Bayn develops stevia-based marzipan

Bayn has developed a formulation for total sugar replacement in marzipan that is a combination of dietary fibres, sugar alcohols, a stabiliser and EUREBA 918 which it describes as a unique, stevia based, cost effective sweetener blend. EUREBA Marzipan is an advanced formulation for industries seeking to produce marzipan without added sugar. To produce conventional marzipan, the […]

Bayn has developed a formulation for total sugar replacement in marzipan that is a combination of dietary fibres, sugar alcohols, a stabiliser and EUREBA 918 which it describes as a unique, stevia based, cost effective sweetener blend. EUREBA Marzipan is an advanced formulation for industries seeking to produce marzipan without added sugar.

To produce conventional marzipan, the company says, almond paste is mixed with big amounts of sugar, varying with the quality of the marzipan. The high levels of sugar in marzipan makes sugar replacement with stevia a technical challenge in terms of the effects on taste, bulk and texture.

Bayn says its R&D team has developed a formulation called EUREBA Marzipan, that gives the final product the desired taste and texture with no aftertaste and an enhanced almond flavour without compromising the sweetness. The formulation is said to be a unique combination of dietary fibres, sugar alcohols, a stabiliser and Bayn’s own stevia-based sweetener blend EUREBA 918.

The use of dietary fibres in EUREBA Marzipan opens up new opportunities to produce sugar-reduced marzipans with a highly improved nutritional profile, the company believes.

“When working on a formulation for sugar replacement we seek to increase the health benefits in all aspects, and not only through the elimination of sugar”, said Dr Roger Aidoo, Product Development, Bayn Europe. “In EUREBA Marzipan, the added dietary fibres give the final product added health benefits and make it very suitable for the market for health and life style products.”

The many shifting fields of use of marzipan, such as cake covering, cake filling, moulding into shapes, etc, make the texture of the utmost importance, Bayn says, and the final sugar reduced marzipan produced with EUREBA Marzipan will have the desired texture and taste regardless of its intended use.