New functional ingredients for baked goods

Excessive intake of carbohydrates and calories from the diet often causes certain diseases. With the popularization of science and technology, people pay more and more attention to the nutritional balance of health foods, and the importance of diet for people's health has attracted much attention. Modern consumers are more inclined to promote healthy and light foods, that is, foods that control heat, low salt, low cholesterol, low sugar, and dietary fiber. However, there are still many shortcomings in the existing light food ingredients: the heat value is limited: the side effects limit the dosage; the solubility is poor; the taste is abnormal; the storage is not good, and the tissue and filling are not good. In recent years, the newly developed Functional Food ingredient, erythritol, has made some success in making up for the above shortcomings. Especially since 2003, China has realized the industrial production of erythritol for the first time, and it has provided broad prospects for its wide application in food.

Erythritol is a natural four-carbon sugar alcohol and is the only one of all polyglycols produced by fermentation. Erythritol is a white bright powder or crystal that dissolves in water and becomes a colorless, non-viscous liquid. It is a unique low calorific value filler and has great potential for application in modern health foods. Its characteristics make it particularly suitable for some cases where a high proportion of powdered or crystalline substances are required. This is other low calorific value. The filler is not as good as it is.

Erythritol has many unparalleled advantages distinguishing it from other similar products, as described below, and the physical and chemical properties are shown in Table 1.

(1) Very low calorific value, referred to as “0” calorific value (<0.2kcal/g, suitable for almost all low calorie foods)

(2) Excellent taste characteristics (70-80% of sucrose sweetness, soft sweetness, cool taste)

(3) Good oral tolerance (0.66 ~ 0.8g / kg is not easy to cause physiological diarrhea)

(4) Does not affect blood sugar and plasma insulin concentration (suitable for diabetics)

(5) Does not cause dental caries (suitable for processing "Yi tooth" products)

(6) Good food processing properties (can easily replace sucrose)

Table 1 Physicochemical properties of erythritol [1]

Table 1 Physicochemical properties of erythritol

Physical properties Molecular weight 122.12
Melting point 118~122°C
Boiling point 329~331°C
Solubility Soluble in water, 37% (20 ° C)
Heat of fusion About 76.2kal/g
Refractive index 1.3764 [25 ° C, w (erythritol) = 30%]
density 1.009 [25 ° C, w (erythritol) = 30%]
Viscosity 30mPa·S [25°C, w(erythritol)=30%]
Interdiction constant Ka=1.25×10 -14 (18°C)
Sweetness About 70-80% of sucrose
Improved taste The taste and odor are obvious
Dissolution heat -43kal/g, the inlet is cool, about 10 times that of sucrose and twice as much as sorbitol
Heat resistance High thermal stability, no Maillard reaction
Low hygroscopicity Non-hygroscopic at 90% relative humidity
High latent heat The latent heat of fusion is 87cal/g
Permeability 1.86lmDsm/kg [20°C, w(erythritol)=15%] is 3.2 times that of sucrose and 1.8 times that of sorbitol.
Freezing point drop -41 ° C [w (erythritol) = 20%]
low energy Calorific value < 0.2kcal / g, suitable for almost all low calorie foods
Low diarrhea 0.66~0.8g/kg is not easy to cause physiological diarrhea
For insulin Non-irritating, does not affect blood sugar and plasma insulin concentration (suitable for diabetics)
Non-caries Oral bacteria can not use it, do not produce insoluble glucan, do not produce lactic acid

As the sugar alcohol product with the lowest energy value, erythritol is used in various foods to minimize the calorific value of food. The following is the maximum technical possibility of erythritol in the application of baked goods and sugar products. The calorific value after replacing sucrose is shown in Table 2.

Table 2: The calorific value (%) after replacing sucrose under the maximum technical possibility

product name Maximum heat reduction value (%)
Table with sugar 90%
chocolate 34%
chewing gum 95%
Butterflake 65%
Convenient baking cream 31%
Sponge cake 25%

The greatest advantages of erythritol in foods are: first, it is good for carbohydrate-based foods to reduce calorific value; second, it can improve the body's tolerance to low-calorie foods because it has no side effects and outweighs other low calorific values. Ingredients; Third, it can provide new ways to improve the taste and texture of food, and also improve the stability of low-calorie food storage.

This article describes in detail the use of erythritol in baked goods and sugar products and their significant advantages in their application in these foods.

First, the application of erythritol in baked goods

Sucrose and oil are the main raw materials for making baked goods. They have a very important role in forming the unique structure, taste and flavor of baked goods, and are indispensable raw materials for producing high quality baked products. In particular, in the production of baked goods, in addition to increasing sweetness, coloring, and preservation, the sugar has a great influence on the rheological properties, process and product quality of the dough. The production process and good product quality are very important conditions. However, with the improvement of the consumption level of modern consumers and the enhancement of health awareness, this "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. The baking industry is also developing towards nutrition, health, functionality, and low calorie. Low-energy, sugar-free baked goods have emerged under this trend. However, some low-energy or sugar-free baked goods produced by some manufacturers only partially reduce the amount of oil and sugar used, but it is not enough to reduce the amount of oil and sugar used. It is easy to cause the sensory quality of the product to be bad. Diabetes, obesity and other people are happy to accept. Therefore, dietary fiber, oligosaccharides, sugar alcohols, fats and other substitutes should be used to reduce the energy of the product and meet the consumption needs of some consumers, while simulating the function of oil and sucrose as much as possible, and improving the acceptability of the product. Sex.

The replacement of sucrose is currently mainly a combination of a strong sweetener and a low-sweetness-filled sweetener or filler, such as oligosaccharides, sugar alcohols and the like. The replacement of fat is mainly achieved by carbohydrate-like simulated fat. At present, low DE value maltodextrin is a good choice, it has a creamy appearance and taste, but the heat is much lower than fat.

To obtain a higher quality functional or low calorie baked product, erythritol is a proven good ingredient. Not only does it replace sucrose physicochemically but also brings health benefits, and enamel-baked products have better structural tightness and softness than sucrose-based products. And have different mouth solubility and subtle color differences. The erythritol used in the baked food is preferably a powder or a fine (<200 um) crystal, and the fine particles give the product a smooth, rounded mouthfeel.

1. Application in cakes and biscuits

Baked products have high levels of flour, butter, and sucrose, making it difficult to prove that their products can reduce calories. However, the application of erythritol can easily solve this problem.

1 For cake products, adding erythritol can reduce heat by at least 30% and will not have a negative impact after use.

2 In the heavy sugar heavy oil cakes and sponge cakes, the complete replacement of sucrose with erythritol and maltitol can produce low-sugar and sugar-free products with good taste, and also have a good shelf life.

3 Compared with sucrose products, products using erythritol can extend shelf life. Erythritol not only inhibits the microbial growth of the baked product, but also maintains the freshness and softness of the product. This is caused by the water and viscosity of erythritol itself. Adding 10% erythritol to biscuits can successfully improve the stability and shelf life of such products.

4 soft and hard sandwich biscuits can also replace sucrose with a mixture of erythritol and maltitol, the effect is just as good; and in the hard biscuits, erythritol combined with sucrose will greatly reduce the heat.

2. Application in the addition of baking products

The use of erythritol also produces good quality bakery supplements such as sauces, creams, cream icing and some surface finishes.

1 Adding erythritol to the jam can enhance the natural fruity index.

2 Adding erythritol to the cream icing (full fat) will not only reduce calories but also bring a cool taste. When using erythritol, maltitol and aspartame, the energy value can be reduced to nearly 50. %.

3 Cream: Cream is a traditional "fat and sugar", the ingredients include sucrose, cakes and sandwich biscuits with cream as an additive, contain high calories, and can bring a typical fat-type soft taste, most consumers They all like it very much, but this feature is unacceptable for reducing thermal energy products. "High fat and high calorie" has made many people discouraged. Adding 60% of the product and fine-grained erythritol will bring more benefits to the product: it will definitely reduce some of the heat, and it can bring a cool taste, which will dilute the soft taste of the fat, so that the product has Cool and refreshing and other attractive advantages; products with erythritol have a longer shelf life than conventional sucrose fat type baked products.

