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.
|Role of Sugar in Beverages|
|Mouth Coating||Flavor Release|
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.
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