Posts Tagged ‘sugar replacer’

Sugar reduction tops reformulation agenda as UK sugar tax beckons

March 10th, 2018
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In recent years, a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks. As EU sugar consumption figures reach nearly 32kg per person per year, sugar reduction has become the health trend under the spotlight. In fact, one month from today (April 6, 2018), the much-debated sugar tax will come into effect in the UK.

Public Health England and the Department of Health and Social Care (DHSC) have unveiled a new plan to help people cut excessive calories from their diets, as part of the government’s strategy to curb childhood and adult obesity. The health bodies are challenging the food industry to reduce calories in products consumed by families by 20 percent by 2024. You can read the full article about the plans on our sister website NutritionInsight today.
From April 6, 2018, a sugar tax will come into effect in the UK, with essentially two bands of products.
These are:
• A lower rate of 18 pence per liter for drinks with a total sugar content between 5-8g per 100ml.
• A higher rate of 24 pence per liter for drinks with total sugar more than 8g per 100ml.
Drinks with a sugar content lower than 5g per 100ml will not be subject to the levy.
The UK is not alone in taking this taxing route and Ireland will also introduce a similar scheme this April. Since 2010, various strategies have been employed around the world, with some success reported in Mexico, but other countries such as Denmark and Finland stopping it.
There is increasing pressure on manufacturers and brand owners from consumers and legislators to reduce the levels of sugar in all products, particularly soft drinks. However, while consumers want healthier foods with reduced sugar, they are unwilling to compromise on taste.
New consumer research from Kerry has indicated:
•    One in three European consumers are drinking less soft drinks than a year ago.
•    52 percent of consumers buy less soft drinks, because of their high sugar content.
•    60 percent of consumers are looking for more low-sugar drinks.
•    Not all consumers are satisfied with the existing offers, 30 percent associate “healthier drinks” with poorer taste.
While the beverage industry has responded to this demand by producing drinks with low and 0 percent sugar, research shows that 63 percent of consumers are worried about their health implications, with over half saying that they don’t like their taste.
Interestingly, a recent poll conducted in a live webinar hosted by FoodIngredientsFirst and presented by Kerry yesterday finds that 64 percent of the industry believes that reducing sugar in Sweet Confectionery & Bakery will be most challenging, despite ingredient innovation thriving in this area. This application area was followed by Beverages on 20 percent.
“The soft drinks market looks set for growth in 2018 and beyond, development and innovation will be driven by consumers’ changing flavor preferences, the trend to consume less alcohol and the introduction of a ‘sugar tax’ in many European markets,” John Kelly, Senior Marketing Manager, Beverage at Kerry Taste & Nutrition tells The World of Food Ingredients in an interview to appear in the March 2018 issue. “The introduction of the sugar tax across many European markets is having a significant effect on the soft drinks industry/ significant impact on soft – drink manufacturers. We have been working with customers over the past 18 months to accelerate the ‘better for you’ trend, which is dominating right now.”
Kelly stresses that sugar taxes are now a reality and the industry must respond by meeting consumer demand from both a price and a taste perspective while reducing sugar content. “Traditionally, high-intensity sweeteners have been used to reduce sugar, but many of these are now on consumer ‘no-no’ lists and have been red flagged by consumer advocates and bloggers. In addition to consumer perception, while returning perceived sweetness, they cannot deliver the lost functionality, taste and mouthfeel of sugar,” he notes. “This provides an opportunity for innovative food and beverage companies. How do we help our customers reduce sugar content, without sacrificing function or taste?”
“At Kerry, to address this issue, we have created a new product called TasteSense Sweet. The solution can not only reduce sugar content by up to 30 percent but can also build back the sweetness that is lost, when sugar is reduced, allowing consumers to enjoy the taste and mouthfeel that sugar delivers, without the negative labeling impact,” Kelly explains.

Further information about Kerry’s sugar reduction solutions can be found here.

