1932

Abstract

For a new sweetness technology to realize strong commercial success, it must be safe, exhibit good taste quality, be sufficiently soluble and stable in food and beverage systems, and be cost effective and patentable. Assessments of the commercial promise of eight synthetic and eight natural non-caloric sweeteners are made relevant to these metrics. High-potency (HP) non-caloric sweeteners, both synthetic and natural, are generally limited in taste quality by () low maximal sweetness response, () “off” tastes, () slow-onset sweet tastes that linger, and () sweet tastes that adapt or desensitize the gustatory system. Formulation approaches to address these limitations are discussed. Enhancement of the normal sucrose sensory response by action of a sweetener receptor positive allosteric modulator (PAM) has been achieved with very significant calorie reduction and with retention of the taste quality of sucrose. Research on PAM discovery over the past decade is summarized.

Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-022811-101236
2012-04-10
2024-03-28
Loading full text...

Full text loading...

/content/journals/10.1146/annurev-food-022811-101236
Loading
/content/journals/10.1146/annurev-food-022811-101236
Loading

Data & Media loading...

  • Article Type: Review Article
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error