Application of sugar substitutes in baking Market

Bakery products are a common food in daily life. All kinds of bakery products are rich. Diversified products make everyone have more love for bakery products. However, for some people who want to lose weight, eating bakery products will cause psychological burden.

Current situation of baking Market

With the change of the diet structure of Chinese residents, the per capita consumption level also shows a straight-line upward trend. Therefore, baked goods such as cake and bread have increasingly become an important part of mass consumption, and the market scale of the whole baking industry is also growing rapidly.

As we all know, at present, many sugar substitutes have been popularized in the bakery field, and the amount of sugar used in the bakery market is relatively large. How are these sugar substitutes used in baking?

Xylitol

Xylitol is a well-known health substitute, and xylitol gum is well known. However, it is not only in the field of gum, but also in the baking industry.

In baked goods, xylitol can be replaced with sucrose by 1:1 in terms of sweetness. Its sweet taste is very outstanding, which can provide a cool sweet feeling. Xylitol also has good moisture retention and can be well combined with some soft bread. At the same time, xylitol is a bad medium for microorganisms, so it can prolong the shelf life of baked products.

Erythritol

Erythritol has become famous in recent years. The emergence of vitality forest has brought erythritol, a sugar substitute, into the public's view, and also made erythritol a popular raw material. However, many people may not know that erythritol can not only provide sweetness for consumers in beverages, but also have certain applications in the baking industry.

However, it also has some disadvantages. For example, in baked products, it will not have Maillard reaction, which will affect the color and flavor. The low solubility is easy to precipitate, which will affect the texture and taste. Moreover, because the sweetness of erythritol is 65%-70% of sucrose, it needs to be compounded to improve the sweetness and better fit the sweetness curve of sucrose.

Maltitol

Compared with the two sugar substitutes mentioned above, maltitol entered the baking market earlier. Maltitol is used in many bread and cakes, including liquid maltitol in fillings. At present, consumers can see a lot of baking products made with maltitol in the market, such as Oreo's sugar free sandwich biscuits, Jiangzhong monkey mushroom's sugar free biscuits, Defu's sugar free Heiqiao, etc. these sugar substitute baking products are widely loved by consumers. Therefore, consumers' awareness of maltitol is also relatively better.

Luo han guo

Siraitia grosvenorii sweet glycoside is a natural sweetener extracted from Siraitia grosvenorii. It is a kind of non sugar substance without heat and carbon water. Its sweetness is about 300 times that of sucrose. It tastes sweet without peculiar smell.

Siraitia grosvenorii sweet glycosides are non fermentable substances with stable properties, and will not change during the production of food and beverage products; It can be used to make low calorie food. It is also very suitable for groups with diabetes, obesity and special weight requirements. Long term consumption by children will not cause dental caries.