International Journal of Food Science and Technology 2014, 49, 1963–1976 1963

Review
Sugar replacement in sweetened bakery goods

Susanne Struck,1* Doris Jaros,1 Charles S. Brennan2 & Harald Rohm1

1 Institute of Food Technology and Bioprocess Engineering, Technische Universit€at Dresden, Dresden 01062, Germany
2 Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
(Received 26 March 2014; Accepted in revised form 13 June 2014)

Summary This review presents the state-of-the-art concerning the application of natural and artificial high-intensity
sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet-baked goods and their
effects on product characteristics. The recent much publicised attention given to weight gain of the popu-
lation and its consequences on the occurrence of diet-related diseases in developed countries has influ-
enced the food manufacturers attempts to provide the consumer with reduced energy products. The
replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a
challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing
sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness
compared with sucrose but lack in their contribution to the body of the product, whereas the replacement
of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and
flavour.
Keywords Artificial sweetener, cake, cookie, energy reduction, natural sweetener, polyols, sucrose.

Western societies, the consumer awareness of diet-

Introduction
related diseases and healthy foods increases (Nishida
In a recent report of the World Health Organization et al., 2004; Hoppert et al., 2014).
(WHO, 2013), it has been mentioned that, in 2008, Sucrose is one of the main ingredients in sweet bak-
one in three adults worldwide was overweight, includ- ery products and contributes significantly to their
ing a fraction of 10% men and 14% women as obese. energy content. A high intake of low molecular mass
The level of overweight population does vary across carbohydrates is also associated with dental caries and
the globe; for instance in the European Union, it is diet-related health issues, and a reduction in the
estimated 50% of our population could be categorised amount of free sugars in the human diet has already
as overweight (Mladovsky et al., 2009). For male and been recommended (WHO, 2004). A recently pub-
female adults, OECD overweight data for the US are lished meta-analysis (Te Morenga et al., 2013) endeav-
72% and 64%, for Mexico 72% and 67% and for oured focus on primary contributory factors of obesity
Chile 68% and 63%. For all these figures, a body and demonstrated that, at similar levels of physical
mass index (BMI) of 25 and 30 kg m 2, respectively, activity, a decrease in dietary sugar intake is highly
served as cut-off. With a BMI above 25 kg m 2, the associated with a decrease in body weight.
risk to suffer from chronic noncommunicable diseases The energy content of sweet bakery products may
such as type 2 diabetes, cardiovascular disease, ischae- be appropriately reduced by substituting sucrose with
mic heart attack, cancer or other increases significantly non-nutritive, naturally occurring (further denoted as
(Schwarz et al., 2007). Diet-related chronic diseases natural) or artificial high-intensity sweeteners. How-
are promoted by inappropriate dietary patterns, ever, a decrease in the sucrose content is accompanied
decreased physical activity and increased alcohol and by significant changes in texture, volume, colour, taste
tobacco use, and a study from the US revealed that and shelf life of the product. These changes may nega-
14–20% of all cancer deaths may be connected to tively influence product acceptability and also affect
overweight or obesity (Calle et al., 2003). As such data processing properties of doughs or batters (Vernaza
receive more and more public interest especially in et al., 2012; De Souza et al., 2013).
One of the main requirements of the use of sweeten-
*Correspondent: E-mail: [email protected] ers in bakery products is their heat stability; it has

doi:10.1111/ijfs.12617
© 2014 Institute of Food Science and Technology
1964 Sugar replacement bakery goods S. Struck et al.

