WESTCHESTER, ILL. — Ingredion, Inc. has introduced Versasweet low-sugar glucose syrups in the United States and Canada. The syrups have been shown to allow manufacturers of confectionery items, dairy items, ice cream and baked foods to reduce grams of sugar on the Nutrition Facts Panel. Compared to standard glucose syrups, the Versasweet syrups have a lower percentage of mono- and disaccharides.
Compared to standard glucose syrups, the Versasweet syrups have a lower percentage of mono- and disaccharides. Depending on the glucose syrup being replaced, Versasweet syrups may offer a 50% or higher reduction of mono- and disaccharides.
The range of ingredients is about one-third as sweet as sucrose, according to internal testing at Ingredion. Versasweet syrups have a clean taste and similar functionality to traditional glucose syrups. Versasweet syrups are stable when exposed to heat and acid, with a low Maillard reactivity. Depending on the Versasweet syrup chosen, it may be labeled as glucose syrup, corn syrup or tapioca syrup. Versasweet low-sugar glucose syrups contain the same caloric and carbohydrate content as traditional glucose syrups.
|Nate Yates, director of the Sweetness Springboard, North America at Ingredion|