Chemistry Reference
In-Depth Information
Figure 8.6
United Kingdom: Nevella low-calorie sweetener with probiotics, less than 1 calorie per tablet.
(Courtesy of Innova Market Insights for FoodIngredientsFirst.com, June 2010;
http://www.nevella
thatneohesperidineDCwithstoodheattreatmentrangingfrom70°Cto100°Cwithoutsigniicant
degradation(Montijano,Tomás-Barberan,andBorrego1997).
Itiswellknownthatthickeningagentscanmodifythelavorreleaseindairyproducts(Dubois,
Lubbers,andVoilley1995).Inanearlystudy,anegativecorrelationbetweenpectinconcentrationand
aromareleasewasreportedbyPangbornandSzczesniak(1974).Decourcelleetal.(2004)madefruit
preparationsbyincorporatingthickeners(starch,pectin,locustbeangum,andguar)andsweeteners
(fructose,fructooligosaccharide,aspartame,andacesulfameK),whichwerethenintroducedinfat-
freestirredyogurt.Thereleaseoflavorwasreducedinthepresenceofpectinandstarchandtended
toincreaseinthepresenceoflocustbeangum.Thecombinationofsweeteningagentsandguardid
not affect the aroma release mechanism in yogurt. The same authors concluded that, under shear
conditions,thecompositionoffruitpreparationswasmoreeffectiveonthereleaseofaromathanthe
rheological properties of yogurt. The incorporation of aspartame at a level of 200 ppm along with
starchasastabilizeratalevelof500ppmimprovedtheperceivedsweetnessandoverallqualityof
skimmedmilkyogurt(FarooqandHaque1992).Theinteractionbetweensweetenersandstabilizers
isalsoimportantinicerecrystallizationinicecream.Miller-LivneyandHartel(1997)investigatedthe
roleofinteractionsofvarioussweeteners(20-and42-DEcornsyrupsolids,sucrose,andHFCS)and
stabilizers(gelatin,locustbeangum,xanthangum,andcarrageenan).Overall,carrageenanandlocust
beangumwerefoundtobethemosteffectiveinretardingicegrowthinicecream.
Largenumbersofsweetenersareavailablefortheproductionofmilkandmilk-derivedprod-
ucts. Artiicial (or no-calorie) sweeteners have proved to be suitable alternatives to sucrose and
othernutritivesweeteners,astheyhavelittle,ifany,adverseeffectonthequalityofdairyproducts.
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