“Whenever you remove sugar from a syrup-type application you're going to lose a lot of solids and texture,” explains Gum Guru® Maureen Akins.
White Marsh, MD. (PRWEB) October 18, 2012
TIC Gums latest video addition to the series “Does This Have Gum In It” exams glazes and syrups traditionally sweetened with sugar. The video can be seen now at http://www.youtube.com/watch?v=sQMaH2cN-VU&feature=plcp.
While consumers say they are interested in reducing the amount of sugar in their diets, most are not willing to sacrifice their enjoyment of foods and beverages. Sugar obviously contributes a sweet flavor but less obvious yet key to enjoyment are the contributions sugar makes to the textural characteristics of the food, especially in bakery applications like syrups and glazes.
“Whenever you remove sugar from a syrup-type application you're going to lose a lot of solids which means a lower viscosity and most likely a reduction in favorable textural attributes like mouth coating and clearing, visual elasticity, and particulate suspension,” explains Gum Guru® Maureen Akins. “Replacing the textural attributes you lose when you remove sugar from the syrup is critical. If we just simply replace the viscosity, we'd only be halfway done. We have to go back to the full sugar version and compare those minute details that actually make the complete texture profile.” Developing new or reformulating existing products with low or no sugar is a way consumer demand for lower sugar content is met.
No Sugar? No Problem!
Reduced or no sugar products are a challenge for developers as consumers everywhere want to improve their nutrition and health. Knowledge about the benefits of reducing sugar are well known. But the willingness to move away from fully sugared products to low or no sugar is usually hindered as few want to give up the flavor and satisfactory eating/drinking experience associated with sugar, even with the knowledge that reducing sugar is a benefit. Replacing the sweetness of sugar with artificial sweeteners is relatively easy. But there are very important textural attributes associated with sugar that must also be replaced, as these affect the way food/beverages are experienced or perceived.
Stabilization in Low, No or Fully Sweetened Syrups
Sugar contributes to product stabilization by thickening, binding, or film-forming. This complex combination of texture and the influence on the perception of sweetness makes the reduction or elimination of sugar more challenging than simply dropping an artificial sweetener into a product in place of sugar. Ticaloid® Syrup SF1 is an example of the utility of gums and gum systems in so many food and beverages. Ticaloid Syrup SF1 can be used to replace that texture and suspend particulates in beverage syrup that very closely mimic full sugar in visual uniformity, mouth coating, palate clearing and overall appeal.
About TIC Gums
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.
In the latest episode of the popular “Does this have gum in it?” series, host Harold Nicoll talks with Maureen Akins about the benefits of using gums to replace or reduce sugar in bakery glazes and syrups.