Co-crystallization process for obtaining mixed matrix applied in low sugar food

• Grant number: 16/21930-4
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2017
• End date: February 28, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Marise Bonifácio Queiroz
• Grantee: Marise Bonifácio Queiroz
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated researchers: Ana Lúcia Fadini ; Carla Lea de Camargo Vianna ; Izabela Dutra Alvim ; Lidiane Bataglia da Silva

Abstract

According to the World Health Organization and the Health Ministry, the consumption of added sugar plus that naturally present in fruit juice must not exceed 10% of the total energy value (TEV) of the individual's diet, that is, should not be greater than 50 g sugar per day for a diet of 2000 kcal. However, some researches on consumption habits indicate that the Brazilian intake is 61% above the recommended, contributing with 16% of the calories consumed in the diet. In this scenario, developing innovative ingredients that can help reduce sugar, without incurring losses on the identity and physical and sensory characteristics of the product becomes a strategic action. By co-crystallizing an active ingredient may be incorporated in a supersaturated sucrose syrup to achieve the simultaneous crystallisation of both components, as well as entrapping the active ingredient in the matrix. In the process, sucrose crystal structure is changed from a perfect crystal for an irregular agglomerate providing a porous matrix, where other ingredients can be incorporated. In general, co-crystallization improves solubility, wettability, homogeneity, dispersibility, hydrating, anti-caking and stability of the materials retained in the matrix. It is proposed, in this project, to develop a compound ingredient (mixed matrix) capable of reducing sugar in confectionery and baking, not only maintaining inherent features thereof, as well as improving their nutritional profile by incorporating beneficial substance to health, such as fiber. To this it should be used the principle of co-crystallization, by adjusting the process for forming a crystalline particulate solid, aggregating a fiber and a natural sweetener on the sucrose matrix, which is used as a homogeneous ingredient to reduce sugar in products, as panning and cake. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

QUEIROZ, MARISE BONIFACIO; SOUSA, FELIPE RESENDE; DA SILVA, LIDIANE BATAGLIA; VERCELINO ALVES, ROSA MARIA; ALVIM, IZABELA DUTRA. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 154, JAN 15 2022. (16/21930-4)