Grape sugar is a very interesting ingredient for the wine, food and drink sector. However, the range of applications is limited. With a liquid form of syrup and a constant sugar composition, these factors are limited. The use of sugar elsewhere is well suited to today’s consumer needs for natural, sweeteners. Now, the natural ingredient is lifting the limits.
Grape sugar is a syrup obtained from grapes through clarification, deionization – also known as correction – and the final concentration of grape juice. This process removes non-sugar substances from the liquid, resulting in simple syrups containing only sugar and grape sugar, glucose and fructose in roughly equal parts.
The product, obtained from wine grapes called Concentrated Remedies (RCM), is an established ingredient for winemakers for richness, sweetness and sparkling practice. Recently, the RCM met with food and beverage manufacturers, which are used in juices and preserve yogurts, baby food and other products.
The growing interest in grape sugar is part of a wider trend towards the sugar use of fruits and plant origins, such as sweeteners obtained from apples, agave and maple plants. “Nature” Than sugar extracted from sugar cane and corn, which dominated the market in the past.
Many consumers want allergens, gluten and genetically modified organisms. (GMO) – Free products from nature fully produce fruits, demanding to drive them away from products with high fructose corn syrup and refined sucrose. Sugar, grapes and other sweeteners obtained from the fruit help food and beverage manufacturers to meet the needs of consumers without compromising the taste.
However, the liquid form, the presence of non-sugar impurities that affect taste and color, and constant, dictated materials, the composition of many fruits and acquired sweeteners limits their use.
These sweeteners are not suitable for use, where sugars are combined with other ingredients to be regulated, such as pastries, applications that rely on careful equilibrium of various types of sugars, such as ice cream, and those that require otherwise amounting to a problematic liquid form, also off limits for sugars, grapes and many fruits, and plants that acquire natural sweeteners.
Upshot is the sugar that ticks many boxes for today’s consumers. But it can’t be used in many products without negatively affecting their sensory features.
Efforts to fix the problem by creating grape sugar crystals have been stymied by its composition. While sucrose crystallizes easily, unbound fructose and glucose in grape sugar resist stiff form crystallization.
Tackling grape crystalline sugar challenges
Naturalia ingredients have overcome the challenges of producing crystalline grape sugar. The result is a line of three products including Naturalia crystalGRAPESUGAR, crystalDEXTROGRAPE and crystalFRUCTOGRAPE – which maintain a fully natural state, fruit origin status and GMO, allergy and gluten-free characteristics of grape syrup but come in solid form. This significantly extends the width of use that the product can use.
Years of research suggests separating glucose and fructose syrup is essential if sugar is crystallized. However, the extraction and crystallization of these components of grape sugar has proven technically challenging.
Naturalia ingredients’ solution is the use of chromatography process to separate glucose liquids and fructose syrups from concentrated and dissolved grape juice. When the two syrups separate, they are crystallized in water without the use of other solvents. In the production of solid fructose and dextrose sweeteners. Both come in crystal white form and purify more than 99% these sugars are then sold respectively as fructogrape crystals and extrogrape crystals.
The final step is to combine two sugars to create a third product, crystalgrapesugar. This is made up of 55% dextrose grapes and 45% grape fructose.
Naturalia ingredients began producing sugar-crystallized grapes in 2012 when it opened its facility in Mazara del Vallo, a town in southwestern Sicily. Trapani province is one of the largest grape growing areas in Europe, with 60,000 hectares under the vine and the benefits of a microclimate that allows grapes to develop elevated sugar and flavor concentrations.
Natural processes extract sugar molecules from these grapes without changing the necessary or natural characteristics. Therefore, sugar molecules in natural crystals Extrogrape crystals and fructogrape crystals are the same as those found naturally in grapes.
Enabling natural GMO-free foods and drinks
This process allows Naturalia ingredients and sugar-based companies to promote their products as GMO, allergen-free and gluten-free and fully natural fruit origins.
Naturalia’s ingredients promote their products as high purity, supported by traceability of raw materials and in line with pharmacopoeias in Europe and the United States. Different crystallized grape sugar has different nutritional properties, ranging from the low glycemic index of fructose to the two energy functions of grape sugar ingredients. The double function is caused by the presence of both slow release fructose and dextrose immediately released.
These traits are important for many consumers, but ultimately the product must fulfill their feelings to succeed. Naturalia ingredients have been designed to provide a proper combination of intensity and diligence, making it ideal for use in the masking of the taste of nonnutritive sweeteners.
Food and beverage manufacturers can use crystallized grape sugar in a range of products. In these sugar pastries support the right level of elasticity of the dough. Natural ingredients also claim that humectant and reduce the properties of fructose and dextrose, respectively, prolong the shelf life of the product.
In dairy products, especially fruit products, the characteristics of naturalia sweeteners, the ingredients help taste and consistency. Naturalia’s ingredients claim to have a similar flavor improved to be achieved when working with treated fruits, jam jelly, jam, jam and ice cream, finally benefiting from the effects of sugar on the product’s freezing point. Reduce freezing effect in ice cream cream that is easy to scoop.
Other uses for sugar include drinks and other preparations that dissolve their positive and in food and sports supplements. In this astronomical context, the dual energy function of sugar tends to be attractive to consumers.
Companies in North America can source Naturalia Ingredients’ sugar crystal grapes from Faravelli Inc, a U.S. subsidiary of Faravelli Group. Farawelly began operations in native Italy in 1926 before establishing a presence in North America in 2014.
From its base in Decatur, Georgia, Faravelli distributes natural crystals. DREXTROGRAPE crystals, crystalfructogrape and other high-value ingredients meet the consumer’s needs for natural products, GMO, allergens and gluten-free products.