Dean Francis, Chief Executive Officer of sweetener supplier Sweet Green Fields Co., Ltd. notes that everyone in the beverage business knows how the two trends of sugar reduction and clean label are changing the soft drink landscape. But not all people understand how the interactions between these two trends are impacting the industry.

“Direction from consumers and the legislative bodies make high level added sugars the top ‘public enemy.’ Non-nutritive sweeteners could be the cure for lowering the calories in soft drinks, but the sales of the two biggest diet cola have registered an over 5 percent decline in 2015. More and more consumers are putting artificial sweeteners in the list of ingredients to avoid. The top ten 2018 trends released by Innova Insights show, ‘Mindful choices’ and ‘Lighter enjoyment’ are playing a greater role in today’s soft drink space. No/low-cal, but naturally sweetened drinks will continue to be a rising category,” Francis says.

Sweet Green Fields partnering with Tate & Lyle offers a comprehensive range of stevia sweeteners that are extracted from the stevia leaf. Zero calorie and natural sourced makes stevia one of the most applied sweeteners in new beverage products launched globally because stevia addresses to both sugar reduction and clean label demands. SGF’s stevia products – Intesse and Optimizer Stevia – solve stevia’s intrinsic challenges: taste and cost. Respectively for high and medium sugar reduction, these two proprietary products lines deliver sweetness without bitterness or unpleasant aftertaste. The Optimizer Stevia portfolio reflects our commitment to lowering cost-in-use and helps clients save 20-30 percent of related costs when compared to regular high purity stevia sweetener RA97.

“The spreading sugar taxes and levies are a very strong force driving the global beverage manufacturers to reformulate their products with less added sugar. During the last two years, since UK tax proposals were published in March 2016, the sales of the market-leading soft drinks experienced more or less drops,” says Francis.
“We believe there will be more and deeper sugar reduction need when the sugar tax come into effect in April 2018. Beverage manufacturers have been working hard on identifying sugar alternatives that could help them formulate successful products with great taste and lower cost. Sweet Green Fields with Tate & Lyle have been proactively working with drink manufacturers on innovative stevia sweetening solutions, such as Intesse and Optimizer Stevia, in the efforts to transform the legislative pressure into a healthy positioning for the drinks,” he notes.
James Blunt, Senior Vice President and Interim General Manager, Stevia at Tate & Lyle says: “With the soft drinks levies being introduced in the UK, Ireland other European countries and the health and wellness trend continuing to affect purchasing decisions, sugar reduction in beverages will remain a key trend as we look into 2018 and beyond. Manufacturers will continue to manage their formulation challenges as they balance consumers’ demand for low sugar beverages that don’t compromise on taste.”
“Because high-potency sweeteners are significantly sweeter than sucrose, they are used at very low levels in formulations and only provide sweetness without the other functional attributes of sucrose. Manufacturers looking to effectively reduce sugar and calories in their formulations use other ingredients alongside the high-potency sweeteners to deliver the bulk and mouthfeel that sugar provides,” says Blunt.
“In beverages, for example, achieving the appropriate sweetness intensity and mouthfeel in low-/no-sugar beverages can be tricky. Ingredients like soluble fibers are also increasingly used to build back mouthfeel and body to a beverage, which is often missing from reduced sugar drinks. As a result, we’ve seen a growing interest among manufacturers seeking to incorporate fibers in drinks, both to reduce sugar but also respond to the trend for functional ingredients in beverages,” he concludes.
These three and many more interviews with suppliers regarding soft drinks trends and the effects of the sugar tax in the UK will appear in the March 2018 issue of The World of Food Ingredients.

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Raising the bar on sugar replacement, naturally.

