Reducing sugar content and achieving clean label designation for marinades, dressings, and sauces
Kansas City In most food and beverage sectors, having a clean label and being healthy are two desirable traits. The characteristics are most noticeable when selecting clean label starches and substitute sweeteners for reduced sugar in sauces, dressings, and marinades.
Adrienne Pohrte, Tate & Lyle P.L.C.’s technical manager for soups, dressings, and marinades, based in Hoffman Estates, Illinois, stated that “some sauces, dressings, and marinades have a surprisingly high level of sugar.” “Sugars are not just used to sweeten; they also give body and thickness and help balance acidic ingredients like vinegar.”
According to her, when sugar is lowered, high-intensity sweeteners like stevia or sucralose may be used to maintain a particular sweetness level. It has been demonstrated that fibers, gums, and starches can assist in restoring a comparable consistency to offset the viscosity lost when sugar is eliminated.
Allulose is being used as a sugar substitute in a lot of formulation activity and product releases for dressings and barbecue sauces, according to Ms. Pohrte.
When the U.S. Food and Drug Administration announced in April of last year that it would use enforcement discretion to permit allulose, a rare sugar, to be removed from the total and added sugars disclosures on the Nutrition Facts and Supplements Facts labels, sugar reduction with allulose gained appeal. The F.D.A. claims that cellulose has fewer calories, barely raises insulin or blood glucose levels, and does not contribute to dental decay.
According to Ron Pagaoa, senior marketing manager, savory section for Ingredion Inc., Westchester, Ill., cellulose has been demonstrated to lower sugar while restoring solids, bulking, browning, and freezing point depression qualities that may be lost when sugar is eliminated.
He stated that at certain usage levels, “high-potency sweeteners like Reb A and Reb M stevia sweeteners can deliver clean-tasting sweetness without contributing to bitterness.” Examples of polyols that contribute sweetness, bulk, and in some cases even calorie reduction are erythritol, maltitol, and sorbitol. Additional sources of bulking and sweetness include dextrose, maltodextrins, glucose syrup solids, and glucose syrups.
One of the other objectives when creating marinades, dressings, and sauces could be to lower the fat content.
“Reducing sugar, salt, and fat in sauces, dressings, and marinades is a multifaceted process,” stated Dave Bender, worldwide vice-president of research and development at Griffith Foods, an Illinois-based company with a U.S. office. Since every product is different, it’s important to comprehend the workings and relationships of the components that are being swapped out in the sauce recipe.
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“There are opportunities to use ingredients like pure maple syrup, agave nectar, and malted barley extracts to replace refined sugar, high-fructose corn syrup, and artificial sweeteners because consumers are demanding healthier products with more transparent labels.”It’s doubtful that sugar reduction will replace sugar entirely.
He stated, “Sugar does more than just make a product sweet.” When developing a recipe for reduction or replacement, it is important to take into account the fact that it can add mouthfeel and texture, prolong shelf life, and lessen sourness in sauces. Because of this, a mixture of ingredients is required to replace some of the qualities that sugar gives the sauce.
Certain starches or gums may offer the right thickness and viscosity when fat is lowered.
“By using specific fibers that provide the required viscosity and mouthfeel, fat (and/or oil) levels can be significantly reduced for water-continuous emulsions like mayonnaise-type products,” Mr. Bender stated. “This kind of development usually involves striking the ideal balance between nutritional benefits, taste, and texture.”
According to Ms. Pohrte, mouthfeel changes when fat is removed.
“To replicate the lubricity and richness, one must use starch,” she stated. “A flavor modification might also be required.”
Achieving clean label status in marinades, dressings, and sauces can be accomplished by looking for substitutes for modified starches.
Heat-treated wheat flour is available from Siemer Specialty Ingredients, a part of Siemer Milling Co., Teutopolis, Ill. According to Rob Ferguson, senior account executive, heat-treated wheat flour has advantages for food safety as well as being a highly useful ingredient in a variety of applications utilizing different heat treatment levels and styles. It can be particularly prepared to take the place of chemically altered starches in sauces, gravies, and soups.
He claimed that it functions similarly to a “cook-up” starch, offering hot pasting viscosity, a clearer flavor profile, and a clear ingredient declaration.
According to Mr. Ferguson, heat-treated wheat flour also has advantages in the form of reduced salt content, enhanced flavor profile, benefits for the freeze-thaw cycle, shear stability, pH stability, steam kettle to retort to freezer stability, increased mouthfeel, and rapid dispersion.
According to Ms. Pohrte, Tate & Lyle has a brand of starches called Claria that functions similarly to modified starches but is listed as tapioca or corn starch in the ingredient statement.
Ingredion provides home crafts. Develop multipurpose rice flours with smoother, creamier textures and opacity, bringing with them the process tolerance and shelf life stability of modified starches, according to Mr. Pagaoa. They are listed on ingredient labels as rice flour.
Handmade goods According to him, producers can produce multifunctional tapioca flours that perform similarly to modified starches and are identified as tapioca flour on ingredient labels.
Mr. Pagaoa stated, “These flours provide improved product stability, shelf life, viscosity, smooth texture with no gelling or syneresis and improved freeze/thaw performance in addition to offering a superior eating experience in sauces, dressings, and marinades.”