Beneo will be showcasing bubble gum and chocolate lentil concepts that have successfully undergone scientific testing with plaque pH telemetry at ISM 2015 in Cologne, Germany from February 1 to 4, 2015.
Both products are toothfriendly and fully digestible due to the inclusion of the company’s carbohydrate, Palatinose, which replaces sucrose in the formulation.
According to a Datamonitor report in 2010, 83% of consumers globally are paying high attention to oral health, products made with the toothfriendly carbohydrate, Palatinose, are set to become increasingly popular.
The non-cariogenic benefits of the ingredient have received EFSA 13.1 and US Food and Drug Administration health claim approvals.
Being the only toothfriendly, low glycemic and fully digestible carbohydrate, Palatinose is ideal for food producers looking to explore new avenues in children’s confectionery.
This is an area where standard sugar-free formulations are less desired, because children are particularly in need of balanced carbohydrate energy.
The concepts at ISM 2015 have been clinically tested using plaque pH-telemetry, which is the worldwide established method of testing toothfriendliness.
The bubble gum concept at ISM 2015 has a pleasant banana flavor and can be produced using existing bubble gum technology.
Its reduced stickiness facilitates processing and cleaning and offers high form stability to manufacturers.
The addition of Palatinose in Beneo’s chocolate lentil concepts are a smooth coating and a pleasant crunch, while the core provides a similar mouthfeel and taste to conventional chocolate.
All of this, combined with the low glycemic properties and sugar-like sweet taste of Palatinose enriched products, delivers the potential to innovate for confectionery manufacturers looking for nutritional and technical benefits, without sacrificing taste.
“According to the World Health Organisation, more than 60% of school children worldwide suffer from dental cavities,” says Katja Reichenbach, product manager Palatinose.
“This figure shows the urgent need for confectioners to offer innovative solutions for sweet-toothed youngsters.”
