Preserving gummy texture in low or no sugar confectionery
In response to the growing demand for sugar-free and low-sugar gums and jellies, you might need to adjust your production methods to accommodate these preferences. However, the experts at Tanis explained to us that the process of removing sugar goes beyond simple ingredient substitution.
Sugar replacements demand you to change the recipe
Sugar not only contributes to flavor but also affects the consistency and stability of the final product. Without it, you will face challenges such as stickiness, wetness, and cloudiness over the product’s shelf-life.
Fortunately, these challenges can be overcome with the right combination of recipe and process adjustments. At the Tanis Innovation Centre, the team of food technologists collaborates closely with you to develop customized recipes and processes tailored to meet various sugar-free and low-sugar requirements.
You can ensure both taste and stability by utilizing a range of ingredients including xylitol, erythritol, maltitol, sorbitol, polydextrose, inulin, FOS, soluble fibers, and natural fruit purees.
Whether you’re venturing into the sugar-free market or looking to enhance your existing offerings, Tanis’ experts can assist you in creating unique recipes with desired flavors and nutritional benefits, as well as developing processes for stable gums and jellies, regardless of sugar content.
Thus to meet the demand for sugar-free and low-sugar gums and jellies requires meticulous adjustments in production methods. At Tanis, the tailored solutions address these challenges, ensuring both flavor and stability in your products.
