Bakery goods

If the aim is to decrease the sugar content in baked goods, our Lesys™ Crystalline Maltitol is an efficient substitute, possessing a sweetness that comes close to that of natural sugar. Next to Lesys™ Crystalline Maltitol there are more options to replace the mass of sugar, with soluble fibres being a widely used solution. The disadvantage of these solutions is that they don’t partake in the Maillard reaction and lacks the distinctive flavourful taste of reaction products. To solve this issue, the flavour of baked goods can be boosted with a small amount of AROMILD™, which has a neutral taste.

If you want to find the best solution for your baked goods, please contact our food technologist.