Über die Süßungsfähigkeit von Saccharin und Cyclamat in Heißgetränken

Abstract

The sweetness potency of sweeteners depends on temperature. At 50 degrees C the 2.4-fold concentration of saccharin and the 1.3-fold of cyclamate respectively is needed to produce the same sweetness (as related to sucrose) as in solutions at 20 degrees C. As well as in water the sweetening power decreases in chinese tea with increasing temperature. Only in case of cyclamate solutions of high sweetness this effect is diminished. In the mathematical description of the relation between stimulus and perception the decrease of the relative sweetness observed can be expressed by a comformable decrease of the concentration coefficient. The effect of temperature on the perception of sweetness can be explained by the Arrhenius' conception. The critical increments are 23 kJ/mol for saccharin and 8 kJ/mol for both cyclamate and fructose.