Title: Alternative Sweeteners

512 Mitchell et al.
Frozen yogurt is a specially product within this category that has become
very popular. Frozen yogurt is lower in fat than ice cream, and thus calorie reduction
is achieved primarily from sugar replacement. Here again, polydextrose
serves the same varied functions of bulk, texture, and freezing point depression.
F. Gelatins, Puddings, and Fillings
A 50% calorie reduction is readily achieved in an instant pudding-type product
when polydextrose is used with a high-intensity sweetener (26). Using polydextrose
results in a creamier texture with a more uniform dispersion of cocoa and
starch. It also functions as a formulation aid and helps prevent lumping and nonuniformity.
G. Hard Candy
A major portion of the sugar in hard candy can be replaced with polydextrose
(27). Clarity and good bite are still achievable with a reduced sugar level. A
high-intensity sweetener is needed to supply the sweetness expected in hard
candy products.
Polydextrose is amorphous and does not crystallize at low temperatures or
high concentrations so it can be used to control the crystallization of polyols and
sugars and therefore the structure and texture of the final product. This is analogous
to conventional sugar confectionery production in which glucose syrups are
used to prevent or control sucrose crystallization.
Litesse Ultra (III) is a particularly useful ingredient in the production of
sugar-free and reduced-calorie hard candy and offers both product and processing
improvements when used at low levels in polyol mixes.
While acknowledging that some polyols work very well in this application,
there are still some technical issues associated with their use in hard candy systems.
From production scale trials using Litesse Ultra (III) in combination with
polyols, the following general conclusions have been drawn.
1. Increasing the proportion of Litesse Ultra (III) increases the molten
mass viscosity, improving the handling characteristics of sugar-free
candy. Cooling times are reduced and the products may be processed
using conventional stamped and depositing technology.
2. Low-level additions of Litesse Ultra (III) reduce the graining of isomalt
candies.
3. The stability of Litesse Ultra (III) combination may be equivalent or
better than sugar/glucose candy.
4. Clear, transparent products with excellent flavor release are possible.
5. Calorie reductions greater than 50% are possible.