阿斯巴甜
甜蜜
三元运算
化学
三氯蔗糖
乳糖
食品科学
赤藓糖醇
加糖
色谱法
糖
程序设计语言
计算机科学
作者
Christine Kersch-Counet,Renske Asma,Anne-Marie Wassink,Eric D. Schoen,Renske Dekkers,Carina T. Ponne
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2014-01-01
卷期号:: 513-517
被引量:1
标识
DOI:10.1016/b978-0-12-398549-1.00095-7
摘要
We assessed the sweetness of binary and ternary mixtures of four bulk sweeteners (sucrose, glucose, fructose, and lactose) and seven intense sweeteners (aspartame, acesulfame-K, cyclamate, erythritol, neotame, saccharin, and sucralose) in semi-skimmed milk. The number of synergistic mixtures turned out to be lower than expected (15% of binary mixtures and 3% of ternary mixtures). Suppressive effects, leading up to a 40% reduction in sweetness, were observed in 13% of the binary mixtures and in 5% of the ternary mixtures. No clear trends to predict which ternary mixtures are synergistic on the basis of the binary mixtures were found.
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