Sensus Eyes Synergetic Effect Between Oligofructose and Stevia
23 Jan 2014 --- Research has revealed that Sensus oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened products. Sensus investigated the sensory characteristics of stevia in combination with Frutalose oligofructose syrup.
The research data showed it is possible to reduce the sucrose level without compromising on taste. Specifically, Frutalose oligofructose was able to mask the after-taste of stevia in dairy products like plain low-fat spoonable yogurt and plain drinking yogurt. In fact, it appears possible to significantly improve the taste profile similar to sucrose by reducing sucrose and optimizing oligofructose and stevia levels.
Due to the specific experimental setup the food industry can make choices between preferred sweetness, required sucrose reduction and desired taste profile. To arrive at these findings, Sensus developed a computer model to calculate and optimize the taste profile. Proof of principle experiments in food and beverage applications outside the dairy segment have been done with good tasting performance.
A similar model approach for those products will be done in collaboration with our customers. Sensus is a leading supplier of inulin and oligofructose. These natural ingredients are sourced from chicory roots and often used as sugar and fat replacer with positive impact on taste and texture. Its strong synergetic effect with stevia makes oligofructose the soluble dietary fiber of choice for food and beverage industry.
This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.
To contact our editorial team please email us at editorial@cnsmedia.com
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COMPANY DETAILS
Oostelijke Havendijk 15
Roosendaal
4704 RA
Netherlands
inspiredbyinulin.com
info@sensus.nl
Tel: +31 165 582 500HEALTH CATEGORIES
Sensus is a leading supplier of chicory root fiber worldwide, with its head office in the Netherlands. This prebiotic fiber contributes to a healthy microbiome and is an effective fat and sugar replacer. To be able to serve you internationally, we have regional sales offices for North America, in New Jersey, USA and for Asia Pacific in Kuala Lumpur, Malaysia. Our committed team of experts actively helps you to develop new products. We have an extensive network of business partners specialized in marketing and distributing high value-added food ingredients and covering more than 45 countries worldwide.
Sensus is part of Royal Cosun. This global, agro-industrial cooperative was established in 1899 and is an international developer, manufacturer and supplier of natural food ingredients. Other companies within Royal Cosun are Aviko, Cosun Beet Company, Duynie Group and SVZ. The Cosun Innovation Centre provides Sensus with R&D expertise in all foods and beverages.
We are inspired by inulin and this inspiration is our drive to create great tasting healthier products.
Chicory inulin is a functional food ingredient that can replace sugar and fat while improving taste and mouthfeel. It also promotes digestive health by enriching the fiber content of food. Moreover, it has a prebiotic effect, stimulating the production of beneficial bacteria in the colon. Chicory inulin is recognized as the only plant-based prebiotic by The International Scientific Association for Probiotics and Prebiotics (ISAPP).
Frutafit® inulin and Frutalose® oligofructose are plant-based, prebiotic, soluble dietary fibers with texturizing properties and a great taste that provide added health benefits. These ingredients are currently used in many applications, including dairy, bakery, cereals and cereal bars, infant nutrition, beverages, confectionery, ice cream, savory and healthcare nutrition.
The full range of Sensus chicory inulin and oligofructose products qualifies as natural according to the ISO 19657:2017 guideline. Chicory root fiber is today the only dietary fiber that is verified as natural according to ISO.
