This is something iv been researching, products with a very high sugar content and high boiling point should not need any kind of preservative if made correctly. Sugar is itself a natural preservative and has been used as one for numerous years, Sugar in the right format can also be used as a moisture retainer so products that are meant to have a soft texture remain soft for the maximum amount of time so to extend the shelf life of a product.
Most of us think of sugar as the white granulated stuff we spoon into our tea or coffee but there are numerous combinations and formats sugar can be made into, here are a few to mention, Liquid, Powder, Syrup, Inverts, these are just a small selection of formats, sugar can be added to a product and called something else on the ingredient list, look out for Invert on an ingredient list you will be surprised in the amount of products this is in, another one is dextrose the name for a powdered sugar, dextrose, fructose and sucrose all are sweeteners in some shape or form
Why do sweets need artificial flavouring or colouring when we have natural colours and flavours we can use? The trend has started to change and big manufactures and producers have now started to realize us the general public want natural flavours and colours and have so started to change the way they make there products, we all like to feel we are eating healthy and in moderation a sweet treat now and again has become the norm for most households.
Artificial flavours and colours are used for cheapness and ease in the formulations of food products, but as the change from unnatural to natural starts to kick in manufactures are realizing there are quite good products on the market now days that make reformulation quite simple and easy, For anyone out there that thinks bringing a product to market is simple i have to say here it can take years before a recipe from the idea stage hits the shelf depending on how much money you have of course!
Happy Eating!
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All comments in this blog are of my own opinion
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