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

7. Sweetness profiling

8. Source: Shallenberger RS, Taste Chemistry, 1993
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. Ref.: Shimutzu 1959, Paulus & Reich 1980
Sucrose sweetness also varies with temperature
Sweetness of sucrose
5-10
32-38
40-60
Temperature °C
Ref.: Shimutzu 1959, Paulus & Reich 1980

10. Sucrose sweetness – threshold and saturation

11. Sucrose "is" Glucose and Fructose
Sucrose will invert at low pH or/and high temperature
pH 3,0
pH 2,4

12. Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose
Can we taste the difference ?
Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose
Approx. 10% sweetness in drinks
Sweetness 9 8 7 6
Sucrose 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 !