Techniques to Improve Sweetener Taste

The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citric acid mixture and established an optimized method to determine the human sweetness and sourness interactive response. Sucrose-citric acid mixtures were evaluated by the "close type" question. According to the sensory difference strength curves and Weber-Fechner law, citric acid increased the sucrose's absolute threshold (0.424-0.624%) and weber fraction (20.5-33.0%). Meanwhile, sucrose increased citric acid's absolute threshold (0.0057-0.0082%) and decreased its weber fraction (17.96-9.53%). By fitting absolute threshold and weber fraction variation equations, the sweet-sour taste sensory strength variation models (SSTVM) were derived, which could be used to explain the synergy and antagonism effect of sweet-sour taste. According to the SSTVM, the interactive response to sweet-sour taste could be quantitatively calculated. The high coincidence b... Read More

Source

Abstract Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with isosweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multipleintake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringe... Read More

Source

Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is ... Read More

Source

Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a timeintensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose) and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K)). They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a timeintensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralos... Read More

Source

Abstract: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural lowcalorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemicallike sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemicallike sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemicallike sensations, which became progr... Read More

Source

The sweetness of sugar is regarded by humans as the optimal sensation; that of alternative non-sugar sweeteners possesses an inferior sweet quality, which limits their use in low-calorie foods. These sweeteners may produce bitter, metallic or cooling sensations, as well as lingering sweet aftertaste. The molecular basis for these undesirable sensations is poorly understood. Although various sweeteners may stimulate the same G-protein-coupled taste receptors (GPCRs), inferior sweet-taste quality is uniquely related to some non-sugar sweeteners. This chapter presents data indicating that such tastants may rapidly permeate taste cells under physiological conditions in vivo and interact with downstream signaling components such as signal-termination-related kinases in vitro. The implications of these properties for sweet-taste quality are discussed.

Source

Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain sweeteners but also perceive the sweeteners differently. One possible explanation is that variation in liking of sweeteners is due, in part, to variation across individuals in sensitivity to nonsweet tastes, such as bitterness, which are transduced by a variety of receptors. Fifty individuals were asked to rate intensities of several taste attributes of 10 sweeteners and to give hedonic assessments of each sweetener. Additionally, their sensitivity to 6-n-propyl-3-thiouracil (PROP) was determined. Results indicated that when matched for sweetness, the perception of bitterness and the sweetener compound were the 2 largest factors contributing to overall liking of a sweetener. Sensitivity to PROP did not contribute significantly to the model.

Source

The reduction of added sugars in food and beverage products has become a global health priority, driven by rising rates obesity, diabetes, cardiovascular disease. Yet, achieving sugar without compromising taste remains major challenge for manufacturers. This review explores the potential cane extractsspecifically Modulex, as natural modulators capable enhancing sweetness, masking bitterness, improving mouthfeel reduced-sugar formulations. Derived from Saccharum officinarum , these extracts contain complex mixture sugars, polyphenols, amino acids, minerals that act through multimodal sensory pathways, including interactions with sweet (T1R2/T1R3) bitter (TAS2R) receptors. Evidence studies demonstrates can significantly improve flavor profile consumer acceptability beverages sweetened or artificial low-calorie sweeteners. discusses biochemical basis effects, their regulatory positioning, implications product development aligned clean-label trends public goals. Sugar represent promising ingredient next-generation strategies balance health, taste, preference.

Source

Production of steviol glycosides like Reb D and Reb M, which are sweeter and less bitter than Reb A, by using engineered enzymes. The enzymes are UDP-glucosyltransferases that convert Reb A and stevioside into Reb D and Reb E, respectively. Mutant versions of the enzyme with improved activity are used. The enzymes are expressed in microbes like E. coli, yeast, or Pichia to produce high levels of Reb D and Reb M.

