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New sugar-free concepts from Roquette
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Saturday, 30 June, 2007, 08 : 00 AM [IST]
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eetness alone and are finding wider uses outside the sugar and low-sugar market. The use of ingredients to improve the nutritional status of a food product by replacing sugar is one of the major driving forces for new product development, and is likely to continue well into the future.
On the sugar-free front, Roquette provides new horizons and added value. A combination of speciality carbohydrates has recently shown that it can add outstanding health benefits and technical properties to sugar-free and-reduced-in-sugar confectionery.
"By taking advantage of the many nutritional and technical properties offered by two different ingredients - polyols and soluble fibre - delicious confectionery products are possible that are not only sugar-free but also safe for teeth, low in calories, rich in fibre, suitable for diabetics and produce a low glycaemic response - and all of this without compromising on confectionery quality," says Yves Le Bot PhD (Global Confectionery Development Manager at Roquette)
Roquette has recently developed a recipe for high-chew sugar-free chewy sweets. The extra "chew" is provided by a combination of mannitol, Lycasin 80/55 maltitol syrup and Nutriose 06 soluble fibre.
Other food products can also benefit from these combinations. Sugar-free pound cakes, muffins and sponge cake can be high in fibre, deliver long-lasting energy and still remain delicious.
Roquette has recently developed no-sugar-added and source-of-fibre hamburger buns that are nicely sweet and have the same colour and texture as the reference. This is thanks to the powerful alliance between Nutriose FB 06 and Maltisorb P 200 maltitol powder.
For more details:
www.maltitol-maltisorb.Roquette.com
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