Optimising sweet taste in foods

Hardback  448 pages  ISBN 1845690087      £145.00

• looks at improving the use of sweet-tasting compounds
• explores strategies for delivering new natural sweeteners

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 2 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 will be a standard reference for the food industry in improving low-fat and other foods.

Contents

PART 1 FACTORS AFFECTING SWEET TASTE PERCEPTION

• Stimulation of taste cells by sweet taste compounds M Naim, The Hebrew University of Jerusalem, Israel, L Huang, A L Spielmanm, Monell Chemical Senses Center, USA, M E Shaul and A Aliluiko, The Hebrew University of Jerusalem, Israel - Introduction - Peripheral organization of taste - The sweet taste receptor(s) - Downstream signaling components - Putative cellular mechanism(s) for the signal termination of sweet taste - Future trends - Acknowledgments - References
• Genetic differences in sweet taste perception V B Duffy, J E Hayes and M E Dinehart, University of Connecticut, USA - Introduction - PTC/PROP Tasting - Sweetness: Relation to PROP, Fungiform Papillae Density, T2R38 - Relating Genetic Taste Markers with Dietary Sweet Behaviors - Sweet Liking: Relation to PROP, Fungiform Papillae Density, T2R38 - Variation in Other Bitter Markers - SAC Gene: Human homolog and hedonic response to sweeteners - Acknowledgments - References
• Children's liking of sweet tastes and its biological basis M Y Pepino and J A Mennella , Monell Chemical Senses Center, USA - Introduction - Ontogeny of sweet taste preferences: from fetal life to adolescence - Role of experiential factors on sweet taste preferences - Physiological properties of sweet tastes - Conclusions - References
• Taste-odour interactions in sweet taste perception D Valentin, C Chrea and D H Nguyen, CSEG, France - Introduction - Overview of the literature - Factors affecting taste-odour interactions - Mechanisms of taste-odour interactions - Implications for food product development - Future trends - Sources of further information and advice - References
• Taste-ingredient interactions modulating sweetness M Lindley, Lindley Consulting, UK - Introduction - Interactions between sweeteners and bitter compounds - Interactions between sweeteners and acids - Interactions of sweet and salty compounds - Interactions of sweet compounds with other sweet compounds - Future trends - References
• Measuring consumers'perceptions of sweet taste S Issanchou and S Nicklaus, INRA, France - Introduction - Methods to determine consumers' perception of sweet taste - Overview of consumers' perception of sweetness - Future trends - Sources of further information - References

PART 2 TYPES OF SWEET TASTING COMPOUNDS

• Sucrose J M Cooper, British Sugar plc, UK - Introduction - Sugar manufacture - Sugar products - Properties of sugar - Sugar functionality in food products - Future trends - Sources of further information - Acknowledgements - References
• Polyols M E Embuscado, McCormick and Company Inc, USA - Introduction - Types of polyols, chemical structures and their manufacture - Physicochemical and functional properties - Physiological properties - Advantages and disadvantages of using polyols - Applications - Mixed sweetener potential of polyols - Regulatory status - Future trends - Sources of further information - References
• Low-calorie sweeteners S E Kemp, Kemps Research Solutions Ltd., UK - Introduction - Low-calorie sweeteners - Health-related developments in low-calorie sweeteners - Market-related developments in low-calorie sweeteners - Implications for food product design - Future trends - Sources of further information and advice - Acknowledgements - References
• Reduced-calorie sweeteners and caloric alternatives G-W von Rymon Lipinski, Consultant, Germany - Introduction - Reduced-calorie sweeteners - Alternative caloric sweeteners - Established caloric alternatives - Future trends - Sources of further information and advice - References

PART 3 IMPROVING SWEET TASTING COMPOUNDS AND OPTIMISING THEIR USE IN FOODS

• Analysing and predicting properties of sweet-tasting compounds D E Walters, Rosalind Franklin University of Medicine and Science, USA - Introduction - QSAR models - Pharmacophore models - Receptor models - Future trends - Sources of further information and advice - References
• Discovering new natural sweeteners A D Kinghorn, Ohio State University and N-C Kim, Lovelace Respiratory Research Institute, USA - Introduction - Commercially used natural sweeteners - Approaches to natural sweetener discovery - Improvement of sweet taste - Future trends - Sources of further information - References
• Molecular design and the development of new sweeteners J Polanski, University of Silesia, Poland - Introduction - The historical development of sweetness consumption - Commercial alternative sweetener discoveries - Molecular design € novel approaches novel chances - Screening and visualising new sweeteners candidates - Molecular design in commercial sweetener development - From discovery to commercial products - Future trends - Sources of further information and advice - References
• Developing new sweeteners from natural compounds A Bassoli, DISMA, University of Milan, Italy - Introduction - Importance of developing new sweeteners from natural compounds - Methods of designing new sweeteners from natural compounds - Synthesising new sweeteners from natural compounds - Future trends - References
• Improving the taste of sweeteners D E Walters, Rosalind Franklin University of Medicine and Science, USA - Introduction - Blending sweeteners to provide synergy - Blending sweeteners to improve taste profile - Blending sweeteners to improve temporal profile - Using additives to improve taste quality of sweeteners - Future trends - Sources of further information and advice - Reference list.
• Analysing and predicting synergy in sweetener blends P Laffort, Centre des Sciences du Goût, France - Introduction - Sweet taste measurements - Response of a mixture vs - responses to its components: the perceptive models - Response of a mixture vs - concentrations of its components: the ? (Gamma) family models - Other interaction models - Future trends - Acknowledgments - References
• Bulk sweet tasting compounds in food product development M Lindley, Lindley Consulting, UK - Introduction - Characteristics of bulk sweeteners - Sensory properties - Physical functionalities - Bulk sweeteners - Conclusions - Sources of further information and advice - References
• Hydrocolloid-sweetener interactions in food products D Cook, University of Nottingham. UK - Introduction - Hydrocolloid-sweetener interactions - Mechanisms of hydrocolloid-sweetener interactions - Implications for food product development - Future trends - Sources of further information and advice - Bibliography
• Future directions: using biotechnology to discover new sweeteners, bitter blockers and sweetness potentiators R McGregor Linguagen Corp., USA - Introduction - Understanding taste at the molecular level enables discovery of novel sweeteners - The use of bitter blockers to improve sweet taste - Future trends - Sources of further information and advice - References