Slide 1www.danisco.com
Exploratory Competition – RESULT
Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat !
Fill in the form :
Sample Cane based
Beet based
Wheat based
A X
B X
C X
D X
Your name :
Brown Syrup
Glucose Syrup
Caramel Syrup
Demerara Syrup
Slide 2www.danisco.com
Sweetness
• Definition of sweetness
• Sweet taste
• Sugar and coffee
Lars Bo Jørgensen, Product Development Manager, Sugar Division
Slide 3www.danisco.com
Sweetness
Sucrose Sweet Centers
Slide 4www.danisco.com
Definition of relative sweetness
• Relative sweetness : – How sweet a product/sweetener is relative to sucrose.– Sweetness of sucrose set to 1
• Pure sucrose is the reference• No "objective" measurement of sweetness available• Sweetness measured in taste panel evaluations• Tasting is influenced by
– temperature – concentration– pH– other ingredients– colour– sensitivity of the individual– mood & focus of the individual.
Slide 5www.danisco.com
Parameters in Sweetening System Specification
1
3
5
7
9Sweetness
After sweet
Acidity
Berry flavour
Odd taste
Total perception
Time
Sweetness
Fructose
SucroseGlucose
• Sweetness and flavour profiles for individual compounds/ recipes
• Time-Intensity profiles, lingering effects
• Sweetener synergy
- Sucrose / fructose/ glucose
- Natural-Artificial/HIS
• Sweetness enhancement
• Flavour masking
Slide 6www.danisco.com
Source: Shallenberger RS, Taste Chemistry, 1993
Tid
Sødme
Fruktose
SakkaroseGlukose
Time / intensity profiles
Slide 7www.danisco.com
SUCROSEInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
Sweetness profiling
Slide 8www.danisco.com
Source: Shallenberger RS, Taste Chemistry, 1993
Temperature
Relative sweetness
1.5
1.0
0.5
20°C 60°C40°C0°C
Relative sweetness of fructose
Slide 9www.danisco.com
Sucrose sweetness also varies with temperature
Sweetness of sucrose
Temperature °C32-385-10 40-60
Ref.: Shimutzu 1959, Paulus & Reich 1980
Slide 10www.danisco.com
Sucrose sweetness – threshold and saturation
SATURATIONT
HR
ES
HO
LDSweetness
Sucrose
Slide 11www.danisco.com
Sucrose "is" Glucose and Fructose
The rate of inversion of sucrose in soft drinks
0
20
40
60
80
100
0 50 100 150 200Storage days
Sucr
ose
% o
f sta
rt v
alue
The rate of inversion of sucrose in soft drinks
0
20
40
60
80
100
0 50 100 150 200Storage days
Sucr
ose
% o
f sta
rt v
alue
pH 3,0
pH 2,4
Sucrose Glucose Fructose
Sucrose will invert at low pH or/and high temperature
Slide 12www.danisco.com
Can we taste the difference ?
Forced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks
Sweetness
123456789
Raspberry Wildstrawberry
Fruit soda Raspberry Wildstrawberry
Fruit soda
Fresh Fresh Fresh 4 month 4 month 4 month
Sucrose
Suc:Inv(40:60)
Invert
Approx. 10% sweetness in drinks
Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose
Slide 13www.danisco.com
SaccharinInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
SUCROSEInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
Acesulfame KInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
CyclamateInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
AspartameInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
SucraloseInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
Sweetness Profiles of high intensive sweeteners
Slide 14www.danisco.com
Sucralose Sweetness Intensity
Slide 15www.danisco.com
Sweetness Synergy
Slide 16www.danisco.com
SWEET
SOUR
SALT
BITTER
Balancing the basic tastes
Slide 17www.danisco.com
Sweetness enhancement
• Low concentration of salt (NaCl) enhance sweetness, high concentration of NaCl depresses sweetness.
• Sucrose taste intensity is enhanced by xylitol, fructose and glucose.
• Sweetener synergy• Sucrose-aspartame 11%• Sucrose-acesulfameK 14%• Sucrose-cyclamate 15%• Sucrose-saccharin 19%• Ammonium glycyrrizinate (Magnasweet)
• Caramel compounds enhance sweetness• Maltol 5-75 ppm enhances sucrose sweetness 15%• Furaneol 12 ppm enhances sucrose sweetness 9%
• Ethanol enhances sucrose sweetness. (8=10% in 10%ethanol, 7=10% in 20% ethanol)
Slide 18www.danisco.com
Science – about sugar in coffee
Slide 19www.danisco.com
0
2
4
6
8
10
12
2 4 6 8 10 12
Sugar concentration
Per
ceiv
ed s
wee
tnes
s
Hot water
100%
40%
10%
Coffee concentration
Perceived sweetness of sugar in coffee
Ref.: Galvino et al, Chemical Senses, 1990
Slide 20www.danisco.com
Sugar balances the bitter notes of the coffee
Ref.: Galvino et al, Chemical Senses, 1990
0
5
10
15
20
25
0 20 40 60 80 100Coffee concentration
Per
ceiv
ed c
offe
e ta
ste
Black coffee
12 gram
6 gram3 gram
sugar /100 ml
Slide 21www.danisco.com
Competition for National Teams
• 4 samples of natural sugars dissolved in pure water
• All 4 samples have different sweetness levels (7-12% sweetness)
• Rank the sweetness !
Rank the level of sweetness