3, application examples

3.1 Application of erythritol in low sugar baking cream cake

3.1.1 Reference formula is shown in Table 3 Table 3 Reference formula

raw material %
Pie filling
Cream cheese 62.25
Erythritol 15.01
Ansai Honey 0.01
egg 13.65
Lemon juice 0.34
Vanilla juice 0.68
Whipped cream 4.03
Fermented cream (defatted) 4.03
Package
Low sugar or vanilla type pancake filling 88.0
Butter (melted) 12.0

Energy value: cake using only sucrose: 340kcal/100g

Cake using erythritol: 240kcal/100g (reduced 29.4% calories)

3.1.2 Operation points

The ratio of stuffing to breadcrumbs is about 8.5:1.5

1 Preheat the material to about 160 °C.

2 Gently cover the material with a disc of approximately 22.5 cm at the bottom, and compact the material outside the disc by hand to collect the materials attached to the dish.

3 Choose to use a 22.5cm pie tray, mix the sweet bread crumbs with the butter, and use a spoon to compact the mixture around the tray and cover the outside with a sturdy disc.

4 Heat in a container or heat in an electric heater until the cream cheese is all smooth and creamy. Gradually add erythritol and continue to stir at a constant rate until the material is thoroughly mixed. Add eggs and scrape off other additives sticking around the container at the same time; add lemon juice and vanilla juice, stir while heating; add cream and fermented cream to stir.

5 Place the disc in a large, heated, flat tray, pour the material and beat it. Then place the plate in the oven and add enough boiling water to the plate during baking. Bake for about 55-60 minutes, stop heating, and leave it in the oven for about an hour, then remove the disc from the water bath and place it on a metal rack, cool at room temperature, and finally freeze until it becomes chilly It takes about 4 hours before and after.
3.2 Application of erythritol in oatmeal cookies

3.2.1 Reference formula is shown in Table 4 Table 4 Reference formula

raw material Dosage (%)
Biscuit powder 19.0
Glucan 14.6
Oat flour 13.0
Oat fiber 11.0
Shortening 10.0
Crystal fructose 6.50
Erythritol 6.50
Lecithin 3.20
egg 3.0
NaHCO 3 0.20
water 13.0

3.2.2 Operation points: When producing, firstly mix the crystalline fructose, dextran, erythritol, lecithin and shortening, then add the liquid materials such as water and mix thoroughly, and finally add the remaining dry materials to the mixture. Then, it is molded, baked at 250 ° C for 17 min, then baked, cooled, and packaged.

3.3 Application of erythritol in low sugar vanilla cream

3.3.1 Reference formula is shown in Table 5 Table 5 Reference formula

raw material Dosage (%)
Erythritol 42.5
Creamy emulsified fat 30.0
Glucose syrup 10.0
water 6.05
Inulin 10.0
Potassium sorbate 0.20
Citric acid 0.05
AK sugar 0.125
Flavor 0.475
Xanthan gum 0.50
salt 0.10

3.3.2 Operation points

1 Dry blending erythritol, xanthan gum and inulin.

2 Put the creamy emulsified fat into the mixer, add the above mixture, and dry mix for 5 minutes.

3 Potassium sorbate and citric acid were dissolved in water, added to the above mixture together with maltose syrup, and stirred until the liquid was completely absorbed.

4 Add the remaining ingredients and mix well.

Second, the application of erythritol in candy chocolate

Today's candy chocolate market has also been transformed from the early use of sucrose as a basic raw material to the conversion of products with new low-sugar and low-calorie sugar bases. In recent years, functional sugar products have been hyped up in the market and become today. The consumption hotspot and development focus of the international candy market have huge market potential. However, not all low-calorie and low-sugar sugar bases can be used in place of sucrose for the production of candy chocolate. The new raw materials used must replace sucrose from the perspective of taste and physicochemistry, and must be beneficial to human health. After long-term practice research, the new functional raw material erythritol completely meets the requirements. The taste of erythritol is the same as that of sucrose. There is no need to add a strong sweetener such as aspartame or saccharin, and erythritol. The finished candy is cooler and cooler than other "non-sucrose" candy, its sweet taste is pure and has no bad aftertaste; and the combination of erythritol and other sugar alcohols can increase the tolerance to reduce the unilateral use. risk. It is best to use high-purity erythritol crystalline powder in candy chocolate to achieve better quality and mouthfeel.

1, hard candy and soft candy

Red sugar can produce a variety of good quality candy, the product texture and shelf life are exactly the same as traditional products. Since erythritol is easily pulverized and does not absorb moisture, the various confections obtained have good storage stability even under high storage conditions, and are good for the health of the teeth and do not cause tooth decay.

