>>Nicoll: Hi and welcome to our virtual show
booth here at TIC Gums. Now this year for people who are interested in coming to our
booth but can’t go to Las Vegas, we’ve put together a virtual stand that will allow you
to see and hear about the same things all of the attendees at IFT are experiencing with
us. My colleague and Gum Guru, Maureen Akins, is here to talk with us about reducing sugar
and using gums and gum systems to achieve some of the same things you experience with
fully sugared foods. Now in this instance, we have a dessert glaze that is going to be
served over cake. And this is the fully sugared version and this is the reduced sugar version.
We can replace the sweetness but not other important attributes that sugar brings.>>Akins: That’s right>>Nicoll: Tell us how we can put together
a dessert glaze that is as satisfactory as the fully sugared version without sugar.>>Akins: That’s right. So, some of formulation
challenges that we ran into here were actually replacing all of those sugar solids. And one
of the great things that hydrocolloids can do is actually effect the mouth feel without
having to add back all of those solids that you’ve actually taken away>>Nicoll: So when you dissolve sugar in water
it gets thicker, and that’s the dissolution process, that’s part of the viscosity that
sugar brings. If you take that out and you substitute aspartame, or stevia or something
like that, you get the sweet but it’s thin.>>Akins: That’s right. You’ve actually completely
changed the sweetness perception that you get, and of course the viscosity is going
to be completely different. And then taking it one step further, we’ve also changed all
of the mouth feel characteristics. And that’s really what we had to focus on here doing
this product formulation.>>Nicoll: So with this product we went through
the attribution process that’s part of the Texture Revolution and you guys mapped this
fully sugared version. Tell us about the process and what you learned using the Texture Revolution
and the lexicon associated with it.>>Akins: Sure. Every time we do a texture
map we actually want to look at three different categories. We’re first going to look at it
visually, how does it actually appear? In this instance we actually have pulp, so we
want to make sure we actually have uniform suspension of those pieces. We’re going to
look and see how it actually performs mechanically. So in this instance we can talk about it in
the spoon, looking at how it is actually going to flow, all the flow characteristics. Then
we can also look at how it actually would perform in a bottle, in the end use application.
And then lastly we are going to look at all the oral characteristics. How it actually
is in your mouth when you first put it in, after a few manipulations, and then what it
actually does when you swallow.>>Nicoll: There is nothing like tasting it
yourself. So, I haven’t tried either of these so I am going to try the fully sugared version
and compare it with the no sugar version. When we took the sugar out, we really didn’t
lose anything in the way of sweetness and frankly we didn’t lose anything in the way
of texture. It sits up on the cake nicely, it stays in my mouth. It really kind of gave
me the same kind of textural experience as the fully sugared version. But what I’ve heard
you say is that the no sugar syrup isn’t exactly the same texturally as the other one. Can
you tell us about that?>>Akins: That’s right. It’s not exactly the
same. As we went through the mapping process we found that actually some of the attributes
we can’t match exactly. But we found it to be O.K. because we think we actually made
some slight improvements. We think we have a slightly better cling on the surface. We
think we have really great flavor transfer. And really a long extended flavor release
that you find in the mouth, which actually makes it maybe even a little bit nicer than
the full sugar version.>>Nicoll: So I want to thank everyone who
came to our virtual trade show booth and learned about how to use gums to substitute the textures
that are lost in fully sugared glazes. When we are finished here I am going to polish
these off. But in the mean time, if you’re interested and want to know more you can visit
the website and download all the information about how to use texture attribute mapping
for your applications. Thanks for coming to our IFT virtual trade show booth.