The Sweetness Technology of Sugar Substituted Low-Calorie Beverages

Abstract

A perturbing increase in the number of diabetics and obese people in all age groups of the population has raised concern in the scientific and industrial community to develop low calorie or no added sugar beverages. Nowadays such sugar-free beverages are gaining popularity because of their inherent thirst quenching properties and fewer calories. Production of such beverages has been possible with the replacement of sugar and incorporation of artificial sweeteners which are low/free in calorie content. The sweetness technology for low-calorie beverages has attained strong commercial success with the safe use of non-nutritive sweeteners that deliver good taste quality. However, some considerations for their efficient use include their solubility and stability in beverage systems along with cost effectiveness. The assessment of non-nutritive sweeteners shows that high-potency artificial non-caloric, include synthetic sweeteners, i.e. aspartame, acesulfame-K, Cyclamate, Neotame, Saccharin and Sucralose whereas natural ones embrace Stevia and Monk Fruit extract. Each one has limitations for taste quality if used singly, i.e., short maximal sweetness response, “off” tastes or/and fast/slow-onset of sweet tastes. However, if used in combination their sweetness intensity increases and taste profile matches the sucrose. The beverage taste profile varies depending upon the type and combination of sweeteners. Optimum blend ratios harmonize the taste profile of specific flavor of beverage and are best determined by sensory testing various blends.