Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Effect of gel texture and sucrose spatial distribution on sweetness perception

“…The length and width of each square layer were 20 mm and the thickness was approximately 2 mm in gels containing 10 g/100 g sucrose, 3 mm in gels containing 0 g/100 g sucrose and 1 mm in gels containing 40 g/100 g sucrose. The layers were prepared on a mass basis to ensure that all samples (combination of four square layers) used in the sensory tests had the same overall sucrose concentration (10 g/100 g) (Mosca et al, 2010).…”

“…In all cases, the magnitude of taste enhancement increases with increasing the tastant concentration gradient. A sucrose reduction up to 20% in gelled products (Mosca et al, 2010) and a salt reduction up to 28% in bread (Noort et al, 2010) can be achieved by this strategy. Therefore, the amounts of tastants in food products can be reduced without affecting the taste and other sensory properties and without the use of additional tastants or taste enhancers.…”

“…An effective sugar and salt reduction strategy based on the manipulation of the spatial distribution of tastants in the food matrix was recently proposed (Holm, Wendin, & Hermansson, 2009;Mosca, van de Velde, Bult, van Boekel, & Stieger, 2010;Noort, Bult, Stieger, & Hamer, 2010). Holm et al (2009) and Mosca et al (2010) showed that sweetness intensity is enhanced in layered gels in which sucrose is heterogeneously distributed in the gel matrix.…”

“…Holm et al (2009) and Mosca et al (2010) showed that sweetness intensity is enhanced in layered gels in which sucrose is heterogeneously distributed in the gel matrix. Similarly, Noort et al (2010) showed that saltiness intensity of bread is enhanced by an inhomogeneous distribution of salt.…”

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

“…Recently, the time-intensity analysis has been widely used in studies to determine the behavior of sweeteners (Birch, Latymer, & Hollaway, 1980;Cavallini & Bolini, 2005;Ketelsen, Keay, & Wiet, 1993;Lee, Barrick, & Welling, 1992;Melo, Bolini, & Efraim, 2007;Mosca, van de Velde, Bult, van Boekel, & Stieger, 2010;Ott, Edwards, & Palmer, 1991;Portmann & Kilcast, 1996;Swartz, 1980;Ujikawa & Bolini, 2004), in studies concerning beveages (François et al, 2006;Larson-Powers & Pangborn, 1978) chewing gum (Duizer, Gullett, & Findlay, 1993;McGowan & Lee, 2006), meat product (Duizer, Bloom, & Findlay, 1996;Ventanas, Puolanne, & Tuorila, 2010), salad dressing (Guinard, Wee, McSunas, & Fritter, 2002), olive oil (Sinesio, Moneta, & Esti, 2005); gelatins (Larson-Powers & Pangborn, 1978;Palazzo & Bolini, 2009) and in the study of dairy products (Carden et al, 1999;Chung et al, 2003;González-Tomás, Bayarri, Taylor, & Costell, 2007;King, Lawler, & Adams, 2000, Pionnier et al, 2004.…”