Reduced Sugar

Reformulating full sugar products for sugar reduction or elimination can pose a number of challenges. Replacing sugar with natural or artificial sweeteners not only affects sweetness perception but also affects the body, mouthfeel and viscosity of the finished beverage.

Systems Approach to Sugar Reduction

Determining the proper levels of sweetener and hydrocolloid necessary to replace the functionality of sugar in a beverage can be time-consuming and complicated. The Gum Gurus^® designed Simplistica™ BV 0358 ingredient system to target challenges associated with formulating for sugar reduction or elimination. The ingredient system is an optimized combination of a single ingredient hydrocolloid and a natural sweetener.

The texture component is derived from acacia sap and builds back mouthfeel, body and texture that can be lost due to sugar replacement. Acacia provides excellent film-forming properties, which contributes to texture and mouthfeel in reduced-sugar applications. Additionally, TIC Gums offers Non-GMO Project Verified and USDA certified organic acacia products which are perfect for someone looking to create a product that aligns with the current clean label movement.

The sweetener component is made from stevia leaf steviol glycosides. This high-purity, next generation stevia sweetener has significantly less bitterness and aftertaste than conventional stevia sweeteners.

Sensory Test Confirms Simplistica™ BV 0358

Descriptive sensory analysis was used to confirm the suitability of Simplistic BV 0358 ingredient system in a reduced sugar beverage. Overall, the sensory profile of the flavored water beverage using Simplistica™ BV 0358 with 50% reduced sugar resulted in a sensory match to the full sugar control. Learn more about formulating reduced sugar beverages with Simplistica BV 0358

Functions of gums and ingredient systems in reduce sugar beverages

• Improve mouthfeel and body
• Increase viscosity

Questions a Gum Guru may ask when recommending a solution for your reduced sugar beverage

• What are your label claims?
• What functionality are you looking to achieve?
• What is the pH of your beverage?
• Does your beverage contain dairy or non-dairy proteins?
• Do you have a heat step?
• Will your finished product be refrigerated or shelf stable?
• What is your desired viscosity?