been shown that, for example, thermal decomposition Sucrose also contributes to the formation of product
of aspartame starts at temperatures which are achieved colour because of the occurrence of heat-driven chemi-
during baking (Conceicao et al., 2005). Sweeteners also cal reactions with degraded sugar. Although being
differ in their sweetness intensity and profile, the per- classified as nonreducing, sucrose inverts to glucose
sistence of sweetness, aftertaste, mouthfeel, solubility and fructose at higher temperature; both monosaccha-
and stability. Consequently, the main challenge in rides participate in Maillard reactions with amino
substituting sucrose is to find a replacer that mimics acids, which result in the development of important
its sensory and bulk quality so that products compara- flavour components and browning compounds (Davis,
ble to the full sugar counterpart are obtained. One 1995). Ameur et al. (2007) pointed out that, during
possibility is to replace sucrose partially to reduce the baking, the temperature in the centre of cookies rises
energy content but still preserve the function of up to 120 °C within a surrounding oven temperature
sucrose in bakery products. A total replacement of of 300 °C, which leads to an almost complete sucrose
sucrose could be possible with a combination of a hydrolysis into glucose and fructose. Caramelisation
high-intensity, heat-stable sweetener and a low energy refers to a series of chemical reactions that occur at a
bulking component to ensure that the desired viscosity temperature of approximately 175 °C and that contrib-
of the dough or batter, and the texture of the product ute to a golden-brown surface colour, caramellike fla-
is maintained (Conforti, 2006); such bulking agents vour formation and moisture retention in bakery
could be polydextrose, isomalt or insoluble fibres from €
products (Varzakas & Ozer, 2012).
different sources. The main challenge for large-scale In soft cereal products such as cookies or cakes,
industrial application is to find a replacer or a replacer sucrose assists the incorporation of air bubbles into
combination which provides optimal product charac- the dough during mixing and contributes to the
teristics, is easy to process and does not affect the spreading during baking (Manisha et al., 2012). Sugar
structure and hence quality of cereal-based foods in moderate amounts causes a softening and a viscos-
(Padalino et al., 2013). ity reduction in the dough because of its ability to
In this review, the most important aspects of full or retain water (Maache-Rezzoug et al., 1998). Olewnik
partial sugar replacement in wheat-based sweetened & Kulp (1984) reported on a reduction in consistency
bakery products, for instance cookies, cakes and muf- and cohesion in cookie dough that was caused by
fins, are discussed. The focus is on problems that increasing sucrose content. When products such as
result from eliminating sucrose from a formulation cookies are cooled to room temperature after baking,
and on the resulting impact on product characteristics. sucrose acts as a hardening agent because of crystalli-
The replacement of sucrose in sweetened bakery prod- sation; it makes crisp products fragile and, depending
ucts is one possibility to decrease their energy value; on the concentration in the formulation, controls
another is the reduction in fat that will not be dis- hydration. Doughs with a sucrose concentration below
cussed here. 25% are low-hydrated and lack cohesiveness, whereas
a sugar concentration above 50% results in extremely
soft and sticky doughs (Maache-Rezzoug et al., 1998).
Technological functions of sucrose in sweetened
Sucrose also accommodates to physicochemical reac-
bakery products
tions that occur in dough during baking such as glass
The sensory and technological effects of sucrose on transition, gelatinisation and the transformation of
sweet bakery products depend on the type (e.g. refined macromolecules starch and wheat proteins (Davis,
or unrefined; beet or cane) and the amount which is 1995). In wheat dough, gluten molecules are hydrated
included in the formulation, but also on its particle and form a cross-linked network in which starch gran-
size (Nip, 2006). The granulation of sugar affects ules are integrated. During baking, the rising tempera-
creaming and spreading during baking; in cookies, ture induces a series of changes through interaction
coarse sugar dissolves slower than fine-granulated with the incorporated water. Hydrated wheat proteins
sugar and leads to less dough spreading and cracking denature and gradually lose their water-binding ability
on the baking surface. In general, finer granulated so that the water migrates towards starch granules and
sucrose can be incorporated more easily in the dough causes them to swell. At a certain gelatinisation tem-
because it dissolves faster and remnants of undissolved perature (52–85 °C, depending on the origin of the
crystals which may contribute to an irregular texture starch), the starch granules rupture and lose their crys-
are more unlikely (Lai & Lin, 2006). tallinity which, in turn, causes the release of amylose
In yeast-raised baked goods, sucrose is utilised by and amylopectin molecules and an accompanying
the baker’s yeast as an additional energy source, increase in viscosity (Sandstedt, 1961; Pomeranz et al.,
resulting in an enhanced production of carbon dioxide 1984). Sucrose, as a major ingredient of sweet doughs,
and ethanol; consequently, the fermentation process is raises gelatinisation temperature of starch in starch–
faster and more efficient (Gelinas, 2006). water solutions from 60 to 85 °C (50% sucrose) which,

International Journal of Food Science and Technology 2014 © 2014 Institute of Food Science and Technology
 Sugar replacement bakery goods S. Struck et al. 1965

