Are there studies of sweeteners using mixture design?

Introduction

Research on sweeteners often explores the optimization of blends to achieve desired taste profiles while reducing the negative effects of individual sweeteners. Mixture design methodology is a statistical approach used to optimize the proportions of different components in a blend, and it has been applied to the study of sweeteners to enhance their effectiveness and consumer acceptance.

Key Insights

Optimization of Sweetener Blends:
- Utilizing mixture design, researchers optimized sweetener blends of coconut sugar, agave, and stevia for both aqueous solutions and gluten-free granola bars. The study found significant differences in taste profiles and consumer preferences, with an optimal blend identified as 89.9% coconut sugar, 6.1% agave, and 4% stevia.
Effect of Repeated Exposure:
- Studies on binary and ternary mixtures of sweeteners showed that blends of two or three different sweeteners exhibited less reduction in sweetness intensity over repeated sips compared to single sweeteners. Ternary combinations were slightly more effective than binary ones in maintaining sweetness intensity.

Conclusion

Research indicates that mixture design is a valuable tool for optimizing sweetener blends, enhancing both taste profiles and consumer acceptance. Blending multiple sweeteners not only helps in achieving desired sweetness but also reduces the decline in sweetness intensity over repeated exposure. This approach can be effectively used in product development to create more appealing and consistent sweetener formulations.

Are there studies of sweeteners using mixture design?

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Sweetener blend optimization by using mixture design methodology and the electronic tongue.

Using mixture design methodology and the electronic tongue, an optimal sweetener combination of 89.9% coconut sugar, 6.1% agave, and 4% stevia was found for granola bars.

Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners.

Blends of two or three different sweeteners can reduce the decline in sweetness intensity experienced over repeated exposure to a sweet stimulus, with ternary combinations being slightly more effective than binary combinations.

Investigation of synergism in binary mixtures of sweeteners

Synergism exists in binary mixtures of 14 sweeteners, with the highest degree found in mixtures containing two or more sweeteners with similar chemical structures.

Synergism among ternary mixtures of fourteen sweeteners.

Most ternary mixtures of 14 sweeteners exhibit some degree of synergism in sweet taste, with the highest sweetness intensity rating being alitame-neohesperidin dihydrochalcone-rebaudioside-A.

Mixture design and multivariate analysis in mixture research.

Mixture design in multidimensional isobolographic studies can effectively identify interactions between mutagens in a mixture, saving experiments and reducing the risk of false interaction terms.

I-Optimal Design of Mixture Experiments

I-optimal designs for mixture experiments minimize average variance of prediction, making them more appropriate than D-optimal designs for predicting responses.

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Mixture designs are useful tools in Food Science and Technology for studying the effects of ingredients and components, but their use is limited to a few products and requires increased application scope.

Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures

Relative sweetness of sugars and sugar mixtures increases with concentration, and optimal mixture combinations exist, with synergistic effects up to 20%.

Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology.

The saccharin: cyclamate combination (0.755:0.245) is the most acceptable combination for creating low-calorie dessert mixes, with a 37% caloric reduction compared to sucrose-sweetened pudding and a texture equivalent to commercial products.

Design and Analysis of Mixture Experiments

This course focuses on practical aspects of selecting appropriate mixture designs, developing mixture models, and analyzing mixture data in various scientific fields.

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