Maltitol (E965) belongs to the group of low-calorie bulk sweeteners. It is found in nature in various fruits and vegetables, in chicory leaves and in roasted malt. Source: wheat, corn, tapioca starch. Advantages of using maltitol in food production: 1. Allows the production of a wide range of sugar-free products. 2. Has a reduced calorie content: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g) 3. Does not cause caries. 4. Has a low glycemic index (45) - suitable for dietary nutrition. 5. Combines with other sugar substitutes to control crystallization, enrichment with dietary fiber and obtaining new properties. Not hygroscopic. 6. Well tolerated by the body. 7. If consumed in excess, it can have a laxative effect. Maltitol is very close to sucrose in its physical properties. Use of maltitol in confectionery production: Products Advantages of use Chewing gum gives products crunchiness, barrier properties (protects against moisture penetration), in combination with erythritol - a refreshing effect Hard candy increases the yield of finished products increases the viscosity of solutions when combined with isomalt Dragee allows you to get a soft and hard coating Milk candies allows you to get lighter masses due to the absence of the Maillard reaction Chocolate reduces caloric content Cookies, biscuits, muffins Marshmallow Ice cream increases the yield of finished products reduces caloric content Отправить отзыв Боковые панели История Сохраненные

Isomalt (E953) belongs to the group of low-calorie bulk sweeteners.

It is found in nature in sugar beets.

Source: sucrose.

Advantages of using isomalt in food production:

1. Allows the production of a wide range of sugar-free products.

2. Has a reduced calorie content: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g).

3. Has a pleasant sweet taste, the intensity of which is 2 times lower than sucrose.

4. Does not cause caries.

5. Has a low glycemic index (2) - suitable for dietary nutrition.

6. Characterized by an increased boiling point.

7. Combines with other sugar substitutes, enhances taste and aroma, reduces stickiness, masks a bitter aftertaste. Not hygroscopic

8. Characterized by high microbiological stability. Resistant to acid and enzymatic hydrolysis.

9. If consumed in excess, it may have a laxative effect.

Isomalt is less soluble in water than sucrose, is more heat-resistant, has low hygroscopicity, and is resistant to enzymatic and acid hydrolysis. In terms of taste, isomalt is close to sucrose and is used in the preparation of chocolate, candied roasted nuts, soft and hard caramel, dragees, ice cream, jams, and chewing gum.

Application in confectionery production:

Products

Advantages of application

Chewing gum

provides a smooth texture, remains in the chewing mass in crystalline form
provides color retention and intense aroma on the surface of products
improves appearance, used for making glaze
Hard candy

increases shelf life
provides transparency of the caramel mass
reduces stickiness
prevents spreading
Tablet forms, pastilles

reduces caloric content
provides processability/fluidity of the powder
Chewy sweets, whipped products (nougat, pastille, marshmallow)

provides crystallization
reduces caloric content
Breakfast cereals

reduces caloric content
improves texture – increases crispness
reduces drying temperature of the glaze
increases shelf life
Fruit spreads (jams)

provides gelation (better than sucrose)
does not leave an unpleasant aftertaste
Chocolate

reduces caloric content
provides crunchiness
adds a prebiotic effect in combination with inulin
Cookies, biscuits, muffins

reduces caloric content
reduces stickiness
provides crunchiness for a long time
increases shelf life
Aerated fillings

reduces caloric content
Ice cream

reduces caloric content
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Sorbitol and sorbitol syrup (E420) belong to the group of low-calorie bulk sweeteners, water-retaining agents, color stabilizers.

It is found in nature in seaweed, rowan, plum, apple, cherry and other starchy fruits.

Source: starch.

