In recent years, a wave of enthusiasm for sugar alternatives has swept through the food industry, from zero-sugar beverages to sugar-free snacks labeled “zero calories.” This trend extends to the baking industry, where the demand for sugar alternatives is gaining momentum, fostering the segmentation and quality enhancement of baking sugar products.
1. Seaweed Sugar
Introduction: Seaweed sugar, a non-reducing disaccharide formed by glucose molecules linked with a 1,1-glycosidic bond, holds significant potential as a baking sugar alternative.
Advantages: With 45% of the sweetness of sucrose, seaweed sugar offers excellent taste in baking. Its moisture-locking properties extend product shelf life, and stability against heat and acidity prevents undesirable reactions. However, it provides 4Kcal of energy per gram, limiting its suitability for diabetic consumers.
2. Steviol Glycosides
Introduction: Steviol glycosides, derived from the leaves of the Stevia plant, boast 200-300 times the sweetness of sucrose with minimal calories.
Advantages: While steviol glycosides may have a slight bitter aftertaste, advancements in isolating compounds like Reb M and Reb D enhance sweetness without bitterness. High heat stability and resistance to fermentation make them ideal for baking, but blending with other sweeteners may be necessary.
3. D-Aloketose (Psicose)
Introduction: D-Aloketose, a natural six-carbon ketohexose derived from enzymatic processing of fructose, emerges as a low-calorie sweetener.
Advantages: With 70-80% sucrose sweetness and unique metabolic characteristics, D-Aloketose aligns with sugar reduction trends. Its ability to undergo Maillard reactions and provide textural support makes it an excellent substitute in baking, despite the need for careful formulation.
4. Tagatose
Introduction: Tagatose, a rare six-carbon ketohexose akin to D-Aloketose, offers 92% sucrose sweetness with only 1/3 of the calories.
Advantages: Tagatose enhances the Maillard reaction, improving moisture, flavor, and color in baked goods. Its rapid sweetness onset and synergistic effects with intense sweeteners make it suitable for various baking applications.
Conclusion:
As the demand for low-sugar products rises, the choice of sugar alternatives becomes crucial for maintaining the balance between taste and health. Understanding the physical and health attributes of different sweeteners is key for both product developers and brands aiming to stand out in a market saturated with sugar-free options.
