Title: Alternative Sweeteners

Crystalline Fructose 385
Table 10 Reduced-Calorie Cake Mixes
White Yellow Chocolate
cake cake cake
Ingredient (%) (%) (%)
Krystar ® crystalline fructose 47.28 47.28 44.90
Hi-ratio bleached cake flour 38.75 38.75 37.72
N-Flate (National Starch) 7.71 7.71 7.52
Henningsen type P-20 egg 3.44 3.44 3.35
white solids
Baking powder 2.24 2.24 1.49
Givaudan FD-9993 vanilla 0.58 0.58 0.57
powder
De Zaan 11SB cocoa powder — — 4.17
Baking soda — — 0.28
Roche 1% CWS dry β- — 0.15 —
carotene
Directions for use: Blend 16 oz (454 g) of reduced-calorie cake mix with 10 oz of water for 30 sec
at low speed, followed by 5 min whipping at high speed. Transfer the heavy batter into two 9-inch
round cake pans (or one 9 1 /2 13 1 /2 rectangular pan) that have been sprayed with a low-calorie,
nonstick spray. Bake at 325°F 30–32 min.
• Humectant properties of fructose can replace glycerin to improve product
moisture and shelf-life in baked goods and bakery fillings. Multiple
benefits gained include eliminating the off-flavor of glycerin, removing
glycerin from the product label, and ingredient cost savings (33).
• It is possible to exploit the fructose-starch synergy to control the starch
gelatinization temperature in cakes formulated with fat replacers. Reduced-calorie
cake formulas like those illustrated in Table 10 allow
bakers to produce cakes comparable in height and volume to full-fat
products (34).
• Reduced fructose-starch cook temperatures may allow reduced product
heat damage, faster line speeds, and lower energy costs.
E. Dairy Products
• Fructose may sweeten both the base and fruit in all-nutritively sweetened
yogurt for enhanced fruit flavor and ingredient image and ingredient
cost savings.
• Enhanced chocolate flavor allows reduced costs and fewer calories in
chocolate milk.