Sugar alternative Low calorie sugar in drinks and baked goods

Low-calorie alternatives: Researchers are investigating novel sugars

As white table sugar is considered to be particularly unhealthy, more and more people are turning to alternative sweeteners that are supposed to be healthier than sugar. Some of these low-calorie alternatives are now being explored in a research project.

Lack of taste equivalent alternatives

Nutrition experts always advise against overconsumption of sugar, since this is associated with numerous health risks. Among other things, sugar leads to obesity, diabetes and tooth decay - and consumers are well aware of this. Nevertheless, the cravings for sweets are often big and hard to control. Unfortunately, there is a lack of flavor equivalent alternatives to table sugar. To change that, science and industry are working together in the project "Healthy Sugars".

White table sugar is considered particularly unhealthy. Unfortunately, it lacks taste equivalent alternatives to it. A research project should help to change that. (Image: Sebastian Studio / fotolia.com)

Use of sugar alternatives

Also involved in the project is the University of Applied Sciences Ostwestfalen-Lippe with the subject areas of beverage technology (headed by Professor Dr. Jan Schneider) and baked goods technology (headed by Professor Dr. Ute Hermenau).

"With recommendations from the World Health Organization and increasing public health awareness, the demand for low-calorie and healthy alternatives to sucrose will steadily increase in the future," Professor Jan Schneider said in a statement.

"After all, what we know today about the neurobiological-psychological processes in shopping and nutritional behavior, it is unfortunately not enough to enlighten or to give up disincentives," said the scientist.

According to the experts, the alternatives used today - in particular sugar substitutes and sweeteners - have disadvantages in terms of sensor technology and so far have met with only moderate acceptance among consumers.

Because sugar is especially important in food for sweetening; But it also significantly influences the body and color, the mouthfeel and the preservation of the products.

Two novel sugars

Therefore, the research project investigates two novel sugars: allulose and cellobiose. The former is made from corn starch, has almost no calories and is currently produced in Asia and the US, where it is classified as harmless.

But in Europe it is not yet approved. Its sweetening power is 70 percent of that of table sugar.

Cellobiose, according to the experts, reaches 20% of sweetening power compared to traditional sugar. It is caused by the degradation of cellulose by, for example, bacteria or fungi and can, among other things, open up new possibilities for lactose-intolerant consumers.

"Due to the different property profile of both sugars, complementary or combinable fields of application in foods result. However, both sugars share a significantly lower calorific value and glycemic index than sucrose, "explains Professor Ute Hermenau.

Calorie reduction in drinks and food

According to the information, the research project aims to develop the production of allulose and cellobiose as well as the potential uses of sugars to reduce sucrose and thus calorie reduction in beverages and foodstuffs.

It is said that there is a focus on the sensory and qualitative properties of the final product as well as on the health effects and the compatibility of the substances used.

The aim is to reformulate the compositions of the products, marking an important step on the way to market launch.

The Institute of Food Technology.NRW (ILT.NRW) of the University of Applied Sciences Ostwestfalen-Lippe is researching the use of the two new sugars in beverages and baked goods.

The scientists of the beverage technology equally consider drinks with and without alcohol. The research team of bakery technology ranges from fine bakery products to small bites and breads.

The other project partners deal with sweets, jams and fruit preparations as well as instant products and dietary supplements.

The project participants cover the entire value chain from the production of sugar through the production of intermediate products to the finished food. (Ad)