Application of sweeteners in the development of specialty health ice cream

Low poly isomaltose development health ice cream

Oligomeric isomalt-900 (IMO900) and oligo-isomalt-500 (IMO500). The difference between IMO500 and IMO900 is that the sugar content is different. IMO900 is almost free of sugar and is suitable for sugar-free health food. IMO500 has a certain sugar and sweetness and is suitable for the production of low-sugar foods.

IMO900 is easily soluble in water and is difficult to be digested and absorbed by the human body, but it can effectively promote the growth and reproduction of the beneficial bacteria of the human intestine, bifidobacteria, with a healthy intestinal effect. It is therefore also known as the bifidus factor.

IMO900 can not be absorbed by the human body in the stomach and small intestine of the human body. It can only be used by the bifidobacteria in the human large intestine. It does not depend on insulin, and its thermal energy content is only 1/6 of sucrose: 2.78kj/g, which has obvious Anti-fat effect. It can be used in cold drinks such as ice cream and ice cream, which can be made into sugar-free cold drinks. It will not be absorbed and used after consumption by the human body. It will not increase blood sugar level and will not increase insulin levels in the blood. Obesity patients and diabetic patients can safely eat. .

IMO900 powder has a slightly lower viscosity than low conversion syrup and has strong stability under acid heat conditions. It can produce ice cream and ice cream products with pudding sensation; and the freezing point of the control product is not too low. Therefore, the application of IMO900 to ice cream not only makes the product have better taste and quality, but also can be developed as a healthy food, such as sugar-free ice cream, anti-diarrhea ice cream, slimming ice cream, toothpaste ice cream, fire-throated throat ice cream, etc. It can improve the following health disorders:

1. Contribute to the proliferation of bifidobacteria and inhibit the proliferation of harmful bacteria;

2. Reduce the production of toxic metabolites and harmful enzymes;

3. Prevention of pathogens and spontaneous diarrhea;

4. Prevent constipation;

5. Establish a healthy toilet habit and maintain a healthy digestive system;

6. Strengthen liver protection function;

7, lower serum cholesterol;

8, to ease blood pressure;

9, anti-cancer effect;

10. Assist in the synthesis of nutrients (synthesis of B vitamins);

In addition, due to the viscosity characteristics of IMO900 and its strong water holding capacity, it is very suitable for cold foods such as ice cream and ice cream with strong pudding.

Scope of application: a variety of health care and low-energy cold foods: ice cream, ice cream, and ice.

Impact of IMO900 on ice cream tissue: IMO900 should not be used in cold drinks at more than 50% of total sugar. Since its average molecular weight is close to that of low conversion syrup, it has a similar function to the quality of the product, and balances the characteristics of ice cream with sucrose and fructose syrup. It is of great significance to control the formation speed of ice crystals and to be smooth and delicate.

Application of fructose syrup in ice cream

Product characteristics: Fructose cornsyrups (Fructosecornsyrups) is a mixed biological enzyme conversion syrup composed of glucose and fructose. Fructose syrup is also a high-sweet starch sugar. In addition to being used as a sugar source to replace sucrose in food processing, fructose syrup also has excellent properties not found in sucrose:

1. On the palate, the colder the sweeter. The sweetness of fructose syrup has a great relationship with temperature. The lower the temperature is below 40 °C, the higher the sweetness. The fructose of fructose syrup has the highest sweetness of 1.73 times that of sucrose: fructose has two molecular configurations. , α-type and β-type, α-type fructose is three times more sweet than β-type fructose, and at the low temperature, some β-type fructose is converted into α-type fructose, and the sweetness is increased. Fructose syrup is not only sweet and pure, but fructose has a sweet taste on the taste buds faster than other sugars, and is a sweet sweetener. Therefore, it is applied to cold drink products such as ice cream, and gives a refreshing feeling after the entrance.

2. Sweetness. At room temperature, the sweetness of sucrose is 100, then the sweetness of Fructose syrup (F42 type) is 95-100. If the sweetness of fructose syrup in cold drinks is higher than the sweetness of equivalent sucrose . Other starch sugars: crystalline glucose, maltose, and glucose syrup have lower sweetness than fructose syrup.

3. It has no concealing in flavor. Fructose, a component of fructose syrup, is a pre-sweet sweetener. The sweetness disappears faster in the human mouth, while the sweetness of glucose is lower and the heat of dissolution is larger, so the two groups The fructose syrup composed of ice cream is applied to cold drink products such as ice cream, so that the flavor of the flavor and other flavors can be more fully reflected, and the proper use of the flavor does not affect the flavor of the cold drink products such as ice cream.

4. The freezing point temperature is low. Fructose syrup has a lower freezing point than sucrose. When used in cold drink processing such as ice cream, it can overcome the shortcomings of ice crystals. The application of fructose syrup in the sandwich can make the sandwich product soft, delicate and delicious. In addition, starch low conversion syrup can be combined with fructose syrup to balance the freezing point of the product to suit different characteristics of ice cream products.

