applying our fats and oils expertise to help our customers achieve better taste experience,” Zegarra continues.
“Through the application of our latest proprietary fats technology and expertise in combination with years of extensive research in sweetness modulation we have now found a revolutionary fats system portfolio that includes coatings and fillings applications that can reduce up to 50 percent sugar in the final confectionery product,” he details.
BLC has filed a patent application which will now follow through all required approval processes.
Losing the lingering aftertaste
The total fat system has an overall functionality to enhance the sugar perception in the final chocolate confectionery coating and pralines.
The fat has been subject to specific processing to enhance the functionality of the system, as a taste enhancer and as a carrier. It plays an important role in unlocking the other functional ingredients during consumption, Zegarra further explains.
“Therefore, fat does play an important role in releasing the sugar particles, as melting properties of the fat will also affect the sugar intensity perception. We have the expertise to optimize the fat system to improve the sweetness intensity.”
“That said, to achieve the highest sugar reduction possibilities in a product, we will need to work with customers on a total customized solution system in various fillings and coatings applications. First, one needs to understand the current product formulation and its sweetness as well as the customer’s targeted sweetness and indulgence. This will be followed by the development and testing phase in close collaboration with the customer, with our sensory expert panel advising on various aspects throughout,” he concludes.
Confectionery reformulation to keep pace with guilt-free trends
Sugar reduction is top of mind as consumers are increasingly looking for healthier choices with balanced nutritional profiles. A key priority for the industry is to formulate products that offer the same great taste and overall experience with less sugar.
The BLC launch – which claims “unprecedented levels of sugar reduction – comes at a time of heightened sugar reformulation within the chocolate and confectionery space.
Last September, in a push to expand its sugar reduction capabilities in chocolate, Cargill invested US$5 million in its Mouscron, Belgium facility to fund the development of a wide range of sugar replacers and the necessary dosing systems. These will allow Cargill to reduce sugar levels gradually, or up to 30 percent or higher. Last summer, Nestlé invented a 70 percent dark chocolate from cocoa fruit, with no added sugar and using leftover material from cocoa plants as a sweetening ingredient in what is also described at the time as a “breakthrough idea”.
By Gaynor Selby
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