Page 14 - Baking Europe Journal - Winter 2022

INGREDIENTS
14 SUGAR REPLACEMENT

definition, but only at each country’s
discretion (FAO, 2009).

Fructooligosaccharides (FOS) and
galactooligosaccharides (GOS) are
resistant to human enzymes, the
acidic environment of the stomach
and also intestinal absorption (Figure
1). These oligosaccharides can be
fermented by the intestinal microflora
and selectively stimulate the growth
and/or activity of bacteria which
contribute to the welfare and health
reduces the risk of non- monosaccharides and polyols), which of the host.
communicable diseases such as may be avoided by those with certain
diabetes, stroke, cardiovascular gastrointestinal conditions, such as The main benefit of using
disease and colorectal cancer irritable bowel syndrome (IBS). oligosaccharides is that they generally
(McKeown et al., 2022), but current Ideally, a bulk sugar replacer would come from plants, so are perceived as
intakes (~19 g/day) are well below the not have these drawbacks. being a healthier option than artificial
recommended 30 g/day. Bulk sugar additives, easing acceptance by the
replacements are generally less sweet Oligosaccharides as replacements general public. Most are likely to be
than sucrose, requiring the addition of An oligosaccharide is a short-chain tasteless, with little or no sweetness,
a high-intensity sweetener. Some of sugar molecule containing a limited due to being larger molecules than
the bulk sugar replacements cause number of monosaccharide molecules. sucrose. They are also easy to use,
gastrointestinal symptoms due to The Codex Alimentarius defines relatively easy to obtain and may
osmosis or excessive gut fermentation dietary fibre as carbohydrate polymers undergo the Maillard reaction, but at
(Wiebe et al., 2011; Grembecka, of 10 or more linked monomeric units. a much lower level.
2015). These are considered to be Oligosaccharides containing 3 to 9
FODMAPS (fermentable linked monosaccharide units were The main disadvantage of using
oligosaccharides, disaccharides, also included in the dietary fibre oligosaccharides such as FOS

Figure 1: Fructooligosaccharides (a) and galactooligosaccharide (b), consisting of β-D-galactopyranose (β-D-Galp) and
D-glucopyranose (D-Glcp), typically with n = 1-5

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