Using Amylase to Reduce Sugar Levels in Ready-to-Eat Breakfasts


With consumer demand shifting toward healthier, low-sugar foods, food processors are turning to amylase enzymes to reformulate popular breakfast items. Amylase breaks down starch into simpler sugars such as maltose and dextrin. However, through careful process control, it is also possible to moderate sugar levels and improve overall carbohydrate profiles.

In ready-to-eat breakfasts such as cereals, granola and bars, amylase plays a crucial role in controlling sweetness without the need for added sugars. By partially hydrolysing starches, it enhances digestibility and supports slow energy release, a key trait for sustaining energy throughout the morning.

Additionally, using amylase allows producers to improve texture and mouthfeel, particularly in baked or extruded products. It supports shelf-life extension by reducing staling and preventing sugar crystallisation, leading to a more pleasant and consistent consumer experience.

As public health policies advocate for sugar reduction and cleaner labels, enzymes like amylase offer an efficient, natural solution. With proper application, manufacturing units can retain taste and texture while aligning with wellness trends and nutritional standards.

Source - https://www.biolaxienzymes.com/using-amylase-to-reduce-sugar-levels-in-ready-to-eat-breakfasts/


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