The sugar consumption is too high in the Danish population resulting in unhealthy eating habits. One way to mitigate the effects of sugar is to replace it, totally or partly, in food and beverages with non-caloric sweeteners. However, sugar has some excellent properties that sweeteners do not possess. Beyond the direct sweet perception, sugar addition in foods and beverages can contribute to textural properties, such as mouthfeel and viscosity, as well as the temporal duration and intensity of perceived sweetness in the mouth.
In this master project, potential novel sweeteners as pure (single ingredients) or in blends (mixes of ingredients) will be used to create model products, which will be evaluated with at trained sensory panel in order to characterize their sensory properties in comparison with sugar. The most promising sweeteners will be selected for a consumers’ study to evaluate the general consumers’ liking and sensory perception, with an aim to investigate the future market success potential of the alternative sweeteners.
The project is aligned to UN's SGD:
