Combination with HIS
Problems of high-intensity sweeteners
Figure 1. Sweetness characteristics
Low-calorie and no-calorie beverages traditionally contain high-intensity sweetener (e.g., aspartame, Stevia; hereinafter "HIS"). Sucralose was first approved in Canada as a new HIS in 1991. Extensively used in western countries, Acesulfame K was also approved by FDA in 1988 and its HIS choices concerning formulation are expanding. However, the sweetness characteristics of HIS have problems in terms of formulation, such as delayed rise of first taste and lingering aftertaste. Combined use with ERYTHRITOL can make HIS taste better and closer to sucrose. Figure 1 shows sweetness characteristics in accordance with the time-intensity method.
Effects of combined use of ERYTHRITOL with beverages containing aspartame or Acesulfame K
ERYTHRITOL was added to aqueous solution of citric acid that contained aspartame or Acesulfame K for comparison in terms of changes in sweetness characteristics. ERYTHRITOL was shown to improve sweetness. ERYTHRITOL, xylitol, sorbitol and maltitol were added for comparison in terms of changes in sweetness characteristics. Since the addition of these sugar alcohols influences sweetness, the dosage of HIS was adjusted so equivalent sweetness could be ensured. Table 1 shows results of the test. While the addition of any of these sugar alcohols in a small dosage was shown to change its sweetness characteristics, it was concluded that the addition of ERYTHRITOL resulted in the most favorable sweetness characteristics.
Tables 2 and 3 show evaluations of sweetness and flavor observed when ERYTHRITOL was used with cola or lemon-lime soda that contained those HIS's. The use of ERYTHRITOL quickened the rise in sweetness, improved non-lingering properties in aftertaste and facilitated a favorable rise of flavor. Concerning the amount of addition, the existence of an optimal value was suggested. Using HIS is said to possibly compromise rise of flavor. It was suggested that the problem might be addressed with the addition of an appropriate dosage of ERYTHRITOL.
Table 1. Effects of combined use of ERYTHRITOL with aqueous solution of citric acid that contains aspartame or Acesulfame K
| Sugar alcohol | Aspartame | Acesulfame K | Comment | |
|---|---|---|---|---|
| a | - | 525ppm | - | Sweetness rises slowly. Sweetness, metallic taste and bitter taste linger. It lacks smoothness in taste. |
| b | ERYTHRITOL 0.25% | 525ppm | - | Sweetness rises slightly sooner. Aftertaste is slightly metallic, though it is more favorable than a. It tastes smooth. |
| c | ERYTHRITOL 1.00% | 485ppm | - | Sweetness rises satisfactorily soon. It has a non-lingering aftertaste. It tastes waterier than b. |
| d | - | - | 350ppm | Sweetness rises soon, but unpalatable bitterness lingers. It tastes poorly smooth. |
| e | ERYTHRITOL 0.25% | - | 350ppm | Bitterness lingers less. It tastes very smooth. |
| f | ERYTHRITOL 1.00% | - | 310ppm | Bitterness hardly lingers. It has a good-quality sweetness. |
| g | - | 160ppm | 160ppm | It tastes poorly smooth. Roughness, bitterness and sweetness linger. |
| h | ERYTHRITOL 1.00% | 141ppm | 141ppm | It tastes smoother than g and has a non-lingering aftertaste. |
| i | Xylitol 1.00% | 139ppm | 139ppm | Above g and below h in terms of smoothness. It tastes slightly metallic. |
| j | Sorbitol 1.00% | 143ppm | 143ppm | 143 ppm Tastes less metallic than g or i. Bitterer than h. It lacks non-lingering properties in aftertaste. |
| k | ERYTHRITOL 1.00% | 140ppm | 140ppm | Bitterer than h, i or j and has a metallic taste. |
Formulation:
Citric acid 0.14%, sodium citrate 0.01%, sweetener and water
Table 2. Effects of combined use of ERYTHRITOL with cola that contains aspartame or Acesulfame K
| ERYTHRITOL | Aspartame | Acesulfame K | Comment | |
|---|---|---|---|---|
| a | 0% | 525ppm | - | Sweetness rises slowly. Bitterness and roughness linger. |
| b | 0.2% | 505ppm | - | Its sweetness is milder than that of a, with a non-lingering aftertaste. It has a deep cola flavor. It tastes very smooth and favorable. |
| c | 0.5% | 478ppm | - | Sweetness rises sooner than in a. It has sucrose-like sweetness. It is below b in terms of balance, with a slightly bitter aftertaste. |
| d | 1.0% | 458ppm | - | Sweetness rises sooner than in a. It tastes waterier than b, with a metallic aftertaste. |
| e | 0% | 360ppm | 90ppm | Sweetness rises slowly. Sweetness and bitterness linger. |
