Enhanced Sweetness in Sweetener-NaCI-Gum Systems |
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| Authors: | L BARISAS TR ROSElT Y GAO SJ SCHMIDT BP KLEIN |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science, Univ. of Illinois, 274 Bevier Hall, 905 South Goodwin Ave., Urbana, IL 61801. |
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| Abstract: | Enhancement of sweetness in aqueous gum (0.03%, w/v) sweetener systems by added NaCl (0.05%, w/v) was evaluated by a sensory panel. 23Na NMR spectroscopy was used to determine Na+ binding and its relationship to sweetness elicited by glucose, lactose, maltose, sucrose and aspartame. Sweetness intensity differed due to gum (p = 0.0001) and sweetener (p = 0.0001), but was not affected by NaCl (p = 0.0774). Sweetness increased with added NaCl in xanthan, guar and locust bean gum solutions. However, sweetness decreased in k-carrageenan systems possibly due to endogenous cation (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl. |
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| Keywords: | sweetness NaCl gums sugars aspartame |
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