Replace Half the Sugar in Juice with a New System Unveiled at IFT

July 15, 2013

Dolcerra can be used in a wide range of juice products, including orange, lemonade, grapefruit, mango, and blended acidic juices.

Ingredion Inc. (Westchester, IL) unveiled its new Dolcerra sweetness and texture system for reducing sugar in juices. The system debuted at the Institute of Food Technologists’ (IFT) Annual Meeting and Food Expo, happening through tomorrow, July 16, in Chicago.

Dolcerra enables formulators to cut as much as half the sugar content in juices that contain up to 25% fruit juice-without affecting a juice’s taste or texture. The secret, the firm says, is a “unique, natural mineral flavor modulator that works synergistically with other ingredients to provide the roundness of flavor consumers find so appealing in full-sugar juices.”

The firm says this reduced-sugar solution meets demand for reduced-sugar and –calorie fruit juices, as well as demands for clean-label products. Dolcerra can be used in a wide range of juice products, including orange, lemonade, grapefruit, mango, and blended acidic juices.

Dolcerra is part of Ingredion’s Dial-In Sweetness Technology portfolio, which is designed to optimize the sweetness profile and functionality of food and beverages using the firm’s ingredients, including corn sweeteners, polyols, and stevia.

In addition to Dolcerra, at IFT Ingredion added a new line of high-potency sweeteners to the Dial-In portfolio. The new additions are the Dulcent brand of aspartame, sucralose, and acesulfame potassium (Ace-K) sweeteners, which primarily target use in beverages, confectionery, dairy (especially yogurt and ice cream), and bakery products.

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