The application of maltitol in sugar-free candies
As people's dietary structure changes towards low-calorie, low-fat, and low-sugar, sugar-free candies have emerged as the times require. In the early 1970s, a sugar-free chewing gum was first introduced to the U.S. market. After nearly 30 years of development, the sales volume of sugar-free chewing gum has increased significantly. This successful attempt effectively promoted the development of sugar-free candy. Since then, a new group has sprung up in the candy family - sugar-free candies. The so-called sugar-free candies are more traditionally said to be: candies made from sugar that does not cause dental caries and reduce more than 1/3 of the calories than conventional candies but have the same other nutrients.
Sugar-free candies are developing rapidly in the European, American and Japanese markets. The average sales volume has reached about 30% of the total candy sales, and the varieties are also rich and varied. Sugar-free candies have become a hot consumption and development focus in today's international candy market. Its main raw material can be maltitol, and maltitol has the characteristics of not raising blood sugar, low caloric value, and preventing dental caries. It is especially suitable for diabetic and obese patients, as well as children, women and other consumers. Here are several sugar-free candy recipes:
Sugar-free hard candy reference recipe: powdered maltitol 98.52%, lemon 0.7%, food flavoring 0.6%, food coloring 0.06%.
First heat the powdered maltitol and pigment together to 171°C, then place the sugar in a vacuum device for 5 minutes, then cool the sugar until it has a certain plasticity, add citric acid, spices and knead evenly, and finally cut. Shape, cool, pack, and place in airtight containers.
Sugar-free hard candy formula: powdered maltitol 63.2%, purified water 15.17%, concentrated evaporated milk 17.7%, vegetable oil 3.8%, monoglyceride 0.05%, food flavor 0. 08%.
During the process of boiling sugar, first heat maltitol and water to 130℃-135℃, stir continuously, add milk at 125℃, and vacuum for 5 minutes. After the sugar liquid temperature drops to 90℃-100℃ after leaving the pot, add vegetable oil, emulsifier and flavor, and then enter the regular candy production process. It should be noted that when adding milk and vegetable oil, the sugar boiling time and temperature must be controlled, and the moisture content of the final product should be less than 2%.
The sweetness of maltitol is 80%-90% of that of sucrose, and candies made with maltitol taste better than other "non-sucrose" candies. Candies containing maltitol have a refreshing and cool taste, with pure sweetness and no bad aftertaste. Due to its special molecular structure, Maillard browning reaction does not occur. Therefore, the sugar body has a stable color when boiling sugar, can withstand high temperatures during cooking, and is not prone to decomposition. Maltitol is not easily fermented and utilized by Streptococcus mutants in the oral cavity, inhibiting the growth of bacteria in the oral cavity and effectively preventing the occurrence of dental caries. Therefore, maltitol, as the main ingredient of sugar-free candies, is very popular in Europe, the United States, Japan and other countries. It is one of the popular health foods in the world today and has broad development prospects in the domestic market.
Application of maltitol in sugar-free cakes
Foreign countries have begun to study low-energy cakes as early as the 1980s. In 1984, two companies in the United States jointly developed a series of low-energy cake premixes using crystallized fructose, which can be used to make high-quality cakes with 33% lower energy. Nowadays, with the continuous improvement of people's living standards, sugar-free foods are becoming more and more popular among consumers. The functional sweetener maltitol can be used to replace sucrose during the production of sugar-free cakes. As a sugar-free raw material, maltitol has the following functional properties:
1. It has a pure taste, is cool and soft, and is not converted into acid by streptococci in the oral cavity, thus preventing the occurrence of dental caries.
2. Promote the body's digestion and absorption of calcium.
3. It has low energy, is difficult to digest and absorb in the human body, and is not easy to form fat.
4．It does not stimulate the body's insulin secretion, is decomposed very slowly in the body, and does not cause blood sugar to rise, so it is especially suitable for diabetic patients. Sugar-free cakes can be divided into sugar-free baked cakes and steamed cakes
according to their cooked form .
Now we will introduce the formula and process of a sugar-free baking cake: formula: 10 kg of fresh eggs, 8 kg of Fuqiang powder, 10 kg of liquid maltitol, 1.5 kg of water, and 1.5 kg of peanut oil (for mold wiping).
Process flow and requirements: 1. The egg beating temperature is generally 20°C.
If it is lower than 20°C, you can heat it slightly. If the temperature is higher than 20°C, the beating time should be shortened.
