5 10, 2020

Cut Sugar, Not Taste: Baking with Allulose

Low sugar, low calorie, high flavor, high taste—that's the goal with any alternative sweetener or sugar. From nutrition label requirements to diet trends like keto and paleo, there are lots of reasons to find reliable sweet solutions. Have you heard about allulose? It's a reduced-calorie sweetener for the food and beverage industry A ketohexose monosaccharide It's about 70% [...]

24 12, 2019

Allulose

Allulose What is Allulose? Allulose is a novel reduced-calorie sweetener for the food and beverage industry. It is a ketohexose monosaccharide with the scientific name D-ribo-hexulose, or just D-psicose. It is about 70% as sweet as sucrose. It provides only 10% as many calories as sucrose (0.4 calories per gram).1,2 [...]

28 03, 2019

Trehalose

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 [...]

25 07, 2017

Cookies

Cookies Also known as Biscuits (UK, Canada) What are Cookies? Cookies are baked treats. A cookie is a small sweet, crispy or cake-like pastry most often made with flour, sugar, liquid and fat. They are characterized by: High sugar content High fat content Low moisture Origin and varieties The cookie’s [...]

21 06, 2016

Sorbitol

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 [...]

4 06, 2016

How Will the FDA’s Added Sugar Regulation Affect Your Bakery?

By Katie Jones Added sugars in baking Since its implementation in the 1990’s the FDA has been playing catch up with nutrition labeling in consumer packaged foods. The latest revisions to the nutritional labeling changes could cause confusion for the baking industry. The newest category to be added [...]

8 08, 2015

Citric Acid

Citric Acid is derived from citrus fruits like Grapefruit, Lemon, Lime, and Orange. Citric Acid What is Citric Acid? Citric Acid, or “sour salt,” is a weak, organic acid naturally found in citrus fruits. It is most often used as a natural preservative or to add an acidic or sour [...]

12 06, 2015

Invert Sugar

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 [...]

12 06, 2015

Honey

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 [...]

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