in turn, affects volume and contour of the wheat-based solids in the batter or dough leads to a lower viscosity
baked good (Bean & Yamazaki, 1978; Moreira et al., that hinders the incorporation of air and cell structure
2011). Sucrose is hygroscopic and competes with the development. Browning by Maillard reactions and
starch granules for liquid which also delays gelatinisa- caramelisation are less intense, and reduced sugar bak-
tion. Bean et al. (1978) showed that cakes with a satis- ing also influences flavour formation in the product
factory quality can be obtained when the gelatinisation and shelf life (Nip, 2006).
temperature is approximately 90 °C and that the
water/sugar ratio in a formulation has to be adjusted
Application of sweeteners in bakery products
when sucrose is replaced by substitutes to achieve
starch gelatinisation at that optimum temperature. The sweeteners that may be used to replace sucrose in
Different factors may be responsible for a sugar- bakery products can be categorised with respect to their
induced raise in gelatinisation temperature, such as the origin (natural or artificial sweeteners) or with respect
limited amount of water that is available to starch to their energy content (Bertorelli & Czarnowski-Hill,
granules in the presence of sucrose, a lower water 1990; Levin et al., 1995; Patra et al., 2009). The latter
activity, sugar bridges between individual starch chains classification comprises two groups: energy-free high-
or antiplasticising effects (Kim & Walker, 1992). A intensity sweetening agents and carbohydrate-based
delay in starch gelatinisation during baking ensures a reduced energy sweeteners, like mono- or disaccharides
proper expansion of air bubbles by carbon dioxide and polyols as bulk sweeteners. A corresponding classi-
and water vapour before the cake sets so that a highly fication of sweeteners is shown in Fig. 1.
aerated structure and a higher product volume are Sweeteners that are intended to replace sucrose must
obtained (Yamazaki & Kissell, 1978). be water soluble, adequate in flavour and cost-effec-
In the presence of sucrose, the development of the tive, and comply with national and/or international
gluten network is restrained because of the competi- regulations (Gomez, 2008). For the application in bak-
tion between sugar and protein for water, which might ery products, the stability under the expected process-
result in an incomplete hydration of gluten (Manohar ing conditions (i.e. high temperature) plays a
& Rao, 1997; Baltsavias et al., 1999; Perego et al., significant role. The substituting agent should also
2007). Additionally, gluten polymers are highly dis- replace other functions of sucrose in bakery products
persed because of sugar/water interactions and are such as browning, crystallisation, the control of starch
therefore prevented from approaching each other and and protein thermal set temperature, viscosity and
cross-linking. In cookies, it is mainly the gluten net- structure formation, and moisture control (Alonso &
work that contributes to expansion in height and vol- Setser, 1994); it should provide a sweetness similar to
ume of the final product (Handa et al., 2010). Dough that of the replaced sucrose, and it should be colour-
setting will occur at higher temperature because the less, odourless, noncariogenic and give a taste profile
plasticizing of gluten is restrained (Pareyt et al., that should be similar to that of the sucrose containing
2009b). Because sucrose reduces gluten mobility and reference. If the processibility of such a sweetener
attracts water more strongly than gluten proteins, a would mimic that of sucrose, it would be more feasible
decreasing sucrose concentration may result in for industrial application (Nabors, 2012). The relation
enhanced gluten hydration rates and cross-linking; of relative sweetness and energy content of potential
consequently, Pareyt et al. (2009a) observed a higher sucrose replacers is depicted in Fig. 2.
volume increase in sugar-snap cookies. In general, a sugar reduction in sweetened bakery
Several storage-related problems are also influenced products by 15–20% has been reported as possible
by sucrose in sweet bakery products, such as surface without radically changing formulations. A sugar
cracking on cookies that can be evoked by the recrys- reduction of between 20% and 80%, however, is more
tallisation of sucrose (Lai & Lin, 2006), or caking that challenging but may be achieved by blending different
is induced by granulated sugar. Sugar crystals are sweeteners or by mixing sweeteners with bulking
responsible for a repeated absorption and loss of mois- agents such as polymeric sugars, hydrocolloids or
ture; upon moisture absorption, they partially dissolve fibres (Nip, 2006). If it is aimed to create reduced
at high relative humidity. Due to dissolution, a thin sugar products very similar to their full sucrose coun-
layer of syrup is formed. When it comes to low relative terparts, the sweeteners (or the respective combina-
humidity, moisture evaporates from the syrup so that tions) have to provide all the aforementioned
sugar recrystallises at the surface, accompanied by a functions to the same extent as sucrose.
moisture transfer to other hygroscopic components
such as starch (Nip, 2006; Handa et al., 2011).
Natural sweeteners
Due to the numerous functions of sucrose in baked
goods, the reduction in sugar or sugarless baking In the natural environment, numerous substances with
causes several problems. A lower amount of dissolved different chemical structures exist that provide sweetness

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2014
1966 Sugar replacement bakery goods S. Struck et al.

Figure 1 Classification of sweeteners, compiled after Nabors (2002), G

omez (2008).

Tagatose
Tagatose is a ketohexose which, compared with
sucrose, has a relative sweetness of 0.92 but exhibits a
much lower energy content of approximately 1.5 kcal
g 1 (~6.28 kJ g 1) (sucrose energy: 3.87 kcal g 1/16.19
kJ g 1) because it is only partially absorbed in the gas-
trointestinal tract. Tagatose occurs in small amounts
in fruits and dairy products and is commercially
produced from lactose (Skytte, 2006). The bulk char-
acteristics of tagatose are similar to that of sucrose,
and it browns the surface during baking because of its
reducing character (Maillard reactions may occur).
Tagatose is nonhygroscopic, prebiotic and synergistic
with other sweeteners, which results in enhanced
sweetness or reduced bitterness in blends. At equal
Figure 2 Energy and relative sweetness of different sweeteners (rela- concentration, it exhibits a lower water activity than
tive sweetness of sucrose = 1), compiled after Nabors (2012), Ghosh sucrose because of its lower molecular mass. Tagatose
& Sudha (2012), and Evrendilek (2012). has been evaluated by the FDA and has attained the
GRAS (generally recognised as safe) status, so it can
be applied as sweetener and sucrose replacer in foods
and possess a low energy content. They occur as pri- and beverages (Levin, 2002; Nabors, 2002).
mary or secondary metabolites in different parts of Armstrong et al. (2009) analysed cookies, cakes and
plants such as roots, leaves, blossoms or seeds where muffins in which 3% or 6% of sucrose was replaced
they can be extracted from and subjected to further by tagatose and found no differences in flavour or
purification. The discovery of such substances often sweetness of the products. Using cookies as a model
goes back to empirical experimenting with natural product, Taylor et al. (2008) replaced 20–100%
products from tropical and subtropical regions. When sucrose by tagatose and observed no significant differ-
it comes to reducing sucrose content in bakery prod- ences in dough texture (hardness, adhesiveness, cohe-
ucts, the application of tagatose, stevia and fructans siveness and resilience were measured), which they
(i.e. oligofructose and inulin) was investigated in a attributed to a similar solubility of these sugars. Taga-
considerable number of studies (Table 1). Other natu- tose-containing cookies showed an increased height
ral sweeteners such as thaumatin, brazzein and mona- and a reduced diameter which was attributed to the
tin have been mentioned as well, but have not been lower water-binding capacity of tagatose, which leaves
applied in sweet bakery products as of yet (Kroyer, more water for gluten development, and also an
2010; Lindley, 2012). enhanced browning. It can therefore be concluded that

