- SOFTNESS. The solubility and hygroscopic properties of sugars mean they compete with proteins in the flour and starch granules for available water, minimizing the formation of gluten and reducing the gelatinization of the starch. crystalFRUCTOGRAPE , which is particularly hygroscopic, is best at trapping humidity, making the product softer, moister and longer-lasting. In crystalGRAPESUGAR, the combination of fructose and dextrose not only improves softness and density, it helps regulate levels of sweetness and crystallization (e.g. in sponge and mille feuille).
- PRESERVATION. The hygroscopic properties of sugars help maintain the softness and fragrance of products over time. The balance of fructose and dextrose in crystalGRAPESUGAR is particularly favourable to product stability due to the humectant characteristics of fructose and the reducing properties of dextrose. These slow down oxidisation reactions, helping stabilise products that contain colorants and that are otherwise quick to degrade.
- LIGHTNESS. Sugars are a fermentable substrate, meaning they cause fermentation. Yeast cannot ferment sucrose directly but first has to break it down into glucose and fructose. Ensuring these carbohydrates are immediately available for fermentation encourages the production of carbon dioxide, which will eventually help dough to rise. Dextrose in particular encourages fermentation (especially in bread dough), by helping reduce the initial stages of preparing the dough. This is why dextrose is used in bread-making mixes and bread flour.
- COLOUR. Sugars give bakery products their desirable, characteristic golden-brown colour, through caramelization processes and the Maillard Reaction. The Maillard Reaction requires the presence of reducing sugars (that interact with amino compounds), meaning that glucose and, to an even greater extent fructose, produce a more pronounced golden colour than sucrose. crystalFRUCTOGRAPE , crystalDEXTROGRAPE and crystalGRAPESUGAR have a lower melting point than not only sucrose but also fructose and dextrose from other sources, thereby encouraging earlier caramelization. This translates into lower temperatures and shorter cooking times, resulting in a softer end product, which is also more fragrant and golden.
- FUNCTIONALITY. Fructose, alone or combined with dextrose, can be used when preparing low-fat sweets to replace the fats usually used in biscuit, muffin and cookie dough, giving the finished product a rich flavour similar to that created by fats.
- AROMA. The use of crystalFRUCTOGRAPE or crystalGRAPESUGAR enriches and extends the duration of a product’s natural flavour, particularly that of fruitcakes or tarts, avoiding the need for any additional flavouring. Experience shows that the use of crystalFRUCTOGRAPE and, above all, crystalGRAPESUGAR, in raised sweet dough recipes contributes to perfect dough elasticity and produces an optimal end result in terms of lightness, stability, mass, softness, and a heightened, lingering taste.
In preserves, where sugars usually account for 35%-60% of the product, they not only provide mass and volume but also influence the gelatinization process, thereby having a major effect on the overall ‘feel’ of the product. Glucose and invert sugar syrups are generally used to prevent the sucrose from crystalizing. The higher osmotic pressure and lower water activity of dextrose and fructose favours the microbiological stability of fruit preserves with a lower Brix value.
This is why grape sugars (in their traditional form of concentrated grape juice) have long been used in such products, due to the way they improve the sweetness and enhance the natural fruit flavour. Using grape sugars in a crystalline form allows them to be added directly to the fruit at the start of the preparation process, without the need for water. This results in shorter cooking times, helping maintain the consistency and flavour of fruit in the final product.
In ice-cream production, the dry ingredients are more determinative of the stability and texture of the product. Sugars lower the freezing point of ice-cream, preventing the formation of ice crystals that slow down the freezing process. Monosaccharides such as fructose and dextrose lower the freezing point more efficiently than sucrose, resulting in a softer ice-cream that is easier to scoop. This is why dextrose (or glucose) is commonly added to sucrose in ice-cream recipes. Experience has shown that crystalGRAPESUGAR and crystalFRUCTOGRAPE are excellent substitutes for the sugar composition traditionally used in ice-cream recipes. The combination of sucrose and crystalGRAPESUGAR in ice-cream recipes has proven particularly beneficial in a variety of ways, both in terms of technology and sensory perception. In blind taste tests conducted by the Carpigiani Ice-Cream University, various ice-cream “masters” considered that ice-creams and sorbets made with crystalFRUCTOGRAPE were better from a flavour and texture profile than those made with traditional fructose. The exact conclusion was that ice-cream with grape fructose “better compliments the taste”. Particular interest was expressed in ice-creams made with crystalGRAPESUGAR, which were considered the best of all (“They reduce the sensation of coldness”).
In dairy products (yoghurt, milk-based drinks) the palatability of crystalDEXTROGRAPE and the sweetness of crystalFRUCTOGRAPE have noticeable effects. Recent research, which has demonstrated the positive influence of fructose on the physiological absorption of calcium, has also shown that crystalFRUCTOGRAPE and crystalGRAPESUGAR containing fructose are particularly interesting from a metabolic perspective for use in dairy products, which are a natural source of calcium. The choice of ingredients or the combination of ingredients in crystalGRAPESUGAR depends on the technological process used. The greater osmotic pressure exercised by fructose and / or dextrose (compared to sucrose) have no negative effects on fermentation. In fact, if added before fermentation, dextrose, which is then immediately available, competes with the lactose and is partially converted. CrystalFRUCTOGRAPE and crystalGRAPESUGAR are thus very well suited for sweetening yoghurts and other milk-based products, resulting in a better taste than using sucrose and traditional fructose.
By way of example, a company panel taste test of plain yoghurt sweetened in different ways (sucrose, corn fructose, crystalFRUCTOGRAPE and crystalGRAPESUGAR) revealed a general preference for the product sweetened with crystalGRAPESUGAR compared to the other samples. Furthermore, there was a significant preference (70% of the panel) for yoghurt sweetened with crystalFRUCTOGRAPE compared to the same product sweetened with corn fructose.
- Yoghurts and milk drinks flavoured and sweetened with crystalFRUCTOGRAPE or crystalGRAPESUGAR have an enhanced natural flavour, that lingers for longer, reducing the need for additional flavouring agents (particularly if it is a fruit-based product).
- crystalFRUCTOGRAPE is particularly beneficial in yoghurts for diabetics, due to its low glycaemic index and reduced calorie content.
- In milk and cream-based desserts, crystalDEXTROGRAPE can be used to correct variations in dry milk powders. In these starch-containing products, the use of grape sugar instead of sucrose can reduce the gelatinization temperature of starch, enabling production at lower cooking temperatures and with less starch, but resulting in the same level of viscosity.
- Crystalline sugars are a particularly well-suited substitute for sucrose in instant powdered milk drinks (e.g. drinking chocolate).
- In cream-based recipes and those using cream fillings, crystalline dextrose and fructose are a useful substitute for sucrose and an excellent alternative to lactose. The particularly subtle crystallography of crystalGRAPESUGAR, crystalFRUCTOGRAPE and crystalDEXTROGRAPE gives the creams a softer consistency and texture, making them easy to spread, and a fresh flavour.