Beneo has conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts.
The results show that with the partial replacement of sucrose with functional carbohydrate Palatinose in glazings or icings, shelf-life and overall product quality can be significantly improved.
The findings showed that a partial replacement of sucrose with Palatinose in freshly packed donuts leads to an extended shelf life stability through the unique carbohydrate’s ability to control water activity and moisture migration.
The glaze with the ingredient was found to maintain transparency, even throughout the extended shelf life.
With the low hygroscopicity of Palatinose, the glaze does not become sticky, which also exhibit a pleasant sweetness in comparison to using sucrose alone.
The trials also demonstrated that partial replacement of sucrose with Palatinose in frozen packed donuts ensures a maintained glaze transparency throughout the freezing process and after defrosting.
It prevents the glaze from sticking to the foil during frosting and, of even greater importance, after defrosting.
Furthermore, the ingredient provides a slightly reduced and more pleasant sweetness in frozen packed donuts, as with pure sucrose glazing.
“Sugar-based donut glazings traditionally have a lower aw value (water activity) than the donut. This leads to increased water migration from the donut to its glaze, resulting in the donut drying out very quickly,” says product manager Katja Reichenbach.
However, the company trialled the partial replacement of sucrose with Palatinose in glazings and icings and the results showed that water activity was brought under control in the glaze, keeping the donuts moist for longer.
As well as extending shelf life in freshly packed donuts, partial sucrose replacement by the ingredient has also been trialled in frozen packed donuts.
The test results show that its use substantially improves the quality of the donut upon defrosting.