Advantages of use in food production:

1. Allows the production of a wide range of sugar-free products.

2. Has a reduced calorie content: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g).

3. Has a pleasant sweet taste.

4. Does not cause caries.

5. Has a low glycemic index - suitable for dietary nutrition. GI = 9.

6. Combines with other sugar substitutes.

7. Has a pronounced refreshing effect.

8. Has a moisture-retaining effect. Has high solubility. The powder is hygroscopic.

9. Has a laxative and choleretic effect.

Application in the production of confectionery products:

Products

Advantages of use

Chewing gum

plasticizes the base
prevents drying
Jelly and chewing candies

has a moisture-retaining effect
reduces caloric content
reduces viscosity of masses
Marshmallow

helps retain moisture
ensures processability (fluidity) of the mass
Dragee

used for drageeing centers
Biscuits, muffins

reduces caloric content
maintains the required moisture content in the product
increases shelf life
Ice cream

reduces freezing temperature
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Erythritol (erythritol, E968) - "melon sugar" - belongs to the group of low-calorie bulk sweeteners. Contained in ripe fruits (melon, pears and grapes), berries (strawberries, watermelon), nuts (pistachios), wine, cheeses, and mushrooms. Source: wheat or corn flour. Advantages of use in food production: 1. Has a sweet taste (70% of regular sugar), has a long-lasting sweetness profile, like sucrose. 2. Has zero calories. 3. Does not cause caries. 4. Does not affect blood glucose levels - suitable for dietary nutrition. Zero glycemic index. 5. Has a cooling effect. 6. Is perfectly tolerated by the body (80% of consumed erythritol is not involved in metabolism). 7. Has a higher boiling point and a lower freezing point - lowers the freezing point. 8. Compatible with other sugar substitutes - gives new properties to products. Not hygroscopic. 9. Does not increase the viscosity of solutions. Allows long-term storage of ready-made solutions without changing the quality characteristics. 10. Heat-stable (up to 180°C). 11. Does not have a laxative effect. When replacing sucrose in the chocolate recipe, the calorie content of the latter decreases by more than 35%, in cakes and pastries with cream - by 30-40%, in fondant candies - by 65%, biscuits and muffins - by 25%. Erythritol has high chemical resistance in the pH range from 2 to 12. Application in confectionery production: Products Advantages of use Soft drinks, juices masks foreign, astringent and bitter tastes in drinks such as coffee, tea and grapefruit juice neutralizes the aftertaste of stevia Chewing gum provides a soft texture, flexibility of the mass, increases shelf life gives the product a refreshing effect and crunchiness, barrier properties (in combination with maltitol in a ratio of 40/60) Chocolate provides shine, fragility and a refreshing effect, as well as a reduction in calorie content up to 34% Fudge/lipstick allows you to get a structure from soft to hard (in combination with maltitol syrup to control crystallization) Fruit masses and fillings enhances fruit flavor aroma, gives a refreshing effect Fat fillings reduces caloric content masks "fatty" (erythritol with a crystal size of ≤ 300 microns - 60-100 mesh is used) Tic-tac-type pastilles increases shelf life in conditions of high humidity Cookies, muffins improves the stability of products during baking when melting at high temperatures allows to increase shelf life by 7% Frozen drinks lowers the freezing point, ensures the formation of cubes Ice cream, yoghurts improves the texture and taste of sauces Functional products (sports-oriented) gives the product a refreshing effect reduces caloric content

Xylitol (E 967) belongs to the group of low-calorie bulk sweeteners.

It is found in nature in birch sap, mushrooms, bananas, raspberries, plums.

Source: plant materials rich in the polysaccharide xylan (birch wood, almond husks, straw, corn cobs, oat husks).

Advantages of use in food production:

1. Allows the production of a wide range of "sugar-free products".

2. Has zero calories: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g).

3. Has a pleasant sweet taste. The sweetness profile is identical to sucrose.

4. Does not cause caries.

5. Has a low glycemic index (13) - suitable for dietary nutrition.

6. Combines with other sugar substitutes to enhance sweetness.

7. Has a cooling effect.

8. Characterized by an increased boiling point.

9. Resistant to acid hydrolysis. Well soluble in water. Hygroscopic.

10. Helps reduce the viscosity of confectionery products.

11. Characterized by high microbiological stability. Has a preservative effect.

12. Can have a laxative effect if consumed in excess.

In terms of sweetness, xylitol is similar to sucrose, and is used in the production of confectionery for diabetics and obese people, in the production of ice cream, jam, preserves, chewing gum, and soft drinks.

