Researcher replaced the product with low-intensity sweeteners
A doctoral research carried out at the Faculty of Food Engineering (FEA), at Unicamp, in partnership with the Institute of Food Technology (ITAL), managed to replace sugar in the chewable candy formulation. The ingredient is essential in this type of confection not only because of the sweet taste. Sugar, in the form of sucrose and glucose syrup, is the so-called “body agent” of candies and, together, can represent up to 98% of their composition. Researcher Lidiane Bataglia da Silva, with guidance from professor Priscilla Efraim, used so-called polyols (low-intensity sweeteners) as substitutes. To give color and flavor to the candy, processed açaí pulp was used.
Polyols result from the hydrogenation of sugars. As its absorption by the body is slow or incomplete, the caloric value is lower. The bullet diet of açaí had half the calories of a common candy on the market. The replacement of sugar and artificial flavors and colorings meets industry and consumer demand for healthier products. “The confectionery sector has been challenged to innovate. Polyols, in addition to being less caloric, are not cariogenic and some can even prevent the risk of developing tooth decay, as is the case with xylitol and erythritol, commonly used in gum”, highlights Lidiane. The use of açaí as an alternative to the colorant proposes the use of a Brazilian fruit, exotic and rich in antioxidants, which remained after the processing and storage of the candy.
To achieve the result of a chewable candy, with the necessary properties of crystallization, texture, sweetness, etc., Lidiane carried out several tests. “We made candies that deformed or were very adhesive, others that were extremely refreshing, which, in this case, was unpleasant. It was also necessary to evaluate the power of sweetness without having to add a sweetener.” Among the types of polyols, those that gave the best results in constituting the candy were erythritol, isomalt and maltitol syrup.
According to the researcher, Brazil is among the world's three largest producers of candies, confectionery and chewing gum. Hard candies are glassy and soft candies are soft and chewy, with fruity flavors being the favorite in our country. In relation to the açaí market, Brazil is the largest producer, exporter and consumer. Rich in fat, its use in chewable candies also made it possible to eliminate the hydrogenated vegetable fat normally used in chewable candies.
The sensorial analysis of the product was carried out with 120 consumers who compared the açaí candy diet with another, also with açaí, but made with sugar. Acceptance was “excellent”, according to the researcher, demonstrating the great potential of using polyols in confectionery that can be consumed by diabetics or not.
