Sensus Eyes Synergetic Effect Between Oligofructose and Stevia
23 Jan 2014 --- 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 products. 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 yogurt and plain drinking yogurt. 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. Proof of principle experiments in food and beverage applications outside the dairy segment have been done with good tasting performance.
A similar model approach for those products will be done in collaboration with our customers. 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.
