Partial sugar substitute
June 24, 2013
A naturally sweet bulk sweetener made from maize or wheat, SweetPearl from Roquette allows formulators to use less sugar without sacrificing organoleptic properties or nutritional values. Because it is a maltitol, it is bake stable with half the calories of sugar and low in glycemic response at 29 vs. 60 for sucrose. Yet sensory analysis shows it to be very similar to sucrose, and in finished baked foods such as biscuits, it provides crystalline structure like that of sucrose.