1 / 21

Exploratory Competition – RESULT

Exploratory Competition – RESULT. Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat ! Fill in the form :. Brown Syrup. Glucose Syrup. Caramel Syrup. Demerara Syrup. Definition of sweetness Sweet taste

christopher-anania
Télécharger la présentation

Exploratory Competition – RESULT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Exploratory Competition – RESULT Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat ! Fill in the form : Brown Syrup Glucose Syrup Caramel Syrup Demerara Syrup

  2. Definition of sweetness Sweet taste Sugar and coffee Sweetness Lars Bo Jørgensen, Product Development Manager, Sugar Division

  3. Sweetness Sucrose Sweet Centers

  4. Definition of relative sweetness • Relative sweetness : • How sweet a product/sweetener is relative to sucrose. • Sweetness of sucrose set to 1 • Pure sucrose is the reference • No "objective" measurement of sweetness available • Sweetness measured in taste panel evaluations • Tasting is influenced by • temperature • concentration • pH • other ingredients • colour • sensitivity of the individual • mood & focus of the individual.

  5. Parameters in Sweetening System Specification • Sweetness and flavour profiles for individual compounds/ recipes • Time-Intensity profiles, lingering effects • Sweetener synergy • Sucrose / fructose/ glucose • Natural-Artificial/HIS • Sweetness enhancement • Flavour masking

  6. Time / intensity profiles Sødme Fruktose Sakkarose Glukose Tid Source: Shallenberger RS, Taste Chemistry, 1993

  7. Sweetness profiling

  8. Relative sweetness of fructose Relative 1.5 sweetness 1.0 0.5 0°C 20°C 40°C 60°C Temperature Source: Shallenberger RS, Taste Chemistry, 1993

  9. Sucrose sweetness also varies with temperature Sweetness of sucrose Temperature °C 5-10 32-38 40-60 Ref.: Shimutzu 1959, Paulus & Reich 1980

  10. Sucrose sweetness – threshold and saturation Sweetness SATURATION THRESHOLD Sucrose

  11. Sucrose "is" Glucose and Fructose Sucrose will invert at low pH or/and high temperature pH3,0 pH 2,4

  12. Can we taste the difference ? Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose Approx. 10% sweetness in drinks Sweetness 9 8 7 Sucrose 6 5 Suc:Inv(40:60) 4 Invert 3 2 1 Raspberry Wild Fruit soda Raspberry Wild Fruit soda strawberry strawberry Fresh Fresh Fresh 4 month 4 month 4 month Forced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks

  13. Sweetness Profiles of high intensive sweeteners SUCROSE Aspartame Sucralose Initial sweetness Initial sweetness Initial sweetness Initial Sweet Initial Sweet Initial Sweet bitterness aftertaste bitterness aftertaste bitterness aftertaste Bitter aftertaste Bitter aftertaste Bitter aftertaste Acesulfame K Cyclamate Saccharin Initial sweetness Initial sweetness Initial sweetness Initial Sweet Initial Sweet Initial Sweet bitterness aftertaste bitterness aftertaste bitterness aftertaste Bitter aftertaste Bitter aftertaste Bitter aftertaste

  14. Sucralose Sweetness Intensity

  15. Sweetness Synergy

  16. Balancing the basic tastes SWEET SOUR SALT BITTER

  17. Sweetness enhancement • Low concentration of salt (NaCl) enhance sweetness, high concentration of NaCl depresses sweetness. • Sucrose taste intensity is enhanced by xylitol, fructose and glucose. • Sweetener synergy • Sucrose-aspartame 11% • Sucrose-acesulfameK 14% • Sucrose-cyclamate 15% • Sucrose-saccharin 19% • Ammonium glycyrrizinate (Magnasweet) • Caramel compounds enhance sweetness • Maltol 5-75 ppm enhances sucrose sweetness 15% • Furaneol 12 ppm enhances sucrose sweetness 9% • Ethanol enhances sucrose sweetness. (8=10% in 10%ethanol, 7=10% in 20% ethanol)

  18. Science – about sugar in coffee

  19. Perceived sweetness of sugar in coffee Ref.: Galvino et al, Chemical Senses, 1990

  20. Sugar balances the bitter notes of the coffee Ref.: Galvino et al, Chemical Senses, 1990

  21. Competition for National Teams Rank the level of sweetness • 4 samples of natural sugars dissolved in pure water • All 4 samples have different sweetness levels (7-12% sweetness) • Rank the sweetness !

More Related