ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
High intensity sweeteners (HIS) were evaluated by descriptive analysis singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and in selected blends to determine similarity to sucrose at 4%. Results showed that blends of sweeteners were more similar to sucrose than any individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not different from sucrose for attributes that describe differences among HIS. Most variation among sweeteners and blends was attributed to tastes other than sweetness (off-flavor, bitter, sweet aftertaste, bitter aftertaste). Combining two or more single sweeteners made a blend more similar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14216.x
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