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Y.-P. LIN, Sensus America LLC, Princeton Corporate Pl., 1 Deer Park Dr., Ste. J, Monmouth Junction, NJ 08852 With more consumers opting for a healthier lifestyle, inulin, a prebiotic dietary fiber, has become a popular food ingredient. The inulin-fiber syrup (Frutalose® L85) extracted from chicory root, consisting of short chain oligofructose molecules (DP 2-10), has five-time sweetness than a native inulin powder, and easier to handle during food preparation. It is a highly functional sweet syrup which can effectively replace sugar and sugar alcohols (polyols) in reduced sugar/low calorie/low glycemic index (GI) food applications, while providing health-promoting benefits. In contrast to those chemically manufactured sugar alcohols, the Frutalose® L85 is a natural food ingredient with an approved GRAS status, which does not cause laxative effect. Similar to the sugar alcohols, the Frutalose® L85 has low caloric value (1.9 Kcal/g, dry solids) and low GI (20, vs glucose: 100), and it offers similar sweetness (50%, vs sucrose: 100%) and solubility (75%, 68Ο F) compared to sugar alcohol syrups. As a healthy sugar/sugar alcohol alternative, the Frutalose® L85 also provides functional benefits of fruit flavor enhancement, synergy with high intensity sweeteners, and good humectancy for many foods such as bars, confections, fruit preparations, beverages, cereals, and sweet baked goods. Sensus has developed two nutritional bar concepts: Fiber+ (high fiber) and Sustenergy (low GI) bars. A mix of Frutalose® L85 and Frutafit® CLR (Sensus powdered inulin) is used to partially replace glucose syrup and sugar in their binding syrups to reduce sugar, enrich fiber and support a stable blood sugar level. The inulin-fiber syrup is also used to completely replace maltitol syrup in the center filling of a reduced sugar chocolate candy bar, which will be featured at the IFT 2005. It provides benefits of reduced laxative effect, fiber enrichment, and good humectancy.
Session 3, NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |