While consumers say they are interested in reducing the amount of sugar in their diets, most are not willing to sacrifice their enjoyment of foods and beverages. Sugar obviously contributes a sweet flavor but less obvious yet key to enjoyment are the contributions sugar makes to the textural characteristics of the food, especially in bakery applications like syrups and glazes.

“Whenever you remove sugar from a syrup-type application you're going to lose a lot of solids which means a lower viscosity and most likely a reduction in favorable textural attributes like mouth coating and clearing, visual elasticity, and particulate suspension,” explains Gum Guru^® Maureen Akins. “Replacing the textural attributes you lose when you remove sugar from the syrup is critical. If we just simply replace the viscosity, we'd only be halfway done. We have to go back to the full sugar version and compare those minute details that actually make the complete texture profile.”

New Video in Series: Does This Have Gum in It?--Glazes & Syrups

In the latest episode of the popular “Does this have gum in it?” series, host Harold Nicoll talks with Maureen Akins about the benefits of using gums to replace or reduce sugar in bakery glazes and syrups.

Resource: Texture Pack for Replacing Sugar in Your Bakery Glazes & Syrups

To learn more about using the Texture Revolution^® process to create appealing sugar free glazes and syrups download our  texture pack.

This texture pack includes:

• Prototype formulations for both full sugar and sugar free mandarin orange bakery glaze
• Texture Revolution cheat sheet for describing the texture of the glaze
• Texture attribute map for the glaze
• Texture profile--our comparison of the textures of the two glaze variations