Slide 1 www.danisco.com 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 : Sample Cane based Beet based Wheat based A X B X C X D X Your name : Brown Syrup Glucose Syrup Caramel Syrup Demerara Syrup
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Slide 1 Exploratory Competition – RESULT Of the four syrup samples A-D presented in this box, please identify which are made from either.
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Slide 1www.danisco.com
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 :
Sample Cane based
Beet based
Wheat based
A X
B X
C X
D X
Your name :
Brown Syrup
Glucose Syrup
Caramel Syrup
Demerara Syrup
Slide 2www.danisco.com
Sweetness
• Definition of sweetness
• Sweet taste
• Sugar and coffee
Lars Bo Jørgensen, Product Development Manager, Sugar Division
Slide 3www.danisco.com
Sweetness
Sucrose Sweet Centers
Slide 4www.danisco.com
Definition of relative sweetness
• Relative sweetness : – How sweet a product/sweetener is relative to sucrose.– Sweetness of sucrose set to 1
• Pure sucrose is the reference• No "objective" measurement of sweetness available• Sweetness measured in taste panel evaluations• Tasting is influenced by
– temperature – concentration– pH– other ingredients– colour– sensitivity of the individual– mood & focus of the individual.
Slide 5www.danisco.com
Parameters in Sweetening System Specification
1
3
5
7
9Sweetness
After sweet
Acidity
Berry flavour
Odd taste
Total perception
Time
Sweetness
Fructose
SucroseGlucose
• Sweetness and flavour profiles for individual compounds/ recipes
• Time-Intensity profiles, lingering effects
• Sweetener synergy
- Sucrose / fructose/ glucose
- Natural-Artificial/HIS
• Sweetness enhancement
• Flavour masking
Slide 6www.danisco.com
Source: Shallenberger RS, Taste Chemistry, 1993
Tid
Sødme
Fruktose
SakkaroseGlukose
Time / intensity profiles
Slide 7www.danisco.com
SUCROSEInitial sweetness
Sweet aftertaste
Bitter aftertaste
Initial bitterness
Sweetness profiling
Slide 8www.danisco.com
Source: Shallenberger RS, Taste Chemistry, 1993
Temperature
Relative sweetness
1.5
1.0
0.5
20°C 60°C40°C0°C
Relative sweetness of fructose
Slide 9www.danisco.com
Sucrose sweetness also varies with temperature
Sweetness of sucrose
Temperature °C32-385-10 40-60
Ref.: Shimutzu 1959, Paulus & Reich 1980
Slide 10www.danisco.com
Sucrose sweetness – threshold and saturation
SATURATIONT
HR
ES
HO
LDSweetness
Sucrose
Slide 11www.danisco.com
Sucrose "is" Glucose and Fructose
The rate of inversion of sucrose in soft drinks
0
20
40
60
80
100
0 50 100 150 200Storage days
Sucr
ose
% o
f sta
rt v
alue
The rate of inversion of sucrose in soft drinks
0
20
40
60
80
100
0 50 100 150 200Storage days
Sucr
ose
% o
f sta
rt v
alue
pH 3,0
pH 2,4
Sucrose Glucose Fructose
Sucrose will invert at low pH or/and high temperature