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Slide 1 www.danisco.com Exploratory Competition – RESULT Of the four syrup samples A-D presented in this box, please identify which are made from either.

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Presentation on theme: "Slide 1 www.danisco.com Exploratory Competition – RESULT Of the four syrup samples A-D presented in this box, please identify which are made from either."— Presentation transcript:

1 Slide 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 : SampleCane based Beet based Wheat based AX BX CX DX Your name : Brown Syrup Glucose Syrup Caramel Syrup Demerara Syrup

2 Slide 2 Sweetness Definition of sweetness Sweet taste Sugar and coffee Lars Bo Jørgensen, Product Development Manager, Sugar Division

3 Slide 3 Sweetness Sucrose Sweet Centers

4 Slide 4 Definition of relative sweetness 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 Slide 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 Slide 6 Source: Shallenberger RS, Taste Chemistry, 1993 Tid Sødme Fruktose Sakkarose Glukose Time / intensity profiles

7 Slide 7 Sweetness profiling

8 Slide 8 Source: Shallenberger RS, Taste Chemistry, 1993 Temperature Relative sweetness °C60°C40°C0°C Relative sweetness of fructose

9 Slide 9 Sucrose sweetness also varies with temperature Sweetness of sucrose Temperature °C Ref.: Shimutzu 1959, Paulus & Reich 1980

10 Slide 10 Sucrose sweetness – threshold and saturation SATURATION THRESHOLD Sweetness Sucrose

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

12 Slide 12 Can we taste the difference ? Forced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks Sweetness RaspberryWild strawberry Fruit sodaRaspberryWild strawberry Fruit soda Fresh 4 month Sucrose Suc:Inv(40:60) Invert Approx. 10% sweetness in drinks Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose

13 Slide 13 Saccharin Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness SUCROSE Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness Acesulfame K Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness Cyclamate Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness Aspartame Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness Sucralose Initial sweetness Sweet aftertaste Bitter aftertaste Initial bitterness Sweetness Profiles of high intensive sweeteners

14 Slide 14 Sucralose Sweetness Intensity

15 Slide 15 Sweetness Synergy

16 Slide 16 SWEET SOUR SALT BITTER Balancing the basic tastes

17 Slide 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 Slide 18 Science – about sugar in coffee

19 Slide 19 Perceived sweetness of sugar in coffee Ref.: Galvino et al, Chemical Senses, 1990

20 Slide 20 Sugar balances the bitter notes of the coffee Ref.: Galvino et al, Chemical Senses, 1990

21 Slide 21 Competition for National Teams 4 samples of natural sugars dissolved in pure water All 4 samples have different sweetness levels (7-12% sweetness) Rank the sweetness ! Rank the level of sweetness


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