International Journal of Food Science and Technology 2014 © 2014 Institute of Food Science and Technology
 Sugar replacement bakery goods S. Struck et al. 1967

Table 1 Natural sweeteners and their application in bakery products

Relative sweetness
Sweetener (Sucrose = 1) Energy (kcal g 1) Characteristics Application in bakery products

Steviol glycosides 300 2.7 Clean sweet taste at low concentration Abdel-Salam et al. (2009)
Bitterness, black licorice at higher concentration Edelstein et al. (2007)
Suitable for blending with other sweeteners Kulthe et al. (2014)
Manisha et al. (2012)
Zahn et al. (2013)
Tagatose 0.92 1.5 Low glycemic index Armstrong et al. (2009)
Bulk similar to sucrose Taylor et al. (2008)
Contributes to browning reactions
No cooling effect
Inulin 0–0.3 1.5 DP* >9 Devereux et al. (2003)
Also utilised as fat replacer Forker et al. (2012)
Prebiotic Laguna et al. (2013a)
O’Brien et al. (2003)
€ ßle et al. (2011)
Ro
Zahn et al. (2010)
Zbikowska & Rutkowska (2008)
Oligofructose 0.4–0.5 1.5 DP* < 9 Gallagher et al. (2003a,b)
Relative sweetness 0.25 when DP = 3, Handa et al. (2010, 2011)
lower with longer chains Lee et al. (2011)
Psimouli & Oreopoulou (2012)
Ronda et al. (2005)
€ ßle et al. (2011)
Ro

*DP, degree of polymerisation.

tagatose might serve as a suitable replacer for sucrose. sweeteners such as saccharin or aspartame without
Due to the lack of literature data, a thorough check bearing the potential for chemical interactions or a
of the applicability in a particular formulation is loss of stability (Kroyer, 2010). Binary mixtures of dif-
recommended. ferent high-intensity sweeteners showed that synergistic
effects on sweetness are evident in blends of SG and
aspartame or acesulfame-K, but not in blends of SG
Steviol glycosides
and cyclamate (Frank et al., 1989). During in vitro
Stevioside and rebaudioside A are steviol glycosides digestion experiments, a reduction in the glycemic
(SG) from Stevia rebaudiana Bertoni. The extracted response was observed when 30% sucrose of a muffin
products are natural sweeteners that are up to 300 formulation was replaced by SG (in the form of Stevi-
times sweeter than sucrose and show a sufficient ther- ta) and inulin (Fig. 3, unpublished data). In small
mal stability, making them suitable as sucrose replacers amounts, stevioside and rebaudioside A exhibit a clean
in sweet bakery products. In 2011, steviol glycosides sweet taste (sucrose equivalency (SE) level ≤6); how-
were approved by the European Union as additive for ever, adverse taste characteristics such as bitterness
specified foods; the acceptable daily intake (ADI) is may occur at higher concentration (SE level >6). Stevi-
4 mg kg 1 body weight, and the assigned E-number is osides usually show increased bitterness and black lico-
E960 (Anonymous, 2011). Although ten different stevi- rise aftertaste compared with rebaudioside A (Prakash
ol glycosides with a sweet taste have been already iden- et al., 2008).
tified, it is mainly stevioside and rebaudioside A that Steviol glycosides can be incorporated into foods in
are commercially available in an appropriate purity different forms, for example as simple primary extract
(Carakostas et al., 2012). Attention has focussed on originating from hot water extraction of stevia leaves,
improving the isolation and flavour characteristics of as highly purified rebaudioside A or as high-purity
SG to avoid any taint in flavour (Rao et al., 2012). steviol glycoside mixtures. An aqueous extract from
The replacement of sucrose by SG may be beneficial stevia leaves was found to be applicable to replace
for human health because they are considered low- sucrose in a reduced energy yoghurt cake, whereas the
energy sweeteners and are noncariogenic (2.7 kcal g 1; utilisation of ground stevia leaves caused an increase
Lemus-Mondaca et al., 2012; Savita et al., 2004). SG in hardness, cohesiveness and toughness of the cake
may be used in combination with other low-energy structure (Abdel-Salam et al., 2009). As SG exhibits

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2014
1968 Sugar replacement bakery goods S. Struck et al.

Figure 3 In vitro starch digestibility of muffins. The enzymatic

digestion of carbohydrates with amylases at 37 °C and the resulting
amounts of reducing sugars were determined for 120 min. Closed
symbols, full sugar control; open symbols, 30% sugar replaced by
steviol glycosides (Stevita) and inulin (unpublished data).

