Sugar Substitutes and Sweeteners in Confectionery Technology

• Main Authors: Reznichenko Irina Yu., Shcheglov Mikhail S.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2020-12-01
• Series: Техника и технология пищевых производств
• Subjects: food additives; food products; technology; quality
• Online Access: http://fptt.ru/stories/archive/59/1.pdf
• ISSN: 2074-9414; 2313-1748

Introduction. Targeted diabetic confectionery for people with carbohydrate metabolism impairment includes sugar substitutes or sweeteners instead of sugar. At the same time, modified carbohydrate composition should guarantee high sensory characteristics of the finished product, production technology and the raw materials being the main quality factors. Certain safety requirements are imposed on sweeteners and sugar substitutes, and their daily intake is regulated. Sweeteners and sugar substitutes have various technological and functional properties that are taken into account when developing specialized confectionery products. In this regard, the search for substitutes of non-sugar nature is a relevant matter. The research objective was to analyze, systematize, and generalize international and domestic experience in the use of sweeteners and sugar substitutes in the technology of confectionery products. Study objects and methods. The authors analyzed related scientific articles and legislative documents over the past ten years. The materials were obtained from Elibrary, Scimago Journal Country Rank, Scopus, and Scielo. The methods included analysis, systematization, and generalization. Results and discussion. Technological exclusion of sugar from formulations of flour and sugar confectionery is a difficult task. Each of the currently known sweeteners and sugar substitutes has its advantages and disadvantages. The authors analyzed their specific features, technological properties, and consumption rates. They identified sweeteners that are widely used in technologies of sugar and flour confectionery products and do not affect the sensory characteristics of the finished product. Conclusion. The range of sweeteners and sugar substitutes in confectionery technology is limited. The domestic and foreign experience of using sweeteners showed that stevioside and sorbitol are used both as sweeteners and in flour confectionery. Isomalt and lactitol proved effective in chocolate production, if used under optimal technological conditions. New scientifically based formulations and technologies for targeted confectionery for people with impaired carbohydrate metabolism and further research on the use of sweeteners and sugar substitutes will satisfy the increasing demand for these products and expand the range of healthy foods.