Presentation on theme: "Exploratory Competition – RESULT"— Presentation transcript:
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 basedBeet basedWheat basedAXBCDYour name :Brown SyrupGlucose SyrupCaramel SyrupDemerara Syrup
2 Sweetness Definition of sweetness Sweet taste Sugar and coffee Lars Bo Jørgensen, Product Development Manager, Sugar Division
4 Definition of relative sweetness How sweet a product/sweetener is relative to sucrose.Sweetness of sucrose set to 1Pure sucrose is the referenceNo "objective" measurement of sweetness availableSweetness measured in taste panel evaluationsTasting is influenced bytemperatureconcentrationpHother ingredientscoloursensitivity of the individualmood & focus of the individual.
5 Parameters in Sweetening System Specification Sweetness and flavour profiles for individual compounds/ recipesTime-Intensity profiles, lingering effectsSweetener synergySucrose / fructose/ glucoseNatural-Artificial/HISSweetness enhancementFlavour masking
11 Sucrose "is" Glucose and Fructose Sucrose will invert at low pH or/and high temperaturepH 3,0pH 2,4
12 Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose Can we taste the difference ?Comparison of drinks sweetened with Invert, Invert+Sucrose and SucroseApprox. 10% sweetness in drinksSweetness9876Sucrose5Suc:Inv(40:60)4Invert321RaspberryWildFruit sodaRaspberryWildFruit sodastrawberrystrawberryFreshFreshFresh4 month4 month4 monthForced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks