Skip to content

What are Sweetened fibres?

One kilogram of sweetened fibres replaces one kilogram of sugar in recipes without the need to change the manufacturing process. They give the same taste and mouthfeel as sugar, but significantly less calories and lower GI. Some of them have close to 0 kcal and 0 GI. But what exactly are sweetened fibres? And why are they needed? You can find the answers here.

All food and bev­er­age pro­duc­ers know that they should reduce the use of sug­ar in their prod­ucts. Partly because the pres­sure on sug­ar reduc­tion is increas­ing from leg­is­la­tors and author­i­ties. And part­ly to assert them­selves in the com­pe­ti­tion when more and more healthy alter­na­tives emerge. Food and bev­er­age pro­duc­ers who do not keep up are at risk of being knocked out by sug­ar tax and con­sumers who aban­don them for ade­quate but less sug­ary alter­na­tives. But, as you know, it’s not just reduc­ing the amount of added sug­ar. Consumers demand that the good taste and the usu­al tex­ture are pre­served. It is a seem­ing­ly impos­si­ble equa­tion. But there is one solu­tion: Sweetened fibres.

What are sweetened fibres?

Let’s start with what sweet­ened fibres are not . They are not fibres that have a cer­tain sweet­ness in them­selves. And they are not a sim­ple blend of fibres and sweet­en­er.

No.

Sweetened fibres is a homo­ge­neous com­po­si­tion of dietary fibres, high-inten­si­ty sweet­en­er and in some cas­es oth­er ingre­di­ents. They can be used as a one-to-one sub­sti­tute for sug­ar, glu­cose syrup or oth­er sweet­en­ers with­out obvi­ous effects on taste, mouth­feel and tex­ture. And they can be trans­port­ed, stored, han­dled and used as reg­u­lar sug­ar with­out any change to pro­ce­dures or process­es.

Sweetened fibres allow food and bev­er­age pro­duc­ers to reduce sug­ar with­out giv­ing up the good taste, los­ing the expect­ed mouth­feel or hav­ing prob­lems with the tex­ture. They reduce the cost of devel­op­ing an assort­ment of foods with less sug­ar or no added sug­ar at all. And they give a short time to the mar­ket for new prod­ucts, since the dif­fi­cult nut to crack — to reduce sug­ar with­out los­ing taste, mouth­feel and tex­ture — is already solved.

But aren’t sweet­ened fibres turn­ing some­thing very sim­ple into some­thing unnec­es­sar­i­ly com­pli­cat­ed? Let’s inves­ti­gate.

That’s why sweetened fibres is needed

Sugar is a uni­ver­sal food tech­nol­o­gy solu­tion. In addi­tion to sweet­ness and appre­ci­at­ed taste and aro­ma, it has a num­ber of oth­er use­ful prop­er­ties. It enhances oth­er flavours, pro­vides vol­ume and tex­ture, increas­es dura­bil­i­ty, retains mois­ture, assists in fer­men­ta­tion, low­ers freez­ing point and pro­vides colour. It is no won­der that sug­ar is pop­u­lar with both con­sumers and food and bev­er­age pro­duc­ers.

There is only one snag. Too much sug­ar is not good for your health. It increas­es the risk of over­weight and obe­si­ty. And those are known risk fac­tors for insulin resis­tance, dia­betes, high blood pres­sure, high cho­les­terol, triglyc­erides and oth­er blood fats, and car­dio­vas­cu­lar dis­eases.

And peo­ple eat too much sug­ar. It’s not that peo­ple sit and crunch sug­ar cubes all day. No! The cul­prit is rather the added sug­ar in ordi­nary food and bev­er­age. On aver­age, we eat more than 100 ml (!) of added sug­ar a day. This is more than four times what the World Health Organization (WHO) rec­om­mends as the high­est dai­ly intake.

That is why soci­ety demands sug­ar reduc­tion. And that is why con­sumers are demand­ing food and bev­er­age with less added sug­ar. Or, prefer­ably, no added sug­ar at all.

But few con­sumers are pre­pared to give up the good taste.

So, to reduce sug­ar intake to health­i­er lev­els, solu­tions are need­ed that give the sweet­ness and appre­ci­at­ed taste and aro­ma of sug­ar with­out as many calo­ries and as high GI. This is where the sweet­ened fibres come into the pic­ture.

The real problem that sweetened fibres solves

Sugar is actu­al­ly not that sweet. It takes a lot of sug­ar to achieve the sweet taste in food and bev­er­age. And since a lot of sug­ar also takes up a lot of space — con­tribut­ing to both vol­ume and weight — sug­ar works as a filler. It gives bulk. The same goes for glu­cose syrup, high-fruc­tose corn syrup, malti­tol and a host of oth­er sweet­en­ing ingre­di­ents. Since these sweet­en­ers give bulk, they are called bulk sweet­en­ers.

