from fruit preps to frozen dessert - sasdt · from fruit preps to frozen dessert dairy symposium...

A developers’ guide to guilt free: From fruit preps to frozen dessert

Dairy Symposium 2016Adri Sheppard

Overview

• Healthy indulgence – A market evolution

• Requirements for sugarreduction

• Why can Orafti® Fibres replace sugar?

• Palatinose™ for Low GI

• Application in frozen dessert

• Application in fruit prep

… and consumers are being educated

“Fed up”: The next “An inconvenient truth”?

Which?, UK

… leading food companiesare making nutrition & health pledges…

Sugar ReductionA consumer concern

Country Try tolimit/avoid

entirelyFrance 68%Germany 64%Spain 42%Poland 59%United Kingdom 56%United States 63%Brazil 49%Indonesia 39%Mexico 42%Thailand 57%Russia 41%

Source: BENEO‘s international fibre research (2012 - 2013)

Q: To what extent do you try to limit or avoid sugar?

Average:

The main challenge?

Developing a product that people can consume for pleasure without feeling any guilt!

Combine health with excellent taste & texture

Balance:• Consumers’ need for sweetness• Consumers’ desire for ingredients that are “natural”• Achieving good taste while putting less sugar on the label

The use of health as part of a “permission to indulge” strategy has been proven to enable companies to reinvent existing categories and products and successfully re-position “lesshealthy” products as healthier

Sugar reduction in EU

“Reduced Sugar” claim

… where reduction in content is at least 30% compared to a similar product

Sugar reduction in US

“Reduced Sugar” claim

… at least 25% less sugar than an appropriate reference food

Reduction claims in South Africa

Claim Conditions of UseReduced sugar(s) The sugar(s) of the product has been reduced for at least

25% per portion compared to the reference food.

Sugar replacement of 25% by Oligofructose/Inulin possible without major changes to Taste or Texture of the end-product!

Oligofructose/Inulin Sugar like physical properties Sugar like sensorial properties

Overview

• Inulin and Oligofructose to replace sugar & fat

• Inulin and Oligofructose to replace fat

BENEO-Orafti – Fibres

Facts• Inulin & Oligofructose: Derived from

chicory roots• Inulin occurs naturally in vegetables like

onions, garlic, leek, wheat etc.• Composed of the sugar molecules:

• Inulin: Glucose & n-Fructose • Oligofructose: Glucose & n-Fructose and

n-Fructose

Benefits• Orafti® products have nutritional and

technological benefits:• Inulin and Oligofructose are soluble (novel) fibres• Orafti ® Inulin can be used as fat replacer• Orafti ® Oligofructose can replace sugar• Selectively increase the positive bacteria in your

gut → prebiotic effect• Support digestive health and improve bowel

function

Chicory root17% Inulin content

InulinDP 2-60

Hot water

extraction

Enzymatic

hydrolysis

OligofructoseDP 2-9

• Sugar like physical properties• Molecular structure !• High solubility• Bulk properties – provides body and roundness)

Why can Orafti® Fibres replace sugar?

20 40 60 80

Temperature (°C)

Orafti®HSI

Orafti®GR

Orafti®HP

Orafti®HPX

Orafti® Oligofructose solubilityover 80% w/w at 20°C

• Sugar like sensorial properties• Moderate sweetness• Well-balanced, round flavour• Sweetness profile similar to sucrose• Well balanced fruit flavour release• Masking aftertaste of intense sweeteners - improvement of taste profile (more

sugar-like sweetness)

• Nutritional technical• Sugar out, fibre in

Why can Orafti® Fibres replace sugar?

Sweetness of Orafti® Fibres

SWEETNESS(10% AQUEOUS SOLUTION)

Orafti® Oligofructose

Orafti® Inulin

10 – 30%

Less sweet than sugar Neutral flavour without aftertaste or off-flavour

Natural sugar reductionSweetness optimisation

• Combining sugar, fructose & oligofructoseto maintain the sweetness profile

• Sugar reduction (up to 15-20%) without the use of any intense sweetener possible by applying sucrose, fructose and oligofructose

• For higher levels of sugar reduction intense sweeteners such as steviolglycosides are required

Sugar reduction with SteviaChallenges with steviolglycosides

Stevia quality influences off-taste-Raw material-Steviol-Glycoside composition-Extraction Technology

Bulk Sweeteners needed to balance sweetness profile

Off-taste increases with increasing stevia dosage

Sweetening solutions with Stevia

How to overcome the steviolglycoside challenge with oligofructose

• Benefits of oligofructose – steviolglycosides combinations• Oligofructose as a bulk ingredient contributes to body and mouthfeel• Oligofructose as a sweet (novel) fibre enhances the nutritional profile of sugar

reduced formulations• “Rounding” properties :

- The extra sweetness from oligofructose allows a reduction in steviolglycosides

- Oligofructose helps to reduce the off-notes of steviolglycosides

• Further optimisation• Masking agents & sweetness enhancers combine excellent with oligofructose

Sugar reduced fruit yoghurt – no artificial sweeteners & oligofructose

Sugar reduction Fat reduction Fibre enrichment Reduced blood glucose response

Health Benefits

Overview

• Inulin and Oligofructose to replace sugar

• Inulin to replace fat

Benefits of Fat Reduction with Inulin

• Creamy texture

• Stabilizing effect Inhibition of growth of large ice crystals

• Similar properties as fat Similar viscosity Similar meltdown òf i.e. ice cream

• Neutral taste & no aftertaste

• Health Benefits- Fat Reduction- (Novel) Fibre Enrichment

• 100% Fat replacement possible with Orafti® Inulin

Overview

Consumers look for: • Help to cope with mid-morning “hunger”

• Healthy mid-morning snacks providingnourishment and fuel ´till lunch.

• Replacement of the sugar in these “fuel” snacks to eat more healthy and avoid the sugar rush

Nourishment and satisfaction

Consumer Insights

Source: BENEO qualitative consumer research (2014),. UK; DE; ES

Relates to trends…

• Like sucrose composed of glucose and fructose• Generic name: isomaltulose• A natural constituent of honey• Produced via re-arrangement of sucrose

Palatinose™ is a “slow release” carbohydrate:It supplies the body with the full carbohydrate energy in a slower, more balanced way and over a longer period of time than conventional carbohydrates.

Palatinose™ for Low GI solutionsWhat is it?

Palatinose™ - Digestibility is keySlow & complete glucose release

Small intestine• Slow yet complete digestion by human

enzymes and subsequent absorption• Slow glucose release (low glycaemic)• Full calories (4 kcal/g)

Large intestine• Not relevant

(fully digestible carbohydrate!)

Palatinose™ is a fully digestible “slow release" carbohydrate

Palatinose™Advantages in application

Technical Nutritional

• High stability at acidic conditions(low pH)

• Sucrose-like viscosity• Very low hygroscopic• Good dissolution kinetics at cold and

hot conditions• Highly stable in UHT and

pasteurization processes• Gives a natural, sugar-like taste with

mild sweetness• Good bulking properties: provides

body and mouth-feel

• Reduced blood glucoseresponse 1, 2

• Sustained energy 2

1 Approved Health Claim in Europe2 Claims possible outside Europe, e.g. S/F claim in the US

Overview

BENEO Solutions for Ice Cream

1. Orafti® Inulin: • Fat replacement (fat free, fat reduced), fiber enrichment, digestive health• Dosage: 7-9 %

2. Orafti® Oligofructose:• Sugar replacement (no added sugar, sugar reduced), fiber enrichment,

digestive health• Dosage: 5-7 %

3. ISOMALT: • Sugar replacement (no added sugar, sugar-free)

4. Palatinose™:• Low GI

BENEO Concept IdeaPermission to indulge – ice cream

Beneo Concept Idea: Low fat – sugar reduced ice cream

Benefits

• Delicious and creamy ice cream with less fat, while maintaining the taste consumers expect• Mild sweetness combined with reduced sugar content – sweetness expectations of

consumers can be matched!• “Lower calorie” product – appealing not only to weight conscious consumers

Which type of Orafti® ?

