Maria Petersson

Dextrin – sugar reduction in practice

Dextrin is a sta­ble ingre­di­ent that is great at keep­ing shape and tex­ture as well as with­stand­ing great stress. It is neu­tral in taste and easy on the stom­ach. But to ful­ly blos­som, dex­trin needs friends.

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Isomaltooligosaccharides (IMO)- sugar reduction in practice

IMO or iso­ma­l­tooligosac­cha­rides which is the full name of this dietary fibre come with excel­lent bulk prop­er­ties, a pleas­ant taste and some sweet­ness. This arti­cle is about IMO – sug­ar reduc­tion in practice.

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Inulin – sugar reduction in practice

Inulin - can it be an alter­na­tive to sug­ar? Inulin is low in calo­ries and fits in a vari­ety of foods. But hold on. Please read this arti­cle before you start replac­ing sug­ar with inulin straight off. There is a lot to think about!

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Sädesfält i solnedgång
Foto Sebastian Pichler

Polydextrose – from seed to Eureba

With an abil­i­ty to pro­vide the same vol­ume and con­sis­ten­cy as sug­ar – with 75 per cent few­er calo­ries and almost no effect on blood sug­ar lev­els – poly­dex­trose is like a mir­a­cle ingre­di­ent that makes the bun light and juicy. The taste­less dietary fibre has bare­ly notice­able sweet­ness, but many oth­er prop­er­ties in com­mon with sug­ar (and fat). Polydextrose is pro­duced from the nat­u­ral­ly occur­ring sub­stances glu­cose, sor­bitol and cit­ric acid. In prac­tice, pro­duc­tion starts with wheat or oth­er starch-rich crops. But how it is done? We will tell.

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Sorbitol – from seeds to Eureba

Sorbitol is found nat­u­ral­ly in fruits and berries, but is pro­duced indus­tri­al­ly from wheat, for exam­ple. Thus, one of the world’s most com­mon crops becomes one of the world’s most com­mon sweet­en­ers. Read the arti­cle and find out how!

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Maltitol – from seed to Eureba

En afford­able, pop­u­lar sug­ar alco­hol with soft sweet­ness that per­forms well in choco­late, among oth­er things. Maltitol is the most sucrose-like of all sug­ar alco­hols, and also one of the most wide­ly used in food pro­duc­tion. But what about the after­taste that so many sweet­en­ers have? No prob­lem with malti­tol. So pick up some choco­late and read more about the sug­ar alco­hol that comes from malt­ed cereal.

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Isomaltooligosaccharides (IMO) – from seed to Eureba

Isomaltooligosaccharides (IMO) are found nat­u­ral­ly in many foods, but may also be added to some prod­ucts as bulk and to give sweet­ness. IMO itself is a dietary fibre, but is sold as syrup or pow­der which also con­tains sug­ars and oth­er ener­gy-giv­ing car­bo­hy­drates. Despite this, IMO may be of use in sug­ar reduc­tion. Let’s learn more about IMO’s path from the cas­sa­va root to sweet­ened fibres.

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Erythritol – from seed to Eureba

In nature we find the poly­ol ery­thri­tol in grapes, pears and mel­ons, but also in fer­ment­ed foods such as wine, cheese and beer. With 70 per­cent of the sweet­ness of sug­ar, but with no calo­ries and no effect on blood sug­ar, ery­thri­tol is an inter­est­ing ingre­di­ent in sug­ar reduc­tion. But as ery­thri­tol occurs in such small quan­ti­ties in nature, it is man­u­fac­tured – from wheat and yeasts.

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Inulin – from seed to Eureba

Chicory is a pop­u­lar plant among grow­ers. The sub­stance inulin makes the plant hardy when the cli­mate is harsh­est. Inulin is used exten­sive­ly as a dietary fibre in the food indus­try. The fibre main­ly gives bulk, but can also con­tribute with some sweet­ness. Inulin works best with oth­er ingre­di­ents – like Bayn Solutions’ sweet­ened fibres. Curious? Read on!

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