But bulk sweet­en­ers don’t just give us vol­ume and weight. They also pro­vide ener­gy and affect blood sug­ar lev­els. Sugar gives 4 kcal per gram and has a GI of 97 (rel­a­tive to white bread). Glucose syrup gives just as many calo­ries and even high­er GI. And malti­tol, which is a pop­u­lar sub­sti­tute for sug­ar, yields 2.4 kcal per gram and has a GI of 49.

This is the real prob­lem. Bulk sweet­en­ers pro­vide sweet­ness and bulk, but at the the price of much more ener­gy and in most cas­es a high GI .

This is what sweet­ened fibres solve. They too pro­vide sweet­ness and bulk, but almost no calo­ries and a very low GI. Typically, sweet­ened fibres con­tribute less than 0.25 kcal per gram and have a GI close to 0.

High Intensity Sweeteners

Bulk sweet­en­ers could as well have been called ”low inten­sive sweet­en­ers” since they have rel­a­tive­ly low sweet­ness in rela­tion to their vol­ume and weight. The oppo­site is high-inten­si­ty sweet­en­ers, which pro­vide a very intense expe­ri­ence of sweet­ness in rela­tion to its vol­ume and weight. In this group we find aspar­tame, ace­sul­fame K, sucralose and oth­er arti­fi­cial sweet­en­ers. There are also many high-inten­si­ty sweet­en­ers from nature. Steviol gly­co­sides are the most well-known and used.

High-inten­si­ty sweet­en­ers pro­vide no ener­gy (0 kcal) and do not affect the blood sug­ar (GI 0). In most cas­es, this is because the body is unable to absorb ener­gy from them. This applies, for exam­ple, to ste­vi­ol gly­co­sides. And in cas­es where the body can absorb ener­gy (for exam­ple from aspar­tame which pro­vides as many calo­ries per gram as sug­ar), the intense sweet­ness means that the amount need­ed pro­vides neg­li­gi­ble ener­gy (about 1/​200th part for aspar­tame).

So why not use high-inten­si­ty sweet­en­ers instead of bulk sweet­en­ers?

Difficult to make yourself

The prob­lem lies in our recipes. We can­not just replace 1 kg of sug­ar with 3 grams of high-inten­si­ty sweet­en­er. The oth­er 997 grams must also be replaced for the sake of vol­ume and weight.

Just any ingre­di­ent will not do. The ingre­di­ent replac­ing the bulk of sug­ar should give the same tex­ture and mouth­feel as the orig­i­nal. Exactly what it could be, depends on what is pro­duced. Baking requires one solu­tion. Patisserie anoth­er. Dairy a third. And so on.

Even worse, we also have to han­dle a dif­fer­ent taste pro­file. Both the high-inten­si­ty sweet­en­er and what replaces the bulk of the sug­ar add flavour and aro­ma. It gives a taste pro­file that does not match the sugar’s. It may take longer before the sweet­ness is felt, or it may linger far longer than reg­u­lar sug­ar. There may be an off-taste or an after­taste that sug­ar does not have. And so on. All this needs to be adjust­ed with addi­tion­al ingre­di­ents that com­ple­ment what’s miss­ing and mask what’s unwant­ed.

As if that were not enough, the man­u­fac­tur­ing process needs to be adapt­ed for all the new ingre­di­ents. The ingre­di­ents that will give bulk have prop­er­ties oth­er than sug­ar, and this can mean changes in the pro­duc­tion facil­i­ty. And unlike sug­ar, where a few grams here or there won’t mat­ter, high-inten­si­ty sweet­en­ers require great pre­ci­sion when dos­ing. And final­ly, we have the chal­lenge of get­ting the high-inten­si­ty sweet­en­er even­ly dis­trib­uted.

Therefore, sweetened fibres are simpler

That replac­ing a bulk sweet­en­er with high inten­si­ty sweet­en­ers is a chal­lenge, is an under­state­ment. And, if it’s real­ly going to be worth your while, it must result in close to 0 calo­ries and have a GI close to 0. It is all these prob­lems that sweet­ened fibres can solve.

By def­i­n­i­tion, sweet­ened fibres are a homo­ge­neous com­po­si­tion of dietary fibres, high-inten­si­ty sweet­en­er and oth­er nec­es­sary ingre­di­ents, replac­ing sug­ar one-by-one with­out any change to your rou­tine or process, and they pro­vide the same taste, mouth­feel and tex­ture.

Specifically, sweet­ened fibres come in a pow­der, gran­ule, or syrup form, to be used in exact­ly the same way as the sug­ar, glu­cose syrup or the sweet­en­er they are intend­ed to replace. It can be trans­port­ed, stored, han­dled, mea­sured as the ingre­di­ent they replace, and used with­out any change to the man­u­fac­tur­ing process. It is this sim­plic­i­ty that is the point of sweet­ened fibres.

EUREBA®

We devel­op sweet­ened fibres for a vari­ety of appli­ca­tions, and mar­ket them under the brand EUREBA®.

We are hap­py to help you to choose the right EUREBA® and fine-tune the taste and tex­ture of your appli­ca­tion.

Do not hes­i­tate to con­tact us.

justo quis, Aliquam non id elementum nunc vulputate, consectetur venenatis

Pin It on Pinterest