Page 33 - FoodFocusThailand No.232 July 2025

SPECIAL FOCUS

regulatory requirements, making enhancing texture and extending shelf life in applications such as chocolates,
product reformulation a necessity. sweets, beverages, and baked goods .
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Labeling standards for “zero Utilizing a maltotriose-generating enzyme in the processing of plant-based
sugar” claims differ globally: many beverages can minimize the production of glucose (G1) and maltose (G2). This
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countries, including Japan , allows manufacturers to achieve a “zero sugar” label (G1 + G2 < 0.5 g/100 ml)
England, Thailand, Malaysia, while imparting a mild sweetness. Furthermore, these plant-based beverages can
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Indonesia, and Singapore , require be labeled as “containing carbohydrates” but “no added sugars” on the Nutrition
less than 0.5 g of sugar per 100 g Facts panel, appealing to consumers seeking clean labels products. 9
or 100 ml, while the standard in the
United States is less than 0.5 g
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per serving. More Information Service Info C004
The Sugar Association defines
“sugar” as the sum of all free
monosaccharides (G1) and
disaccharides (G2), including
glucose, fructose, galactose,
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lactose, sucrose, and maltose .
Plant-based beverages typically
derived from oats, soy, rice, and
emerging sources like hemp often
contain higher levels of sugars. The
starch breakdown necessary for
reduced viscosity and easier
processing often results in
increased sugar content. A study
on non-dairy beverages sold in
Europe revealed that they
frequently contain over 50%
maltose (G2). While some sugar-
free products are diluted post-
starch breakdown to reduce the
amount of sugar per serving, an
increasing area of interest lies
in using enzymes to hydrolyze
starch into maltotriose (G3),
yielding less glucose (G1) and
maltose (G2). This enzymatic
approach can help maintain a
sugar-free profile while preserving
high protein content and achieving
the desired sweetness .
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‘Maltotriose’ in Zero-Sugar
Plant-Based Beverages
Maltotriose, a trisaccharide
consisting of three glucose units
linked by α-1,4 glycosidic bonds,
occurs naturally in sources such as
honey, malt, and certain grains.
Industrially, it is produced through
starch hydrolysis. Due to its
sweetening properties and unique
functionalities, maltotriose is widely
used in the food industry. It
contributes a distinct taste and
sweetness to products, while also

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