Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view
2017
Miele, Nicoletta A. | Cabisidan, Erliza K. | Galinanes Plaza, Adriana | Masi, Paolo | Cavella, Silvana | Di Monaco, Rossella | University of Naples Federico II = Università degli studi di Napoli Federico II | Ingénierie, Procédés, Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Center for Food and Hospitality Research ; Institut Paul Bocuse | Department of Agricultural Sciences ; University of Naples Federico II = Università degli studi di Napoli Federico II
International audience
Показать больше [+] Меньше [-]Английский. Background: In the continued fight against the alarming excessive weight gain epidemic, taking sugar out of the sugar-sweetened beverages which have been implicated to be the major single food category source of added sugar in the current human diet, has become more crucial than before. Scope and approach: In this review, the importance of sensory-consumer science and an in-depth understanding of consumer attitude, behavior and preference in relation to sugar reduction in beverages are described. A summary of the latest progress in the application of sweetener use in beverages from a sensory point of view is presented. Key Findings and Conclusions: While combating overweight and obesity through sugar reduction in beverages is not a straightforward process, from a sensory and technological point of view, the degree of sugar reduction with a single or multiple sweetener/s will continue to be primarily governed by the required sweetness profile, which varies depending on the sweetener type and concentration, dispersion matrix, acidity and tasting conditions such as temperature. Furthermore, sensory science and in-depth understanding of consumer attitude, behavior and preference will remain to be crucial factors in the successful development and incorporation of "healthy" products into a person's daily diet.
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