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Sugar reduction methods and their application in confections: a review.
1Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 486A Bevier Hall, Urbana, IL 61801 USA.
Food Science and Biotechnology
|April 25, 2022
Summary
Reducing sugar in confections is achievable, with 20-40% sugar removal possible without impacting sensory acceptance. Maintaining texture and sweetness perception are key challenges in developing healthier sweet treats.
Area of Science:
- Food Science
- Nutrition Science
- Confectionery Technology
Background:
- Excessive sugar consumption among American adults is a significant public health concern.
- Associated health issues necessitate strategies for sugar reduction in food products.
- Food manufacturers are actively seeking methods to decrease sugar content while preserving product quality.
Purpose of the Study:
- To review and summarize the primary methods for sugar reduction in food products, with a focus on high-sugar items.
- To identify challenges and opportunities in reducing sugar in confections.
- To explore the relationship between texture, sweetness perception, and sugar reduction.
Main Methods:
- Comprehensive literature search on sugar reduction strategies.
- Analysis of methods applicable to high-sugar products, particularly confections.
- Evaluation of the impact of sugar reduction on sensory properties and texture.
Main Results:
- Sugar reduction in confections is feasible, with potential for removing 20-40% of sugar.
- Maintaining the balance between texture and sweetness perception is crucial.
- Successful sugar reduction often involves replacing sugar with multiple alternative ingredients.
- Product texture influences sweetness perception, with firmer products perceived as less sweet.
Conclusions:
- Sugar reduction in confections is achievable without compromising sensory acceptance within a specific range.
- Further research is needed on confection models to better understand sugar reduction.
- Emerging health trends provide a foundation for advancing sugar reduction strategies in the food industry.
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