2. Mixing paste, mixing paste, is also called kneading powder. When the sugar alcohol and eggs are beaten properly, you can add the flour that has been sifted in advance (if you use baking powder, you need to mix it with the flour in advance).
3. Forming (casting mold) Cake forming is divided into mechanical casting molding and manual casting molding. Before pouring the mold, you must first brush the inner wall of the mold, apply oil or pad it, stir the cake batter before pouring the mold, and pour the amount to reach 80% of the height of the mold. Do not pour too high, and the amount of injection should be basically the same. After the cake is put into the mold, if you need to sprinkle nuts or candied fruits on the surface, you can sprinkle it when it is put into the oven. If you sprinkle it too early, it will easily sink.
4．During baking, the oven temperature is generally raised to about 180°C before the cake is put into the oven. After 10 minutes, it rises to 200°C, and the exit temperature is about 220°C. The egg batter is in a semi-fluid state before it is set in the furnace. Do not shake the iron plate casually to avoid "outgassing" and causing the center of the product to sink. To bake individually, the oven temperature can be lowered and the time can be slightly longer. To prevent sandwiching, you can use a thin bamboo skewer to insert into the center of the cake after coloring the surface of the cake. When taking out the bamboo skewers, if there is any sticking matter, it means it is immature. You can lower the oven temperature and extend the baking time appropriately, or cover the surface with a piece of paper and bake until the center is mature.
5. Oiling, Demolding, and Cooling After the cake is out of the oven, brush a layer of vegetable oil on the surface before demoulding, and demould while hot. If the cake needs to be packaged, it should be cooled before packaging.
Sugar-free bread——Application of maltitol in sugar-free bread
At present, bread is the staple food in many countries in the world. For example, in developed countries such as the United Kingdom, the United States, and France, more than two-thirds of people’s staple food is bread. . As people's diet becomes increasingly diversified, bread has gradually become people's breakfast staple food in our country.
Sugar-free bread is generally classified as follows: sweet bread and salty bread are divided into sweet bread and salty bread according to the amount of added sugar alcohol and salt; can be divided into canned and non-canned bread according to different forming methods; ordinary bread is divided into ordinary bread according to different ingredients. and high-end bread; according to the softness of the bread, it can be divided into soft bread and hard bread; according to different consumption habits, it can be divided into staple bread and snack bread; according to the addition of special raw materials, it can be divided into fruit bread, stuffed bread and fortified bread, etc.
In recent years, sugar-free foods have become more and more popular, and bread has also become sugar-free. Adding maltitol, a sugar-free ingredient, to bread can make the bread softer, extend its shelf life, and have a delicate taste. Maltitol is slowly absorbed in the gastrointestinal tract and has the effects of inhibiting fat formation, promoting calcium absorption and preventing dental caries. Therefore, it is very suitable for consumption by special groups such as obese and diabetic patients. It can be said that sugar-free bread is eaten by a wide range of people and has huge market potential.
The following is the recipe for sugar-free bread: Recipe: 100 kg of flour, 12 kg of maltitol, 10 kg of eggs, 1 kg of yeast, 0.5 kg of salt, 5 kg of raisins, 5 kg of peach preserves, 5 kg of apricot preserves, 5 preserved apples Kilogram, banana essence 0.1 kilogram, vegetable oil 3 kilograms, fruit 58 kilograms.
●Pretreatment of raw materials and auxiliary materials: select flour with high gluten content and sift, wash eggs and raisins, and cut peach and apple preserves into small uniform pieces.
●The preparation and fermentation of the dough for the first and second times are the same as for the egg brioche bread. It should be noted that various fruit ingredients should be added during the second preparation, including maltitol, eggs, preserved fruits and other auxiliary ingredients. . Water and yeast should be increased or decreased appropriately according to the season and the amount of flour used.
●Forming and proofing Weigh the dough that has been matured for secondary fermentation, cut it into small doughs according to specifications, and knead it into balls with a smooth surface. Put 4 small balls into the oiled baking tank and put them into the proofing room for proofing. The temperature of the proofing room is about 40°C and the relative humidity is above 85%. When the dough has doubled in volume, take it out of the proofing room. Brush the surface of the dough with egg wash and bake in the oven immediately.
●Adjust the oven temperature for baking and bake the dough over medium heat until cooked through. After cooling, the finished bread is packaged.
