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KMID : 1007519940030040205
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Food Science and Biotechnology
1994 Volume.3 No. 4 p.205 ~ p.208
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An Assessment of Synergism in Selected Sweetener Mixtures
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Chung Hai-Jung
J.R. Daniel
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Abstract
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Sweetness synergism was examined with appropriate combinations of sugar alcohols (sorbitol and xylitol) with high intensity sweeteners (acesulfame-k, aspartame, and neohesperidin dihydrochalcone (NHDHC)). Mathematical model was applied to predict the sweetness of the mixtures, and the predicted sweetness responses were compared to the observed ratings of the mixtures. Using trained taste panelists and magnitude estimation, sensory evaluations for the sweeteners were performed in an aqueous model system. Specific levels of each intense sweetener were added to five concentrations of sorbitol and xylitol in a geometrical progression. Sweetness synergism was noted at all concentrations between sorbitol and acesulfame-k, sorbitol and aspartame, and sorbitol and NHDHC, ranging from 24 to 38%. Synergistic effects were observed only at high concentration levels in mixtures of xylitol and acesulfame-k, and xylitol and NHDHC. This result has suggested that there seems to be optimal combinations of mixture.
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