June 17th, 2017
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Nowadays, sugar is a hot topic in the industry and consumer households. Sugar-rich foods have a way of slipping into our diet, very often in the shape of indulgent snacks or convenience foods. Consumers want the best of both worlds: great tasting and easily accessible foods that are better for them. Hence, the industry is set with the challenge to reconcile the snacking trend with the demand for better-for-you options. BENEO’s functional ingredients offer new ways to replace sugar and add nutritional as well as technical benefits to mindful foods that do not require any compromises on taste and texture.

Replacing sugar with functional ingredients can bring both technical and nutritional enhancements to bakery, cereal, dairy and many other applications. Our ingredients can be applied to obtain sugar-reduced foods with a great texture, natural sweetness and less calories.
Orafti® Inulin and Oligofructose are easily applicable and help reduce sugar levels to 30%. These chicory root fibres are an excellent alternative to sugar not only because of their bulking or texturizing properties, but also their relative sweetness compared to that of sucrose. On top, BENEO prebiotic fibres uniquely offer on-pack health claims for e.g. digestive health and blood sugar management.
BENEO’s Isomalt is the only nutritive sweetener derived exclusively from beet sugar, with a mild, sugar-like taste. Thanks to its low hygroscopicity, it is the ideal sugar substitute in a multitude of applications; e.g. in confections or dry and soft baked goods. When replacing sugar by Isomalt in biscuits, the dough will not be sticky and the biscuits will remain very crunchy.  Isomalt can also be used in combination with Orafti® fibres to replace sugar, bringing digestive wellness and on-pack labels as a bonus.

No added sugar claim with additional health benefits

The majority of consumers have faith in no added sugar messages on pack. The dairy segment showed in 2016 the sharpest increase in product launches with a “no added sugar” claim, but the bakery and cereal industries are catching up. Such claims can be accomplished with BENEO’s naturally sourced Isomalt, a stand-alone bulk sweetener that replaces sugar on a one to one weight scale.
Isomalt is already the number one sugar replacer in hard-boiled candies worldwide and it can easily be used as bulk sweetener in many other food products (e.g. fruit jams, cereals, bakery products,…) by means of swapping the total amount of sugars with Isomalt. On top of its low hygroscopicity, low calorie and texturizing properties, Isomalt allows for health claims on blood sugar management and dental health.

Meaningful sugar replacement, with slow-release sugar

Consumers are increasingly aware of the difference between good and bad carbs and in certain markets, they begin to respond to “low glycaemic” messages. Research shows that over half of European consumers agree that sugar releases its energy too quickly, and that they are looking for alternative options. BENEO’s Palatinose™ is a smart alternative sugar that is released slowly and in a more balanced way, allowing for lower blood sugar response and related on-pack health claims for blood glucose management. Next to improving blood sugar management, clinical study results also show that the gentle carbohydrate energy of Palatinose™ supports efforts towards weight management and sustained energy.
Palatinose™ is very low hygroscopic and is therefore ideal to use in powder mixes. When replacing part of the sugar by Palatinose™, the resulting bakery doughs become very manageable, even without any major changes in recipe or process. Palatinose™ offers a mild sweetness and enhances a nice brown crust appeal in baked goods.

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British flavour specialist develops ‘unprecedented’ sugar substitute

February 11th, 2017
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Flavour specialist Omega Ingredients has launched a ‘modern replacement for sugar’ that allows for both sweetness and ‘unprecedented’ mouthfeel.

?megaSweet is a completely natural new offering that ‘signals a new frontier for natural sweeteners’, the company said. It offers brand formulators and manufacturer a 50% reduction in sugar content with only a ‘minimal calorie contribution’, and can be used across a wide range of naturally sweetened foods and beverages.

“The calorie-free flavour system allows for genuine mouthfeel and the indulgent taste of sucrose with zero after-taste – a result that is impossible to achieve through the use of traditional sugar alternatives,” it added.

?megaSweet was developed by biochemist and Omega Ingredients co-founder Steve Pearce.

