Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations |
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| Affiliation: | 1. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;2. Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;3. Marketing and Consumer Behavior Group, Wageningen University, P.O. Box 8130, 6706KN Wageningen, The Netherlands;1. Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania;2. Wageningen University, Food Process Engineering Group, The Netherlands |
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| Abstract: | In this study, water-in-oil-in-water double emulsions containing saccharose at the outer aqueous phase were formulated and characterised to investigate the potential of double emulsion to enhance the perception of sweetness. We hypothesised that double emulsions containing saccharose at the outer aqueous phase will be detected immediately by taste receptors and evaluated as sweeter than single emulsions containing the same amount of saccharose. Emulsions were prepared with three dispersed phase:continuous phase ratios. The results of the analyses suggested that the phase ratio affected the particle size and rheological behaviour of the emulsions. However, no differences were observed in lipid digestion behaviour. The sensory analysis revealed that the formulation containing double emulsion was sweeter than the formulation containing oil-in-water single emulsion by approximately 75%. Therefore, the development of food products with reduced sugar content may be possible using double emulsions with enhanced sweetness.Industrial relevanceExcessive sugar consumption is an unhealthy diet associated with an increased risk of non-alcoholic fatty liver disease, obesity, diabetes, chronic diseases such as cardiovascular disease, certain types of cancer, and cognitive decline. Therefore, one of the responsibilities of the food industry is to reduce the sugar content of foods. Many food companies have significantly reduced the sugar levels of many products with the policies they have carried out and continue to do so. However, products produced with industrial solutions (especially using artificial sweeteners) to reduce sugar create sensory dissatisfaction in the consumers. Also, the body reacts to artificial sweeteners differently than it does to sugar. The double emulsion technology offers the opportunity to the food industry to reduce the sugar content of foods without causing any sensory loss in food and without the need for the use of an artificial sweetener. |
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