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A sweet deal: Palatinose in glaze and icing

05 September 2014

A sweet deal: Palatinose in glaze and icing

Trials show that BENEO’s Palatinose™ extends shelf-life and quality of glazed and iced bakery products

By BENEO

The technical experts at BENEO, leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose™ in glazings or icings, shelf-life and overall product quality can be significantly improved.

Findings showed that a partial replacement of sucrose with Palatinose™ in freshly packed donuts leads to an extended shelf life stability through the unique carbohydrate’s ability to control water activity and moisture migration. Furthermore, the glaze with Palatinose™ maintains transparency, even throughout the extended shelf-life. Thanks to the low hygroscopicity of Palatinose™, the glaze does not become sticky. In addition, the Palatinose™ glazed, freshly packed donuts exhibit a more pleasant sweetness in comparison to using sucrose alone.

The trials also demonstrated that partial replacement of sucrose with Palatinose™ in frozen packed donuts ensures a maintained glaze transparency throughout the freezing process and after defrosting. It prevents the glaze from sticking to the foil during frosting and, of even greater importance, after defrosting. Furthermore, Palatinose™ provides a slightly reduced and more pleasant sweetness in frozen packed donuts, compared to pure sucrose glazing.

Katja Reichenbach, BENEO Product Manager Palatinose™ comments: “Sugar-based donut glazings traditionally have a lower aw value (water activity) than the donut.  This leads to increased water migration from the donut to its glaze, resulting in the donut drying out very quickly.  However, BENEO trialled the partial replacement of sucrose with Palatinose™ in glazings and icings and the results showed that water activity was brought under control in the glaze, keeping the donuts moist for longer. As well as extending shelf-life in freshly packed donuts, partial sucrose replacement by Palatinose™ has also been trialled in frozen packed donuts. The test results show that its use improves the quality of the donut upon defrosting substantially.”

The BENEO webinar on these trials is available to access via this link until November 2014.
 



BENEO offers functional ingredients derived from chicory roots, beet sugar, rice and wheat. BENEO is the ideal partner to help improve a product in its nutritional and technological characteristics. Key nutritional benefits are ‘less fat’, ‘less sugar’, ‘less calories’, ‘added fibre’, ‘gluten-free’ and dairy alternatives as well as energy management, digestive, bone and dental health. Key technological benefits focus on taste and texture improvements. Through a unique chain of expertise, including the BENEO-Institute that provides decisive insights into nutrition science and legislation, and the BENEO-Technology Center that consults in application technology, BENEO actively supports customers in the development of more balanced and healthy food products.

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