Fibr-O-Fit muffin

Reducing sugar in baked goods like muffins is not straightforward, as sugar does more than provide sweetness. It provides bulk and ensures softness and moisture retention. Without it, muffins can easily turn dry, dense, and less appealing to consumers.

This reduced-sugar formulation, with 30% less sugar, addresses those challenges through the use of Orafti® HSI, a chicory root–derived, highly soluble inulin that restores bulk, improves moisture, and enriches the muffin with added fibre. In combination with Trehalose, a mild natural sugar, the formulation delivers mild sweetness while maintaining softness and slowing staling, without causing unwanted browning or stickiness.

To further lock in softness and maintain volume, xanthan gum Keltrol® AP is added as a binder, helping preserve a tender, moist crumb even with less sugar and no eggs.

The result is a reduced sugar muffin that balances indulgent texture, appealing sweetness, and enhanced nutritional value.

Hero ingredients

• Orafti® HSI: High soluble Inulin powder from chicory root that enables sugar reduction and fibre enrichment. It helps increase texture and moisture in baked products with 30% less sugar and added nutritional value.
• Trehalose: Natural disaccharide with 45% the sweetness of sugar. It enhances texture, taste, and moisture retention, while offering stability, low hygroscopicity, and It does not cause Maillard browning in the presence of protein.
• KELTROL® AP: Food-grade xanthan gum that functions as a binder or thickener to lock in moisture and keep muffins soft, improving texture by preventing crumbliness.