Source

Stevia extract with higher levels of certain steviol glycosides like RebE, RebM, RebD, RebN, and RebO compared to traditional stevia extracts. The extract is made by breeding new varieties of the stevia plant with higher concentrations of these glycosides. The higher levels of these glycosides provide better taste profiles and allow making stevia extracts with higher concentrations of these glycosides without further purification steps. The extract can be used as a sweetener or flavor enhancer in foods and beverages.

Source

Glucosylated terpene glycosides derived from natural sweeteners like stevia, rubus, and siraitia for improved taste compared to the original compounds. The glucosylation involves reacting the terpene glycosides with glucose in the presence of a transglucosidase enzyme. The resulting glucosylated terpene glycosides have a single α-1,6 glucosidic bond between the terpene moiety and one of the glucose moieties. These compounds have reduced bitterness, astringency, and lingering aftertaste compared to the parent terpene glycosides.

Source

Sweetened dairy products with a sugar-like character using steviol glycosides from stevia extracts. The products contain stevia extracts with specific compositions of steviol glycosides, along with lactase enzyme. The lactase breaks down lactose in the dairy base, creating a lower lactose product. This allows using higher levels of stevia extracts without lactose off-flavors. The specific steviol glycoside blends provide a more sugar-like taste compared to standard stevia extracts.

Source

Sweetener compositions for reduced-sugar foods and beverages that provide taste profiles similar to sugar. The compositions contain a specific blend of steviol glycosides, including steviolbioside, rebaudioside A, and rebaudioside C, in optimized ratios. The blends aim to mitigate undesirable tastes like licorice, bitterness, and aftertaste associated with some steviol glycosides. The compositions can be used in place of sugar to significantly reduce calories while maintaining good taste.

Source

Chewing gum formulation for mucosal delivery of cannabinoids that provides improved release and sensory properties compared to conventional gum bases. The gum contains a water-insoluble gum base with specific ratios of natural resins, elastomers, and elastomer plasticizers. The cannabinoids are mixed into the gum base in close proximity with high intensity sweeteners. This allows better release and taste masking. The gum also has water-soluble chewing gum ingredients separated from the base. This allows customization of the chewing experience.

Source

The objective of this study was to investigate the sensory characteristics apricot drinks that were sweetened using stevia. examination stevia powder revealed comparable levels sweetness sucrose, albeit with a more prominent perception bitterness. When substitution rate 75%, and overall preference parameters obtained highest scores among other drink samples. Nevertheless, utilization pure extract resulted in unfavorable flavor attributes (e.g., bitter, metallic, acidic tastes, as well chemical synthetic odors). An increase concentration stevia, combined reduction sucrose content, notable decrease energy content samples, while maintaining an acceptable profile. containing 75% significantly decreased by 60% received great ratings from panelists. However, has led development sour, pronounced, metallic disagreeable odors. On hand, use at sucrose-substitution ratios 25% or 50% showed positive taste characteristics.

Source

Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently dependi... Read More

Source

This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney 293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (35% 63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.

Source

Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or no added sugar solid foods. The aim of the current study was to evaluate the acute (1 day) and repeated (two-week daily) ingestive effects of 2 S&SE vs. sucrose formulations of biscuit with fruit filling on appetite and endocrine responses in adults with overweight and obesity.

Source

Excessive sugar consumption is associated with a variety of health problems. Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the safety of non-nutritive sweeteners has become the subject of increasing scrutiny and debate, necessitating a more rigorous evaluation of long-term health impacts and potential alternatives. Aroma-induced sweetening is expected to be a healthier strategy for sugar reduction. This review focuses on the physiological basis of sweetness perception. It explains the neural pathway of aroma sweetening and elaborates on the mechanism of action of aroma sweetening in terms of the neural and psychological factors of olfactory-taste synergy. Additionally, it summarizes the subjective and objective factors affecting the sweetness perception of aroma sweetening, including individual differences, aroma, multisensory synergy, and sensory analysis methods. Aroma sweetening represents a promising approach to glucose reduction, affecting sweet perception through the olfactory-taste pathway. When applying aroma sweetening, the aroma s... Read More

Source

Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucr... Read More

Source