Can replacing sugar prevent burning? A case study of confectionery manufacturers.
Leave it to us for a natural and unique blend of sweetness! (Natural sweeteners, synthetic sweeteners)
We received an inquiry from a customer at a confectionery manufacturer stating, "Using sugar as an ingredient makes the dough prone to burning during baking, which worsens the manufacturing yield." ◼️ Issues - We want to add sweetness without burning the dough. - We want to get as close as possible to the sweetness of sugar. Sugar is prone to undergoing the Maillard reaction during heating, which creates color and aroma, but in some products, it can also cause "burning." Therefore, a replacement with a sweetener that is less likely to burn was required. ◼️ Proposal We proposed a blend that utilizes the characteristics of natural and synthetic sweeteners to replicate a natural sweetness close to sugar by controlling the onset of sweetness (the speed at which it is perceived) and the aftertaste. For more details on our proposal, please refer to the downloadable materials.
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The content of our proposal will vary greatly depending on your company's situation. Please feel free to contact us.
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