Premium
FRUCTOSE‐SACCHARIN AND XYLITOL‐SACCHARIN SYNERGISM
Author(s) -
HYVÖNEN LEA,
KURKELA RAKEL,
KOIVISTOINEN PEKKA,
RATILAINEN ANNI
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09784.x
Subject(s) - saccharin , sweetness , xylitol , chemistry , sucrose , fructose , aftertaste , food science , taste , maltitol , aspartame , sugar , fermentation , medicine
Synergism in fructose‐saccharin and xylitol‐saccharin mixtures whose sweetness in solution corresponded to that of a 5% sucrose solution was measured at three temperatures (5°C, 23°C and 50°C). In the sensory evaluations a procedure consisting of a magnitude estimation, a paired comparison and a triangle test was applied. Synergism between fructose and saccharin and xylitol and saccharin was found to be greatest when the sweeteners were almost equal in the mixture in relation to their sweetness at the prevailing temperature. Mixtures of saccharin and fructose or xylitol without the aftertaste typical of saccharin were prepared. The sweetness of fructose‐saccharin and xylitol‐saccharin mixtures in coffee was enhanced compared with that in the corresponding water solutions. It is concluded that coffee, tea and juices can be prepared to conventional taste and sweetness standards using these mixtures, but with 40–70% less energy than when sucrose is used as the sweetener.