K-sauce with Nexweet® Allulose and FiberestTM Resistant dextrin

A growing interest in K-Food, with supporting of fascinating K-sauce

It has been a long time since Korean food gained recognition in the Western gourmet scene; however, the recent spread of Korean pop culture through online media platforms has sparked significant interest in Korean cuisine worldwide.

According to a global survey conducted by Korean Food Promotion Institute in 2021, the most popular Korean foods abroad include Korean-style fried chicken, Kimchi, Bibimbap, Bulgogi, and Tteokbokki. Fermented sauces like Doenjang (A thick salty paste made from fermented soybeans), soy sauce, and Gochujang (A condiment based on red chili) are commonly used as flavor enhancers in Korean cuisine. Doenjang and soy sauce contribute to a salty and savory taste, while Gochujang adds spiciness, richness, and a vibrant red color. Red pepper powder is occasionally used with the paste to enhance the spiciness. Additionally, Oleoresin Capsicum, an oily resin derivative from capsicums, is commercially utilized to intensify the spiciness of the sauce. However, it has the disadvantage of having a unique flavor.

What factors should consider when making K-sauce without sugar?

Flavor is a combination of taste and aroma, and sugar is one ingredient that affects sauce flavor. Sugar adds sweetness to a sauce, balancing out other flavors. It helps to create a more harmonious flavor profile. Sugar can also help thicken the sauces. When combined with other ingredients and heated, it can contribute to the formation of a syrup-like consistency, adding body and improving the overall-liking of the sauce.

In recent health considerations, consumers prefer to choose low-sugar products or utilize sugar alternatives. High-intensity sweeteners are attractive ingredients that deliver an intense sweetness in a small amount but do not possess all the sensory and physical properties associated with sugar, as described above.

Samyang’s Solution!

According to the growth and share (%) of health positioning in new Asian sauce by Innova Database, ‘No added sugar’ claim is showing a rapid growth.

When developing a recipe for K-sauces with reduced or low sugar claims, it is ideal for formulating with Allulose syrup (Nexweet® Allulose 95L) and soluble dietary fiber (FiberestTM Resistant dextrin HF) together as sugar alternatives.

Nexweet® Allulose 95L which has a similar sweetness level and quality to high fructose corn syrup with zero calories, is a food ingredient that is not classified as added sugar in the USA and South Korea. Therefore, when used in the same amount as the conventional HFCS, designing a sugar-reduced product with a similar property to the control is achievable. Although none of the sugar alternatives can attain an identical characteristic of sugar, we recommend adding a customized amount of FiberestTM Resistant dextrin HF with Nexweet® Allulose 95L to match the body and creamy texture of the control.

Enhancing body and overall-liking

In our previous study, the body of the ‘No added sugar’ sauce with Nexweet® Allulose 95L is significantly improved by adding 5-15% of FiberestTM Resistant dextrin HF. (Described as images 1 and 2 below)

Enhancing umami and masking off-flavor

By adding the blend of Nexweet® Allulose 95L & FiberestTM Resistant dextrin HF in ‘No added sugar’ sauce, we can have several desirable sensory properties such as enhancing umami, lowering off-flavor, and boosting soy sauce flavor as shown in the image 1 and 2.

▲Image 1. Sensory properties of K-spicy sauce when blends Nexweet® Allulose 95L with FiberestTM Resistant dextrin HF

▲Image 2. Sensory properties of K-BBQ soy sauce when blends Nexweet® Allulose 95L with FiberestTM Resistant dextrin HF

[Key ingredients]

: Allulose syrup (Nexweet® Allulose 95L) 37.8%, Soluble dietary fiber (FiberestTM Resistant dextrin HF) 15%

[Benefits]

✓ 100% sugar reduction (100% reduction of added sugar) compared to the control (sugar-added sauce)

✓ Enhanced body to the sauce by adding 8~10g of soluble fiber/serving

✓ Reduced off-flavor of green odor from the spicy sauce

✓ Enhanced flavor and umami of soy sauce

[Nutrition Facts]

1. K-Spicy Sauce

2. K-BBQ soy sauce