Page 33 - FoodFocusThailand No.203 February 2023

SPECIAL FOCUS

Stevia Clean label is switching from a megatrend to a standard. Consumers are
When consumers need to change their looking for simpler, healthier, minimally processed food and label with ingredient
consumption patterns to a cleaner lists they can understand. Therefore, the producer who intends to improve their
label, they look at sugar substitute formula to be a “cleaner” product should look back at the beginning of natural
sweeteners with a natural source and ingredients without synthesizing and applying innovation to maintain product quality
nutritional value. Stevia is one of the and satisfy consumer needs.
sweeteners that meet health needs.
Stevia and its derivatives are gaining
more popularity with reasonable price, More Information Service Info C004
flavor improvement, and health safety.
Stevia can also be used for processing เอกสารอ้างอิง / References
in various forms, such as powder and www.biospringer.com/en/yeast-extract-clean-label-ingredient/
syrup. In addition, stevia is applied in www.lek.com/insights/ei/clean-label-food-ingredients
many food products to substitute sugar. www.ofi.com/news-and-events/blog/clean-label-food-beverage-tips.html
https://www.foodnetworksolution.com/wiki/word/5027/gellan-gum
Yeast Extract
Yeast extracts are of natural origin and
are used to enhance the overall flavor
of various foods to foods that have been
formulated to reduce the amount of
undesirable ingredients such as salt or
other additives. Yeast extract is a long-
historical ingredient, the same fresh
yeast that has been used for thousands
of years to produce daily products such
as beer, wine, or bread obtained by
fermentation without adding food
additives. Accordingly, yeast extracts
can be used in various applications in
foods and beverages for a clean-label
claim. In addition, yeast extract can be
used in small quantities to make food
rich in flavor.
Hydrocolloids
Hydrocolloids are used to modify
texture and make particles more
uniform with other substances. One of
the most well-known hydrocolloids is
gum, commonly used in the food
industry as a stabilizer or thickener.
Although gums have been used in the
food industry for a long time, there
has been a shift toward being acceptable
on the clean-label spectrum or non-
synthetic substitutes. For example,
gellan gum, a polysaccharide gum
produced by fermentation of sugar by
Pseudomonas elodea, must be sought
as a thickener and texture enhancer of
ice cream yogurt, cottage cheese, soy
milk, and various processed foods.
Gellan gum may be used as a substitute
for carrageenan, which contains
carcinogens, as research revealed
when tested in animals. In addition,
some additional texturizing agents are
commonly used in clean-label products,
such as gum acacia or gum arabic,
which contains less sugar; guar gum
with high dietary fiber content; or
xanthan gum which is produced by
fermentation of plant sugars and pectin
that can be used to adjust the texture
of various jam and jelly products.
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