Sweetness
As a dimensionless quantity, the sweetness describes the sweetness of a substance relative to household sugar .
Measurement
Measuring the sweetening power of substances is problematic: there are currently no laboratory instruments for measuring it. Usually a 10 percent solution of the sweetener is prepared and an average of the subjective assessments of a number of test persons is formed. The values of the sweetness refer to the usual household sugar (sucrose), which is assigned a sweetness of 1.
It has been found that the relative sweetness of sweeteners increases with increasing concentration of the reference test solution. If different sweeteners are mixed, the sweetening power can increase by 20 to 30 percent through synergy.
For the benefit of a sugar substitute in the food industry, in addition to the sweetening power, other properties are decisive, such as: B.
- whether the substance insulin dependent is
- whether the substance cariogenic is
- whether a substance can cross the blood-brain barrier and be metabolized in the brain, e.g. B. Mannitol
- its physiological calorific value
- the production cost
- Heat sensitivity, e.g. B. Dipeptides break down under the influence of heat and lose their property of being sweet
- any side effects, such as flatulence or a possible disruption of insulin secretion
- Toxicity (level of lethal dose )
Examples
The following table gives an overview of the sweetening power of some sweeteners:
| material | Sweetness | Art | info |
|---|---|---|---|
| Raffinose | 0.2 | Triple sugar | in legumes, indigestible, causes flatulence |
| Lactose | 0.3 | Double sugar | |
| Malt sugar | 0.6 | Double sugar | |
| glucose | 0.5-0.8 | Simple sugars | |
| Table sugar | 1 | Double sugar | Reference value |
| Fructose | 1.0-1.8 | Simple sugars | |
| Cyclamate | 30th | ||
| Aspartame | 180 | Dipeptide - derivatives | heat sensitive |
| Saccharin | 300 | ||
| Stevioside | 300 | ||
| Thio super aspartame | 50,000 | Dipeptide - derivatives | Aspartame derivative |
| Lugdunam | 230,000 | Guanidine carboxylic acid | most potent sweetener known |
See also
Individual evidence
- ↑ Entry on sweeteners. In: Römpp Online . Georg Thieme Verlag, accessed December 8, 2012.
- ↑ Stone, H. & Oliver, S. M. (1969): Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures. In: Journal of Food Science. Vol. 34, pp. 215-222. doi: 10.1111 / j.1365-2621.1969.tb00922.x
- ↑ Hans Günther Hirschberg: Handbook Process Engineering And Plant Construction: Chemistry, Technology And ... Springer DE, 1999, ISBN 3-540-60623-8 , p. 472 ( limited preview in Google Book search).
- ↑ Hans-Dieter Belitz, Werner Grosch and Peter Schieberle: Textbook of food chemistry . Springer, Berlin; 6th, completely revised edition 2008; ISBN 978-3-540-73201-3 ; P. 263.
- ↑ Carbohydrates in Diet - Opinion and recommendations of the Federal Nutrition Commission (EEK) 2009. In: www.blv.admin.ch. P. 99 , accessed on September 21, 2015 .
- ↑ Raji Akintunde Abdullateef, Mohamad Osman: Studies on Effects of Pruning on Vegetative Traits in Stevia rebaudiana Bertoni (Compositae) . In: International Journal of Biology . tape 4 , no. 1 , December 29, 2011, ISSN 1916-968X , p. p146 , doi : 10.5539 / ijb.v4n1p146 ( ccsenet.org [accessed September 21, 2015]).
- ↑ Grosch, Werner., Schieberle, Peter .: Textbook of food chemistry: with 634 tables . 6., completely revised Edition Springer, Berlin 2008, ISBN 978-3-540-73201-3 , pp. 446 .