Page 13 - Baking Europe Journal - Winter 2022

INGREDIENTS
SUGAR REPLACEMENT 13

sugar content by its substitution with Table 1: Artifi cial sweeteners with aftertastes
high-intensity sweeteners include Artifi cial sweeteners Off taste or after-taste
reduced overall product volume and
weight, there are still several other Acesulfame Potassium (Ace-K) Slightly bitter after-taste
factors that need to be considered in
order to achieve a successfully Advantame Very slight bitter taste, sour fl avour
reformulated recipe. Neotame Liquorice after-taste at high concentrations

Firstly, some such sweeteners often Saccharin Bitter / metallic after-taste
leave a bitter after-taste (Table 1). Cyclamate Weak metallic and salty after-taste
Secondly, their chemical make-up
prevents the Maillard reaction taking
place during heating due to their heat they were initially accepted before 2015; GOV.UK, 2017).
stability and that they are neither being withdrawn later due to
reducing sugars nor are they present cyclamate mixtures with saccharin Reformulation options: Reduce
in suffi cient quantities (Lucas and being seen to cause cancer following sugar and replace it with a bulk
Kuznesof, 2004). Thirdly, some are studies in rats. However, subsequent sugar replacement
considered by some consumers to be human studies failed to confi rm these Bulk sugar replacements are generally
artifi cial or synthetic and, therefore, fi ndings (Morrison et al., 1982). sugar alcohols or partially digestible
not acceptable for consumption. Finally, they are not all stable under oligo/polysaccharides that can be
Fourthly, some have a controversial the preparation conditions used in considered as dietary fi bre. Studies
history, such as cyclamate, where food manufacturing (Tedstone et al., have shown high dietary fi bre intake

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