For millions with dietary restrictions like diabetes or obesity, the joy of eating traditional sweets often comes with a price. Now, food scientists are rewriting the recipe, combining culinary tradition with modern food technology to create healthier versions of classic treats without compromising on taste or texture.
The global rise in diabetes and obesity has created an urgent need for food alternatives that allow people to enjoy sweet treats without the negative health consequences. Traditional Indian sweets like kalam, a milk-based confection, are typically high in sugar and calories, making them unsuitable for those managing blood sugar levels or weight1 .
This health challenge has spurred significant innovation in food science. As consumer awareness has grown, so has demand for products that maintain the sensory experience of traditional foods while offering better nutritional profiles. The development of low-calorie and low-sugar versions of traditional sweets represents a fascinating intersection of culinary heritage and nutritional science7 .
Diabetes and obesity rates globally have increased demand for healthier food alternatives.
Food scientists are developing solutions that balance tradition with modern nutritional needs.
In a groundbreaking study conducted at the Department of Animal Husbandry and Dairy Science, researchers took on the challenge of reengineering traditional kalam to create a healthier alternative1 2 . Their approach demonstrates the sophisticated methodology required to successfully modify traditional foods.
The research team started with buffalo milk standardized to 3% fat content. The key innovation lay in their sweetening system: they used a combination of 10% sugar and 0.10% aspartame (based on the weight of the khoa), along with 1% maltodextrin added to the milk base. This combination provided the necessary sweetness while dramatically reducing the calorie content1 2 .
This optimized formulation wasn't achieved accidentally. The researchers carefully balanced multiple ingredients to maintain the structural integrity, mouthfeel, and shelf stability of the product while achieving their nutritional targets. The addition of maltodextrin helped provide bulk and texture that would otherwise be lost with significant sugar reduction1 .
| Ingredient | Function | Role in Reformulation |
|---|---|---|
| Aspartame | High-intensity sweetener | Provides sweet taste without the calories of sugar |
| Maltodextrin | Bulking agent | Replaces the volume and texture lost when reducing sugar |
| Buffalo Milk | Base ingredient | Provides protein, structure, and traditional flavor profile |
| Sugar | Sweetener | Used in reduced quantity to maintain some traditional characteristics |
The true test of any food product lies in both its scientific properties and its acceptance by consumers. The researchers conducted comprehensive analyses on both fronts.
| Parameter | Measurement | Significance |
|---|---|---|
| Moisture | Determined | Affects texture and shelf life |
| Fat | 3% (from milk) | Contributes to mouthfeel and flavor |
| Protein | Determined | Nutritional value and structure |
| Total Sugar | Reduced | Key health improvement |
| Total Solids | Determined | Affects overall composition |
| Ash | Determined | Mineral content indicator |
The compositional analysis confirmed that the developed product maintained appropriate levels of moisture, fat, protein, and other components necessary for the characteristic quality of kalam, while achieving the primary goal of reduced sugar and calories1 .
Perhaps more impressive were the results of sensory evaluation, where the product was served to 100 consumers representing different age groups and health conditions, including those with diabetes, heart disease, and obesity1 .
The response was overwhelmingly positive. Among the 55 consumers with specific health conditions, 33 rated the reformulated kalam as "extremely liked" or "liked very much", demonstrating that the healthier alternative could still deliver a satisfying sensory experience1 . This acceptance across different consumer groups, including those with dietary restrictions, highlights the success of the formulation.
The kalam study reflects broader trends in food science, where alternative sweeteners are being strategically deployed to create healthier products. Different sweeteners offer various properties that make them suitable for different applications:
Provides sweetness without calories and is approximately 200 times sweeter than sucrose3 .
Has a glycemic index of zero, doesn't affect blood glucose levels, and is excreted unchanged in urine5 .
Sugar alcohols that can replace sucrose in products like jellies while reducing calorie content8 .
A natural non-caloric sweetener derived from plants that's gaining popularity in various products.
Each sweetener has unique chemical properties, absorption rates, and metabolic effects, requiring careful selection based on the specific food application3 . For instance, some sweeteners are stable under heat, making them suitable for cooked products, while others might work better in cold preparations.
The successful development of low-calorie, low-sugar kalam represents more than just a single product innovation. It demonstrates a viable pathway for preserving culinary traditions while adapting to contemporary health needs. This approach can be applied across a wide range of traditional sweets, potentially making them accessible to people who currently must avoid them for health reasons.
Future research in this field continues to explore even better alternatives, including natural sweeteners like palm sugar and date syrup, which offer additional nutritional benefits such as dietary fiber and antioxidant compounds4 . The growing consumer interest in clean-label products has also spurred investigation into fruit and vegetable powders as functional ingredients that can enhance nutritional profiles while contributing natural sweetness5 .
As food science advances, the marriage of traditional food wisdom with modern nutritional understanding promises to deliver increasingly sophisticated solutions that honor cultural heritage while supporting public health goals. The story of low-sugar kalam exemplifies how science can help preserve joy in eating while addressing pressing health concerns—a sweet success by any measure.