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C. R. MITCHELL, Research & Development, Creative Research Management, Inc., 2029 E. Harding Way, Stockton, CA 95205 and R. J. Ray, Sales & Marketing, Creative Research Management, Inc., 2029 E. Harding Way, Stockton, CA 95205. Current product development trends are leaning heavily towards the development of low carbohydrate products. Critical to this development, is the use of artificial or high intensity sweeteners as a replacement for nutritive carbohydrate sweeteners. Stability and taste of artificial sweeteners have always posed problems in food products containing these sweeteners. Acelsulfame K (AsK), Aspartame (Asp), Neotame, and Sucralose, all have a distinct aftertaste ranging from metallic in the case of AsK to an annoying lingering sweetness evident in Sucralose. Stability of these high intensity sweeteners is hindered by heat or pH. Asp is not heat stable and under storage condition this high intensity sweetness degrades in less than 3 months. Sucralose, while significantly more heat and storage stable than Asp and Neotame, is significantly altered in beverage systems of < pH 3.5. A Natural flavor, SucrasmaskTM, has been used in quantities of three to fifteen times the amount of the high intensity sweetener to successfully stabilize the sweetener under adverse heat and pH conditions. Additionally, this novel natural flavor diminishes the aftertaste in the case of Aspartame and Neotame, or completely dissipates the lingering aftertaste in the case of Sucralose. This novel natural flavor is a clear liquid and easily used in production. The product is made from U.S. CFR and EU compliant ingredients, and is certified Kosher. SucramaskTM has a very subtle sucrose-like flavor with pleasant acidity. Triangle taste panels of processed, packaged and stored beverage samples of varying pH made with either Aspartame, Neotame, or Sucralose, with and without SucramaskTM, indicate that these high intensity sweeteners when supplemented with the addition of SucramaskTM, are preferred over the same samples made without SucramaskTM. Results of these tests will be further elucidated and product formulations that benefited the most from the use of this novel natural flavor will be discussed.
Session 1, NEW PRODUCTS & TECHNOLOGIES: Innovations in healthy ingredients
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