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Sweetness of α‐, β‐, and Equilibrium Lactose Relative to Sucrose
Author(s) -
PARRISH F. W.,
TALLEY F. B.,
PHILLIPS J. G.
Publication year - 1981
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.1365-2621.1981.tb15385.x
Subject(s) - sweetness , lactose , chemistry , mutarotation , sucrose , food science , sugar , organic chemistry
The sweetness of α‐, β‐, and equilibrium lactose, measured by a trained panel using paired comparison with standard reference solutions of sucrose of concentrations from 0.50–6.50%, ranged from 30–35% that of sucrose. The sweetness of β‐lactose was 105–122% that of α‐lactose. The predicted swweetness of lactose at mutarotation equilibrium, calculated from sweetness values for α‐ and β‐lactose and from the relative amounts present as determined by polarimetry, i.e., 38%α and 62%β, did not differ significantly from the experimentally determined sweetness value, indicating an absence of synergism for sweetness in mixtures of α‐ and β‐lactose. Isosweet sucrose concentrations for three different concentrations of β‐ and equilibrium lactose and two concentrations of α‐lactose are reported.