Formulation for a keto-friendly label

CHICAGO – With so many food trend forecasts for 2022, including sugar reduction, it’s no surprise that products with sugar-free and low returns are gaining momentum. Achieving this move is an increase in packaged products with a keto-friendly statement. Although keto is not legally defined, most keto diet plans suggest consuming less than 30 grams of net carbohydrates per day. To put it in perspective, a 12 oz can of sugary soda contains about 40 grams of clean carbs.

Sugar removal reduces net carbohydrates, which is not a legally defined term. It refers to the carbohydrates that the body digests and includes sugars that are found naturally in everything from fruit to milk, as well as caloric carbohydrates such as wheat flour, oatmeal and other cereals. Most calculations are done by taking the total carbohydrates of a food and subtracting fiber and sugar alcohols.

“The jury is still out,” said Alex Malamatinas, founder and managing partner of Melitas, New York, a venture capital fund that invests in early-stage food and beverage companies with a focus on better products for you. “Some consumers prefer absolutely no sugar and are looking for alternatives, through stevia, erythritol, etc. Others prefer normal sugar, only in lower amounts.”

The condiment craze

Yo Mama’s Foods Co., Clearwater, Fla., Takes a varied approach to reducing clean carbohydrates in their certified ketchups and tomato sauces. All of its products have no added sugars; however, the tomato base inherently contains carbohydrates. The marinara sauces are made with tomato so as not to require the addition of any sweetener. Both tomato sauce and barbecue sauce lines include monk fruit.

Sweet Baby Ray’s, Chicago, has a sugar-free BBQ sauce added to its line. By using allulose and sucralose, a two-tablespoon serving contains just 1 gram of sugar that is inherent in tomatoes.

“Removing sugar (from barbecue sauce) requires a toolbox approach to regain lost functionality and prevent flavors, bitter notes, or other less desirable taste experiences,” said Anu Kampurath, associate chief scientist at Tate & Lyle, Hoffman Estates, Ill. “Sucralose, a calorie-free sweetener, provides this sweetness that is lacking in the removal of sugar or nutritious sweeteners, and allulose, a low-calorie sweetener ingredient, provides dough and sweetness to round out the taste profile. Allulose behaves like sugar and provides volume and sweetness to food and beverages, while providing only 10% of the calories in sugar.

Cutting the grains

Cereal-based foods present challenges of ingredient interaction when formulating a ketological label, as not only sugar is removed, but also non-sugar carbohydrates, i.e. flour, is removed. rock. As a result, the addition of protein and fiber may be necessary.

“Pea protein often has a higher nutrient density than the carbohydrates it replaces in products like breakfast cereal, but it provides a flavor profile that is not typical of classic cereal consumers,” said Casey McCormick. , director of product development for Sweegen, Rancho. Santa Margarita, California “While flavor masks can help with this unpleasant taste, the most appreciated development tool by consumers is to provide a high level of sweetness that effectively” masks “pea protein.

“Monk’s fruit is often combined with stevia to provide a higher level of sweetness in the finished product. Using them together can provide maximum sweetness without overemphasizing the persistence that can be observed when use individually at higher levels “.

Retailer Aldi, Batavia, Ill., Offers private label keto chocolate cookies that have zero grams of net carbs per serving, along with 13 grams of fat, 3 grams of protein and 3 grams of fiber. Almond flour is the first ingredient. Erythritol and stevia provide solids and sweetness. Chocolate chips are based on inulin and erythritol.

“Classic chocolate chip cookies use gluten from the flour to create a structure for the cookie and sugar to help build the thickness,” Mr. McCormick. “Almond flour and egg whites together can help rebuild the structure, while inulin and erythritol can create the thickness along with compensating for some of the missing sweetness. A stevia ingredient with a Higher sweetness equivalence can provide the remaining void in sweetness “.

Kyle Krause, U.S. Regional Product Manager, Beneo Inc., Parsippany, NJ, said: “Inulin, and its shorter fructose chain counterpart, oligofructose, work very well in chocolate chip cookies to provide a source of prebiotic fiber proven to support digestive health Powdered and liquid versions are available to meet any process requirement.These ingredients differ in the degree of polymerization, so they can be chosen accordingly for help with the desired texture type in a cookie of this type: soft or crunchy “.

