Ingredients derived from beet sugar can help reduce sugar and maintain flavor.
Other nutrition-added solutions
Functional sugar replacers outside of fiber can also contribute more to the nutritional profile of a finished product than simply reducing the sugar.
Beneo offers two ingredients derived from beet sugar that help reduce sugar and maintain flavor and function but also carry some bonuses. Palatinose and isomalt both have a mild sugar-like sweetening profile from beets, which help them replace sucrose without having much of a flavor impact.
Palatinose is a fully digestible disaccharide-type carbohydrate composed of glucose and fructose.
“Due to its unique bonding of glucose and fructose, Palatinose is fully yet slowly digested and absorbed, providing balanced and sustained energy with a lower blood glucose rise and less insulin release,” Mr. Peters said. This prevents the sugar high and crash effect that can come with other sugars.
Isomalt effectively replaces the bulking effect of sugar in bakery formulations. This beet sugar polyol can provide partial sweetness without affecting the taste or texture. It has low hygroscopicity, which helps extend shelf life. In cookie fillings, it provides whipping volume and spreadability. In addition to these bulking, flavor and functional attributes, isomalt is only half the calories of sugar and has a low blood glucose response. This helps bakers reduce not only sugar on the label but also the calories.
