How to Mask the Sweetness Only?
Sweetness is undoubtedly the source of happiness in the dietary world. It brings pleasant sensory enjoyment. But food that is too sweet is not acceptable. However, in the process of food production and processing, sometimes due to the requirements of the process, a high proportion of sugar or syrup is a must. And the final product will be disgusting because it is too sweet. How can we reduce the sweetness?
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Why not directly reduce the proportion of sweetness source, but think about reducing sweetness by masking sweetness?
There is no doubt that directly reducing the proportion of sweetness source substances in the formula of food ingredients can reduce the sweetness of the final product. Subtraction is the simplest, most effective and feasible way to reduce sweetness.
The sources of sweetness include sucrose, syrup, artificial sweeteners, and natural sugar substitutes. In products using artificial sweeteners and pure natural sugar substitutes, the addition ratio of sweetness source substances can be directly reduced to reduce sweetness. But sucrose and syrup, in addition to providing sweetness, have other very important functions in the formula of food ingredients. When reducing the addition ratio in the food ingredient formula, there will be defects in the final product due to the lack of function.
The source of sweet substances, besides sweetness, what is the other functions?
Besides sweetness, what are the other functions does sucrose serve in food production?
High addition ratio of sucrose can generate high osmotic pressure in food system. High osmotic pressure will form a pressure difference inside and outside the cell wall of microorganisms, which causes fatal damage to microorganisms due to cell wall rupture, and makes microorganisms unable to survive in a high osmotic pressure environment. One of the main reasons for food deterioration is the contamination and reproduction of harmful microorganisms, which degrade proteins, carbohydrates and other substances, and even produce toxins that are harmful to human health. Therefore, the high osmotic pressure environment prolongs the shelf life of the product and is beneficial to food preservation. There are applications of high osmotic pressure preservation of food all over the world.
The carbonyl ammonia reaction (also known as Maillard Reaction) refers to the condensation and dehydration reaction of the carbonyl group in the carbohydrate and the amino group in the protein at high temperature. The carbonyl ammonia reaction makes the food produce a golden color and a charming fragrance. Baked bread is the most common example of a carbonyl ammonia reaction, which produces a golden color on the skin and an attractive aroma. In food production, the color and aroma of food can be improved by creating conditions to promote carbonyl ammonia reaction, such as brushing a layer of egg yolk liquid on the bread surface to provide additional protein to promote the reaction.
Sugar powder and butter are entrained in air during the whipping process to form hard peaks and soft peaks. The special texture can be used to produce different western-style pastries. And reducing the use of sugar will make the texture of hard peaks and soft peaks unstable and easy to collapse, which is not conducive to production quality assurance.
The combination of sugar molecules and water molecules can form a stable water-locking structure, increase the water activity of food, maintain the surface humidity of food, and avoid hard shells due to skin moisture loss. Reducing the proportion of sugar will lead to a decrease in water activity and moisture retention, which is not conducive to maintaining the fresh texture of the product.
Besides sweetness, what are the other functions does syrup serve in food production?
Syrup has the characteristics of high viscosity. Adding syrup to food ingredients is conducive to mechanized extrusion production and molding through screw equipment. The syrup and ingredients blend together to form a soft texture, making the final product a pleasant mouthfeel for all ages. In addition, syrup also has the same function of maintaining humidity as sugar.
In view of these functions of sucrose and syrup, in some products, the sweetness cannot be reduced simply by reducing the amount of sweetness source substances added.
How can we reduce the sweetness and retain other functions?
Lactisole can mask the sweetness of sucrose, syrup, artificial sweeteners, and natural sweeteners only. At the same time, the other functions are totally kept based on the same proportion in the formula.
What is Lactisole?
Lactisole was first discovered in roasted Colombian arabica coffee beans in 1989. Lactisole is a substance of natural origin, and the degradation process after leaving the human body will not cause damage to the earth’s environment. The IUPAC name of Lactisole is Sodium 2-(4-methoxyphenoxy) propanoate, and the Cas No. is 150436-68-3. In major countries and regions in the world, it complies with food additive related laws, FAO, US FDA (ZU3D90W5GZ), US JECFA (1029), GSRS (ZU3D90W5GZ), EU FEMA (3773), GB, EU EC (604-737-4), Japanese Nikkaji (J986.725B). In the mid-90s, engineers at Domino Sugar studied the production method of Lactisole. The product containing Lactisole currently available in European and American markets is Domino’s Super Envision, which is used for flavor and texture modification (Flavor and Texture Modifier). Lactisole is white, soluble in water and miscible in ethanol at room temperature. The melting point is 190°C, which can withstand the high temperature treatment of baked foods. It can be used within the range of pH5.0-9.0.
What products can Lactisole be used in?
Macaron, Pizza crust, Jam, Chocolate, Sweetmeat, Confectionery, Candy, Syrup, Mooncake, etc.
How to add Lactisole?
For syrup, it is better to add and mix well before evaporative concentration.
For moon cakes, sweetmeat, macarons, jams, chocolates, and pizza crust, it is best to add during the mixing of solid powder ingredients.
How to get samples for testing?
It is available to offer 50 gram sample for testing.
Referring to the dosage, it can be used to test 500 KG product.