ILSI SEA Region Seminar on Uses and Safety of Sweeteners (May 2013) http://www.ilsi.org/sea_region/pages/vieweventdetails.aspx?webid=4d540914-eeb6-40e4-89eb-0b73ba3d76c1&listid=478be3cb-581b-4ba2- A280-8E00CCB26F9C&ItemID=73 Uses of Sweeteners in Food and Beverages Dedi Fardiaz Department of Food Science and Technology, SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY 1
www.elperfecto.com What will happen when you chew your food or drink your beverage? 2
How do we recognize the taste? Copyright 2001, Sinauer Associates, Inc. www.lifo.comcastbiz.net Copyright Pearson Education, Inc., publishing as Benyamin Cimmings 3
A sweetener tastes sweet Why? http://www.science.uva.nl/research/amstel/dws/sweeteners/index.php?pagename= model_zoetreceptor A sweetener interact with sweetness receptor site 4
Schallenberg s saporous unit theory Shallenberger and Acree (1967) Sweet molecule contains H-bondingforming groups such as hydroxyls, amines etc. Sweetness: AH B Hypothesis Sugar H O (B) HA Receptor site OH B (A) A dan B electronegative atom, typically O and N H hydrogen 5
http://www.science.uva.nl/research/amstel/dws/sweeteners/index.php?pagename=model_zoetreceptor Geometrical saporous group is important to interact with the sweetness receptor Dedi Fardiaz site ILSI, Jakarta, 30/05/2013 6
http://www.science.uva.nl/research/amstel/dws/sweeteners/index.php?pagename=model_zoetreceptor How sweetness receptor site interact with sweeteners (saccharin) 7
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How do we measure the sweetness of sweeteners? By comparing them to sugar (sucrose) Standard: a sugar solution of 36 mg/ml Example : a sweetener solution (4 mg/ml) tastes as sweet as sugar solution (36 mg/ml), then the sweetness is 36/4 = 9 (nine times as sweet as the sugar solution) 12
Intense Sweeteners INS Sweetness Acesulphame potassium 950 200 Alitame 956 2000 Aspartame 951 200 Aspartame-acesulphame salt 962 350 Cyclamate or Calcium cyclamate or Sodium cyclamate 952 30-50 Neotame 961 7000 13,000 Saccharin 954 300 Stevia (Steviol glycosides) 960 250-300 Sucralose 955 600 Thaumatin 957 100,000 Source: New Zealand Food Safety Authority 13
How do we classify sweeteners? Natural sweeteners Artificial sweeteners Natural sweeteners Extensive sweeteners (polyol, not as sweet as sugar) Intensive sweeteners Sugars Non-calorie sweeteners Low-calorie sweeteners Reduced-calorie sweteners Nutritive sweeteners (naturally occuring sugar, added sugars) Non-nutritive sweeteners (saccharin, etc) Which one do you like? 14
Flavor Profiles of Sugar and Sweeteners? Sweetness Saltyness Body/Thickness Astringent Fruity Sweet aftertaste Bitter Bitter aftertaste 15
Saccharin often gives a bitter metallic aftertaste at high levels. Blend or add certain compounds such as tartaric acid, dipeptides or gluconates to reduce this aftertaste. Compound Sweetener A product made from various natural or synthetic sweetenerstogether to produce compound taste and function. Criteria of good qualty compound sweetener: Good taste (verysimilar to canesugar) Enhances flavors, particularly those of fruit, chocolate, coffee and vanilla Masks the bitter after-tastes of intense sweeteners such as cyclamate and saccharin Easy to handle High solubility High freezing point depression High osmotic pressure in solution (low water activity) Acts as a good humectant Low viscosity in solution Browns readily (Maillard reaction) Application: Used in beverage, fruit juice, cold drink, dairy products, preserved foods, bakery foods, confectionery, etc. 16
Consideration in formulating sweety products We talk about the total flavor acceptability, not only the sweetness Several factors may influence the perception of flavor: - appearance - mouthfeel or texture Viscosity influences the perception of sweetness. Example: - Sorbitol is more viscous than other polyol (same T and C) - Replacing sucrose or corn syrup with intense sweeteners will significantly affect the viscosity, body, and mouthfeel - Adding solids or ingredients that increase viscosity will likely change the flavor perception - Because intense sweeteners are used at low level they have no influence on the surface tension or viscosity of the finished product The temperature at which the product is consumed influences the perception of sweetness and flavor(volatility of certain compounds) In producing acceptable products we need CREATIVITY 17
Copyright 2001, Sinauer Associates, Inc. What is it important? Sensory characteristics of a food product will greatly influence the consumer preference 18
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