Glass.Mapper.Sc.Fields.Image
Please note our Product Finder does not contain our complete product portfolio. Should you wish for further information on a specific product, please contact us.
Contact customer care

US food customers can access online a large selection of plant-based food ingredients.    Learn more

Total sugar replacement with SweetPearl®: the way to premium taste, sweetness and texture

SweetPearl® maltitol powder is a bulk sweetener with the properties to deliver a premium taste. It is the only solution able to match almost perfectly the taste and texture of sucrose in baked goods enabling to target a very wide range of nutritional claims from “reduced in sugars” to “non-added sugars”, sugars free or more specific claims linked to the low Glycaemic response of SweetPearl® maltitol powder.

Taste (sweetness)

SweetPearl® maltitol powder makes it possible to associate attractive claims like those above with premium quality products. Compare the organoleptic properties of sucrose, the traditional sweetener, with those of maltitol. Sensorial analysis of sucrose and SweetPearl® shows them to be very similar.  Since SweetPearl® maltitol’s properties are bake-stable, this means the taste of a finished baked product or of its fillings that incorporate SweetPearl® must also be similar. But sucrose in a biscuit (or in baked goods more generally) is not only about taste. As a crystallisable bulking agent its impact on texture is also highly significant.

Texture

Compare the physicochemical properties of SweetPearl® and sucrose: both are crystallisable di-saccharides and both have very similar properties. This means that their behaviour during the processing to finished product will also be very similar (recrystallization, viscosity, dissolution, etc.). This in turn results in an almost identical texture. For the purposes of European labelling, SweetPearl® can be identified as either a sweetener or a bulking agent. At the same time its wheat or maize source can also be usefully identified.

Calories

At 2.4 in the EU and 2.1 in the US, SweetPearl®’s calorie value is 40% less than that of sucrose.
This substantially lower calorie count, combined with a lower glycaemic index (29 v 60 for sucrose),  confirms the nutritional attraction of using SweetPearl® maltitol to reduce sugar content. For the consumer, the attraction of SweetPearl® is that it delivers the taste without the sugars. SweetPearl® offers total substitution of sugar in baked goods. 

Discover options for your product with our concept sheets

Find out more about our solutions for food

Selected ingredients

Other solutions
  • baking-fibre

    More fiber, more effectively

    Today's consumers seek optimum nutrition in their food – while preserving taste and convenience. NUTRIOSE®, an invisible, safe, stable, prebiotic, and soluble fiber, meets this global demand.
  • baking-biscuit-protein

    More vegetable protein

    Empowering plant proteins… Variety unlocks innovation. Protein choice is critical, Roquette processes two raw materials: peas and wheat. Their remarkable synergies promise unlimited innovation for baking producers.
Learn more about our solutions?
Your success is our greatest priority, and your needs are unique. We would love to better understand your needs and connect you with our experts.
Need more information about this solution?
Our site uses cookies for web statistics usage and to enhance your user experience. For more information visit our cookie policy and learn how to customize cookies setting.
Click Agree to accept cookies and go directly to the site.