The new sweet experience. Crystal Grape Sugars The Missing Ingredient!

Transcription

1 The new sweet experience. Crystal Grape Sugars The Missing Ingredient!

2 Two experiences for a unique innovation. Naturalia ingredients was foued in 2009 as a joint venture between two important Italian companies: Eridania Sadam, one of the biggest sugar companies in Italy a Cantine Foraci, leading company in grape processing. Naturalia Ingredients is the outcome of a research a development synergical project for a new production process creation, the result is a natural, good a responsible product range of sugars, directly extracted from fruits. GRAPE PRODUCTS from our research. 100% non GMO 100% natural origin Nutritional benefits (i.e. low GI for fructose) Full process traceability Sustainability liquid product new: solid / crystallized specialty products! (crystallized grape fructose) White, red, deionized Grape Juice Concentrate (65 Brix to 70 Brix) (crystallized grape dextrose) Fructose Syrup from Grape (65 to 70 Brix) Natural Fruit Acids from Grape (liquid) Natural Polyphenols from Grape (solid) ((crystallized grape sugar: dextrose 55% + fructose 45%) Also from ORGANIC agriculture Also ORGANIC NOP certification by BioAgriCert crystalgrape sugars complies with specifications of: European Pharmacopoeia curr. ed., US Pharmacopoeia curr. ed., 2011/111/CE, Food Chemical Codex a Codex Alimentarius requirements for crystalline fructose a glucose.

3 A NEW TYPE OF PRODUCT: CRYSTAL GRAPE SUGARS. properties Sweet taste Low sweetening power (70%). Used to control a balance sweetness Colouring of food preparations Solubility Texture Freezing point Stability Maillard reaction + caramelisation (160 C) Low degree of solubility (lower than sucrose) at T < 55 C. Higher at T > 55 C. Improves texture a has an anti-crystallising effect Decreases the freezing point (production a consumption of ice-cream) PAC = 1.9 It is a reducing sugar a improves the inhibition of oxidative degradation, thus increasing color stabilization. This can help to exte the shelf life of food products. High sweetening power ( %), variable as a function of temperature a ph Maillard reaction + caramelisation (110 C) High degree of solubility Improves texture a has an anti-crystallising effect Decreases the freezing point (production a consumption of ice-cream) PAC = 1.9 It is a highly hygroscopic sugar a promotes a moisturising effect Glycemic iex IG glucosio = 100 Low (GI=25)* (= «traditional» fructose) Energy functions Immediate energy source, to restore the energy reserves of the body uer stress Slow-release energy source, that can cover protracted physical exertion The combination of the two sugars helps to obtain an ideal sweet profile Maillard reaction + caramelisatione Improves texture a has an anti-crystallising effect Decreases the freezing point (production a consumption of ice-cream) PAC = 1.9 Synergy created by the wetting properties of fructose a the reducing properties of dextrose. low (GI = 49)* (in this trial sucrose = 91) Combined energy function * Milano University test. Note: in this test GI sucrose = 91 Comparative Analysis sugars. PRODUCT Form Source Grape sugars dextrose solid grape fructose MIX Sucrose (refined) solid beet Raw cane sucrose solid cane Fructose cryst solid cereals / beet Dextrose cryst solid cereals Coconut sugar solid cocunut Molasses liquid cane Agave syrup liquid agave Maple sugar liquid maple HFCS liquid cerals Apple sugars liquid apple Honey liquid honey Rice liquid rice DS = Dry Substance

