Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems

L. BARISAS; T. R. ROSElT; Y. GAO; S. J. SCHMIDT; B. P. KLEIN

doi:10.1111/j.1365-2621.1995.tb09818.x

Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems

L. BARISAS, T. R. ROSElT, Y. GAO, S. J. SCHMIDT, B. P. KLEIN

Research output: Contribution to journal › Article › peer-review

Abstract

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. ²³Na 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 (Ca²⁺, K⁺ and Na⁺) content, which influences Na⁺ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.

Original language	English (US)
Pages (from-to)	523-527
Number of pages	5
Journal	Journal of food science
Volume	60
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1995.tb09818.x
State	Published - May 1995

Keywords

NaCl
aspartame
gums
sugars
sweetness

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1995.tb09818.x

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title = "Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems",

abstract = "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. 23Na 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 (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.",

keywords = "NaCl, aspartame, gums, sugars, sweetness",

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year = "1995",

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AU - BARISAS, L.

AU - ROSElT, T. R.

AU - GAO, Y.

AU - SCHMIDT, S. J.

AU - KLEIN, B. P.

PY - 1995/5

Y1 - 1995/5

N2 - 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. 23Na 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 (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.

AB - 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. 23Na 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 (Ca2+, K+ and Na+) content, which influences Na+ mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.

KW - NaCl

KW - aspartame

KW - gums

KW - sugars

KW - sweetness

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Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems

Abstract

Keywords

ASJC Scopus subject areas

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