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Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems
Author(s) -
BARISAS L.,
ROSElT T.R.,
GAO Y.,
SCHMIDT S.J.,
KLEIN B.P.
Publication year - 1995
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.1365-2621.1995.tb09818.x
Subject(s) - sweetness , aspartame , chemistry , guar gum , xanthan gum , food science , locust bean gum , lactose , maltose , syneresis , taste , sucrose , aqueous solution , polysaccharide , maltitol , sugar , biochemistry , organic chemistry , rheology , materials science , composite material
Enhancement of sweetness in aqueous gum (0.03%, w/v) sweetener systems by added NaCl (0.05%, w/v) was evaluated by a sensory panel. 23 Na NMR spectroscopy was used to determine Na + binding and its relationship to sweetness elicited by glucose, lactose, maltose, sucrose and aspartame. Sweetness intensity differed due to gum (p = 0.0001) and sweetener (p = 0.0001), but was not affected by NaCl (p = 0.0774). Sweetness increased with added NaCl in xanthan, guar and locust bean gum solutions. However, sweetness decreased in k‐carrageenan systems possibly due to endogenous cation (Ca 2+ , K + and Na + ) content, which influences Na + mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.