Freeze dried fruit powder bulk is a kind of fruit and vegetable powder made by vacuum freeze-drying (FD) technology, which is widely used in food, beverage, health care products and other fields. Compared with traditional hot air drying or spray drying, freeze-dried fruit powder retains more complete color, aroma, taste, nutrients, etc., especially the taste often shows a stronger sweetness. So, what is the reason why freeze-dried fruit powder tastes sweet?
The effect of the freeze-drying process on sugar content
Freeze drying is a drying technology that removes water in a low-temperature environment. The specific process is as follows.
Place the fruit in a low-temperature environment (usually below -30℃) for rapid freezing, so that the water in the fruit freezes. Raise the temperature in a vacuum environment, so that the ice directly turns into water vapor, and removes the water in the fruit. Further reduces the water content and makes the fruit powder reach a stable state.
Freeze drying technology can remove water at a lower temperature and retain the original flavor, nutrients and structure of the fruit. But it also affects the perception of taste and sweetness.
1. Sugar concentration effect
The main components of fresh fruits include water, sugars, organic acids, dietary fiber, etc. Among them, sugars are the main source of sweetness. Such as glucose, fructose and sucrose. The water content in fresh fruits is usually between 75% and 90%. After freeze-drying, the water content in the fruit is greatly reduced (usually to 2%-5%), resulting in relatively concentrated sugar. For example. Fresh apples account for 85% of water and 12% of sugar. The water content of apple freeze-dried powder is reduced to 5%, the sugar concentration is greatly increased, and the sweetness is more prominent.
Due to the relative increase in sugar after water removal, freeze-dried fruit powder tastes sweeter than fresh fruit.
2. The effect of water content on taste
• Reduced water content improves sweetness perception
When there is sufficient water, sugar molecules are diluted by water, and the sweetness perception is weak. The water content of freeze-dried fruit powder is usually less than 5%. The concentration of sugar molecules is extremely high, and when they come into direct contact with taste buds, they can more strongly stimulate sweet receptors and enhance sweetness perception.
• Dry state reduces the interference of sourness and bitterness
Some fruits contain a certain amount of organic acids. Such as citric acid, malic acid, oxalic acid, etc. These acidic substances will reduce the overall sweetness. During the freeze-drying process, the acidic components may be lost in the water, or their sourness may be masked by the sweetness of sugar. Therefore, the fruit powder tastes sweeter.
• Reduce the influence of free water
In liquid fruits, the interaction between sugar and water molecules will affect the release rate of sweet molecules. But in freeze dried fruit powder bulk, there is very little water. Sweet molecules can quickly dissolve in saliva and they directly interact with taste buds, making the sweetness faster and more obvious.
3. The effect of the physical properties of fruit powder on sweetness
• Structural changes and sweetness enhancement
The texture of freeze-dried fruit powder is relatively fluffy and has good solubility. It can dissolve quickly after entering the mouth, and the sweet substances contact the taste buds on the tongue faster. This rapid-release characteristic makes people feel more intense sweetness when eating freeze-dried fruit powder.
• Particle size and dissolution rate
Studies have shown that the smaller the particles of food, the faster it dissolves and the stronger the taste sensation. Freeze-dried fruit powder may be ground into ultrafine powder during processing. This ultrafine particle has a higher solubility in the mouth, and the sugar can dissolve quickly and stimulate the taste buds. Therefore, the sweetness is more obvious.
• The effect of low moisture content on sweetness perception
The moisture content of food affects the perception of sweetness. In a high moisture environment, the molecules of sweet substances are diluted and the sweetness perception is relatively weak. In low-moisture freeze-dried fruit powder, the sweet substances act directly on the taste buds, and the sensory sweetness is higher.
4. Concentration of flavor substances
The core principle of the freeze-drying process is sublimation. This can directly change from a solid to a gaseous state, causing the water to evaporate. Therefore, this can preserve the original flavor of the fruit. Because the aroma components and sugar substances of the fruit are not destroyed by high temperature, the overall flavor concentration of the freeze-dried fruit powder is increased, and the sweetness is therefore more prominent.
In addition, certain aroma compounds in fruits can enhance the perception of sweetness. Such as esters, aldehydes and alcohols.
•Esters form a synergistic effect with sweetness, making the overall taste fuller.
•Aldehydes have a fresh fruity aroma and can enhance the natural sweetness of fruits.
•Alcohols can adjust the flavor of fruit powder, making the sweetness softer and more lasting.
These flavor substances are well preserved during the freeze-drying process. Therefore, the sweetness of freeze-dried fruit bulk powder does not only come from sugar, but also from the contribution of flavor enhancement.
5. Effect of enzymatic action
In the fresh state of the fruit, the internal enzymes will continue to work. This will affect the sugar and acidity.
•Amylase action
Bananas, mangoes, etc. will undergo starch hydrolysis during the ripening process. They will produce more sugar and increase the sweetness. Freeze drying retains the state of ripe fruits, making the fruit powder sweeter.
•Sucrose invertase action
The sucrose in some fruits will be hydrolyzed by enzymes into glucose and fructose. Fructose is sweeter than sucrose, so it can enhance the perception of sweetness.
•Reduced activity of polyphenol oxidase (PPO)
In the conventional drying process, high temperatures may cause oxidation reactions, making the flavor worse. However, in the low-temperature environment of the freeze-drying process, the activity of polyphenol oxidase is inhibited. The polyphenols in the fruit (such as flavonoids) will not be excessively degraded. This avoids the enhancement of bitterness and makes the sweetness more prominent.
Different fruits have different sweetness after freeze-drying
Due to their different sugar compositions, acidity, aromatic components, etc., different fruits have different perceptions of sweetness after freeze-drying:
• Bananas are rich in fructose, the sweetness is most obvious after freeze-drying.
•Mango is rich in sucrose and fructose, the flavor is rich and sweet after freeze-drying.
•The acidity of strawberries is high, but the sourness is reduced after freeze-drying, and the sweetness is prominent.
•Blueberry contains more polyphenols, which may affect the perception of sweetness.
Application in food
•As a natural sweetener
Because freeze dried fruit powder bulk has a strong sweetness and does not contain artificial sweeteners. Therefore, it can be used as a natural sweetener.
•For sweetness enhancement of low-sugar foods
For foods that need to reduce sugar content but maintain sweetness, the sweetness can be increased by adding freeze-dried fruit powder. For example, adding freeze-dried banana powder or apple fruit powder to low-sugar biscuits or cakes reduces the amount of sucrose. At the same time, it improves the sweetness and flavor of the product.
•Application in health food
Freeze-dried fruit powder retains the natural sweetness of fruit and is rich in nutrients such as dietary fiber and antioxidants. Therefore, it is widely used in health food.
Due to its special processing method, freeze-dried fruit powder has enhanced sweetness, so it is an important ingredient in the health food industry. Guanjie Biotech is one of the bulk freeze-dried fruit powder manufacturers, we produce fruit bulk powder and fruit juice bulk powder by freeze-dried, spray-dried, and hot air drying methods. Our products pass HALAL, KOSHER, HACCP, ISO90001, and others. Welcome to enquiry:info@gybiotech.com.