high sweetness intensity but do not support bulk char-

acteristics, they are not applicable to replace sucrose
completely. The replacement of 15–20% sucrose in a Figure 4 GPA group average plots for muffin descriptors from sen-
cookie formulation by stevia leaf powder caused a sory flash profiling. Muffin samples in the consensus space are dis-
decrease in diameter, thickness and hardness of the played for two replicate sessions (open and closed circles). 30%
baked product (Kulthe et al., 2014). However, the loss sucrose of a reference (REF) was replaced by an iso-sweet amount
of volume and bulk that comes with the reduced of rebaudioside A and a bulking agent: CE, cellulose; FA, apple
amount of sucrose may be compensated by adding fibre; FO, oat fibre; FP, pea fibre; FW, wheat fibre; IF, inulin; MD,
maltodextrine; PD, polydextrose; and WB, wheat bran. For multiple
hydrocolloids, sugar alcohols or plant fibres. The use
occurrence of descriptors at a similar position in the plot, character
of SG as a high-intensity sweetener in a concentration size is proportional to the number of assessors who used them. Rep-
that gives a sweetness comparable to that obtained by rinted from LWT – Food Science and Technology, 50, Susann Zahn
sucrose, combined with hydrocolloids, bulking agents et al., Combined use of rebaudioside A and fibres for partial sucrose
or fibres in sugar reduced or even sugar-free formula- replacement in muffins, Pp. 695–701, Copyright (2013), with permis-
tions, resulted in products with acceptable quality sion from Elsevier.
characteristics (Manisha et al., 2012; Zahn et al.,
2013). Zahn et al. (2013) found that the incorporation
of fibruline or polydextrose resulted in muffins close are obtained by partial enzymatic hydrolysis of inulin
to the desired sensory quality, texture and appearance are denoted as oligofructose, whereas long-chain fruc-
of a full sugar control (Fig. 4) and accomplished an tans may be isolated from a bulk preparation by
energy reduction of 6 kJ/100 kJ in the final product. applying specific separation techniques, for example
membrane filtration (de Leenheer, 1996; Hempel et al.,
2007). Additionally, synthetic fructans may be pro-
Fructans
duced from sucrose by utilising the transfructosylation
Fructan is a general term for polymeric carbohydrates activity of b-fructofuranosidase, which is usually
in which the majority of glycosidic bonds are fructo- derived from fungal origin (Crittenden & Playne,
syl–fructose linkages; they appear either as linear, 1996). Inulin and other fructans are not digestible by
branched or cyclic molecules (Roberfroid, 2005). Inu- the enzymes of the small intestine, but may be par-
lin is the most prominent fructan in context with food tially digested in the large intestine by its microbiota
and comprises almost exclusively b-(2,1)-linked fructo- into short-chain fatty acids, lactic acid and gas which
furanosyl units with a terminal glucose unit (de Leenh- increases bacterial mass and stool weight (de Leenheer,
eer & Hoebregs, 1994). Chicory and Jerusalem 1996). Fructans are regarded as prebiotic dietary fibres
artichoke are important sources of inulin. After extrac- because of their stimulation of the growth of beneficial
tion, its degree of polymerisation (DP) usually ranges bifidobacteria and lactobacilli. Additionally, they have
between 2 and 60 (Kaur & Gupta, 2002). The DP of been reported to contribute to the reduction in serum
inulin is mainly determined by the plant source, but cholesterol and triacylglycerols, to promote mineral
also by climatic conditions or harvesting time. Short- absorption and to have positive effects concerning
chain fructans with a DP of approximately 2–8 that colon cancer prevention (Roberfroid, 2005).

International Journal of Food Science and Technology 2014 © 2014 Institute of Food Science and Technology
 Sugar replacement bakery goods S. Struck et al. 1969