1 microbiological test to obtain a good quality of soft candy, most of the crystal should be between 5 ~ 10μm, using pure erythritol to make soft candy to produce high crystallinity, but with less than 40% added erythrose The combination of an alcohol and a 75% maltitol liquid provides good control of crystallinity.

2 The use of erythritol in mint jelly can help to achieve a good cooling taste.

3 The cough syrup is generally a kind of rock sugar product which is made by mixing a plurality of fine sugars and adding hydrazine to form a firm bond, and then drying and pressing. Polyhydroxy compounds such as erythritol, maltitol, isomalt, and lactitol can be added to cough drops to obtain low calorific value and anti-caries products. The mixture of erythritol, lactitol and crystalline maltitol can replace the traditional sucrose raw material to produce cough syrup. In addition to the low calorie and cooling effects, erythritol also has good texture and no color of lactitol and crystalline maltitol. Hygroscopicity.

4 Adding erythritol as a filler to rock sugar can bring a good cool taste to rock sugar. Moreover, the fast crystallization rate of erythritol makes the rock sugar can be quickly and conveniently produced in a waterless environment, and such a rock candy can have a good shelf life in a dry, unpackaged environment.

2, Fang Deng sugar

Erythritol is the only sweetener in all polyols that can be used in the production of sugar-free Fang Deng sugar, and is generally used in combination with liquid Maltidex 100 [3]. Using this method, we only need to control the whipping time and the operating temperature to obtain sugar-free square sugar with different textures. This product not only has a pleasant and refreshing taste, but also has a good-looking appearance, a good consistency, and good storage stability. Fangdeng, made from erythritol, has good stability due to low residual moisture content and water activity. The product can reduce heat by about 65% [4].

3, chewing gum

Chewing gum is made up of fine crystals of sugar and edible gum. Erythritol is easy to be finely pulverized and has low hygroscopicity. It is suitable as a sweetener for chewing gum, and this chewing gum has a cool, low-calorie, non-cariogenic taste and can be used to make "Yi-Yi" chewing gum. Most low-sugar chewing gum products will slowly become hard and brittle over time. If you replace some low-sugar materials with alcohol and erythritol, you will get a longer shelf life, and chewing gum will have good elasticity and softness. In the chewing gum coating, the best coating is generally used with 40% erythritol in combination with other hydroxy compounds such as sorbitol and maltitol. Not only can it achieve high moisture absorption, cool taste, and has better chewiness and scaffolding than xylitol, while coating with erythritol can shorten the crystallization time by 30%.

4, chocolate

Erythritol has the characteristics of good thermal stability and low hygroscopicity, and can be operated in an environment of 80 ° C or higher to shorten the processing time, and the heating temperature in the chocolate production process using erythritol is higher than the conventional one. This is beneficial to promote the production of flavor. Erythritol can easily replace the sucrose in the product to reduce the energy of chocolate by 34%. No other sugar alcohol can provide such energy reduction value, and it gives the product a cool and non-inducing taste. Because erythritol has low hygroscopicity, it helps to overcome the blooming phenomenon when other sugars are made into chocolate.

5, erythritol application notes

Because erythritol has low solubility and high crystallinity, it can meet the processing needs of general foods. However, in high-concentration jams, jellies and food systems with crystal precipitation, it must be mixed with other sugars or sugar alcohols. . At the same time, its high crystallinity will increase the hardness of the product. It is necessary to use erythritol in combination with other saccharide materials with different characteristics, which not only adjusts the hardness and sweetness of the product, but also enriches the taste of the product. .

6, application examples

6.1 erythritol is used in throat care candy

The throat health care candy is a new type of confectionery product made of erythritol, honeysuckle, mangosteen, licorice and menthol, combined with scientific compatibility and reasonable processing. It has anti-inflammatory and analgesic, throat-protecting, eliminating bad breath and preventing dental caries. And other effects.

Erythritol has "0" calorific value, no moisture absorption, high tolerance, good stability, soft and cool taste, and will not be fermented by bacteria in the mouth. It is used in throat candy. Advantage. The characteristics of not being fermented by bacteria inhibit the growth of plaque and the production of acid, stimulate the flow of protective saliva, change the composition of saliva, slow down the pH drop, and reduce the acid etching of plaque acid on teeth; Alcohol does not absorb moisture at a relative humidity of 90%, which makes it easy to package, and can extend the shelf life of the product, overcoming the occurrence of moisture absorption during use; since it is a "0" calorific value, during use It also reduces the heat of the product.

Honeysuckle is cold and sweet, has broad-spectrum antibacterial pharmacological effects, is a traditional Chinese medicine for clearing away heat and detoxification, and is often used for wind-heat flu, sore throat and other symptoms. In addition, honeysuckle also has the effect of lowering blood fat, lowering blood pressure and preventing arteriosclerosis; it is crushed, filtered and concentrated, and mixed with erythritol, maltitol, citric acid and mint ice according to the formula, and then added to the desired MSG after cooling. The pigment is stirred and mixed, and then the core is rolled, dried, and packaged after polishing.

The product is sweet and sour, cool and delicious, and has attractive flavor. It can moisturize throat, relieve pain and eliminate inflammation, clear away heat and detoxification. It is suitable for patients with acute and chronic pharyngitis and bronchitis. It is especially suitable for people who often use tweezers, such as broadcasters. Daily health foods such as teachers and smokers.

6.2 erythritol is used in low energy (sugarless) candy

6.2.1 Reference formula is shown in Table 6

Table 6 reference formula

raw material Dosage (%)
Erythritol 40.41
Maltitol 34.0
water 24.0
Citric acid 0.80
Edible spices 0.50
Food coloring 0.05
Gum arabic 0.10

6.2.2 Operation points

Heat erythritol, maltitol and water to about 135 ~ 145 °C, and continue to stir, vacuum to maintain the vacuum for 5min, then the water in the sugar liquid drops to less than 2% when the pot, the color of the sugar after cooking Transparent light is the best. To ensure the quality of the finished product, the temperature of the sugar liquid is reduced to 95-100 ° C, then the citric acid, the fragrance and the pigment solution are added, and finally the normal production process is entered.

Both erythritol and maltitol are used in the formulation because erythritol is a crystalline form that is used in combination with anti-crystalline maltitol or sorbitol in the production of confectionery, while reducing production costs and achieving better results.

6.3 erythritol is used in sugar-free chewing gum

The method for producing chewing gum from erythritol is slightly different from the usual method. Depending on the ingredients used, erythritol, gum arabic solution or glycerin can be used to control the operation of the kneading tanning process, and the erythritol used. It must be in powder form, requiring a uniform particle size and approximately the same particle size as a typical powdered sucrose.

6.3.1 Refer to the formula for details.

Table 7 reference formula

raw material Dosage (%)
Gum base 30.0
Erythritol (<200um) 53.0
75% maltitol liquid 12.0
glycerin 3.0
Mint spice 2.0

In the preparation process of the gum base, if the gum base is composed of small agglomerates, it is not necessary to preheat during kneading, and can be directly added to the kneading machine; if the gum base forms a large agglomerate, before being placed in the kneading machine It needs to be preheated at around 55 °C. The gum base is generally kneaded in a kneading machine for 1 to 2 minutes, then added with maltitol, glycerin, erythritol and spices, and kneaded to homogenize the agglomerate (final temperature is about 45 ° C). Take the outlet gum mass into a container filled with talc powder, and extrude it for 15-20 minutes using a suitable extruder to proceed to the next step of the normal operation.

6.4 erythritol is applied to sugar-free chocolate

6.4.1 Refer to the formula for details.

Table 8 reference formula

raw material Dosage (%)
Erythritol 17.6
Maltitol 26.4
Cocoa block 42.0
Coco fat 13.5
Lecithin 0.48
Vanillin 0.02


6.4.2 Operation points

1 adding erythritol, maltitol, cocoa mass, 5-10% cocoa butter into a blender, and grinding at a temperature of 30-40 ° C for 10-15 min;

2 The refined mixture is placed in a five-roll refiner for refining to obtain a desired flow state;

2 During the refining process, the temperature is controlled at 80 ° C, the refining time is controlled at 16 to 22 h, and the remaining cocoa butter, lecithin and vanillin are added at the end of the refining.

3 temperature debugging between 28 ~ 31 ° C;

4 casting molding to obtain the finished product.

Food Supplement

Ganoderma lucidum extract,Senna leaf powder,Fritillaria Extract

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