Sweetener Combinations Research Articles

Intake of Artificial Sweeteners through Soft Drinks in the Preschool- and School-Aged Population.

One of the main public health issues that has recently been observed in a greater number of children is being overweight. The cause certainly lies in the decreasing physical activity of children, but mostly in their eating habits. Soft drinks are recognized as the most significant contributor to body overweight due to high sugar content; thus, as a result of numerous campaigns, part of the sugar is replaced by artificial sweeteners (ASs). Despite their advantage due to their low caloric value, WHO recommends that they should not be used to achieve weight control or as prevention for reducing the risk of non-communicable diseases, as there is no evidence of their effectiveness. Apart from beverages, artificial sweetener combinations are also added to a variety of "low fat" and "high protein" food products, which are highly favored especially among the young population. Therefore, it is necessary to take care of the cumulative intake. The conducted study included a survey of 323 parents of children aged 1-14 years, as well as an analysis of the AS content in the products most often consumed by the respondents. The results of the survey show that a large part of children (40%) aged 3-14 often consume soft drinks. Different products (soft drinks, juices/nectars, syrups) were sampled based on the respondents' responses, and an analysis showed that 54% of them contained one or more ASs. In addition, the survey indicated parents' lack of information about the presence of AS in products, as 51% of parents declared that they do not read the declarations of the products they buy. It is necessary to persist in consumer education and changes in dietary preferences and habits, especially among children.

A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.

Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.

54. A micro-granulated combination of sweeteners and phytogenics to secure performance of piglets post-weaning

54. A micro-granulated combination of sweeteners and phytogenics to secure performance of piglets post-weaning

From the Perspective of Computer Engineering: Research on Digestive Diseases based on Bioinformatics and Genetic Genetics

Background: Irritable bowel syndrome needs long-term neuroscience detection after medical engineering modeling, during which time, computer engineering is needed to complete database collection. Research methods: The research team designed this model after constructing the illusion of intervention on different sweeteners and sugars. At the same time, the artificial intelligence neural system combined with data to predict which combination of sweeteners and sugars is likely to cause disease, which combination of sugar and glycogen may lead to irritable bowel syndrome in patients, and elaborate the neural network mechanism from the perspective of calculation. Results: Through experimental data processing and analysis, the research team completed the design of the model and established a complete computer network path. Conclusion: The model can be popularized in Europe, Russia, Belarus, China, Malaysia and other regions. After cooperation with Chifeng University, supported by the Autonomous University of Barcelona in Spain and the National University of Belarus, a more in-depth comparative experiment will be carried out to find a more accurate molecular mechanism.

A comprehensive database of declared high-intensity sweeteners in Brazilian commercial products and updated exposure assessment

Government regulatory actions and public policies to reduce sugar consumption were recently implemented in Brazil. To evaluate their potential impact on the supply of products containing high-intensity sweeteners (HIS) and on dietary exposure to these substances, this study aimed to create a comprehensive database on HIS declared in Brazilian commercial products and estimate their intake through consumption of these products. The occurrence of HIS was evaluated through labeling information of 1869 commercial products available in the Brazilian market, collected between January 2021 and August 2021, and the daily intake was estimated for eight HIS (acesulfame K, advantame, aspartame, cyclamate, steviol glycosides, neotame, saccharin and sucralose) using a deterministic approach by multiplying the maximum permitted levels of HIS in foods and beverages by the consumption data of these products. The consumption data were obtained from the report of Household Budget Survey (POF/IBGE), conducted from 2017 to 2018 through a 24-hour dietary recall applied to 46,164 individuals aged 10 years and over, which included only average data (i.e. average consumption for the general population or subgroups). The most frequent HIS in the investigated products were sucralose (26.8 %; n = 938) and acesulfame K (21.7 %; n = 759), and although the combination of sweeteners is a common practice in the food industry, there was a predominance of only one substance in the investigated products (46.7 %; n = 873). The estimated intake of HIS for average consumers was below the Acceptable Daily Intake (ADI) and does not suggest a toxicological concern. A similar scenario was observed for high consumers, except for cyclamate and steviol glycosides, which corresponded to 144 % and 131 % of their respective ADIs in the general population. To our knowledge, this is the most comprehensive database on HIS in Brazil and the most recent exposure assessment performed nationally.

Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms

Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed.

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

This study was aimed at investigating the impact of different non-caloric and reduced-calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm2; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0–6.0% wt/vol), erythritol (E:0–11.0% wt/vol), rebaudioside A (RA:0–0.038% wt/vol) and polydextrose (P:0%–20% wt/vol) were prepared according to a Box–Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased °Brix while lowered H1; whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S-0.019% wt/vol RA and S7 = 0.019% wt/vol RA-5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full-sucrose sample. This study proposes interesting formulations of sugar-reduced and sugar-substitute blends for being used in sweet confectioneries produced from UV-C preserved orange juice and low-methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full-sucrose options. Practical applications Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better-for-you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a new sweet confectionery produced by gentle means and secondly, the use of sugar substitute blends, combined or not with sucrose, for the development of sweet confectioneries produced from low-methoxyl pectin and orange juice processed by pilot-scale short-wave ultraviolet light (UV-C) a promising emerging technology proposed for the replacement of the traditional thermal treatments, which severely affect fruit juice quality.

Synergic Effects in the Activation of the Sweet Receptor GPCR Heterodimer for Various Sweeteners Predicted Using Molecular Metadynamics Simulations.

The sweet taste is elicited by activation of the TAS1R2/1R3 heterodimer G protein-coupled receptor. This is a therapeutic target for treatment of obesity and metabolic dysfunctions. Sweetener blends provide attractive strategies to lower the sugar level while preserving the attractive taste of food. To understand the synergic effect of various sweetener blend combinations of artificial and natural sweeteners, we carried out our molecular dynamics studies using predicted structures of the TAS1R2/1R3 heterodimer and predicted structures for the sweeteners. We used as a measure of activation the intracellular ionic lock distance between transmembrane helices 3 and 6 of TAS1R3. We find that full synergic combinations [rebaudioside A (Reb-A)/acesulfame K and Reb-A/sucralose] and partial synergic combinations (sucralose/acesulfame K) show significantly more negative changes in the free energy compared to single-ligand cases, while a pair known to be suppressive (saccharin and acesulfame K) shows significantly less changes than for the single-ligand case. This study provides an atomistic understanding of the mechanism for synergy and identifies new combinations of sweeteners to reduce the caloric content for treating diseases.

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw , mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

Searching for optimal low calorie sweetener blends in ternary & quaternary system

This study investigated the presence of sweetness synergism and sensory characteristics of ternary and quaternary low-calorie sweetener blends. The objective was to identify effective combinations showing sweetness synergism as well as sweetness properties similar to those of sucrose. Four types of bulk sweeteners (sucrose, allulose, tagatose, and erythritol) and potent sweeteners (sucralose and 3 rebaudiosides) were the samples of interest, and they were used to formulate 24 ternary and 47 quaternary mixtures. A descriptive analysis was applied to evaluate the sensory characteristics of these combinations. A 10% sucrose solution was included as a control when evaluating the sensory characteristics of all sweetener combination samples. Among the sweetener combinations, mixtures showing sweetness qualities similar to those of the sucrose control and those exhibiting sweetness synergism were identified. The results showed that including a larger number of combined sweeteners as well as a larger proportion of bulk sweeteners in the mixtures increased the likelihood of sweetness synergism and minimal off notes such as bitterness and astringency.

