Sugar Reduction Ingredient Solutions for Food Products

Sugar reduction is a central focus of healthy living among consumers motivated by personal health preferences and medical necessity. After all, consumers continuously explore options to control their sugar intake – either for long-term preventative measures or to maximize their health. In 1994, the Food and Drug Administration (FDA) first created criteria for labeling “healthy” packaged goods as such. A newly proposed set of rules for “healthy” claims announced in October 2022 would bring further awareness to consumers regarding sugar reduction and consumption.

For food and beverage formulators, it’s crucial to understand the consumer motivations for reducing sugar in their diets and being mindful of their needs while formulating new products.

Explore our solutions to achieve your goals of creating healthier products, formulating a label claim, achieving cost savings, enhancing your product flavor, and meeting your consumers' needs.

Allulose

Liquid allulose is a novel low-calorie rare sugar with 70% sweetness of sugar. With only 0.4 calories per gram, allulose acts like sugar in your formulations, offering:

• Sugar-like sweetness profile
• Bulking
• Browning
• Freeze-point depression properties with fewer calories

Allulose synergizes with other sweeteners to deliver the ideal sweetness reduction and taste profile.

Erythritol 

Erythritol is a zero-calorie bulk sweetener with 70% sweetness of sucrose and has the highest digestive tolerance compared to other polyol sweeteners.

Thanks to its clean taste and functionality close to sucrose, erythritol enables signification sugar reduction in many applications. It has a slight cooling effect that lends its formulation to gum products.

Erythritol Blends

Erythritol sweetener blends with stevia plant extract to unite the taste, quality, digestive tolerance, and bulking functionality of erythritol with the sweetening capacity of stevia plant extract. The result is a natural zero-calorie sweetener with full sugar sweetness, excellent taste, and complete bulk sweetener functionality.

Maltitol

Maltitol is 90% as sweet as sucrose, with fewer calories and a low cooling effect. Maltitol is often used in confectionery, bakery, and ice cream applications, often allowing for 1:1 replacement of sucrose and corn syrup solids for reduced-sugar and reduced-calorie formulation and labeling.

Maltodextrin

Maltodextrins are glucose polymer chains with a molecular weight between starch and glucose syrups. Maltodextrins vary in the degree of starch hydrolysis and sugar profile. The degree of starch hydrolysis and sugar profile is expressed in the DE (dextrose equivalents) number. They are highly water-soluble and have less browning effect compared to glucose syrups.

Maltodextrins are suitable for applications with desired characteristics of low hygroscopicity and ready solubility. It is instrumental in applications where nutritive bulk without excessive sweetness is necessary and is an excellent carrier in blends.

Mannitol

Mannitol is a polyol that is non-hygroscopic and has inert properties that provide stability and protection in finished products. Mannitol powder is used primarily in confectionery. It has a cool, sweet mouthfeel and will not pick up moisture, which makes it a beneficial dusting agent in sugar-free gum.

Sorbitol

Sorbitol has a sugar-like taste and performance with a low cooling effect and is often used in conjunction with high-intensity sweeteners to replace sucrose.

Sorbitol is an excellent humectant, freeze point depressant, crystallization inhibitor, and excipient in food applications. A variety of crystalline sorbitol granulations are available to support applications such as:

• Frosting
• Icing
• Chewing gum
• Mints
• Tablets

Stevia Leaf Extract

Xylitol