| f | 0.2% | 342ppm | 86ppm | It is above e in terms of smoothness and cola flavor. Sweetness and bitterness linger much less. |
| g | 0.5% | 326ppm | 82ppm | Sweetness rises sooner than in e. It has sucrose-like sweetness and is rich in cola flavor. It has an excellent and non-lingering aftertaste. |
| h | 1.0% | 316ppm | 79ppm | Sweetness rises sooner than in e. It has sucrose-like sweetness and is slightly waterier than g. |
Formulation:
Cola-flavored AO1161 (Calleva Flavorings Ltd.): 0.17%, BO11G1: 0.17%, phosphoric acid 0.085%, sodium
citrate 0.031%, citric acid 0.018%, sodium benzoate 0.018%, sweetener and soda
Table 3. Effects of combined use of ERYTHRITOL with lemon-lime soda that contains aspartame or Acesulfame K
| ERYTHRITOL | Aspartame | Acesulfame K | Comment | |
|---|---|---|---|---|
| a | 0% | 450ppm | - | Sweetness rises slowly. Sweetness and bitterness linger very long. It lacks fruitiness. |
| b | 0.2% | 435ppm | - | Its sweetness is milder than a, and does not linger. It has a lemony flavor that is fruity and fresh. It tastes richly smooth. |
| c | 0.5% | 425ppm | - | Sweetness rises sooner than in a. It has sucrose-like sweetness. Less refreshing than b and has a slightly bitter aftertaste. It tastes richly smooth. |
| d | 1.0% | 415ppm | - | Sweetness rises sooner than in a. Below b in terms of balance of flavor. It tastes richly smooth. |
| e | 0% | 160ppm | 160ppm | Watery and acidic. Bitterness lingers. |
| f | 0.2% | 150ppm | 150ppm | It has a lemony flavor that is fruitier and fresher than that of e. |
| g | 0.5% | 142ppm | 142ppm | Sweetness rises sooner than in e. It has sucrose-like sweetness and is below f in flavor. Its aftertaste is slightly bitter. |
| h | 1.0% | 140ppm | 140ppm | Sweetness rises sooner than in e. It has sucrose-like sweetness and is more watery than f. It has a strong aftertaste. |
Formulation:
Lemon lime-flavored 5SX-70978 0.085% (made by Synergy Flavors. Ltd)
sodium citrate 0.031%, citric acid 0.310%, sodium benzoate 0.018%, sweetener and soda
Effects of combined use of ERYTHRITOL with beverages that contain Stevia
Tables 4 and 5 show evaluations of combined use of ERYTHRITOL with tea- and coffee-based beverages that contained Stevia. The combined use improved rise of sweetness, non-lingering properties and smoothness of taste and flavor.
Table 4. Effects of combined use of ERYTHRITOL with lemon tea that contains Stevia
| ERYTHRITOL | Stevia | Comment | |
|---|---|---|---|
| a | 0% | 90ppm | Sweetness rises slowly. Sweet and dry aftertaste lingers. It tastes slightly smooth. |
| b | 1% | 60ppm | Sweetness rises soon. It has a non-lingering aftertaste. Also rich in smoothness, sweetness and lemon flavor. |
| c | 3% | 25ppm | Sweetness rises soon. It has a non-lingering aftertaste. Despite richness in lemony flavor, it is weak in tea flavor. |
Formulation:
Black tea extract 0.4% (Haarman & Reimer), tea flavor 0.15% (Synergy Flavors Ltd.), sweetener and water
Table 5. Effects of combined use of ERYTHRITOL with coffee that contains Stevia
| ERYTHRITOL | Stevia | Comment | |
|---|---|---|---|
| a | 0% | 90ppm | Sweetness rises slowly. Bitter and dry aftertaste lingers. It tastes slightly smooth and very watery. |
| b | 1% | 63ppm | Sweetness rises slightly sooner and is milder. Its aftertaste is somewhat dry. It tastes very smooth and milky. |
| c | 3% | 20ppm | Sweetness rises soon. It has a non-lingering aftertaste. It tastes smooth, warm and creamy. |
Formulation:
Coffee powder 0.80%, coffee-flavored 5AX-71772 (made by Synergy Flavors Ltd.) 0.10%, fat-free milk 3.7%,
sweetener, water and five-minute sterilization at 90°.
Use of ERYTHRITOL in beverages
These findings led to a conclusion that ERYTHRITOL enhanced sweetness characteristics of HIS and improved the taste of beverages without causing their calories to increase. It was shown that the optimal dose of ERYTHRITOL for the combined use differs among the types of beverage, flavors and the HIS with which to combine ERYTHRITOL. Besides HIS, addition of sugar and fructose can improve taste to an even higher level and also contribute to the reduction of caloric intake. Combining sugar, fructose and HIS with ERYTHRITOL can achieve a sweetener system characterized by low cost, low calories and good taste. These types of beverages and food are already available on the market and are extensively used as a good solution to today's trend toward low calories.
