In terms of baked products, polyols as a category usually do not absorb water the way sugar does. Therefore, foods made with polyols do not become sticky on the surface as quickly as do products made with sugar. Molds and bacteria do not grow as well on these sweeteners as they do on sugar, and so products last longer.

However, unlike sugar, polyols do not usually create a crisp brown surface on baked foods. The non-browning property can be an advantage when a change in color is not desired.

One type of polyol-based sweetener from Cargill, contains high intensity sweeteners neotame and acesulfame potassium, as well as erythritol, isomalt, sorbitol and polydextrose. This sweetener system brings to products a product claim for a ‘good’ source of fiber.

Blends without the high intensity sweeteners, are designed for use in countries where neotame is not permitted, such as Canada.

According to Cargill, its product also is more digestively tolerant than other polyols, such as sorbitol and malitol, and the company currently is working on a second round of the system, with higher levels of tolerance. The ingredient system currently allows manufacturers to reduce calories by about 20 percent, depending on the application.

Along with the non-browning characteristic, polyols often affect the cooling of baked products. Isomalt is an exception. Unlike other polyols, it does not provide any atypical cooling effect in bakery foods. In addition, isomalt has a very low hygroscopicity compared with polyols, such as sorbitol, xylitol and maltitol. Isomalt provides only half the calories of sugars (maltose, fructose, glucose, sucrose, etc.) and has a very low glycemic index, which makes it highly suitable for diabetics.

According to BENEO-Palatinit Inc., Morris Plains, N.J., the U.S. subsidiary of BENEO-Palatinit GmbH, Mannheim, Germany, isomalt variants (all polyols) can replace sucrose one for one in terms of bulk, texture, volume and shelf life. In most baking applications, replacing sucrose with isomalt retains the flavor, texture, appearance and volume sugar provides. For instance, baked products made with isomalt have a similar porosity and crumb texture compared to products made with sugar, notes Debra Bryant, director, business development and technical services, BENEO-Palatinit Inc.

Isomaltulose, derived from sucrose and featuring a mild flavor, may be considered a healthful replacement for conventional sugar, however, it is mainly found in energy bars in the baked products category.

Both isomalt and isomaltulose are derived from pure beet sugar (isomalt is sugar-free). Each product is characterized by its tooth friendliness, low glycemic response and a mild, sugar-like sweetness.

Because it has very low hygroscopicity, isomalt provides shelf life properties in its main baking applications: cookies and hard biscuits. The same physical property guarantees an excellent shelf life for powdered baking premixes. Furthermore, the anti-caking properties of the isomalt powder give an excellent flowability to baking premixes.

To optimize whipped masses or soft-cake formulations, a combination of isomalt and a humectant (e.g., maltitol syrup, polydextrose, glycerin, etc.) is recommended to find the right balance between crystallization and humidity.

Enhancing sweet perception

Another option for formulators reducing sugar is a sweetness enhancer. An enhancer is not the same as a sugar replacer, so when reducing sugar and using an enhancer, formulators need to replace sugar's bulk and functionality with another ingredient. Symrise Inc., Teterboro, N.J., offers a natural flavor system synergistic with sugars, such as sucrose, high fructose corn syrup or sugar alcohols, which enhances the perception of sweetness in specific baked products. The flavor of Symrise's enhancer is product- and base-specific, and usage levels range from 0.20 percent to 0.50 percent in baked products, depending on the percentage of sugar reduction.

Sugar replacement has never been more possible and the specialty market more attractive for healthful or diabetic baked products. Unless using a one for one sweetener substitution, sometimes a combination of sweeteners can minimize flavor impact, help control costs and deliver the desired sweetness profile.