Enhanced Sweetness in Sweetener‐NaCI‐Gum Systems

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

Research output: Contribution to journalArticlepeer-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 languageEnglish (US)
Pages (from-to)523-527
Number of pages5
JournalJournal of food science
Volume60
Issue number3
DOIs
StatePublished - May 1995

Keywords

  • NaCl
  • aspartame
  • gums
  • sugars
  • sweetness

ASJC Scopus subject areas

  • Food Science

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