FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS

A sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi‐model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired‐comparison method was used, and the samples were served at 4.5 ± 0.7°C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g. less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%‐hydrolyzed lactose syrup than with 100%hydrolyzed syrup.