Consumers demand a taste and flavour profile of alcohol-free or low alcohol drinks which match that of conventional drinks. However, developing a no/low alcohol beer offering a full taste and flavour profile similar to conventional alcoholic beverages can be quite a challenge. Palatinose isolmaltulose shows the way and offers at the same time a great opportunity to take the no/low alcohol beer into the health promoting segment by offering functional health benefits.
PALATINOSE™ isolmaltulose provides a solution to obtain the perfect taste, body and flavour in low and no alcohol beer.
Thanks to its’ enhanced microbiological stability, PALATINOSE™ isomaltulose cannot be converted by many yeasts and bacteria, i.e. is survives fermentation resulting in a final extract similar to traditional Pilsner type beer. PALATINOSE™ has a sweetness profile similar to sugar with a round and balanced sweet taste. Sensorial tests of alcohol reduced beer show that it increases body and mouthfeel of beer.
Being a slow-release carbohydrate, PALATINOSE™ is excellent for alcohol-free beer types taping into the health-promoting segment. This means that it supplies the body with the full carbohydrate energy however yet in a slower, more balanced way and over a longer period of time.
A common issue with “isotonic” RTD beverages is that they have lost their isotonicity by the time of consumption due to hydrolysis of the sugars by acids contained in the beverage. During this process the number of osmoactive particles doubles and the isotonic balance is destroyed. The consequence is that the beverage instead becomes hypertonic meaning that our body loses water!
PALATINOSE™ provides real isotonicity due to the ingredient’s high stability under acidic conditions and that it resists hydrolysis. Using PALATINOSE™, the isotonicity of the beverage is maintained and the body is fully hydrated.
PALATINOSE™ is easy to apply showing good dissolution kinetics under both cold and hot conditions. It can be applied at any stage of the brewing process. In addition, it has a high stability a high temperature withstanding UHT/pasteurization.
Production of alcohol reduced beer by subsequent reverse osmosis or distillation. Taste test was conducted with a skilled sensorial panel.
Business Development Manager
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