Scientists have discovered that a mixture of mineral salts can significantly enhance the taste of noncaloric sweeteners, making them more closely resemble the flavor and texture of natural sugar. The combination of potassium, magnesium, and calcium salts has been shown to diminish the prolonged sweetness by as much as 79%, while improving the tactile sensation in the mouth across 10 different noncaloric substitutes. This paves the way for beverages with low or zero calories to taste strikingly similar to those containing sugar.
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Although there are no perfect noncaloric alternatives to sugar and high fructose corn syrup available currently, many existing options suffer from lingering sweetness and a lack of sugar-like texture, leading to consumer dissatisfaction.
However, a recent paper published in the Journal of Agricultural and Food Chemistry indicates that integrating a variety of nutritionally beneficial mineral salts into the formulation could elevate the resemblance of noncaloric sweeteners to natural sugar. Taste tests affirm that this methodology substantially enhances the flavor of low- or zero-calorie beverages.
Noncaloric sweeteners are frequently incorporated into products such as sodas, baked items, and frozen desserts to cater to those seeking fewer calories or reduced sugar content. Yet, a number of natural and synthetic options like stevia and aspartame exhibit a delayed and prolonged sweetness that lingers long after consumption.
Earlier research by Grant DuBois and associates noted that the salts sodium chloride and potassium chloride could hasten the onset and reduce the duration of sweetness for one compound found in stevia, known as rebaudioside A. They theorized that these salts impact the mucus hydrogel that coats taste buds, facilitating quicker entry and exit of rebaudioside A molecules. However, high concentrations resulted in undesirable flavors, prompting further investigation into alternative mineral salts for commercially available noncaloric sweeteners.
In preliminary trials involving a skilled sensory panel, calcium chloride, magnesium chloride, and potassium chloride each individually attenuated the intensity of rebaudioside A after two minutes. However, the drawback was that large amounts of mineral salt were needed to achieve a reduction greater than 30%, introducing unwanted salty or bitter notes. A subsequent blend of these three taste-modifying salts proved to be synergistic, enabling the use of lower quantities to achieve the same outcome. This combination reduced the enduring sweetness by up to 79% and substantially improved the mouthfeel of 10 noncaloric alternatives.
Some participants noted minor saltiness in a few of the tested formulations containing exclusively chloride-based mineral salts. Therefore, the researchers experimented with reduced-chloride versions in two commercially available zero-calorie colas, successfully eliminating the subtle salty aftertaste and dramatically enhancing their flavor. Further, the mineral salt blends were added to a low-calorie orange juice and a commercial citrus-flavored beverage made with high fructose corn syrup, achieving a closer resemblance to sugary beverages. The researchers believe that their findings present a viable approach to replicating the flavor profile of real sugar in low- and zero-calorie drinks.
Reference: “Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions” by Grant DuBois, Rafael San Miguel, Robert Hastings, Pnita Chutasmit, and Areerat Trelokedsakul, published on June 7, 2023, in the Journal of Agricultural and Food Chemistry. DOI: 10.1021/acs.jafc.3c01144
The research team is affiliated with Almendra Americas, LLC and Almendra Thailand, Ltd., and the study was funded by Almendra Thailand, Ltd. A U.S. patent on this technology is held by the authors.
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Frequently Asked Questions (FAQs) about Noncaloric Sweeteners
What is the main finding of the research?
The research reveals that a combination of mineral salts, including potassium, magnesium, and calcium salts, can significantly improve the taste of noncaloric sweeteners, making them closely resemble natural sugar. This blend reduces the lingering sweetness by up to 79% and enhances the mouthfeel of various noncaloric alternatives.
Why is replicating the taste of sugar in noncaloric sweeteners important?
Replicating the taste of sugar is crucial because it allows for the creation of low- and zero-calorie beverages and food products that closely mimic the flavor and texture of their sugary counterparts. This can cater to consumers looking to reduce their sugar intake without sacrificing taste.
What issues do existing noncaloric sweeteners face?
Many existing noncaloric sweeteners have a delayed sweetness that lingers in the mouth and fail to replicate the texture of real sugar. This can lead to consumer dissatisfaction, as the experience doesn’t match their expectations.
How did the researchers address these issues?
The researchers explored the use of various mineral salts to enhance noncaloric sweeteners. Initially, they observed that individual salts could reduce the sweetness intensity of a specific compound found in stevia. Later, they discovered that combining potassium, magnesium, and calcium salts had a synergistic effect, significantly reducing lingering sweetness and improving mouthfeel.
Can this technology be applied to various types of beverages and foods?
Yes, the study suggests that this technology can be applied to a range of products, including beverages like colas and citrus-flavored drinks, as well as low-calorie orange juice. It holds promise for enhancing the taste of various food and drink items that use noncaloric sweeteners.
Are there any drawbacks to using mineral salts in this manner?
While the use of mineral salts can enhance the taste of noncaloric sweeteners, excessive amounts of salts can introduce unwanted salty or bitter flavors. However, the study shows that a careful combination of these salts can mitigate these drawbacks and achieve the desired taste improvement.
What is the potential impact of this research on the food and beverage industry?
This research has the potential to revolutionize the production of low- and zero-calorie food and beverages, making them more appealing to consumers who seek healthier alternatives without sacrificing taste. It could lead to the development of products that closely mimic the flavor of sugar, thereby addressing the demand for healthier options in the market.
More about Noncaloric Sweeteners
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Journal of Agricultural and Food Chemistry: The source of the published research paper discussing the enhancement of noncaloric sweeteners with mineral salts.
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Almendra Americas, LLC: The affiliation of the authors and the organization that funded the study.
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U.S. Patent Information: For more details on the U.S. patent held by the authors regarding this technology.
4 comments
wow! This new study bout sugar replacemnts is a game changer. taste like real sugr, so cool!
mineral salts makin sweeteners bettr, gr8 news for food industry.
sweeteners with less cals, thts wut I need. no more sugar cravings, yay!
they got a US patent on this, im impressd, future of food, maybe?