Ideal calorie-free alternatives to sugar and high fructose corn syrup do not yet exist. For example, the fact that some substitute options leave a sweet taste in the mouth for a long time and do not repeat the texture of sugar causes dissatisfaction in the consumers.
However, a recently published study Journal of Agricultural and Food Chemistry, He suggests that incorporating combinations of nutritionally valuable mineral salts can increase the similarity of no-calorie sweeteners to natural sugar. According to tasters, this approach improved the taste of zero- or low-calorie drinks.
Sugar substitutes are often used in sodas, baked goods, and frozen desserts to appeal to people who want fewer calorie or sugary treats. However, many natural or synthetic no-calorie sweeteners, such as stevia and aspartame, have a delayed sweetness that persists long after food or beverage is consumed.
These substances also often do not taste like real sugar. Grant DuBois and colleagues had previously observed that sodium chloride and potassium chloride for rebaudioside A, a stevia compound, can accelerate the onset of sweetness and eliminate its persistence.
They hypothesized that the salts constricted the mucus hydrogel lining the taste buds, allowing rebaudioside A molecules to pass through and exit faster. However, high concentrations were needed to achieve the desired effect, resulting in unpleasant tastes. Therefore, the researchers wanted to test other mineral salts in commercially available no-calorie sweeteners to see if they could improve the products in which they were used.
In initial trials with a trained touch panel, the researchers observed that calcium chloride, magnesium chloride, and potassium chloride each individually reduced the perceived intensity of rebaudioside A after two minutes. However, a large amount of mineral salt was required to reduce the density by more than 30%, resulting in an unpleasant feeling of saltiness or bitterness. Mixing the three salts, which then changed the taste, created a synergistic effect, allowing the team to use smaller amounts of each for the same effect. A blend of potassium, magnesium, and calcium salts reduced the lasting sweetness of the 10 calorie-free alternatives by up to 79% and significantly increased the sugar-in-the-mouth sensation.
Some panelists reported mild salinity in various sugar substitutes containing purely chlorinated mineral salt mixtures. So the team tested versions with reduced chloride content in two zero-calorie commercial rounds, solving the problem of weak salty taste and significantly improving the taste of the drinks. They also added salt blends to low-calorie orange juice and commercial citrus-flavored soft drinks made with high-fructose corn syrup, making both drinks taste more like sugar. Researchers say they have a promising solution for reproducing the taste of real sugar in low-calorie, zero-calorie beverages. Source
Source: Port Altele
