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  • Using palatinose as a "slow calorie" ingredient in Japanese style and Western style confectioneries.

    Author(s) : Shiomi, K.Mutsuura, M.Fujii, S.Okuno, M.

    Author Affiliation : Product Development Division, Mitsui sugar Co., Ltd., 30-1, Nihonbashi-Hakozakicho, Chuo-ku, Tokyo, 103-0015, Japan.

    Journal article : Proceedings of the Research Society of Japan Sugar Refineries' Technologists 2016 Vol.62 pp.9-14 ref.3

    Abstract : Palatinose (isomaltuloseisomaltuloseSubject Category: Chemicals and Chemical Groups
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    ) is a disaccharide carbohydrate composed of glucoseglucoseSubject Category: Chemicals and Chemical Groups
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    and fructosefructoseSubject Category: Chemicals and Chemical Groups
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    linked by an alpha-1,6-glycosidic bond. Palatinose is found in trace amounts in honey in nature. The energy content of palatinose is the same as that of sucrose (4 kcal/g), but palatinose is digested and absorbed about five times more slowly than sucrose. Thus, palatinose can increase the blood sugar level gradually. In addition, even when ingested along with other carbohydratescarbohydratesSubject Category: Chemicals and Chemical Groups
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    such as sucrose and glucose, palatinose slows digestion and absorption and is thus referred to as a "slow calorie". Palatinose has recently received attention as a carbohydrate realizing a slow calorie function, and it is utilized in food products focusing on physiologic function. In this regard, palatinose has unique physical characteristics regarding taste, hygroscopicity and colorability, and the use of these physical properties of food products is also becoming more widespread. Confectioneries in particular have a high blending ratio of sucrose, and consequently, the physical properties of saccharides have a great impact on the quality of confectioneries. Accordingly, confectioneries can be given new characteristics by blending in palatinose. For the present research, we obtained the cooperation of the Ecole de Patisserie de Tokio, a confectioneryconfectionerySubject Category: Commodities and Products
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    school. We evaluated the availability of physical properties and the impact on appearance and taste in Japanese-style and Western-style confectioneries containing palatinose, which was produced experimentally at the school. For baked confectioneries such as dorayaki and cookiescookiesSubject Category: Commodities and Products
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    , or steamed confectioneries such as minazuki, palatinose-based products colored better than standard products. For confectioneries prepared under low-heat conditions and with high palatinose content, such as custard creams, grapefruit jelliesjelliesSubject Category: Commodities and Products
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    , and mizu-yokan, the sweetness of palatinose-based products was lower than that of standard products. Using palatinose in cookies prevented absorption of moisture, and florentines made with palatinose had less stickiness during storage compared to standard products. Finally, Bavarian creams or marshmallows made using palatinose retained the air bubbles in the meringue better than standard products, resulting in an improved yield. We found that we could make most sweets using palatinose without difficulty. Additionally, we found that the properties of palatinose yielded desirable results in the finished products. In confectionery manufacture, sugar plays many important roles besides giving a sweet taste, such as appearance and storage stability. Use of palatinose, a slow calorie saccharide, enables the development of new products that are both healthy and delicious.

    ISSN : 0370-9841

    Record Number : 20173305695

    Publisher : Research Society of Japan Sugar Refineries' Technologists

    Location of publication : Tokyo

    Country of publication : Japan

    Language of text : Japanese

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : bakery productsbakery productsSubject Category: Commodities and Products
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    , carbohydratescarbohydratesSubject Category: Chemicals and Chemical Groups
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    , colourcolourSubject Category: Properties
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    , confectioneryconfectionerySubject Category: Commodities and Products
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    , cookiescookiesSubject Category: Commodities and Products
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    , disaccharidasesdisaccharidasesSubject Category: Chemicals and Chemical Groups
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    , fructosefructoseSubject Category: Chemicals and Chemical Groups
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    , glucoseglucoseSubject Category: Chemicals and Chemical Groups
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    , isomaltuloseisomaltuloseSubject Category: Chemicals and Chemical Groups
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    , jelliesjelliesSubject Category: Commodities and Products
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    , moisture contentmoisture contentSubject Category: Properties
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    , organoleptic traitsorganoleptic traitsSubject Category: Properties
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    , physicochemical propertiesphysicochemical propertiesSubject Category: Properties
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    , tastestastesSubject Category: Properties
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    Identifier(s) : baked goods, colorcolorSubject Category: Properties
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    , dextrose, fruit sugar, ketohexose, laevulose, levulose, organoleptic properties, palatinose, saccharides