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.     

Textural and sensory properties of Lal peda manufactured with artificial sweeteners and bulking agents

Lal peda is an Indian heat desiccated dairy food. High sugar content in Lal peda poses severe restriction in its consumption. Sugar was replaced with artificial sweeteners (aspartame, acesulfame‐k and sucralose) with the addition of bulking agents (Litesse and inulin) to provide a characteristic texture. Lal peda prepared using 25% Litesse and 0.17% aspartame gave an optimum product. HPLC analysis of artificially sweetened Lal peda samples revealed that aspartame in Lal peda was stable up to 6 days when stored at 20 and 37 °C. The acidic pH of Lal peda stabilised the aspartame and slowed down its degradation until 6 days. Neither inulin nor Litesse significantly altered the colour or sensory characteristics of Lal peda.     

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).     

Addition of sucralose enhances the release of satiety hormones in combination with pea protein

Scope Exposing the intestine to proteins or tastants, particularly sweet, affects satiety hormone release. There are indications that each sweetener has different effects on this release, and that combining sweeteners with other nutrients might exert synergistic effects on hormone release. Methods and results STC‐1 cells were incubated with acesulfame‐K, aspartame, saccharine, sucralose, sucrose, pea, and pea with each sweetener. After a 2‐h incubation period, cholecystokinin(CCK) and glucagon‐like peptide 1 (GLP‐1) concentrations were measured. Using Ussing chamber technology, the mucosal side of human duodenal biopsies was exposed to sucrose, sucralose, pea, and pea with each sweetener. CCK and GLP‐1 levels were measured in basolateral secretions. In STC‐1 cells, exposure to aspartame, sucralose, sucrose, pea, and pea with sucralose increased CCK levels, whereas GLP‐1 levels increased after addition of all test products. Addition of sucrose and sucralose to human duodenal biopsies did not affect CCK and GLP‐1 release; addition of pea stimulated CCK and GLP‐1 secretion. Conclusion Combining pea with sucrose and sucralose induced even higher levels of CCK and GLP‐1. Synchronous addition of pea and sucralose to enteroendocrine cells induced higher levels of CCK and GLP‐1 than addition of each compound alone. This study shows that combinations of dietary compounds synergize to enhance satiety hormone release.     

Sensory and textural properties of chhana kheer made with three artificial sweeteners

Chhana kheer, a dessert containing chhana and sugar, is very popular in the Indian subcontinent. A process for manufacturing chhana kheer based on milk fat, aspartame, acesulfame‐K and sucralose was optimised. Aspartame and acesulfame‐K at the level of 0.015% and sucralose at the level of 0.05% were found to be the most appropriate levels for chhana kheer replacing conventional product. The predicted score of the suggested formulation was 7.28 for sweetness, 8.06 for colour and appearance, 7.04 for texture, 7.79 for flavour, 6.69 for overall acceptability and 4820 g s for consistency respectively.     

Low‐calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues

Sugar‐free or reduced‐sugar foods and beverages are very popular in the United States and other countries, and the sweeteners that make them possible are among the most conspicuous ingredients in the food supply. Extensive scientific research has demonstrated the safety of the 5 low‐calorie sweeteners currently approved for use in foods in the United States–acesulfame K, aspartame, neotame, saccharin, and sucralose. A controversial animal cancer study of aspartame conducted using unusual methodology is currently being reviewed by regulatory authorities in several countries. No other issues about the safety of these 5 sweeteners remain unresolved at the present time. Three other low‐calorie sweeteners currently used in some other countries–alitame, cyclamate, and steviol glycosides–are not approved as food ingredients in the United States. Steviol glycosides may be sold as a dietary supplement, but marketing this product as a food ingredient in the United States is illegal. A variety of polyols (sugar alcohols) and other bulk sweeteners are also accepted for use in the United States. The only significant health issue pertaining to polyols, most of which are incompletely digested, is the potential for gastrointestinal discomfort with excessive use. The availability of a variety of safe sweeteners is of benefit to consumers because it enables food manufacturers to formulate a variety of good‐tasting sweet foods and beverages that are safe for the teeth and lower in calorie content than sugar‐sweetened foods.     

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 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     

Dietary intake of artificial sweeteners by the Belgian population

This study investigated whether the Belgian population older than 15 years is at risk of exceeding ADI levels for acesulfame-K, saccharin, cyclamate, aspartame and sucralose through an assessment of usual dietary intake of artificial sweeteners and specific consumption of table-top sweeteners. A conservative Tier 2 approach, for which an extensive label survey was performed, showed that mean usual intake was significantly lower than the respective ADIs for all sweeteners. Even consumers with high intakes were not exposed to excessive levels, as relative intakes at the 95th percentile (p95) were 31% for acesulfame-K, 13% for aspartame, 30% for cyclamate, 17% for saccharin, and 16% for sucralose of the respective ADIs. Assessment of intake using a Tier 3 approach was preceded by optimisation and validation of an analytical method based on liquid chromatography with mass spectrometric detection. Concentrations of sweeteners in various food matrices and table-top sweeteners were determined and mean positive concentration values were included in the Tier 3 approach, leading to relative intakes at p95 of 17% for acesulfame-K, 5% for aspartame, 25% for cyclamate, 11% for saccharin, and 7% for sucralose of the corresponding ADIs. The contribution of table-top sweeteners to the total usual intake (<1% of ADI) was negligible. A comparison of observed intake for the total population with intake for diabetics (acesulfame-K: 3.55 versus 3.75; aspartame: 6.77 versus 6.53; cyclamate: 1.97 versus 2.06; saccharine: 1.14 versus 0.97; sucralose: 3.08 versus 3.03, expressed as mg kg(-1) bodyweight day(-1) at p95) showed that the latter group was not exposed to higher levels. It was concluded that the Belgian population is not at risk of exceeding the established ADIs for sweeteners.     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.     