“Since the announcement of the sugar tax [in the UK], scheduled to come into play in March 2018, global brands have begun to search for ways of reducing the sugar content across their ranges,” said Pearce. “When you replace natural sugars with artificial sweeteners, you don’t just lose the sweetness, you also sacrifice mouthfeel, which often creates a bitter or even astringent aftertaste.

“All of these facts combined can lead to a drastically different product, which may be alien to consumers. That’s why we have designed ?megaSweet – to combat the challenges faced by the beverage industry ahead of the sugar tax.”

Ireland and South Africa are also waiting for sugar taxes to take effect, and the measure is being considered by governments across Europe and the world.

?megaSweet offers the opportunity for clean labelling with a ‘natural flavouring’ position. As well as delivering on mouthfeel, it can also be used to boost the flavour profile of the finished product and can be tailored to carry notes such as citrus, cola or any botanical blend.



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Sugar Reduction Should be Innovation Rather Than Policy Driven

December 6th, 2016
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Beneo says that replacing sugar with healthier alternatives has become a requirement from the consumer and heavy trends for better nutrition and reduced sugar intake should be driving the market, rather than government pushing for taxes and legislation to curb sugar consumption.

Christoph Boettger, who has recently been appointed as a board member, spoke with FoodIngredientsFirst during Hi Europe where he demonstrated Beneo’s sugar-reduced solutions and explained how the company continues to address sugar reduction to meet the demands of consumers.

“We are focusing very much on the replacement of sugar as we feel it’s a huge trend in the market, a requirement of the consumer. A large share of populations intend to cut sugar intake in their daily nutrition. And that’s why with our ingredients, we have been working on smart solutions to replace sucrose in many products of daily life,” he says.

Boettger presented samples of sugar-reduced products that benefit from a lower blood glucose effect using less or no sucrose and, as a result, contribute sustainably to weight management.

The range of samples on show at Hi Europe included a sugar reduced strawberry yogurt with Beneo’s chicory root fiber, oligofructose, which reduces the total sugar content of this fruit yogurt by at least 20 percent.

And a no added sugar milk chocolate containing BENEO’s sugar replacer ISOMALT and chicory root fiber inulin, the sugar content could be reduced by more than two thirds. At the same time, it conveys the same taste as the full-sugar equivalent. In addition, a low glycaemic non-carbonated isotonic drink including Beneo’s next generation sugar, Palatinose. This orange-flavored sports beverage contains 30 percent less high glycaemic sugars and can carry a “low glycemic” claim.

“When we are replacing sugar it is important for us that we are also reducing the load of high glycemic carbohydrates in the product which is done often in consumer products where for example starch is replacing the sugar which is taken out.” Boettger adds.

“But with starch being a high glycemic you still have a high impact on the blood sugar level meaning a fast increase to a higher level, which then also leads to a respective injury limit response.”

“For a healthier lifestyle this should be reduced because this type of strong fluctuation of the blood sugar level enhances obesity and cardiovascular diseases.”

As sugar taxes resonate around the world, Beneo is pushing for more consumer choice rather than enforced legislation from governments.

“We are glad that we can provide solutions to everybody that wants to reduce sugar consumption, who wants to replace sugars. I think the choice should always be given to the consumer to go for the solution he intends to have. With the examples we have, we can give this choice to the customer so that he can decide himself without regulation from the outside which is forcing him in a certain direction.

“For us what is much more important is that the sugar is not only replaced but that it’s replaced with a healthy alternative which our ingredients can provide.”

Beneo is committed to sustainable farming, enabling the company to develop high quality ingredients derived from chicory root and beet sugar and its dedication to the conscious sourcing of rice and wheat also supports biodiversity, reducing water pollution and soil erosion. The company’s continuous investment in state-of-the-art factories ensures high-level energy efficiency and it has a strong focus on corporate social responsibility.

Beneo also cites how it invests heavily in research and development, with a budget six times higher than the European food industry average.

Watch the full interview here.



