Sensus investigated the sensory characteristics of stevia in combination with Frutalose oligofructose syrup. The research data showed it is possible to reduce the sucrose level without compromising on taste.
Specifically, Frutalose oligofructose was able to mask the aftertaste of stevia in dairy products such as plain, low-fat, spoonable yogurt and plain drinking yogurt. In fact, it appears possible to significantly improve the taste profile similar to sucrose by reducing sucrose and optimising oligofructose and stevia levels.
Due to the specific experimental set-up, the food industry can make choices between preferred sweetness, required sucrose reduction and desired taste profile.
To arrive at these findings, Sensus developed a computer model to calculate and optimise the taste profile in yogurt. Based on the positive results of the research, Sensus will conduct additional research into the synergistic effects of Frutalose oligofructose in other food applications.
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