30 Sep 2021
Sugar How much or how little?
Whatever we eat these days, we’re all thinking more about the sugar content in our foods. Sugar is important in patisserie, chocolate and dessert products, not only because it gives the delicious taste that consumers expect, but also because it fulfils other functions in the preparation of these products.
However, these days we know that too much sugar in the diet is associated with an increased risk of illnesses such as obesity, diabetes, cardiovascular disease and dental cavities.
Based on recommended limits of sugar consumption drawn up by the World Health organization (WHO), several countries have now introduced new limits on the amount of added sugar in products.
Our Taste Tomorrow consumer survey* shows as well that – when it comes to healthier food – people want less and more at the same time. consumers expect products with less sugar but at the same time they want more ingredients with health benefits and ingredients they recognize as coming from nature. This means that we have to be more innovative than ever. on top of this we also know that as bakers and patissiers we cannot compromise on taste.
*17.478 consumers were surveyed in 40 countries about food trends and their attitudes, choices and expectations regarding the baked goods industry
This is why Puratos has developed a new range of sugar reduced patisserie, which delivers the high standards of taste that you want for your consumers, but contributes
to meeting the new sugar consumption guidelines developed by the WHO.
There's more to sugar than just ... 'sugar'
The four most commonly known types of sugar (or sucrose, which is its scientific name) are lactose, fructose, maltose and glucose, all of which occur naturally in fruits, vegetables and nuts. There is also a second category of ‘purified’ or added sugars, which are added during food processing.
from a nutritional point of view, sugars are simple carbohydrates that are easily absorbed by the body, so they provide an immediate source of energy. However, if too much sugar is consumed compared to the amount of energy expended, it is stored in the body as fat.
Total Sugars
NATURALLY OCCURING SUGARS
- Sugars found naturally in foods e.g. milk contains lactose, fruits contain fructose and glucose, etc.
ADDED SUGARS
- Purified sugars added during processing e.g. sucrose (common table sugar), glucose powders, glucose syrups, lactose powders, etc.
The many functions of sugar in patisserie
Everyone knows that the main contribution of sugar to a product is taste, but in patisserie, sugar brings so much more to the table so to speak!
In cakes, sugar helps the product to remain moist and fresh, as well as producing a gloriously golden crust. Fruit and cream fillings benefit from a better texture and mouthfeel with sugar, as well as longer shelf life. And in chocolate, as well as texture and mouthfeel, sugar provides a bulking effect.
So, before we start reducing the sugar, we have to carefully consider how to compensate for these effects with another approach or ingredient.
Cakes
- Moistness & freshness preservation
- Color of crust & crumb
- Stabilization of emulsion & foam system
- Limitation of gluten development
- Delay of starch gelatinization
- Better air entrapment
Fruit & Cream Fillings
- Texture & mouthfeel
- Impact on water activity & brix (shelf life)
- Decreasing the freezing point
- Moisture retention & freshness
- Decreasing viscosity
Chocolate
- Texture & mouthfeel
- Bulking effect
The Puratos approach
Our golden rules for achieving sugar reduction
1. WE OFFER A SOLUTION FOR EVERY PART OF A FINISHED GOOD
Puratos provides a sugar reduced solution for every layer in a patisserie product, from the base, to the filling, to the decoration.
2. WE NEVER COMPROMISE ON TASTE OR TEXTURE
Extensive consumer research has shown us that even when consumers opt for a healthier choice, they never, ever, want to compromise on taste or texture. Eating patisserie is enjoying a moment of indulgence and we respect their pleasure!
3. WE PROVIDE CLEAN(ER) LABEL
Puratos uses natural fibres to replace sugars. This enables us not only to keep the label as clean as possible, but also means added fibre consumption (another health plus for your customers!).