Innovative functional products development as an element for the Russian Federation population health preservation

The agricultural development priorities and the agro-industrial complex for the Russian Federation Food Security Doctrine implementation are considered. It was determined that, among other things, the development of new specialized and functional food products was included in the list of priority areas of fundamental scientific research for 2021-2030. It has been shown that the population of the Russian Federation with low-calorie food products, which are based on domestic agricultural raw materials, meets the interests of the state as a whole: about 12% of the total health care budget in the world is spent on solving the problem of diabetes mellitus, in the Russian Federation - 569 billion rubles a year. The main trends in the development of innovative functional products presented by various researchers are systematized. The authors consider innovative functional products on the example of low-calorie meals from the public health viewpoint. The prospects for the use of sweeteners for the development of low-calorie sweet dishes for the diabetes prevention are assessed. Experimental data on the selection of the optimal combination of sweeteners are presented. Optimal characteristics are possessed by a mixture of aspartame-sodium saccharinate-sucralose in a ratio of 3: 2: 1, which has a synergistic effect of 12%. A complex supplement is proposed, including a mixture of Dolceta sweeteners and apple pectin. Low-calorie mass-market meals have been developed.

Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)

A simple and rapid method was developed for the simultaneous determination of five preservatives, six artificial sweeteners, and nine synthetic dyes in kimchi using ultra-performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) with multiple reaction monitoring (MRM). The chromatographic separation was performed in 5.5 min using an Acquity UPLC BEH C18 column (100 mm × 2.1 mm, 1.7 µm) with a mobile phase composed of 0.002% trifluoroacetic acid and 10 mM aqueous ammonium acetate or 9:1 (v/v) methanol:acetonitrile. Linear calibration curves were obtained with correlation coefficients above 0.98. The limits of quantification ranged between 0.227 and 8.569 ng/mL, while the recovery values in kimchi samples were from 83.1 to 113.5%. Forty kimchi samples were analyzed for the food additives, with sweeteners detected in more than half of these samples. The most commonly detected sweetener was saccharin, and six of the kimchi samples contained a combination of sweeteners; dulcin, sucralose, acesulfame K, preservatives, and synthetic dyes were not detected. Based on these results, the developed method can be used for the rapid quality control of food additives in kimchi.

CARACTERIZACIÓN FISICOQUÍMICA Y NIVEL DE AGRADO DE UNA MERMELADA ARTESANAL A BASE DE MANZANA (Malus pumila cv. Golden Delicious) Y CHAYOTE (Sechium edule).

Objetivo: determinar las características de calidad de una mermelada de chayote con manzana endulzada con tres combinaciones de endulcorantes y tomando como punto de referencia, el nivel de agrado del consumidor.
 Diseño/metodología/aproximación: La primera formulación consistió en 1,050 g de manzana, 630 g de chayote, 400 g de azúcar, con la adición de 500 mL de agua y 10 mL de jugo de limón como conservador natural. La segunda formulación fue preparada con 1,030 g de manzana, 705 g de chayote, 500 mL de agua, 600 g de endulzante a base de estevia comercial al 0.06%, 250 mL de miel de agave y 10 mL jugo de limón. La tercera formulación fue preparada con 1,040 g de manzana, 650 g de chayote, 500 mL de agua, 20 g de estevia natural molida, 500 mL de miel de agave y 10 mL de jugo de limón. Las mermeladas fueron evaluadas por consumidores con base en una escala hedónica.
 Resultados: Las características fisicoquímicas y nutricionales de la mermelada más aceptada fueron: azúcares totales 28.33%, carbohidratos disponibles 28.45%, fibra dietética 1.46%, proteína 0.18%, cenizas 0.18% entre otros. La más agradable para el consumidor fue la mermelada de manzana con chayote endulzada con estevia y miel de agave.
 Limitaciones del estudio/implicaciones: Se recomienda profundizar en el estudio de la vida de anaquel del producto para asegurar el tiempo en que se mantiene su calidad
 Hallazgos/conclusiones: La fabricación de mermelada a base de chayote representa una alternativa viable para la diversificación de productos procesados a base de chayote.

