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Sweeteners are often used in foods to add sweetness, enhance flavour or impart other desirable characteristics. They are usually soluble or dispersible and non-intrinsic sweeteners, in that the sweetening effect of the sweetener is not caused by an altered character of the substrate. They may, however, comprise flavour or aroma components which can alter the character of a food containing them.
The term “flavouring agent” will be used hereinafter to mean a flavour component which is added to a food product in order to provide its flavour. Such flavour components may be flavour fixatives (i.e. stabilisers and/or gelling agents), or natural or synthetic flavours. They may be released from such components on heating, but will usually remain bound to them. “Flavour release” will be used hereinafter to mean the release of a flavour component from its associated stabiliser or gelling agent on heating.
It is known to incorporate non-intrinsic sweeteners into consumable products and products in the process of manufacture. Sweeteners which may be incorporated include thaumatin, guanidine, dextrin, lactose, sucrose esters, lactitol, maltitol, mannitol, leucine, lysine, lysine ethyl ester and salts thereof, and sucralose. Non-intrinsic sweeteners, such as the above, are sometimes collectively referred to as “sweeter on the tongue” non-intrinsic sweeteners, or “TOT sweeteners”.
Such non-intrinsic sweeteners do not alter the flavour of a food or beverage on consumption. They may, however, have an undesirable taste when incorporated into food or beverages. For example, thaumatin has been used in food products as a sweetening agent. Although its sweetening effect is not intrinsic, it has been found that as much as 50% of the oral perception of the sweet taste of thaumatin is associated with its bitter taste, see Brook, H. S. et al., J. Agric. Food Chem., 43, 1866–72, 1995. Sucralose is a TOT sweetener which has a cyclic acetals of acesulfame-k and sucrose, substituted with chlorine, which can be mixed with food products and beverages without impairing their appearance or adversely affecting their flavour. It is soluble in aqueous media and has a 0b46394aab
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