functional fibres & sugar reduction ice cream. 2 benefits of sugar reduction with oligofructose...
TRANSCRIPT
Functional Fibres & Sugar ReductionIce Cream
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Benefits of Sugar Reduction with Oligofructose
• Good solubility
• Texture & Taste
Bulking properties: provides body & roundness
Sugar reduction while still having certain sweetness
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Benefits of Sugar Reduction with Oligofructose
• Good solubility
• Texture & Taste
Bulking properties: provides body & roundness
Sugar reduction while still having certain sweetness
• Similar properties of ice cream
Similar viscosity
Similar meltdown
• Sugar free ice cream possible, in combination with polyols
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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 combinations
of Orafti®L95/P95 or Orafti®HSI with e.g. Isomalt
Sugar equivalent
Sugar 1.0
Fructose 1.9
Glucose 1.9
Orafti®L95/P95 0.5*
Orafti®HSI 0.3*
Orafti®GR 0.2*
Isomalt 1.0
Sorbitol 1.9
Lower values = Harder ice cream
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Benefits of Sugar Reduction with Oligofructose
• Good solubility
• Texture & Taste
Bulking properties: provides body & roundness
Sugar reduction while still having certain sweetness
• Similar properties of ice cream
Similar viscosity
Similar meltdown
• Sugar free ice cream possible, in combination with polyols
• Health Benefits- Sugar Reduction- Fibre Enrichment- Reduced Glycemic Response
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Sugar reduction Fibre enrichment Reduced blood glucose response
Health Benefits
7confidential product concept – developed by and for BENEO – protected by copyright – all rights reserved by BENEO
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Sugar & fat reduced ice cream
*Palsgaard 5967; **Brenntag Vanilline
• Source of fibre
• Reduced fat
• Reduced sugars
SUGARS & FAT OUT
FIBRE IN
Ingredients (%) ReferenceSugar & Fat
Reduced
Water 51.4 62.1
Cream 35+ 25.6 11.0
Dry skimmed milk 10.2 10.6
Sugar 12.0 3.0
Fructose - 3.0
Remyline AX-DR - 2.5
Orafti HSI - 7.0
Stabiliser* 0.8 0.8
Flavour** q.s. q.s.
Technical ReferenceSugar & Fat
Reduced
Dry solids (%) 32.9 30.3
MSNF (%) 11.1 10.6
Sugar equivalent 18.1 16.7
Sweetness equivalent 12.0 10.5
Nutritional (/100g)
Fat 9.6 4.5
Proteins 4.0 3.9
CarbohydratesTotal sugars (DP1-DP2)
‘added’ sugarslactose
18.118.112.06.1
14.812.76.85.9
Fibre - 5.8
Energy (kcal) 175 124
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“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
Remyline AX-DR - 2.0
Orafti P95 - 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
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Market Examples
Just Ice, BelgiumVanilla Ice Cream Without added sugarOrafti®Oligofructose & Inulin
Nestlé, SpainVanilla Ice Cream Without added sugarOrafti®Inulin
Rios, GermanyWater-based Ice Cream Without added sugarOrafti®Inulin