A new direction for the development of functional sweeteners - dietary fiber+"sugar reduction"

January 15, 2024

In recent years, gut health has become one of the most concerning health issues globally, and the gut health market has also become a battleground for businesses, directly driving a steady growth in the number of new product releases with fiber related claims in the global market.

Data shows that from 2015 to 2019, the annual compound growth rate of new food and beverage products with fiber related claims tracked globally was 9%.

More and more new products in the market are using fiber raw materials as their main selling point, and consumers are increasingly accepting of fiber (prebiotics).

According to a survey, 68% of consumers stated that they consume fiber to promote digestive health.

Due to the fact that a considerable portion of dietary fiber can also serve as a sweetener substitute, the combination of dietary fiber and "sugar reduction" provides a new direction for the development of functional sweeteners.

01 Siraitia Sweet Fiber

Siraitia grosvenorii is a traditional dual-use food in China, which has the functions of clearing heat and detoxification, resolving phlegm and relieving cough, clearing lung and moistening intestines, and promoting fluid and thirst.

At the same time, momordica grosvenorii contains sweet substance momordica grosvenorii glycoside, which has strong sweetness, no calories, pure nature and good taste, and has been widely accepted by the food and beverage industry in recent years, becoming an ideal natural healthy sugar substitute sweetener.

In the US market, the annual growth rate of siraitia grosvenorii is faster than stevia because it has the advantages of clean label, pure natural source and good taste.

The potential of Siraitia grosvenorii goes beyond this. An American company introduced a functional sweet fiber from siraitia grosvenorii fruit residue. The fiber content accounts for more than 70% of the total recommended daily dietary fiber, and the sweetness is sweeter than sugar.

According to data from the World Health Organization (WHO), only 3% of consumers are able to achieve the recommended daily fiber intake through a regular diet, thus there is a high demand for products that fill the nutritional gap.

As a functional fiber, this product can be used as a sweetener and dietary supplement in food and beverage formulas, and can also adapt to different applications, such as protein powder, fiber mixtures, and powdered beverage formulas.

02 Stevia fiber sweetener

Steviol glycosides, the main component of stevia, are a low calorie, high sweetness natural sweetener that has become the main natural sweetener. The study also found that stevia plants contain high levels of protein, soluble fiber, and antioxidants.

Recently, high-purity steviol glycoside manufacturer and supplier, Pesaco, announced that it will begin commercial production and sales of a new stevia sweetener. In addition to its original sweetener effect, this product will also effectively utilize other beneficial ingredients in stevia, making it a sweetener while also providing a series of new functions such as antioxidant, intestinal protection, digestion promotion, and providing more nutrition.

"Food and beverage companies have a high demand for protein, dietary fiber, and antioxidants," said Maga Malsagov, CEO of PepsiCo, when discussing the commercialization of stevia's protein, fiber, and antioxidant properties

03 Other dietary fiber substitutes for sugars

In many applications, dietary fiber can serve as a low calorie food filler, reducing fat addition, lowering freezing point, and adding sweetness to food.

As a low sweetness sugar substitute, inulin can be used in milkshakes due to its creamy properties, and its good water solubility allows inulin to be added to various soft drinks; The application of inulin in ice cream can work synergistically with sweeteners, masking the unpleasant aftertaste of some sweeteners.

Fructooligosaccharides (FOS) are a natural active substance with a sweetness 0.3-0.6 times that of sucrose. They are a new type of sugar that has health benefits such as regulating gut microbiota and promoting calcium absorption. At present, many FOS sugar substitutes and technologies for converting glycoenzymes into FOS have emerged in the market.

An Israeli company recently launched a sugar fiber called GOFOS. GOFOS is an oligofructose extracted from beetroot, containing 95% FOS fiber, which can increase the fiber content in the formula and reduce sugar usage.

Oligosaccharides have a pure sweet taste, low calorific value, and a sweetness of 20% -40% of sucrose. They have strong moisturizing properties and high thermal stability under neutral pH conditions.

Galactooligosaccharides can undergo Maillard reaction when co heated with proteins, and can be used in the processing of bread, pastries, and other products.

Oligosaccharide is a water-soluble dietary fiber with low viscosity, strong moisturizing properties, refreshing taste, low calorific value, no adverse texture and flavor. It is an excellent nutritional source and effective proliferation factor for beneficial bacteria such as Bifidobacterium and Lactobacillus acidophilus in the human intestine, which can improve the digestive and absorption functions of the human intestine.

By using oligosaccharides, food manufacturers can adjust the sugar, fiber, and lactose content in dairy products to meet different nutritional requirements.

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Author:

Ms. LiFan

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