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Removing sugar removes both sweetness and bulk. Sweetness is replaced by a high-intensity sweetener at a dose divided by its potency relative to sucrose, while bulk, texture and browning must be replaced by polyols, fibres or maltodextrins. Each gram of sugar removed saves 4 kcal per 100 grams.
Sweetener dose
Sweetener (mg per 100 g) = sugar removed (g) / relative potency x 1000
Energy saving
Energy saved = sugar removed x 4 kcal/g
Sweetener and polyol use levels are regulated by additive legislation, and polyols above certain levels require a laxative effect warning. Sugar reduction may also affect microbial stability.
In baked goods sugar controls spread, crumb structure, moisture retention and Maillard browning; in jams and confectionery it controls water activity and set. Removing it changes far more than sweetness.
Usually yes. Blends give a more sucrose-like temporal profile, reduce off-notes and allow lower doses of each, which helps stay within permitted use levels.