Challenges, Successes, and. Reducing Sugars Added to Foods

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1 Food Technology Behind Added Sugars Challenges, Successes, and Unintended Consequences of Reducing Sugars Added to Foods Eyal Shimoni Faculty of Biotechnology and Food Engineering, Russell Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa 32000, Israel

2 Outline Basic science Texture Chemistry

3 A bit about physical chemistry related to sugars and added sugars =humectants Product viscosity Stability (and reaction rates) as a function of water activity Stability and texture via state of the material

4 Viscosity: : High variability from one sugar to the other Humectant MW (g/mol) Dry T g ( C) ab Solubility (g/100g H 2 O) at 23 C Viscosity of 60% (w/w) solution at 23 C (mpa) cde Sucrose a d Sorbitol b c Maltitol b c Glycerol b * (liquid at RT) 10.8 e a Roe and Labuza, 2005 b Liu et al., 2009 c Heume and Rapaille, 1996 d Först et al., 2002 e Segur and Oberstar,

5 Chemistry: : Stability and reaction rates as a function of a w and moisture content Added sugars Deteriora ation Mo oisture Relative Humidity = 100 * Water activity (aw) 5

6 Bio-Chemistry: : One comment about safety - microbiology Added sugars Deteriora ation Mo oisture Relative Humidity = 100 * Water activity (aw) 6

7 Texture: : the state diagram Vapor Added sugars T m boiling line ROOM TEMPERATURE Solution Crystal melt line Rubbery state Tg dry 0 C FREEZING LINE Solution Te Soft Brittle T -140 C Ice and super sat solution Tg Glassy state Added humectant 0 % solids 85% 100 % 1 water activity

8 Texture: : the state diagram changing texture of starch / protein matrixes Hardness No sugar Added sugar Glass transition of gluten. 1: Gluten and gluten sugar mixtures. International Journal of Biological Macromolecules, Volume 14, Issue 5, Pages M. Kalichevsky, E. Jaroszkiewicz, J. Blanshard A study of the glass transition of amylopectin sugar mixtures. Polymer, Volume 34, Issue 2, Pages M. Kalichevsky, E. Jaroszkiewicz, J. Blanshard

9 The story Let s get practical Some food products (and one protein bar) Desserts Baby food Snacks Instant powders Beverages Confectionary Sauces/ dressings/ gravy

10 Let s get practical Texture: viscosity, crispness, softenning Chemistry: stability, Maillard, kinetics, nutrients Safety: microbial, toxicology

11 What does it mean for products: Texture Viscosity Crispness Hardening Softening

12 What does it mean for products: Texture: Modified hardness of extrudates Adding fibers 0% Sugar 20% Sugar Oppor rtunity Less sugars lower crispness Challenge Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate Journal of Cereal Science, Volume 22, Issue 2, Pages Z.Jin, F.Hsieh, H.Huff

What does it mean for products: Texture: added

Journal of Cereal Science, Volume 11, Issue 3,

13 What does it mean for products: Texture: added sugars = long shelf life Affecting bread staling The effects of added sugars on the retrogradation of wheat starch gels. Journal of Cereal Science, Volume 11, Issue 3, Pages K. I'Anson, M. Miles, V. Morris, L. Besford, D. Jarvis, R. Marsh

14 What does it mean for products: Texture: Variable interaction with fat replacers Effect of fat and sugar replacement on cookie properties, Zoulias E.I.; Oreopoulou V.; Kounalaki E., Journal of the Science of Food and Agriculture, Volume 82, Number 14, November 2002, pp (8)

15 What does it mean for products: Chemistry Rate of quality loss: color Loss of nutrients: lysine Texture through chemical reactions

16 What does it mean for products: Chemistry (reminder) Added sugars Deteriora ation Mo oisture Relative Humidity = 100 * Water activity (aw)

17 What does it mean for products: Chemistry: color Milk powder Bread Quality loss Desired Fresh After browning

18 What does it mean for products: Chemistry: HFCS = rapid browning Maltitol HFCS A. Tran, P. Zhou and T.P.Labuza, Prevention of Protein Bar Hardening by elimination of the Maillard Reaction and reducing the glass transition temperature using protein hydrolysates 18

19 What does it mean for products: Chemistry: sucrose = rapid browning Ted Labuza, Laurie Davis*, Peng Zhou**, Amy Tran, Heather Taterka, Brain Folger & Sarah Gutkowski

20 What does it mean for products: Chemistry: reduce reducing sugars Choice of humectant System WB ASLT at 45 C for 7 Days Ted Labuza, Laurie Davis*, Peng Zhou**, Amy Tran, Heather Taterka, Brain Folger & Sarah Gutkowski

21 What does it mean for products: Chemistry: loss of available lysine Maltitol HFCS A. Tran, P. Zhou and T.P.Labuza, Prevention of Protein Bar Hardening by elimination of the Maillard Reaction and reducing the glass transition temperature using protein hydrolysates 21

22 Conclusion T g Microbial stability a w NEB Nutrient loss Added sug gars

23 Conclusion: reducing added sugars Sugars are not equal Some technological roles are yet a major challenge Selection of added sugar and replacer affect product texture, stability, and nutritive value. In many cases will require re-design of the product

of this study was to investigate the effect of Tg' on starch retrogradation during storage at different temperatures by using DSC.

of this study was to investigate the effect of Tg' on starch retrogradation during storage at different temperatures by using DSC. physical changes of food components under frozen conditions. Ice crystals grow during freezing, and thus the solute concentration increases as freezing progresses, eventually forming a maximally freeze-concentrated