• Orafti® Inulin has excellent fat replacing properties in ice cream, replacing cream on a 1:1 basis• Smooth and creamy mouthfeel and excellent taste is maintained• Viscosity of the ice melt is kept close to the positive reference• Melting profile remains close to the full fat reference although melting is slightly

retarded• Overrun is kept on a high level with up to 100%

• Possible claims: fat free, fat reduced

• When both sugar and fat replacement is the target, options are possible• Orafti® Inulin as fat replacer and Orafti® Oligofructose as sugar replacer• Orafti® High Solubility Inulin combines both, fat and sugar replacement

Freezing point depression

* These values are based on the average molecular weight of the Orafti® ingredients.

These lower values indicate that when oligofructose is used to replace sugar for 100%

the final ice cream is harder. That’s why we recommend for sugar free ice cream combinationsof Orafti® Oligofructose or Orafti®HSI with e.g. Isomalt

Sugar equivalent

Sugar 1.0

Fructose 1.9

Glucose 1.9

Orafti® Oligofructose 0.5*Orafti® High Solubility Inulin

Orafti® Inulin 0.2*Isomalt 1.0

Sorbitol 1.9

Lower values = Harder ice cream

Effects on Meltdown & Stability of Ice Cream

• When Orafti® Inulin is replacing fat melting profile remains close to the full fat reference although melting is slightly retarded.

• When Orafti® Oligofructose is replacing sugar melting is retarded due to the effect of oligofructose on the freezing point.

• Important quality characteristic is the size of the ice crystals growth of the large crystals lead to an unpleasant mouthfeeI.

Orafti® Inulin shows a significant effect on the inhibition of the growth of large ice crystal

smoother, stable product more creamy, better mouthfeel improved overall eating quality.

Benefits of ISOMALT in ice cream

• Sugar like mild taste (50% sweetness of sugar)

• Pleasant sweetness

• Creamy texture and mouth feel

• Calorie reduced

• Low glycemic

“No added sugar” ice cream

*Palsgaard 5967; **Brenntag Vanilline

• Source of fibre

• No added sugars

• Suitable for diabetics

SUGARS OUT

FIBRE IN

Ingredients (%) Reference Sugar Reduced

Water 51.4 51.3

Cream 35+ 25.6 25.6

Dry skimmed milk 10.2 10.2

Sugar 12.0 -

Isomalt - 5.0

Native rice starch - 2.0

OraftiOligofructose - 5.0

Stabiliser* 0.8 0.8

Aspartame - 0.016

Acesulfame K - 0.011

Flavour** q.s. q.s.

Technical Reference Sugar Red.

Dry solids (%) 86.83 89.18

MSNF (%) 3.41 3.41

Sugar equivalent 3.88 3.88

Sweetness equivalent 5.88 3.29

Nutritional (/100g)

Fat 9.6 9.6

Proteins 4.0 4.0

CarbohydratesTotal sugars (DP1-DP2)

‘added’ sugarslactose

18.118.112.06.1

8.06.20.16.1

Fibre - 4.6

Energy (kcal) 175 154

Fat reduced Ice Cream

Ingredients (%) Reference With Orafti®GR

Fat Reduced

Cream (35% fat) 25.70 7.10

Orafti® Inulin - 7.00

Sugar 12.00 12.00

Skimmed milk powder 10.20 11.80

Water 51.29 61.29

Emulsifier/Stabiliser blend* 0.80 0.80

Flavour** 0.015 0.015

• High in fibre

• Reduced fat

* Palsgaard 5967** Brenntag Vanilline

Market Examples

Weight Watchers, UKLow fat Ice Cream With Inulin

Unilever, Mexico50% less fat and sugarfree Ice Cream With Inulin

Nestlé, Philippines0% fat and no addedsugar Ice Cream With Inulin

Palatinose™ Full fat ice cream with 6% Palatinose™

Reduced blood glucose response*

(*) Consumption of foods/ drinks containing isomaltulose instead of sugar induces a lower blood glucose rise after their consumption compared to sugar-containing foods/ drinks

