NEW SUGAR SUBSTITUTE CREATED FOR CONFECTIONERS

Russian scientists have developed a modern dry component for glazes. Its main structure-forming element is fructooligosaccharides (FOS). This ingredient is able to fully substitute refined sugar maintaining the product’s volume, texture, and stability, which opens new technological opportunities for the confectionery sector. The new formula contains 45% of FOS and 45% of specialty fat with a melting temperature of about 37°C strengthened with a selected complex of emulsifiers. Besides, a three-component mixture of sweeteners has been introduced that compensates for the absence of natural sweetness in FOS and ensures a balanced taste profile.
Source: https://www.agroxxi.ru/zhurnal-agroxxi/novosti-nauki/rossiiskie-uchyonye-razrabotali-innovacionnyi-ingredient-s-nizkim-glikemicheskim-indeksom-dlja-desertov-bez-sahara.html