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BENEO Presents Sugar Replacement Solutions at HiE 2016

September 10th, 2016
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Beneo will be showcasing a variety of sugar replacement solutions at this year’s Health Ingredients Europe (HiE) exhibition, November 29 – December 1, taking place in Frankfurt. The new ingredients are focusing on the physiological effects of sugar replacement and the importance of looking “beyond the label”.


Company data shows that more than 70% of European consumers try to cut their sugar intake, while 58% of them do so because they want to control their weight. Solutions with less sugar are a major focus for many food and drink producers at present. However, the current discussion about sugar reduction often ignores the fact that blood sugar management plays a key role in weight management. At HiE 2016, BENEO will demonstrate how its naturally-sourced chicory fibers and functional carbohydrates can replace commonly known sugars and maltodextrin, while also lowering blood glucose responses and providing a natural taste with a mild sweetness that consumers are looking for.

Replacing sugar brings with it a range of technical challenges, as sugar is regarded as a “gold standard” in formulations due to its body, texture and taste. Anke Sentko, vice president regulatory affairs and nutrition communication says: “Sugar replacement needs to go hand in hand with lower blood sugar levels. Only then it (sugar replacement) provides the benefit consumers and health professionals are hoping for.

Lower levels of the regulating hormone, insulin, are beneficial for weight management and blood glucose management and this can be achieved with lower blood sugar levels. Replacing sugars with high glycemic ingredients doesn’t help consumers in their efforts, as high glycemic diets can lead to the onset of type II diabetes and obesity”.

Source: World Bakers


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Ingredient Technology: Sweeteners, they come naturally

January 23rd, 2016
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With consumers growing increasingly worried about the potential detriments of eating too much sugar, the hunt is on for the best alternatives.

According to the NPD Group, sugar is now the top item consumers try to avoid in their diets. It edged out fat, the reigning champ since 2004, for the top spot in 2014 for the first time — 65 percent of adults want to cut down on sugar, compared to a close 63 percent for fat.

Consumer attitudes can be seen reflected in the increase of case shipments of sugar substitutes from major food distributors to restaurants and other foodservice outlets. Case shipments of bulk sugar substitutes to foodservice outlets increased by 22 percent in the year ending August 2015, according to NPD’s monthly tracking service SupplyTrack. Shipments of stevia increased by 11 percent, charting a greater increase than any other sugar substitute.

But just reducing sugar isn’t the only concern. As the sweeteners segment continues to grow, so does the sophistication when it comes to finding suitable replacements for sugar.

“Although we know sugars and calorie reduction are important to some consumers, that doesn’t change the fact that taste is king,” says Sanjiv Avashia; principal scientist; Bakery, Snacks and Confectionery; Tate & Lyle. “The 2015 IFIC Food and Health Survey tells us that taste continues to be the top factor impacting consumers’ purchases. Therefore, manufacturers need a sweetening tool kit that meets consumer demand for the best of both worlds — reduced sugars and calories and great taste.”

Enter Tate & Lyle’s Dolcia Prima allulose. Introduced early 2014, it’s a low-calorie sugar that retains the taste and functional attributes of table sugar, but with 90 percent fewer calories. These attributes mean it can be used to partially replace table sugar in applications like gummies, fruit chews, and chewy caramels. It can even be used in confectionery fillings and toppings.

And while Dolcia Prima allulose can work on its own to reduce calories, it can also be paired with high-potency sweeteners like stevia to reduce sugar. Dolcia Prima allulose is synergistic, says Avashia, when integrated with Tate & Lyle’s zero-calorie Tasteva stevia sweetener.

“We’ve used Dolcia Prima allulose and Tasteva stevia sweetener in gummy candies as partial replacement of sucrose and corn syrup,” says Avashia. “Dolcia Prima can partially replace sucrose and a traditional 43 DE corn syrup in gummy candy in order to achieve a reduction in calories while maintaining chewy and elastic texture with excellent clarity.”