INGREDIENTS (%w/w) Reference Test recipe

Palatinose™ PST-N -- 6.00Water 51.20 51.20

Cream (35% fat) 25.70 25.70

Fructose -- 6.00

Emulsifier1) 0.80 0.80

Vanilla flavour2) 0.05 0.05

Cream flavour3) 0.05 0.05

Sucrose 12.00 --Total 100.00 100.00

Process• Pre-blend the dry ingredients and disperse

into a mixture of all liquid ingredients• Heat to 85°C and hold temperature for 10

min • Cool down to 65°C and homogenize at

150 bar• Cool to 5°C and store overnight at 5°C • Aerate in a continuous freezer to an

overrun of 100% • Store in freezer

1) Frimulsion I116-E, Cesalpinia GmbH/DE2) Vanilla 10979-33, Givaudan/CH3) Cream 720159H, Givaudan/CH

Palatinose™ Low fat ice cream with 12% Palatinose™

Reduced fat

High in fibre

INGREDIENTS (%w/w) Reference Test recipe

Palatinose™ PST-N -- 12.00Water 61.149 61.149

Sucrose 12.00 -

Cream (35% fat) 14.121 7.10

Orafti® GR - 7.00Emulsifier1) 0.80 0.80

Vanilla flavour2) 0.08 0.08

Cream flavour3) 0.05 0.05

Aspartame - 0.013

Acesulfame K - 0.008

Total 100.00 100.00

Process• Pre-blend the dry ingredients and disperse

into a mixture of all liquid ingredients• Heat to 85°C and hold temperature for 10

min • Cool down to 65°C and homogenize at

150 bar• Cool to 5°C and store overnight at 5°C • Aerate in a continuous freezer to an

overrun of 100% • Store in freezer

1) Frimulsion I116-E, Cesalpinia GmbH/DE2) Vanilla 10979-33, Givaudan/CH3) Cream 720159H, Givaudan/CH

Manufacturing of Ice CreamHow to apply Palatinose™

Liquid ingredients

Flavors and colors

Inclusions and sauces

Dry ingredients

Mixing Homogenization Pasteurization Aging Freezing Hardening

Product assembly and Packaging

Market References

Wilfredo's, ZAMint Flavoured FrozenDairy Dessert „Low GI“

DISCLAIMER: The information contained in this document is the description of the product as it is publicly available. This document contains no confidential information obtainedfrom the producing company. By showing products containing functional ingredients in this document, BENEO does not imply that the product contains BENEO functional ingredients

Overview

Low glycemic yogurt concept

Benefits

Conditions of Use

Delicious yogurt drink with the combined goodness of natural fibre, less sugar and a lower glycemic response

Contributes to a balanced and healthy lifestyle as it has a lower effect on blood sugar levels

A delicious snack for your well-being

• “Lower blood glucose rise” wording by replacing at least 30% of sugars with chicory root fibre

• “Natural” fibre claim – depends on country legislation

, Dec. 2010)This information is presented in good faith and believed to be correct, nevertheless no responsibility / warranties as to the completeness or accuracy of this information can be taken. This information is supplied upon the conditions that the persons receiving the same will make their own determination as to its suitability for their purposes prior to use.

