Reduced Calorie Ice Cream Sandwich

Sugar & Calorie Reduction

Aiming Low

Because of growing concerns about obesity and related health issues, consumer interest in low-calorie, reduced- and no-sugar products continues to increase. Manufacturers are being forced to respond with new product options that utilize a different sweetening agent while providing a similar flavor experience. Many consumers equate sugar reduction with calorie reduction. However, that is not always the case, especially when sugar not only adds sweetness but influences texture as well.

Convenient Forms for Specific Functions

Fibersol® soluble corn fiber can replace many of the non-sweetening functional properties of sugar, offering a real option for both replacing sugar and achieving caloric reduction. Fibersol is provided in a variety of forms for the convenience of food formulators, including highly concentrated Fibersol®-2 containing 90 percent soluble dietary fiber (mfh); liquid Fibersol®-LQ containing 72 percent fiber content, and a touch of sweetness; and agglomerated Fibersol®-2 AG. Each gram of the fiber portion of Fibersol-2 adds only 1.6 calories, so it can not only functionally replace labeled sugars; it can also help achieve a reduction in calories.*

The Fibersol ingredient range can help achieve total or partial replacement of sugar, and the Fibersol line offers a variety of benefits, including sweetness.

Formulation Ease and Benefits

The Fibersol family provides solutions for significant sugar reduction and noticeable calorie reduction, depending on the application. Fibersol-2, especially, can benefit low-calorie bakery and snack options by functioning similarly to sugar but with a lower calorie and sugar content. It can generally be substituted for table sugar, honey and corn syrup.

Consumer Applications

Fibersol gives formulators the ability to replace sucrose with similar functionality and still provide products that taste good. Fibersol is ideal for school lunch programs where many school districts are actively working to reduce both the amount of sugar and the number of calories that students consume.

Viscous soluble fiber and certain nonviscous soluble fibers, including Fibersol-2, may help control the rise in blood glucose level after a meal. While many fibers may have an impact on this blood glucose response, the nonviscous, soluble nature of Fibersol facilitates its incorporation into a variety of sugar-reduced foods without negatively affecting flavor or texture.

On the Label

The Fibersol line is ideal for weight management products such as confections, snacks, bars, bakery, dairy, beverages, dressings, sauces, dips and frozen desserts. Because it contains very few simple sugars, Fibersol-2 can help support label claims of low-/reduced-sugar; no-sugar added; sugar-free; and no-/reduced-calories. This is especially helpful in light of a U.S. Food and Drug Administration (FDA) proposal to require the labeling of all added sugars. Fibersol-2 can be used up to 10 grams (dry basis) in any application and still add only 0.20 grams of sugars (typical value) to any given formulation. This is well beyond more typical application rates. Fibersol-2 may also help achieve dietary fiber levels for “good source” or “excellent source” of dietary fiber nutrient content claims.

*The scientifically determined energy value for Fibersol®-2 is 1.6 kcal/g (as is). When calculating energy content of complex foods containing Fibersol®-2, use 1.4 kcal/g for the fiber portion contributed by Fibersol®-2 as measured by AOAC 2001.03. Note that this rounded value yields a lower than actual Fibersol®-2 energy value when applying the energy factors for carbohydrate/protein/fat/fiber to the typical composition values provided.

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