Formulation Development and Optimization of Oral Thin Films of Zolpidem Tartarate

<em>The aim of the present study was to formulate and evaluate oral thin films of zolpidem tartarate. Zolpidem tartarateis used to treat insomnia. It affects chemicals in your brain that may become unbalanced and cause sleep problems (insomnia). Zolpidem tartarate oral thin films were prepared by using solvent casting method. In this method, water soluble polymer is completely dissolved in to form uniform clear viscous solution other ingredients including API are dissolved in a small portion of aqueous solvent by using a high shear processor. This viscous solution is degassed under the vacuum to remove the air bubbles. This bubble free solution is poured into a glass mold and kept in oven at 40 º-50ºC. Oral disintegrating films are prepared using three grades of polymers HPMC E5, GUAR GUM and SODIUM ALGINATE Compatibility of Zolpidem tartarate with polymers was confirmed by FT-IR studies. All the formulations were evaluated for their physical appearance, average weight and thickness, folding endurance, disintegration time, tensile strength, percentage elongation, drug content, content uniformity and in vitro drug dissolution studies. From the result, it was concluded that the fast dissolving films of Zolpidem tartarate can be made by solvent casting technique with enhanced dissolution rate and taste masking by using suitable combination of sweeteners, flavors and citric acid. The final composition optimized was drug to Guar Gum ratio of 1:1, plasticizer concentration of 15% w/w of polymer. The film had acceptable physical properties, assay and uniformity values and in vitro dissolution within 2 minutes.</em>

Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate.

The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship between the microstructure and the highest percentage of Bloom was observed. The samples with 100%Su and 50%S+50%Su presented microstructures with channels through which solids and fat could more easily spread to the surface, increasing the fat and sugar Bloom formation. However, 50%St+50%Su and 75%St+25%Su samples showed a minimum Bloom formation, probably due to its dense microstructure with no void spaces. The differential scanning calorimetry studies demonstrated that the samples containing 100%St and 75%St+25%Su showed the smallest decrease of melting enthalpy with increasing temperature. Besides, non-isothermal crystallization kinetics was studied by applying Avrami model. The sample 75%St+25%Su presented the highest values of activation energy showing the greatest stability in the temperature range studied (7°C-30°C).

The Sweetness Technology of Sugar Substituted Low-Calorie Beverages

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.

Biological fate of low-calorie sweeteners.

With continued efforts to find solutions to rising rates of obesity and diabetes, there is increased interest in the potential health benefits of the use of low- and no-calorie sweeteners (LNCSs). Concerns about safety often deter the use of LNCSs as a tool in helping control caloric intake, even though the safety of LNCS use has been affirmed by regulatory agencies worldwide. In many cases, an understanding of the biological fate of the different LNSCs can help health professionals to address safety concerns. The objectives of this review are to compare the similarities and differences in the chemistry, regulatory status, and biological fate (including absorption, distribution, metabolism, and excretion) of the commonly used LNCSs: acesulfame potassium, aspartame, saccharin, stevia leaf extract (steviol glycoside), and sucralose. Understanding the biological fate of the different LNCSs is helpful in evaluating whether reports of biological effects in animal studies or in humans are indicative of possible safety concerns. Illustrations of the usefulness of this information to address questions about LNCSs include discussion of systemic exposure to LNCSs, the use of sweetener combinations, and the potential for effects of LNCSs on the gut microflora.

Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology

The sweetener combinations played an important role in yoghurt making. In this study, we investigated the effects of rebaudioside A, erythritol, and isomalto-oligosaccharide (IMO) combinations on sensory score, hardness, consistency, viscosity, pH, and water-holding capacity of sugar-free yoghurt. A central composite rotatable design (CCRD) was adopted to obtain data for the correlative statistical models. Through the response surface analysis, the optimum formulation conditions of sweetener combinations were obtained by superimposing sensory properties, texture, pH, and water-holding capacity data, i.e. rebaudioside A 0.2 g/kg, erythritol 18.09 g/kg, and IMO 29.08 g/kg. In this condition, the quality of the yoghurt was acceptable, shown as harmonious taste, reasonable pH, exquisite texture, and high water-holding capacity.

ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS

ABSTRACTFor 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 APLICATIONSThe 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.

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY‐FLAVORED YOGURT

ABSTRACTTo successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry‐flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame‐K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame‐K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry‐flavored yogurt, specially acesulfame‐K and stevia, once they produce more pleasing in this product.PRACTICAL APPLICATIONSThis study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.