Low Calorie & Glycaemic Food Additives Ingredients Glucan For Ice Cream, Baked Goods

 

Low Calorie & Glycaemic Food Additives Ingredients Glucan for Ice Cream, Baked Goods

 

Glucan is a low calorie, sugar free, low glycaemic, speciality carbohydrate that is prebiotic and widely recognised as fibre. It offers the below functional benefits.

■ Very Low Calories, 1 kcal/g, perfect ingredient for the formulation of reduced calorie food
■ Recognised as a dietary fibre in many major countries
■ Well-tolerated up to a mean dose of 90 grams/day with no adverse gastrointestinal effects
■ Replaces sugar, glucose syrups and fat while improving flavour, texture and mouth-feel in a variety of applications
■ Low glycaemic. 5-7 compared to glucose at 100. Suitable for consumers seeking low impact carbohydrates, including diabetics
■ Prebiotic: stimulates Lactobacillus and Bifido bacteria. Sustained fermentation throughout the colon, acting as a Prebiotic for Digestive Health
■ Increasing Satiety with Less Calories, Controlling Weight
■ Neutral and bland taste allows for all foods and beverages formulations
■ Superior stability over a broad pH range and under a variety of processing and storage conditions
■ Highly soluble, allows preparation of syrups(80% w/w)
■ Taste masking properties help minimize off-notes caused by intense sweeteners, vitamins, minerals, soy and other supplements
■ Is not fermented in the mouth and has passed the human plaque pH telemetry test which the Swiss government uses to confirm that the product does not promote dental caries
■ In EU and Switzerland, Glucan can be formulated into products without the need for laxative warning statement
■ Good fluidity, multifunctions allows it for pharmaceuticals.

CLEAN, NEUTRAL TASTE
Although it possesses many of the functional properties of sugar, Glucan is essentially sugar free. However, it is compatible with sugars and high potency sweeteners allowing the sweetness of formulations to be easily balanced. The clean, neutral taste of glucan also helps mask the off-notes that can result from the addition of soy, vitamins, minerals and other supplements found in nutritional products.

HIGH SOLUBILITY AND STABILITY
  Our glucan has a higher water solubility than most carbohydrates and polyols, allowing up to 80% w/w solutions at 20°C (68°F).   It has a clean taste, high solubility and excellent stability over a broad range of temperatures and pH conditions.

These properties make glucan be an ingredient that can be readily incorporated into a wide range of food and beverage formulations.

IMPROVING TEXTURE & MOUTH-FEEL
In the finished formulation, Glucan contributes solids and enhances eating quality. It could keep the desirable mouthfeel and smooth textural qualities that can be lost when replacing sugars and fats in food products.

  Glucan acts as a humectant to help maintain softness and freshness while also extending shelf life. This is especially important for baked goods. In ice cream and frozen dairy products, the freezing point depression of glucan allows for the correct balance of textural characteristics and serves to create a desirable creaminess and smoothness.