Seeking recipe of confectionery coating without added sugar

Background: The growing incidence of diabetes and obesity diseases is one of the key challenges for global healthcare. Excessive sugar consumption is proved to be the main reason for these tendencies. Reducing the sucrose content and finding its substitutes have been important issues for food and beverage companies for many decades.

Coating is the main semi-finished product of confectionery production. The coating is a finely ground mass consisting of sugar, cocoa products and fat (cocoa butter / cocoa butter equivalents / butter substitutes) and other food components. The mass fraction of sugar in the coating recipe is about 50%. In addition to the function of sweetness, sugar in coating also affects hardness and rheological characteristics such as viscosity and fluidity.

Therefore, the main task today is to find an ingredient to replace sugar as a structure-forming agent and filler and to develop a finished product based on it, which can be produced in an industrial scale. At the same time, this ingredient or a complex of ingredients should be close to sugar in cost or be cheaper. The sweetness in the coating is supposed to be created by natural high-intensity sweeteners (stevia, sweet proteins, etc.), which must be added in fairly small quantities due to their high sweetness.
Product Requirements:

Additional informations:

- the raw cost of confectionery coating without sugar should not exceed the raw cost of a similar coating with sugar (on the market of innovations call solver);

- all ingredients used to replace sugar in the developing recipe must have a glycemic index of no more than 10.

Method of control of the obtained result:

- preparation and provision to the customer of the final report with recipes, characteristics of raw materials, a detailed description of the technological process of production (technological stages, parameters, equipment), cost calculation.
- confirmation of the developed formulation and technology shall be the reproduction of the product by the specialists of our company.

Discarded solutions

• Were developed recipes with using polyols (maltitol, isomalt, erythritol, polydextrose) and dietary fiber (inulin and oligofructose), as well as using allulose and tagatose.