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KMID : 1007520030120020151
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.151 ~ p.156
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Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
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Kim, Yonghoon
Lee, Jihoon/Kim, Hyunjung/Choi, Seung Jun/Shin, Weon-Sun/Moon, Tae Wha
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Abstract
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To obtain basic information on mixture of polyol and high-ntensity sweetener, taste quality and physicochemical properties of some sweetener blends were examined. The sweeteners used were classified into three groups; monosaccharide polyols: disaccharide polyols plus fructooligo-saccharide, and high-intensity sweeteners according to the sweetness intensity relative to sucrose. Sweetener blends manifested a significant difference in the time to reach maximal intensity depending upon the group; No difference in the duration of sweetness was observed among the groups. Mixture of Palatinit with aspartame, xylitol or sorbitol exhibited good sweetness characteristics when examined by quantitative descriptive analysis. Monosaccharide polyols showed a larger decrease in water activity compared with disaccharide polyols as the concentration increased. A sweetener blend with sorbitol or xylitol exhibited a larger decreased in water activity than the other blends. Thermal stabilities of sweetener blends except fructooligosaccharide-aspartame mixture were little affected by the coexisting constituent sweetener. Hygroscopic data of sweetener blends showed that the final moisture content and the time required to reach it were almost equal to the arithmetical mean values of constituent sweeteners.
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