A perfect non-calorie alternative to sugar or high fructose corn syrup does not yet exist. For example, some substitutes leave a sweet taste in the mouth and do not replicate the texture of sugar, leading to consumer dissatisfaction.
However, in a recent study published in a journal, Journal of Agricultural and Food Chemistry suggest that the combination and incorporation of nutritious mineral salts can enhance the similarity of non-caloric sweeteners to natural sugar. According to taste testers, this approach improved the taste of zero- or low-calorie drinks.
Sugar substitutes are often used in sodas, baked goods, and frozen desserts to appeal to people seeking low-calorie or low-sugar snacks. However, many natural or synthetic non-caloric sweeteners, such as stevia and aspartame, have delayed sweetness, meaning their sweetness lasts long after the food or drink is consumed.
These substances usually don’t have the same mouthfeel as real sugar. Previously, Grant DuBois and colleagues observed that for rebaudioside A, a stevia compound, sodium chloride and potassium chloride can promote sweetness onset and eliminate sweetness persistence.
They hypothesized that the salt compresses the mucus hydrogel that coats the taste buds, allowing rebaudioside A molecules to pass through faster and leave faster. However, high concentrations were required to achieve the desired effect, which led to off-flavors. So the researchers wanted to test other mineral salts with commercially available non-caloric sweeteners to see if the products being used could make an improvement.
In initial testing with a trained sensory panel, researchers observed that calcium chloride, magnesium chloride, and potassium chloride each independently reduced the perceived intensity of rebaudioside A after 2 minutes. However, reducing the strength by more than 30% still required large amounts of mineral salts, causing an unpleasant salty and bitter taste. Then, mixing the three taste-modifying salts had a synergistic effect, allowing the researchers to use less of each salt to achieve the same effect. Blending potassium, magnesium, and calcium salts reduced residual sweetness by up to 79% and significantly increased the sugary mouthfeel of 10 non-calorie alternatives.
Some panelists still reported a slight salty taste in some sugar replacement formulations containing all-chloride mineral salt blends. So the research team tested reduced chloride versions of his two commercially available zero-calorie colas, solving the problem of subtle salty off-flavors and significantly improving the taste of the drinks. Additionally, when researchers added the salt blend to commercially available citrus soft drinks made with reduced-calorie orange juice and high-fructose corn syrup, both drinks tasted like sugar. Researchers say they have found a promising solution to recreate the taste of real sugar in low- and zero-calorie drinks.
References: “Reproducing the taste of sugar by formulating non-caloric sweeteners using mineral salt taste modifier compositions” Grant DuBois, Rafael San Miguel, Robert Hastings, Pnita Chutasmit, Areerat Trelokedsakul, June 7, 2023. Journal of Agricultural and Food Chemistry.
DOI: 10.1021/acs.jafc.3c01144
The author is an employee of Almendra Americas, LLC and Almendra Thai, Ltd. and acknowledges funding from Almendra Thai, Ltd.
The authors have a US patent on this technology.