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Optimising sweet taste in foods
Woodhead Publishing Ltd, July 2006, Pages: 448
Consumer acceptance or rejection of a food can often be due to its taste. Sweet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and with today’s interest in diet and health, calorific sweeteners are often replaced with non-nutritive alternatives. Producing a high quality food product using alternatives to sugar, though, is not straightforward as non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar.
With contributions by distinguished authors, this new book reviews factors affecting sweet taste perception, the types of sweet-tasting compound and their use in food products.
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