In some cookie applications, fructose can offer beneficial qualities. Fructose tastes sweeter than sucrose, so it can help reduce or replace some of the sugar in a recipe. In addition, fructose syrup may also help keep the finished product moist and soft longer, as syrups can help keep sugar from crystalizing, which can make the cookie hard.
ADM approaches sugar reduction by replacing sweetness, rebalancing flavor, and rebuilding functionality. The company offers serval different tools to achieve these objectives. “Our SweetRight Reduced Sugar Glucose Syrup (RSGS) can replace traditional corn syrup without affecting functionality, as it aids in bulking and binding when used in reduced-sugar formulations, and it delivers viscosity comparable to traditional corn syrups for ease in processing,” says Diedrich. “Our SweetRight Reduced Sugar Glucose Syrup can achieve 30% sugar reduction, and when combined with sweeteners like our SweetRight Edge stevia, manufacturers can reach even higher sugar-reductions targets. Moreover, RSGS helps maintain moisture and consistent texture over shelf life in bakery and snack items such as crispy cookies, crunchy crackers, and cake-like doughnuts.”
Another tool ADM suggests is SweetRight allulose. “It is a rare sugar that occurs naturally in wheat and dried fruits like jackfruit, figs, and raisins,” says Diedrich. “Allulose does not contain sugar alcohols. It’s structurally similar to sugar, with fewer calories and less-intense sweetness compared to stevia and monk fruit. Furthermore, allulose isn’t listed as an ‘added sugar’ on product labels.”
Sweetness perception is key to product success, and complementary flavors can help. “Sweetness perception by human olfactory receptors is complicated,” says Paramita. “Adding certain compounds can make food perceived as being sweeter, even though it does not contain more sugar or high-intensity sweeteners. Vanilla is one example. Consumers think sweet goods taste sweeter when vanilla is added to the formula. I’ve noticed the same when I add malted milk powder to sweet bakery and breads. Besides adding sweetness, malt also add a unique complementary flavor, and keeps bakery moist longer due to its humectant attributes.” SF&WB