Organoleptic Properties of a New Sweetening Agent Formulation Based on Aspartame and Xylitol

1980

Dumas P, Sauvageot F.

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In order to find a new sweetner, different products such as xylitol, aspartame, saccharin, lactose and sucrose are tested by a panel of trained subjects. To determine sweetness intensity, we use the multiple paired comparison technique: each judge tested 9 pairs of samples, in each pair one sample is a sucrose solution at a fixed concentration (20 g/l or 60 g/l) and the other solution is made with a sweetner at a variable concentration, but near the reference.

The results are in accordance with the data in the literature. The taste quality is determined with solutions or powders. Experiments are performed with either 10 solutions to identify or 2 unknown powders at the same granulometry.

In each case sucrose is compared to a sweetner. The statistical analysis shows that xylitol, levulose and the aspartame-xylitol mixture (25.10(-3) g; 1 g) is tasted identical with sucrose.

Studies about stability of the mixture are carried out in sealed ampoules with products at pH between 3 and 7 and temperatures between +4 and +120 degrees C. The results show that the aspartame-xylitol mixture with sweetness intensity equal to 5.0 is a good synthetic sweetner to substitute sucrose.