2 The 2 ingredient lists presented below are derived from a

2. The 2 ingredient lists presented below are derived from a product consisting of a creme filling sandwiched between 2 cocoa cookie wafers. The 2 formulations represent different versions of the same type of product. (Note that ingredients are listed in descending order by weight.) Regular product: sugar, enriched wheat flour, palm oil, cocoa, high fructose corn syrup, baking soda, cornstarch, salt, soy lecithin (emulsifier), artificial flavour, chocolate Reduced calorie product: maltitol, enriched wheat flour, palm oil, polydextrose, cocoa, cornstarch, glycerin, milk protein concentrate, inulin, whey protein concentrate, soy lecithin (emulsifier), baking soda, salt, dextrose, artificial flavour, cellulose gum, chocolate, cream, acesulfame-K, sucralose The lower calorie version has a modified formulation which attempts to mimic flavour characteristics and creamy mouthfeel associated with the regular formulation. Identify 2 ingredients responsible for imparting flavour and 2 ingredients responsible for imparting mouthfeel in the reduced calorie product. Discuss their roles in the reduced calorie formulation in comparison with ingredients performing the same function in the regular formulation. (12 marks)

Solution

Flavour Ingredients: Maltitol, Acesulfame-K, and Sucralose Maltitol is present in the reduced calorie product. Maltitol disaccharides and is created by the hydrogenation (reduction) of maltose to form ‘sugar alcohol’ (Murano, 2003). Sugar alcohols are often used as a sugar substitutes and is used in the reduced calorie product to replace sugar and high fructose corn syrup. Sugar alcohols can reduce the amount of kcal substantially, from ~4kcal/g to between 1.5kcal/g and 3kcal/g, while still providing a substantial amount of the sweetness and flavour. Both acesulfame-k and sucralose are artificial sweeteners that act to replace sugar and high fructose corn syrup. Acesulfame-k and sucralose increase the sweetness of the food, without adding any calories. Sucralose is ~320-1000 times as sweet as sucrose, while acesulfame potassium is only about 1/3 as sweet as sucralose, but nonetheless much sweeter than sucrose (Friedman, 1998).

Mouthfeel Ingredients: Inulin and Whey Protein Concentrate Inulin is a fructooligosaccharide that is often used as a food additive. It’s long chain length of inulin allows it to form a gel-like substance, known a ‘inulin microcrystals’, when sheared with water or milk. This provides a creamy texture and a fat-like mouthfeel (Niness, 1999).