If you're looking to create reduced-sugar or keto-friendly condiments to meet changing consumer preferences, you've come to the right place.
Hi. I'm Mitchell Duffy, a project leader in technical service at Ingredion. Insights from our marketing teams and increased consumer requests around reduced sugar or keto formulations show us this is a growing area. In this video, I'm going to show you how to solve taste and texture challenges when creating a keto-friendly, sweet and savory Korean barbecue sauce.
In making keto-friendly sauces, there are three main challenges: replacing or reducing sugar or other sweeteners to keep the carbohydrate content below two grams per serving; replacing or reducing the texturizers that add viscosity and mouthfeel, and in this case, the cling of the sauce; maintaining the overall texture of the end product after removing some of the other functional ingredients.
Here are some of the traditional ingredients that go into the sauce: soy sauce, garlic and ginger, onion, red pepper flakes, black pepper, sesame oil, and rice wine vinegar. Typically, barbecue sauces use a lot of sweeteners, which adds carbohydrates. In our keto-friendly version, we have ASTRAEA Allulose, which functions similar to sugar, without sacrificing sweetness and texture. It typically does not contribute to total carbs or sugars in keto formulations. In addition, we are using PureCircle's Stevia Reb A 97, a high-intensity sweetener to increase the sweetness perception, as its high purity will complement the flavors of the barbecue sauce.
We also have Ticaxan Xanthan 200 EC, and PenBind 1040 modified potato starch to build back the viscosity and cling to the sauce. The Ticaxan Xanthan gum provides thickening and cling, without contributing any calories, while the PenBind 1040 provides a familiar, pulpy texture and thickness in the barbecue sauce. Together, these help keep particulates in suspension and build back texture lost from removing the sugar, while their low usage levels lessen the carbohydrate impact.
Okay, first, I'm going to add the Allulose to the thermal mix. Then the soy sauce. Then we'll add the ginger and garlic, the rice wine vinegar, sesame oil, the onions, and the water. So it's a really simple sauce to make. Now that I have all of the wet ingredients in the mixer, I'll add the dry ingredients under agitation and heat it up to 190 degrees and hold for 10 minutes.
Here, I'm adding Ticaxan Xanthan gum, PenBind 1040 modified potato starch, and PureCircle stevia.
Okay, 10 minutes of cooking time has passed, and the sauce smells really good. Let's take a look and see how we did.
Here, we have the finished sauce. It's ready to go on steak or chicken, or just about anything, to give it an awesome, flavorful Asian kick.
With the right ingredient solutions and a bit of Ingredion know-how, you can overcome your formulation challenges to create appealing, reduced-sugar or keto-friendly sauces and dressings. We are building a portfolio of Better For You condiments, so we're ready to help you with your sugar reduction or keto-friendly formulations today.
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