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.     

Time-Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners

Time-intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame-K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.     

液相色谱-串联质谱法同时测定食品中9种甜味剂

建立了高效液相色谱-串联质谱法同时测定食品中9种甜味剂(安赛蜜、糖精钠、甜蜜素、阿斯巴甜、三氯蔗糖、阿力甜、甜菊糖苷、爱德万甜和纽甜)含量的分析方法。样品经超声、离心等前处理后过0.22μm滤膜后上机分析。采用AQ-C18(100 mm×2.1 mm×3μm)为分离柱,c(乙酸铵)为20 mmol/L的水溶液-φ(甲酸)为0.1%的乙腈溶液为流动相,梯度洗脱,在ESI负离子模式下,采用多反应监测模式进行测定,以质量数和保留时间定性、峰面积定量。结果表明,9种甜味剂在工作曲线范围内相关系数均大于0.9990,方法检出限在0.020~0.055 mg/kg,食品加标回收率为90.6%~111.5%,其相对标准偏差(n=6)均小于6.0%。应用此方法对食品(白酒、饮料、果冻、酸奶、糖果)中9种甜味剂进行检测,前处理步骤简单,测定快速、准确度和灵敏度高,能满足国家标准对食品中9种甜味剂的分析要求,与国家标准方法相比,提高了分析效率。     

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.     

Intake of saccharin, aspartame, acesulfame K and cyclamate in Italian teenagers: present levels and projections

The intake of saccharin, aspartame, acesulfame K and cyclamate was assessed in 212 Italian teenagers aged 13-19 in 1996. Total daily intake of intense sweeteners was assessed on the basis of dietary records (14 consecutive days). The sweetener content of sugar-free products (soft drinks, candies, chewing gums, yoghurts, jam and table-top sweeteners) was provided by manufacturers. Sugar-free products were consumed by 77% of the subjects. Mean daily intake among consumers was 0.24mg/kg body weight (bw) for cyclamate (13 subjects), 0.21mg/kg bw for saccharin (9 subjects), 0.03mg/kg bw for aspartame (162 subjects), and 0.02mg/kg bw for acesulfame K (56 subjects). No subject exceeded the ADI (Acceptable Daily Intake) of an intense sweetener. Projections based on the present levels of use of intense sweeteners in sugar-free products and on the dietary pattern observed in the sample suggest that approaching the ADI could be possible only if subjects with high intakes of both soft drinks and table-top sugar substituted these items with respectively sugar-free beverages and table-top sweeteners containing either saccharin or cyclamate.     

Stability and degradation of the high‐intensity sweeteners: Aspartame,Alitame, and Sucralose

Abstract

More than 170 million Americans consume low‐calorie foods and beverages. The interest of the consumer in low‐calorie foods that contain alternative sweeteners has grown. Currently, non‐nutritive high‐intensity sweeteners, aspartame and sucralose have been approved for use in the United States. Another sweetener, alitame, used in other countries such as Australia and China has not been granted approval for use in the States.

The paper reviews the stability and degradation products of high‐intensity sweeteners, aspartame, alitame, and sucralose.     

超高效液相色谱-串联质谱法同时检测糕点中6种甜味剂

目的建立超高效液相色谱-串联质谱法同时测定糕点中6种常用合成甜味剂的分析方法。方法选用超纯水作为提取溶剂,涡旋和超声提取后,低温离心,取部分上清液加入正己烷除脂,Waters Atlantis■T3色谱柱、甲醇-5 mmol/L甲酸铵(含0.1%甲酸)作为流动相、亲水亲脂平衡型固相萃取柱HLB(hydrophile-lipophile balance)净化。结果6种甜味剂在质量浓度为10~200 ng/mL的曲线范围内呈良好线性关系,相关系数r均大于0.999,平均加标回收率在85.0%-98.2%之间,相对平均偏差(relative standard deviation,RSD)为1.3%~6.7%。结论该方法具有前处理简单、灵敏度高、检测速度快等优点,适合糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、阿力甜、纽甜的检测,但不适用于安赛蜜的检测。     

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.     

Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz

ABSTRACT: Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low-calorie (13g /1tbsp jam of < 10 calories) christophene ( Sechium edule (Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect ( P > 0.05) on texture but provided gel set ( P < 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was "liked moderately" to "very much". Based on ranking, sucralose was most preferred ( P < 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss ( P < 0.05) of total soluble solids and significant fading ( P < 0.05) of color by day 35.