Sweeteners for high-intensity baking

U.S
Dietary guidelines
2015 strongly recommend limiting sugar intake to
10%
or less. The focus is on adding sugar rather than the sugars inherent in food, such as lactose in milk or fructose in apples., many bakers have taken the lead in reducing the amount of sugar added. It's not as easy as it sounds. Traditional sugars, also known as sucrose, are essential in baking. It not only brings the ideal sweetness, but also because of its unique chemical properties, sugar in baked goods also has many other important functions. For example, in yeast fermentation products, sugar maintains yeast fermentation. In some products, it affects the paste rate of starch, which affects shelf life, while in others, the sugar-involved Merad reaction produces the desired surface browning during baking and frying.to reduce the amount of sugar added to baked goods, high-strength sweeteners are often combined with traditional sweeteners and/or fillers for optimal sweetness and some other expected functionality. High-strength sweeteners are much sweeter than sucrose, so a small amount can achieve the same sweetness. The biggest challenge when using high-strength sweeteners in baked goods is to ensure that the ingredients are balanced to provide the necessary texture and taste while achieving the desired sweetness."
the decision tree can be complicated when choosing a sweetener system,
" says
Theom King, chairman of
Steviva Ingredients
.
"
each sweetener has different physical, chemical, and sweet properties, so the properties of the finished product and the functionality of the ingredients are important considerations.
”The presence or absence of other ingredients can amplify or diminish the role of sweeteners,

King.
"
when certain sweeteners are used together, they do more than one of these individual contributions, "

said.
"
maximize synergies while reducing usage and ultimately reducing costs.
”The selection of high-strength sweetenerspart of the decision tree theory includes finished product descriptions and label claims. There are currently eight high-strength sweeteners in the United States. Six of the
-
acetaminophen,
advantame
, aspartas, new sweet, saccharin, sucrose
-
are regulated by the U.S. Food and Drug Administration as food additives and are considered artificial sweeteners. The other two (Rohan fruit and stevia sugar) are considered natural sweeteners as ingredients at the generally recognized safe (
GRAS
) level.all but one of these high-strength sweeteners are classified as non-nutritional, meaning they are low or no calories at all. The only exception is aspartas sweet, which generates heat. But because aspartas is
200
times sweeter than sucrose and doesn't need much to achieve the desired sweetness, it usually contributes very little to the energy in the recipe."
since its launch
25-
years ago, aspartas sweetener has revolutionized the food industry because its pure sweetness is closer to the taste of sugar than any other high-strength sweetener.
"Ihab Bishay
, senior director of application development at
North America,
So aspartas appears in ingredients for everyday foods such as dairy products, grains, meat and juices, and can complete metabolism in the body.
” Since aspartame is hot and unstable, its use in baked goods is limited to baked or fried ingredients such as icing, fillings and brighteners. all other artificial sweeteners are thermally stable and can be used for baking and frying. Saccharing has been used for the longest time. The saccharie
was discovered
1879 and is
200 to
to
700
sugar. In

1970s, laboratory studies linked saccharing to tumors in rats, leading to mandatory warning labels for products containing saccharies. Since then, more than

human studies have shown that rats' results are not related to humans and that saccharcharies are safe to eat.

, the
National Toxicology Program of the National Institutes of Health argued that saccharine should be removed from the list of potential carcinogen
s. Products containing saccharies no longer need to carry warning labels. is about
200
times sweeter than sugar and is often mixed with
thrate sucralose
which is
600
times sweeter than sucrose
A mix of the two can be used in baking. Ansemi, sucrose and natural flavor mixtures can replace sugar in fruit products (used in baked goods). It can
more than two
-thirds of the sugar added, as well as half the calories. advantame
(
neotame
) are two of the most recently approved sweetening additives. It was approved for use as early

2002 and is about
,000
to
13,000
sugar.
Advantame
approved

2014 and is almost
20,000
sugar. Mr. Bishay
said:
"Advantame
is pure and odor-free, and it enhances the flavor of many of the baked goods, such as herbs, chocolate and fruit. It can also be mixed with sucrose or high fructose corn syrup or other high-strength sweeteners, replacing some sugars to reduce costs and calories.
” Plant Extracts Two high-strength sweeteners generally recognized as safe (
GRAS
)
-
stevia and Rohan fruit extract
-
are loved by many bakers because of their reputation for natural, clean labels. Both are based on plant extracts and have good thermal stability. is better known for its stevia sugar. Stevia sugar comes from stevia leaf extract
(
stevia glycoside
)
, and its sweetness is
200 to