All this without any significant changes in the processing and handling of those gummy candies.

In Japan, the Matsutani Chemical Industry Co. is also working to bring allulose to the market. Astraea allulose is the result of decades of research by Kagawa University professor Ken Izumori.

The search for micro-organisms that function in a unique way began in the 1970s, says Yuma Tani, R&D deputy manager, Matsutani. In 1994, he found an enzyme that converted from fructose to allulose. The process involves an enzyme called “D-allulose-3-epimerase” making the conversion from one monosaccharide to another.

Speaking of monosaccharides, that’s what table sugar is made of. It’s a combination of two most people are familiar with: glucose and fructose.

“Glucose is the only energy source that the human brain can utilize, and we need it in our lives. The real issue, however, is that we occasionally overconsume the monosaccharide,” says Tani. “Because of its zero-calorie content, allulose will help to maintain calorie intake and blood glucose control.”

Astraeaallulose is characterized as a “rare sugar” — one of about 50 that occur in nature. It carries 0.2 K/cal per g. and provides a sugary flavor with no aftertaste. According to the FDA Specific Requirements for Nutrient Content Claims, Astraea can be labeled a zero-calorie sweetener, making it the first natural sweetener of its kind.

“Unlike high intensity sweeteners, Astraea allulose has bulking, browning and sweetening properties just like sugar, but it is a zero-calorie alternative,” says Tani. “As a result, it maintains the healthy consumption of food intake.”

But, of course, there are tried-and-true sugar alternatives.

Honey is a natural, incredibly diverse ingredient that has positioned itself as a go-to sweetener among artisan confectioners and large-scale candy producers, says Catherine Barry, director of marketing, National Honey Board.

In the United States alone, there are more than 300 varieties of honey, with unique flavor profiles that work with both delicate candies and richer treats.

“Many confectioners are finding value in honey’s indulgence and depth of flavor, capitalizing on the taste and mouthfeel that honey contributes to a range of candies,” says Barry. “For more delicate candies, a confectioner may use clover or orange blossom honey. For a more rich, indulgent treat, they may use a darker honey such as buckwheat.”

Not only is does honey provide diverse options for confectioners, it’s also highly marketable. Popular honey iconography, such as honeycomb, bees and the honey dipper, are used as key marketing tools across the food and beverage industry, says Barry.

And the ingredient is certainly worthy of its good reputation. It’s a natural source of energy as well, with 17 grams of carbohydrates per tablespoon, making it a perfect ingredient for bars and candies that target endurance athletes and the energy market.

So it seems the alternatives are there, especially at a time when manufacturers are looking to both maintain delicious flavors and expand on their sugar free offerings.

But whether confectioners choose timeless classics like honey or newer innovations like allulose, it seems like natural is the way to go.

Source: Candy Industry


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A new sugar replacer wants to revolutionize breakfast and bakery

November 7th, 2015
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A new sugar displacement product from British owned clean label ingredient specialist Ulrick & Short, named Elemis, enables manufacturers to reduce sugar by up to 30 percent in cereals, snack bars, cakes and muffins – amongst other products – with no effect on product quality.

Replacing sweetness is relatively straightforward with the use of artificial sweeteners and natural sugar substitutes, but replicating the functionality of sugar has always been more challenging.

Consumers are without doubt looking for reduced sugar options in their staple meals, and breakfast cereals have taken a PR battering recently for generally high sugar content, even in lines purporting to be ‘healthy’. Volume sales for the top cereal brands are up by 1.6 percent over the past year but value is down 3.4 percent – meaning that the products have only retained their sales by cutting prices or offering promotions on a regular basis.1

One of the few exceptions to this trend is one of the leading household name ‘diet’ cereals which was responsible for its parent brand’s biggest RTE (ready to eat) loss during 2014/15. The line has since been overhauled, including the addition of a new reduced-sugar product fortified with vitamins and minerals – and already that product’s value sales are up.

