Milling & Baking News - December 20, 2005 - 24

December 2005

an aftertaste or off flavors to baked
products," she said. Long popular
as a consumer sweetener, it is available commercially in bulk quantities ranging from 1-lb boxes to 25-kg
lined drums.
"The best way to solve the challenges associated with reformulating a
product from full sugar to reduced- or
low-sugar is to develop a relationship
with your supplier and work directly
with its technical team," Ms. Babb continued. "No one knows the nuances of
the alternative sweetener better than
the company manufacturing it, so use it
as a close resource when developing a
product using their ingredient."
By blending the high-intensity sweetener neotame with maltodextrins,
Sweetener Solutions created Maltotame,
which is 200 times sweeter than sugar.
"Our company has worked with
bakery customers to reduce 10% of
sugar and/or high-fructose corn syrup
in baked foods by using Maltotame,"
Mr. Curry explained. "It yields an almost identical finished product and allows the customer to realize significant
sweetener cost savings."
Much excitement currently centers
on sucralose, an alternative sweetener made from sugar and approved
a few years ago for food use in the
United States. It is available from Tate
& Lyle, which makes Splenda sucralose under an agreement with McNeil
Nutritionals, Fort Washington, Pa.
"Ingredients such as Splenda sucralose and Sta-Lite III polydextrose are
core ingredients for low- and no-sugaradded baked foods," Ms. Napier said.
To assist formulators in removing part or all of the sugar from products, Tate & Lyle introduced several
ingredient systems, "optimized to deliver
the eating characteristics found in full-sugar products," Ms. Napier said. For example, Rebalance System 33 for cereal bars allows a 25% to 40% reduction in sugar and
33% reduction in total carbohydrates.
"It contains specialty wheat proteins
and Splenda sucralose, is friendly to snackbar manufacturing and may be used to
produce bars that offer healthier choices
without compromise in flavor," she said.
Earlier this year, high demand for sucralose resulted in tight supplies for the
popular ingredient. For bakers seeking
a 1:1 replacement for sucralose, Mr.
bakingbusiness.com / world-grain.com

Curry recommended SucraSweet HIS
600, a patent-pending blend of sweeteners containing neotame.
"It is a direct replacement for, and
functions identically to, sucralose in
baked foods," he said and suggested
use of this ingredient in other low- or
reduced-sugar foods "that have al-

ready solved the bulking issue."
Polyols are often the first choice for
sugar substitutes in baked foods.
"Polyols have synergistic effects with
sweeteners, including other polyols, sucrose, dextrose and fructose," observed
Rick Francolino, applications scientist,
SPI Polyols, New Castle, Del. "They

Two
wo Reasons We're
W re Your
Y
Premier Leavening Source
When you combine the expertise of Nita Livvix and our R&D staff
with the trusted name of Clabber Girl, you get the results you're
after. Call Mark Rice at 630-778-6372 for a free analysis of
your baking powder.
T h e C l a b b e r G i r l Fa m i l y o f L e a v e n e r s
R

RUM FQRfl
SAS/SALP/Tortilla Totál

SAPP

MCP

clabbergirl.com

Milling & Baking News, December 20, 2005 / 25

http://www.clabbergirl.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 20, 2005

Table of Contents for the Digital Edition of Milling & Baking News - December 20, 2005