Application in confectionery production:

Products

Advantages of application

Chewing gum, dragee

provides a soft and flexible texture
provides retention of intense color and aroma on the surface of products
controls crystallization of hard coatings,
allows to obtain a thin crust (low viscosity)
resists cracking of coatings
provides a refreshing effect
Hard candy

provides a refreshing effect
enhances taste and aroma
Tablet forms, lozenges

reduces caloric content
provides technological effectiveness
Chewing and jelly candies Toffee, fudge

enhances taste and aroma
reduces caloric content
provides a moisturizing effect
Cereal bars

softens texture
reduce product volume
Fruit fillings

gives freshness and juiciness due to the refreshing effect
Chocolate

reduces caloric content
Cookies, biscuits, muffins

reduces caloric content
has a moisturizing effect
provides microbiological stability,
increases shelf life
Ice cream, sorbet

reduces caloric content
gives softness and pliability to the structure
Dairy products (yogurts, mousses)

reduces caloric content

Steviol glycosides (E 960) belong to the group of natural intense sweeteners. They are found in nature in stevia leaves. Source: stevia leaves. Advantages of use in food production: 1. Allows the production of a wide range of sugar-free products. 2. Have zero calories. 3. Have an intense sweet taste - the sweetness profile relative to sucrose is 200. 4. Does not cause caries. 5. Have a zero glycemic index - suitable for dietary nutrition. 6. Are a stable sweetener. Resistant to heat treatment. 7. Gives a bitter taste in case of overdose. Application in confectionery production: Products Advantages of application Chewing gum reduction of caloric content combination with other sweeteners to achieve the required sweetness profile Soft/hard candy Chewing and jelly candies, jams Cereal bars Fruit fillings Cookies, biscuits, muffins Drinks Ice cream, sorbet Dairy products (yoghurts, mousses) The carbohydrate composition of confectionery products can also be modified by using substances that are polysaccharides in chemical structure, but in the body perform the functions of soluble dietary fiber, instead of sugar-containing ingredients with a high GI. These are isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, etc. Their physiological value is that, being prebiotics, they serve as a substrate for probiotics, in particular bifidobacteria. The prebiotic properties of these polysaccharides are due to the fact that they are not broken down or absorbed in the stomach and small intestine, but upon reaching the large intestine, they are fermented by bifidobacteria, forming short-chain fatty acids that reduce the pH of the internal intestinal environment and stimulate peristalsis. Polysaccharides with the functions of soluble dietary fiber have a pleasant slightly sweet taste, neutral color and smell, and very low calorie content. Their use in food products does not increase blood glucose levels or stimulate insulin production. They are successfully used in the creation of fat-free and low-fat products with improved texture, being fat substitutes and imitators capable of creating a sensation in the mouth similar to the fat component. The virtually neutral taste of these polysaccharides allows them to be combined with both polyols and intense sweeteners to impart sweetness to confectionery products for patients with type 2 diabetes. When using such combinations, it is necessary to take into account the quantitative limitations of these ingredients in the composition of the products being developed, since many of them have a pronounced laxative effect.