With some goodies, the target texture is chewy. Clif Bar & Co., Emeryville, California, now offers Luna Keto Brownie Bites, which was formulated to have a texture that mimics a classic caramel brownie.

“Brownies depend a lot on the combination of high levels of fat and sugar, so eliminating sugar completely makes achieving that balance a big challenge,” Mr. McCormick. “Erythritol can help replace the thickness that sugar provides and high quality stevia can replace much of the sweetness.

“To make the sweetness of stevia more similar to sugar, the quality of the chocolate must be taken into account. If a high-quality chocolate is used, it is likely that there will be higher levels of theobromine. “The use of natural-flavored compounds that prevents this bitterness from being perceived can help make the sweetness of the stevia even more noticeable.”

Luna Keto Brownie Bites top five ingredients are cassava fiber, almond flour, dates, soy protein concentrate and sugar-free chips, made with sugar-free chocolate, erythritol, cocoa butter, sunflower lecithin and stevia . The formulation includes additional sugar-free chocolate and alkalized cocoa, along with erythritol and stevia. A package contains 140 to 150 calories with 9 grams of fat, 6 grams of protein, 11 grams of fiber, 6 grams of net carbohydrates and zero added sugar.

“Erythritol is not a standalone ingredient in bakery products because it lacks some of the key functional properties of sugar,” said Tim Christensen, a certified master baker at Cargill, Minneapolis. “While it provides sweetness and volume, and helps reduce water activity, erythritol does not give the spread we expect in some baked goods and will not contribute to browning.”

This spread is not necessary in a product such as Simply Nature Keto Coconut Clusters by Aldi. Bite-sized snacks are a mix of coconut, quinoa, pumpkin and sunflower seeds, all surrounded by dark chocolate. The latter is sweetened with sugar, and the labels must indicate that one serving contains 1 gram of added sugar. The rest of the sweetness comes from erythritol and inulin.

“Erythritol and inulin could be used to provide some sweetness, or the formulators could use them to create chocolate without added sugar,” Mr. Christensen. “Erythritol is a good sweetener for reduced chocolate with no added sugar. Compared to most polyols, it is non-hygroscopic and very heat stable, as is the sugar it replaces, making temperatures higher. However, most other polyols cannot withstand the heat.Chocolate made with these sweeteners will require lower freezing temperatures and longer time to remove the volatile compounds found. in cocoa beans.

“Soluble fibers such as inulin are often used to counteract the cooling effect of erythritol. Erythritol has a high negative heat of solution, creating a cooling sensation when dissolved in the mouth. This feeling of cold “It’s because erythritol absorbs energy from its environment as it dissolves. Soluble fibers like inulin have a positive heat of solution, making them perfect partners in many applications.”

Mr. Christensen said that because inulin is less temperature tolerant than erythritol, it is best to make the shell first and then add inulin as the mixture cools. Alternatively, formulators can reduce the freezing temperature.

“Maltitol is another polyol that is sometimes used in keto-friendly bakery applications.” said Mr. Christensen. “With a sugar equivalent value (SEV) of 85 to 90, it’s a little sweeter than erythritol, which has an SEV of about 65.”

Corbion, Lenexa, Kan., Has developed a yeast bread with ketological yeast. Key ingredients are resistant starch, wheat protein isolate, vital wheat gluten, oat fiber, yeast, oil / shortening, salt, inulin and enzymes.

“The main challenge we faced in developing bread was to maintain the desirable characteristics of the bread, such as appearance, texture and flavor, to minimize carbohydrate-based ingredients and to use large amounts of protein and ingredients that contain fiber without adding sugar, ”Yanling said. Yin, bakery app manager.

Corbion’s enzyme-based ingredients helped to improve the structure of the dough, for example, a larger volume of bread, a finer cell structure, and so on. They also improved the color of the bread crust and provided a bit of a sweet taste without significantly changing the total net carbohydrate content.

https://www.foodbusinessnews.net/articles/20478-formulating-for-a-keto-friendly-label

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