1. Role of sugar in baked goods; the sugar debate Gary Tucker Baking and Cereal Processing Department Campden BRI

2. Content Controversy with sugar Functionality of sugar Sugar alternatives The future

3. Chipping Campden Site

4. Baking and Cereal Processing Department

5. October 2013, the Mexican Senate approved a $1 MXN per litre tax (around $0.08 US) on sodas together with a tax of 5% on junk-food Will it work? Is it an income generator or serious effort to reduce obesity? Controversy with sugar

6. Some facts Glucose is the body’s main source of energy from carbohydrates and sugars Glycemic index (GI) used to monitor glucose levels Sucrose contains one molecule of glucose bonded to one molecule of fructose High fructose corn syrup is a mixture of glucose and fructose, made from corn starch, and has created bad press about sugar

7. Glycemic Index (GI) GI indicates the food's effect on a person's blood glucose level. Typically ranges between 50 and 100, where 100 represents pure glucose. Useful for understanding how the body breaks down carbohydrates to glucose. High GI equals rapid glucose release, low GI slower release. Best to have a balance between high/slow energy release – carbs/sugars (GI is not perfect)

8. Health issues with sugar Diabetes: glucose (sugar) levels in the blood become high because the body is unable to convert it to energy or store it (type 2 linked with obesity) Obesity: decreases satiety, excess is converted to fat Dental: sugars feed the tooth decay bacteria

9. ‘Interesting’ sugar facts (of 143) Sugar can cause premature aging Sugar can lead to alcoholism Sugar can cause arthritis Sugar can cause haemorrhoids Sugar causes food allergies Sugar can lead to eczema in children Sugar can impair the structure of DNA Sugar can lead to chromium deficiency Sugar causes copper deficiency Sugar can make tendons more brittle Sugar can cause myopia (nearsightedness). Sugar intake is associated with the development of Parkinson’s disease Sugar can contribute to Alzheimer’s disease Sugar intake is associated with the development of Parkinson’s disease Sugar can cause epileptic seizures Extracted from: Suicide by Sugar Nancy Appleton PhD & G.N. Jacobs

10. Government guidance: the eatwell plate

11. Energy content: food groups Food component Energy density, approx. kJ/gkcal/g Fats / oils38.99 Ethanol297 Proteins17.24 Carbohydrates (sugars) 17.24 Polyols / sweeteners102.4 Fibre82 Water00 Air00

12. Guideline Daily Amount Values (source: FDF) WomenMen Children (5-10 years) Calories2,000 kcal2,500 kcal1,800 kcal Protein45 g55 g24 g Carbohydrate230 g300g220 g Sugars90 g120 g85 g Fat70 g95 g70 g Saturates20 g30 g20 g Fibre24 g 15 g Salt6 g 4 g

13. Guideline Daily Amount Values (source: FDF) – as percentages WomenMen Children (5-10 years) Protein 9.38.75.5 Carbohydrate 47.447.650.2 Sugars 18.619.019.4 Fat 14.415.116.0 Saturates 4.14.84.6 Fibre 4.93.83.4 Salt 1.21.00.9 Health campaigners this week (Sep 2014) called for sugar to account for less than 3% of people’s energy intakes.

14. Typical bakery products per 100g (%) GDA Wholemeal bread Madeira cake Calories221 386 Protein 8.7 10.0 5.3 Carbohydrate 47.6 37.8 56.4 Sugars 19.0 4.1 34.2 Fat 15.1 1.8 15.2 Saturates 4.8 0.4 9.2 Fibre 3.8 6.8 1.1 Salt 1.0 0.9 0.7

15. The Functionality of sugar (in Cakes) 1.Flavour 2.Bulking agent 3.Stabilises and controls batter viscosity 4.Influences the setting temperature 5.Colour/flavour (Caramelisation and Maillard reaction) 6.Humectant (preservative) 7.Softens the texture

16. 1. Role in flavour Sucrose is often referred to as sugar Sugars give sweetness (obvious statement but important) Sweetness can mask bitterness Natural sugars are blends that give complex flavours (e.g. Honey) Sucrose C 12 H 22 O 11

17. 2. Role as a bulking agent Sugars take up volume in a product Have to replace this when formulating low sugar products e.g. 30% reduced sugar cake would be about 30% smaller

18. 3. Role in stabilising and controlling batter viscosity Sucrose dissolves in the aqueous phase of a batter It controls the batter viscosity This stabilises the foam by preventing the air bubbles from coalescing Allows the starch granules to be suspended Air bubbles generate uniform baked cake volume

19. 4. Role in influencing the setting temperature Creates a competition for water This raises the starch gelatinisation temperature, by affecting protein and starch hydration Both effects cause sucrose to behave as a crumb tenderiser Allows longer for the gases to expand and contribute to higher volume and softer texture

20. 5. Role in colour and flavour development Caramelisation >150°C, sugars break down to highly reactive compounds, these polymerise into dark brown substances we know as caramel. Maillard Reaction >105°C, reaction between reducing sugars and amino acids, forming highly reactive products that polymerise into yellow-brown compounds Reducing form of glucose

21. 6. Role as an humectant Sucrose binds water, preventing microorganisms using it for metabolism Reduces the Water Activity (a w ) Extends the mould-free shelf life (MFSL) of bakery products Sucrose has an equivalent of 1.0

22. 7. Role as texture softening agent Sucrose binds water within its structure Water is one of the best texture softening materials (fat being another!) Water is also zero calorie Keeps products soft over shelf life

23. Sugar alternatives Sugar propertyPossible low calorie replacer material FlavourArtificial sweetners Bulking agentPolyols (sorbitol, maltitol etc) Stabilises and controls batter viscosity Gums, gels Influences the setting temperature Salt Colour/flavour – Caramelisation and Maillard reaction Reducing sugars HumectantGlycerine, salt Softens the textureAir, water

24. NameSweetness Lactose0.27 Lactitol0.4 Sorbitol0.6 Erythritol0.81 Sucrose1.00 (reference) Fructose1.70 Stevia40 – 300 Aspartame180 – 250 Saccharin300 – 675 Sucralose300 - 1100 Nutrasweet7,000 – 13,000 Achieving the flavour

25. NameSucrose Equivalent Glucose Syrup 42DE0.6 Sucrose1.0 (reference) Lactose1.2 Dextrose1.3 Fructose1.4 Sorbitol2.0 Baking powder3.0 Glycerol/ine4.0 Salt11.0 Achieving the MFSL

26. Disadvantages of sugar replacers Most are not natural products (sugar is clean label) Sugar has many functions so more than one material is required for its replacement (ingredient lists get longer) Some have side effects Manufacturing cost increases Product texture and flavour will be different Calorie content can sometimes increase

27. The future? Sugar debate has not finished yet There is some truth in some of the issues Some bakery products are high sugar and could be open to bad press Efforts are needed to reformulate low sugar bakery products – it is not easy Cake, biscuits and patisserie are indulgent foods A balanced diet is essential

28. Energy (calorie) balance 1 st law of thermodynamics (the law of conservation of energy): Energy can be neither created nor destroyed but can change forms, and can flow from one place to another

29. Input = output + accumulation Eat less, Exercise more, Accumulate less. Carry on eating cake!

30. Campden BRI Chipping Campden, GL55 6LD, UK gary.tucker@campdenbri.co.uk Tel: +44 (0)1386 842035 www.campden.co.uk Sugar reduction: challenges and opportunities Tuesday 14 October 2014 www.campdenbri.co.uk/su gar-reduction-seminar.php