Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

Petković, Marko

doi:10.5772/intechopen.82251

Cited by 7 publications

(3 citation statements)

References 36 publications

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“…Generally speaking, most polyols, including maltitol, have a few side effects when overeaten, such as laxative, gastrointestinal symptoms, bloating, diarrhoea and abdominal pain. Therefore, if any food product contains more than 10% added maltitol or other polyols, it must include the statement "excessive consumption may have laxative effects" [56].…”

Section: Applications In the Food Industry And Safetymentioning

confidence: 99%

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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Bulk sweetener maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine maltitol’s food safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.

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Section: Applications In the Food Industry And Safetymentioning

confidence: 99%

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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“…Recently, with the awareness of consumers to improve their health and well‐being, they attach to the use of functional foods containing bioactive substances and to the low‐calorie foods. In today's confectionery industry, studies have been carried out to reduce energy value and sugar content of processed foods and to create innovative technologies to improve product diversity (Korkach & Krusir, 2017; Petković, 2019).…”

Section: Introductionmentioning

confidence: 99%

Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly

Ünal

Arslan

2022

Food Processing Preservation

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In this study, 60% of the total sugar (sucrose and corn syrup) in pectin jellies was substituted by using single or various combinations of the bulking agents: isomalt, polydextrose, and inulin. Substitution with isomalt resulted in lower hardness and flexibility and lower moisture content; it ended up with an opaque and rough appearance on the outer surface, thus causing lower sensory acceptability and shorter storage stability than conventional product. Substitution of sugars with inulin was found to be successful in terms of lowering water activity, improving sensory characteristics, and supporting the prebiotic activity (B. clausii). Polydextrose was also successful, while bringing with the handicap of a softness perception in the jelly due to high hygroscopicity. Besides, it was the most effective bulking agent for growth of both the beneficial probiotic bacteria tested (Lactobacillus acidophilus and Bacillus clausii). The highest colony counts of L. acidophilus was found in Inulin+Polydextrose jelly (220 × 10 4 CFU/g); however, this synergistic effect of inulin and polydextrose was not observed for B. clausii. Substitution of sugars with only inulin gave the best results for taste, at the same time scored high for color and appearance. In relation to this, 90% of panelists preferred the inulin jelly as "I would definitely buy." The lowest energy values were achieved in jellies developed by the addition of polydextrose, inulin+polydextrose, and isomalt+polydextrose with 43.1% 39.9%, and 38.8% reductions in calorie, respectively, compared with the conventional product. The results demonstrated many aspects of the successful use of polydextrose and inulin alone or in combination as sugar substitutes in the production of pectin jelly. Practical applicationsThe awareness for the consumption of functional foods, which contain ingredients that provide additional health benefits beyond the basic nutritional requirements, is in increasing demand. In order to meet this demand of consumers, nutritious, functional, and alternative foods have started to take their place in the market. Confectionery products have an important place among these food groups. As a market that has consumers from all age groups apart from basic nutritional needs, the confectionery sector has a diverse product group and large consumer base in the world. Prebiotics are included in confectionery products in order to give mouthfeel, texture, functional attributes, and some act as bulking agent. We investigated the combined use of prebiotics such as polydextrose, inulin, and isomalt as bulking agents in soft pectin jellies, How to cite this article: Ünal, M. H., & Arslan, D. (2022). Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly.

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“…Studies have suggested an association between consumption of diets rich in sugars and fats, such as chocolates, with the occurrence of several degenerative diseases such as obesity and cardio-vascular diseases (Li et al, 2021;Verde et al, 2021). Several authors have developed low calorie chocolates using noncarbohydrate nutritive sweeteners, such as polyols (Petković, 2019), however, their usage is not free from health risks and hazards (Tandel, 2011). This requires urgent scientific attention and there is a need for development of chocolates which contain greater proportion of proteins (replacing fats and carbohydrates) and other healthful compounds to improve the nutritional perception of the product (Kaur et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Development of composite meat chocolate fortified with calcium and plant extracts

et al. 2021

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Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

Cited by 7 publications

References 36 publications

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly

Development of composite meat chocolate fortified with calcium and plant extracts

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