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Optimising Sweet Taste in Foods
1st Edition - July 17, 2006
Editor: W J Spillane
Language: English
eBook ISBN:9781845691646
9 7 8 - 1 - 8 4 5 6 9 - 1 6 4 - 6
A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer…Read more
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A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.
Investigates what determines consumer perceptions of sweet taste
Looks at improving the use of sweet-tasting compounds
Explores strategies for delivering new natural sweeteners
Those in the food industry who are in charge of improving low-fat and other foods
Part 1 Factors affecting sweet taste perception: Stimulation of taste cells by sweet taste compounds; Genetic differences in sweet taste perception; Children’s liking of sweet tastes and its biological basis; Taste-odour interactions in sweet taste perception; Taste-ingredient interactions modulating sweetness; Measuring consumers’ perceptions of sweet taste. Part 2 Types of sweet tasting compounds: Sucrose; Polyols; Low-calorie sweeteners; Reduced-calorie sweeteners and caloric alternatives. Part 3 Improving sweet tasting compounds and optimising their use in foods: Analysing and predicting properties of sweet-tasting compounds; Discovering new natural sweeteners; Molecular design and the development of new sweeteners; Developing new sweeteners from natural compounds; Improving the taste of sweeteners; Analysing and predicting synergy in sweetener blends; Bulk sweet tasting compounds in food product development; Hydrocolloid-sweetener interactions in food products; Future directions: Using biotechnology to discover new sweeteners, bitter blockers and sweetness potentiators.
No. of pages: 448
Language: English
Edition: 1
Published: July 17, 2006
Imprint: Woodhead Publishing
eBook ISBN: 9781845691646
WS
W J Spillane
Professor William J. Spillane works within the Chemistry Department of the National University of Ireland, Galway. He has published widely on non-nutritive sweeteners such as sulfamates as well as other aspects of sweet taste quality.
Affiliations and expertise
National University of Ireland, Ireland
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