400
times that of sucrose.
FDA
received a number of generally recognized safety high purity
(
95% minimum purity
95%)
Notifications of the use of stevia glycosides include a stevia glycoside mixture consisting mainly of
reb A
A (
also known as
reb A)
, stevia glycosides, lysed glycosides
D
, and
reb A
and
/
or stevia glycosides.
FDA
did not challenge any of the notifiers' generally accepted safety decisions. Stevia leaves and stevia rough are not generally considered safe and are not allowed to be used as sweeteners when imported into the United States. high-strength sweetener that is generally considered safe is siraitia grosvenorii,
's
. The zero-calorie sweetness of this tiny vine subtropical fruit comes from a natural antioxidant called
mogrosides
, which is
300
times sweeter than sucrose. taumatin

is a plant extract that is recognized by the public for its taste-enhancing properties. For hundreds of years, West Africans have used it to enhance the sweetness of corn bread and sour fruit, as well as to make palm wine more delicious, kiwi fruit sweet protein is a natural protein, is the West African rainforest
katemfe
fruit
(Thaumatococcus daniellii)
water, so it is a natural ingredient. research in

70s
focused on the sweetening properties of Soma Sweet, which for some time also determined the direction of its regulation and marketing. Today, soma sweet as a flavor enhancer is generally recognized as safe, but is not approved as a sweetener. It appears as a "natural
"
in the
information
information. this natural flavor is about
2000
to
3000
times sweeter than sucrose, it is water-soluble and stable for heat and
pH
and is widely used. It is a protein that contains
4
kca of energy per g, but because of its strong sweetness, it is used very low; it is well known that Soma sweets can be combined with some artificial sweeteners to mask some bad taste. It also enhances flavor and enhances the taste of sugar and salt substitutes. It works well with other sweeteners to help extend and enhance flavor and duration. latest the latest sweetener to enter the market is alodone sugar, a monosaccharide that exists in nature with few calories. The ingredient, which gained
GRAS
status in 2015, has the taste of sucrose and a sweetness of about
70%
; Instead, it is considered a low-calorie sugar because it provides 90 percent less calories than
-calorie
. "
may not be a high-strength sweetener, but it can work well with other products on the market.
,"
Yuma Tani,
deputy manager of
research and development.
"
it's a monosaccharose, a rare sugar
'
that contains only
0.2
kca of calories per g and has a true sugar flavor with no aftertaste. Bakers can use aroxone sugar to make low-calorie baked goods without the disadvantages of long-lasting aftertaste and synthetic or chemical sensations.
” As a substance found in nature, aroxone sugar is found in small amounts in pineapple honey, fruit, raisins and wheat, and naturally in small amounts in certain foods, such as caramel sauce, maple syrup, and red sugar. Alodone sugars have several healthy properties. When ingested, the body absorbs alotone sugar but does not metabolize it; Unlike other calorie-free sugars, alodone does not affect blood sugar and insulin levels. erythyl glycol and maltose alcohol are popular in baked goods. Because these sweeteners are large in size, they are usually used in combination with high-strength sweeteners to achieve the right texture in baked goods. the sweetness of erythyl glycol is about
60%-70%
of sucrose, while the calories per
1g
erythyl glycol are
0
kca. erythyl glycol is naturally found in fruits such as pears, watermelons, grapes, and mushrooms and fermented foods, including wine, soy sauce and cheese. It has
considered
generally safe since its inception in 2001, and this bulk sweetener is attractive to baked goods that are naturally claimed to be the selling point. , on the other hand, maltose alcohol is sweeter (about
90%
of sugar) and contains calories (
2.1
kca
/
g). Many properties similar to sucrose make it popular in baked goods. mix and balance bakers must remember that there is no substitute for the sweetness of sugar and its many functions in baked goods. When using high-strength sweeteners, recognize the function of sugar in the system and identify suitable alternatives to bread