Less sugar More fruit Goodness of naturally-sourced fibre Proven to raise blood glucose levels less

Consumption of yoghurt snacks containing chicory root fibre instead of sugars raises blood sugar concentrations less after consumption compared to sugar-containing yoghurt snacks.*

To be verified according to national food legislation. Confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO. * preliminary health claim wording

Fruit & Grains: A Virtuous Snack

Nourishing + Delicious: A WIN-WIN snack

Benefits of Sugar Reduction with Oligofructose/Inulin in fruit prep

• Good solubility Orafti® Oligofructose solubility > 80% w/w at 20°C

Benefits of Sugar Reduction with Oligofructose/Inulin

• Good solubility

• Good thermal stability During Processing During Storage

Benefits of Sugar Reduction with Oligofructose/Inulin

• Good solubility

• Good thermal stability During Processing During StorageConditions:

• pH ≥ 4.5 NO HYDROLYSIS !

• pH ≤ 4.5 and T ≤ 10°C NO HYDROLYSIS !

• pH ≤ 4.5 and ambient temperature Hydrolysis occurs but manageable

Sensorial profiles of no added sugar fruit yoghurts

• Yoghurt : fruit preparation85% 15%

• No added sugar

• 30% energy reduced

• Sweetened with Stevia

• Optimised sweetness profile by

• Combining oligofructose and a sweetness

enhancer

• Oligofructose contributes to sweetness

and masks stevia off-notes

• 3g fiber/100g final product

IngredientsReference

[%]3% Fibre

[%]Skimmed milk 86.83Semi skimmed milk 93.69Skimmed milk powder 3.41 3.41Cream 40 3.88 2.90Sugar 5.88Yoghurt culture q.s. q.s.Total yoghurt base 100.00 100.00

IngredientsReference

[%]3% Fibre

[%]Strawberry 50.00 57.81Water 20.41 14.25Sugar 30.00Orafti®L85 28.00Stevia RN 0.20Citric acid 0.75 0.75Starch* 3.00 3.00Modulasense sweetness flavor 0.15Sodium citrate 0.84 0.84Total fruit prep 100.00 100.00

Nutritional InfoReference

[%]3% Fibre

[%]Fat 2.5 2.2Dry Matter 22.8 16.8Sugar 9.6 0.3

No added sugar with Orafti®L85 and Stevia RNOptimised sweetness profile

• Reduced sugar• Improved sugar taste and mouthfeel• Fibre enriched• Calorie-reduced

Ingredients With Orafti HSI (%) Reference Recipe (%)Strawberries (10.5% ds) 50.0 50.0

Orafti® HSI 20.0 0.0

Sucrose 0.0 45.0

Pectin1 0.70 0.0

Pectin2 0.0 0.5

Water 29.0 4.5

Aspartame 0.18 0.0

Acesulfame K 0.12 0.0

Citric Acid (50%) q.s. q.s.

Dry Solids q.s. q.s.

Sugar Reduced Fruit Preparation

Market Examples

Source: Innova

Danone, AustriaSpoonable yogurtWith Oligofructose

Danone, BelgiumCalorie-reduced drinking yogurtWith Oligofructose

Zott, GermanyCream yogurt with no added sugarWith Oligofructose

ISOMALT in fruit preps

• High solubility

• Very good gel builder• Low syneresis

• Excellent color stability (no Maillard reaction)• Chemically very resistant against acid or

enzymatic hydrolysis

• Pure fruity taste • Less sweet

• Low glycaemic

ISOMALT in fruit preps exhibit an excellent color stability

• ISOMALT shows the best color stability compared to sucrose and fructose

• ISOMALT and sorbitol are similar

• Fructose shows very strong browning

Palatinose™ Highly stable under acidic conditions

Storage at room temperature (25°C); pH-value 2.5 – 2.7

0 1 2 3 4 5 6 7 8 9 10 11

Time in months

SucrosePalatinose™

56* over 70 different strains were tested** Model solution: aqueous solution of 4.5% Palatinose™ + yeast nitrogen base (Fluka) + 2% peptone solution for LB

Incubation with inoculating loop in test tube, 7 days, 28°C, anaerobic conditions

Based on the fact that Palatinose™ cannot be fermented by oral lactic acid bacteria, we evaluated the possible utilization of Palatinose™ by other lactic acid bacteria namely the typical beer spoilage bacteria. None of them was able to ferment Palatinose™.

