A review of food reformulation of baked products to reduce added sugar intake

Publication date: Available online 21 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Xiao Luo, Jayashree Arcot, Timothy Gill, Jimmy CY. Louie, Anna RanganAbstractBackgroundExcessive consumption of added sugar is negatively associated with many health outcomes. Cakes and biscuits are popular discretionary foods that contribute significant amounts of added sugar to people’s diets. Food reformulation may allow an efficient reduction in dietary sugar at a population level without shifting the individual’s dietary pattern.Scope and approachThe aim of this review was to examine the literature on reformulation of baked products to reduce added sugar. Sucrose plays multiple vital roles in baked products, such as sweetness and bulking, and suitable substitutes must be able to address these functions. A range of potential sucrose substitutes are discussed.Key findings and conclusionsPolyols provide both bulk and sweetness though less than sucrose. Non-nutritive sweeteners (NNS) are commonly used in combination with polyols and bulking agents. Stevia, though with a noticeable metallic aftertaste, is the most studied NNS in baked products. Acesulfame-K, sucralose and encapsulated aspartame are also able to replace sucrose with low-calorie carbohydrates (oligofructose, maltodextrin and polydextrose) or polyols. This review indicates that maltitol seems the most suitable sole sucrose substitute at present, while diverse mixtures of NNS, polyols and low-calorie carbo...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research