New sweetener, oil beans, is both a substitute for sugar and a superfood

Recently, Israeli food manufacturer Strau Group introduced a milk chocolate that reduces sugar content by 30 per cent with a unique formula Sugar in the product is replaced by two main ingredients: dietary fiber (17%) and oil yam powder (5%) The company points out that the formula preserves the sweetness of the chocolate cream while preserving it Oil beans : is both a superfood, but also a sweet source of oil beans (tiger nuts) origin is Africa and the Mediterranean coastal countries, has been introduced by our country, in the north and south of china's beaches, hills, fields, forests can be planted, drought-resistant and flood-resistant, almost no pests and diseases It is a high-quality, high-yield, comprehensive utilization value of oil and grain multi-use new crops, but also beautification, greening the environment of ornamental plants Oil salsa adaptability is very strong, the yield is also very high, the general mu yield fresh beans 1000Kg, dried beans 500kg, plant 1 mu of oil beans equivalent to 7 to 10 mu of rape Oil and soy oil content of up to 35% and very good oil quality, rich in unsaturated fatty acids, similar to olive oil and almond oil, while the protein content of up to 10%, which can be digested by gastric protease protein accounted for 70.59 percent, very high digestion, and contains 17 amino acids, vitamins (E and C), minerals (mainly phosphorus and potassium), and non-water-soluble dietary fiber (anti-starch), nutrition is extremely rich, help to reduce cardiovascular disease and cholesterol In addition, the beans contain up to 25% sugar and a slightly sweet taste, which Strau Group says can significantly reduce the amount of sugar in chocolate while retaining its original taste The development and application of oil beans in China is still in its infancy, as a superfood with many advantages, the future of oil beans will play a greater role in the food and beverage industry Chocolate's Sugar Reduction Program In chocolate, sugar is not only a sweetener, but also a filler The current alternative to sugar filling is mainly maltose and erythritosic alcohol, or certain grains, gums and minerals (e.g refined calcium) that must be refined to less than 30 microns in some cases to avoid hardening and maintaining a creamy texture However, there will be subtle differences in taste, such as chocolate made from erythritosan, although very sweet, but when eaten will produce a slight cool effect Recently, dietary fiber (resistant starch, chrysanthemum powder) has also been used as a filler, and dietary fiber is used in chocolate formulations to produce a slight viscosity that is essentially similar to sugar in function, appearance, taste and other sensory properties Sugar alcohol (polyol) is one of the most common substitute saccharine in chocolate, often mixed with stevia sugar, Rohan fruit, these two natural sweeteners are generally mixed with a ratio of 6:4, will achieve a better taste Nestle uses only cocoa beans and cocoa pulp as raw materials to produce a unique new type of chocolate made entirely from cocoa fruit, without the need to add any refined sugar, which is 40% less than regular KitKat chocolate and 70% less cocoa Last year, Nestle launched its new Milky Bar chocolate bar in the UK, using a patented technology developed by Nestle, which produces inflatable porous sugar particles that dissolve quickly in the mouth These porous sugar particles provide the same taste that requires more sugar to produce, thus significantly reducing the amount of sugar that needs to be added, 30% less sugar than comparable chocolate bars Doux Matok, an Israeli food technology company, uses its own patented technology to maximize the efficiency of sugar feed into taste buds and enhance the sense of sweetness, thereby reducing the heat and sugar content of the product And compared to regular sugar, the use of this technology after the sweet feeling is stronger and longer, will significantly improve consumer satisfaction with the product, and later intake of the diet, reduce the desire for sweet taste They use the inert mineral silica as a carrier of sugar molecules, allowing them to bind to silicon dioxide through non-covalent chemical bonds When Doux Matok sugar is metabolized, its sucrose content is metabolized normally, while odorless silica is excreted through the body, resulting in a 40% reduction in sugar Health raw materials online original article, reprinted to indicate the source More sweeteners and plant-based related information Welcome to scan the QR code to add friends, join the "food ingredients exchange interactive group" Compilation: kariya original source: foodingredientt - business cooperation / advertising / contribution / reprint - Tel: 0571-81903405