Culinology - June 2020 - 19
The latest on sugar replacements, and how substitutions, blending and
technology can help create great tasting low- and no-sugar products
essertsRx, Colleyville, Texas, has built a
plant-based desserts business around
avoiding refined sugars. Co-founder Dorothy
Warda chooses inherently sweet ingredients,
such as fruits, nectars and honey, and
will often blend them with high-intensity
sweeteners considered natural. This keeps
total and added sugars on the lower side, an
attribute that increasingly appeals to labelreading consumers.
Most consumers read food labels,
according to The NPD Group, Chicago,
with the top two items scrutinized being
sugars and calories. More than half of
consumers who read Nutrition Facts labels
look for sugars and they often find them in
unexpected places.
Cooking sauces and marinades, for
example, can be concentrated sources of
sugar, where granulated and viscous formats
add bulk and mouthfeel. They also impact
performance on products, such as browning
on broiled meats or caramelization of grilled
vegetables.
Keto Primo, Temecula, Calif., produces a
line of sugar-free barbecue sauces formulated
D
to promote the ketogenic diet. With only
two net carbohydrates per serving, the
condiments are sweetened with monk fruit.
But it's the "super food" ingredients in the
sauce that make them craveable, according
to Emily Adams, co-founder. The ingredients
include pink Himalayan sea salt, butter, apple
cider vinegar and cayenne pepper.
"Creating our traditional barbeque flavor
was a challenge," Ms. Adams said. "To
make the sauce compliant with the strict
requirements of the ketogenic diet, we had
to eliminate many ingredients that make a
classic barbecue sauce, such as ketchup,
corn syrup, brown sugar, molasses, soy
sauce and artificial colors."
The company decided early it did not want
to use artificial sweeteners, like many other
sugar-free barbecue sauces. After much
trial and error, Ms. Adams and her team
determined monk fruit extract mixed with
erythritol was the best sugar replacement.
"It blended well with the other ingredients
for a great overall flavor profile," Ms. Adams
said. "We also tested it on the grill and in the
oven. The sauce caramelized beautifully."
by Donna Berry
editor@sosland.com
JUNE 2020 | Culinology |
19
Culinology - June 2020
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