Let’s talk sweeteners for a minute. You want one that has a distinct flavor and favorable color. Oh yeah, it be great if it’s healthy and possibly clean label! These days there are plenty of options of sweetness. But if you relate to the description above, brown rice syrup may be a good choice for you. [...]
Maltodextrins What is are Maltodextrins? Maltodextrins are products of partial hydrolysis of starch. They are used as: Bulking agents Carriers for flavors Sweetness reducers ‘Gram by gram’ sugar/fat replacers They are classified based on their dextrose equivalents (DE) which range from 3-20. The higher the DE, the more extensive is the hydrolysis [...]
Trehalose What is Trehalose? Trehalose is a carbohydrate ingredient used in baking, beverages, chocolates and other food formulations. The molecule is made up of two glucose units and does not participate in Maillard or caramelization reactions. Its anti-staling properties, thermal stabilization of wheat proteins and beneficial impact on bread yeast make it [...]
Polyols in Baking What are Polyols in Baking? Polyols, also known as sugar alcohols or polyalcohols, are alternative ‘bulk’ sweeteners that can be used in the production of low calorie sweet goods and yeast-leavened bakery products. Polyols commonly used in the bakery include:1 Hydrogenated monosaccharides (Sorbitol, mannitol xylitol) Hydrogenated disaccharides (Isomalt, maltitol, [...]
Sorbitol What is Sorbitol? Sorbitol is a sugar alcohol that is manufactured from the glucose produced from cornstarch. It is often used as a sugar substitute in candies, baked goods, syrups and beverages. Sorbitol is roughly 60% as sweet as sucrose and has approximately 2.6 calories per gram1 It also occurs naturally [...]
Invert Sugar Also Known as Invert Syrup What is Invert Sugar? Invert sugar is a colorless, flavorless syrup which sweetens, improves quality and extends shelf life of baked goods and confections. It is derived from sucrose (a.k.a. table sugar), a disaccharide made of two monosaccharide sugar units. When a disaccharide undergoes a [...]
Honey What is Honey? Honey is a sweet, viscous substance produced by honey bees (Apis Mellifera) feeding on nectar or secretions of plants. It is one of the earliest sweeteners used in baking. The main carbohydrates present in it are glucose and fructose.1 It can be classified according to its source: Nectar [...]
Sugar Also Known as Sucrose What is Sugar? Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products. Sugar has traditionally meant table sugar or sucrose. The U.S. definition of [...]
Glucono Delta-Lactone Also known as GDL or D-gluconic acid-δ-lactone What is Glucono Delta-Lactone (GDL)? Glucono delta lactone (GDL) is a natural organic acid that is part of chemical leavening systems. It reacts slowly but steadily with sodium bicarbonate and is fully activated by oven heat.1 It is also a key component in reduced [...]
Caramelization What is Caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning [...]
