Reduce sugar content with new glucose syrups

by Jeff Gelski
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Ingredion gummies
Ingredion's Versasweet glucose syrups may allow manufacturers of confectionery items to reduce grams of sugar.
 

WESTCHESTER, ILL. — Ingredion, Inc. has introduced Versasweet low-sugar glucose syrups in the United States and Canada. The syrups have been shown to allow manufacturers of confectionery items, dairy items, ice cream and baked foods to reduce grams of sugar on the Nutrition Facts Panel. Compared to standard glucose syrups, the Versasweet syrups have a lower percentage of mono- and disaccharides.

Compared to standard glucose syrups, the Versasweet syrups have a lower percentage of mono- and disaccharides. Depending on the glucose syrup being replaced, Versasweet syrups may offer a 50% or higher reduction of mono- and disaccharides.

The range of ingredients is about one-third as sweet as sucrose, according to internal testing at Ingredion. Versasweet syrups have a clean taste and similar functionality to traditional glucose syrups. Versasweet syrups are stable when exposed to heat and acid, with a low Maillard reactivity. Depending on the Versasweet syrup chosen, it may be labeled as glucose syrup, corn syrup or tapioca syrup. Versasweet low-sugar glucose syrups contain the same caloric and carbohydrate content as traditional glucose syrups.

Nate Yates, Ingredion
Nate Yates, director of the Sweetness Springboard, North America at Ingredion
“The challenge for food manufacturers has been to reformulate to a lower sugar product with minimal or no changes to the ingredient declaration list or existing processes,” said Nate Yates, director of the Sweetness Springboard, North America at Ingredion. “Versasweet low-sugar glucose syrups can help manufacturers overcome this challenge when they are already using glucose syrup. Low viscosity, non-G.M.O. corn and tapioca options of Versasweet low-sugar glucose syrup are also available.”
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