The bakery market in the UK alone is predicted to grow by nine percent by 20202. Given the choice, consumers will select products perceived to be lower in sugar as long as they can be confident that the eating experience will be unaffected. That’s where Elemis comes in.

Ulrick & Short Director Adrian Short explained: “Not too long ago it was fat that was seen as the healthy eater’s nemesis, now it’s the turn of sugar. Here at Ulrick & Short we have always tried to stay ahead of the trends, developing replacement clean label ingredients that manufacturers can be confident will exactly replicate the intended taste and functionality within their products.

“Breakfast on the go is booming, up 13 percent over the last year, and bakery manufacturers are always looking for the latest development that will give them the edge in a crowded marketplace. Elemis is the perfect solution for any number of cereal or bakery based products, from snack bars to buns – and even those with fillings. We’re predicting big changes in these sectors and we’re confident our ingredients will play a key part in the revolution.”

Source: World Bakers



Honey powder proves shelf life booster in bread, study

September 24th, 2010
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Honey powder could potentially be used as a dough improver, and may also act as a sugar replacer in bread, according to new research from China.

The authors of the study, published in the journal Food Research International, said that the addition of honey powder at a level of 5 to 10 per cent improved the baking quality by retarding staling and increasing shelf life.

“Because fructose in honey powder tends to absorb more moisture than sugar, the incorporation of honey powder resulted in higher retention of moisture in bread crumbs, thereby retardating staling and extending the shelf life,” they found.

The researchers also concluded that the ingredient had a desirable effect on the colour development of crust and crumb. “When honey powder was incorporated into the bread, the products had higher volume, softer crumb, and yellower colour,” found the authors, based at Jiangnan University.

The study

Bread samples were prepared using a straight dough method with slight modification.

The authors said the control consisted of 500 g flour, 240 g water, 90 g sugar, 40 g butter oil substitute, 20 g milk powder, 6 g dry baker’s yeast, 6 g bread improver 5 g fine salt, and one egg (total about 50 g).

For the fifteen bread samples containing honey powder, the dough formulation was identical with that of the control bread except for the fact that the sugar was replaced by the honey.

The authors explained that flour, fine sugar, honey powder, milk powder were uniformly mixed in a stirrer using a dough hook, followed by the addition of yeast and bread improver. The dough was prepared in the stirrer for 1 min at 40 rpm, and 10 minutes at 70 rpm after egg and water were added. Final dough temperature was 28 °C.

The dough was rested in bulk for 10 min, divided into pieces of 100 g, rounded by hand (ball shape), and submitted to an extra fermentation period of 10 minutes.

The dough was then kneaded, put in well-greased pans, proofed at 37 °C and 85 per cent relative humidity for 2 hours and baked in an electric oven set at upper temperature 170 °C and down temperature 220 °C for 20 minutes. The bread was removed from the pans and cooled at 25 °C for 1 hour before testing.


After cooling and before storage, there was no obvious difference in crumb hardness between honey and the control bread samples. However, the sugar bread became harder than the honey breads after storage, said the China based team.

The researchers found that honey breads had lower hardness, adhesiveness, gumminess, and chewiness, along with higher springiness and cohesiveness than the control bread after one day of storage.

The increased bread softness as the honey powder content increased may be attributed to the fructose present in honey was more hygroscopic than sugar, added the authors.

“The positive effect of honey powder on yeast activity and gas production during fermentation, in combination with the softening effect promoted by fructose on the gluten proteins led to increase in volume of loaves and longer shelf life.

It appeared that honey powder had a softening effect on crumb hardness,” noted the researchers.

The team also determined that high levels of honey powder – over 10 per cent – could weaken the intension of dough and could cause stickiness problems during kneading, making the dough difficult to work.

Thus, they recommend honey power be added to bread formulation at levels of between 5 to 10 per cent to ensure good sensory characteristics.

Source: Food Research International


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