Science of sweet: Formulators roll out new emulsion, texturizing and moisture retention properties in sweeteners

18 Jan 2021 --- Sweeteners are instrumental in a longer-term sugar reduction strategy, while hitting the benchmarks of naturality and functionality remains a strong focal point.

Speaking to FoodIngredientsFirst, industry’s leading formulators showcase a myriad of nature-derived high intensity sweeteners, which include wheat- and barley-based syrups, reduced-sugar glucose syrup and fermentation-based stevia extracts. 

Many of these solutions convey added benefits such as emulsion stability, texturizing or moisture retention.

Sugar reduction and elimination are key themes under Innova Market Insights’ Top Trend for F&B product development “Macronutrient Makeover,” which shows no signs of abating. 

Glucose-fructose syrup alternative with added functionalities
In the US, ADM recently introduced SweetRight Reduced Sugar Glucose Syrup (RSGS), which can replace traditional corn syrup (glucose-fructose syrup) in various applications without sacrificing functionality. 

Aspartame, acesulfame-K and sucralose all received negative purchase impact scores in Cargill’s analysis.The ingredient aids in bulking and binding reduced sugar formulations and delivers viscosity comparable to traditional corn syrups for ease in processing. It also can reduce sugar by over 30 percent when paired with other high-intensity sweeteners. 

“SweetRight RSGS is useful in ice creams with low levels of sugar as it provides emulsion stability, as well as freeze and thaw characteristics needed to maintain the structure and texture of frozen treats,” explains Sarah Diedrich, marketing director of sweetening solutions and fibers at ADM.

“Moreover, RSGS works well in bakery items as it can easily replace a portion of sugar or syrups in these applications while upholding moisture and consistent texture throughout the baked good’s shelf life.”

Combining liquid maltodextrin with added fiber
GrainSweet liquid maltodextrin works well in applications where standard glucose syrups are used, such as confections like jellies. 

For example, when combining liquid maltodextrin with dietary fiber, sugar can be reduced by 38 percent while adding 5.1 g of fiber per 100 g in the confection. This formulation change results in an increase to the jellies’ Nutri-Score.

“Formulators may find better results in combinations of sweetening ingredients, as well. For instance, RSGS combined with popular plant-based sweeteners like stevia builds functionality without overcomplicating the formulation and satisfies the clean-label trend,” Diedrich highlights.

ADM’s Outside Voice research shows that eight out of ten US consumers are engaged in sugar reduction.

“However, we find people are also allowing themselves some permissible indulgences for a sense of solace. Our research indicates that 50 percent of consumers’ eating occasions reflect some need for pleasure, comfort or to satisfy cravings,” says Diedrich.

Sweetening with wheat starch and barley malt
Proprietary research from Cargill suggests nearly two-thirds (64 percent) of European consumers say they are “extremely” or “very likely” to avoid foods with artificial ingredients. Aspartame, acesulfame-K and sucralose all received negative purchase impact scores in this analysis.

ADM’s SweetRight Reduced Sugar Glucose Syrup can replace traditional corn syrup in various applications without sacrificing functionality.The supplier has recently unveiled the SweetPure M wheat and barley malt syrup, which has a similar functionality to syrups high in maltose while conveying a more recognizable, label-friendly ingredient. 

“Obtained from the treatment of wheat starch with barley malt, SweetPure M is only mildly processed and meets the ISO natural definition definitions and technical criteria for food ingredients to be considered as natural,” details Philippe Chouvy, Cargill's business development manager for sweeteners in Europe.

“It has a pale-yellow color, is less transparent, less sweet and has a light bready, grainy taste. It can be a first step toward getting consumers accustomed with less sweet tasting products, and it is a perfect match for bakery and cereal applications.”

Fruit sugar and stevia
Cargill’s portfolio also comprises C✩TruSweet 01795, a 95 percent pure fructose syrup characterized by a naturally higher relative sweetness than sucrose. Classified as a “fruit sugar,” it delivers sweetness at lower usage levels, enabling a 30 percent sugar and calorie reduction. 

The supplier’s current stevia sweeteners product line comprises Truvia, which is made from stevia’s rebaudioside A molecule. Similar to Cargill’s ViaTech stevia extract, this solution can enable up to 70 percent of sugar reduction, in combination with erythritol. 

“The next development in our stevia innovation journey is EverSweet, currently available in the US. EverSweet offers the same sweetness that is found in the stevia leaf but is produced using the age-old process of fermentation,” explains Chouvy.

EverSweet will use significantly less land and water and emit significantly less CO2 than producing it by growing acres of stevia plants, he highlights.

Cargill is now targeting a launch of new isomalt and maltitol syrup blends, targeting high performance in sugar confectionery and pastilles. 

Debut of Bestevia Reb N
Expanding its toolbox of stevia-based rebaudiosides, SweeGen recently commercialized Bestevia Rebaudioside N (Reb N). The zero-calorie natural stevia molecule is produced through a patented bioconversion technology from the biotech company Conagen.

Expanding its toolbox of stevia-based rebaudiosides, SweeGen recently commercialized Bestevia Rebaudioside N (Reb N).The sensory profile of Bestevia Reb N makes it particularly functional in beverage formats, which is an application space that has already been exclusively licensed out. It has a taste profile closer to both full-calorie and high intensity sweeteners.

“The sweetest, best-tasting and highly sought-after rebaudiosides, like Rebs M, D and E, only exist in tiny quantities in the stevia leaf, thus making purification of them prohibitively expensive,” says Ana Arakelian, head of public relations and communications.

This announcement follows SweeGen’s previous commercializations of Bestevia Rebs B and I. The Bestevia portfolio comprises Rebs B, D, E, I and M.

Sweeteners emerge in niche categories
Guilin Layn Natural Ingredients Corp. (Layn) sees a new crop of sweeteners in niche categories such as flavored carbonated water, cocktail, yogurt, plant-based protein and sports and energy drinks. 

“We also find sugar alcohols combined with other sweeteners for sugar-free claims increasing – and also more requests on replacing artificial sweeteners such as sucralose,” notes Collette Kakuk, VP of global marketing at Layn.

“Natural sweeteners are known to have slow onset sweetness and lingering, long-lasting sweetness. Layn’s natural sweetener and natural botanical extract flavor solutions are an ideal fit for this challenge.”

“Layn’s stevia, monk fruit and botanical extracts made from sweet blackberry leaf, apple, citrus and green coffee bean bring faster onset, cut lingering and increase mouthfeel – which are particularly relevant for today’s beverage and dairy applications.”

Blending sweet n’ sour
Corbion has observed cases in which formulators have used alternative sweeteners in confectionery projects that required a touch of sourness. 

“We’re seeing alternative sweeteners like isomalt, stevia and similar sugar substitutes being used by our customers in conjunction with Corbion acid blends and buffered acids to enhance their confections sourness and stability,” comments Peter Losee, senior business development manager – savory preservation.

“While Corbion does not include sweeteners within our portfolio, our preservation solutions may be used in sweetened applications,” he notes. “Our preservation products, like our Verdad Vinegars and Natural Flavor ingredients, can meet the needs for ‘no sugar added’ or ‘sugar free’ applications.”

By Benjamin Ferrer