Research
Micronutrients & recovery
Positive Allosteric Modulators (PAMs) can significantly reduce sugar content in pastries while maintaining sweetness intensity and avoiding off-tastes.
When buying reformulated pastries, look for those using advanced taste enhancers like PAMs. These allow manufacturers to cut sugar significantly while keeping the product tasting sweet and avoiding the bitter aftertaste common with other sugar substitutes.
ModerateSupportsMEDIUM confidence
PAMs enhance sweetness through binding with sweetener receptors without activating them... It has been reported that PAMs are the most effective taste enhancers for reducing energy densities in pastry products in comparison with other reported methods.
Why this rating
Based on in vitro experiments and some reported effects, but safety data for combined use with sucrose is noted as lacking.
Source
Reformulation of Pastry Products to Improve Effects on Health
Ramón Estruch et al. · Nutrients · 2020
DOI 10.3390/nu12061709
narrative_reviewCited 19×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Reformulating pastry products by reducing salt, sugar, and saturated fats and increasing dietary fiber reduces the risk of cardiovascular disease, type 2 diabetes, and obesity.Moderate
- Increasing dietary fiber (e.g., polydextrose, inulin, beta-glucan) in reformulated pastries increases satiety and reduces energy density, aiding in weight management.Moderate
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