Maltitol and sorbitol: the key combination for sugar-free nougat
Nougat production begins in the autumn, ahead of the Christmas season, and this is precisely when many manufacturers choose their sweetener suppliers for sugar-free formulations. The decision usually comes down to two ingredients: maltitol and sorbitol. Used together, they can recreate the flavour and texture of traditional nougat almost perfectly.
Why maltitol and sorbitol are used together in sugar-free nougat
In traditional nougat, sugar and honey do more than provide sweetness: they add body to the mixture and determine the product’s final texture.
Removing them means that both functions need to be replicated at once. This is why maltitol and sorbitol are the polyols most commonly used in the production of sugar-free nougat:
- Maltitol. Of all the polyols, maltitol behaves most like sucrose in terms of both sweetness and bulk, enabling it to provide much of the body and structure the mixture needs.
- Sorbitol. It acts as a humectant, providing the moisture and pliability needed to achieve a soft, creamy texture.
Neither ingredient on its own can fully replicate the way sugar behaves. Used together, each compensates for what the other lacks, producing a final texture very close to that of traditional nougat.
At BS Edulcorantes, we produce bespoke maltitol and sorbitol syrups for the nougat and marzipan industries.
Why sucralose is added to the formulation
Although maltitol and sorbitol provide body and texture, neither is as sweet as sucrose on its own. This is why a small proportion of sucralose is commonly used alongside the two polyols in the production of sugar-free nougat.
Sucralose is a high-intensity sweetener, so only a very small amount is needed to make up the difference in sweetness without affecting the texture already provided by the polyols. It also helps to prevent the slight aftertaste that can occur when polyols are used in excessive quantities.
The result is a formulation with the same body, texture and flavour as traditional nougat, but without sugar.
What to look for in a nougat syrup supplier
There is no fixed ratio of maltitol to sorbitol: each manufacturer adjusts it according to their recipe and the texture they want to achieve. This means your supplier needs to adapt to your production process:
- Bespoke formulation. The syrup must be tailored to the ratio of maltitol to sorbitol required by your recipe.
- The right concentration for your cooking process. The solids content must match the cooking time required to achieve your usual texture.
- Batch-to-batch consistency. Every delivery must meet the same specifications, allowing you to reproduce the same recipe without making adjustments.
- Reliable, uninterrupted supply. Your supplier must be able to handle peaks in seasonal demand without delays.
Looking for a supplier of maltitol and sorbitol for your nougat production?
Nougat production for this Christmas is already under way, so having a supplier that can guarantee reliable supplies at this time of year is essential.
At BS Edulcorantes, we produce and distribute maltitol and sorbitol syrups for the nougat industry, available in formats tailored to each manufacturer’s production volumes, with prompt delivery during periods of peak demand.
- You can call us at: 948 816 753
- Our email address is: info@bsedulcorantes.com