When it comes to the crunch, Isomalt leads the way
breakfast cereal stay crunchier for longer when compared to sugar,
the company has claimed this week. It can also reduce production
costs, and give the cereal a longer shelf life.
Palatinit, a subsidiary of German sugar group Sudzucker, has claimed that its sugar replacer Isomalt can improve product properties and production output of breakfast cereals.
Isomalt is derived from beet sugar and is said to be similar to sugar in sweetness, taste and technological properties. It has been designed for use in sugar-free, and low-calorie products and with a low glycemic response it is also suitable for diabetics.
Isomalt is said to be different from intense sweeteners like Aspartame or Saccharin as it also adds body and texture to foods.
In a study carried out at the University of Applied Sciences in Lippe, Germany, cereals made with Isomalt showed a much better crunch and an extended bowl life, according to the company. The cereal rings lasted 12 times longer than a regular cereal before becoming soggy in milk.
Cereal rings made with the low hygroscopic Isomalt also showed a significantly improved shelf life, reported Palatinit, as they were virtually unchanged even after six months of storage compared to the sugar product samples which had an 18 per cent reduced bite force.
The company also claims that energy input (SME) was reduced by 17 per cent in the Isomalt cereal and die pressure decreased allowing an increased production output of around 30 per cent even in a plant running at full capacity.
The study, conducted in a production plant, substituted Isomalt for sugar step by step. The product properties of the cereal rings, containing wheat flour, oatmeal and malt as well as the sweetener, were evaluated by experts looking at 73 production categories.
Palatinit currently supplies Isomalt to the food and pharmaceutical markets.
