Replace sugar with FOS in Surimi
With rising consumer interest in low-sugar and functional foods, FOS (FructoOligosaccharides) can replace sugar while still maintaining the texture, balancing the flavour, moisture content, gelation and add prebiotic fibre in Surimi.
FOS (Fructooligosaccharides)are sweet soluble prebiotic dietary fibers composed of a short chain of fructose molecule linked to a glucose molecule. Cane sugar is transformed into FOS via an enzymatic process. The most common forms short chain fructooligosachharides formed are keystone (GF2), nystose (GF3) and fructofuranosyl nystose (GF4). FOS is sweet in taste but less sweet as compared to table sugar.
Sucrose or table sugar, when used as a sweetener gives a texture, improves shelf life, acts as a bulking agent in addition to sweetness. Replacing sugar in any food or beverage, may call for using a combination of sweetness to fulfil all the functional properties of sucrose. FOS has similar functional properties and can fully or partially replace sugar owing to the added advantages like low sugar, low GI (Glycemic Index) and source of prebiotic fibre.
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FOS is the future of sweeteners with LOW CALORIES, LOW GLYCEMIC INDEX and GREAT TASTE
Why replace sugar with FOS
- Reduced sugar
- Improved texture
- Improved gel strength
- Flavour balancing
- Lower glycemic index
- Processing efficiency
More about FOS...
Reasons to replace SUGAR with FOS in Surimi
Protein denaturation
Fish proteins in Surimi can denature, affecting the gel strength and texture during the manufacturing process.
FOS interacts with fish proteins to reduce the risk of denaturation and helps maintain gel strength and texture.
Syneresis or Water loss
Surimi products tend to lose moisture during cooking, storage or freeze-thaw cycles.
FOS is hydrophilic in nature and helps maintain an appealing texture in surimi products.
Formation of ice crystals
Freezing surimi products may lead to formation of ice crystal and affect the product texture.
FOS can be used as a cryoprotectant to prevent crystallisation and subsequent denaturation.
Flavour Retention
Surimi products need to maintain the natural fish flavour while reducing the fishy smell.
FOS helps in achieving a more balanced, palatable and neutral flavour.
Functional Benefits
Consumers worldwide, look forward to clean and low sugar food products without compromising taste and experience.
FOS is a low calorie, low glycemic index and a tasty alternative to sugar. In addition to being a sweetener, it is also a soluble prebiotic dietary fibre, thus making surimi products more appealing for health conscious consumers.
Manufacturing Process Efficiency
Surimi manufacturing happens under controlled temperatures and extremely low freezing temperature incurs higher production costs.
FOS's cryoprotective properties, reduced protein denaturation and enhanced gelation, allows for less extreme freezing conditions and helps lower energy consumption.
Market Competition
Surimi is eyed as an economical alternative to seafood. The demand for a quality product that tastes good and is still affordable makes for a challenging proposition for manufacturers.
FOS with its unique health benefits and functional properties can become the key differentiator for Surimi manufacturers and enable them to offer a healthier product to their consumers.
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