5. Functionality in nutrition and metabolism:

a. The metabolism of fructose in fructose syrup in the human body does not require the assistance of insulin, and has no effect on the blood sugar of the human body;

b. Fructose in fructose syrup is metabolized in the human body by three times the amount of glycogen produced by glucose, which has the effect of protecting the liver;

c. Fructose in fructose syrup has strong binding ability to cells in the human body, inhibits protein consumption in the body, can stably release energy gradually, can increase physical endurance, and is beneficial for athletes to maintain physical strength and quickly relieve fatigue. Etc.; therefore, it can be used as a nutritional supplement for athletes and manual workers.

d. Fructose syrup can also promote the decomposition of ethanol, used in hangover products.

Scope of application: a variety of cold drinks products and a variety of beverage products.

Recommended dosage: 25-50% in ice cream (as a percentage of total sugar); 50-100% in the sandwich, and no more than 30% in other popsicles.

In addition to ice cream food, fructose syrup has a greater flavor advantage in cold drinks such as ice cream, puffed ice cream, popsicles, etc. It is especially suitable for juice-flavored cold drinks.

Healthy and delicious

Erythritol for sugar-free low-energy ice cream

At present, low-calorie foods around the world are becoming the development direction of healthy diets, especially non-calorie foods are growing at a rate of 5% per year. Ice cream is the best cold drink product that people love very much in summer. It has a large output, large sales volume and good economic benefits. However, traditional ice cream contains a lot of sugar, oil and heat, which makes many people afraid of it. This is especially true for diabetics, obese patients, hyperlipidemia patients, and slim female consumers. Therefore, sugar-free, high-fiber, low-fat, low-energy, nutritionally-friendly, healthy and delicious ice cream products came into being.

At present, there are sugar-free low-energy ice creams on the market, and fat substitutes and sugar-free sweeteners are often used instead of traditional fats and sucrose. For example, Dreyer's, the largest ice cream producer in the United States, uses a mixture of bulking agents and high-potency sweeteners to replace sugar and corn syrup sweeteners and bulking agents to produce sugar-free ice cream. According to the company, their mixture of aspartame and acesulfame potassium (ace-k) is closer to the taste of sucrose than 100% aspartame. Blending agents such as maltodextrin, Polydextrose and polyols have been used in all Dreyer's sugar-free ice creams.

Polyols are essential for the production of sugar-free ice cream. It can be said that among all sugar alcohols, erythritol is the best and most suitable ingredient for the production of sugar-free low-energy ice cream. Erythritol is a new type of natural non-caloric sweetener that is naturally found in many animal and plant tissues. It has a special nutritional health function: calorific value is the lowest among many sugars, close to zero, known as "zero" calories, which helps to reduce the calorific value of ice cream, a high-calorie food; the sweetness of erythritol is better than High, 60% to 70% sweetness of 10% sucrose aqueous solution, taste very similar to sucrose, no post-bitter taste; sweet and refreshing, when combined with other high-intensity sweeteners such as protein sugar, stevia It can effectively cover the post-bitter taste of these sweeteners; since there is no enzyme system that metabolizes erythritol in the human body, when the small intestine is absorbed into the blood, it cannot be metabolized, and almost all of it is excreted with the urine, avoiding other like After entering the large intestine, the sugar alcohol has the side effects of bloating, bowel and diarrhea due to excessive amount, which can be applied to all kinds of people, especially diabetic patients; and erythritol has antagonistic effect on oral pathogenic bacteria and can protect teeth. The role of cleaning.

Some of the ice cream does not solidify below the freezing point, so carefully selecting the ingredients to maintain a balance between solidified and flowing moisture is the key to ensuring that the ice cream is palatable and easy to draw, avoiding cold and hard. Sucrose increases the soluble solids content of the ice cream and reduces the freezing point sufficiently below the freezing point of the water. Among them, the degree of freezing point depends on the amount of dissolved molecules in the solution. Small molecules of monosaccharides (such as glucose) reduce the freezing point to a greater extent than disaccharides (such as sucrose). Alcohol sugars are commonly used in sugar-free ice cream formulations to lower freezing points, increase solids and provide some sweetness. The smaller the molecular weight of the sugar alcohol, the lower the degree of freezing point. The molecular weight of erythritol is 122, which is lower than that of sorbitol (182) and Maltitol (344), which is conducive to lowering the freezing point. They are often used in combination with potent sweeteners and other bulking agents to replace sucrose.

The sugar-free low-energy ice cream produced by erythritol is both a healthy and delicious food. It is a high-tech and powerful new product that has entered the competitive market of incandescent ice cream. It has great market potential.