Palatinose™ Cannot be utilized by lactic acid bacteria*

Palatinose™ Can easily be applied - Good solubility

Process of yoghurt/yoghurt drinksHow to add Palatinose™

Stabilizer, fruit concentrate orfruit preparation(max. 30% Palatinose™)

* Dairy Processing Handbook/Chapter 11/ pg 262

Palatinose™ Highly stable during UHT treatment

• Dosage: 6%• No „burnt off flavor”• No visible browning

UHT Treatment at 140 °C, 3 seconds

Palatinose™ Can easily be applied - Sufficient dissolution

Sample identification Dissolution time [s]

Milk + 3.5 % saccharose < 30

Milk + 7.0 % saccharose < 30

Milk + 3.5 % fructose < 30

Milk + 7.0 % fructose < 30

Milk + 3.5 % Palatinose™ 90 - 120

Parameters: temperature milk 4 °C, Ultra-Turrax®, fresh milk (3.5 % fat)

At typical holding times in the dissolving tank the speed of dissolution should be sufficient enough!

Palatinose™ Fruit preps: example recipes

1 In EU: Intensive sweeteners only allowed if energy-reduced or no added sugars

INGREDIENTS Test recipe

% w/wPalatinose™ PST-N 17.00Mashed strawberries 50.00Fructose 33.00Water 12.50Pectin1) 0.50Total 113.00

INGREDIENTS Test recipe% w/w

Palatinose™ PST-N 30.000Strawberries 65.000Water 4.385Pectin 0.500Acesulfame K1 0.046Aspartame1 0.069Total 100.00

1) LM-104 AS-FS Genu Pectin, CP Kelco Gemany GmbH/DE

Palatinose™ Example Recipe: ProCarb Fruit Yoghurt

Yogurt base:

INGREDIENTS

Test recipe Reference

% w/w % w/wSkimmed milk (0.1% fat) 85.61 85.61Milk proteins1) 4.66 4.66Cream (40% fat) 4.33 4.33Palatinose™ PST-N 5.40 0.00Sugar 0.00 5.40Yoghurt culture2) q.s. q.s.Total 100.00 100.00

Fruit preparation:

INGREDIENTS

% w/w % w/wStrawberry 50.61 50.61Sugar 33.00 33.00Water 15.93 15.93Starch1) 3.00 3.00Sodium citrate 0.84 0.84Citric acid 0.75 0.75Flavour2) 0.20 0.20Flavour3) 0.67 0.67Total 105.00 105.00

Fruit yoghurt:

INGREDIENTS

% w/w % w/wYoghurt base 85.00 85.00Fruit preparation 15.00 15.00Total 100.00 100.00

Low fat

High protein

Process yoghurt base• Disperse milk proteins and cream into the skimmed

milk, using a high shear mixer.• Hydrate for 30 mins.• Heat to 65°C and homogenize at 200 bar.• Pasteurize at 85°C for 8 minutes.• Cool to 43°C and add the yoghurt culture.• Mix well and incubate in a tank at 43°C until a pH of

4.5 is obtained.• Stir and cool rapidly to 20°C.• Smoothen• Cool to 4°C and keep refrigerated.

1) Nutrilac BE-8405, Arla Foods Ingredients Group2) YoFlex Mild 1.0 (Lactobacillus delbrueckii subsp. bulgaricus , Streptococcus thermophilus), Chr. Hansen

1) Agenajel 20.371, Agrana2) Tastegem SW555933 SPM, Firmenich3) Strawberry Flavour 050001 U35898, Firmenich

63Confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO. National food legislation to be considered. No responsibility / warranties as to the completeness or accuracy of this information can be taken.

Thank you!

Adri.Sheppard@savannah.co.za

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