Technical trials at BENEO, a leading manufacturer of functional ingredients, have shown that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose in glazings or icings of freshly and frozen packed donuts can significantly improve shelf-life and overall product quality.
Findings revealed that a partial replacement of sucrose with Palatinose in freshly packed donuts leads to an extended shelf life stability through the unique carbohydrate’s ability to control water activity and moisture migration. Furthermore, the glaze with Palatinose maintains transparency, even throughout the extended shelf life, and thanks to the low hygroscopicity of Palatinose, it does not become sticky. In addition, the Palatinose-glazed, freshly packed donuts exhibit a more pleasant sweetness in comparison with using sucrose alone.
The trials also demonstrated that partial replacement of sucrose with Palatinose in frozen packed donuts ensures a maintained glaze transparency throughout the freezing process and after defrosting. It prevents the glaze from sticking to the foil both during frosting and after defrosting. Furthermore, Palatinose provides a slightly reduced and more pleasant sweetness in frozen packed donuts than with pure sucrose glazing.
“Sugar-based donut glazings traditionally have a lower aw value (water activity) than the donut. This leads to increased water migration from the donut to its glaze, resulting in the donut drying out very quickly,” explained Katja Reichenbach, BENEO Product Manager Palatinose. “However, BENEO trialled the partial replacement of sucrose with Palatinose in glazings and icings and the results showed that water activity was brought under control in the glaze, keeping the donuts moist for longer.
“As well as extending shelf life in freshly packed donuts, partial sucrose replacement by Palatinose has also been trialled in frozen packed donuts. The test results show that its use substantially improves the quality of the donut upon defrosting.”
