Confectionery players now have a solution at hand to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste. North Holland based Bunge Loders Croklaan (BLC), a world leader in edible specialty oils and fats announces the launch of Sweetolin; a patent-pending total fat system with solutions in confectionery coatings and fillings applications, enabling up to 50% sugar reduction in the final product.
Speaking about this latest innovation, Holger Riemensperger, VP Innovation and Strategy Development said, “As the company that invented Cocoa Butter Equivalents (CBEs), which are specialty fats that mimic the properties and functionality of cocoa butter in confectionery products, innovation is core to our DNA. Guided first and foremost by the goal to deliver a great tasting experience, Sweetolin is truly cutting-edge in that it is the first innovation that targets sugar reduction through fat.”
Sweetolin is a total fat system that processes unique combinations of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product.
The integrated formula of ingredients support each other in unlocking natural flavors for an optimal sweet taste experience. Thanks to Sweetolin, the melting property of the final product is optimized, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance.