Functional gummies
Functional gummies growing trend towards plant-based products and rising awareness of animal well-being, consumers demand vegan options and alternatives to gelatine. Pectin gummies can be fortified with tricalcium citrate to the same extent as gelatine gummies (23 % tricalcium citrate in total gummy mass) as long as a suitable pectin type is used. Another alternative would be starch, which requires larger amounts of water for gelatinisation; this reduces the proportion of tricalcium citrate. Hence up to 12.5 % tricalcium citrate can be incorporated into a starch gummy without any drawback in depositing and final texture (data available on request). Summary These results prove production of mineral fortified gummies with 50 % DV of calcium per two pieces is possible using tricalcium citrate M1098. Four percent gelatine (260 bloom) appears to be the optimal concentration for an elastic bite and pleasant texture. Sorbitol prolongs the shelf life and prevents gummies from hardening too fast, while not having a negative effect on processability. Jungbunzlauer’s micronised tricalcium citrate M1098 is the first choice for product developers to combine good processability, pleasant taste and mouthfeel as well as high bioavailability in calcium gummies. Acknowledgements We thank GELITA, Herbstreith & Fox and Emsland Group for sharing their expertise and providing raw materials. For more information, please contact Markus Gerhart, Director Agglomeration/ Granulation/Coating Jungbunzlauer Ladenburg GmbH markus.gerhart@jungbunzlauer.com Johanna Kurrat, Senior Project Manager Application Technology Jungbunzlauer Ladenburg GmbH johanna.kurrat@jungbunzlauer.com References 1 https://www.crnusa.org/newsroom/dietary-supplement-use-reaches-all-time-high-available-purchaseconsumer-survey-reaffirms. Accessed 6 March 2020, 14:40 2 https://www.innovadatabase.com/Accessed 6 March 2020, 13:30 3 Beckett, S.T.: The science of chocolate (2nd ed.). Cambridge: RSC Publishing, 2008 44 No. 1 April/May 2020 Wellness Foods & Supplements
Carbohydrates Photo © : Oleg Dudko It’s all about the quality Claudia Meissner With studies proving that glycaemic properties can be decisive, the world of sugars is more complex than one might think! The relationship between Europeans and their sugar consumption is ambivalent. Most consumers believe that less sugar is better for their health and many try to limit their intake because they see a direct link between the consumption of sugary foods and health problems such as obesity or diabetes. At the same time, consumers are aware that sugar as a carbohydrate is crucial for both physical and mental performance. But, does every sugar have the same properties? It’s time to dig deeper. The example of the next generation sugar Palatinose (isomaltulose) illustrates the role that glycaemic properties play in the sugar debate and the advantages that BENEO’s unique ingredient can offer to end users. It's not the quantity but the quality that counts As a low glycaemic carbohydrate, Palatinose provides full energy (4 kcal/g) in the form of glucose for a longer period of time. With conventional sugar, glucose energy is available to the body very quickly. However, blood sugar levels tend to drop to basal levels after about 60 minutes. Palatinose, by contrast, is digested much more slowly yet fully: it takes up to two hours for the body to fully utilize the energy. This, in turn, has a positive effect on blood sugar and insulin levels, as confirmed by the European Food Safety Authority (EFSA). A corres ponding EU health claim on the blood sugar-lowering effect of Palatinose is available and can be used on packaging and in product communication. Wellness Foods & Supplements No. 1 April/May 2020 45
