Ingredion delivers latest sugar reduction series for confectionery and bakery ranges
Global ingredients specialist Ingredion EMEA is expanding its portfolio of sugar reduction and specialty sweeteners solutions across Middle East and Africa, with the launch of Stablesweet LD low sugar glucose syrup for confectionery ranges.
Derived from corn, the glucose syrup enables sweets manufacturers to produce more shelf-life stable products, while reducing sugar content and enhancing visual appeal.
The series is said to be ideal for sugar confectionery applications such as chewy sweets, lollipops, hard boiled candy, jellies and gummies and delivers increased shininess and transparency for greater customer appeal.
Rodolfo Garza, Regional Growth Platform Leader, Marketing, at Ingredion EMEA, said: “Even in varying hot climates across the Middle East and Africa, Stablesweet LD low sugar glucose syrup delivers product stability, which means that the same formulation can be used across different markets. It also reduces stickiness and sugar recrystallisation of the final product, while providing improved colour and shelf-life stability.”
The new series is a 32 DE glucose syrup, with a similar functionality and processability to conventional glucose syrups and features a low monosaccharide and disaccharide content
Versasweet development
In addition, the business has added to its portfolio with its Versasweet 1724 low sugar glucose syrup for ice cream and sweet baked goods.
Derived from corn, the produc enables food and beverage manufacturers to reduce sugar content, while delivering a consumer-preferred texture and an improved sensory experience over the product’s shelf-life.
Rodolfo Garza, Regional Growth Platform Leader, Marketing, at Ingredion EMEA, said: ““Our new low sugar glucose syrup reduces the contribution to sugars as listed on the final product’s nutrition information, so manufacturers can tap into the sugar reduction trend without changing their ingredient labels or processes.”
With a similar functionality and processability to conventional glucose syrup, Versasweet 1724 ensures shelf life stability for low moisture products, such as powdered creamers and baked goods. The new range eliminates the issue of hygroscopicity, resulting in reduced stickiness of the final product. The full list of applications for the series includes ice cream, fruit prep, yoghurt, powdered dairy-based products, bakery fillings, sweet baked goods, coatings, cereal bars, soft drinks and beverage concentrates, sauces and dressings.
