Are there studies of sweeteners using mixture design?

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Studies of Sweeteners Using Mixture Design

Sweetener Blend Optimization Using Mixture Design Methodology

Introduction to Sweetener Blends

The use of multiple sweeteners in food products has been explored as an effective strategy to replace sucrose while maintaining desirable taste profiles. This approach leverages the unique properties of different sweeteners to create blends that can mimic the sweetness and mouthfeel of sucrose.

Augmented Simplex-Centroid Mixture Design

One study applied the augmented simplex-centroid mixture design to optimize sweetener blends using coconut sugar, agave, and stevia. The blends were evaluated in both aqueous solutions and gluten-free granola bars by a trained panel and consumers. Significant differences were observed between the sweetener mixtures, with consumer preferences leaning towards coconut sugar mixtures. The study utilized contour plots and desirability function analysis to identify an optimal blend for granola bars, consisting of 89.9% coconut sugar, 6.1% agave, and 4% stevia.

Electronic Tongue Analysis

The taste profiles of the sweetener solutions were also analyzed using an electronic tongue, which showed high correlation with the intensity ratings from both consumers and trained panelists (R² ≥ 0.79). This indicates that electronic tongue analysis can be a reliable tool in the development of new sweetener blends.

Formulation and Evaluation of Low-Calorie Dessert Mixes

Mixture Experimental Design for Dessert Mixes

Another study focused on the formulation of a low-calorie dessert mix using a mixture experimental design. This design modeled the acceptability of the dessert mix sweetened with single, binary, and tertiary combinations of saccharin, cyclamate, and stevioside. The dessert mix achieved a 37% caloric reduction compared to a sucrose-sweetened pudding, with texture comparable to commercial products when carrageenan was added.

Optimal Sweetener Combinations

The study identified the most acceptable combination of sweeteners as saccharin and cyclamate in a ratio of 0.755:0.245. However, it also noted that other combinations could be used to create an acceptable product, depending on ingredient costs.

Synergism in Binary Mixtures of Sweeteners

Evaluation of Synergistic Effects

A third study investigated the synergistic effects in binary mixtures of 14 different sweeteners, including sugars, polyhydric alcohols, diterpenoid glycosides, dipeptide derivatives, sulfamates, proteins, N-sulfonyl amides, and dihydrochalcones. The study used ANOVA to determine whether the sweetness intensity ratings of each binary mixture were equal to, greater than, or less than the nominal sweetness (additivity) or the average sweetness of the two pure components (synergism or suppression).

Findings on Synergism

The results indicated varying degrees of synergism among the different sweetener combinations, suggesting that certain binary mixtures can enhance sweetness more effectively than others. This insight is valuable for developing sweetener blends that maximize sweetness while potentially reducing the total amount of sweetener needed.

Conclusion

The use of mixture design methodologies in sweetener research has proven effective in optimizing sweetener blends for various food products. Studies have shown that these designs can help identify optimal combinations of sweeteners that meet consumer preferences and reduce caloric content while maintaining desirable taste and texture profiles. The integration of tools like the electronic tongue further enhances the reliability of these findings, paving the way for innovative and health-conscious sweetener solutions in the food industry.