Sweetness modifiers
A few substances alter the way sweet taste is perceived. One class of these inhibits the perception of sweet tastes, whether from sugars or from highly potent sweeteners. Commercially, the most important of these is lactisole,[18] a compound produced by Domino Sugar. It is used in some jellies and other fruit preserves to bring out their fruit flavors by suppressing their otherwise strong sweetness.
Two natural products have been documented to have similar sweetness-inhibiting properties: gymnemic acid, extracted from the leaves of the Indian vine Gymnema sylvestre and ziziphin, from the leaves of the Chinese jujube (Ziziphus jujuba).[19] Gymnemic acid has been widely promoted within herbal medicine as a treatment for sugar cravings and diabetes mellitus.
On the other hand, two plant proteins, miraculin[20] and curculin,[21] cause sour foods to taste sweet. Once the tongue has been exposed to either of these proteins, sourness is perceived as sweetness for up to an hour afterwards. While curculin has some innate sweet taste of its own, miraculin is by itself quite tasteless.
Daganatos Gyermekekért Alapítvány
eCommerce
Subject: Sweetness modifiers 
Mon Oct 18, 2010 4:46 am
