Product Development in Danisco Sugar Division

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
Sample Cane based Beet based Wheat based
A X
B X
C X
D X
Your name Your name Your name Your name
Brown Syrup
Glucose Syrup
Caramel Syrup
Demerara Syrup
2
Sweetness

• Definition of sweetness
• Sweet taste
• Sugar and coffee

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

20C
60C
40C
0C
Temperature
Source Shallenberger RS, Taste Chemistry, 1993
9
Sucrose sweetness also varies with temperature
Sweetness of sucrose
Temperature C
32-38
5-10
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
pH 3,0
pH 2,4
12
Can we taste the difference ?
Comparison of drinks sweetened with Invert,
InvertSucrose and Sucrose
Approx. 10 sweetness in drinks
Sweetness
9
8
7
Sucrose
6
5
SucInv(4060)
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 sweetness1, highest
sweetness9, of 3 flavoured soft drinks
13
Sweetness Profiles of high intensive sweeteners
SUCROSE
Aspartame
Sucralose
Initial sweetness
Initial sweetness
Initial sweetness
Sweet
Initial
Sweet
Initial
Sweet
Initial
aftertaste
bitterness
aftertaste
bitterness
aftertaste
bitterness

Bitter aftertaste
Bitter aftertaste
Bitter aftertaste
Saccharin
Acesulfame K
Cyclamate
Initial sweetness
Initial sweetness
Initial sweetness
Sweet
Initial
Sweet
Initial
Sweet
Initial
aftertaste
bitterness
aftertaste
bitterness
aftertaste
bitterness
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. (810 in
  10ethanol, 710 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 !