スクラロースの味覚特性と他の高甘味度甘味料との比較

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Sucralose, a new high-intensity sweetener, has a molecular formula of C_<12>H_<19>O_8Cl_3 and superior stability under heating and storing conditions. In order to clarify its sweetness intensity, palatability and properties, a comparison test was conducted between a simple sucralose solution and a sucralose formulation in canned coffee, fried Kamaboko (fish paste cake), noodle dip sauce, canned Shiruko (sweet red-bean soup), a carbonated drink and anon-juice jelly. The sweetness intensity and palatability were also studied by another comparisontest using aspartame, sodium saccharide and stevia. The sweetness threshold value of sucralose is 0.0006±0.00014% while that of sucrose is 0.61±0.0492%. The sweetness intensity of sucralose compared to sucrose at the sweetness threshold was approximately 1,000 times. The sucrose-equivalent concentration was found to be expressed by the following formula. y=108,24x^<0.6789> y: sucrose concentration (%) x: sucralose concentration (%) The sucralose sweetness intensity depended on the kind foods. A higher sweetness intensity was observed in low pH foods or foods with a high salt content (see Figure 3). The sweetness profile in solution was evaluated as mild, with less bitterness and aftertaste than other high-intensity sweeteners (see Figure 1). When formulated in foods, it was indicated that sucralose has a similar sweetness profile to sucrose (see Figure 5), creates a better palatability in foods than other high-intensity sweeteners (see Table 4) and adds a highly palatable sweetness to a wide range of foods.
日本食品化学学会の論文
1996-03-29

スクラロースの味覚特性と他の高甘味度甘味料との比較

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