Effects of Alternative Sweeteners with or without Xanthan Gum on the Physicochemical Properties of Scones

Why this paper matters

You do not need another sweetness curve. You need to know what alternative sweeteners do to a baked product’s color, texture, and consumer acceptance. This paper, published in the Food Science and Biotechnology journal (DOI: 10.1007/s10068-023-01416-9), tested three sweeteners at three replacement levels, with and without xanthan gum. The product: scones.

That matters for formulators because scones are a simple system. Sugar contributes to structure, browning, and mouthfeel. If an alternative sweetener changes browning or physical properties, you need to know before you scale up.

What the study did

The researchers prepared scones with sucrose replaced at 30%, 70%, and 100% by stevia, sucralose, or allulose. They also tested each sweetener with or without xanthan gum. Then they measured physicochemical properties and compared the samples to a sucrose-only control.

The sweeteners behaved very differently. That is the main point. Stevia and sucralose are high-intensity sweeteners. Allulose is a bulk sweetener. You cannot treat them the same in a formula.

Key findings

Allulose changed color more than the other sweeteners. Scones made with allulose had lower L values and higher a and b values. That means darker, redder, and yellower. The cause is Maillard reaction and caramelization. Allulose is highly reactive in heat, so you get more browning at the same bake time.

The most interesting result was sample AL30G: scones containing 30% allulose with xanthan gum. Their physicochemical characteristics were close to the sucrose control. But there was a catch. The same sample scored low in acceptance because it was not sweet enough. Thirty percent allulose replacement does not deliver the perceived sweetness that sucrose does.

The table below summarizes the key comparison.

Sample	Sweetener replacement	Xanthan gum	Observation
CON	Sucrose control	Not reported	Baseline formulation
AL30G	30% allulose	Yes	Physicochemical properties close to CON; low acceptance due to insufficient sweetness
Allulose scones	30–100%	With or without	Lower L, higher a and b from Maillard browning and caramelization

The 70% and 100% allulose samples did not match the control as closely as AL30G did. The study’s overall message: allulose is not a simple one-to-one sucrose substitute in baked goods.

What it means for product development

If you use allulose in a baked system, expect more color. That can be an advantage for golden crusts. It can be a problem if your brand needs a light, pale crumb. You may need to lower bake temperature, shorten bake time, or adjust the surface exposure.

Xanthan gum can help. In this study, xanthan with 30% allulose produced physical properties similar to sucrose. That suggests xanthan helps build structure or water retention in the dough, but it does not fix sweetness.

Do not assume that matching physical properties will save you in sensory testing. The AL30G sample looked and felt like the control, yet consumers found it lacking. You still need to address sweetness perception. Options include blending allulose with stevia or sucralose, adding sweetness enhancers, or using a different allulose ratio. The study tested allulose alone, not in blends.

Also note that stevia and sucralose behaved differently enough that they cannot be lumped together. The researchers included them as alternatives, but the allulose data gives the clearest signal for baking applications.

FAQ

Can allulose replace sucrose at 30% in scones? Physically, yes. The AL30G sample matched the control’s physicochemical profile. Sensorially, no. It lacked sweetness. You would need to boost sweetness without changing the browning behavior.

Does xanthan gum make allulose sweeter? No evidence shows that. Xanthan improved the physical match to sucrose, but the AL30G sample still scored low for acceptance. Xanthan affects water binding and structure, not perceived sweetness.

Why do allulose scones brown faster? Allulose participates in Maillard reactions and caramelizes more readily than sucrose under the same conditions. That is why the scones showed lower L values and higher a and b values.

What to do next

Run your own bake tests before committing to allulose as a sucrose replacement. Use the 30% level as a starting point, include xanthan if you want the physical profile to match sugar, and plan a sweetness strategy from the beginning. The color shift is predictable. The sweetness gap is the real problem.

Fix that gap with a high-intensity sweetener or a sweetness modifier. Then you get the browning you want, the physical structure your processing needs, and the consumer acceptance your brand requires.