Inulin as a sweetening agent is often used in combi- affecting the digestible energy of the product; they do
nation with a high-intensity sweetener, so that it is not promote an increase in blood sugar and are non-
mainly responsible for delivering the required bulk cariogenic. High-intensity sweeteners have been avail-
characteristics (Meyer et al., 2011). Under certain con- able in many countries for the past 50 years. National
ditions, inulin may form a gel in an aqueous system regulations concerning the applicability of these sub-
and, in this particular configuration, has also been stances differ which means that the use of a particular
applied as fat replacer and texture modifier (Zoulias sweetener may be permitted in one country but pro-
et al., 2002; Forker et al., 2012). Inulin has been used hibited in another one (Nip, 2006). Acesulfame-K,
to substitute sugar or fat in a number of different bak- aspartame, neotame, saccharin and sucralose are
ery products (Devereux et al., 2003; O’Brien et al., approved and permitted as food additives by both the
2003; Zbikowska & Rutkowska, 2008; Zahn et al., European Commission and the FDA (Mortensen,
2010; R€ oßle et al., 2011; Forker et al., 2012; 2006). Cyclamate is permitted in the EU for a
Rodrıguez-Garcıa et al., 2012; Laguna et al., 2013a). restricted number of foods, but prohibited by the
Another application of fructans, eventually in combi- FDA. Recently, the European Food Safety Authority
nation with other dietary fibres, is to produce prebi- reviewed the current ADI of aspartame (40 mg per kg
otic, functional or even gluten-free bakery products body weight and day) and found no reason to revise
(Brennan & Samyue, 2004; Moscatto et al., 2006; that value (EFSA ANS Panel, 2013a).
Vitali et al., 2009; Gularte et al., 2012; Volpini-Rapina In bakery products, high-intensity artificial sweeten-
et al., 2012; Garcia-Garcia et al., 2013). It has also ers are usually employed in combination with bulking
been demonstrated that it is possible to create quick agents such as polyols or dietary fibres (Table 2). One
breads with inulin and oligofructose as sugar and fat of the favoured bulking agents is polydextrose, a car-
replacer and to achieve products with quality charac- bohydrate-based oligomer that is highly water soluble
teristics similar to that of a corresponding reference and shows a very low glycemic index (Izydorczyk,
(R€oßle et al., 2011). However, inulin and oligofructose 2005). Some high-intensity sweeteners are used in
in that quick-bread formulation increased crust hard- blends because of synergistic effects with each other so
ness, volume and surface colour, the latter because of that negative side effects such as a slight to moderate
their contribution to Maillard reactions. Image analy- bitterness are masked. The application of high-inten-
sis of the crumb showed a more uniform structure sity sweeteners in foods and beverages is regulated by
when sugar and fat were replaced by inulin and the ADI values that have been assigned by regulatory
oligofructose. authorities and by further restrictions with respect to
Oligofructose (Raftiloseâ is an example of a com- the type of food (Anonymous, 1994). For declaration
mercially available product) may be also integrated in purpose, high-intensity sweeteners have been assigned
bakery products to reduce sucrose content (Gallagher with E-numbers within the European Union (DuBois
et al., 2003a; Ronda et al., 2005; Handa et al., 2010, & Prakash, 2012).
2011; Lee et al., 2011; R€ oßle et al., 2011; Psimouli & The incorporation of polydextrose combined with
Oreopoulou, 2012) or to produce functional foods the high-intensity artificial sweeteners aspartame and/
(Gallagher et al., 2003b). Cake formulations with oli- or acesulfame-K in sponge cakes resulted in significant
gofructose give products that show a decrease in hard- differences in their sensory quality as compared to
ness, an increase in browning of the surface and an polydextrose-free reference samples, mainly because of
enhanced volume increase. As short-chain inulin shows improved product height and texture caused by the
a higher solubility and a higher water retention capac- bulking agent (Attia et al., 1993). A combination of
ity compared with sucrose, it does not recrystallise so sucralose and polydextrose as sugar replacer in ham-
that crumb texture becomes softer. Oligofructose burger buns resulted in a decreased cohesiveness with
reduced the height but increased the diameter of cook- increasing storage time because of the loss of intermo-
ies because its higher hygroscopicity (compared with lecular attractions between the ingredients, which
sucrose) resulted in an inhibition of gluten develop- caused drying out and the development of age-induced
ment (Handa et al., 2010). crumbliness (Esteller et al., 2004). Muffin batters with
sucralose and polydextrose showed a lower density
which was taken as an indicator for increased incorpo-
Artificial sweeteners
ration of air bubbles (Martınez-Cervera et al., 2012b).
Artificial sweeteners are synthetic organic compounds This lower density, in turn, caused a decrease in the
which can be several magnitudes higher in sweetness heat exchange rate in the initial baking step. Rheologi-
than sucrose. These high-intensity sweeteners are syn- cal measurements revealed higher storage and loss
thesised for being used as food additives and are, with moduli at lower temperature compared with a control
the exception of aspartame, inert to human digestion. batter, indicating that the thermosetting of the struc-
Artificial sweeteners add a sweet taste to foods without ture occurred earlier. Martınez-Cervera et al. (2012b)

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2014
1970 Sugar replacement bakery goods S. Struck et al.

Table 2 Artificial sweeteners and their application in bakery products

Relative sweetness ADI* (mg (kg

Sweetener E-number (Sucrose = 1) BW) 1 d 1) Characteristics Application in bakery products

Saccharin E 954 300–500 0–5 Excreted with urine Lim et al. (1989)
Synergistic with other sweeteners Redlinger & Setser (1987)
Bitter aftertaste
Cyclamate E 952 30 0–11 Taste similar to sucrose Lim et al. (1989)
Higher melting point than sucrose Redlinger & Setser (1987)
Aspartame E 951 180–220 0–40 Enhances acid fruit flavours Attia et al. (1993)
Degrades at a temperature > 150 °C Baeva et al. (2003)
Metabolises to phenylalanine Lim et al. (1989)
in the intestine Pong et al. (1991)
Redlinger & Setser (1987)
Wetzel & Bell (1998)
Wetzel et al. (1997)
Acesulfame-K E 950 200 0–15 Clean taste Attia et al. (1993)
Stable under wide range of pH Klug et al. (1992)
and temperature Lim et al. (1989)
Water soluble at room temperature Redlinger & Setser (1987)
Zoulias et al. (2000)
Sucralose E 955 600 0–15 Clean taste Esteller et al. (2004)
Good chemical and biological stability Lin & Lee (2005)
Mariotti & Alamprese (2012)
Martınez-Cervera et al. (2012b)

*ADI, acceptable daily intake; BW, body weight. (JECFA)

proved that a mixture of polydextrose and sucralose is recommended threshold of 40–50 g per day for adults
suitable to replace sucrose in muffins up to a level of and 30 g per day for children (Ghosh & Sudha,
50% without exhibiting negative effects on sensory 2012). Consequently, foods with more than 10%
acceptability. Pong et al. (1991) integrated a mixture polyols that are distributed in the European Union
of aspartame, fructose and polydextrose in cupcake must be labelled with the particular ‘excessive con-
formulations and observed that a reduced incorpora- sumption may produce laxative effects’ (Anonymous,
tion of air into the batter was responsible for its higher 2008). Sugar-free products with polyols may, on the
density. Zoulias et al. (2000) compared cookies with other hand, be labelled with the claim ‘does not pro-
polyols as sugar replacer with formulations wherein mote tooth decay’ and ‘sugar free’ and, when appro-
acesulfame-K had been additionally used. The cookies priate, with ‘reduced energy’ (in the EU, for using
with acesulfame-K were sweeter and showed increased that claim, energy must be at least 30% lower than
flavour intensity and a higher sensory quality than the that of comparable products; Anonymous, 2006).
polyol cookies. Utilising polyols as replacing agents in sugar-free
baking frequently results in a lighter colour of the
product because polyols do not take part in Maillard
Polyols
reactions as they lack a reactive aldehyde group
Polyols or sugar alcohols are hydrogenated sugars (Ronda et al., 2005). Martınez-Cervera et al. (2014)
that serve as nutritive sweeteners; they may be cate- compared the viscosity of standard muffin batters
gorised as bulk sweeteners because they generate a with batters containing polyols during heating and
positive influence on the texture characteristics and subsequent cooling and found that the sugar alcohols
the volume of baked goods. Except for erythritol, affect batter setting in a similar manner as sucrose
which is obtained by fermentation, polyols are com- does: Both compounds delayed starch gelatinisation
mercially produced by catalytic hydrogenation of a temperature and increased the viscosity during heat-
sugar precursor. Their relative sweetness is lower than ing, indicating a general applicability of polyols as
that of sucrose (Table 3) so that they are often used sucrose replacer.
in combination with high-intensity sweeteners. Polyols Xylitol is a polyol which, in small amounts, occurs
do not promote caries, and they deliver less energy in many fruits and vegetables and which is commer-
than sucrose. However, a high dose may cause gas- cially produced from xylan. Xylitol is known as a
trointestinal discomfort so that there is a generally sweetening agent since the 1960s and is commonly

