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)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - May 1995|
ASJC Scopus subject areas
- Food Science