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Exploratory Competition – RESULT

Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat !

Fill in the form :

Sample Cane based

Beet based

Wheat based

A X

B X

C X

D X

Your name :

Brown Syrup

Glucose Syrup

Caramel Syrup

Demerara Syrup

Slide 2www.danisco.com

Sweetness

• Definition of sweetness

• Sweet taste

• Sugar and coffee

Lars Bo Jørgensen, Product Development Manager, Sugar Division

Slide 3www.danisco.com

Sweetness

Sucrose Sweet Centers

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Definition of relative sweetness

• Relative sweetness : – How sweet a product/sweetener is relative to sucrose.– Sweetness of sucrose set to 1

• Pure sucrose is the reference• No "objective" measurement of sweetness available• Sweetness measured in taste panel evaluations• Tasting is influenced by

– temperature – concentration– pH– other ingredients– colour– sensitivity of the individual– mood & focus of the individual.

Slide 5www.danisco.com

Parameters in Sweetening System Specification

1

3

5

7

9Sweetness

After sweet

Acidity

Berry flavour

Odd taste

Total perception

Time

Sweetness

Fructose

SucroseGlucose

• Sweetness and flavour profiles for individual compounds/ recipes

• Time-Intensity profiles, lingering effects

• Sweetener synergy

- Sucrose / fructose/ glucose

- Natural-Artificial/HIS

• Sweetness enhancement

• Flavour masking

Slide 6www.danisco.com

Source: Shallenberger RS, Taste Chemistry, 1993

Tid

Sødme

Fruktose

SakkaroseGlukose

Time / intensity profiles

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SUCROSEInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

Sweetness profiling

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Source: Shallenberger RS, Taste Chemistry, 1993

Temperature

Relative sweetness

1.5

1.0

0.5

20°C 60°C40°C0°C

Relative sweetness of fructose

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Sucrose sweetness also varies with temperature

Sweetness of sucrose

Temperature °C32-385-10 40-60

Ref.: Shimutzu 1959, Paulus & Reich 1980

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Sucrose sweetness – threshold and saturation

SATURATIONT

HR

ES

HO

LDSweetness

Sucrose

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Sucrose "is" Glucose and Fructose

The rate of inversion of sucrose in soft drinks

0

20

40

60

80

100

0 50 100 150 200Storage days

Sucr

ose

% o

f sta

rt v

alue

The rate of inversion of sucrose in soft drinks

0

20

40

60

80

100

0 50 100 150 200Storage days

Sucr

ose

% o

f sta

rt v

alue

pH 3,0

pH 2,4

Sucrose Glucose Fructose

Sucrose will invert at low pH or/and high temperature

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Can we taste the difference ?

Forced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks

Sweetness

123456789

Raspberry Wildstrawberry

Fruit soda Raspberry Wildstrawberry

Fruit soda

Fresh Fresh Fresh 4 month 4 month 4 month

Sucrose

Suc:Inv(40:60)

Invert

Approx. 10% sweetness in drinks

Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose

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SaccharinInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

SUCROSEInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

Acesulfame KInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

CyclamateInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

AspartameInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

SucraloseInitial sweetness

Sweet aftertaste

Bitter aftertaste

Initial bitterness

Sweetness Profiles of high intensive sweeteners

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Sucralose Sweetness Intensity

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Sweetness Synergy

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SWEET

SOUR

SALT

BITTER

Balancing the basic tastes

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Sweetness enhancement

• Low concentration of salt (NaCl) enhance sweetness, high concentration of NaCl depresses sweetness.

• Sucrose taste intensity is enhanced by xylitol, fructose and glucose.

• Sweetener synergy• Sucrose-aspartame 11%• Sucrose-acesulfameK 14%• Sucrose-cyclamate 15%• Sucrose-saccharin 19%• Ammonium glycyrrizinate (Magnasweet)

• Caramel compounds enhance sweetness• Maltol 5-75 ppm enhances sucrose sweetness 15%• Furaneol 12 ppm enhances sucrose sweetness 9%

• Ethanol enhances sucrose sweetness. (8=10% in 10%ethanol, 7=10% in 20% ethanol)

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Science – about sugar in coffee

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0

2

4

6

8

10

12

2 4 6 8 10 12

Sugar concentration

Per

ceiv

ed s

wee

tnes

s

Hot water

100%

40%

10%

Coffee concentration

Perceived sweetness of sugar in coffee

Ref.: Galvino et al, Chemical Senses, 1990

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Sugar balances the bitter notes of the coffee

Ref.: Galvino et al, Chemical Senses, 1990

0

5

10

15

20

25

0 20 40 60 80 100Coffee concentration

Per

ceiv

ed c

offe

e ta

ste

Black coffee

12 gram

6 gram3 gram

sugar /100 ml

Slide 21www.danisco.com

Competition for National Teams

                              

• 4 samples of natural sugars dissolved in pure water

• All 4 samples have different sweetness levels (7-12% sweetness)

• Rank the sweetness !

Rank the level of sweetness