Dairy Processing -March/April 2022 - 30

FORMULATION
Most commercial sucrose is obtained from sugarcane or sugar beets.
and are considered to be artificial sweeteners, while allulose, monkfruit and
stevia are regulated as generally recognized as safe (GRAS) ingredients and
considered to be natural sweeteners. There are other GRAS ingredients with
sweetening effects, including sugar alcohols, fibers and some flavor enhancers.
In recent years, most dairy foods formulators have been relying on
allulose, monkfruit and stevia. They provide natural sweetness to better-foryou
dairy foods.
Allulose is the most recent to enter the market and has been well
received by ice cream and yogurt manufacturers because it functions and
tastes like sucrose. Considered a rare sugar, allulose is absorbed by the
body, but not metabolized, making it nearly calorie free. This is why it is not
declared as an added sugar on nutrition labels.
Allulose is one of the many types of monosaccharides that exist in
nature in small quantities and can be found in certain fruits, including figs,
raisins and jackfruit. Allulose has a texture and performance behavior like
sugar, providing comparable bulk, sweetness and functionality.
Monk fruit, also known as luo han guo, is a small, vine-grown, subtropical
fruit that gets its intense sweetness from naturally occurring antioxidants
called mogrosides, which are up to 300 times sweeter than sugar. Monk fruit
juice concentrate is one of the most common ingredient formats and is about
15 times sweeter than sugar. It is made by crushing the fruit then infusing
the crushed fruit with hot water to release its natural sweet juice. The sweet
infusion is then filtered to clarify and stabilize the monk fruit juice.
Stevia currently reigns as the most popular natural high-intensity
sweetener. Stevia leaves contain dozens of sweet components; however,
the best-tasting comprise only a small percent of the stevia leaf. Suppliers
in the stevia space continue to invest in technologies to differentiate their
products and make them more affordable and better tasting.
In many instances, blends of these three high-intensity sweeteners
provide the most desirable sweetening curve. And sometimes, just a touch
of sugar is what is needed to make the taste complete, naturally.
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Dairy Processing -March/April 2022

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Dairy Processing -March/April 2022 - Intro
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