Gelatine answers the lower-sugar reformulation challenge

Tuesday, 25 November 2008

Reformulation, in order to lower sugar content while maintaining taste and texture, is one of the biggest challenges faced by confectionery manufacturers today. A range of sweeteners are available to help the confectioner to reduce sugar content, or totally remove it. However, these sweeteners may impact the bulk and texture. Gelatine can offer a solution. It answers confectioners concerns about formulation and processing, and satisfies health conscious consumers while bringing them all the pleasure expected. As a pure protein, gelatine (4 Kcal/g) can replace sugar (9 Kcal/g) reducing the calorie count. In addition, the texture of the confectionery in which sugar has been partly or totally replaced by gelatine is very similar to that of traditional products, with the same level of texture and chewiness. As an illustration, Rousselot has developed Fruity Delight, a new gummy confectionery that answers the needs for healthier confectionery. Fruity Delight contains 9% less added sugar/glucose syrup than a standard jelly confectionery. The sugar has been replaced for 4% by fruit pulp and for 5% by protein. Fruit contains a lot of water – this was the challenge Rousselot scientists faced when going natural and using fruit pulp. They solved the problem by using the water retention properties of hydrolyzed gelatine. Various Fruity Delight products have been developed and recipes are available for  kiwi, blackberry, and mango. They all get the natural colour and flavour of the fruit pulp. As a food ingredient, gelatine is not subjected to safety evaluation as it could be for a new fat substitute. Clean labelling is also possible as gelatine has no E number.

 

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