Consumers and food manufacturers have turned to an increasing array of natural ingredients that deliver sweetness and functionality. Examples include syrups such as from rice bran, tapioca, oats and yacon to more established options like agave. Some of these sweeteners, such as honey and maple syrup have garnered more interest due to the rise in specialty diets such as gluten-free and paleo-diets. However, while the attributes of various HFCS are well known, the general cost, availability, sensory and functional properties of these emerging nutritive sweeteners are often less so. This presentation delved into the technical characteristics of some of these new formulation tools to provide practical insights into their use. As one example, the challenge behind matching Dextrose Equivalence (DE) for specific applications was touched on.
Mary Mulry, Ph.D., Managing Director, FoodWise One, LLC speaking on “Properties of Natural Sweeteners” at the 2017 Sweetener Systems Conference.