Blends of Mineral Salts Make Noncaloric Sweeteners Taste More Like Sugar, Study Finds
Researchers have discovered that combinations of mineral salts can greatly enhance the taste of noncaloric sweeteners, making them more closely resemble real sugar. The study, published in the Journal of Agricultural and Food Chemistry, found that a blend of potassium, magnesium, and calcium salts significantly reduced the lingering sweetness of noncaloric alternatives by up to 79%. Additionally, it improved the mouthfeel of these substitutes, allowing low- and zero-calorie beverages to taste more like their sugary counterparts.
Perfect replacements for sugar and high fructose corn syrup that have zero calories are yet to be developed. Some current substitute options leave a lasting sweet taste in the mouth and cannot replicate the texture of sugar, leading to dissatisfaction among consumers. However, this new study suggests that incorporating combinations of nutritionally valuable mineral salts can help bridge the gap between noncaloric sweeteners and natural sugar. According to taste testers, this approach greatly improved the taste of drinks with low or zero calories.
Sugar substitutes are commonly utilized in sodas, baked goods, and frozen desserts to cater to individuals seeking lower-calorie or low-sugar treats. However, many natural or synthetic noncaloric sweeteners, such as stevia and aspartame, have a delayed sweetness that lingers long after consumption.
These sweeteners also lack the same mouthfeel as real sugar. Previous research by Grant DuBois and colleagues revealed that sodium chloride and potassium chloride could accelerate the onset of sweetness and eliminate its persistence for one stevia compound. The researchers hypothesized that the salts compress the mucus hydrogel covering taste buds, allowing the sweet-tasting molecules to pass through more quickly. However, high concentrations of these salts were necessary to achieve the desired effects, leading to unpleasant off-tastes. Therefore, the researchers aimed to test other mineral salts on commercially available noncaloric sweeteners to improve the products they are used in.
The initial tests conducted with a trained sensory panel found that calcium chloride, magnesium chloride, and potassium chloride independently reduced the perceived intensity of a specific stevia compound. However, high amounts of mineral salt were required to lower the intensity by more than 30%, resulting in unpleasant saltiness or bitterness. Mixing the three taste-modifying salts together had a synergistic effect, enabling the researchers to use lower amounts of each salt for the same outcome. The blend of potassium, magnesium, and calcium salts successfully reduced the lingering sweetness by up to 79% and significantly improved the sugar-like mouthfeel of 10 noncaloric alternatives.
Some panelists still reported slight saltiness in certain sugar substitute formulations with the all-chloride mineral salt blends. Consequently, the research team tested reduced-chloride versions in two commercial zero-calorie colas, successfully eliminating the faint salty off-taste issue and greatly enhancing the taste of the beverages. Additionally, they added the salt blends to a reduced-calorie orange juice and a citrus-flavored soft drink made with high fructose corn syrup, effectively making both beverages taste more sugary. The researchers believe they have found a promising solution for replicating the taste of real sugar in low- and zero-calorie beverages.
The study, titled “Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions,” was conducted by Grant DuBois, Rafael San Miguel, Robert Hastings, Pnita Chutasmit, and Areerat Trelokedsakul. The authors are employees of Almendra Americas, LLC and Almendra Thailand, Ltd., with funding provided by Almendra Thailand, Ltd. This technology is also protected by a U.S. patent.