Baking & Snack - February 2009 - 88

SUGAR SUBSTITUTES

than inulin and other sweetener replacers. And with polyols, you get
into the tolerance issue. Corn fiber
and polydextrose are well tolerated."
The newest sweetener alternative
is Reb-A derived from extracts of
stevia plants. Use of Reb-A, a high-

use than others, Ms. Turner pointed
out. "Sucrose has a small molecular weight, while some replacers are
larger in size and, thus, give more
viscosity to the system," she said.
"Soluble corn fiber and polydextrose
tend to be lower in molecular weight

THE VDV
CINNAMON

Advantage
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i
H
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For more information, see Page 129

BAKING & SNACK / February 2009

Quality
Assurance
International
VdV's commitment to the organic
market is exempliﬁed by its
certiﬁcation by Quality Assurance
International (QAI). VdV is
authorized to by QAI to process and
handle organic spices, seasonings,
herbs, seeds, and dehydrated
vegetables. All organic products
are processed in accordance with
QAI's strict process standards and
handling guidelines, enabling us to
serve your organic product needs.

intensity sweetener, in baked foods
will require bulking agents. "The issues caused by removing sugar can be
resolved through adding some other
ingredients besides stevia-derived
sweeteners such as PureVia RebA," said Jordi Ferre, vice-president,
general manager, PureCircle USA,
Florham Park, NJ, "and formulation/
flavor houses are instrumental in
supporting our customers' reformulation needs."
INTO THE FUTURE. "When replacing
sugar, the food scientist needs to ask
why?" stated Mr. Helstad, who emphasized that at present sugar replacement is not easily done and should
be viewed as product specific. "The
challenge remains how to replace a
very cost-effective and functional ingredient with an equally functional
ingredient or ingredients to create a
product that still tastes good and does
not dramatically increase in price.
The company that finds this type of
solution for baked foods will unlock
a very big market." Until then, he suggested that it may prove to be more
efficient to slowly reduce levels and
work with other replacers.
"Because serving size weights are
greater for baked applications than
for many other applications, sugar
reduction and caloric reduction are
often better objectives than total
sugar replacement," Dr. Deis said.
Thus, completely eliminating sugar
in the diet is not the best goal; a better target would be reducing sugar
and calories without impacting
texture and taste.
Food manufacturers will continue
to launch nutritionally improved
products, according to Mr. Thomson, to capture the growing market
for reduced-glycemic products.
"With a focus on sugar reduction
in the diet by consumers, the development of great-tasting sugar-free,
reduced-sugar and no-sugar-added
products is one area of growth in
a flat or declining bakery market,"
Dr. Jaundoo said.
Ⅲ

http://WWW.VDVSPICE.COM

Baking & Snack - February 2009

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