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In the modern food industry, cream, as a key ingredient widely used in baking, desserts, and beverages, has always been a focal point for consumers in terms of its texture and flavor. However, traditional cream products often contain high levels of fat and sugar, which may not be very friendly to consumers pursuing a healthy diet. Fortunately, with the advancement of sweetener technology, the emergence of natural sweeteners such as Ingvia® Stevia, Mogroside V, maltitol, and AlluPure™ (allulose) has provided new possibilities for the innovation of cream products.
Ingvia® Stevia is a natural sweetener extracted from the leaves of the Stevia rebaudiana plant. It has an excellent sweetness profile, with a pure and clean taste that lacks any bitter aftertaste. When used in cream, Ingvia® Stevia can provide a natural sweetness while significantly reducing sugar and calorie content, making it suitable for consumers who are health-conscious. Additionally, Ingvia® Stevia maintains its sweetness stability in acidic, alkaline, and high-temperature environments without degradation, allowing it to deliver a consistent sweet taste in various baking and cooking applications.
Mogroside V, the main active component extracted from monk fruit, possesses a variety of biological activities, including antioxidant, anti-diabetic, and anti-cancer properties. In cream, the long-lasting sweetness of Mogroside V can effectively neutralize the greasy feel of cream and balance the sourness and astringency produced during fermentation, resulting in a smoother and more palatable overall texture. This characteristic makes Mogroside V an ideal choice for creating high-quality cream, especially for desserts and beverages that require long-lasting flavor stability.
Maltitol, a sugar alcohol sweetener, is characterized by its mild and pure sweetness. It does not discolor when heated to 150°C and does not undergo the Maillard reaction when heated with amino acids. When used in cream, maltitol not only provides sweetness but also helps maintain the rich and creamy texture. Additionally, maltitol's excellent moisture retention and non-fermentative properties contribute to the stability of cream products.
AlluPure™, a rare sugar naturally found in figs, has 70% of the sweetness of sucrose but with negligible calories. Adding AlluPure™ to cream can provide a sugar-like sweetness experience while maintaining the low-calorie and low-fat health benefits. This makes it an ideal ingredient for those looking to enjoy cream without the guilt associated with high sugar and fat intake.
The method of whipping cream with sugar substitutes is essentially the same as using sucrose. It is recommended to mix and whip quickly at the beginning. Once the cream reaches a thickness of about 50% to 60% of full volume, switch to medium speed and continue whipping until fully whipped. Note to maintain a low-temperature environment (below 10℃).
These natural sweeteners not only provide a natural sweetness but also effectively balance the texture and flavor of cream, making it a more appealing option for health-conscious consumers. Whether used in baking, dessert-making, or beverage preparation, this innovative blend of sweeteners can enhance the overall sensory experience while maintaining the rich and indulgent qualities that cream is known for.
