Palatinose enhances doughnut quality

TECHNICAL experts at Beneo have released their findings on a number of trials involving the functional carbohydrate, Palatinose.  According to results, replacing a portion of sucrose with Palatinose in glazings or icings may extend the shelf life and overall quality of doughnuts (glazed, iced, frozen or freshly packed).

Moreover, the natural carbohydrate was found to maintain the glaze transparency of frozen packed doughnuts and this continues after defrosting. Trials also show that this carbohydrate helps prevent the glaze from sticking to the foil during frosting and defrosting. The sweetness is retained as well.

The improvement in the quality can be explained by the fact that the water activity (a_w) value between sugar-based glazings and doughnuts are different, said Katja Reichenbach, Beneo product manager.  Glazings have a lower a_w value compared to doughnuts. But when the sucrose in the glazing is partially replaced with Palatinose, the water activity between the two is brought under control, thereby enhancing doughnut moistness.