Analysis of Various Sweeteners in Petit Suisse Cheese: Determination of the Ideal and Equivalent Sweetness

Abstract

For a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of the sweetener to be used and its equivalent sweetness to sucrose. In this study, we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners. A total of four formulations were evaluated: sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1). First, the sweetness was determined using the ideal scale. Next, we determined the equivalent sweetness compared to sucrose (considered to be ideal in terms of sweetness) for each sweetener studied and evaluated its sweetness through the magnitude estimation method. The concentration of sucrose considered ideal in strawberry petit suisse was 17%. To promote a sweetness equivalent to the ideal (17% sucrose) sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1) sweeteners should be added to processed cheese at concentrations of 0.065%, 0.066%, 0.108% and 0.349%, respectively. PRACTICAL APLICATIONS The purpose of this work is to study the use of sweeteners, including thaumatin in petit suisse. The study of sweeteners in this product is important because currently consumers yearn for more healthy products and the fact of not having many studies related to this product. Therefore, this work supports the development of a new product, with more consumer desires and contributing to the competitiveness of the market.

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

“…Further research exploring higher concentrations is necessary. In this sense, it is important to stress that although thaumatin has been claimed to be 2000 to 5000 sweeter than sucrose (Glória, 2003), more recent research has shown that its sweetness potency is about 500 times lower than that of sucralose (Cadena & Bolini, 2012;De Souza et al, 2011).…”

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

“…The procedures followed in each stage was based on the work of Souza et al (2011). To reach the equivalent saltiness for the various salt replacements relative to the salt taste of sodium chloride in butter, sensory evaluations were conducted at various stages.…”

“…The panellists selected were trained to use magnitude scales according to Souza et al (2011). The panellists selected were trained to use magnitude scales according to Souza et al (2011).…”

“…According to Souza et al (2011) to obtain this information the most common method, widely used for sweeteners, is the estimation of the magnitude and a graphic representation of standardised results through the Law of Stevens, or the 'Power Function' (Stone & Oliver, 1969;Moskowitz, 1970). According to Souza et al (2011) to obtain this information the most common method, widely used for sweeteners, is the estimation of the magnitude and a graphic representation of standardised results through the Law of Stevens, or the 'Power Function' (Stone & Oliver, 1969;Moskowitz, 1970).…”

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

“…To successfully substitute sucrose for sweeteners in food formulations, preliminary studies must be carried out to determine the concentrations of sweeteners to be used and its equivalent sweetness as compared to sucrose (Souza et al, 2011). For that, the magnitude estimation method is used among others methodologies (Cardoso & Bolini, 2007).…”