Enhancing natural sweetness

A METHOD called  plaque-pH telemetry determines scientifically whether an ingredient or food is
harmful to tooth substance and enamel. In this process, a device with a glass electrode is placed in the space of a missing tooth for a few days until its pH-sensitive membrane is completely coated in bacterial plaque. With this method, any change in the pH value during food consumption and immediately afterwards can be measured directly within the plaque, i.e., as if on the surface of the tooth. The critical pH, below which demineralisation occurs, is 5.7. If the pH value in the mouth does not fall below the critical value of 5.7 within half an hour during and after consumption, the food is considered non-cariogenic, or toothfriendly.

The toothfriendliness of ISOMALT and Palatinose is a result of their high microbiological stability which is caused by the enzymatic rearrangement of the alpha-1,2 bond between the glucose and fructose molecule in the raw material, sucrose, producing a more stable alpha-1,6 bond. This bond cannot be split by the bacteria present in the mouth and so tooth-damaging acids are not produced. The FDA has recognised and approved this scientifically tested effect of both ingredients as a health claim. Also, the European Food Safety Authority (EFSA) evaluated the toothfriendly characteristics of both ingredients positively.

The sugar replacer, ISOMALT, is particularly used in sugar-free confectionery, such as candy and chewing gum. Being only partially digested, it provides half as many calories as sucrose and is characterised by having hardly any effect on blood sugar level. ISOMALT is the only sugar replacer produced from pure sugar beet and thus it has a sweetness profile similar to sugar. This also applies to Palatinose, the only known fully digestible and yet slowly released carbohydrate with a low glycaemic index (GI of 32). Palatinose provides the same amount of energy as sucrose, however digestion and absorption occur much more slowly and over a longer period without causing great fluctuations in the blood glucose and insulin level. Palatinose is suitable for the production of toothfriendly confectionery,
such as chocolate and chewies as well as toothfriendly drinks – a new and consumer-oriented market segment that is now possible, thanks to Palatinose.

Toothfriendly chocolate

Palatinose can be used to produce toothfriendly chocolate. In particular, the recipe for toothfriendly milk chocolate requires a high degree of expertise and experience because it is crucial to ensure that all the ingredients used with Palatinose are actually toothfriendly as well. For example, milk powder contains lactose which is already broken down into its components of glucose and galactose in the mouth. The acids produced when glucose is broken down cause the pH value of the mouth to fall so the acids can attack the tooth enamel. Even reduced lactose milk powder is not suitable for use in toothfriendly chocolate as the residual sugar content is still too high.

Consequently,  in the production of toothfriendly milk chocolate, milk powder must be replaced by casein. Casein is a protein in milk which is composed of several individual proteins. It is obtained from milk by microfiltration and can be used as a lactose-free ingredient for further processing in toothfriendly chocolate.

Palatinose is not only toothfriendly, the functional carbohydrate also has a positive effect on the quality and taste of chocolate: in addition to a satin sheen and a subtle glaze, it provides a full-bodied mouth feel which is definitely comparable to conventional chocolate. When you break or bite into chocolate made with Palatinose, it also produces the right crisp snapping sound. It can be produced on all current milling and conching  machines,  the production process is largely&Air Max 95 20th Anniversary