In addition to erythritol and stevia, what other natural sugar substitutes are popular?

Sugar reduction has become the most mainstream trend in food and beverages nowadays, and it has also driven the development of the sugar substitute industry. Erythritol, stevioside and mogroside have become the most popular natural sugar substitutes. But in the US sugar substitute market, there has been a trend of returning to the basics.

According to the latest research by data company Spoonshot, consumers' interest in ingredients related to comfort, nostalgia or childhood has increased by 113% year-on-year. Compared with the high-powered natural sweeteners and sugar alcohols they are not familiar with, pure natural plant extracts and taste Sugar substitutes that are pure and familiar to consumers are more popular. In the past year, the following natural sugar substitutes have shown double-digit growth: coconut sugar (+49%), brown sugar (+44%), maple syrup (+33 %), palm sugar (+25%), agave nectar (+22%) and honey (+11%). These sugar substitutes usually provide pure flavor and sweetness, but also have certain health attributes, which meet the clean label. In this article, Shiyanhui will take stock of some niche natural sugar substitutes that are frequently appearing in new European and American food and beverage products.

Date powder/red date syrup

Jujube is a traditional medicinal and food ingredient, and it can also be used as a sugar substitute raw material to replace cane sugar, honey, maple syrup or agave syrup. Red dates contain rich nutrients such as protein, carbohydrates, organic acids, vitamin A, vitamin C, minerals and Amino Acids, which can improve human immunity, help digestion, invigorate deficiency and qi, nourish blood, soothe the nerves, and beautify the skin, especially Suitable for women.

Part of the research is analyzing the feasibility of jujube extract (syrup) and jujube powder as a substitute for sugar, and found that it has great market potential as a natural sweetener. Jujube extract (syrup) can be used in the food industry, such as soft drinks, candy and bakery products, to replace part of the use of sucrose. At present, jujube powder has become a common natural sugar substitute and appears in new foreign products, and is widely used in snack bars, biscuits, sauces, and milkshakes.

Pentrine (molasses extract)

Pentline is a key element contained in molasses (a component of brown sugar). It is a plant polyphenol. Through Brunswick Labs detection, Pentline™ ORAC 5.0 exceeds 3,250,000 µmol TE/L, and it is sufficient to consume less than 2ml. The daily antioxidant activity value (CAA) can reach 80 µmoles QE/g.

The plant polyphenols contained in Phentrin are not only antioxidant, but also have more health effects. They can reduce the GI level of food, highly effective anti-inflammatory, reduce body allergies, healthy weight management, supplement minerals... When Lin successfully reaches the intestines, it will be converted into an inhibitor, which will change the conformation of glucosidase and amylase in the body through specific binding, thereby reducing the ability to digest sugar, and will not cause it like sucrose. The rapid rise in blood sugar.

Coconut Flower Candy

Coconut flower candies are extracted from the juice of coconut flowers. When the coconuts have buds, the farmers will cut the rhizomes of the coconut buds. The cut will leak out translucent and viscous coconut flower juice, and then put a bamboo tube or The plastic bottle contains the juice. Usually a coconut tree can collect 0.5~1kg of coconut flower juice every day. For every seven kilograms of coconut flower juice, about 1kg of coconut flower candies can be made. The coconut flower juice must be collected Refine it immediately, otherwise it will Ferment and spoil. The whole extraction process of coconut flower sugar is very natural, gluten-free, no additives, no preservatives, taste and color are similar to caramel, it can replace sucrose 1:1, and has a stronger flavor than coffee, oatmeal, cocoa, baking, etc. Fusion.

The GI value of coconut flower sugar is about 35, which is a low-glycemic product (the GI value of sucrose is 65, and the GI value of glucose is 100). It can also be eaten by people with diabetes and weight loss. It is rich in vitamins, amino acids and potassium. Zinc, magnesium, iron and other minerals have high nutritional value and there is no risk of gastrointestinal intolerance.

Yacon Root / Yacon Syrup

Yacon syrup is extracted from Yacon, which is native to South America, also known as chrysanthemum, which is a kind of health-care fruit. Yacon is extremely rich in nutritional value, rich in more than 20 kinds of amino acids, vitamins and minerals needed by the human body, especially the high content of oligofructose, which is 60-70% of the dry matter, which can promote the beneficial microorganisms in the intestine Grow. The calorie is only 1.3 calories/g, which is 1/3 of sugar, and the GI is only 1, which is infinitely close to high-strength sweeteners. Many foreign companies will add Yacon to provide prebiotics and dietary fiber ingredients, and also add sweetness to the product.

Yacon has many health functions, including: 1. Regulate the intestinal flora and promote the growth of probiotics. 2. Acidify the intestinal microenvironment and promote the absorption of minerals (CALCIUM, iron, magnesium). 3. Enhance satiety and help control weight. 4. Regulate blood sugar and blood lipids, and have certain effects on the management of diabetes and hyperlipidemia. 5. Reduce the formation of free radicals and regulate immunity.

Yacon syrup is sweet, deep in color, and similar in thickness to molasses. However, excessive consumption of yacon syrup can also cause diarrhea or discomfort in the digestive tract, and is not suitable for cooking or baking, because the oligofructose will decompose at high temperatures.