Sensus Creates Naturally Sweetened Yoghurt With Stevia and Oligofructose
17 Sep 2013 --- Research has revealed that Sensus oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened spoonable and drinking yoghurts.
Sensus investigated the sensory characteristics of stevia in combination with Frutalose oligofructose syrup. The research data showed it is possible to reduce the sucrose level without compromising on taste. Specifically, Frutalose oligofructose was able to mask the after-taste of stevia in dairy products like plain low-fat spoonable yoghurt and plain drinking yoghurt. In fact, it appears possible to significantly improve the taste profile similar to sucrose by reducing sucrose and optimizing oligofructose and stevia levels.
Due to the specific experimental setup the food industry can make choices between preferred sweetness, required sucrose reduction and desired taste profile. To arrive at these findings, Sensus developed a computer model to calculate and optimize the taste profile in yoghurt. Based on the positive results of our research Sensus will conduct additional research into the synergistic effects of Frutalose oligofructose in other food applications.
Sensus is a leading supplier of inulin and oligofructose. These natural ingredients are sourced from chicory roots and often used as sugar and fat replacer with positive impact on taste and texture. Its strong synergetic effect with stevia makes oligofructose the soluble dietary fiber of choice for food and beverage industry.