Sugar-free yogurt——Application of maltitol in functional yogurt
Compared with other dairy products, yogurt is an ideal low-energy food. Currently, most low-fat yogurts on the market use aspartame as a sweetener. However, if maltitol and aspartame are used together to make sugar-free yogurt, it will increase the stability of its flavor and increase the functional properties of the yogurt. As a sugar-free raw material, maltitol has the following characteristics:
1. It has a pure taste, is cool and soft, and will not be converted into acid by streptococci in the oral cavity, thus preventing dental caries.
2. Promote the body's digestion and absorption of calcium.
3. It has lower energy and is less likely to form fat.
4．It does not stimulate the body's insulin secretion, is hydrolyzed very slowly in the body, and does not cause blood sugar to rise, so it is especially suitable for patients with diabetes, obesity and hyperlipidemia.
Here are some practical
formulas : stirred sugar-free yogurt: 70% skimmed milk, 14% maltitol, 1.53% milk fat, 2.68% whey powder, 1.80% lactic acid bacteria, Juice 9.85%, xanthan gum 0.10%, aspartame 0.03%, appropriate amount of food flavors.
Solidified sugar-free yogurt: 80% skimmed milk, 14% maltitol, 1.5% milk fat, 3% whey powder, 2.0% lactic acid bacteria, 0.07% aspartame, and appropriate amount of food flavors.
Note: For stirred yogurt, aspartame is usually added after bacterial fermentation, and can be mixed with juice or added separately; for solidified yogurt, aspartame is added after milk sterilization and bacterial culture. Add before fermentation. During the fermentation process, aspartame will be lost by 15%-35% due to different fermentation time and bacterial strains, so the amount of aspartame added should be 0.05%-0.08%.
The carbohydrates in yogurt mainly come from sugar. In order to obtain fruit yogurt with a carbohydrate content of less than 1% while maintaining a certain sweetness, people usually add sugar to the fruit to make jam-like fruit pieces or fruit-containing yogurt. Thick syrup of whole berries; or use crystallized fructose instead of sucrose, add pectin thickener to make syrup, and then add 40%-50% of fruit pieces or whole berries to cook and set aside.
This approach complicates the process and the finished product may not be as effective. By directly adding maltitol, this problem can be solved.
Yogurt made with maltitol has a long shelf life, is rich in nutrients, and is suitable for drinking by all kinds of people. Therefore, the market for sugar-free yogurt will become increasingly broad.
Sugar-free biscuits——Application of maltitol in sugar-free biscuits
Sugar-free biscuits are baked foods with wheat flour, sugar alcohol, oil, dairy products and eggs as the main raw materials. It has a crisp taste, low water content, light weight, low sugar content, low energy, easy to preserve, easy to carry and convenient to eat. Sugar-free biscuits are the same as sugar biscuits. Due to different formulas, production processes, tastes, shapes and consumption targets, there are many ways to classify them. At present, our country has formulated unified standards for biscuit classification. The specific categories are as follows: crisp biscuits, tough biscuits, fermented biscuits, crackers, cookies, sandwich biscuits, waffle biscuits, egg round biscuits, bubble biscuits, sticky flower biscuits and egg rolls, a total of 11 types.
Sugar-free biscuits are carefully made on the basis of ordinary biscuits, adding a sugar-free raw material - maltitol instead of white sugar. This kind of sugar-free biscuits not only retains the flavor characteristics of biscuits, but also has more significant therapeutic effects. Maltitol has the function of preventing dental caries and is low in calories. It will not increase blood sugar in the human body. It can promote the absorption of calcium and reduce the formation of fat. Therefore, it is very suitable for people with diabetes, obesity and people who like to be slim. . Adding maltitol to food to make sugar-free food has
become a dietary trend in the 21st century. Here are several recipes for sugar-free biscuits: 92 kg of sugar-free egg yolk wheat flour, 8 kg of starch, 76 kg of maltitol, 36 kg of eggs, 0.35 kg of baking soda, 260 ml of essential oil, and 4352 kg of water.
Sugar-free egg roll wheat flour 90 kg, starch 10 kg, maltitol 100 kg, eggs 20 kg, refined oil 20 kg, baking soda 0.5 kg, vanillin 0.15 kg, riboflavin 0.005 kg, Ammonium bicarbonate 0.15 kg.
Production method: The same process as ordinary egg yolk cakes and egg rolls. Using maltitol instead of white sugar does not affect its production method.
Note: Sugar-free egg yolk pastries must use weak flour. If strong flour is used, more starch must be added to reduce the gluten content in the flour and make it meet product quality requirements.
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