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Confectionery

Sweetness profile, or the intensity of sweetness, is one of the most important characteristics to be considered when formulating sugar free confectionery products. Litesse^® can be used to replace many of the functional attributes of typical sugars, and is used in combination with high potency sweeteners to provide the desired level of sweetness. Confectionery made with sucrose and glucose syrup is the standard by which consumers and manufacturers judge products made with alternative sweeteners. The closer the sugar substitute resembles the properties of sucrose- and glucose-based confectionery, the more likely it is that the sugar free or reduced sugar product will be successful in the marketplace.

The diverse range of confectionery products, from jellies to fondants to dragees, is achieved by modifying the solubility and the crystallization behaviour of sugar in combination with glucose syrup. In the formulation of these types of products, care needs to be taken to select the most suitable alternative sweetener combinations. Litesse^® can be used in all confectionery formulations to replace glucose syrup, and can be used in combination with other alternative sweeteners which replace sucrose.

Viscosity, as with solubility, is also a key factor in finished product quality as it helps to convey structure and texture to the product. Most polyols have a much lower viscosity compared to glucose syrups and this can create problems with cold flow, and lead to poor texture. Often polyol masses are cooked to temperatures as high as 165°C, compared to sugar and glucose syrup masses which are typically cooked to 145°C. Litesse^® has a high viscosity and glass transition temperature, making it ideal for use in combination with polyols in confectionery.

Litesse^® offers multiple benefits for use in confections:

• Prebiotic and high in fibre to improve digestive health
• 1 kcal/gram for the formulation of reduced calorie confections
• Low glycaemic response of 4 to 7, replaces and reduces sugars, and is suitable for diabetics
• Non-sweet flavour adds little sweetness of its own, but can be used to balance sweetness and is compatible with sugar and high potency sweeteners
• Well-tolerated up to a mean dose of 90 grams/day with no adverse gastrointestinal effects
• Satiating effect. Clinical studies have shown that consumption can substantially reduce subsequent caloric intake

With Litesse^®, confectionery manufacturers can meet consumer expectations for delicious, indulgent sweets that are sugar free or reduced sugar.