Reduction of fat and sugar in food
Fat substitutes based on natural carbohydrates
One option is to reduce the fat content of our food, since fats and oils are about twice as rich in energy as other macronutrients (proteins and carbohydrates). As the use of so-called designer fats, is highly controversial for health reasons, TER Ingredients exclusively sells fat substitutes. They are produced on the basis of natural carbohydrates. The clever use of hydrocolloid systems makes it possible to create a pleasant creamy feeling in the mouth in the food matrix that is quite similar to that of fats and oils. Our range provides various hydrocolloids for these applications, such as carrageenan or xanthan gum, based on which such systems can be created – depending on the application. Feel free to talk to our technical consultants about the design and use of hydrocolloid systems in your product!
Can our customers compromise in sweetness?
Another topic is the reduction of sugar in our food. However, as most people love the sweet taste, suitable alternatives need to be found. Sweeteners are one way of doing this. Our range includes acesulfame-K, aspartame, neohesperidin, saccharin, sucralose and stevia. However, they are between 30 and 3000 times sweeter than “standard” sugar. Therefore the low dosage of sweeteners makes it difficult to use and is limited in practical application. Sugar substitutes are therefore used for applications such as bakery products. Our product range in this area includes erythritol, xylitol and maltitol. The sweetening power of these substances is between 50 and 70 % compared with standard household sugar. To compensate for this, TER Ingredients also offers a blend of erythritol with a small amount of stevia. This mixture combines the advantages of sweeteners and sugar substitutes.
If you have any further questions, please feel free to contact our technical consultants. Let’s work together to create a customized solution for your needs.
Ralf Kettner
r.kettner[at]tergroup.com
Butcher / Chef / Food Technologist / Technical Consultant