Nutrinova Highlight Ace-K Potential in Yogurt
The panel was asked to rate various aspects of sweetness and taste such as initial sweetness onset, sweetness build and whether they could detect the taste of artificial sweeteners, as well as aftertaste, bitterness, thickness and strawberry flavor.
07/08/07 Specialty ingredients supplier Nutrinova has announced the results of their new research on the impact of its high intensity sweetener Sunett (Acesulfame K) in strawberry flavored yogurt. The trials, conducted for Nutrinova by the independent research body, Lintech RSSL, show that sweetener blends can be used to totally or partially replace sugar and therefore reduce calorie levels while maintaining flavor.
A specially trained taste panel of ten tasters assessed a commercially available low-fat plain yogurt with a 15% strawberry fruit preparation. The yogurts were divided into three groups and sweetened with either: 1) sweeteners and sweetener blends but no added sugar, 2) a blend of sweetener(s) and carbohydrates, or 3) sweetener(s) and sugar.
The panel was asked to rate various aspects of sweetness and taste such as initial sweetness onset, sweetness build and whether they could detect the taste of artificial sweeteners, as well as aftertaste, bitterness, thickness and strawberry flavor. With regard to the “no sugar” option, tasters found that a 50/50 blend of Sunett and sucralose yielded a sugar-like taste in most aspects. This combination also offers interesting manufacturing benefits such as excellent stability, resistance to pasteurization and prolonged shelf life. A 30/70 blend of Sunett and aspartame also yielded a very similar taste profile to sugar, but aspartame can have a negative impact on stability. Finally, the panel found a three-way blend of Sunett/aspartame/sucralose resulted in the best taste profile for “no sugar added” yogurt, similar to that of sugar, while the reduced level of aspartame promoted stability. Small amounts of carbohydrates however offered further improvement to Sunett/aspartame or Sunett/sucralose blends with regard to thickness, mouth coating and sweet aftertaste. Furthermore, the partial sugar replacement tests revealed a significant sweetening cost reduction for a sucrose/Sunett/aspartame blend compared to the full sugar option, while offering a sugar-like taste. The complete findings of the study will be published soon.
The results confirmed much of what Nutrinova has established through its long experience in the beverage sector in particular: selecting precisely the right sweetener blend enables manufacturers to create great tasting products that replicate the taste of their full-sugared counterparts, but with a fraction of the calories. As sweeteners are lower in cost than sugar, partial or total replacement can also yield up to 60% cost savings.
Sunett (Acesulfame K) is finding increasing applications in new yogurt product launches globally. Sunett offers manufacturers the opportunity to develop low-calorie formulations which deliver sugar-like, synergistic sweetness and meet consumers' high expectations in terms of taste. With 90% of consumers saying they prefer low or reduced calorie yogurt, yet citing poor taste as the main deterrent when it comes to purchase , the results will be highly interesting to yogurt manufacturers wanting to secure a share of the market.