International Journal of Food Science and Technology 2014 © 2014 Institute of Food Science and Technology
 Sugar replacement bakery goods S. Struck et al. 1971

Table 3 Polyols and their application in bakery products

Relative sweetness
Sweetener E-number (Sucrose = 1) Energy (kcal g 1) Characteristics Application in bakery products

Xylitol E 967 1 2.4 Cooling effect Edelstein et al. (2007)

Flavour profile Ronda et al. (2005)
very similar to sucrose Sun et al. (2014)
Winkelhausen et al. (2007)
Zoulias et al. (2000)
Isomalt E 953 0.45–0.6 2.0 Nonhygroscopic Edelstein et al. (2007)
Odourless Frye & Setser (1992)
Mild sweetness without aftertaste Martınez-Cervera et al. (2014)
Ronda et al. (2005)
Maltitol E 965 0.8–0.9 3.0 Minor cooling effect Edelstein et al. (2007)
Sensory and technical properties Laguna et al. (2013b)
similar to sucrose Martınez-Cervera et al. (2014)
Psimouli & Oreopoulou (2012)
Zoulias et al. (2000)
Zoulias et al. (2002)
Lactitol E 966 0.3–0.4 2.4 No aftertaste Frye & Setser (1992)
Less hygroscopic than sucrose Psimouli & Oreopoulou (2012)
Good solubility Zoulias et al. (2000)
Zoulias et al. (2002)
Sorbitol E 420 0.5 2.4 Smooth mouthfeel Baeva et al. (2003)
Cool pleasant taste Frye & Setser (1992)
Hygroscopic, used as humectant Kamel & Rasper (1988)
Manisha et al. (2012)
Martınez-Cervera et al. (2014)
Psimouli & Oreopoulou (2012)
Ronda et al. (2005)
Zoulias et al. (2000)
Zoulias et al. (2002)
Mannitol E 421 0.5 1.6 Nonhygroscopic, less soluble in water Edelstein et al. (2007)
Chemically inert Psimouli & Oreopoulou (2012)
Able to mask bitter taste Ronda et al. (2005)
Zoulias et al. (2000)
Erythritol E 968 0.6–0.8 0.2 Mild cooling effect Laguna et al. (2013a)
Moderately soluble in water Laguna et al. (2013b)
Lee et al. (2010)
Lin & Lee (2005)
Lin et al. (2003)
Lin et al. (2010)
Martınez-Cervera et al. (2012a)
Martınez-Cervera et al. (2014)

used in tooth paste and other hygiene products for sucrose but it was additionally associated with a cool-
oral application because it is not fermentable by cario- ing effect and an aftertaste. During storage, that after-
genic micro-organisms of the oral cavity. Sweetness taste diminished, and no negative influence on flavour
intensity and the flavour profile of xylitol are very sim- or texture was observed. Sucrose cookies, however,
ilar to those of sucrose which makes it highly suitable showed decreasing tenderness and crunchiness. Win-
for sugar-free products. At 30 °C, it has a water solu- kelhausen et al. (2007) additionally reported on a pro-
bility similar to that of sucrose (Hyv€
onen & Koivistoi- longed shelf life of cookies when sucrose was replaced
nen, 1982; G omez, 2008; Zacharis, 2012). Xylitol by xylitol. Formulations of cakes with xylitol received
delays starch gelatinisation and increases gelatinisation almost identical scores in sensory analysis as formula-
temperature because it induces a reduction in the sys- tions with sucrose; the only disadvantage that was
tem’s water activity (Torres et al., 2013). As sugar reported by Ronda et al. (2005) was the lack in
replacer in cookies, crystalline xylitol was recognised browning because of the reduced intensity of Maillard
in sensory analysis with a sweetness identical to reactions. More recently xylitol has been used in wheat

© 2014 Institute of Food Science and Technology International Journal of Food Science and Technology 2014
1972 Sugar replacement bakery goods S. Struck et al.

