BENEO Shows Significant Process Optimisation With ISOMALT in Chewing Gum Centres

29 Jan 2013 --- Following intensive trials of BENEO’s ISOMALT in chewing gum centres, the BENEO-Technology Center has shown that it can successfully replace the commonly used polyol mannitol, offering confectionery producers an attractive commercial alternative, while maintaining the gum’s shape, chewability and texture.

--- The BENEO-Technology Center’s trials focused on the replacement of up to 5% mannitol, the common dosage used in chewing gum centres, with BENEO’s ISOMALT sugar replacer and monitored the results.  Due to its similar sensorial profile and technological properties, ISOMALT proved to be equivalent, if not superior, to mannitol in terms of the end product’s processability, product stability, as well as final taste and texture.  The trials also showed that no changes in the production process are necessary when replacing mannitol with ISOMALT. 

When ISOMALT is used instead of mannitol, results document that the starting firmness increases, providing a more stable chewing gum centre. With a more stable centre, the shape of the gum is maintained, avoiding deformation during the coating process. Additionally, by using ISOMALT in the chewing gum centre, conditioning times are reduced leading to optimised processing.   In the trials, ISOMALT was also shown to promote the long-term firmness of gum centres to the same extent as mannitol, while ensuring that chewability and texture are maintained.

BENEO’s long-standing expertise with ISOMALT in combination with the latest findings, offer manufacturers a commercially viable alternative. BENEO’s ISOMALT is the only sugar replacer that is derived from sugar beet and thus has a similar sweetening profile to sugar.  It is low hygroscopic and improves the shelf-life of chewing gum. In addition, its toothfriendly and low-glycaemic characteristics have been positively evaluated by EFSA.

Rudy Wouters, Vice President at BENEO-Technology Center comments: “Manufacturers are continuously looking for ways to improve efficiency and thanks to the results of the BENEO-Technology Center trials this is now possible in chewing gum centre production.  BENEO’s ISOMALT sugar replacer offers an attractive commercial solution, while maintaining the chewing gum centre’s shape, chewability and texture.  The feedback we are receiving from the existing and prospective clients shows that we are on the right track with these findings.” 

To contact our editorial team please email us at editorial@cnsmedia.com

Beneo GmbH

Collapse

Beneo offers naturally-sourced, functional ingredients derived from the chicory root, sugar beet, rice, and wheat, adding nutritional, technical and health benefits.

Our portfolio offers an opportunity to create all-natural, non-GMO or organic products that are non-cariogenic, gluten and lactose-free, fiber-enriched, fat and sugar reduced, easily digested, energy sustaining and calorie smart, as well as supportive of fat oxidation – all without compromising taste, texture or mouthfeel. Our ingredients can be used in applications like dairy, confectionery, bakery, cereals, soups & sauces, meat & vegetables, baby food, and beverages.

Formed by a merger of the companies Orafti, Palatinit and Remy in 2007, Beneo is a 100 percent subsidiary of the Südzucker Group and has over 100 years experience with functional ingredients.

Through a unique chain of expertise, including Beneo-Institute and Beneo-Technology Center, the company supports customers throughout the entire product development process: ranging from new product ideas and concept development based on consumer insights and market research to nutritional science by providing regulatory advice and facilitating the formulation of successful products.

 

Functional fibres: Orafti® inulin and oligofructose are prebiotic fibers extracted from the chicory root. These fibers do not only promote optimal intestinal functioning but also act as prebiotics that promotes the growth of ‘good’ bacteria (Inulin: EFSA claim on prebiotic wellbeing available). Both ingredients allow for an EFSA claim on blood sugar management as they support a lower rise in blood glucose levels and a lower insulin response.  

Functional carbohydrates: Palatinose™ or isomaltulose is a low-glycaemic and fully-digestible carbohydrate derived from the chicory root. What is special in comparison to other carbohydrates is that it releases its full carbohydrate energy (4kcal/g) more slowly and in a more balanced way (EFSA claim available). It improves fat oxidation during physical activity, leading to a sustained energy supply. Being acid stable, the food maintains its osmolality – an advantage, especially in sports beverages. In addition, it is a non-cariogenic ingredient.

Functional protein: Beneo’s Vital Wheat Gluten is a source of essential amino acids which the body cannot produce itself. Apart from their nutritious benefits, they improve the taste and texture of bakery goods, ready-to-eat meals, meat-based products, etc. Consequently, the sustainable sources of BeneoPro VWG have been allocated the IFS label, an acknowledged reference for high-quality ingredients.

Specialty rice ingredients: Beneo’s natural and organic rice ingredients include flours, starches, bran, syrups, proteins and concentrates. They help you respond to the growing demand for clean label, organic, gluten-free and hypoallergenic products. In addition, they improve mouthfeel, texture, crispness, crunchiness, shelf-life, and color of products.

Related Articles

Food Ingredients News

“Lighter formulation”: Fiber thrives amid fat, sugar and salt reduction strategies

15 Jan 2019 --- 2018 saw the introduction and expansion of regulatory pressures in the form of a sugar tax in the UK as the global obesity crisis worsens. In 2019, manufacturers and suppliers are expected to respond to these themes and seek to reduce overall levels of fat, sugar, salt and total calories in a clean and transparent way. The market has become so competitive that manufacturers need to keep their fingers on the consumer pulse. As a result, the notion of “lighter reformulation” has evolved alongside a renewed interest in fiber.

Food Ingredients News

Clean label dairy? Sugar and fat reduction in desserts, protein remains a key trend

12 Nov 2018 --- As health-minded consumers become ever-more sugar aware with their food and beverage choices, delivering indulgence without the guilt in dairy dessert products has become an increasing challenge. Consumers also want more from their products including fat reduction, but they still want the same great taste that they know and love. As with any product reformulation that involves cutting out sugar, the main challenge is to obtain a similar sweetness and body to that provided by sugar, while reducing its use.

Food Ingredients News

Clean expectations: 59 percent of consumers believe natural products to be “healthy”

28 Sep 2018 --- New research, commissioned by functional ingredients manufacturer BENEO, shows that consumers pay more attention to what is inside the products they are buying, than to either the product’s description or the brand name itself. This highlights the drive by consumers to make healthier choices and shows the continued importance of manufacturers offering cleaner label, product alternatives in their portfolios. The drive to all things natural continues unabated and when consumers were asked what characteristics they expected from a natural product, 59 percent expected a natural product “to be healthy” (54 percent Germany, 60 percent UK, 63 percent USA), 53 percent wanted it “to not be genetically modified” (50 percent UK, 50 percent US, 60 percent Germany) and 50 percent said it should “be a quality product” (46 percent Germany, 53 percent UK, 52 percent US).

Food Ingredients News

Snack attack: Better-for-you, healthy, spicy and savory NPD drivers

18 Sep 2018 --- More consumers frequently snack throughout the day. Salty snacks are competing not only with each other but also with a myriad of other categories as more food and drink products have become “snackable.” Also, busy lifestyles, concerns about long-term health and the desire to get health-boosting benefits from daily food and drinks have also affected the snack aisle.

Food Ingredients News

Sugar reduction in dairy: New techniques show promise, claim researchers

20 Aug 2018 --- Progress is being made in producing reduced-sugar ice cream, yogurt, and flavored milk that are more acceptable to consumers, say researchers in the Journal of Dairy Science. Dairy foods are popular among consumers, and sales gross more than US$125 billion per year (IDFA, 2017). With dairy product popularity comes new demands from consumers for healthier, low-calorie products that taste the same as their higher calorie counterparts.

More Articles