4 COMPARATIVE ANALYSIS VS COMMERCIAL FRUCTOSE. TRADITIONAL FRUCTOSE ANALYSIS Purity CONFORMS (> 99,5 %) Heavy metals a minerals From 5 to 100 times less than the average compliance values of traditional sugars PHYSICAL AND RHEOLOGICAL PROPERTIES ph, Density, viscosity, hygroscopicity SIMILAR Fluency SIMILAR (good) Compressibility Low Good Tablet appearance (color) Possible yellowing White uniform Tablet stability Bad Good SENSORY PROPERTIES Sweet taste More intense, pleasant a persistent NATURALNESS Source Cereals (maize) or sugar beet Grape Original carbohydrates Starch or sucrose glucose + fructose (monomers) Production process Traceability Modification of the chemical nature of the carbohydrates present in the original raw material Extraction a crystallization of the two sugars naturally present in free form in grapes a grape juice Typical isotopic ratios a presence of trace amounts of inositol a polyphenols (tannins)) RISKS GMO Can not be excluded: the analysis of the final product are unlikely to show the derivation NO of the first genetically modified material Gluten checks a control NO Sugar content Assay (% sugars) kcal/100 g Kcal/ 100 g DS IG Color Taste Sweet power Sweet power DS dextrose high white clear 0,6 0,6 fructose low 1,3 1,3 dextrose + fructose (1:1) low 1 1 sucrose medium white clear 1 1 sucrose medium brown aromatic 1 1 fructose low white clear 1,3 1,3 dextrose high white clear 0,6 0,6 90% sucrose, 10% medium brown aromatic 1 1 fructose a dextrose 60% sucrose, 40% medium brown aromatic 0,7 1 fructose a dextrose fructose/inulin low amber/brown aromatic 1 1,3 95% sucrose, medium amber/brown aromatic 0,7 1 5% fructose/ dextrose dextrose + fructose (1:1) medium clear clear 0,7 1 fructose, sucrose, low clear/yellowish clear 1 1,3 dextrose, sorbitol 90% (dextrose medium amber aromatic 0,8 1 + fructose), sucrose dextrose /maltose high amber aromatic 0,5 0,6

5 PROPERTIES IN COMPRESSION. ComPRESSIBILITY OF CRYSTALGRAPE SUGARS VS SIMILAR COMMERCIAL SUGARS FROM DIFFERENT ORIGIN. CrystalGrape sugars have excellent rheological properties in direct tableting (ODT a effervescent), even at very high concentrations (up to 100%). Tablet crushing strength (N) Compression force (KN) CrystalDextroGrape control dextrose Tablet crushing strength (N) CrystalFructoGrape control ructose Compression force (KN) Tablet crushing strength (N) CrystalSweetGrape control mix Compression force (KN) 3 DIFFERENT TYPES OF COMMERCIAL FRUCTOSE 3 DIFFERENT lots OF crystalfructogrape

6 COMPARATIVE ANALYSIS VS COMMERCIAL DEXTROSE. TRADITIONAL DEXTROSE ANALYSIS Purity CONFORMS (> 99,5 %) Heavy metals a minerals From 5 to 100 times less than the average compliance values of traditional sugars PHYSICAL AND RHEOLOGICAL PROPERTIES ph, Density, viscosity, hygroscopicity SIMILAR Fluency SIMILAR (good) Compressibility Sufficient Good Tablet appearance (color) SIMILAR (white, uniform) Tablet stability SIMILAR (good) SENSORY PROPERTIES Sweet taste More intense, pleasant a persistent NATURALNESS Source Cereals (maize) or sugar beet Grape Original carbohydrates Starch or sucrose glucose + fructose (monomers) Production process Traceability Modification of the chemical nature of the carbohydrates present in the original raw material Extraction a crystallization of the two sugars naturally present in free form in grapes a grape juice Typical isotopic ratios a presence of trace amounts of inositol a polyphenols (tannins) RISKS GMO can not be excluded: the analysis of the final product are unlikely to show the derivation NO of the first genetically modified material Gluten checks a control NO EXAMPLES OF PHYTOTHERAPIC PREPARATION WITH CRYSTALFRUCTOGRAPE vs TRADITIONAL FRUCTOSE. CrystalFRUCTOGRAPE used as an ingredient in syrup preparations can optimize the taste of phytotherapic extracts difficult to be masked. CrystalFRUCTOGRAPE allows a significant reduction of the content of fructose in these formulations. TEST 1 Aloe Vera Juice Fructose (control) crystal FructoGrape Flavor (berries) CONTROL 35% / OPTIMIZED / 30% (-14%) 0,1% 0,05% TEST 2 Pomegranate Juice Fructose (control) crystal FructoGrape CONTROL 70% / OPTIMIZED / 20% (-70%) TEST 3 Olea europaea Juice Fructose (control) crystal FructoGrape CONTROL 20% / OPTIMIZED / 10% (-50%) Fructose (control) = commercial crystalline fructose from starch Naturalia Ingredients Srl Via Avv. R. Ballatore n Mazara del Vallo (TP) Italy Ph Fax info@naturaliaingredients.com