dough preparations, leading to increased springiness for sorbitol, but it has also been used in sweet bakery
and loaf volumes of breads (Sun et al., 2014). products where it helps to stabilise moisture and pro-
Isomalt is an odourless, nonhygroscopic bulk sweet- longs shelf life because of its affinity to water (Deis &
ener which is produced from sucrose in a two-stage Kearsley, 2012). Sponge cakes sweetened with sorbitol
process; the product has been known since its discov- and encapsulated aspartame instead of sucrose exhib-
ery in 1957 as palatinose. It exhibits a cooling effect ited a lower porosity and thus a reduced volume,
during mastication, a mild sweetness without aftertaste caused by altered heat and moisture exchange pro-
and does not contribute to Maillard reactions (Camm- cesses in the batter during baking that were partially
enga & Zielasko, 1996; Deis & Kearsley, 2012). Due due to differences in the thermal conductivity between
to its low hygroscopicity, isomalt may be applied espe- sucrose and sorbitol (Baeva et al., 2003). This is in
cially in low-moisture bakery products such as cookies agreement with results from Manisha et al. (2012)
(Gomez, 2008). The replacement of sucrose with 33% who, by microscopic analysis, observed that the num-
isomalt resulted in cupcakes with sensory scores for ber of air cells in a cake batter increased with increas-
colour, structure, appearance and flavour that were ing amounts of sucrose that were replaced by sorbitol
close to a control (Edelstein et al., 2007). Isomalt was and steviol glycosides. During storage of layer cakes,
also evaluated as a suitable sucrose replacer in muffins the high humectancy of sorbitol decayed the firming
because of the similar thermosetting properties of the process and prolonged the stability of sensory quality
batters, with the products showing sufficient textural parameters (Kamel & Rasper, 1988).
and sensory properties (Martınez-Cervera et al., 2014). Mannitol is an isomer of sorbitol which is nonhyg-
Maltitol is a disaccharide that consists of glucose and roscopic and is therefore frequently applied as an
sorbitol. It can be regarded as a bulking sweetener with excipient in pharmaceutical tablets. It is the least
a high potential for being incorporated in bakery prod- water-soluble polyol and half as sweet as sucrose,
ucts and is produced by catalytic hydrogenation of which makes it less profitable for being applied in bak-
maltose. Maltitol exhibits technofunctional properties ery products (Evrendilek, 2012; Jamieson, 2012). In
similar to that of sucrose such as hygroscopicity, solu- cakes and cupcakes, the replacement of sucrose with
bility and melting point (G omez, 2008; Jamieson, mannitol led to products with increased crumb firmness
2012). Cupcakes with 100% sucrose replaced by malti- and decreased springiness; in sensory experiments with
tol showed a light brown colour, a crisp top and a good cakes where different polyols have been used as sucrose
rise, but they lacked sweetness and crumb moisture. replacers, the mannitol samples received the lowest
However, a 1:1 blend of sucrose with maltitol resulted scores in overall acceptability (Edelstein et al., 2007;
in satisfactory products with like golden-brown colour, Psimouli & Oreopoulou, 2012). The low solubility of
sufficient texture and an optimum sweetness profile mannitol required an alteration of the standard formu-
(Edelstein et al., 2007). In cookies, maltitol was found lation by incorporating additional water in cookie
to increase the hardness of the products but neverthe- applications. Nevertheless, such doughs have been
less resulted in products with acceptable sensory quality reported as very firm which makes them difficult to
(Zoulias et al., 2000). sheet. As a result, mannitol was evaluated as not being
Lactitol is a synthetic disaccharide that is composed suitable to replace sucrose in cookies because it led to
of sorbitol and galactose, which shows a good solubil- unacceptable products with a restricted spread and an
ity in water and a very low hygroscopicity. It has a unpleasant flavour (Zoulias et al., 2000).
clean taste and a taste profile close to that of sucrose, Erythritol is a four carbon polyol with a good diges-
but with a relative sweetness of only 0.3–0.4 (which is tive tolerance. It naturally occurs in grapes, pears,
the lowest sweetness among the polyols). Therefore, it melons and mushrooms and is commercially produced
is frequently used in combination with high-intensity by fermentation of wheat or corn starch. Erythritol is
sweeteners such as acesulfame-K (Zoulias et al., 2000; moderately soluble in water and stable at high temper-
Deis & Kearsley, 2012; Evrendilek, 2012). Addition- ature (de Cock, 2012) and is now regarded as safe for
ally, Zoulias et al. (2002) observed that, in a cookie being used in foods (EFSA ANS Panel, 2013b). In
preparation, the supplementation of sucrose with lacti- DSC measurements of muffin batters with different
tol resulted in products with a larger diameter and a polyols or sucrose, erythritol was found to generate
softer and less brittle texture. the lowest onset and peak temperature during starch
Sorbitol is the most frequently occurring polyol in gelatinisation which was attributed to the lower molec-
nature (mainly in pomaceous and stone fruits), but is ular mass of erythritol compared with that of other
commercially produced by hydrogenation of hydroly- polyols or sucrose. In the baked product, erythritol
sed starch. It is readily soluble in water and hygro- decreased height and increased hardness and was
scopic; therefore, it may also be used as humectant therefore evaluated as not being suitable as other poly-
(Evrendilek, 2012; Jamieson, 2012). Chewing gum and ols to replace sucrose in muffins (Martınez-Cervera
oral hygiene products are the main application fields et al., 2014). However, in chiffon cake, a sucrose

International Journal of Food Science and Technology 2014 © 2014 Institute of Food Science and Technology
 Sugar replacement bakery goods S. Struck et al. 1973

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