101-6 |
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M. G. LINDLEY, LinTech, Lord Zuckerman Research Centre, Whiteknights Campus, Pepper Ln., Reading, RG6 6LA, United Kingdom The taste and flavor of foods and drinks are two critical determinants of product acceptability. As more consumers accept there are links between diet and health (even though most have an incomplete understanding of the details) the food industry responds by developing increasing numbers of products that may be categorized as 'nutritionally modified'. Such products are marketed in a variety of ways, many of which focus on reductions in traditional carbohydrate sweeteners such as sucrose and glucose. Frequently, however, these radical alterations to product composition resulting from removal of ingredients that were central to creating the original version effect major qualitative changes in sensory delivery. Thus, the commercial drive to develop and market such 'nutritionally modified' foods frequently has resulted in products that failed to meet sensory expectations, often then leading to limited consumer acceptability and market failure. Now, however, formulation techniques have been developed that seek to overcome taste and flavor deficiencies resulting from the preparation of alternatively sweetened foods. By reference to a selection of case studies, some novel experimental approaches to meeting consumer taste and flavor expectations will be discussed. These will include the use of sweetener blends, synergy (among carbohydrate alternative sweeteners and between carbohydrate and non-carbohydrate alternative sweeteners)/modulation of sweetener taste and intensity/cost considerations. Also discussed will be the potential to incorporate bulking agents and the consequent impact on viscosity, texture and mouthfeel.
Session 101, Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
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