IMOs are used as a low-calorie sugar substitute and sweetener, and also serve as a prebiotic and soluble dietary fiber. They are found in nature in various fruits and vegetables, in chicory leaves and in roasted malt. Source: starch. Benefits of using in food production: 1. They have a reduced calorie content: contains 2 kcal per 100 g (sucrose - 4 kcal per 100 g). 2. They have a pleasant sweet taste (60% of the sweetness of sucrose). 3. They have a low glycemic index - suitable for dietary nutrition. GI = 31-41. 4. Do not cause caries. 5. They improve the general condition of the digestive system, promote the growth of beneficial microflora. 6. Retain moisture, dissolve well. 7. Combined with other sugar substitutes to enrich the product with dietary fiber. 8. Characterized by thermal stability and resistance to a wide range of pH (from 2.0 to 9.0). 9. May have a laxative effect. Well tolerated by the body. Application in confectionery production: Products Advantages of use Cookies, biscuits, muffins, including protein enriched with soluble dietary fiber (prebiotics) do not lose properties when heated Marshmallows, pastilles enriched with soluble dietary fiber (prebiotics) retain moisture, prolong freshness Protein and energy bars enriched with soluble dietary fiber (prebiotics) Drinks, smoothies enriched with soluble dietary fiber (prebiotics) Ice cream reduce sugar content enriched with soluble dietary fiber (prebiotics) Sauces enriched with soluble dietary fiber (prebiotics) Dietary supplements (chewable tablets, capsules, sachets) used as a prebiotic

FOS are used as an alternative sweetener, prebiotic and source of soluble dietary fiber. They are found in nature in chicory roots, blue agave, bananas, onions, garlic, asparagus, wheat, barley, Jerusalem artichoke. Source: sucrose. Benefits of using in food production: 1. They have a reduced calorie content: contains 2 kcal per 100 g (sucrose - 4 kcal per 100 g). 2. They have a pleasant sweet taste (30-50% of the sweetness of sucrose). 2. They have a low glycemic index - suitable for dietary nutrition. What is the GI? 3. They have a clean flavor profile. 4. They improve the general condition of the digestive system, stimulate the growth of beneficial microflora. 5. They are combined with other sweeteners and enhance their taste. 6. Hydrolyze to fructose in an acidic environment with prolonged exposure to high temperatures. 7. Help reduce the feeling of hunger. Improve the absorption of calcium from food. 8. Have increased solubility, do not crystallize, do not precipitate. 9. May have a laxative effect. Application in confectionery production: Products Advantages of application Baby food enrich with prebiotics Protein and energy bars enrich with soluble dietary fiber reduce carbohydrate content and caloric content act as a binding component preserve freshness during the shelf life of the product Diabetic food products (MBF) enrich with soluble dietary fiber reduce fragility of products (cookies and breakfast cereals - as part of the glaze) give a darker appearance Ice cream, sorbet, dairy desserts enrich with soluble dietary fiber (as syrups) create an excellent taste and "mouthfeel" reduce fat content - in combination with inulin reduce sugar content Fruit and berry fillings enrich with prebiotics Dietary supplements (chewables, sachets) used as a prebiotic

GOS are used as a prebiotic. They are found in nature in breast milk and some plants. Source: lactose - a component of cow's milk. Advantages of use in food production: 1. They have a reduced calorie content. 2. They have a clean taste profile. 3. They have a low glycemic index - suitable for dietary nutrition. 4. They are resistant to high temperatures and low pH. 5. They improve the general condition of the digestive system, stimulate the growth of beneficial microflora. 6. They improve the absorption of calcium, magnesium, phosphorus in the intestine. 7. They suppress pathogenic bacteria from producing beneficial substances (B vitamins, biotin, nicotinic and folic acid), 8. They reduce blood pressure and cholesterol levels in the blood serum, 9. They exhibit anti-cancer activity. Application in confectionery production: Products Advantages of use Baby food enriched with prebiotics are a component of mixtures Protein and energy bars enriched with soluble dietary fiber Diabetic nutrition products (DNP) enriched with prebiotics show resistance to temperature Drinks show resistance to acid and pasteurization are an alternative sweetener enriched with soluble dietary fiber (prebiotics) Dietary supplements (chewable tablets, capsules, sachets) used as a prebiotic