Baked Goods
Litesse® polydextrose can be instrumental in the development of bread and sweet baked goods that are reduced in sugar, lower in calories, low glycaemic and also high in fibre.
Litesse® is a prebiotic fibre, low glycaemic, only 1 kcal/gram and sugar free. With a low glycaemic response ranging from 4 to 7, the Litesse® family of ingredients can be used to replace higher glycaemic carbohydrates such as some flours, sugars, and starches. Their low glycaemic response has a minimal impact on blood glucose levels and insulin demand.
Litesse® has an ideal combination of functional properties for bakery processing:
- Similar functionality to sucrose in baked goods
- Alters thermal setting properties by delaying gelatinization of starch, making it an effective low calorie sugar replacer
- Provides humectancy to improve texture and mouthfeel, and extend shelf life
- Serves to inhibit moisture migration from fillings into the crust in composite bakery products
- Acts as a crisping agent in low moisture applications
- Undergoes Maillard browning (except Litesse®Ultra™)
- Clean flavour and neutral taste compared to many fibre ingredients
- A 50/50 combination of Litesse® and crystalline Lactitol can be used to replace sucrose
There are numerous reduced sugar, lower calorie and higher fibre baked goods available in the marketplace today. Undoubtedly, consumers will only choose the products that offer superior taste and texture.
Litesse® is uniquely suited for improving the flavour and texture of a range of bakery products. Known for years as a premium bulking agent and sugar replacer, it has a clean taste and smooth mouthfeel that enhances most formulations.
