SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY‐FLAVORED YOGURT

ABSTRACT

To successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry‐flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame‐K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame‐K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry‐flavored yogurt, specially acesulfame‐K and stevia, once they produce more pleasing in this product.

PRACTICAL APPLICATIONS

This study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.     

High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the time–intensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose.     

Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Product Development

Preparation of acceptable low sugar jams and replacement of sucrose by other sweeteners in jam were studied. Strawberry jam was sweetened with sucrose, fructose, high fructose syrup (HFS), xylitol, sorbitol, lactose, saccharin, cyclamate, or with combinations of these. It was technologically possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. In addition, sucrose can be replaced in strawberry jam by other sweeteners or by combinations of sweeteners. The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams than in jams with other sweeteners. The use of maltodextrin as bulking agent in jam is limited by the abnormal appearance and taste it gives to the product.     

Ideal and relative sweetness of high intensity sweeteners in mango nectar

The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance test with a just‐about‐right (JAR) scale and 100 consumers of mango nectar. The magnitude estimation method was then used to determine the relative sweetness of the high intensity sweeteners. Six samples were prepared and one sweetener added to each: sucrose, sucralose, 100:50:1 acesulfame‐K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia with 97% of rebaudioside. The ideal sweetness analysis revealed that 6.84% was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times sweeter than sucrose with respect to the mango nectar containing 7% of sucrose, followed by sucralose (627), thaumatin/sucralose blend 1:1 (549), acesulfame‐K/sucralose/neotame blend 100:50:1 (259) and stevia (134).     

Sensory Characteristics of Sucralose and other High Intensity Sweeteners

The sensory characteristics of the high potency sweetener sucralose were studied relative to sucrose, aspartame, saccharin, and acesulfame-K in a simple aqueous system. Trained panelists provided sweetness intensity estimates for each sweetener at six concentration steps using magnitude estimation. Taste profiles were obtained using category scaling procedures. Results indicated that (a) sucralose, aspartame, and sucrose had similar taste properties, (b) the psychophysical sweetness function of sucralose was similar to the other sweeteners studied, and (c) sweetness potencies of all sweeteners were concentration dependent with sucralose having the highest potency values ranging from 400–700 times the sweetness of sucrose on a weight basis.     

Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness,time‐intensity analysis and acceptance test

For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.     

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.     

Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs

Sucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla-flavored unbaked cookies.     

Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose

Time-intensity (TI) sweetness and bitterness curves determined for six potent sweetener combinations with and without polydextrose were compared to sucrose in shortbread cookies. Hardness, fracturability and cohesiveness of shortbreads were determined. Sweetener combinations of aspartame/cyclamate, aspartame/cyclamate/saccharin, acesulfame K/saccharin, aspartame/saccharin/acesulfame K, acesulfame K/aspartame and aspartame/saccharin gave sweetener TI profiles similar to that of sucrose. Bitterness TI profiles were similar for all potent sweetener combinations but higher than for sucrose. Polydextrose increased hardness and fracturability and decreased cohesiveness of cookies compared to those made with high potency sweeteners without polydextrose. Textural characteristics of polydextrose cookies approached those of sucrose shortbreads.     

Different sweeteners in peach nectar: Ideal and equivalent sweetness

Many articles have been published with negative visions related to sugar, because people believe that its intake is related to obesity. For this reason, artificial sweeteners have received special attention. In order to substitute sucrose successfully, it is necessary to know previously sweetener concentrations that would be used and their sweetness equivalency related to sucrose. Hence, the objectives of this study were to determine the ideal sweetness in a peach nectar sweetened with sucrose, using a just-about-right scale, and the equivalent sweetness of samples sweetened with aspartame; cyclamate/saccharin blend 2:1; stevia; sucralose and acesulfame-K, using Magnitude Estimation. The concentration of sucrose considered as ideal by the consumers was 10%, with sweeteners’ equivalent concentrations of 0.054% for aspartame; 0.036% for cyclamate/saccharin blend 2:1; 0.10% for stevia; 0.016% for sucralose and 0.053% for acesulfame-K.     

Sensory properties of some synthetic high‐intensity sweeteners in water solutions

BACKGROUND: When sucrose is eliminated from products to meet consumers' demand for calorie‐free products and substitutes are used, sweetness becomes an important characteristic. The objective of this study was to compare sensory properties of four sucrose substitutes: aspartame, acesulfame K, sodium saccharin and sodium cyclamate in water solutions. RESULTS: The lowest concentrations of sweeteners such as 0.35 g kg^?1 for aspartame and acesulfame K showed an equi‐sweet level relative to approx. 55 g kg^?1 aqueous sucrose solution, whereas 2.3 g kg^?1 sodium cyclamate and 0.4 g kg^?1 sodium saccharin relative to approx. 65 g kg^?1. Aspartame had almost the same sweetness potency as acesulfame K, whereas the remaining sweeteners differed completely. The four sweeteners showed their specific sensory profiles. Besides the characteristics of sweetness and bitterness, metallic and astringent attributes plus warming and cooling effects were found. CONCLUSIONS: Of the four sweeteners, aspartame and sodium cyclamate can be considered as the best sucrose substitutes due to their similar sensory profiles to the sucrose. The data showing the interdependence between sweetness intensity of the sweeteners and sucrose are useful as a quick and easy indicator of the sweetener amount having equi‐sweet levels relative to sucrose. Copyright © 2009 Society of Chemical Industry     

Sensory characteristics and relative sweetness of tagatose and other sweeteners

The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie 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, chemical-like 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, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages.     

Determination of equi-sweet concentrations of nine sweeteners using a relative rating technique

The sweetness intensity of a 5% sucrose standard was compared with that of selected concentrations of aqueous solutions of sucrose, fructose, glucose, sorbitol, lactitol, aspartame, saccharin, acesulfame K and a mixed extract of the leaves of Stevia rebaudiana Bertoni. Differences in sweetness were rated using a 150 mm continuous line scale, anchored at the extremities with 'Much less sweet' and 'Much more sweet' and at the mid-point with 'Standard'. Analysis of variance was used to examine the effects of assessors, sessions, replicates, samples and interactions. Regression lines were fitted and equi-sweet concentrations determined for each sweetener. Although the results indicated that it is more appropriate to consider an equi-sweet range for each sweetener, practical considerations necessitated the use of a single consensus concentration. Variation in the data was sweetener dependent; the more complex the total perception associated with a sweetener, the more variable the results.     

复合甜味剂在植物蛋白饮料中的应用研究

以新型高效的高甜度甜味剂阿斯巴甜和安赛蜜与低浓度蔗糖复配,通过正交实验筛选出适用于植物蛋白饮料的高品质复合甜味剂。以甜味剂的质量百分比浓度表示的最优复合配比为:阿斯巴甜0.0236%、安赛蜜0.0129%、蔗糖0.5%,该复合甜味剂中各甜味剂间有非常好的协同增效作用,甜度高,成本低,在饮料工业生产中有较大的实用价值。     

Influence of texture on the temporal perception of sweetness of gelled systems

The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties – κ-carrageenan and gellan gum – sweetened with two sweeteners with different sweetening power – sucrose and aspartame – influence the temporal perception of sweetness using a time–intensity test. The results show that the different aspects of temporal perception of sweetness of hydrocolloid gels were related to their mechanical properties in different ways. Maximum sweetness intensity was closely related to the amount of deformation required to break the network and with its resistance to deformation. Meanwhile resistance to rupture was also an important factor influencing the variation in the rate of intensity decrease. The time needed to reach maximum sweetness intensity was only dependent on sweetener concentration.     

Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin

Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%).