On April 26, the Chinese Nutrition Society officially issued the "Dietary Guidelines for Chinese Residents (2022)", which once again mentioned the control of the intake of added sugars, not more than 50g per day, and it is best to control it below 25g.
As the hottest topic, sugar control is not only concerned by consumers, but also the hottest track chased by enterprises and capital in recent years.
Taking sugar-free beverages as an example, some data show that the market size of sugar-free beverages has increased from 1.66 billion yuan in 2014 to 11.78 billion yuan in 2020, an increase of 609% in seven years, far exceeding the total growth rate of the beverage industry.
However, for the beverage industry dominated by sweetness, the reduction of sugar must be solved at the same time, due to the change in flavor brought about by the reduction of sucrose. Consumers will choose 0 sugar drinks, in fact, they hope to experience the taste of the drink at the same time, minimize the intake of sugar, reduce the "guilt" in the diet.
How can we "reduce sugar" while retaining the taste and flavor without being affected?
The addition of soluble dietary fiber is undoubtedly a good choice to achieve a balance between the two.
As an enterprise engaged in the production of dietary fiber for more than 20 years, Teliger found in the study that the water solubility of soluble dietary fiber is good and the characteristics of high stability can provide the structure and texture of sugar in sugar-free food, ensure the taste of the beverage, and have high solubility, transparency and process stability.
Soluble dietary fiber, energy of only 1 kJ / g, easily soluble in water, in most systems show similar rheological properties to sucrose, can replace some sugar and fat, improve the texture and taste of food.
Add soluble dietary fiber to beverages:
Can increase the sweetness intensity and initial sweetness of the sweetener;
Can increase the viscosity of aqueous solutions;
It can replenish the dry matter lost due to the loss of sugar in the beverage, thus compensating for the loss of solidity and taste.
At present, soluble dietary fiber, as an ideal ingredient in sugar and lipid substitute formulations, has been widely used in beverages, dairy products, ice cream, baking and other fields.
While reducing sugar and fat, it can also easily meet the needs of consumers for dietary fiber intake, and maximize the balance of flavor and health.